CHICKEN SHAWARMA! THE SECRET METHOD FROM THE SCRATCH | NIGERIAN SHAWARMA | DIARYOFAKITCHENLOVER

chicken

🥗Healthier: turkey

💰Cheaper: tofu

Turkey is leaner, while tofu offers a vegetarian option.

shawarma spice blend

🥗Healthier: homemade spice mix

💰Cheaper: curry powder

Homemade mix can be tailored to taste, while curry powder is widely available.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while adding creaminess.

hot sauce

🥗Healthier: salsa

💰Cheaper: ketchup

Salsa provides flavor with fewer calories.

Sharpen your knife for cutting chicken.

Debone the chicken thighs to remove the flesh from the bone.

Cut the deboned chicken into desired sizes.

If deboning is too difficult, you can use other parts of chicken or different proteins like turkey, goat meat, or beef.

Spice the raw chicken with curry and seasoning before cooking.

Transfer the chicken into a dry pan to pan cook, moving it around to see how much oil comes out.

If needed, drizzle a little more oil over the chicken in the pan.

Cook the chicken for less than 10 minutes until done, then set aside to cool.

Optionally, pan cook sausages in a little oil until done, then set aside to cool.

Prepare the cream mixture by combining mayonnaise, ketchup, paprika, honey (or sugar), evaporated milk, yaji (suya spice), and lemon juice in a bowl.

Mix the cream ingredients well to combine.

In a separate bowl, combine cabbage, carrots, cooked chicken, and the cream mixture, mixing thoroughly to ensure everything is well combined.

Use the mixture to fill the shawarma bread without cutting it to avoid messiness.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens