Cooking shawarma recipe. Step by step recipe with photo

3 recipes

It is unlikely that a person will be found who has not tried or at least heard of shawarma. The fact is that this dish, simple, but remarkable in its nourishment and its taste, is widespread throughout the world. The generally accepted homeland of shawarma is the Middle East, but in Germany, Mexico, Africa, you can find an analogue of shawarma. Of course, in different countries this dish is called differently, but the essence of shawarma always remains the same - it is a thin flat cake (lavash or pita) in which chopped vegetables and meat are wrapped. Various sauces are also relied on shawarma, which can be either placed inside the cake, or served separately. Shawarma is a great alternative to a sandwich, so it has become the No. 1 dish for outdoor enthusiasts, tourists and business travelers. Preparing it is elementary, and I suggest you make sure of it.

Classic shawarma

Ingredients:

• Tortillas dough:
• 2 cups wheat flour
• 1 tbsp vegetable oil
• Filling:
• 2 chicken legs
• 2 carrots
• 1 onion
• 2 tomatoes
• 1 large cucumber
• 1/6 head of white cabbage
• For sauces:
• mayonnaise
• garlic
• ketchup
• adjika

How to make a flatbread (lavash) for shawarma

• The overwhelming majority of people who will start reading my recipe, upon reaching this point, will exclaim: “I don’t understand why to fool myself and cook lavash, is it sold in all stores ?!”. That's right, I also think that it is faster and more practical to use purchased Armenian lavash, especially since it is much larger than what we can cook at home, and, therefore, it is more convenient to wrap the filling in it. But I will tell you a terrible secret: this world is still full of places where people have never heard of supermarkets and Armenian lavash, but they also want to know the taste of shawarma, and in this I simply have to help them.
• We start preparing pita bread by pouring the flour into a small bowl. Then add water little by little (about 2/3 cup) and mix the flour at the same time. Add a spoonful of sunflower oil. You can add a pinch of salt if desired.

• When we have a homogeneous mass, we lay out our workpiece on a floured table and continue to knead it for at least another 5-7 minutes. All oriental bakers do this, because only from carefully kneaded dough thin cakes are obtained.
• Wrap the kneaded dough in plastic wrap or food plastic bag and leave for 15-20 minutes so that the gluten softens and swells in it. After that, the dough will become even more pliable and pliable.

• As you can see, the lavash dough is very, very simple. Roll out a thick sausage from the finished dough, divide it into 6 parts.

• Sprinkle flour on the table, put a cut piece of dough on it and roll it into a thin cake. The thickness of the cake should not exceed 3 millimeters, and the diameter should correspond to the bottom of the pan on which you will bake it.

• It is convenient to stack raw tortillas in a pile. So that they do not, God forbid, stick together, you should sprinkle them abundantly with flour or lay them with parchment.
• We put the pan on the fire, heat it up well. For baking cakes, it is better to use a thick cast-iron frying pan, since it warms up evenly over the entire area, and the cake is baked without burning anywhere.
• Shawarma flatbread is prepared without any oil or fat. So we put it directly on the heated metal and bake for half a minute on one side, then turn it over and bake the same half minute on the other. We remove one cake from the pan and immediately send the second in its place.

• Care should be taken to ensure that the cake does not dry out in the pan, otherwise it will become brittle, and it will be impossible to wrap the filling in it.
• We put the finished cakes in a pile and cover with a towel so that they do not dry out and remain warm.

How to make shawarma filling

• For the filling, the first step is to prepare the meat. We will use chicken, although theoretically the shawarma recipe allows for mutton, beef, turkey, and even pork (in non-Muslim countries).
• Chicken legs are best used. They are much juicier than the brisket, which means that the shawarma will turn out to be tastier.
• Since it is not possible to use a skewer at home, we will cook meat in a frying pan. We remove the skin, cut out the bones and veins from the legs, spread the meat. Fry the chicken in a little vegetable oil until tender.

• Just a few seconds before the heat is turned off, salt and sprinkle the chicken with spices (I personally use the usual set of chicken spices). Previously, this should never be done, since the spices will simply burn out in the pan.
• While the chicken cools down, we start making the vegetable part of the filling. To do this, I wash the cucumber and tomatoes, peel the onion and carrots. For shawarma, it is best to use blue onions, they are more fragrant and less bitter. Of course, it would not be bad to get a sweet Crimean onion, but only it is not always possible to find it on the market.
• When vegetables are washed and peeled, they should be chopped. Tomatoes are cut into thin slices, onions - in half rings, carrots and cucumbers - in thin strips. Yes, we have completely forgotten about cabbage! Cabbage is finely chopped, as for frying or salting. Here's another little secret: to make the sliced ​​cabbage more juicy, sprinkle it with salt and lightly crush it with your hands.

