Suya Skewers
Yaji-crusted beef, cooked fast and hot, the way the mallam does it
- Total time
- 27 min
- Serves
- 4
- Level
- Beginner
- Per serving
- 318 kcal
Prep 15 min · Cook 12 min
Suya is a spice blend and a technique, not a marinade. The yaji goes on dry, twice — once before the heat and once the moment it comes off. Anything wet steams the meat and you lose the crust.
Method
Blot the groundnuts, then grind
Crush the roasted groundnuts in a mortar, then press them between kitchen paper to pull the oil out. Grind with all the dry spices to a loose powder.
Why this mattersOily groundnuts turn the yaji into a paste. A paste will not form a crust — it slides off in the pan.
Slice thin, against the grain
5mm slices. Thread onto skewers in loose folds, not tight coils.
Why this mattersTightly packed meat steams in its own moisture. Loose folds let heat reach every face.
Oil the meat, then dust it
Brush the skewers lightly with groundnut oil, then dust generously with yaji and press it on. Rest 15 minutes.
⏱ 15 minutesVery hot, very fast
Griddle at maximum. 2–3 minutes a side, no more. You want char marks and a still-pink centre.
⏱ 6 minutesWhy this mattersSirloin sliced this thin is fully cooked in under six minutes. Past that it is dry, and no spice fixes dry.
Step 4
Very hot, very fast Dust again off the heat
The second dusting is the one you taste. Onion rings, tomato, a hard squeeze of lime.
Ingredients
Equipment
- Metal or soaked wooden skewers
- Griddle pan or grill at its highest setting
- Pestle and mortar
Mistakes to avoid
- Wet marinade. Suya is dry-rubbed. Anything wet and you are making kebabs.
- Skipping the second dusting. The first one cooks into the crust; the second is the flavour that hits you first.
- Cooking on medium heat. Suya needs fierce heat and a short time — the reverse gives you grey beef.
Tips from the kitchen
- Yaji keeps 3 months in a sealed jar. Make triple; it is excellent on chips, chicken and roast potatoes.
- No griddle? Highest oven grill setting, top shelf, 3 minutes a side.
Storage & reheating
Storage. Best eaten immediately. Yaji keeps 3 months in a jar, out of the light.
Reheating. Do not microwave. 90 seconds in a dry hot pan, dusted again on the way out.
Nutrition · per serving
| Energy | 318 kcal |
|---|---|
| Protein | 34 g |
| Carbohydrate | 6 g |
| Fat | 17 g |
Estimated, and dependent on your exact ingredients.
