HOW TO MAKE BEEF SHAWARMA AT HOME & BREAD ( NAIJA STYLE)

Shawarma has got to be the most popular street snack almost everyone enjoys. It’s also pretty easy to make at home.

The only hitch you might encounter is finding a good place close to your vicinity where the pita bread (Shawarma bread) could be bought. There are various types of shawarma such as Beef shawarma, Chicken shawarma, Fish shawarma, e.t.c and each shawarma has its own unique taste. Now I’m going to make it really simple. For the Hot press (To seal and Heat up the wrapped shawarma), you could make do with a sandwich Toaster if you’ve got one or simply a frying pan….They both serve the same function only that one heats both ways (Most times leaving Sandwich lines) and the other heats one way leaving no line at all. It’s pretty straight forward ;)

•Prep time: Less than 20 minutes

•Cook time: Less than 30 minutes 

•Yield: 10 Shawarma Wraps

Ingredients::: 

• 4 medium sized Carrots

• 1 small Cabbage

• 2 medium Sized Green bell pepper

• 1 medium sized cucumber

• 2 tbsp. chili powder

• Mayonnaise

• Ketchup

• 10 pieces Pita Bread(Shawarma bread)

• 14 chunks beef (You could also use Chicken or fish)

• 2 Scotch bonnets (Yellow/Red pepper)

• 1 small onion

•2 seasoning cubes

• ¼ bulb Ginger

• 4 cloves Garlic 

•1 tsp. Salt

•1 tsp. Curry

• ½ tsp. thyme

• 3 tbsp. Vegetable oil

Preparation/Directions:::

Step 1: Chop the cabbage, Grate the carrots, Dice the green pepper & slice the cucumber- Set aside separately

Step 2: Dice the beef and place in a Small pot. Blend the Onion, garlic, ginger, Scotch bonnets and pour into the pot with diced beef. Season with the stock cubes, Salt, Curry & thyme. Add some water and cook till tender for about 15mins. Once done, stir fry in vegetable oil for 3 mins. 

To assemble:::

Step 3: Get one pita bread and open the pocket (This divides it into two). Place one on top of the other. 

Step 4: Rub mayonnaise over the bread on top. Add the cabbage, carrot, green pepper, cucumber, Beef – Sprinkle with powdered chili and drizzle with ketchup and more mayonnaise 

Step 5: Fold to seal the contents and place on the pan (Greased with a little vegetable oil). Reduce the burner to the barest minimum and let the shawarma heat up on the side with the open flap . Flip and do the same for the other side. 

Step 6: Yep! Your beef shawarma is ready. Serve.

HOW TO MAKE HOMEMADE SHAWAMA BREAD

Hi guys, 

After my post on how to make shawarma at home I got lots of mails and comments asking where the shawarma bread could be bought. Now, since I really don’t know all the places you could get it in Nigeria except around my vicinity, I can teach you how to make Shawarma bread right in your home. It’s also really simple to make and requires nothing fancy as such since the ingredients could be found in almost every household. 

• Yield - 2 Shawarma Breads

Utensils:::

• Frying Pan or Oven : Using either an oven or a pan has its own advantages and disadvantages. With the oven, you can put as many dough discs as you want and you'd also end up with a soft shawarma bread and you'd save time but no crunchy crusts (Just like the store bought shawarma bread). With the Pan, You can only put one at a time (Takes alot of time if you are making alot) but you'd have crunchy crusts (That's the part i enjoy most though but it won't be as soft as the oven baked shawarma bread).

• Rolling Pin

• Pastry board/Flat surface

Ingredients:::

• 1 cup Wheat flour (All purpose flour)

• 1 tsp. yeast

• Salt (A pinch)

• 8 tbsp. Water

Directions:::

 

Step 1: Dissolve the yeast in water and leave to stand for about 10mins

Step 2: Mix the salt with the flour and make a well in the middle of the mixture then pour in the yeast and water mixture and gently fold in the flour. Knead till you get a firm pliable dough (The dough should not be sticky) then cover with a damp cloth and leave to rise for about 30mins

Step 3: Beat the dough once more and knead again. Roll into small balls and on a flat surface 

Step 4: Roll out into thick circular discs and make sure you roll it out evenly. It should not be thick on one side and thin on the other side (if possible, use the rim of a bowl to carve out a perfect circular disc).

Step 5: Pre-Heat the cooker you intend using (either oven or pan). If you are using an oven you can put so many rolled out discs into it at once but if you are using a pan, you place one on the hot surface. Leave it till you see air bubbles forming on the surface and it rises like a balloon 

Step 6: Flip it over and leave it to cook for some few seconds more then remove from the pan 

Don't get carried away with something else so it doesn't get Burnt too brown like mine ;))

Step 7: Deflate the ballooned dough to release the hot air within.

Wrap in an air tight nylon if you are not using immediately. You can also refrigerate if you intend keeping it for a longer period of time.