• Sauces are also very important for real shawarma. The most common sauces in our country are mayonnaise and ketchup. Of course, they can be used directly, without any improvements there, but to make our shawarma more tasty, I suggest adding finely chopped garlic to mayonnaise, and mixing ketchup in a 1: 1 ratio with homemade adjika.

• The last preparatory stage is cutting chicken that has already cooled down by this time. I suggest cutting it into thin strips. You have probably already noticed that all the components of the filling are sliced ​​as much as possible. This is done so that they do not fall out of the shawarma while we eat it with appetite.


How to make shawarma

• The shawarma assembly begins with the fact that we apply a thin layer of mayonnaise with garlic to the central part of the cake. A little mixture of ketchup and adjika is spread over it.

• Next, lay a layer of onions, tomatoes, cucumbers, carrots and cabbage. The order of these layers does not matter at all, but there is one exception - traditionally the last layer in shawarma is meat.

• After all the layers are laid, we turn the cake into a tight roll. It turns out here such a very beautiful and delicious homemade shawarma.

• If you used a large and thin lavash for shawarma, then the filling is swaddling tightly in it: both ends are tucked in, and the lavash itself wraps the filling in two layers. So you can safely take such a shawarma with you on the road.
• If you cooked a cake at home, then naturally it turned out to be small, and therefore at the first opportunity it will strive to turn around. To avoid this, here are a few tricks. Firstly, each roll can be wrapped up to half in a separate paper napkin. It will even turn out beautifully, and besides, your hands will remain clean. Secondly, you can knit the rolls with green onion feathers, as I did in cucumber rolls. And, thirdly, you can stab the shawarma with a wooden skewer. Only in this case, do not forget to warn your household and guests about this not entirely edible detail.
• Yes, I almost forgot, pour the remaining mayonnaise with garlic and ketchup with adjika into sauce bowls and serve as well. Suddenly someone will have a desire to dip the shawarma in the sauce. By the way, cooled shawarma can be heated without any problems in a dry frying pan. That's the whole shawarma recipe, bon appetit to you and your guests!

Shawarma with chicken and pepper

Here is another recipe for shawarma filling. Unlike the first recipe, vegetables are fried here, so the shawarma turns out to be more satisfying and spicy. This filling goes especially well in the cool season, when you want something hot, and more satisfying.



Ingredients:

• 2 chicken breasts or 2 chicken legs
• 3 pcs. salad pepper
• 2 pcs. Luke
• 1 glass of tomato juice
• 2-3 cloves of garlic
• salt to taste
• hot pepper seasoning
• ground black pepper
• vegetable oil

1. Cut the onion into rings, cut the lettuce into strips. I had a multi-colored pepper, so I took one red, one yellow, and one green pepper. The shawarma turned out to be very tasty and beautiful. We cut the pepper not very thinly.

2. In a small amount of vegetable oil, first simmer the onion, then add the salad pepper. Simmer for 6-7 minutes over medium heat.

3. Add a glass of tomato juice or a glass of tomato sauce.

4. Stew vegetables in tomato sauce. When the pepper is tender, add the fried chicken. The pepper should be soft, but not fall apart. By the way, canned peppers can also be used for this filling, in which case the heat treatment of the peppers is minimized.

5. Add chopped garlic, salt and pepper to taste. It is important to make the filling salty and spicy enough. Only without fanaticism))).

6. Simmer for another minute and remove from heat. When the filling has cooled down a little, roll up the shawarma.
7. Put a few tablespoons of the filling in the center of the cake. We fold the bottom edge.

8. We wrap one side and then the other to make an envelope. To prevent the shawarma from opening, you can stab it with a wooden skewer.

9. We wrap the rest of the cakes in the same way. Since the filling is hot, you can eat this shawarma right away.

Lenten shawarma

And this is a shawarma recipe for those who are fasting and cannot eat meat. Vegetable filling with beans. It turns out satisfying and tasty!

Ingredients:

• 3 pcs. fresh or canned salad peppers
• 2 pcs. Luke
• 1 glass of tomato juice
• 1 cup boiled beans
• 2-3 cloves of garlic
• salt to taste
• red hot pepper (seasoning)
• ground black pepper
• vegetable oil (optional)

1. We cook the tortillas as usual, without eggs, even without vegetable oil. Add seeds to the dough if desired.
2. We make the filling almost as in the previous recipe: simmer the onions, add the salad peppers and tomato juice. When the pepper is soft, add a glass of boiled beans. Salt the filling and season with spices to make the filling spicy. Simmer everything together for 5 minutes and remove from heat.
3. We roll up the shawarma and enjoy a delicious and healthy dish! It turns out a full-fledged dish, it contains not only vegetables and carbohydrates, but also vegetable protein, which beans are rich in.

