I Turned a Viral Hack into Nigerian Shawarma

By Kikifoodies · 40 min

Ingredients

Instructions

1. Put the minced beef in a bowl with the salt, crushed bouillon cube, blended onion, garlic powder, red pepper, oil (only if the beef is lean) and yogurt. Mix very well until sticky.
2. Spread about 3 tablespoons of the beef between two sheets of parchment and roll it out thin with a rolling pin. Peel off the top sheet, then roll or fold the parchment around the beef.
3. Lay the folded beef on a baking tray in a single layer and bake at 400°F (200°C) for about 20 minutes, until fully cooked.
4. Rest briefly, unwrap, then tear the beef into thin pieces.
5. Optional: return the beef to the oven and broil or grill for a few minutes to crisp it lightly.
6. Trim a couple of outer layers from the cabbage, halve it and finely shred it. Rinse, peel and grate or julienne the carrot.
7. Whisk the mayonnaise, ketchup, cayenne pepper, sweet chili sauce and lemon juice in a bowl until smooth. Taste and adjust.
8. Gently mix the cabbage, carrot, shredded beef and sauce in a bowl, taking care not to break up the beef.
9. Open the wrap in two halves and overlap them slightly. Spoon the filling on and roll tightly.
10. Alternatively, spread sauce inside the pita, add the veggies and beef, drizzle with more sauce and wrap tightly.
11. Toast the wrap in a dry hot pan until warm and the edges are sealed.

Summarized from Kikifoodies's video. Watch it for the details.

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