Home Made Sausage And Chicken Shawarma has its origin in the Middle Eastern part of the world and is a Street Food that is very flavorful and mouthwatering. This is a quick meal idea for those that are picky eaters as it is easy to chew and crunchy.

Home Made Sausage And Chicken Shawarma is made with thinly sliced meat that is marinated and stacked vertically and slowly roasted. The sausages are diced into cubes of bite sizes grilled or fried as desired.

Must You Marinate The Chicken

Yes, you must marinate the chicken for at list 30 minutes to ensure the chicken is spicy, tender and juicy. The marinade will infuse the spices and herbs into the chicken making it very flavorful.

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Ingredients For Making Sausage Shawarma

• 250 g chicken breasts
• 4 sausages
• 4 flat bread wraps (store bought or home made)
• 1 large onion
• 1 large carrot
• 1/4 head of lettuce
• 1 tbs. cooking oil
• 1 tsp. cumin powder
• 1 tsp. paprika powder
• 1 tsp. turmeric powder
• 1 tsp. garlic powder
• 1 tsp. coriander powder
• 1 tbsp. butter
• 1/4 tsp. cayenne pepper powder
• 1/4 tsp. white pepper powder
• 1/2 cup mayonnaise
• salt to taste
• 2 tbs. tomato ketchup
• 1 tbsp. yellow mustard paste

How To Prepare Sausage and Chicken Shawarma

1. Clean the chicken and cut into small cubes, add salt, paprika powder, turmeric powder, cumin powder, garlic powder, cayenne and coriander powder. Coat the chicken pieces and marinate for at list 30 minutes.
2. Meanwhile, grate the carrots and shred the lettuce and put aside.
3. Mix the mayonnaise, ketchup and yellow mustard together and refrigerate as you prepare the other ingredients.
4. In a cooking pan, add some cooking oil on medium heat and add the chicken pieces. Cook for about 10 minutes or until they are cooked through.
5. In a different sauce pan, add some oil and cook the sausages until cooked through, put them aside.
6. Shred the chicken pieces into small pieces, add into a mixing bowl, add the grated carrots, lettuce then pour in the salad dressing.
7. Mix together until well combined.
8. Take the flat bread and place it on a flat plate, add the chicken mix at the first quarter of the flat bread.
9. Put a sausage next to the salad and fold the flat bread, sides first and then roll it over to a folded wrap.
10. Repeat the process for the rest of the mixture. Any remaining ingredients can be stored in the refrigerator for later use.
11. Put a griddle on medium heat and add some butter, put the flat bread wraps on the hot griddle turning them around to brown all the sides.
12. Serve them as desired.