But while the spicy wrap filled with meat, sausage, vegetables and creamy sauce continues to attract consumers, health experts are warning that frequent consumption could come with serious health risks.
Experts cited concerns ranging from food poisoning and diarrhoea to hypertension, diabetes, kidney disease, obesity and certain cancers, particularly when shawarma contains large amounts of salt, sugar, seasoning and processed meat. Poor hygiene during preparation and storage may also increase the risk of foodborne infections.
Why Nigerians Are Eating More Shawarma
For many young Nigerians, shawarma has moved beyond being an occasional snack and has become part of their regular eating habits.
A 21-year-old Mass Communication graduate, Stella Ginakachukwu, said she eats shawarma about three times a week because it is convenient and quickly satisfies her hunger.
She sometimes buys from roadside vendors because they are cheaper, while on other occasions she orders from established restaurants.
“It is the fastest way to fill my stomach,” she explained.
However, she once experienced severe vomiting and diarrhoea after eating a shawarma whose creamy sauce tasted unusual.
She said some vendors may add large quantities of seasonings and other ingredients in an attempt to make their products more attractive to customers.
When Shawarma Causes More Than Hunger Satisfaction
For some consumers, an unpleasant experience has completely changed their attitude towards the meal.
Sarah Abiodun, a resident of Ikeja, said she initially resisted eating shawarma after friends invited her to try it.
Although she was uncomfortable with the environment where it was sold, she eventually joined her friends.
The bread tasted bland, while the creamy sauce tasted sour. She initially assumed the taste was normal because it was her first time eating shawarma.
Later that night, however, she developed severe stomach pain and diarrhoea.
She eventually became weak and was admitted to hospital for treatment.
One of her friends who also ate the shawarma reportedly experienced diarrhoea.
“That one experience has already quenched the desire for shawarma in me because I don’t know which one is good or well prepared,” she said.
Roadside Shawarma and Hygiene Concerns
A visit to several roadside shawarma stalls along the Lagos-Ibadan Expressway revealed concerns about food handling and hygiene.
At one location, food preparation was taking place close to a busy road where dust, discarded packaging and other waste were present.
The investigation observed meat being prepared, vegetables being sliced and sauces being added to shawarma.
However, some of the vegetables were kept in uncovered plastic bags, exposing them to the surrounding environment.
At another stall in Ibafo, chicken and sauce were reportedly left uncovered while flies perched on the exposed food.
The vendor was also observed handling money and returning change while using the same hand for other food-related activities.
The creamy sauce was not properly stored, while bread was loosely kept on a table.
The Problem With Mayonnaise and Creamy Sauces
Creamy sauces are an important part of many shawarma recipes, but their storage and handling can create food-safety concerns.
During the investigation, opened mayonnaise was reportedly seen being kept without proper refrigeration.
Mayonnaise, ketchup and pepper were also mixed and transferred into another container.
Poor storage of sauces, particularly in Nigeria’s warm environment, may increase the risk of bacterial contamination.
Experts therefore advise consumers to pay attention not only to the appearance of the shawarma but also to the cleanliness of the environment where it is prepared.
Shawarma Has Been Linked to Foodborne Illnesses
Several consumers interviewed for the report described experiencing stomach problems after eating shawarma.
Christopher Igwe, a resident of Ascon, Ogun State, said he noticed that the sausage in his shawarma tasted bad.
His condition later became severe, forcing him to seek hospital treatment.
Another consumer, Tunde Ajayi, said he experienced stomach discomfort after eating shawarma shortly before an examination in 2023 and was eventually hospitalised.
Khadijat Ogunsanwo also reported experiencing an itchy throat and diarrhoea after eating the meal.
These individual experiences do not mean that every shawarma is unsafe, but they highlight the importance of proper food preparation, storage and hygiene.
Nigeria Already Faces a Major Food-Safety Challenge
The concerns surrounding shawarma form part of a broader food-safety problem in Nigeria.
