This incredibly flavorful, West African-style skewer started out as a geographically appropriate main course to pair with a batch of Jollof rice, but quickly turned into my new favorite marinade for beef.
How to Make Suya
The detailed suya recipe is below, but here are some chef’s notes:
- Peanut butter is key: The key to the whole operation is peanut butter, which isn’t the first ingredient when you think of classic marinades for meat, but it really works wonders here.
- Perfect caramelization: The first time I tried it, I was a little bit skeptical, since I thought the peanut butter would burn on the hot grill, and if you’ve ever eaten burned nuts, you know it’s not a very pleasant flavor. But, somehow it doesn’t burn, and instead caramelizes and browns beautifully. Yes, I very much loved how this came out visually, but the taste and texture were even more impressive.
- Crowd-pleasing flavor: I’d describe the flavor as unusual, but at the same time, familiar and comforting. As I touched on in the video, this reminds me of some of my favorite foods, from some of my favorite places, and I will be grilling this again soon.
I’d also like to try the more authentic method, using ground peanuts instead of peanut butter. But, in the meantime, I absolutely loved this version. I really hope you give it a try soon. Enjoy!
Ingredients
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1/4 cup creamy natural peanut butter
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1/2 small yellow onion, grated
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2 tablespoons tomato paste
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1 tablespoon olive oil
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1 tablespoon kosher salt (or 1 1/2 teaspoons fine table salt)
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2 teaspoons smoked paprika
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1 teaspoon allspice
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3/4 teaspoon garlic powder
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1/2 teaspoon cayenne pepper
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1/2 teaspoon freshly ground black pepper
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1/4 teaspoon powdered ginger
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2 pounds top sirloin steak cut into 1.5-inch cubes
Directions
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Combine peanut butter, grated onion, tomato paste, olive oil, salt, paprika, allspice, garlic powder, cayenne, black pepper, and powdered ginger in a mixing bowl. Stir until well combined.
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Add steak pieces to the marinade bowl and toss to coat thoroughly. Cover and allow to marinate in the refrigerator for about 2 hours.
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Preheat an outdoor grill with coal for high heat and lightly oil the grate.
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Thread marinated steak pieces onto large metal skewers.
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Grill over the hot white coals until desired doneness, 5 to 6 minutes per side.
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CHEF JOHN
Cook's Note:
Garnish beef skewers with red onions, lime wedges, green onions, chopped cilantro, and chopped peanuts if desired.
Nutrition Facts (per serving)
| 349 | Calories |
| 22g | Fat |
| 4g | Carbs |
| 33g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 349 | |
| % Daily Value * | |
| Total Fat 22g | 28% |
| Saturated Fat 7g | 36% |
| Cholesterol 104mg | 35% |
| Sodium 568mg | 25% |
| Total Carbohydrate 4g | 1% |
| Dietary Fiber 1g | 5% |
| Total Sugars 1g | |
| Protein 33g | |
| Vitamin C 1mg | 6% |
| Calcium 34mg | 3% |
| Iron 2mg | 13% |
| Potassium 506mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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