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Beef Suya
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5 from 15 votes

Beef Suya

Adapted from Duval Timothy and Jacob Fodio Todd's "Food From Across Africa Recipes to Share".
Cuisine African
Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Author April Boller Wright


  • 1 ¼ tsp ginger
  • 2 ½ tsp onion powder
  • 3 tsp garlic
  • 2 ½ tsp paprika
  • 1 tsp red pepper
  • ¼ tsp white pepper
  • 5 peppercorns
  • tsp Tajin Chili Lime seasoning not traditional but I like to add it
  • cup roasted peanuts add up to ½ cup if you like
  • 2 tsp Better Than Bouillon Chicken Base
  • ½ lb ground beef thinly slice or cut into ½ cubes sirloin steak or other steak
  • 2 tbs olive oil
  • ½ red onion
  • a handful of cherry tomatoes any other tomato is fine


  • Mix the Better Than Bouillon chicken base with the beef. Add the first 9 ingredients to a food processor and process for a 10 seconds or maybe even less until you have a coarse powder.
  • Spread the peanut mixture on a flat surface or plate.Cut the beef into thin slices or ½ cubes. You can either go ahead and thread the meat onto the skewers first, or dab the meat into the mixture then load them onto the skewers. Make sure you lay them flat as possible. Drizzle with olive oil,vegetable oil or peanut oil (whatever oil you have).
  • Let the meat rest for 15 minutes at room temperature. Preheat oven to broil. Cook the meat for 10-13 minutes flipping every 5 minutes or so. Make sure you check to make sure the meat isn't burning or getting to hot. In the meantime, slice the onions and tomatoes thinly. Remove the skewers from the oven allow to cool to room temperature then serve with the onions and tomatoes. I also love to serve this with thinly sliced cucumbers seasoned with salt and a sprinkle of Tajin Lime Seasoning.