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Make Shawarma In Nigeria

    Ingredients For the Chicken Shawarma:

    •    1/4 teaspoon of nutmeg

    •    1 teaspoon of paprika

    •    1/2 teaspoon of cinnamon

    •    1/2 teaspoon of garlic powder

    •    1 teaspoon of salt

    •    1 teaspoon of cardamom

    •    3 lbs. of boneless and skinless chicken breasts or thighs, to be cut into strips.


    •    2 tablespoon of olive oil.

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    Mix The Spices In A Bowl: Mix together all the spices to be used in a medium-sized plastic bowl. Mix together the paprika, cardamon, garlic powder and the cinnamon, the spices should be stirred for at least 30-seconds to be able to mix together properly.

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    Add The Chick Strips And Toss Them Before Drizzling Them With Olive Oil: You will put the chicken strips into the mixed spices and toss them until they are completely covered with the spice mixture. Drizzle the chick strips with a bit of olive oil and toss again, so as to make it fully coated with the spice mixture and olive oil.

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    Prepare The Grill: Grease a large piece of aluminium foil and heat your grill. Place the greased part of the aluminium foil side up once the grill is heated.

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    Place The Spiced Chicken Strips On The Aluminium Foil: The chicken strip should be turned to different sides until well cooked. This should take about 7-minutes on each side, depending on the size of chicken strips.

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    Remove The Chicken From The Grill: After the chicken strips have been well cooked, you should remove it from the grill and place it on a serving platter. This has to be done before assembling the shawarma.

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    Wrap Up Your Chicken Strips In The Flat-Bread With Other Ingredients: You can add tahini sauce, hummus, onions, lettuce, or whatever other ingredients you will like to place in your flatbread. You should place the chicken strips in the flat-bread first, followed by other ingredients and pouring the tahini sauce last. Then wrap up the flatbread, leaving an inch of space between ingredients and the top of the flatbread, so that the ingredients won't pour out of the flatbread. Once that is done your chicken shawarma will be ready to eat in no time.


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    Ingredients For the lamb:

    •    4 bone-in lamb shoulder chops

    •    1 ½ cups of dry white wine

    •    1 tablespoon of vegetable oil

    •    1 tablespoon of cumin

    •    4 cloves of garlic, peeled and smashed

    •    1 medium white onion diced

    •    1 carrot (diced)

    •    1½ teaspoon of lemon juice

    •    2 tablespoon of pomegranate molasses

    •    1 Oz. unsalted butter


    •    Pepper and salt to taste.

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    Heat your oven to 350ºF (176ºC): Ensure that the rack of your oven is placed in the centre of the oven so that the lamb gets cooked well.

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    Pat Your Lamb Chops Dry: You should remove some of the moisture from the lamb with a paper towel before you begin cooking it. And your oil should be heated in a deep 12-inch skillet over medium-high heat.

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    Cook Your Lamb Chops In 2 Batches: Make sure the both sides of the lamb is well cooked. Place one batch of the lamb on the skillet and allow to cook for about 3 minutes. Then flip to the other side and continue cooking, until you are done with cooking both sides. Remove the first batch from the skillet and place the second batch in the skillet. Repeat the same process to the second batch too. When you're done with both batches, it should be transfer into a 9 x 13 inches roasting pan and season them with pepper and salt to suit your taste.

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    Add A Cup Of Wine To The Skillet: When you've got it simmer, you should carefully pour it on the lamb chops. Move the roasting pan forth and back a bit, so as to distribute the wine more evenly.

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    Season The Lamb Chops: Sprinkle your lamb chops with the cumin and then carrot, onion, garlic, and the additional ½ cup of wine. The liquid added should reach about halfway the lamb chops, if it doesn't, add up some water to mix it. Flip over the lamb chops and move them around a bit to make sure the spices mix well with the lamb chops. Once the lamb chops have been seasoned, you should cover your pan with a double-thickness of foil, to prepare the lamb chops for cooking.

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    Braise The Lamb: Check your lamb chop with a fork, allow it to stay for an hour or two. When the meat becomes tender on your fork and falls off easily, it means the lamb is ready and should be removed from the oven.

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    Move Your Lamb To A Cutting Board: Use your finger or fork to hold the Lamb chop, and then carefully use a knife to break the lamb into small chunks in other to remove the bones and fat.

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    Prepare The Braising Liquid From The Roasting Pan: When you lamb has been removed from the pan, move the content to the roasting pan through a mesh sieve into a medium bowl, which should get you about two cups of liquid. You should remove solids and freeze the liquid till the fat in it rises to the surface. This will take about 15 minutes or so. Then skim the fat off the surface and discard it. The liquid should be moved into a 3-quart saucepan and boiled over medium heat for about 7-10 minutes until about half of it remains. Then add the lemon juice, pomegranate, butter and molasses into the braising liquid.

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    Coat The Lamb With The Braising Liquid: The braising liquid should be used to coat the lamb. Gently toss the lamb together with the liquid to fully coat it. Season it with pepper and salt, your lamb will be ready now.

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    Add The Lamb, Tahini Sauce, And Cabbage To Your Flat-Bread: Now that your lamb has been prepared, you then add the lamb to the flat-bread, toss in the cabbage, then pour your tahini sauce over it, so as to add a delicious flavour your veggies and meat. The lamb should be placed about an inch from the edge of the flat-bread and rolled up tightly, making sure to pull back on the edge of the flat-bread, in order to fold it over the filling and tucking it in like a burrito. Keep it on a seam side before cooking it in a skillet. After 3-5 minutes in the skillet, your lamb shawarma will be ready to eat.

Videos Edit Videos


  • Edit Tips Spread tahini sauce on one side of a tortilla. Fill your bread with the lettuce salad, chicken and pickled vegetables.


  • Edit Warning Be very careful when using the frying pan because the oil in the pan can spit and hurt your body

Sources and Citations

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