Beef Suya (Nigerian Spice-Rubbed Grilled Beef Skewers)
Peanutty, spiced beef suya is one of Nigeria’s most iconic dishes. The grilled beef skewers are also ubiquitous within the diaspora and are a fixture at parties and gatherings of all kinds. For the beef, we chose sirloin steak tips, a cut with deep flavor, tender chew, and a large, coarse grain that’s ideal for grasping yaji, the skewers’ flavorful spice rub. While some yaji blends are available commercially, we opted to create our own from dry-roasted peanuts, zingy ginger, granulated garlic and onion for savor, smoked paprika, and white and cayenne pepper for gradually warming heat. After marinating the beef with the spice rub, we threaded it onto skewers, flattening the slices to make sure they made maximum contact with the grill. After a quick, hot cook, the suya was ready to serve, alongside raw onion, cabbage, tomato, and cucumber for freshness and extra yaji for sprinkling.
Ingredients
- Yaji Spice Blend
- ½ cup dry-roasted peanuts
- 2½ teaspoons ground ginger
- 2 teaspoons granulated garlic
- 1½ teaspoons kosher salt
- 1½ teaspoons smoked paprika
- 1½ teaspoons granulated onion
- ½–1 teaspoon cayenne pepper
- ½ teaspoon white pepper
- Beef
- 1 pound sirloin steak tips, trimmed
- 2 tablespoons vegetable or other neutral-flavored oil
- ¾ teaspoon kosher salt
- ½ red onion, sliced thin
- ¼ small head green cabbage, sliced thin (1½ cups)
- 1 tomato, cored and sliced thin (optional)
- ½ English cucumber, sliced thin (optional)
- Pinch kosher salt (optional)
Instructions
Process ½ cup dry-roasted peanuts, 2½ teaspoons ground ginger, 2 teaspoons granulated garlic, 1½ teaspoons kosher salt, 1½ teaspoons smoked paprika, 1½ teaspoons granulated onion, ½–1 teaspoon cayenne pepper, and ½ teaspoon white pepper in food processor until peanuts are finely ground, 20 to 30 seconds. (Peanuts should be finely ground, but not pasty. Do not overprocess.) Measure out ¼ cup spice blend and transfer to large bowl. Reserve remaining spice blend for serving. (Yaji can be stored at room temperature for up to 1 month or refrigerated for up to 3 months.)
Cut 1 pound trimmed sirloin steak tips with grain into 2½ to 3-inch-wide strips and place strips on large plate; freeze until firm, about 15 minutes. Holding knife at 45 degree angle, cut strips crosswise against grain into ⅛-inch-thick slices. Add beef, 2 tablespoons vegetable oil, and ¾ teaspoon kosher salt to yaji in bowl and toss until beef is well coated. Cover and refrigerate for at least 30 minutes or up to 24 hours.
Weave 2 to 3 pieces of beef onto each metal skewer, pressing meat lightly to ensure it’s flat.
FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes. FOR A GAS GRILL: Turn all burners to high; cover; and heat grill until hot, about 15 minutes. Leave all burners on high.
Clean and oil cooking grate. Place skewers on grill perpendicular to grate bars. Cook (covered if using gas) until browned, 2 to 4 minutes. Flip skewers and continue to cook until browned on second side, 2 to 4 minutes. Transfer skewers to serving platter.
Rinse ½ red onion, thinly sliced, under cold water and pat dry. Arrange onion on serving platter with ¼ small head green cabbage, thinly sliced. Add 1 cored and thinly sliced tomato and ½ cucumber, thinly sliced, to platter, if using, and sprinkle with salt, if using. Sprinkle beef with 1 tablespoon reserved spice blend. Serve beef with vegetables and remaining spice blend.
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