How To Make Nigerian Beef Suya {recipe}

Smoky, Spicy Nigerian Beef Suya with Charred Edges and a Bold, Nutty Suya Spice Crust

Now gather ‘round, flavor lovers, ‘cause Mister Señor Love Daddy’s about to fan the flame with this Nigerian beef suya, skewered meat at its finest—bold, smoky, and straight from the street food soul of West Africa.

This ain’t your average grilled meat, nah—it’s sirloin steak, thin-sliced and rubbed down with a fiery, nutty suya spice mix made from ground peanuts (i actually like dry roasted), cayenne pepper, smoked paprika, ground ginger, garlic and onion powders, and just a touch of brown sugar to mellow that heat. Throw it on high heat—grill or broiler—and let it sear hot and fast, just 3–4 minutes per side, until that spice crust sings.

Beats and Eats (music to pair with beef suya)

And the track? “Let the Wind Blow” by Fertile Ground floats alongside this dish like smoke from the grill—warm, soulful, with movement and meaning, just like Nigerian suya fire-meets-funk flavor.

Suya spice is about balance—the kick of cayenne, the smoke of paprika, the hum of ginger and garlic—and the track does the same with its blend of jazz, soul, and Afro-inspired grooves. It’s not rushed. It lets each note breathe, just like that meat on the grill, getting seared and kissed by fire in its own time. And when the wind blows in the song, it feels like spice lifting off a skewer—a smoky invitation to something ancestral, communal, and alive.

Together, the song and the dish honor roots, celebrate flavor, and move you without needing to shout—a perfect harmony of taste and tone.

You want tender, flavorful suya beef? Marinate it in the "peanut sauce" for at least an hour, and don’t skip the crushed peanut base—it’s the anchor, the richness, the magic.

No sirloin? Thin-cut ribeye or flank will groove just fine.

Serve beef skewers with thinly sliced red onions, fresh tomatoes, and of course some jollof rice to ride the rhythm all the way through.

Keep up with my food exploits on Instagram and YouTube. If you like any of the music you find on the site, visit me at Spotify to find curated playlists.

Nigerian Beef Suya

Nigerian street food featuring grilled beef skewers seasoned with ground peanuts, paprika, ginger, garlic, cayenne, and other spices.

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Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

resting: 1 hour hour

Total Time: 20 minutes minutes

Course: Appetizer, Main Course

Cuisine: African, nigerian

Servings: 6

Calories: 325kcal

Author: Marwin Brown

Ingredients

• ▢ 1 ½ lbs top Sirloin Steak Sliced into ½ inch thick cuts
• ▢ 2 teaspoon kosher salt
• ▢ ½ cup DRY-ROASTED Peanuts unsalted
• ▢ 1 tablespoon smoked sweet paprika
• ▢ 1 tablespoon ground ginger
• ▢ 1 tablespoon garlic powder
• ▢ 1 tablespoon onion powder
• ▢ 2 teaspoon brown sugar
• ▢ 1 teaspoon cayenne pepper
• ▢ 1 teaspoon black pepper
• ▢ 1 teaspoon chicken bouillon powder
• ▢ ¼ cup Canola oil
• ▢ 1 lime or lemon juiced

Instructions

• Pulse peanuts in a food processor until finely chopped. Add garlic powder, onion powder, cayenne, ginger, salt, sugar, bouillon, and pepper; pulse to combine.
  
• Place ¾ of the spice mix in a large mixing bowl. Reserve a quarter of the mixture and set aside for later.
• Add half the oil to the mixing bowl to create a paste. Mix thoroughly using your hands.
  
• Season beef with salt and let sit for half an hour
  
• Combine beef with the peanut mixture and toss to coat evenly. Cover and refrigerate at least 6 hours or up to overnight.
  
• Soak the wooden skewers in water for at least 30 minutes.
• Preheat a grill to medium-high (about 450°F). Using the remaining oil dampen a paper towels and brush the grate with it.
• Thread beef onto skewers. Grill, turning once or twice, until lightly charred and nearly cooked through, 3 to 5 minutes. Transfer to a platter; squeeze lime juice onto skewers. Optionally, add remaining spice mix to the skewers. Serve with sliced red onion, tomato, and cucumber.
  

Notes

• If beef slices are too thick, feel free to pound them flatter and cut as necessary.
• Soak the skewers ahead of time so that they don't burn when cooking
• Target beef slice sizes somewhere between a Greek kebab (chunky) and Vietnamese satay (thin)
• Salt the beef ahead of time to make them more receptive to the flavors from the spice mix
• Heat is a required as you'll need it to balance against the peanut flavor. However, do adjust the seasoning to your preferred level.
• The brown sugar in the recipe helps achieve that caramelization on the beef when grilling. This is next level flavor stuff and also adds that sexy visual appeal

Nutrition

Calories: 325kcal | Carbohydrates: 8g | Protein: 28g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 66mg | Sodium: 927mg | Potassium: 573mg | Fiber: 2g | Sugar: 2g | Vitamin A: 700IU | Vitamin C: 3.7mg | Calcium: 42mg | Iron: 2.8mg

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