Shawarma is one of the most popular Middle Eastern dishes, which is popular almost everywhere. Chopped juicy meat, pre-grilled and wrapped in soft lavash with vegetable salad and sauce, is a real delicacy of Arabian cuisine. Since shawarma is fast food, many people are afraid to buy it on the street or in eateries. However, such precautions will not hurt. However, if you find yourself in an Arab restaurant, be sure to order a real shawarma made from lamb, beef, veal, chicken or turkey - you will not regret it! And even better - homemade shawarma, the recipe with a photo of which looks so appetizing that you can eat it every day. Let's try to make this dish, delight loved ones with homemade fast food and plunge into oriental cuisine, where there are so many spices and aromatic herbs ...

Shawarma: origin story

They say that the very first version was invented by the steppe nomads, who wrapped saiga meat fried on a fire in a cake. And in Europe, this appetizer appeared in the 70s of the last century, when the Turkish chef Kadir Nurman decided to introduce the inhabitants of Berlin to oriental cuisine and began to wrap fried meat in lavash, successfully selling this unusual sandwich to the ever-rushing townspeople. Thus, the Turkish kebab (the so-called shawarma in Turkey) was liked by the inhabitants of Berlin, and by the end of the 20th century, vertical skewers with rotating meat could be seen in the capitals of many European states. Oriental chefs mixed meat with raw vegetables and sauce, then wrapped it in flat cakes. Shawarma became popular among Europeans, because this dish was quickly prepared, it was hearty and tasty.

How to cook meat for shawarma

In oriental cuisine, any meat is used for this appetizer, except pork, but in non-Muslim countries, shawarma is prepared from any moderately fatty meat, including pork. The meat is strung on vertical skewers that rotate on their axis - they are called a vertical grill. As soon as it is ready, the meat is cut with a sharp knife in very thin pieces, then they are additionally chopped.

The meat fillet is cut into pieces, slightly beaten, immersed in the marinade and placed in the refrigerator for 2 hours, or better for 5–8 hours, depending on the hardness of the meat. The marinade can also be made with kefir, pomegranate juice, soy sauce, apple cider vinegar, or wine - add more spices as you like.

After the marinade, the meat is lightly dried with a towel, cut into thin strips and fried on the grill, in the oven or in a cast iron skillet with a ribbed bottom, without adding oil and with constant stirring. The meat turns out to be rosy and with a crispy crust, but inside it remains juicy and soft if not overdried during frying. Interestingly, many people use sausages and wieners instead of meat, and some cooks fry the meat with onions and stew it in broth with a small amount of vinegar.

The ideal shawarma cake is a thin pita bread or half an Arabian pita bread. The most important thing is that the cake is fresh and soft, otherwise the dish will not turn out very tasty, besides, dried pita or pita crumbles when rolled up, and cracks appear on them. You can roll shawarma only with very fresh lavash.

Vegetable filling can be different - thinly chopped white or Chinese cabbage with mayonnaise or ketchup, cabbage with Korean carrots, lettuce, onions, fresh or pickled cucumbers or tomatoes, eggplants and zucchini. Cucumbers are usually cut into cubes or cubes, and onions are usually cut into half rings or small cubes. Do not spare greens - green onions, dill, cilantro, parsley and basil, because the more herbs, the tastier the shawarma. The filling with fresh or pickled mushrooms, bell peppers, hard or soft cheese is very pleasant, although many fans of Arabic cuisine do not recognize any other ingredients besides meat and spices. Well, tastes differ!

Making shawarma sauce

The sauce not only saturates the shawarma with new flavors, but also makes it more juicy. As a base for the sauce, you can take sour cream, mayonnaise, cream, milk, fermented baked milk, kefir, yogurt, vegetable oil, tomato sauce and ketchup. The base is usually supplemented with other foods such as spices, cheese, vegetables, nuts, seeds, eggs, and herbs.

The easiest sauces that don't need to be cooked are mayonnaise and ketchup, but if you want to make a really tasty shawarma, only use your own sauces. The difference is immediately felt! The most popular sauces are white garlic and spicy tomato. Garlic sauce is made from medium-thick sour cream mixed with chopped garlic, chopped green onions and grated pickled cucumber.

