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Compound:

onions, salt, sweet red paprika, vegetable fat, garlic, sugar, marjoram, sunflower oil, black pepper, mustard, coriander, lactose, oregano, rosemary, milk protein, chili pepper extract. Sauce mixture: corn maltodextrin, garlic, sugar, salt, mustard, sunflower oil, parsley and celery, lovage, dry lemon juice.

Homemade shawarma is prepared quickly and easily, you just need to make the filling from vegetables and meat and wrap it in pita bread. So, to prepare shawarma at home, you need the following list of products.

Ingredients

• 1 chicken fillet,
• 1 pita bread,
• 1 sweet pepper,
• 1 tomato
• 1 young cabbage (or lettuce leaves),
• 100 g Korean carrots,
• greens (in this case parsley was used),
• spices for meat to taste (ground paprika, ground black pepper, dried marjoram, etc.),
• sunflower oil for frying

for the sauce

• 3 tbsp. spoons of mayonnaise,
• 1 tbsp. a spoonful of mustard,
• 1-2 cloves of garlic

  or ready-made Knorr “Home-Style Shawarma” seasoning.

Let's take a step-by-step look at how to cook shawarma. Wash the chicken fillet under running water. Cut it into small pieces and roll them in spices.

As a seasoning for the meat, we used a ready-made mixture for homemade shawarma, which included spices such as: salt, ground black pepper, sweet red paprika, dried ground garlic, ground mustard, marjoram, coriander, dried oregano, rosemary, extract chili pepper (a little bit). You can buy these spices separately and make a mix of them to your liking.

While the meat is roasting, chop the vegetables. Rinse the tomatoes and bell peppers under running water. Blanch the tomato and pepper (i.e. remove the skin from them).

To do this, you need to make a cross-shaped cut with a knife on the bottom of the tomato and dip the vegetable in boiling water for about 30-60 seconds. The top of the pepper should be cut off, the inside should be cleared of seeds, and then placed in boiling water for 2-3 minutes.

Place the hot vegetables in a colander and cool under running cold water. Lift the crust with a knife and remove it.
If the vegetables are young, their crusts are thin. You don’t have to blanch them, but go straight to slicing.

Remove the top leaves from the cabbage; we won’t need them. Rinse the greens well under water. Dry the cabbage and herbs with a paper towel and chop them finely.

The meat is ready. Place the cooled fillet pieces on a paper towel to absorb the remaining sunflower oil.

And let's prepare the shawarma sauce. To do this, mix 3 tablespoons of mayonnaise (or sour cream) with spices. In this case, we used ready-made garlic sauce spices (from the top section of Knorr Seasoning). Its composition included: salt, dried ground garlic, ground mustard, dried parsley, dried celery, dried lovage.

A “light version” of shawarma sauce is made like this: mix mayonnaise and mustard in the proportions that suit your taste, and add grated (or pressed) garlic to this mixture. Mix all this until smooth.

All components are ready, now let’s move on directly to assembling the shawarma. We'll show you in pictures how to wrap shawarma.

One shawarma took half a meter-long sheet of lavash, but you can make a smaller shawarma by using a smaller piece of lavash.

So, we take a piece of pita bread and figuratively divide it into two parts. Lubricate one part with a thin layer of sauce and place pieces of meat on it, which can first be chopped using a fork and knife. Then put some vegetables on top of the meat, the juice of which should be drained so that it does not get into the filling, otherwise the pita bread will quickly soften and fall apart.

Fold the pita bread with the outer edges inward, as shown in the photo below.

Roll the pita bread into a tube in one layer. Cut off the excess edge of the pita bread with a knife.

Good afternoon everyone! In the previous article you got acquainted with home-style shawarma, in this article I bring to your attention the most popular and delicious sauces that will make it even more tasty and aromatic.

Well, for those who don’t know what shawarma or shawarma is and how to cook it, I suggest you look at this article:

I would also like to immediately note that there are countless sauces for this dish; each chef has his own secrets and nuances that make it the most unique and irresistible. This article will present the most popular types.

