Do you want to know how to make Nigerian shawarma at home without an oven, with a frying pan, types, chicken and beef ingredients list, and the best recipe?
If YES, then this is the only post to read today.
Shawarma Ingredients in Nigeria
Here is the list of ingredients for shawarma in Nigeria:
- Protein (Hotdog, meat, sheep, chicken, turkey).
- Vegetables (tomatoes, cucumber, onions, lettuce, zucchini).
- Sauce (a combination of mayonnaise, ketchup, red stew chips, or cayenne pepper).
- 3½ mugs of bread flour or all-purpose flour.
- ½ cup of flour (for dusting).
- 2 tablespoons of instant yeast.
- 1 tablespoon of melted butter.
- 1 tablespoon of salt.
- 1 tablespoon of sugar.
- ½ cup of warm, rich milk (100 degrees).
- 1 cup of warm water (100 degrees).
- 1 tablespoon of olive oil, oiling the bowl.
How to Make Nigerian Shawarma
Here are the steps to prepare shawarma at home in Nigeria:
- In an enormous bowl, add 1 cup of flour, yeast, salt, sugar, spread, milk, and water.
- Using a blender or with your hands, blend completely to join well.
- Add your excess flour in bits till a delicate batter is framed.
- On a softly floured work surface, massage your batter for around 5-8 minutes.
- Then, at that point, add your teaspoon of olive oil to the bowl to oil it.
- Return the plied batter to the bowl, and cover with a kitchen towel or wrap to rise or twofold for around 2 hours.
- After multiplying in size, punch down to flatten.
- Cut the mixture into 8 pieces and cover so it doesn’t dry out.
- Allow to rest for around 15 minutes.
- Put a non-leave dish on medium intensity, then with the use of a moving pin, carry out a piece of the mixture to the thickness best.
- Put the flatbread on the non-stick skillet, permit it to bubble, flip to the opposite side and cook till the two sides are brilliant brown.
- Rehash the interaction till all the batter is depleted.
- Assemble everything in one piece and make a heavenly Shawarma.
Nigerian Chicken Shawarma Recipe at Home
This recipe is the standard way of making Shawarma at home in the Nigerian style.
- 250g of chicken bosom or thighs, boneless
- 1½ garlic cloves, minced
- 1½ tablespoons of olive oil
- ½ teaspoon of ground coriander
- ¼ teaspoon of all zest powder
- ½ teaspoon of bean stew powder/paprika
- ⅛ teaspoon of cinnamon powder
- Salt, depending on the situation
- ⅛ teaspoon of dark pepper
- 2 tablespoons of Greek yogurt
- ½ teaspoon of lemon juice
- 1 tomato, deseeded
- 1 onion, cut in layers
- Lettuce, depending on the situation
- Shawarma bread
- 3 tablespoons of mayonnaise.
- 3 tablespoons of ketchup.
- Red bean stew chips/cayenne pepper, depending on the situation (optional).
- Cut your chicken thighs and bosom into pieces.
- Set up your marinade by adding the accompanying fixings into a bowl: minced garlic, olive oil, ground coriander, all flavor powder, paprika, cinnamon powder, dark pepper, Greek yogurt, lemon squeeze, and salt, depending on the situation.
- Blend well to shape a thick glue.
- Add your chicken and marinate well.
- Cover or move to a ziplock sack and refrigerate for around 12 hours or short-term.
- Continue to barbecue your marinated chicken either on a stove, with the guide of a barbecue skillet, or with a non-stick dish.
- If using a non-stick dish, with ½ tablespoon of oil on medium intensity, place your bits of chicken without congestion.
- Flip the two sides until uniformly cooked.
- With using a stove, preheat the broiler to 425F, put your chicken pieces on a baking plate fixed with material paper, and heat for 25-30 minutes.
- On a non-stick skillet, barbecue as well as momentarily heat your deseeded tomatoes and cut onions till somewhat seared.
For the Sauce
Set up the Shawarma sauce by blending ketchup, mayonnaise, and a touch of cayenne pepper/red bean stew drops, depending on the situation (optional).
For the Wrapping
Spread the sauce liberally on the shawarma bread, then place your lettuce.
On the lettuce, compose bits of chicken, barbecued tomatoes, and onions, then wrap.
You can pass on the stove to keep warm or put the collapsed side on a base skillet or barbecue to brown.
Withdraw from heat and munch it!
Shawarma was made with sheep, goats, and chicken. However, nowadays; you see it with beef as well.
It’s usually served as a wrap; however, in certain countries, you see it served on plates with sides like prepared rice or fries and mixed greens.
Shawarma is best eaten in a 24-hour time span yet can be saved in the cooler for three to four days.
The earlier consumed, the better.
It could also be enjoyed with any beverage of your choice and could be served at a meeting or occasion.