Homemade African Beef Shawarma

Ingredients

• 500 g Beef (strips or cubes) (Cut into small cubes or strips)
• 1 Red bell pepper (Thinly sliced into strips)
• 1 Large onion (Halved, one half for cooking, the other for the salad)
• 1 African hot pepper (very hot pepper) (Very small, finely chopped)
• 100 g Grated carrots (Thin strips or grated)
• 300 g White cabbage (Finely sliced (about 3/4 of a head))
• 100 ml Burger sauce (or Andalouse sauce) (For the homemade shawarma sauce)
• 1 tbsp Smoked paprika powder
• 1 tbsp Pure beef and steak seasoning
• 0.5 tbsp Granulated garlic
• 1 tbsp Reduced Maggi cube powder
• 3.5 tbsp Suya spice (Nigerian powder) (Available in African grocery stores)
• to taste Salt
• 3.5 tbsp Cooking oil (peanut or other neutral oil)
• 13 Tortillas (or flatbread) (Wheat or corn tortillas, to roll)

Instructions

1. Prepare the spice mix

   In a small bowl, combine 3.5 tbsp Suya spice, 1 tbsp Maggi cube powder, 1 tbsp beef‑steak seasoning, 1 tbsp smoked paprika and ½ tbsp granulated garlic. Whisk well to obtain a homogeneous mixture.

   Time: PT5M

2. Season the meat

   Place the 500 g beef in a bowl, add 3‑4 tbsp of the prepared spice mix, then mix thoroughly to coat each piece. Let rest for 2 minutes.

   Time: PT2M

3. Cook the beef

   Heat 3‑4 tbsp oil in the wok over medium‑high heat. When the oil is hot, add the seasoned beef. Stir‑fry for 4‑5 minutes until browned, then continue for an additional 3 minutes.

   Time: PT5M

   Temperature: Medium‑high

4. Add the vegetables and remaining spices

   Stir in half of the onion (diced), the sliced red bell pepper, the chopped African hot pepper, then add one tablespoon of the remaining spice mix. Lightly salt. Cook for 4‑5 minutes, stirring regularly.

   Time: PT5M

   Temperature: Medium

5. Prepare the homemade shawarma sauce

   In a bowl, mix 100 ml burger sauce (or Andalouse sauce) with the rest of the spice mix (about 1 tbsp). Whisk until a smooth sauce forms.

   Time: PT3M

6. Prepare the crunchy salad

   In a large bowl, combine the sliced white cabbage, grated carrots, the other half of the onion thinly sliced and 2 tbsp of the homemade shawarma sauce. Mix until the vegetables are well coated.

   Time: PT8M

7. Assemble the shawarmas

   On each tortilla, place a tablespoon of meat, add a tablespoon of cabbage‑carrot salad, then a drizzle of extra burger sauce if desired. Fold the sides then roll tightly.

   Time: PT5M

8. Grill the shawarmas to seal them

   Return the wok (or a grill pan) to medium heat, place the folded shawarmas seam side down and grill 1 minute on each side until golden and the tortilla adheres well.

   Time: PT2M

   Temperature: Medium

Nutrition Facts

Calories

380

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Beef (strips or cubes): Chicken, Lamb, Goat
• Instead of Red bell pepper: Green bell pepper
• Instead of Large onion: Shallot
• Instead of African hot pepper (very hot pepper): Jalapeño pepper, Bird’s eye pepper
• Instead of Grated carrots: Pre‑grated carrots
• Instead of White cabbage: Green cabbage
• Instead of Burger sauce (or Andalouse sauce): Andalouse sauce, Spicy mayonnaise
• Instead of Smoked paprika powder: Sweet paprika
• Instead of Pure beef and steak seasoning: Homemade steak seasoning
• Instead of Granulated garlic: Garlic powder
• Instead of Reduced Maggi cube powder: Bouillon powder
• Instead of Suya spice (Nigerian powder): Chili + peanuts mix
• Instead of Cooking oil (peanut or other neutral oil): Sunflower oil, Light olive oil
• Instead of Tortillas (or flatbread): Pita bread, Flatbread

Equipment Needed

• Wok or large skillet
• Cutting board
• Chef's knife
• Mixing bowl
• Measuring spoons
• Wooden or silicone spatula
• Tongs
• Cooking plate or grill pan
• Serving plate (optional)
• Paper towel (optional)

Critical Steps — Do Not Skip

• Mix the spices until a homogeneous powder is achieved.
• Heat the oil sufficiently before adding the meat.
• Do not overload the tortilla during assembly.
• Grill the shawarmas quickly to seal without burning.

Chef Tips from the Video

• Using a very hot wok gives a nice coloration and keeps the beef tender.
• Let the seasoned meat rest for 5 minutes before cooking to allow the spices to penetrate.
• Sprinkle a little lemon juice on the salad for extra freshness.

Troubleshooting

Storage

Refrigerator: Store the cooked meat, sauce and salad separately in airtight containers, 3‑4 days.

Freezer: Not recommended for assembled tortillas; the meat can be frozen for 1 month separately.

Room temperature: Assembled shawarmas keep up to 2 hours at room temperature.

Make-Ahead Tips

• Prepare the spice mix and store it in a small airtight jar for several weeks.
• Homemade shawarma sauce can be made the day before and refrigerated.
• The cabbage salad can be prepared 12 hours in advance; it even becomes more flavorful.