Classic shawarma sauce at home, step-by-step recipe with photos

Do you want to make something delicious, quick and easy at home? Try this traditional, uncomplicated option that will remind you of the flavors they make at the tents. It is based on fermented baked milk + sour cream and mayonnaise. Suneli hops are used to add originality and uniqueness.

We will need:

• Ryazhenka – 50 ml
• Mayonnaise -50 ml
• Sour cream - 50 ml.
• Lemon - 1 tsp
• Salt - a pinch
• Sugar - 0.5 tsp.
• Khmeli-Suneli, curry - to taste
• Garlic - 2 cloves
• Paprika - to taste

Cooking method:

1. Take any bowl or any container, pour 50 ml of fermented baked milk into it, don’t be surprised, but this is exactly what is used, without kefir. Next is the same amount of mayonnaise. And of course, sour cream is also 50 ml, 15% is best.

2. Literally squeeze a couple of drops of lemon juice for aromatic taste.

3. Sugar and salt.

4. Then add suneli hops, there shouldn’t be a lot of it, but it must definitely be present.

Important! Be careful not to overdo it with spices; it’s better to add more to taste later.

6. Then pass the garlic through a garlic press. The aroma is truly breathtaking.

7. Mix everything. Turn on the “mixer effect” with your hands, quickly move everything carefully. 🙂 Well, that’s all, a very cool dressing is ready, which absolutely everyone will like without exception!

Important! To make it even more delicious, you need to let the sauce sit in the refrigerator overnight. And this version of the “St. Petersburg” sauce has an interesting name; unfortunately, I don’t know why it was called that.

It is the version made from fermented baked milk that many people like the most.

Another option that I would like to show you in this video, I really liked:

Real red shawarma sauce

The famous sauce, so to speak, which absolutely all chefs know. Try making one like this too. This option is really ideal, suitable for any type of shawarma.

We will need:

• Mayonnaise-120 g
• Kefir-100 g
• Sour cream-1.5 tbsp. l.
• Garlic - 2 cloves
• Curry-0.5 tsp.
• Khmeli-suneli-pinch
• Sweet paprika (ground) - a pinch

Cooking method:

1. First of all, prepare all the necessary seasonings.

3. That’s all, the yellowish sauce is ready, all that’s left is to make the shawarma!

Important! In order for all the spices and seasonings to disperse evenly, the sauce needs to sit for a while, at least a couple of hours.

You can use it on any type of meat, such as beef, pork or chicken. My family also loves it with potatoes. Wow, how delicious, just super! I tried applying this to barbecue, it was simply delicious.

Cheese sauce for shawarma, like at a kiosk

Cheese dressing is generally a cool thing that can be used in any dish; I like to dip toast with eggs, fried squid, and potatoes into it. And you?

I am sure that such a creamy-cheese taste will not leave anyone indifferent.

We will need:

• Cream 20% – 100 ml
• Cheese – 100 g
• Garlic – 2 cloves

Cooking method:

1. Grate the cheese and garlic on a grater.

2. Pour the cream into the pan and bring it to a boil, then sprinkle with cheese to melt it.

3. Sprinkle with garlic and you can pepper. Everything is ready, remove from heat.

Shawarma sauce without mayonnaise at home, as in stalls and tents

A good option for those who don’t like mayonnaise and prefer to replace it with kefir or sour cream. Everyone will love the sour cream version, because it is safe for our body, and the seasonings will add some zest, and the cucumber in the composition will give the aroma of summer. 🙂

We will need:

• sour cream - 125 ml
• fresh cucumber - 1 pc.
• garlic - 2 pcs.
• green onions - 2 peppers to taste
• cilantro - to taste
• vegetable oil - 1 tbsp. l
• zira - pinch
• salt

Cooking method:

1. Grate a fresh cucumber, the main thing is to use a fine grater. It would also be better to skip the garlic and squeeze it through a special garlic device.

2. Chop all the greens with a kitchen knife, this includes cilantro and green onions.

3. Now put all the resulting products into sour cream and mix thoroughly with a spoon. Add vegetable oil. Smile and stir again. All is ready! Let it sit in a cool place.

