Food

• Muna Tengi
• 7 Min Read
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How To Make Delicious Nigerian Shawarma At Home

Shawarma is a popular street food in Nigeria, known for its mouthwatering combination of spiced grilled meats, vegetables, and creamy sauces all wrapped in flatbread. While shawarma originated from the Middle East, it has become a beloved delicacy in Nigeria, with vendors putting a unique Nigerian twist on the recipe. Nigerian shawarma is typically made with beef, chicken, or a combination of both, and is often garnished with cabbage, carrots, and spicy mayonnaise-based sauce.

Making Nigerian shawarma at home is easier than you might think. With the right ingredients and a few steps, you can recreate this delicious and filling street food in the comfort of your kitchen. This blog post will guide you through the process of making perfect Nigerian shawarma, from marinating the meat to assembling and grilling the wraps.

Ingredients for Nigerian Shawarma

Before diving into the recipe, it’s essential to have all your ingredients ready. Most of these ingredients are easy to find in local markets or supermarkets across Nigeria. You can also find many of these items in international grocery stores if you’re abroad.

Main Ingredients:

1. Flatbread (Tortilla or Lebanese bread): This is used to wrap the shawarma. You can find tortillas or shawarma wraps in most supermarkets. You can also use pita bread if preferred.

2. Chicken breast or beef steak: These are the primary proteins used for Nigerian shawarma. You can use one or both depending on your preference.

3. Cabbage: Thinly sliced cabbage adds a crunch to the shawarma.

4. Carrots: Grated or thinly sliced carrots complement the cabbage for added texture.

5. Cucumber: Adds freshness to the wrap.

6. Onions (optional): Thinly sliced onions for extra flavor.

7. Mayonnaise: A key ingredient for the creamy sauce in shawarma.

8. Ketchup: Combined with mayonnaise to make the classic shawarma sauce.

9. Vegetable oil: For grilling the meat and lightly toasting the wraps.

For the Marinade:

1. Garlic (minced): Adds an aromatic flavor to the marinade.

2. Ginger (minced): Provides a warm, spicy flavor to the meat.

3. Curry powder: A staple in Nigerian cuisine, curry powder adds a rich flavor to the meat.

4. Thyme: Another key spice that adds an earthy aroma.

5. Paprika or cayenne pepper: For a bit of heat.

6. Lemon juice: Tenderizes the meat and adds a tangy flavor.

7. Salt and pepper: To taste.

8. Yogurt (optional): Adds creaminess and helps tenderize the meat during marination.

Step 1: Marinate the Meat

The first and most crucial step in making Nigerian shawarma is marinating the meat. The longer you marinate, the more flavorful the meat will be, so it’s best to prepare this step a few hours ahead or even the night before.

How to Marinate:

1. Prepare the meat: Whether using chicken breast or beef steak, slice the meat into thin strips. Thin slices help the meat cook quickly and evenly, which is important for shawarma.

2. Make the marinade: In a bowl, mix minced garlic, minced ginger, curry powder, thyme, paprika (or cayenne pepper), lemon juice, salt, and black pepper. If you’re using yogurt, add about 2 tablespoons to the mix. The yogurt helps to tenderize the meat and gives it a creamy consistency.

3. Marinate the meat: Add the sliced meat to the marinade, ensuring that all the pieces are well-coated. Cover the bowl with plastic wrap or transfer the meat to a resealable plastic bag. Let it marinate in the refrigerator for at least 2 hours, or overnight if possible, to allow the flavors to infuse.

Step 2: Prepare the Vegetables

While the meat is marinating, you can start preparing the vegetables that will go into the shawarma.

How to Prepare the Vegetables:

1. Shred the cabbage: Thinly slice the cabbage into long strips, ensuring they’re not too thick. This will provide a nice crunch in every bite.

2. Grate the carrots: Using a grater, shred the carrots into fine pieces. Alternatively, you can slice them into thin matchsticks for a crunchier texture.

3. Slice the cucumber: Slice the cucumber into thin rounds or strips, depending on your preference.

4. Slice the onions (optional): If you’re a fan of onions, thinly slice them to add to the shawarma. This is an optional ingredient as not everyone enjoys raw onions.