For tomato sauce, mix tomato puree, tomato paste, spicy adjika, cilantro, olive oil and lemon juice, after which the mass is thoroughly chopped in a blender. Other sauces are also very tasty - cheese, creamy, mushroom, cucumber and mustard. However, oriental chefs claim that real shawarma sauce is made from sour cream, kefir and homemade mayonnaise, taken in equal proportions - a few chopped cloves of garlic, salt, black and red pepper, coriander, curry, cilantro, parsley and dill are added to the mass. ... When the sauce has stood for an hour, you can use it.

How to roll pita bread correctly

After the ingredients are ready, the pita bread is laid out on the table, lightly sprinkled with water mixed with lemon juice. Next, the surface of the cake is smeared with white sauce, while, of course, you need to step back a little from the edges, then vegetable salad and meat are laid out on the pita bread, and the filling is poured on top with red sauce. This is how shawarma is made in a cafe, but you can use any sauces according to your tastes and preferences.

The vegetables are covered with the edges of the flat cake in the form of an envelope and rolled into a roll - this is necessary so that the filling does not fall out of the shawarma, and it is more comfortable and tasty to taste it in this form. The pita is usually hollow on the inside, so you need to make a cut in the side and fill the pocket with filling and sauce. If you fry the finished shawarma in a pan without oil before serving, it will turn out tastier and more appetizing.

According to one oriental chef, one of the secrets of delicious shawarma is the use of several types of meat, such as chicken, pork and lamb, which must be seasoned in a mixture of Arabian spices before frying.

If the meat is dry, sprinkle it with orange juice during cooking, or add a little oil or fat tail fat to the pan during frying. The meat will acquire tenderness and piquant aroma.

For the sauce, grind the herbs along with the garlic and spices, and then mix these ingredients with the base. The sauce will turn out to be more tasty and aromatic. If you want to liven up the pale color of the sauce, add bright paprika, curry, or herbs to it. It will turn out to be a very beautiful and festive dressing!

Never heat shawarma in the microwave, as the lavash in it becomes sour and loses its texture. Finished shawarma can be additionally greased with sauce on top for juiciness and piquancy.

Homemade shawarma with chicken

A very simple recipe, and the result will delight you! Cut 600 g chicken fillet into strips and fry it in a little vegetable oil, salt and sprinkle with chicken spices. Chop half a head of Chinese cabbage, tear half a head of iceberg lettuce with your hands, dice 2 tomatoes, 2 cucumbers, 1 bell pepper and 1 stalk of celery, mix vegetables with meat.

Make a sauce with 200 g sour cream, 2 tbsp. l. mayonnaise, a bunch of dill, parsley and green onions, also squeeze a couple of cloves of garlic into it. Now combine the sauce with meat and vegetables, mix well. Put the filling on the pita bread, first roll it up with an envelope, and then roll it up. You can heat it in a frying pan or eat it like that - bon appetit!

Vegetarian shawarma with spinach

Vegetarians can also enjoy shawarma - with vegetables and cheese, it is even easier to prepare. Finely chop a bunch of any greens (dill, cilantro or parsley) and a bunch of basil. Mix about 400 g of defrosted spinach with 1 clove of minced garlic and microwave for 10 minutes, then break the egg into hot spinach and stir until it curls and hardens.

Brush 2 sheets of pita bread with butter, drain the spinach and place on the flatbread. Crumble 100 g of any cheese on top - hard or soft type of dorblu, feta, Adyghe or mozzarella. Wrap the shawarma in a roll and lightly fry on both sides in a dry skillet to melt the cheese. This is a real delicacy!

Now you know how to cook shawarma at home. More precisely, the cooking technology, because there can be many options - it all depends on the meat, filling, spices and sauce. In this dish, you can show your imagination, how many housewives - so many shawarma recipes, and they are all successful!

One of the most common types of "fast" and satisfying food is shawarma (doner kebab). In almost every city you can find a grill stall selling this oriental dish. The appetizer is loved by all those who do not have time for long dinners. Homemade shawarma is a good way to please yourself and your friends with the extraordinary taste of oriental national cuisine. A hearty snack will become a table decoration at any party. The wide distribution of this dish gives gourmets the opportunity to prepare doner according to all sorts of recipes to their liking.

Features of cooking

There are no special secrets on how to make shawarma at home - all ingredients can be selected and combined depending on personal preferences. However, you should pay attention to some important aspects: the peculiarities of marinating meat, making sauce and choosing a good pita bread. The main condiments used in shawarma are cardamom, paprika, turmeric, curry and different types of peppers. Sometimes black coffee or cinnamon is added, but some people do not stop there and are looking for new sources of taste.

