Nigerian Beef Shawarma
A crowd-pleasing beef built around beef sirloin, nigerian curry powder and large tortilla wraps — roughly 75 minutes start to finish, and rated medium to make. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (7)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Gluten Egg
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- 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.
- Finely shred the cabbage, grate the carrots and thinly slice the second onion, then toss them together to make a crunchy slaw.
- Whisk the mayonnaise, ketchup and hot pepper sauce together in a small bowl to make the shawarma sauce and set aside.
- 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.
- Warm each tortilla in a dry pan for a few seconds on each side until soft and pliable.
- 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.
- 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
Tips & common questions
How long does Nigerian Beef Shawarma take to make?
About 75 minutes from start to finish — an estimate based on the 7 steps and 15 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Nigerian Beef Shawarma is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Beef shawarma.jpg by MOIBARDE, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.