Nigerian shawarma is our twist on the classic Middle Eastern wrap, but with a slightly different flavor profile. You’ll usually find three versions: chicken, beef, and the combo (a mix of both chicken and beef). For this post, we’re focusing on chicken shawarma.
Now although Traditional and Nigerian shawarma share some similarities, what sets the Nigerian version apart is the spices, the veggies, the sauce, and sometimes the way it’s wrapped. While traditional shawarma leans on warm, aromatic spices like cardamom and cinnamon, Nigerian shawarma uses spices like garlic and onion power, paprika, chicken bouillon etc.
The chicken is marinated in the spices, then cooked over high heat until juicy and slightly charred. Another signature twist is hotdog or sausage link tucked inside the wrap. It might sound unexpected, but it works. Of course, you can leave it out if that’s not your thing. That’s the beauty of making it at home.
The veggies are different too. You typically won’t find tomatoes or onions unless you choose to add them. Instead, shredded cabbage and carrots give it the perfect crunch. Some people also toss in cucumber slices for extra texture.
For the sauce, No tahini or garlic.. Just a creamy blend of mayo and ketchup, some extra good condiments, and cayenne pepper for heat. It’s smooth, slightly sweet, slightly tangy, and ties everything together.
