Beef Suya
Skewered grilled beef coated in a spicy roasted-peanut spice rub (yaji).
Meat
⚠ Contains: Gluten, Peanut. Always check your own ingredients — this isn't a guarantee for severe allergies.
How this varies: Suya spice varies by vendor and region — some yaji blends include ground dried shrimp or crayfish for extra umami, and "kilishi" (a related dried, jerky-style version) uses the same yaji but on fully dehydrated meat rather than fresh-grilled skewers.
Ingredients
- 500g beef sirloin, very thinly sliced against the grain
- 1/2 cup roasted unsalted peanuts, ground fine (not into a paste/butter)
- 3 tbsp cayenne pepper (adjust to taste)
- 1 tbsp paprika
- 1 tbsp garlic powder, 1 tbsp onion powder
- 1 tsp ground ginger, 2 tsp ground white pepper, 1/2 tsp ground cloves
- 1 stock cube (Maggi or Knorr), crushed
- 1 tsp salt
- 2 tbsp groundnut (peanut) oil
- Sliced onion, tomato, and cabbage, to serve
Steps
- Combine ground peanuts, cayenne, paprika, garlic powder, onion powder, ginger, white pepper, cloves, crushed stock cube, and salt into the yaji spice mix; set aside about a quarter of it for the finishing dust.
- Thread the thinly sliced beef onto skewers, brush lightly with groundnut oil.
- Coat skewers generously with most of the yaji, pressing it into the meat so it adheres.
- Grill over high heat (or under a broiler) 3-4 minutes per side until charred and cooked through.
- While still hot off the grill, dust the skewers with the reserved yaji for a second coat — this is what gives suya its signature crust.
- Serve immediately with sliced onion, tomato, and cabbage.