Suya

Ingredients

• 1.13 kg (2 1/2 lb)beef (flank steak, skirt steak or sirloin)
• 1/2 to 1 teaspoonsalt
• 1/2 teaspoonbeef bouillon powder or 1 cube (chicken bouillon is also suitable)
• to tastecayenne pepper (optional)
• 180 ml (3/4 cup), plus more for dustingsuya spice (yaji)
• 15 ml (1 tablespoon)peanut oil or another oil of choice

Instructions

1. 1

   Soak the skewers

   Soak the skewers in water for at least 30 minutes before using them.

2. 2

   Slice the beef

   Cut the meat into thin slices about 3–6 mm thick, then cut the slices into pieces roughly 5 cm long.

3. 3

   Season the meat

   Season the beef with the salt and bouillon powder, or crumbled bouillon cube. Add the oil and mix thoroughly.

4. 4

   Marinate the beef

   Cover the bowl with a close-fitting lid or cling film and leave the beef to marinate in the fridge for at least 1 hour.

5. 5

   Thread the skewers

   Thread about 4 to 5 pieces of beef onto each skewer.

6. 6

   Coat with yaji

   Coat the threaded beef with suya spice.

7. 7

   Cook the suya

   Cook at 200°C (400°F) for 20 minutes, turning the skewers halfway through.

8. 8

   Serve the skewers

   Remove the beef from the skewers and serve with freshly sliced tomatoes, onions and cucumbers.

What is suya?

Suya is a Nigerian street-food favourite: thin pieces of meat are seasoned, threaded onto skewers and coated in yaji, a distinctive spice blend often associated with ground peanuts. It is known for its savoury, warmly spiced crust and juicy meat.

This version uses beef and cooks it in the oven, so you can make a generous batch without needing a barbecue. The spice coating gives the thin slices plenty of flavour in a relatively short cooking time.

Nutrition and macros by portion

The nutrition label shows one serving as written: 137 calories, 9g protein, 0g carbs, 11g fat.

The beef provides most of the protein, while the oil and the peanut-containing suya spice contribute much of the fat. The recipe reports no carbohydrates per serving; serve the skewers with vegetables and, if you want a more substantial plate, add a portion of rice or another starchy side.

Choosing the beef

Cut: Flank steak, skirt steak and sirloin are all suggested options. Whichever you use, slice across the grain where possible to make the cooked pieces easier to bite.

Thickness: Aim for slices about 3–6 mm thick, then cut them into pieces roughly 5 cm long. Even pieces are easier to thread and cook at a similar pace.

Seasoning and marinating

Base seasoning: Salt and beef bouillon add savoury depth, while a little oil helps coat the meat. Mix these with the beef before chilling it.

Rest: Cover the bowl and marinate the meat in the fridge for at least 1 hour. Add cayenne if you want extra heat, keeping in mind that the yaji may already be spicy.

Working with yaji

Coating: Once the meat is threaded onto the skewers, coat it with the suya spice. A little extra can be dusted over the beef before cooking if you want a more pronounced spice crust.

Coverage: Try to get the seasoning over the exposed surfaces of the meat. Handle the skewers carefully so the thin pieces stay in place.

Cooking and doneness

Turning: Cook the skewers at 200°C for 20 minutes, turning them halfway through so both sides meet the heat. Keep the timing consistent with the recipe, while checking that the beef is cooked to your preference.

Spacing: Arrange the skewers so they are not crowded together. If they overlap, the meat may cook less evenly.

Serving the suya

Fresh sides: Serve the beef with freshly sliced tomatoes, onions and cucumbers, as directed. Their crisp texture and fresh flavour work well alongside the seasoned meat.

For a fuller meal, pair the skewers with a starchy side such as rice or flatbread. Add it at the table rather than changing the seasoning on the beef.

Recipe notes & tips

• Soak the skewers in water for at least 30 minutes before threading the meat.
• Slice the beef evenly so the pieces cook at a similar rate.
• Keep the beef covered while it marinates in the fridge.
• Use about 4 to 5 pieces of beef per skewer, as directed.
• Turn the skewers halfway through the 20-minute cooking time.
• Serve soon after cooking with freshly sliced tomatoes, onions and cucumbers.

Variations

• Extra heat: Add cayenne pepper to the beef seasoning to taste.
• Different cut: Use flank steak, skirt steak or sirloin.
• Alternative oil: Replace the peanut oil with another oil of your choice.
• Chicken bouillon: Use chicken bouillon instead of beef bouillon.
• More yaji: Dust the skewers with extra suya spice before cooking.

Common mistakes to avoid

• Skipping the soak: Soak the skewers for at least 30 minutes before using them.
• Uneven slices: Cut the beef to a consistent thickness so it cooks more evenly.
• Short marinating: Leave the covered beef in the fridge for at least 1 hour.
• Crowded skewers: Thread about 4 to 5 pieces onto each skewer so the meat is manageable.
• Forgetting to turn: Flip the skewers halfway through the 20-minute cooking time.
• Missing the garnish: Serve with freshly sliced tomatoes, onions and cucumbers as directed.

How to store

Refrigerate leftover cooked beef in a covered container and use within 3–4 days. Reheat until piping hot, taking care not to overcook the thin pieces; the fresh sliced vegetables are best prepared just before serving.

Frequently asked questions