Suya Beef Kebabs

Ingredients

• 450 gsirloin steak
• 1 cubechicken stock
• 2 tbspgroundnut oil
• ¼ tspgarlic powder
• 4 tbspsuya seasoning

Instructions

1. 1

   Prepare the oven

   Soak the wooden sticks in water. Heat the oven to 180°C fan, 200°C conventional, 400°F or Gas Mark 6.

2. 2

   Tenderise the steak

   Use a meat mallet to flatten and tenderise the steak. A rolling pin or another heavy object can be used instead.

3. 3

   Slice the beef

   Cut the flattened steak into small, thin strips.

4. 4

   Thread the skewers

   Thread the beef strips onto the kebab sticks.

5. 5

   Brush with oil

   Brush the beef with the groundnut oil.

6. 6

   Mix the seasoning

   Combine the suya seasoning with the garlic powder and crumbled chicken stock cube.

7. 7

   Spread the seasoning

   Spread the seasoning mixture across a large plate.

8. 8

   Coat the beef

   Roll the beef in the seasoning, using your hands to coat it thoroughly.

9. 9

   Arrange on rack

   Set the kebabs on a rack inside a baking tray. Line the tray with foil if you want to make cleaning easier.

10. 10

    Bake the kebabs

    Brush the kebabs with oil again. Bake at 180°C fan, 200°C conventional, 400°F or Gas Mark 6 for 12 minutes.

11. 11

    Turn halfway through

    Turn the kebabs halfway through the cooking time.

12. 12

    Check other methods

    The recipe also mentions BBQ, air fryer and grill methods; refer to its notes for guidance on cooking them this way.

13. 13

    Serve with salad

    Serve the kebabs with a side salad of red onion, tomato, cabbage and cucumber.

What are suya beef kebabs?

Suya is a Nigerian street-food style of spiced meat, associated with West Africa. The beef is cut into strips, threaded onto skewers and coated in a bold seasoning before cooking.

This version uses ready-made suya seasoning, garlic powder and chicken stock for a straightforward coating. A short oven cook makes the skewers practical to prepare at home.

Nutrition and macros by portion

The nutrition label shows one serving as written: 127 calories, 13g protein, 5g carbs, 6g fat.

The beef provides most of the protein, while the oil and the fat in the steak contribute fat; the seasoning contributes some carbohydrates. Pair a serving with a generous portion of the suggested salad, or add a modest portion of rice for a more filling plate.

Choosing and preparing the beef

Sirloin steak: its relatively tender texture suits a quick cook, and it can be sliced into strips for skewering.

Flattening: use a meat mallet to tenderise the steak before slicing. Aim for thin, even strips so they thread easily and cook in roughly the same time.

Building the seasoning coating

Suya seasoning: this is the main source of the kebabs’ characteristic spice and flavour. Use the recipe’s suggested four tablespoons, and check the seasoning notes if making a blend from scratch.

Stock and garlic: combine the crumbled stock cube and garlic powder with the suya seasoning, then spread the mixture on a plate. A flat surface makes it easier to coat the beef evenly.

Threading and coating

Wooden sticks: soak them in water before use, as directed, so they are ready for the oven. Thread the strips securely without bunching them tightly together.

Even coating: roll each strip through the seasoning and use your hands to press it onto the meat. Brush the skewers with oil before seasoning and again just before baking.

Getting the cooking right

Oven heat: preheat to 180°C fan, or 200°C conventional, and place the kebabs on a rack over a baking tray. The rack lets heat circulate around the meat, while foil underneath can simplify the clean-up.

Timing: bake for 12 minutes and turn the kebabs halfway through. The recipe does not give a separate doneness temperature, so check that the beef is cooked to your preference before serving.

Serving the kebabs

Fresh salad: serve with red onion, tomato, cabbage and cucumber, as suggested. Their fresh crunch contrasts with the warm, spiced beef.

Other pairings: rice or flatbread can make the kebabs part of a more substantial meal. Keep any accompaniments separate until serving so the salad stays crisp.

Recipe notes & tips

• Cut the steak into strips of similar thickness so they cook more evenly.
• Keep the wooden sticks soaking while you prepare the beef.
• Spread the seasoning on a plate to make coating the strips easier.
• Leave space between the skewers on the rack so the oven heat can circulate.
• Turn the kebabs at the halfway point of the 12-minute cooking time.
• Line the baking tray with foil for easier clean-up.

Variations

• Use another cut: choose a tender steak cut that can be sliced into thin strips.
• Try the barbecue: follow the source recipe’s notes for its barbecue method.
• Use an air fryer: consult the source recipe’s notes for air-fryer guidance.
• Grill the skewers: refer to the source recipe’s notes for grill instructions.
• Make a salad plate: serve with the suggested red onion, tomato, cabbage and cucumber.

Common mistakes to avoid

• Thick strips: they may cook unevenly; flatten the steak and cut it into thin pieces.
• Crowded skewers: tightly packed meat is harder to coat; thread the strips without bunching them.
• Patchy seasoning: some bites may lack flavour; press the beef through the seasoning on all sides.
• Skipping the second oil brushing: the recipe calls for oil again before baking; brush the coated skewers before they go in the oven.
• Forgetting to turn: one side can cook more than the other; turn the skewers halfway through.

How to store

Refrigerate leftover cooked kebabs in a covered container and eat within 3 days. Reheat until piping hot, taking care not to overcook the beef.

Frequently asked questions