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Shawarma Craving

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Over the weekend I suddenly had this craving for Shawarma, so I decided to go on a Shawarma mission. After my long search in the neighborhood I finally found this place called the Shawarma spot.

It was a newly established shawarma place in the area. I felt a big relief like I just found a Gold mine. In a hurry I placed my order, which was Shawarma with hot dog and beef.

I couldn’t resist watching on as it was being done, so I decided to ask the Shawarma Guy as they are fondly called, allow me watch on and learn how it was done.

The process is actually very easy on the eye but if you are not an expert you will get it all wrong trust me.

If you want to cook this at home, the First Step is to get ingredients together, see below ingredients:


  • 1 large Cucumber (cut into thin strips & circles)
  • 2 big Tomatoes (cut into thin strips)
  • 1 medium sized Onions (cut into thin strips)
  • Ketchup
  • 1 Tablespoon Vegetable /olive oil (For stir frying)
  • This makes about 6 large Shawarma wraps
  • 2 Chicken breasts (de-boned/boneless)
  • 2 Chicken Thighs(a.k.a Chicken laps)
  • 6 Shawarma bread: you can use either pita bread/flour tortilla wraps/
  • 1 small sized Cabbage (cut into thin strips)
  • 3 medium sized Carrots (grated or cut into thin strips)


For the marinade:

  • 1 large chicken stock cube/bouillon cube (crushed into powder)
  • Half a teaspoon black pepper
  • Chilli pepper to taste
  • Salt to taste (optional because the stock cube already has salt)
  • 1 Tablespoon Vegetable /olive oil
  • 1 teaspoon thyme
  • 2 teaspoon curry
  • 1 teaspoon onion powder/2 teaspoons minced onions
  • 1 teaspoon garlic powder/2 teaspoons minced garlic



  • Wash and Cut the vegetables into thin strip (if you haven’t done that yet) and set aside.
  • Also Cut the chicken or beef into thin strips and set aside.
  • Place the chicken strips into a bowl, add the marinade and mix thoroughly until well incorporated. Then cover and store in the fridge for 2 to 24 hours(depending all how much time you have).


  • Don’t wait 24 hours, store overnight or for 2-3 hours, but the longer the meat marinades, the better it tastes.


N.B: We always recommend, using a combination of Chicken thighs & Breasts, because the fat from the thighs adds extra flavor and compliments the taste of the chicken breast.


  • In a pan, Heat up a tablespoonful of oil. Add the marinated chicken/beef & Stir fry until juicy and brown. Scoop unto a plate and set aside.
  • Mix some mayonnaise and ketchup together (”mayo-ketch” spread).
  • Place a shawarma bread on a clean flat surface and cut into two equal sizes (that’s if you are using a large pita bread).
  • But if using a very flat bread or tortilla wraps, simply, spread the ”mayo-ketch” on it and then fill it with the sliced vegetables on one end and Sprinkle some chili pepper (optional)
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