Shawarma sauce made from kefir and mayonnaise, sour cream and garlic

The most original and popular option, which is a little similar to the previous types, see this short video from the YouTube channel:

White garlic sauce for shawarma

The inhabitants of Russia gave it an interesting name, white, probably because it actually turns out exactly that color. There is nothing superfluous in it. You can even say that it turns out better than in the stalls, but again, it’s also not for everybody, everyone has different tastes, some like it, others don’t. What do you do and cook most?

This is the type that is prepared in famous restaurants and rich establishments in my city.

We will need:

• sour cream - 2 tbsp
• kefir - 2 tbsp
• garlic - 3 cloves
• mayonnaise - 2 tbsp
• dried herbs to taste
• salt pepper

Cooking method:

1. Garlic, in this version, is ground with a pestle in a mortar, along with salt, so it is believed that garlic gives off its taste better. Next, add pepper, dried herbs, mix everything and mash again with a pestle.

This homemade sauce can be used for fish, meat or liver, and even chicken.

Important! You can add more maggi if you like to experiment!

Shawarma sauce made from sour cream and mustard, recipe

For lovers of unusual sensations, and indeed all those who love such a green ingredient, I recommend preparing this variation. It is simple and absolutely easy, quick and tasty to prepare. It is made without garlic, note this is a rare type, so that this important ingredient is not added.

We will need:

Cooking method:

1. Add salt, ground red or black pepper, half a spoonful of mustard, preferably home-made, to the sour cream.

2. Stir, add chopped parsley. This is what happened, quickly and not very difficult, one might say it’s easy.

Shawarma sauce made from mayonnaise and ketchup

Well, this option is definitely for the laziest, take mayonnaise and ketchup in 1 to 1 proportions, mix with a spoon, and then use as intended. If desired, you can add garlic for a garlicky flavor.

Tomato paste shawarma sauce

Personally, I just adore this, probably because I’m a fan of tomatoes, I love making salads from them and drinking juice. Of course, this option is not as popular as all the other previous ones. It is usually done if the meat is dry, then it just softens it.

We will need:

• tomato juice - 0.5 tbsp.
• onions - 0.5 pcs.
• bell pepper - 0.5 pcs.
• fresh tomato - 1 pc.
• olive oil - 1 tbsp
• garlic - 2 cloves
• basil, cilantro to taste
• lemon juice - 0.5 tbsp
• black pepper - a pinch
• coriander - a pinch
• salt to taste

Cooking method:

1. Rinse all vegetables well under running water, remove all unnecessary parts, for example, bell pepper seeds, tomato and garlic skins. Peel the onions too.

2. Place all ingredients in a blender bowl and grind. Next, pour in tomato juice, squeeze out a few drops of lemon juice, add salt, seasonings and spices.

3. At the very end, add vegetable oil. Everything is ready, you can make this tomato or one might say vegetable look at home with your own hands!

Interesting! This species is called Turkish.

Shawarma sauce made from yogurt with herbs and garlic

Nowadays, of course, you can buy a ready-made version and season your favorite shawarma with it, but you will agree that this is not the same. I suggest a yoghurt version of the preparation. It can easily replace everyone’s favorite mayonnaise, but it will contain much fewer calories, will be low-calorie and nutritious. The color turns out to be a soft green, it looks very beautiful, doesn’t it?

We will need:

• natural yogurt, preferably without additives - 2-3 tbsp
• garlic - 1 clove
• parsley - a few leaves
• lemon juice - 0, tsp

Cooking method:

Squeeze the garlic through a special container with holes, a garlic press. Add it to the yogurt, chop the parsley finely and add it there. Add lemon juice and mix everything thoroughly. Cool and fast, everything is ready.

This is where I finish writing, until we meet again, don’t forget to write comments, share reviews and suggestions, or your experiences and opinions. Bye-bye, success and good luck in everything!

P.S. I read on the forum, it turns out there is also an unusual version of Arabic shawarma sauce, based on pickled cucumber. Who tried to do this, write your impressions. It is even considered dietary and low-calorie, due to the fact that it is without mayonnaise.

Many of my readers asked for sauce from Stalik Khankishiev, I wrote about it in a previous article, so read it there.

Shawarma sauce– this is the feature that makes oriental shawarma juicy and tasty.

