Nigerian Beef Suya
- 61 - 90 Minutes
- Medium
- 4 people
Method
Ingredients
Ingredients
- 500g skirt steak, flank steak steak or sirloin steak
- 4 tbsp peanut oil (or vegetable oil)
- 70g suya spice, plus more for serving
- skewers, for threading the beef
- freshly sliced onion and tomato, to serve
- Tip: You can buy suya spice from any African shop or supermarket, both physical and online.
How to make Nigerian Beef Suya
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Slice the steak into ⅛-inch slices and transfer to a medium mixing bowl.
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Add the peanut oil and toss to coat, then add the suya spice and season with salt. Toss to coat, ensuring the beef is evenly seasoned. Cover and marinate in the fridge for at least 1 hour or up to 8 hours.
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If using wooden skewers, soak in water for at least 30 minutes or up to 4 hours. This will prevent them from burning.
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Thread the beef onto the skewers, piercing through each piece multiple times to secure it. Ensure the beef slices are all tightly bunched together, like an accordion.
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Cooking suya with BBQ method (recommended): grill over direct heat, flipping once halfway through, until charred on both sides, 8 to 10 minutes.
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Cooking suya with roasting method: roast, flipping once halfway through, in a preheated 220℃ / fan 200℃ oven for 12 to 15 minutes, or until cooked through.
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Cooking suya with griddle/pan method: griddle over medium/medium-high heat until browned, then flip and griddle until browned on the other side, 3 to 5 minutes per side, depending on the thickness of the beef slices.
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Remove the beef from the skewers, then serve with freshly sliced onion and tomato or turn it into a full meal with jollof rice, plantain and salad.
