Shawarma is a snack that originated from Middle East. It is rich in protein, vitamins A, B6 and C, Thiamin, Niacin, Folate, Mineral calcium, Magnesium and Sodium. These nutritional composition of shawarma is attributed to its rich vegetable content, animal product and minimal flour portion. And, from eating Shawarma for few years, I figured that every fan of shawarma should know how to make beef shawarma at home in few simple steps and with the most available equipment, saucepan if there is no grill.
This recipe is different from your usual shawarma, just like this akara recipe is different and you should learn these new recipes.
“Dami… can we have shawarma for breakfast again this morning? I really enjoyed the last one you made.” — Sis.
How To Make Beef Shawarma at Home With a Saucepan
- 3 loaves Pita bread
- 3 Tsp Mayonnaise
- 1and 1/2 Tsp Ketchup
- 250 g Beef
- 100 g Cabbage
- 50 g Cucumber
- 1 meduim size Green pepper
- 1 small Onion
- 1 Large Tomatoes
- Dice cucumber and green pepper, slice tomatoes and onions and shred cabbage
- Shred boiled or fried beef into thin portions.
- In a bowl, for every two tablespoons of mayonnaise, add one and half tablespoon of ketchup and stir together. Allow to blend properly till you get a uniform peach colour.
- Tear Pita bread into two parts, spread over a flat plate with about 1/3rd of one part resting on the other part. The breads should lay on the plate with the inner sides up.
- Spread 1 and 1/2tablespoons of mayonnaise-ketchup cream on the breads. Don't forget to spread some cream on the part of the bread below. Ensure every part is creamed.
- Creaming every part of the bread will allow easy folding of the edges without cracking. (See video of this recipe here)
- Put the vegetables and beef on 1/3rd of one of the adjoining sides of the bread. You could do this in the order of vegetables, beef, vegetables to allow the beef be placed in the centre.
- Carefully lifting the part of the bread with the vegetables, roll the bread and tuck in the ends of the bread.
- Place shawarma in a sauce pan placed over a cooker. Set heat to lowest and cook for 2-3minutes. Flip over and cook for another 2-3minutes. Serve in foil or in a plate.