The essence of shawarma, as shawarma is sometimes called, is that a finely chopped filling of meat and vegetables is placed on a sheet of pita bread, poured over with sauce and wrapped with the free part of the same sheet.

It is clear that with such requirements, shawarma can have hundreds of options - depending on the types of meat and chopped vegetables. But most of all, the shawarma sauce changes the taste of the dish. Every little detail is important in them - the base product, spices, herbs. At the same time, the famous mixture of ketchup plus mayonnaise is primitivism, turning shawarma into high-calorie fast food with a monotonous taste.

Try making shawarma healthy and low-calorie by preparing shawarma sauce at home. At the same time, its taste will only benefit, because it will contain only natural ingredients.

Homemade shawarma sauce. Secrets and features of cooking:

• the products that are used both for the shawarma itself and for its sauce must be impeccably fresh. This is the key to success.
• Chopped herbs and vegetables will help increase the thickness of the sauce without additional calories. The more there are, the thicker the sauce.
• introducing spices into a sauce can completely change its taste, for example, adding spiciness to pepper.
• The sauce should not be too thick or too thin. The consistency should be soft and homogeneous, without lumps.
• The richness of the taste will be maximum if the sauce is left alone for 20 minutes after cooking. Having fully revealed its taste (after steeping), the shawarma sauce will highlight the taste of the dish even more clearly.
• You need to add salt to the sauce at the end of cooking and only after you have tasted it and are sure that additional salt is really needed.
• spices, herbs and garlic will add even more flavor to the sauce if they are lightly crushed with a pestle before adding to it.
• The sauce will acquire a brighter color due to paprika, herbs or curry.
• The sauce is suitable not only for flavoring shawarma. It can be seasoned with meat dishes or salads, served with crackers or snacks, and if there is any leftover, it can be frozen and later (after defrosting) used as a marinade for meat before baking or frying.
• If the recipe contains mayonnaise, then try making it yourself. Shawarma with homemade mayonnaise sauce is simply delicious.
• excellent additions to the sauce are: curry, suneli hops, cumin, coriander, parsley (including dried), dill and onions, basil leaves, cilantro, cucumbers (fresh or pickled), as well as fried and ground seeds with butter sesame

Classic shawarma sauce

Prepare:

• 100 gr. unsweetened yoghurt or fermented baked milk
• 100 gr. any mayonnaise (Provencal, Makheev, etc.)
• 1 lemon slice
• 2-3 garlic cloves
• a pinch of sugar, salt, spices (optional)

You need to prepare it like this:

1. Combine fermented baked milk with sour cream and mayonnaise, grind until smooth.
2. Squeeze the juice out of a lemon mug and rub it into the base mixture.
3. Puree the garlic and stir into the mixture.
4. Grind the spices in a mortar with salt and sugar and add to the sauce.
5. Beat the resulting mass with a blender or mixer, let it brew in the refrigerator for 18-20 minutes.

Shawarma sauce like in stalls

This universal product will make any shawarma juicy. Usually this is what cooks prepare in stalls.

Prepare:

• 100 gr. any mayonnaise (preferably fatty)
• 100 gr. sour cream 20-25% fat
• 1 garlic clove
• pinch of ground black pepper
• salt, herbs, spices - if necessary

You need to prepare it like this:

Combine all ingredients and grind the sauce until smooth, add herbs and your favorite spices if desired.

This is a natural, but quite spicy sauce. It is especially good for chicken shawarma.

Prepare:

• 1 tbsp. kefir
• 4 yolks
• 100 ml vegetable oil
• 2 tsp mustard paste
• 4-5 garlic cloves
• 1 tsp salt
• 0.5 tsp ground pepper (black)
• pinch of red pepper
• 1-2 sprigs of parsley

You need to prepare it like this:

1. Combine the yolks, kefir, mustard, salt and pepper, beat.
2. Without stopping whipping, add a spoonful of butter and garlic passed through a garlic press.
3. Place in the refrigerator for 40-60 minutes, add finely chopped herbs.

Shawarma sauce with garlic and sour cream

This sauce is somewhat milder than the previous one - dairy products make the spiciness of garlic and peppers gentle and not scalding. If desired, kefir in the recipe can be replaced with liquid sour cream.

