Beef Shawarma (Nigerian Style)

Ingredients

• 1 lb beef (Thinly sliced; see notes for slicing tips.)
• 0.5 tsp salt
• 0.25 beef bouillon cube (Crushed.)
• 0.5 tsp onion powder
• 1 tsp garlic (Minced.)
• 0.25 tsp red pepper
• 2 tbsp oil (For seasoning the beef.)
• 1 tbsp lemon juice (For the beef.)
• oil (A little oil for heating the skillet; amount not specified.)
• 1 cup cabbage (Shredded.)
• 1 carrot (Medium; grated or julienned.)
• 0.5 cup mayonnaise (For the sauce.)
• 0.25 cup ketchup (For the sauce.)
• 2 tsp sweet chili sauce (For the sauce.)
• 2 tsp lemon juice (For the sauce.)
• 1 tsp red pepper or cayenne pepper (For the sauce; use to taste.)
• 2 pocket pita bread
• 2 sausages or hotdogs (Optional; use one per shawarma if desired.)

Steps

1. 1

   Add the thinly sliced beef, salt, crushed bouillon, onion powder, minced garlic, red pepper, 2 tablespoons oil, and 1 tablespoon lemon juice to a bowl. Mix until well combined.

2. 2

   Heat a skillet until hot. Add a little oil, then add the beef in a single layer. Avoid overcrowding the pan; cook in batches if necessary.

3. 3

   Cook the beef until browned and cooked through. Transfer it to a plate and allow it to rest for a few minutes.

4. 4

   If using sausages or hotdogs, cook them in the same pan until lightly browned, then set them aside.

5. 5

   In a small bowl, combine the mayonnaise, ketchup, sweet chili sauce, 2 teaspoons lemon juice, and red pepper or cayenne pepper. Mix until smooth and creamy.

6. 6

   Thinly shred the cabbage and grate or julienne the carrot.

7. 7

   Add the cooked beef, cabbage, carrot, and some of the sauce to a large bowl. Mix until evenly combined.

8. 8

   If the pita has a pocket, gently separate it into two rounds. If it is not very fresh, leave it whole to prevent tearing.

9. 9

   Lay the pita flat on a clean work surface. Add some of the beef mixture to the lower third of the bread.

10. 10

    If using a sausage or hotdog, place one on top of the filling.

11. 11

    Fold one side of the bread over the filling, tuck in the bottom edge, and roll tightly.

12. 12

    Place each shawarma seam-side down in a dry skillet, grill pan, sandwich press, or panini maker.

13. 13

    Toast for 1 to 2 minutes per side, until golden and lightly crisp.

14. 14

    Slice each shawarma in half and serve.

Notes

For easier thin slicing, freeze the beef briefly before cutting. The beef may also be marinated with the lemon juice for 30 minutes to 1 hour before cooking, although this is optional. Shaved beef marketed for Philly cheesesteaks can be used. If pita is unavailable, tortilla wraps may be used, though the taste and texture will differ. Store cooked beef refrigerated in an airtight container for up to 4 days; store vegetables and sauce separately. Pita can be kept sealed at room temperature for next-day use or frozen for 2 to 3 months.

Nutrition per serving

• main
• West African
• Nigerian
• shawarma
• beef
• wrap
• quick meal
• spicy