Nigerian Beef Shawarma
Nigerian beef shawarma is a Lebanese street classic that Nigerians have made part of everyday eating. The beef is simmered in an onion paste with stock cube and thyme, then fried briefly, so it stays savory and moist inside the pita. Shredded cabbage, carrot, and cucumber add crunch, while mayonnaise, ketchup, and chile powder give each bite a creamy, sharp kick. A final toast in the pan seals the wrap.
Instructions
Blend the onion with the garlic and ginger, if you are using them, until you have a smooth paste.
Put the sliced beef and the onion paste in a pot. Season with the stock cube, salt, and the curry powder and thyme if using, then add a little water and cook for about 15 minutes.
Stir the cooked beef and fry it in a pan with vegetable oil for 3 minutes, so the pieces pick up some color and the liquid cooks off.
Split the pita bread open into two halves and lay one on top of the other.
Spread mayonnaise gently over the top piece of bread. Pile on the cabbage, carrot, green pepper, cucumber, and the fried beef, then sprinkle with chile powder and drizzle with ketchup and more mayonnaise.
Fold the bread over to enclose the filling. Set it in a heated pan greased with a little vegetable oil, with the open flap side down first so it seals as it heats.
Flip it and heat the other side the same way. Serve while hot.
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