In a bowl, combine the beef with suya pepper, garlic powder, ginger powder, seasoning cube, salt, and dark soy sauce. Mix well and let it marinate for at least 30 minutes.

Heat vegetable oil in a pan over medium heat. Add the marinated beef and cook until browned and fully cooked.

In the same pan, add sliced onions, bell peppers, and scotch bonnet pepper. Sauté until the vegetables are tender.

In a separate bowl, whisk the eggs and scramble them in the pan until fully cooked.

On each shawarma wrap, layer the scrambled eggs, cooked beef, sautéed vegetables, and shredded carrot and cabbage.

Drizzle with mayo, ketchup, or milk as desired. Roll the wrap tightly.