Beef Suya

By Yewande Komolafe

Updated January 21, 2026

  • Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich. Prop Stylist: Paige Hicks.
Media 1 of 1
Total Time
30 minutes, plus marinating
Rating
4(335)
Comments
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Suya is a popular Nigerian street food made of thin strips of meat that are seasoned, skewered and grilled. The term “suya” can refer to the preparation technique or the resulting dish, and can apply to other meats, such as goat and chicken. This recipe is similar in style to the suya made from a fattier cut of beef called tozo, which comes from the hump of the zebu cattle, found in northern Nigeria. A well-marbled piece of boneless short rib is a great substitute. Ask your butcher to thinly slice the meat into strips, or pop it into your freezer for 30 minutes and use a sharp knife to slice. Suya spice, or yaji, is available online or at African groceries, or you can make your own (see Tip).

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Ingredients

Yield:4 servings (Makes 12 skewers)

  • 1 ½ pounds boneless short ribs, sliced lengthwise into ¼-inch-thick strips

  • ¼ cup peanut oil, plus more for grilling

  • 2 tablespoons store-bought or homemade ground suya spice blend (see Note), plus more for serving

  • 1 (2-inch) piece fresh ginger, grated

  • 2 garlic cloves, grated

  • Kosher salt

  • 2 medium plum tomatoes, sliced into ¼-inch strips, seeds discarded

  • 1 small red onion, peeled and thinly sliced into rings

  • 1 lime (optional)

  • ¼ cup toasted peanuts, chopped

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

7 grams carbs; 124 milligrams cholesterol; 602 calories; 25 grams monounsaturated fat; 7 grams polyunsaturated fat; 17 grams saturated fat; 50 grams fat; 2 grams trans fat; 2 grams fiber; 612 milligrams sodium; 32 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Lay several strips of meat on a piece of plastic wrap, leaving about ½ inch between each slice, and top with another piece of plastic wrap. Pound the meat strips with a rolling pin or the bottom of a heavy frying pan until ⅛-inch thick. Repeat this process until all the meat has been flattened. Set aside.

  2. Step 2

    In a medium bowl, combine ¼ cup peanut oil and 2 tablespoons suya spice blend with ginger and garlic. Add beef, toss to coat and season with 2 teaspoons salt. Cover with plastic wrap, and let marinate in the fridge for 4 to 12 hours.

  3. Step 3

    Heat a gas grill or grill pan over medium-high, and brush with peanut oil.

  4. Step 4

    Skewer the beef pieces on 12 individual presoaked wooden or metal skewers, wiping off any excess marinade. Brush the meat generously with more peanut oil and set the skewers on a baking sheet.

  5. Step 5

    Working in batches if necessary, grill the beef skewers until meat is cooked through and lightly charred on both sides, 3 to 4 minutes per side. Transfer the skewers to a platter and sprinkle with more suya spice blend. Repeat until all the beef has been grilled.

  6. Step 6

    Place the tomato and onion slices in a bowl and squeeze lime juice all over. Season with salt and allow to sit for 10 minutes. Strain any excess liquid.

  7. Step 7

    Top skewers with red onion and tomatoes, sprinkle with toasted peanuts, and serve with additional suya spice, for dipping.

Tip

  • To make suya spice blend, combine ¼ cup dry roasted peanut powder, 1 tablespoon ground ginger, 2 teaspoons ground cayenne, 2 teaspoons hot paprika, 2 teaspoons onion powder, 1 teaspoon garlic powder and 1 teaspoon fine sea salt. Makes about ½ cup.

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Ratings

4 out of 5
335 user ratings
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Comments

Prakash Nadkarni

No - if you have a dry grinder (I use a repurposed coffee grinder), just grind dry roasted peanuts (any supermarket brand, salted or unsalted, is fine). You'll get a semi-paste rather than a powder because of the peanuts' fat content. In South/West India, a similar all-purpose condiment - ground peanuts, chili (cayenne) powder, smashed garlic and tamarind (as souring agent) - is served with idlis (steamed rice-sourdough batter) and unleavened wheat flatbreads (rotis).

Avery

Is peanut powder the same as powdered peanut butter? Can I make my own, or, if not, where can I find it? Thanks!

mkacz

Not sure if this is what the recipe means, but I blitz unsalted roasted peanuts in a spice grinder. It's always worked well!

Steve

@Nicky Thanks for this comment! I made the recipe with beef and it was outstanding! I was wondering whether it would work with tofu for a visiting vegetarian this weekend and you provided the answer (and guidance)!

Brendon

Did this as a rub for spatchcock chicken. straight banger. Also roasted peanuts and coarsely blended in magic bullet as was suggested by others.

Michael L

Ummm, spectacular. I used "Geenafoods" brand suya, ordered online. I also ended up using skirt steak, purchased from a Korean grocer, cut into strips. (The only sparerib meat available was Wagyu - I passed). Set up marinade in the morning; grilled about 5 minutes over a hot fire. The meat was charred and smokey, but tender; the rich suya flavor did not disappoint. Family lost their minds.

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