The main advantage of cooking doner at home is health safety. Unfortunately, not all fast food stalls comply with sanitary standards. Therefore, after eating shawarma in an unfamiliar place, various diseases of the stomach may occur, such as: poisoning, heartburn or gastritis. A home-made snack made from fresh and thoroughly washed ingredients will help you avoid any health problems, as well as reduce the amount of excess calories for the body.

How to marinate meat

The main filling of shawarma is meat. It can be anything: chicken, pork, lamb or turkey. Before cooking, it is advisable to marinate the meat so that it acquires a soft, pleasant taste. To do this, you need to grate it with your favorite spices, sprinkle with herbs, spread the chopped onion rings on top. Add vinegar if desired and cover with dry wine (white) for one hour. After marinating, the meat should be fried in a pan.

How to make filling sauce

Correctly mixed sauce is the secret of any shawarma. The main ingredients of this irreplaceable supplement are the following products: sour cream, homemade mayonnaise and kefir. In order to make a shawarma sauce at home, you must: mix the main ingredients in equal proportions, add grated garlic, curry, dried herbs (basil, parsley, dill), ground black pepper and coriander. After preparing the doner blank, it is necessary to leave it in the refrigerator for one hour until it thickens.

How to wrap it in pita bread

Before you wrap your shawarma, you need to choose the right pita bread. It should be tight, elastic and flexible. It is important to choose pita bread that is not dry, without cracks, so that it does not break and the filling does not fall out or the sauce does not leak out. Armenian thin lavash is often used, but doner can also be made in pita bread. Homemade shawarma is wrapped like this:

1. Unroll the pita bread on a hard, level surface.
2. Apply a specially prepared sauce.
3. With a small indent from the bottom, lay out the ingredients closer to either edge of the pita bread.
4. Start folding the pita bread on the side where the filling is.
5. Rotate a few times so that the ingredients are completely wrapped in the pita bread.
6. Tuck the bottom and top edges of the pita bread over the filling.
7. Roll to the end into a tight roll, closed on all sides.
8. Shawarma is ready to be heated in a pan or oven.

The best step-by-step homemade shawarma recipes

Absolutely anyone can cook shawarma at home - this dish does not require a lot of time. The ingredient composition of the doner depends on the wishes of the gourmet himself. However, for those who do not know what the shawarma is made of at home, there are many different step-by-step recipes. For each of them, a certain composition, amount of ingredients, seasonings are selected. Let's take a look at some of them.

With Chiken

If you use chicken breast for doner, you get diet shawarma. List of required ingredients for two servings:

• thin Armenian lavash - two sheets;
• chicken meat - 300-350 g;
• fresh cucumbers and tomatoes - 1 pc.;
• fresh white cabbage - 70-150 g;
• homemade garlic or cheese sauce;
• greens;
• salt pepper.

Cooking method:

1. Cut the cucumbers into thin strips and the tomatoes into small cubes.
2. Chop the cabbage and mix together, season with salt and pepper.
3. Chop greens and onions.
4. Cut the marinated chicken into slices one centimeter wide.
5. Fry them in a hot skillet.
6. Brush the pita bread with the sauce to taste.
7. Spread all the mixed ingredients on the pita bread close to one edge.
8. Roll into a tight roll, heat in a frying pan with a little oil.
9. Delicious classic shawarma is ready at home.

With pork

There are a lot of doner recipes, and they are interesting in their own way. In order to cook pork shawarma at home in the Russian way, you need to take:

• pita bread or pita;
• pork - 200 g;
• tomato - 1 pc.;
• Chinese cabbage - 40 g;
• potatoes - 150 g;
• dill - 1 branch;
• sauce or mayonnaise;
• salt pepper.

Cooking method:

1. Cut the meat into small pieces and the potatoes into wedges.
2. Fry potatoes and meat in a skillet until golden brown.
3. Cut the tomato, cabbage into strips.
4. Spread the meat, potatoes on pita bread.
5. Add a sprig of dill, tomatoes, and Chinese cabbage.
6. Pour the sauce of your choice.
7. Wrap the pita bread in a tight tube.
8. Heat in a frying pan or in a waffle iron press.

With turkey

One of the most delicious and healthy foods is turkey. As the main ingredient in shawarma, it goes well with vegetables. To make turkey doner for 4 servings, you need to take:

• minced turkey - 250 g;
• cabbage -100 g;
• Korean carrots - 30 g;
• pickled cucumbers - 1 pc .;
• tomatoes - 2 pcs.;
• ground pepper and salt - to taste;
• green salad - 2 leaves;
• garlic - 1 clove;
• red onion - 1 pc.;
• homemade mayonnaise - 60 g;
• Armenian lavash - 2 pcs.

