Ingredients
Suya
- 1 lb beef sirloin
- 2 to 3 tbsp suya spice, plus more for garnish
- 2 tbsp avocado oil or other high-smoke-point oil
Finish & Garnish
- 1 Roma tomato, thinly sliced
- 1/2 onion, thinly sliced
- Extra suya spice for serving
- Skewers, if using
Nigerian Beef Suya
Smoky, spicy West African beef skewers with suya spice, tomato, and onion.
Yield: 4 servings
Style: skewer / grilled beef
Use: production / catering service
Prep lead: confirm from method
Service: station-ready / catering-ready
Prep / Cook Method
- Cut beef sirloin into 1 1/2-inch chunks.
- Toss beef with suya spice and 1 tablespoon oil in a bowl or zipper bag. Cover and marinate at least 30 minutes.
- Preheat oven or grill to 450°F.
- Thread marinated beef onto skewers and place on a sheet pan. Drizzle with remaining 1 tablespoon oil.
- For oven: bake 10 minutes, then switch to broil for 2 to 3 minutes to char lightly.
- For grill: cook directly on grates about 10 minutes, until beef reaches a safe internal temperature.
- Slice tomato and onion while the beef cooks.
Finish + Service
- Serve hot with sliced tomato and onion.
- Sprinkle extra suya spice over the top before serving.
- Best served as a snack, appetizer, or protein with rice and vegetables.
Holding / Reheat / Catering Notes
- Hot-hold only if the item protects texture and food safety.
- Keep sauces/garnishes separate when texture matters.
- Confirm final internal temperature and service window before dispatch.
- For off-site catering, pack garnish/sauce components separately when quality improves service.
Scaling Notes
- Scale ingredient quantities proportionally unless the chef adjusts seasoning, acid, spice, or thickening by taste.
- For large catering batches, produce a small test batch or chef-taste checkpoint before full run when time allows.
- Record final batch yield after production so the recipe can be tightened on the next cleanup pass.