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My delicious home made Shawarma

Shawarma can taste as good as what you get in restaurants. Shawarma is a preparation of seasoned grilled meat. It originated in the Middle East and has spread around the world. In Nigeria, it is commonly eaten in fast food restaurants in wrap form. It is the ultimate on-the-go food. While you might not have the grill you may need to do this, you could actually make this with your frying pan.

Here is how to make shawarma in 6 simple steps. **Ingredients:** This makes about 6 large Shawarma wraps 1 small sized Cabbage 3 medium sized Carrots 1 large Cucumber 2 big Tomatoes 1 medium sized Onions 2 Chicken breasts (de-boned) 2 Chicken Laps (de-boned) 6+ Shawarma bread (either pita bread/flour tortilla wraps) Ketchup Mayonnaise 1 Tablespoon Vegetable /olive oil

**Ingredients to be used as the base of the sauce/marinade:** 1 teaspoon thyme 2 teaspoon curry 1 teaspoon onion powder/2 teaspoons minced onions 1 teaspoon garlic powder/2 teaspoons minced garlic 1 large chicken stock cube Half a teaspoon black pepper Chili pepper Salt 1 Tablespoon Vegetable /Olive oil

**Preparation:** 1.      Wash and cut the tomatoes, cucumbers, onions, cabbage and cucumber into thin strips and cut a little cucumber into small round shapes. Also dice the chicken or beef into thin strips.  2.      Place the chicken strips into a bowl, add the marinade ingredients and mix thoroughly until well combined. 3.      Cover and store in the fridge for 2 to 24 hours depending all how much time you have. The longer the mixture stays together, the tastier it is. 4.      In a pan, heat up a tablespoonful of oil and add the soaked chicken/beef & stir fry until juicy and brown. Scoop unto a plate and set aside. 5.      Mix some mayonnaise and ketchup together. Place a shawarma bread on a clean flat surface and cut into two equal sizes, add your vegetables in-between and scoop your marinade into it. If using a very regular agege bread or tortilla wraps, spread the mayonnaise and ketchup mix on it, then add the sliced vegetables on one side and Sprinkle some chili pepper. Fold the bread, tuck in the edge, and roll to form a shawarma shawl. 6.      Place on a heated pan for some minutes with the closed edge facing the pan to seal it up and give it the brown effect.

So your shawarma is ready to eat. So, what do you think about this? Thanks for reading and please, do try this out and give feedback.

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