How to Make Suya (Nigerian Spiced Grilled Beef)
Suya is thinly sliced beef coated in yaji — a rub built on ground roasted groundnuts, chilli and spices — then grilled fast over open heat. It is Nigeria's great street food, sold from roadside grills in the evening, cut up on brown paper and eaten with raw onion.
It is also one of the easiest West African dishes to cook at home, because the spice does the work. Everything depends on slicing thin and cooking hot and fast.
Prep 30m · Cook 15m · Serves 4
What you need
- 700g beef sirloin or flank, sliced very thin
- 4 tbsp suya spice (yaji)
- 3 tbsp groundnut oil
- 1 onion, sliced, to serve
- 1 tomato, sliced, to serve
- Extra suya spice, for dusting
How to make it
- Slice the beef as thinly as you can across the grain. Chilling the meat for 20 minutes first makes this much easier.
- Toss the slices in the groundnut oil until lightly coated — the oil is what makes the spice stick.
- Add the suya spice and work it into the meat with your hands until every piece is covered. Rest for 20–30 minutes.
- Thread the slices onto skewers, folding rather than bunching so the heat reaches every surface.
- Grill over high heat, or under a hot oven grill, for 4–6 minutes per side. You want char at the edges, not a slow roast.
- Dust with a little more dry suya spice as it comes off the heat, then serve immediately with sliced raw onion and tomato.
Beyond beef
The same rub works on chicken, goat, ram and firm fish, and on mushrooms or halloumi if you are cooking for a mixed table. Kebab-style suya threaded with onion and pepper is the usual variation at gatherings.
Shop suya and kebab spice mixes and meat seasonings.
Questions people ask
What is suya spice made of?
Suya spice, or yaji, is built on ground roasted groundnuts (peanuts) combined with chilli, ginger, garlic, onion powder and other spices. The groundnut is what makes it unmistakable — it is a nutty rub as much as a hot one.
What cut of beef is best for suya?
A lean cut sliced very thin, such as sirloin or flank. Suya cooks fast over high heat, so thin slicing matters more than the cut itself.
Can I make suya without a barbecue?
Yes. A hot oven grill works well, as does a cast-iron griddle. What matters is high, direct heat and a short cooking time to get char without drying the meat out.
Why is my suya dry?
Usually cooked too long or sliced too thick. Suya wants four to six minutes a side at high heat. The oil in the rub protects the meat, so do not skip it.