Cooking method:

1. Mix homemade mayonnaise with garlic.
2. Fry the minced turkey over low heat with a little oil.
3. Cut the onion into rings, finely chop the cabbage.
4. Thinly cut the tomatoes into half rings and the cucumbers into slices.
5. Cut the pita bread in two.
6. Brush it with mayonnaise.
7. Place the minced meat on the pita bread, about two fingers back from the edge.
8. Put cabbage, onions, tomatoes, cucumbers on top.
9. Fold gently, folding the edges to the side to form a closed shawarma.
10. Heat in a skillet without oil until the pita is crispy.

How to cook with lamb and feta cheese

You can cook shawarma at home in Turkish style with lamb and feta cheese. The recipe assumes the presence of such ingredients:

• pita;
• sesame oil;
• tomato - 2 pcs.;
• lamb - 100 g;
• feta cheese - 70 g;
• vegetable oil - 150 ml;
• garlic - 2 cloves;
• salad mix - 30 g;
• matsoni;
• cucumber - 1 piece;
• cardamom;
• onion;
• egg - 2 pieces;
• curry;
• salt pepper.

Cooking method:

1. Cut the meat into cubes and combine with cardamom, salt, sesame oil.
2. Preheat a skillet with vegetable oil and brown the meat.
3. Cut the tomato, cucumber and feta cheese into cubes, chop the onions.
4. Combine all of the vegetable mixture in a large bowl.
5. Prepare the sauce: beat with a blender two eggs, a head of garlic, 100 ml of vegetable oil, 5 tbsp. l. matsoni. Add curry, pepper and cardamom.
6. Grease the pita bread with sauce and put all the components of the future shawarma on it.
7. Wrap the doner in a tight tube and heat in a pan until golden brown.

Video recipes for cooking shawarma at home

Shawarma is an easy-to-prepare Arabic dish that is perfect for any feast or party. It is the most popular type of street food. However, to save money and not risk your health, you can craft this snack yourself from your favorite ingredients. Use the helpful video recipes below to learn how to easily make delicious, authentic, nutritious, or even vegan shawarma at home.

Recipe from the chef

Shawarma in pita

Delicious homemade shawarma

Surely, many first learned about shawarma with the massive appearance of kiosks on the streets of our cities, in which this dish was immediately prepared and sold. Convenient, had a quick bite and, in addition, very tasty.

I also tried shawarma from a kiosk for the first time in the nineties, but in those days there were many jokes among the people about these kiosks and the preparation of shawarma, so the attitude towards it was twofold and sometimes preference was given to pies with potatoes.

In one of the magazines, I saw a recipe for making shawarma and decided to try making this fast food myself at home.

I did not regret the time spent, my expectations were justified, since then this dish, I will not say that it often, but periodically appears in my diet.

I tried to cook it with different meats, but the most popular was shawarma with chicken and lamb. The beef had to be cooked longer and turned out to be dryish, and the pork was probably a little fatty, but this is not for everybody and you can experiment. You can use turkey, duck meat. I will say right away that I have not tried this composition and I will share with you the recipes for cooking with lamb and chicken.

First, let's decide what is shawarma? Did you eat pancakes with meat? Distantly similar, only instead of pancake - Armenian lavash, and instead of minced meat, fried meat with fresh vegetables and sauce.

It is better to buy lavash ready-made and it is Armenian, it is thin, does not dry out quickly and fits perfectly.

If you do not have the opportunity to buy it, you can quickly cook it yourself - pour 300 g of wheat flour into a bowl, make a depression in the middle, pour in 75 - 80 grams of hot water salted with half a teaspoon of salt.

Stir the dough with a mixer and let stand for a while.

Roll out the dough into thin pancakes and fry on both sides in a hot frying pan for 15 - 20 seconds. It is better to fry pita bread in a non-stick pan so as not to use oil. From this test, you will get 6 pita bread.

Vegetables are best cut like this - tomatoes and cucumbers into small cubes, and cabbage, not into long strips.

Before frying, the meat should be marinated, this gives additional taste.

