Nigerian Beef Shawarma

1. Slice the beef into thin strips and place in a bowl with the grated garlic, grated ginger, one finely chopped onion, the curry powder, thyme, crumbled stock cube and a little salt, then mix well and marinate for at least 30 minutes.
2. Finely shred the cabbage, grate the carrots and thinly slice the second onion, then toss them together to make a crunchy slaw.
3. Whisk the mayonnaise, ketchup and hot pepper sauce together in a small bowl to make the shawarma sauce and set aside.
4. Heat the oil in a wide frying pan over high heat and cook the marinated beef in a single layer, stirring, for 6 to 8 minutes until browned, cooked through and reaching at least 71 C (160 F), letting any liquid evaporate so the meat fries.
5. Warm each tortilla in a dry pan for a few seconds on each side until soft and pliable.
6. Lay a warmed tortilla flat, spread on some sauce, pile a line of beef and slaw down the centre and add a little extra sauce on top.
7. Roll the tortilla up tightly into a cylinder, then toast the wrapped shawarma in a hot dry pan or sandwich press for 1 to 2 minutes per side until crisp and golden, and serve immediately.

You'll use: Frying pan / skillet · Pan · Whisk