Combine the chicken, ginger-garlic paste, yoghurt, vinegar, black pepper powder, salt, and 2 tsp HOC Peri Peri sauce in a bowl. Keep aside for half an hour.
Heat oil in a pan and cook the marinated chicken on a medium flame. Once done, keep aside.
Mix the tomato ketchup, cream cheese, yoghurt, mayonnaise, and 1 tsp HOC Peri Peri sauce together. Keep this sauce aside.
Combine the corn, cabbage, cucumber, tomato, olive oil, and lemon juice together to make the salad for the shawarma.
On a non-stick pan, toast the shawarma bread. Fill it in with the cooked chicken, the prepared sauce and top it off with the shawarma salad
Your Peri Peri Chicken Shawarma is now ready to be served with your favourite dip.