This archive report was first published on 4 October 2019.
On a lazy Sunday, craving something delicious and easy to make, consider whipping up a homemade shawarma. This popular street-food, originating from the Middle East, has gained a cult following in Kenya.
While a homemade shawarma may not be as authentic as the one sold in restaurants, sometimes authenticity doesn't matter when the craving strikes. To make a shawarma, you'll need chicken, flat bread, creamy gravy, and sliced fresh veggies.
According to George Musian, a chef at Barka restaurant in Mombasa, a handful of spices makes an incredible chicken shawarma. He starts by marinating the boneless chicken with vinegar and spices like black pepper and finely-chopped dill.
George impales the chicken on a spit, roasts it, cuts it piece by piece, and serves 40 kgs of chicken for five hours. The dish is also served with freshly-made egg mayonnaise, which he says is crucial to the sauce's importance.
However, another chef, Said Hassan, suggests making a simple shawarma using oven-baked chicken. While it may not be as flavorful as the one cooked on a revolving spit, it's still wonderful, he says.
For oven-baked chicken, you'll need boneless, skinless chicken breasts or thighs, seasoned with cumin, coriander, turmeric, paprika, and cayenne. Simply coat the chicken well, add onions, lemon, and oil, and refrigerate for some hours or not. When ready, bake the chicken for around 30 minutes and serve.
Shawarma is best served in pita bread pockets or wraps with veggies and sauces. A homemade bread is easy to make with just flour, water, salt, and sometimes yeast to make it rise. You can use any salad and veggies you have, and lettuce and red vegetables work well.
