Nigerian Shawarma is an irresistible snack, made with beef or chicken filling. It is popular amongst Nigerians and is also one of the most requested snacks in eateries and restaurants.
If you have been searching for Nigerian Shawarma recipe that is perfect, easy to follow and will sure make you love the snack then you're on the right page.
Ingredients For Nigerian Shawarma
• 2 boneless Chicken breasts
• 2 boneless Chicken thighs (use boneless beef as substitute)
• 6 Shawarma bread (flour tortilla wraps/pita or Naan bread)
• 1 small sized Cabbage
• 3 medium sized Carrots
• 1 large Cucumber
• 2 big plum Tomatoes
• 1 medium sized Onion
• Ketchup
• Mayonnaise
• 1 Tablespoon Vegetable/olive oil
For The Nigerian Shawarma Marinade:
• 1 tspn onion powder (2 teaspoons minced onions)
• 1 tspn garlic powder (2 teaspoons minced garlic)
• 1 big chicken stock cube
• ½ a teaspoon black pepper
• Ground pepper to taste
• 1 teaspoon thyme
• 2 teaspoon curry
• Salt to taste
• 1 Tablespoon Vegetable/olive oil
Preparation Of Nigerian Shawarma:
• Wash and thinly slice the cabbage, cucumber, tomatoes, onions and carrots then set aside. Cut the chicken or beef into small pieces and set aside.
Kitchen Tip: A combination of chicken thighs and breasts is preferable because the fat from the thighs adds extra flavor and compliments the taste of the chicken breast.
Nigerian Shawarma
• Place the chicken pieces in a bowl, add the onion powder, garlic powder, stock cube, black pepper, chilli pepper, thyme, curry, vegetable oil and salt to taste.
• Mix thoroughly till all the ingredients are well incorporated. Then cover and keep in the fridge for 2 to 24 hours (store overnight or for 2-3 hours, but note that the longer the meat marinates, the better it tastes).
• In a pan, heat up a tablespoonful of oil. Add the marinated chicken/beef and stir fry until its golden brown. Scoop unto a plate and set aside.
• Mix some mayonnaise and ketchup together. Place a shawarma bread on a clean flat surface and cut into two equal sizes (if the pita bread is large).
• Spread the mayo-ketch mix on the bread and fill it with the sliced vegetables on one end and sprinkle some ground pepper on it (optional).
• Next, fold the bread, tuck in the edge, and roll to form a shawarma wrap. If you want to warm it up a bit, place on a heated pan for 3 minutes (the closed edge facing the pan).
• If you have a microwave or sandwich maker, they can be used as well. That's it, your Nigerian Shawarma is ready.
• Please share and leave a comment below, and don't forget to give me feedback on how your Nigerian Shawarma turned out.