Homemade shawarma with Knorr seasoning rich in vitamins and minerals such as: vitamin B5 - 14.5%, vitamin B6 - 13.2%, vitamin B12 - 11.5%, vitamin E - 14%, vitamin PP - 18.6%, phosphorus - 17, 8%, chlorine - 41%, cobalt - 12.5%, selenium - 22.3%

What are the benefits of home-style Shawarma with Knorr seasoning?

• Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestines, supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes.
• Vitamin B6 participates in maintaining the immune response, processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, promotes the normal formation of red blood cells, maintaining normal levels of homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by decreased appetite, impaired skin condition, and the development of homocysteinemia and anemia.
• Vitamin B12 plays an important role in the metabolism and transformation of amino acids. Folate and vitamin B12 are interconnected vitamins that are involved in hematopoiesis. A lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, and thrombocytopenia.
• Vitamin E has antioxidant properties, is necessary for the functioning of the gonads and heart muscle, and is a universal stabilizer of cell membranes. With vitamin E deficiency, hemolysis of erythrocytes and neurological disorders are observed.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
• Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
• Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Selenium- an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan disease (endemic myocardiopathy), and hereditary thrombasthenia.

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You can see a complete guide to the most useful products in the appendix.

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.

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

Hi all!

Unfortunately (or fortunately), my husband and I love to eat shawarma. Unfortunately, it is not prepared with the same quality and taste everywhere, and we do not always visit those areas where proven “spots” are located. ) Therefore, out of curiosity, I bought this seasoning to try to make this delicacy and please my betrothed and my stomach at the same time, especially since half of the ingredients grow in my garden

So, let's begin!

The seasoning consists of two parts - one of them is intended for meat, the second is for making sauce.

On the back there are instructions, ingredients and other information. To my regret, the composition contains a taste enhancer, monosodium glutamate, but you can indulge just once, right?)

We studied the seasoning and instructions and started cooking.

1. Prepare the sauce- pour the contents of the top of the bag into a container convenient for mixing.

2. Add 3 tablespoons of sour cream and 3 tablespoons of mayonnaise.

3. Mix thoroughly and let it steep.

4. Cutting the chicken into thin strips.

5. I decided to make them even thinner so that my shawarma would be more similar to what the maestros prepare in the temples of the stomach. And I didn’t regret it later, so I recommend cutting it smaller.

6. Pour the second part of the seasoning onto the cut medallions and add 3 tablespoons of vegetable oil.

7. Mix well! I advise you to “rub” the seasoning into the bird, it will turn out very tasty.

8.Heat up the frying pan, you can add a little oil so that our pieces don’t burn.

9. Place our pieces evenly on the surface of the frying pan.

10.Let's fry... The meat will turn white and take on a “half-fried” appearance.

11. Continue frying and stirring so that the pieces are fried on all sides. If you like juicier meat, then I advise you to stop at this stage. I like my chicken a little dry, so I fry it for a couple more minutes. (see point 12)

12. Fry the chicken and leave to cool.

13. Wash the vegetables. I expected to make one large male shavukha, so the optimal meat/vegetable ratio for this case is 30/70.

14. Chop the vegetables. The smaller the better!

15. P Let's start preparing the lavash. We take our infused sauce and grease the flatbread with all our hearts.

16. If you like it spicier or tastier, you can add hot sauce and/or ketchup. I added Sriracha hot sauce with a high chili content...

You need a little of it -

17. Lay out the meat and vegetables.

18. Distribute evenly over the pita bread, leaving an indentation on the right and bottom (we will twist it)

19. Let's wrap it up! We bend the lower indent inward and begin to twist the dish of the gods from left to right. (If you are worried that it may leak due to fresh vegetables and juicy meat, you can wrap the scroll with foil for the convenience of the meal). If you want to make it even tastier, put it in the air fryer for 5 minutes or in a frying pan for 2-3 minutes. Lavash will be tasty and crispy

Voila! Homemade shawarma is ready!

P.S. seasoning and 0.5 kg of chicken were enough for me for one “masculine” shawarma and one “more down-to-earth” one. The second photo is in the attachments. I bought the seasoning at a grocery chain store for 35 rubles.

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Thank you for your attention! I hope my instructions will be useful to you! Bon appetit .

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 actually 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.