Homemade shawarma - lamb recipe

First, prepare a marinade for meat, for this we mix 2 - 3 tablespoons of vegetable oil with 4 - 5 tablespoons of soy sauce, add a little apple cider vinegar, and one tablespoon of seasoning "pepper mixture"

For the shawarma itself, you will need -

• Armenian (thin) lavash - 6 pcs.
• Lamb pulp - 600 g.
• Fresh cucumbers and tomatoes - 3 pcs.
• Cabbage 200 g.
• Sour cream, kefir and mayonnaise - 4 tbsp each. l.
• Garlic - 4 wedges
• Dill, parsley and seasonings to taste - ground pepper, coriander, salt.

Cut the lamb pulp into steaks, pickle, coat and pour over the sauce. Let it stand for at least 1 hour. Then fry it on the grill or in a skillet in oil.

When ready, cut it into small pieces.

Prepare vegetables in a cup, cut and mix with seasonings and salt.

To grease lavash, make a sauce by mixing kefir, mayonnaise, sour cream, squeeze garlic into it and add finely chopped greens.

Now comes the fun part. You need to roll up the pita bread.

Spread pita bread on the table, brush it with a thin layer of cooked sauce, close to one edge put a layer of chopped vegetables, a layer of meat, add a little sauce between the layers and roll it into a tube, bending the edges inward (like pancakes with meat).

Lay in a pan, lightly fry without oil.

Shawarma is ready - tasty and nutritious.

Delicious chicken shawarma

For this recipe, take:

• Armenian lavash - 4 pcs.
• Chicken (breast) - 300 g.
• Fresh tomatoes - 2 pcs.
• Fresh cucumbers - 1 pc.
• White cabbage - 200 g.
• Ketchup - 5 tbsp l.
• Mayonnaise - 5 tbsp l.
• Kefir - 5 tbsp. l.
• Garlic - 2 wedges
• Onion 1 head
• Vegetable oil, salt, spices - according to your taste preferences.

Let's start cooking.

We wash the chicken meat and cut it into small pieces.

We cut the onion, fry it in oil in a pan until transparent.

Add pieces of meat, pepper, salt and fry until tender for 7-10 minutes.

We make cabbage salad, for this we cut the cabbage into strips, mix with mayonnaise in a bowl.

Separately cut the tomatoes and cucumbers into thin slices.

We make two sauces - red, from spiced ketchup and white, from 4 tbsp. l. mayonnaise and kefir with the addition of crushed garlic.

Expand pita bread on the table, coat each half with your sauce (one red, the other white).

Put cabbage salad on the red half, next to pieces of fried meat with onions and put tomatoes and cucumbers on top.

Roll the edges of the pita bread inward and wrap it like a pancake.

Place in a frying pan and lightly fry without oil.

Bon Appetit!

Street food is delicious but tricky. It's hard not to be tempted by the juicy warm shawarma from the stall when it smells so delicious and you have absolutely no time for a full meal. And very few people at this moment come to the idea of ​​demanding a quality certificate for products or at least a sanitary book from the shawarista. In most cases, of course, everything ends well: the owner of the stall gets his legitimate profit, and the stomach of the buyer gets a well-deserved portion of food. But personally, I don't buy such dishes on the street. So, just in case. If you are of the same opinion, I will tell you how to prepare chicken shawarma at home. The recipe with a photo, step by step and in great detail, I have outlined below. 2 options for preparing a well-known snack and 3 types of sauces will leave no chance of hunger. After 7-10 minutes of active cooking, you will receive a couple of envelopes of homemade shawarma and complete confidence that they will not upset your stomach.

Options for Delicious Shawarma Sauce Dressings

When there is no time to cook, simply mix sour cream with garlic and herbs. It will turn out delicious too. And for gourmets, I recommend the following recipes.

1. "Like in a stall"... Required: 2 tbsp. l. sour cream, low-fat kefir and mayonnaise, half a pickled cucumber, a couple of sprigs of fresh dill and a chive. Dried spices: curry mixture, ground coriander, cumin, black pepper. Adjust the amount of salt to taste. Wash greens and chop finely. Grate cucumber and peeled garlic clove on a fine grater or chop with a knife. Grind dry seasonings into powder (if necessary). Mix sour cream, mayonnaise and kefir. Add the rest of the ingredients. Taste with salt. Let the mixture stand in the refrigerator for about half an hour.
2. "Tomato"... Take 1 tbsp. l. kefir (ayran) and thick sour cream, 2 tbsp. l. thick tomato juice or ketchup, 4 tbsp. l. homemade mayonnaise, 1-2 cloves of garlic, salt and ground pepper to taste. Press the garlic through a press. Pour kefir into a deep bowl. Add sour cream, mayonnaise and tomato. Add garlic gruel, pepper and a pinch of salt. Mix thoroughly. This makes a spicy pale pink sauce.
3. "Mustard"... Required: ready-made mustard - 1 tsp, mayonnaise - 5 tbsp. l., ketchup or tomato sauce - 2-3 tbsp. l., fresh herbs (parsley, dill) - 3-4 sprigs, fresh garlic - 2 prongs. Chop the garlic cloves in a convenient way. Mix with the rest of the ingredients. Season with salt to taste. Store in a closed container in the refrigerator.

