Suya Style Beef Skewers

Grilled over charcoal for a deep smoky flavour, these Suya-Style Beef Skewers are coated in a bold, spiced seasoning that delivers tender beef, lightly charred edges, and the perfect hit of heat in every bite.

INGREDIENTS

For the Beef:

  • 600g sirloin steak, rump steak or ribeye
  • 8 bamboo skewers (soaked in water for 20 minutes)

Suya Seasoning:

  • 3 tbsp roasted peanuts, finely ground 
  • 1 tsp smoked paprika 
  • 1 tsp garlic powder 
  • 1 tsp onion powder 
  • 1 tsp cayenne pepper 
  • 1 tsp chilli powder 
  • 1 tsp white pepper 
RECIPE ESSENTIALS
  • Serves: 4 people 
  • Kamado setup: Direct cooking 
  • Kamado target temperature: 180 - 200˚C
  • Cooking time: 20-25 minutes
  • Set up your Kamado for direct cooking and bring it to a steady 180-200°C.

  • Cut the steak into evenly sized pieces, around 4-5cm wide.
  • Prepare the Suya seasoning by mixing together the ground roasted peanuts, smoked paprika, garlic powder, onion powder, cayenne pepper, chilli powder, and white pepper.

  • Add the beef into a mixing bowl along with a drizzle of vegetable oil and the seasoning mix, then mix well until every piece is evenly coated.
  • Thread the seasoned beef onto the soaked bamboo skewers, leaving a small gap between each piece to ensure even cooking.

  • Place the skewers directly onto the grill and cook for 20-25 minutes, turning every 5 minutes until the beef is nicely charred on the outside and cooked through.
  • Once cooked, remove the skewers from the Kamado and serve immediately with sliced red onion, fresh tomato, chopped coriander and lemon wedges for squeezing over the top.

  • Enjoy with flatbreads, rice or a fresh salad.

Step by step video

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