This Nigerian-style shawarma combines Middle Eastern wraps with bold Nigerian flavours. Packed with seasoned chicken, sausage, and fresh vegetables, it’s a satisfying meal that’s perfect for lunch or dinner.

Ingredients

For the Protein

• 2 boneless chicken breasts, thinly sliced
• 1 chicken sausage

For the Wraps

• 4 Lebanese flatbreads or tortilla wraps
• 1 small cabbage, thinly sliced
• 2 large carrots, grated
• 1 onion, thinly sliced
• 1 cucumber, thinly sliced

For the Seasoning

• 1 tbsp suya pepper
• 1 tsp all-purpose seasoning
• ½ chicken stock cube, crushed
• 1 tsp chilli pepper (or chilli flakes)
• Salt to taste
• 2 tbsp olive oil

For the Sauce

• 4 tbsp mayonnaise
• 2 tbsp tomato ketchup

How to Make Nigerian Shawarma

Prepare the Ingredients

1. Prep vegetables: Wash and slice cabbage and onion thinly. Grate carrots and slice cucumber. Set aside in separate bowls.
2. Make seasoning mix: Combine suya pepper, all-purpose seasoning, crushed stock cube, chilli pepper, and salt in a bowl.
3. Season the chicken: Coat sliced chicken with the seasoning mix and 1 tbsp olive oil. Cover and marinate in the fridge for at least 2 hours, preferably overnight.

Cook the Proteins

1. Cook sausage: Heat ½ tbsp olive oil in a large pan. Cook sausage for 8-10 minutes, turning occasionally, until golden brown and cooked through. Remove and set aside to cool.
2. Cook chicken: In the same pan, stir-fry the marinated chicken for 6-8 minutes until golden brown and cooked through. Set aside to cool.
3. Keep sausage whole: Leave the cooked sausage whole – don’t slice it.

Make the Sauce

1. Mix sauce: In a small bowl, combine mayonnaise and ketchup. Mix well until smooth.

Assemble the Shawarma

1. Warm wraps: Gently warm the flatbreads or wraps in a dry pan for 30 seconds each side.
2. Spread sauce: Place wrap on a clean surface and spread a generous layer of mayo-ketchup sauce over it.
3. Add filling: Layer the vegetables first (cabbage, carrots, onion, cucumber), then add the cooked chicken and place the whole sausage lengthwise on top.
4. Add more sauce: Drizzle extra sauce over the filling.
5. Wrap tightly: Fold the bottom edge up, fold in the sides, then roll tightly to enclose all the filling.

Final Touch

1. Seal the wrap: Heat a clean pan over medium heat. Place the wrap seam-side down and cook for 1-2 minutes to seal.
2. Flip and finish: Turn over and cook the other side for another 1-2 minutes until lightly golden.
3. Serve: Cut in half diagonally and serve immediately whilst warm.

Tips for Perfect Shawarma

• Marinate overnight: This gives the chicken maximum flavour
• Don’t overfill: Too much filling makes wrapping difficult
• Keep vegetables crisp: Don’t cook the vegetables – they add great texture
• Seal properly: The final pan-frying step helps keep everything together
• Serve fresh: Shawarma is best eaten immediately after making

Variations

• Beef shawarma: Use thinly sliced beef instead of chicken
• Spicier version: Add extra chilli pepper or scotch bonnet to the marinade
• Vegetarian: Replace meat with seasoned grilled vegetables or halloumi
• Different sauces: Try garlic mayo or pepper sauce instead of ketchup mix

Storage Tips

• Prep ahead: Vegetables can be prepared and stored separately for up to 2 days
• Marinated chicken: Can be kept in fridge for up to 24 hours
• Best fresh: Assembled shawarma should be eaten immediately

What Makes It Nigerian

The addition of suya pepper and all-purpose seasoning gives this shawarma its distinctly Nigerian twist, whilst the combination of chicken and sausage creates a hearty, satisfying meal that’s become a favourite across Nigeria.

Prep Time: 20 minutes (plus marinating time)
Cook Time: 15 minutes
Total Time: 35 minutes (plus marinating)
Serves: 4 people