Hearty shawarma with chicken and Korean carrots in lavash

The version, as close as possible to the traditional, fragrant box envelopes. Juicy fresh vegetables and a hearty, aromatic chicken. Delicious and simple. The filling can be supplemented with boiled eggs, fried or raw salad onions, bell peppers.

Ingredients for 2 pieces:

How to prepare an appetizing shawarma with chicken, vegetables and cheese (simple step-by-step recipe):

Traditionally, chicken roasted on a skewer is used for this street snack. It is quite problematic to reproduce an authentic cooking option at home. But at home, chicken meat can be cooked in other, no less tasty, ways. By the way, for the filling of shawarma, you can also use meat leftovers from dishes that have not been eaten the day before. The most dietary - cooking... To make the chicken juicy and tender, put it to boil in boiling water. For flavor, put vegetables and spices in a saucepan: onions, carrots, parsnips, allspice, bay leaf, etc. Cook after boiling the liquid for 30-40 minutes over low heat. Baking in the oven. Grease parts of the chicken carcass with vegetable oil, sprinkle with your favorite spices and table salt. Bake on a baking sheet for 35-45 minutes until tender. Frying... Cut the prepared chicken into pieces. Fry in vegetable oil in small portions until golden brown. Sprinkle with seasoning and salt at the end. Cool the finished bird. Remove the skin. Cut into strips if necessary.
Remove the top leaves from the cabbage fork. Cut the rest. Place in a colander and rinse well several times. Leave the water in the sink to drain. Then pat dry with paper towels. You can use white cabbage instead of Chinese cabbage. If the vegetable is "old", then it is necessary to chop as finely as possible. Also quite a worthy replacement is lettuce. For example lettuce.
Cut cucumbers and tomatoes into thin slices or cubes.
Squeeze the carrots well from the brine. Excess liquid will soak the pita bread, and the filler will fall out.
Grate the cheese on a coarse grater. The variety is at personal discretion. Instead of hard cheese, it is allowed to use suluguni, feta cheese or high-quality processed cheese.
For shawarma, it is advisable to use dense but elastic pita bread. It will not get wet from vegetable juice and will not break when the filling is wrapped. Too thin pita bread is best folded in half before folding into an envelope. If the leaf is large, cut it in half. Small - Use whole for one serving. Place a spoonful of sauce in the middle. Smear it, marking a rectangular place for the filling. Lay out the filling in layers in any order. But it is better to have juicy components in the middle. My products are arranged like this: chicken, cabbage, cheese, tomatoes, carrots, cucumbers.
Roll up in a neat oblong envelope. Fold up the top and bottom. Cover the filling with one of the side ends. Place the second free edge of the pita bread on top, with an overlap. Place the finished shawarma seam side down in a dry frying pan (grill or regular). Brown on both sides over medium heat.
Ready! I fried the appetizer in a sandwich maker, so it turned out flat. Although very tasty.

Juicy shawarma with smoked chicken and vegetables

Not quite a classic version, but very appetizing. The taste of smoked poultry goes well with Korean carrots and tomato spicy sauce. Try it!

List of essential foods (for 2 servings):

How to cook fragrant shawarma at home:

Remove the skin from the chicken. Cut the meat into thin strips or disassemble into fibers. You can take any part of the carcass - breast, chicken legs, or even wings. I had a smoked chicken roll.
Chop the cucumber into strips or grate for Korean salads (or the usual large). Trim the rind if desired. Squeeze the juice out of the sliced ​​cucumber lightly.
Now fresh vegetables. Cut the tomato into halves. Chop the cabbage. If it is tough, add a little salt to it and remember with your hands. Delicious shawarma is made with Korean carrots. But if it is not there, fresh will go. In this case, I recommend adding more garlic to the sauce. Coarsely grate the raw carrots. And pickled - squeeze to remove excess liquid.
Cut a large sheet of pita bread into 2 equal parts. Apply the sauce in the center. Lay out the filling ingredients - chicken, carrots, cucumber, cabbage and tomato slices. The sequence is not important.
Roll the pita bread into an envelope. Brown the shawarma in a skillet without using oil.
Serve warm. A nutritious snack is ready!