Chicken Shawarma (Nigerian style)

Ingredients

• 2 medium chicken breasts (about 600g)
• 3 hot dogs ((if using))
• 1/2 teaspoon salt
• 1/4 teaspoon chicken bouillon cube
• 1 teaspoon onion powder
• 1/2 teaspoon Red pepper
• 1 teaspoon minced garlic
• 2 tablespoons oil
• 1 tablespoon lemon juice
• 1 cup shredded cabbage
• 1 medium carrot (grated or julienned)
• 1/4 cup purple cabbage (optional)
• 1/2 cup mayonnaise
• 1/4 cup ketchup
• 1 teaspoon cayenne pepper
• 2 teaspoons sweet chili sauce (or substitute with 1 teaspoon sugar)
• 2 teaspoons lemon juice
• 4 pita breads

Instructions

1. 1

   Slice the chicken breasts in half horizontally so they cook faster and more evenly.

2. 2

   Add all the chicken seasoning ingredients to the chicken.

3. 3

   Mix well and let it marinate for at least 30 minutes.

4. 4

   Heat a bit of oil in a pan over medium heat.

5. 5

   Add the chicken in a single layer. Don’t overcrowd the pan so the chicken doesn’t start steaming.

6. 6

   Let the chicken cook for a few minutes.

7. 7

   Flip and cook until fully done and lightly charred on the edges.

8. 8

   Transfer to a plate and let it rest for 10 minutes.

9. 9

   Chop into small pieces after resting.

10. 10

    Wipe the pan clean or use a new one. Add hot dogs and toast until browned and a little crispy. It should take about 2-4 minutes. Set aside.

11. 11

    In a bowl, combine all the sauce ingredients then Stir until smooth and creamy.

12. 12

    Thinly slice the cabbage thinly like you’ll do when you’re making coleslaw. You can add a little purple cabbage if you like a pop of color.

13. 13

    Also shred or julienne the carrots.

14. 14

    In a large bowl, add the chopped chicken, veggies, and some of the sauce.

15. 15

    Mix everything together until it’s creamy. Add more sauce if you like it extra creamy.

16. 16

    Tip: Mixing before wrapping gives you the juiciest shawarma.

17. 17

    Gently open the pocket pita to get two pieces. (If your pita isn’t fresh or soft, you can leave it in one pieces so it doesn’t tear too much.

18. 18

    Lay one piece of pita flat.

19. 19

    Add some of the filling and place one hot dog on top.

20. 20

    Fold one side over the filling.

21. 21

    Tuck in the sides, then roll it up like a burrito.

22. 22

    Place the seam-side down in a dry pan, grill pan, or sandwich press.

23. 23

    Toast each side for 1-2 minutes until golden and crisp.

24. 24

    You can also Air fry at 350°F for 3-5 minutes if you prefer a crispier finish.

25. 25

    Slice in half and serve warm.

26. 26

    Wrap in foil, paper or parchment for that street food look and enjoy.