NigerianMedium · Hot
Suya-Spiced Ground Beef Skewers with Bell Pepper and Garlic
Smoky, spicy ground beef molded onto skewers with colorful bell pepper chunks and aromatic garlic, finished with a crispy exterior and juicy center. Channeling the bold flavors of Nigerian suya with peanut-kissed warmth and cayenne heat.
Prep
25 min
Cook
15 min
Total
40 min
Method
1
Add peanuts to a dry frying pan over medium heat. Toast, stirring constantly with a wooden spoon, for 4-5 minutes until fragrant and golden. Transfer to a plate and let cool completely.
2
Once cooled, transfer peanuts to a mortar. Add cayenne, paprika, ground ginger, and salt. Grind to a coarse, sandy consistency. Set aside 2 tablespoons for finishing; reserve the rest for the meat.
3
Mince garlic finely. Place ground beef in a large bowl, add 3 tablespoons of the suya spice blend and 1 tablespoon sunflower oil. Mix thoroughly with your hands until evenly combined and slightly sticky.
4
Divide the seasoned beef into 8 equal portions. Mold each portion firmly around a flat metal skewer, pressing the meat to create a compact cylinder about 3 inches long. Place on a lined tray.
5
Cut bell peppers into 1-inch chunks, discarding seeds and membranes. Alternate threading bell pepper pieces and beef cylinders onto skewers, ending with beef. Brush lightly with remaining sunflower oil.
6
Heat a heavy-bottomed frying pan or grill pan over high heat until smoking. Add skewers in batches, leaving 1 inch between each. Cook for 3-4 minutes per side, pressing firmly with a spatula, until deeply browned and cooked to an internal temperature of 71C.
7
Transfer finished skewers to a cutting board. Sprinkle reserved suya spice blend generously over the hot skewers. Let rest 2 minutes before serving.
8
Plate the skewers over white rice or with a fresh lettuce salad. Serve with lemon wedges on the side.
B
Nutri-Score
Good balance
A–E · lower is better · score 0
Calories
518
per serving
High in protein · 39gLow sugar · 4g
Protein
39g
Carbs
10g
Fat
36g
Sat. fat
7g
Fiber
4g
Sugar
4g
Sodium
644mg
Dairy FreeGluten FreeHigh ProteinDiabetesHeart HealthyMuscle BuildingWeight ManagementBalanced MacrosLow Carb Alternative
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
E
Environmental impact
Very high impact
A–E · lower is better · includes estimates
kg CO2e
13
per serving
ECarbonBEU all-round· carbon sets the grade
Water
0.7m³
Land
306Pt
Runoff
0.2g P
Ground Beef drives 99% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
6
Umami
4
Sweet
6
Salty
2
Sour
1
Bitter
5
Spicy
Textures
CrispyJuicyTender
Aromas
HerbalNuttySmoky
Kitchen Equipment
Techniques
Safety & Storage
Allergen Warning
This recipe contains peanuts. Individuals with peanut allergies must avoid this dish entirely. Use alternative seeds like roasted sunflower seeds to make a peanut-free version.
Cooking Temperature
Cook ground beef skewers to minimum internal temperature of 71°C (160°F). Use a meat thermometer to verify temperature at the thickest part of the beef cylinder.
Cross Contamination
Avoid cross-contact between raw ground beef and the finished suya spice blend. Use separate bowls and utensils for raw meat handling and spice preparation.
Wash hands thoroughly with soap and water after handling raw ground beef before touching other ingredients or surfaces.
Storage
Refrigerate leftover skewers within 2 hours of cooking at 4°C (40°F) or below. Consume within 3-4 days or freeze for up to 3 months.
High Risk Population
For pregnant women, elderly, young children, or immunocompromised individuals, ensure beef is cooked to 71°C throughout. Avoid consuming undercooked or pink ground beef.
Handling
When toasting peanuts, stir constantly and watch carefully to prevent burning. Burnt peanuts can create bitter flavors and potentially harmful compounds.
Pro Tips
Technique
Toast your peanuts in a dry pan until they’re golden and fragrant—if they burn, they’ll turn bitter and ruin your entire suya blend. Patience here means flavor payoff later.
Substitution
Swap the cayenne for a pinch more paprika if you want the smoky depth without as much heat, or use all the cayenne for those who like it really fiery.
From the chef
In Accra, every Sunday market had a suya man with his smoking grill and secret spice blend. I spent years chasing that smoky, peanut-kissed flavor until I perfected my own blend in my grandmother's old mortar. These skewers are my tribute to street food done right—bold enough to make your neighbors come knocking, asking if there’s enough to share.
TagsSuya SpiceSpicyGrilledSkewered BeefPeanutBell PepperSmokyWeeknight Dinner
AllergensPeanuts
Source: generated · June 13, 2026