Set these vegetables aside in separate bowls for easy assembly later.

Step 3: Cook the Meat

After the meat has marinated, the next step is to cook it until it's tender and juicy. You can grill, pan-fry, or roast the meat depending on your kitchen setup.

How to Cook the Meat:

1. Heat some oil in a pan: Place a large skillet or grill pan over medium-high heat and add a tablespoon of vegetable oil.

2. Cook the meat: Add the marinated meat to the pan in batches, making sure not to overcrowd it. Cook the meat for about 5-7 minutes, stirring occasionally, until the meat is cooked through and slightly charred on the edges. If using chicken, ensure there is no pink in the middle, and if using beef, cook to your desired level of doneness.

3. Set the meat aside: Once cooked, transfer the meat to a plate and cover it with aluminum foil to keep it warm.

Step 4: Make the Shawarma Sauce

A creamy, tangy sauce is what makes shawarma extra delicious. The classic Nigerian shawarma sauce is made from mayonnaise and ketchup, but you can also add hot sauce if you like it spicy.

How to Make the Sauce:

1. Combine mayonnaise and ketchup: In a small bowl, mix 4 tablespoons of mayonnaise with 2 tablespoons of ketchup. This creates the base of the sauce.

2. Add optional ingredients: For a bit of heat, you can add a teaspoon of hot sauce or a pinch of cayenne pepper. Some people like to add a splash of lemon juice for extra tanginess.

3. Mix well: Stir until everything is well combined. Taste and adjust the seasoning or ratio of mayo to ketchup to suit your preference.

Set the sauce aside for easy assembly.

Step 5: Assemble the Shawarma

Now that all your components are ready, it’s time to assemble the shawarma.

How to Assemble:

1. Warm the flatbread: Lightly warm the tortilla or flatbread on a dry skillet for about 30 seconds on each side to make it pliable. You don’t want to overheat it, as it may become too crispy to roll.

2. Spread the sauce: Once the bread is warm, spread a generous amount of the mayonnaise and ketchup sauce over the middle of the flatbread. Be sure to leave some space around the edges for folding.

3. Add the vegetables: Next, add a layer of shredded cabbage, carrots, and cucumber to the bread. You can also add sliced onions or any other vegetables of your choice.

4. Add the meat: Place a generous amount of the cooked meat (chicken, beef, or both) over the vegetables.

5. Drizzle more sauce: Add another drizzle of sauce over the meat to ensure every bite is flavorful.

Step 6: Roll and Grill the Shawarma

The final step is to roll up the shawarma and give it a quick grill to seal everything inside and make the bread slightly crispy.

How to Roll and Grill:

1. Fold the shawarma: Fold in the sides of the flatbread and then roll it tightly from one end to the other, ensuring that all the ingredients stay inside.

2. Grill the wrap: Place the rolled shawarma on a grill pan or skillet, seam-side down. Grill for about 1-2 minutes on each side, pressing it down slightly to get those signature grill marks and to crisp up the bread. This step is crucial for sealing the shawarma and giving it a nice texture.

3. Serve hot: Once grilled, remove from the pan and slice the shawarma in half for easier eating. Serve immediately while it’s hot and enjoy!

Tips for Making Perfect Nigerian Shawarma

• Use fresh flatbread: Fresh, soft flatbread is essential for making shawarma that wraps easily and holds all the ingredients.

• Adjust spices to taste: Feel free to adjust the spices in the marinade to suit your taste. If you like your shawarma spicy, add more cayenne pepper or use hot sauce.

• Experiment with fillings: You can experiment with other fillings like grilled vegetables, avocado, or even cheese to make your shawarma more unique.

• Double the sauce: For creamier shawarma, you can double the amount of sauce or serve extra on the side for dipping.

Conclusion

Making Nigerian shawarma at home is a simple and enjoyable process that results in a delicious meal packed with flavor and texture. From the spiced meat to the crunchy vegetables and creamy sauce, every bite of shawarma is a burst of goodness. Whether you’re preparing it for a casual lunch, dinner, or a special occasion, this homemade shawarma recipe is sure to impress family and friends. Follow the steps above, and you’ll be on your way to making restaurant-quality Nigerian shawarma right in your kitchen.