Nigerian Sharwarma

To make Nigerian Sharwarma, start by marinating 2 cups of diced beef with seasoning and salt for about 10 minutes. Sauté the beef until it's tender. Prepare your ingredients by slicing 1 cup of cabbage and dicing 1 cup of carrots. Mix 0.5 cup of mayonnaise, 0.5 cup of sweetened Greek yogurt, 3 tablespoons of ketchup, and 1 teaspoon of minced garlic to create a creamy sauce. Lay out your sharwarma bread, apply the cream mix, layer with sautéed beef, veggies, and grilled sausages, then roll it up. Grill in a wok or sharwarma machine for 2 minutes, and your delicious sharwarma is ready!

If you're looking for dietary substitutions for Nigerian Sharwarma, you can use grilled chicken or tofu instead of beef for a lighter option. For a dairy-free version, substitute the mayonnaise and Greek yogurt with vegan alternatives like avocado or cashew cream. You can also skip the sausages or use plant-based sausages to make it vegetarian-friendly.

To store leftover Nigerian Sharwarma, wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. It can be refrigerated for up to 3 days. If you want to keep it longer, consider freezing it. Just remember to reheat it thoroughly before consuming to ensure the beef is warmed through.

Nigerian Sharwarma pairs well with a variety of sides for a complete meal. Consider serving it with a fresh salad, such as a cucumber and tomato salad, or some spicy fries for a crunchy contrast. You can also serve it with a side of hummus or a yogurt dip to complement the flavors.

Yes, you can prepare some components of Nigerian Sharwarma ahead of time. Marinate the beef and chop the vegetables a day in advance. You can also prepare the creamy sauce and store it in the fridge. Just assemble and grill the sharwarma right before serving for the best taste and texture.