According to figures cited in the report, the Federal Government disclosed in June 2026 that unsafe food causes nearly 50 million illnesses and more than 53,000 deaths annually in Nigeria.
Globally, the World Health Organisation estimates that about 600 million people become ill each year after consuming contaminated food, while approximately 420,000 die.
Unsafe food can cause more than 200 diseases, ranging from diarrhoeal illnesses to certain cancers.
Study Finds Bacterial Contamination in Some Shawarma Samples
Research has also raised concerns about bacterial contamination in ready-to-eat shawarma sold in Lagos.
A peer-reviewed study cited in the report examined 35 shawarma samples obtained from vendors in Agege, Iyana-Ipaja and Ikorodu.
The study found a mean total bacterial count of 7.51 million colony-forming units per gram in the shawarma samples.
Bacteria identified across the ready-to-eat food samples included Klebsiella, Proteus and Bacillus.
The findings underline the importance of proper hygiene throughout food preparation, handling and storage.
What NAFDAC Food Safety Regulations Require
The NAFDAC Food Hygiene Regulations 2025 apply to businesses involved in preparing, handling, storing and selling food.
The regulations require food businesses to operate under sanitary conditions and prevent food from becoming contaminated.
They also provide for adequate potable water and hand-washing facilities, including running water and soap.
Raw materials are expected to be handled, stored and transported under conditions that prevent deterioration, while foods capable of supporting harmful microorganisms should be kept at appropriate temperatures.
Can Frequent Shawarma Consumption Affect the Kidneys?
Beyond food poisoning, experts have raised concerns about the possible effects of frequent consumption of shawarma because of its salt, sugar, seasoning and processed-meat content.
Excessive salt intake can raise blood pressure and increase the workload placed on the kidneys.
High consumption of sugar can also increase blood glucose levels and contribute to the risk of diabetes, which is among the conditions associated with chronic kidney disease.
The report cited the Nephrology Association of Nigeria as saying that more than 20 million Nigerians are living with chronic kidney disease, with hypertension and diabetes identified as leading causes.
Health Expert Raises Cancer Concerns
Diagnostic Radiologist and Director of the University of Nigeria Centre of Excellence for Clinical Trials, Emeritus Professor Ifeoma Okoye, warned that the major concern is not necessarily eating shawarma occasionally but consuming it frequently, particularly when it contains processed meat.
She noted that the International Agency for Research on Cancer classifies processed meat as a Group 1 carcinogen, with strong evidence linking it to colorectal cancer.
According to Okoye, frequent consumption of shawarma containing processed meat, especially alongside charred meat and repeatedly heated cooking oil, could contribute to health risks over time.
She also noted that some typical street shawarma may contain high levels of salt, calories and fat while providing relatively little fibre.
What Consumers Can Do
Health experts advise consumers who eat shawarma to be more careful about where they purchase it.
Consumers should pay attention to:
The cleanliness of the food preparation area.
Whether meat and vegetables are properly covered.
How mayonnaise and other sauces are stored.
Whether vendors handle money and food without proper hand hygiene.
Whether meat appears properly cooked.
The freshness and condition of ingredients.
How frequently they consume processed-meat-filled shawarma.
Professor Okoye advised young people to treat shawarma as an occasional meal rather than a staple.
She also recommended reducing sausage and mayonnaise, increasing vegetables and choosing freshly grilled chicken where possible.
Shawarma Is Convenient, But Moderation Matters
Shawarma remains a popular and convenient meal, particularly among young Nigerians.
The concern raised by health experts is not that everyone who eats shawarma will develop an illness. Rather, frequent consumption of poorly prepared shawarma, combined with poor hygiene and excessive intake of salt, sugar, fat and processed meat, may increase health risks.
Consumers should therefore pay attention to both what is inside the shawarma and how it is prepared.
A clean preparation environment, properly stored ingredients and moderate consumption can help reduce some of the risks associated with the popular fast-food meal.
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