Beef Suya Skewers: The 20-Minute UK Home Cook's Guide

Beef suya is the original. Thin strips of beef, coated in suya spice, threaded onto skewers, grilled hard, dusted again with raw spice, served with onion and tomato. 20 minutes. The street version every other suya recipe is trying to copy.

This recipe uses Costack Suya Spice. New to suya? Start with the master suya recipe for the basics. For chicken, see Suya Chicken Wings. For the full spice background, the Suya Spice hub has everything.

The cut: this is where most home suya goes wrong

Street suya is sliced thin. Not chunks. Not cubes. Thin strips, around 5 mm thick, cut against the grain. The thinness is the whole point. It cooks fast, it chars on the outside, it stays tender.

UK cuts that work: bavette (flank), onglet, sirloin, rump, or skirt. Ask the butcher to slice it for you if your knife skills are not there yet. Supermarket pre-sliced stir-fry beef works in a pinch.

Ingredients (serves 3-4)

• 600 g beef (bavette, onglet, or sirloin), sliced 5 mm thin against the grain.
• 1 tbsp groundnut or sunflower oil.
• 3 tbsp Costack Suya Spice, plus 1 tbsp for finishing.
• Metal skewers, or bamboo skewers soaked 30 min in water.
• To serve: 1 red onion sliced thin, 2 tomatoes sliced, 1/2 cucumber sliced, lime wedges.

Method

1. Slice the beef thin. 5 mm. Against the grain. This is non-negotiable.
2. Oil first, spice second. Toss the beef in 1 tbsp oil. Then add 3 tbsp Costack Suya Spice. Toss until every strip is coated, rust-coloured, and looks slightly damp.
3. Rest 10 minutes. Salt starts working. Spices bloom.
4. Thread the skewers. 4-5 strips per skewer, folded or rippled, not flat. Folded gives more surface area for the char.
5. Grill hot. BBQ, griddle pan, or oven grill on highest setting. 4-5 minutes per side. You want char marks and slight crisping on the edges. Beef should still be pink inside.
6. Finishing dust. Pull off the heat, sprinkle the extra 1 tbsp suya straight onto the hot skewers. This is the kuli kuli layer. It is the reason street suya tastes the way it does.
7. Plate. Skewers on top, raw onion and tomato around the edge, lime wedge. Eat hot, straight off the stick.

The mistakes to avoid

Don't marinate it overnight. Suya is a rub. 10-15 minutes is the sweet spot. Longer and the salt turns the beef stringy.

Don't cook it slow. Suya needs sear. Hot grill, fast cook. Low heat steams the meat and the spices go bitter.

Don't skip the finishing dust. Cooked suya is fine. Suya with the raw post-cook layer is what you actually remember.

Don't slice the beef thick. Thick cubes do not catch the char. The whole point is surface area.

Pairings

Cold Star, Heineken, or Guinness. Jollof rice if you want a full plate. Otherwise just bread and pepper sauce.

Buy the spice

Costack Suya Spice is £15 a jar. 250 g. 12-15 batches of skewers per jar. Free Royal Mail delivery over £35.

Meat Lover's 4-Pack bundles Suya with Meat Seasoning, Chicken & Turkey, and BBQ rub. £40.