Prepare:

• 100 gr. kefir (not low fat)
• 100 gr. sour cream 20-25% fat
• 2-4 garlic cloves
• a pinch of curry, red and black pepper
• salt and chopped herbs

You need to prepare it like this:

1. Grind the garlic, spices and salt into a puree.
2. Mix garlic gruel with kefir, sour cream and herbs.
3. Place in the refrigerator for 30-35 minutes.

This cucumber sauce is very fresh and delicate. It is good not only with shawarma, but also with new potatoes, vegetables, as well as fish and shish kebab.

Prepare:

• 100 gr. sour cream 20-25% fat
• 100 gr. mayonnaise (can be replaced with sour cream)
• 1 large cucumber
• 20 ml lemon juice (optional)
• 1-2 garlic cloves
• a pinch of paprika, cumin if desired
• salt and chopped parsley, if desired - cilantro and onion feathers

You need to prepare it like this:

1. Grate the cucumber (on a coarse grater), peeling and removing seeds if desired.
2. Combine mayonnaise and sour cream. If the composition is thick enough, then you should not squeeze the juice from the cucumber mass; if it is liquid, then lightly squeeze the cucumber mixture and add it to the composition.
3. Puree the garlic and add it to the sauce along with spices and herbs. Don't just stir the sauce, but whisk it.
4. Add lemon juice at the very end of cooking and beat again.

An ideal replacement for ketchup in shawarma is tomato sauce. It contains few calories and has a bright sweetish taste with a slight pepper. The sauce can be made with or without heat treatment. But it is stored for a short time - no more than 4-5 hours (in the refrigerator).

Prepare:

• 200 gr. tomato juice with pulp (or 50 g of tomato paste and 150 g of tomato)
• 1 onion
• 1 bell pepper
• 2 tbsp. vegetable oil
• 2-3 garlic cloves
• a generous pinch each of salt, sugar, coriander, black and red pepper
• chopped bunch of basil, parsley, cilantro

You need to prepare it like this:

Sauce without heat treatment:

1. Use a blender to puree the onion, bell pepper, tomato and tomato paste (or juice).
2. Add mashed garlic, salt and sugar, spices, herbs, oil, and finally lemon juice.
3. Leave for 15 minutes.

Heat-treated sauce:

1. Chop the onion and brown in oil.
2. Add tomato juice or small pieces of tomato mixed with tomato paste, as well as sugar, salt, and spices to the golden and soft onions. Simmer the mixture until slightly thickened and cool.
3. Pour the sauce into a blender cup, add pieces of bell pepper and chop.
4. Add chopped herbs, stir, leave in the refrigerator for 10-12 minutes.

Peanut sauce for shawarma

This richly flavored sauce is the perfect complement to chicken shawarma. Fans of Georgian cuisine will especially like it.

Prepare:

• 2 garlic cloves
• 50 gr. finely ground walnuts
• 150 gr. sour cream 20-25% fat
• 1 tsp each soy sauce and lemon juice
• a pinch of hops-suneli and salt
• a bunch of finely chopped cilantro (or parsley)

You need to prepare it like this:

1. Mix crushed nuts with garlic pressed through a garlic press, lemon juice and soy sauce.
2. Chopped greens should be sprinkled with salt and hops-suneli, and lightly ground.
3. Combine both masses, stir in sour cream, leave for half an hour.

Yogurt shawarma sauce

This Mediterranean sauce is suitable for those who count every calorie; it is not for nothing that it is considered dietary. For those who are afraid of shawarma, advice - just season the vegetable salad with the sauce - it’s delicious!

Prepare:

• 100 ml white unsweetened yoghurt (low fat)
• 1 tbsp. juice squeezed from lemon
• 1 tsp mustard paste
• a pinch of ground mixture of peppers, oregano, coriander

You need to prepare it like this:

1. Mix spices, mustard and juice squeezed from lemon.
2. Mix the resulting mixture into yogurt and leave for 50-60 minutes.

Sauces based on cream are especially tender. Catch the recipes!

