Equipment
Ingredients
Beef
- 600 g beef sirloin or flank steak, fat trimmed, cut into very thin strips
- 30 ml vegetable oil, room temperature
Yaji Spice Blend
- 150 g roasted unsalted peanuts, skinless
- 8 g cayenne pepper
- 10 g smoked paprika
- 5 g ground ginger
- 5 g garlic powder
- 5 g onion powder
- 8 g chicken bouillon powder
- 4 g salt
- 3 g ground black pepper
Garnish
- 1 red onion, sliced into thin rings
- 2 plum tomatoes, sliced
Nutrition (per serving)
Method
Soak the bamboo skewers in water for at least 30 minutes to prevent them from burning on the grill.
Place the roasted peanuts in a food processor. Pulse in short bursts until they form a fine, sandy powder. Stop frequently to avoid turning the mixture into peanut butter. Transfer the ground peanuts to paper towels and press gently to absorb excess oil.
In a mixing bowl, combine the defatted ground peanuts, cayenne pepper, smoked paprika, ground ginger, garlic powder, onion powder, bouillon powder, salt, and black pepper. Whisk to distribute the spices evenly, creating the Yaji blend.
Pat the thinly sliced beef dry with paper towels. Place the beef in a large bowl, add the vegetable oil, and toss until every piece is completely coated.
Add the prepared Yaji spice blend to the oiled beef. Use your hands to massage and press the dry spices firmly into the meat, ensuring a thick, even crust adheres to all sides.
Thread the spiced beef onto the soaked skewers, weaving the meat back and forth like a ribbon to expose maximum surface area. Place the skewers on a tray, cover, and refrigerate for 1 hour.
Preheat your grill or cast iron grill pan to high heat, approximately 230 degrees Celsius (450 degrees Fahrenheit). Lightly oil the grates to prevent sticking.
Place the beef skewers on the hot grill. Cook for 2 to 3 minutes per side until the meat is cooked to an internal temperature of at least 63 degrees Celsius (145 degrees Fahrenheit) and the peanut crust is deeply charred and fragrant.
Remove the skewers from the grill and let them rest for 3 minutes. Arrange on a platter alongside the sliced red onions and tomatoes for serving.
Chef's Notes
- Traditional Nigerian suya utilizes kuli-kuli, which is a defatted peanut powder left over from making peanut oil. Since kuli-kuli can be hard to source globally, pressing crushed peanuts in paper towels replicates this dry texture beautifully.
- For the most tender result, slice your beef against the grain. Putting the steak in the freezer for 30 minutes before slicing will firm up the meat and allow you to make ultra-thin ribbon cuts.
- To elevate the flavor profile closer to an authentic street-food experience, try to source grains of selim (uda) and substitute it for the black pepper. It provides a unique, musky smokiness that defines authentic West African barbecue.
- Always reserve a small pinch of the dry Yaji spice blend to sprinkle over the hot meat the moment it comes off the grill. The residual heat toasts the raw spices slightly, creating a powerful aromatic punch.
Storage
Refrigerator: 3 days — Store leftover meat off the skewers in an airtight container.
Reheating: Reheat gently in an oven at 180C or an air fryer to revive the crust. Do not microwave.
