Nigerian Suya Skewers
Thinly sliced beef coated in yaji — a bold roasted peanut and chili spice blend — then grilled over high heat and served with raw onion and tomato.
By Palate Palace Kitchen
About This Recipe
Nigerian suya skewers bring the vibrant energy of West African street food straight to your grill. This classic Nigerian dish features thinly sliced beef sirloin coated in a bold, aromatic spice blend known as yaji. Naturally dairy-free and gluten-free, this high-protein preparation delivers a perfect balance of smoky heat and nutty depth.
The magic of this recipe lies in the homemade yaji, which uses finely ground roasted peanuts as a rich base. Combining these peanuts with cayenne pepper, smoked paprika, ground ginger, and savory bouillon powder creates a complex coating that clings beautifully to the beef. Grilling the skewers over high heat for just four to five minutes per side quickly sears the meat while caramelizing the spiced peanut crust, locking in moisture and intensifying the fiery flavors.
To ensure success, grind the peanuts carefully to a coarse powder rather than a paste. If you are using wooden skewers, remember to soak them in water beforehand to prevent them from burning on the grill. For an extra layer of flavor, continue dusting the skewers with the remaining spice blend during the final minutes of cooking.
Serve these sizzling skewers immediately while they are hot. Accompany them with crisp, thinly sliced raw onions and fresh tomatoes to provide a cool, refreshing contrast to the spicy heat, keeping extra yaji on the side for dipping.
Ingredients
- 600 g Beef sirloin
- 100 g Roasted peanuts
- 1 tbsp Cayenne pepper
- 1 tbsp Smoked paprika
- 1 tsp Ground ginger
- 1 tsp Bouillon powder
- 1 medium Onion
Instructions
- 1
Blitz peanuts to a coarse powder, then mix with cayenne, paprika, ginger, and bouillon to make yaji.
6 min
- 2
Slice beef thinly, thread onto skewers, and coat generously in the spice blend.
12 min
- 3
Grill over high heat for 4-5 minutes per side, dusting with more yaji as they cook.
10 min
- 4
Serve hot with sliced raw onion, tomato, and extra spice on the side.
2 min
Nutrition Facts
360
kcal
Calories
34
g
Protein
6
g
Carbs
22
g
Fat
2
g
Fiber
640
mg
Sodium
Rate This Recipe
Beverage Pairings
Great pairings balance the weight and flavor of the dish: crisp, high-acid drinks refresh rich or fried food, a touch of sweetness tames spice, and light dishes suit light-bodied drinks. Both alcoholic and non-alcoholic options can shine.
Wine, Beer & Spirits
Off-dry fruit tames the chilli heat. A little sweetness tempers the chilli heat.
Serve well chilled (8°C).
Dry rosé is remarkably versatile across savory dishes.
Serve well chilled (8–10°C).
Non-Alcoholic
A cooling yogurt drink to soothe the spice. A little sweetness tempers the chilli heat.
Serve cold.
Tangy and fizzy — a refreshing, alcohol-free cooler. A little sweetness tempers the chilli heat.
Serve over ice.
Light and palate-cleansing — a safe, refreshing choice.
Steep at 75–80°C for 2 minutes.
A clean, neutral refresher that suits almost any dish.
Serve cold with a citrus twist.
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