I first tasted shawarma on a trip to Berlin. I remember being struck by how something could taste so delicious and heavenly that I would completely blow away my diet regiment for especially after working so hard to get in shape. But, I cared less. I spent the following week eating shawarma for lunch or dinner, unfailingly – No regrets. It is that good!
On a recent trip to my hometown Yaoundé (Cameroon,) Africa. I quickly discovered that Sharwarma had become an African thing – beloved especially in countries like Nigeria – Shawarma stands are cropping up everywhere and was delighted to give it a try again after more than ten years since my last bite. It was good, however, nothing compares to your first experience.
This is my take on Sharwarma with an African twist. Traditionally Scharwama is made with a combination of stacked protein Beef (lamb, cow and poultry-turkey, chicken flavored with tons of exotic spices. It is cooked on a vertical spit for hours until is tender and ready to be served. It is thinly sliced and placed on warm unleavened bread with tahini or garlic sauce sometimes topped with lettuce and/or vegetables. Wow, just describing this dish makes me hungry Here , I used chicken . You can use chicken or beef or feel free to use both.
I added a little bit of thyme, a touch of cayenne pepper(omit if not a fan of spicy food . For the flat bread I used this East African Chaptati Recipe featured here. Replace with pita or any unleavened bread. Enjoy!