Creamy sauce with cheese

Prepare:

• 100 ml cream
• 50 gr. any cheese
• 1 garlic clove
• 1 tsp mustard paste
• a pinch of any spices and salt

You need to prepare it like this:

1. Pass the garlic through a garlic press, mix with cream, mustard, salt and your favorite spices (paprika, curry, etc.).
2. Combine the creamy mixture with pieces of soft or grated hard cheese.

Creamy sauce with sesame seeds

Prepare:

• 50 gr. mayonnaise (can be homemade)
• 150 ml cream
• 15 gr. sesame seeds
• 1 tbsp. juice squeezed from lemon
• 1 tsp mustard paste
• a pinch of any spices (optional without them) and salt

You need to prepare it like this:

1. Grind mayonnaise and cream, add mustard paste, lemon juice and salt.
2. Dry the sesame seeds in a dry frying pan, lightly crush them with a pestle and add them to the sauce.

But this is not all the sauces that can be used to season shawarma. Try using Spanish hot sauces - or brava - for this purpose. They are hot, like Spain itself!

Alioli sauce for shawarma

Prepare:

• 1 chicken egg or 2-3 quail eggs
• 1-2 garlic cloves
• 200 – 250 gr. vegetable oil
• a pinch of salt

You need to prepare it like this:

1. Chop the garlic and place it in a glass of a blender, beat in an egg, add salt and lower the submerged blender into the glass.
2. Cover the yolk with the blender impeller, turn it on and start adding oil (preferably olive oil). The egg will emulsify the oil, turning it into garlic mayonnaise.

Shawarma sauce Salsa brava

Prepare:

• 1 white onion
• 2-3 garlic cloves
• 200 ml crushed tomatoes
• 1-2 dessert spoons of dark wine vinegar (or balisamic, in extreme cases - apple)
• vegetable oil for frying
• a pinch of salt, sugar, spices if desired
• fresh or dry red pepper (hot)

You need to prepare it like this:

1. Fry onion cubes, chopped garlic and chili in oil (adjust the amount to taste)
2. Add grated tomatoes to the browned onions and simmer until thickened.
3. Add vinegar (note that table vinegar cannot be added!), mix and take a sample.

We begin to correct the taste by tasting and adding sugar, salt, and spices.

My men: husband and son love, so to speak, “fast food”, i.e. percussions. Therefore, their most favorite dishes are pizza, shawarma, and various sandwiches (cold and hot). No, of course, they eat normal food, but they give their preference to snacks. And I myself love to please them, especially my son.
It’s good that nowadays you can buy anything in grocery stores at any time and you don’t have to prepare in advance and run headlong around the city from store to store in search of the necessary goods.

The bag consists of two compartments: one contains a mixture for frying meat, and the other contains a mixture for preparing sauce.

Shawarma is prepared very simply and, most importantly, quickly.

For one packet of seasonings you need 3 long pita breads, a chicken breast, 2 tomatoes, 1 sweet pepper, lettuce, the greens you like.

The chicken is pre-washed, skinned and cut into small pieces. Then it is mixed with the contents of the “meat” bag and fried until golden brown in a frying pan with a small addition of vegetable oil.

Seasoning for preparing the sauce is added to three tablespoons of sour cream and three tablespoons of mayonnaise, mixed and allowed to brew. Personally, I don’t add mayonnaise, I make do with sour cream - it’s not very fatty.

Vegetables, peppers and tomatoes are cut into strips. After the chicken is fried, you can begin to form the shawarma. First, a sheet of pita bread is smeared with the prepared and infused sauce, then vegetables are placed: lettuce, dill, tomatoes and peppers. The chicken goes there too. All that remains is to wrap everything carefully and serve.

Such a bag of seasonings costs 42 rubles here in the Vladimir region.

I like such innovations in the field of cooking that make life easier for us housewives, thanks to which we can save our time and spend hours in the kitchen. Therefore, I try new products that appear on our shelves and which are often advertised on TV. Some of them sometimes don’t suit me, and some, like Knorr for home-style shawarma, take up residence on the shelf in my kitchen for a long time.

In addition, the composition of this seasoning is very good: it contains vegetables and herbs in dry form. Of course, not without any additives in the form of flavor enhancers, but where are we now without them?

Try it, maybe you will like it!

Knorr homemade shawarma seasoning

Knorr homemade shawarma seasoning