Chicken kebab in pita bread. I prepare a lavash snack roll for barbecue at any time of the year for almost all holidays, I don’t regret vegetables. Beautifully cover the kebabs in lavash.

Few people know what kebab in lavash is called. This dish is often prepared and bought even more often, but there’s a problem with the name. And it’s called Karski kebab. And it got its name thanks to the Kars fortress, which was impregnable for a long time, but finally fell to the Russian conquerors during the Crimean War.

Historical reference

Russian soldiers besieged the fortress in 1855 for five months. The company was commanded by General Nikolai Muravyov. The victory was so significant that the general was awarded the title of Count of Karsky. When Muravyov returned home to St. Petersburg, in his arsenal, in addition to soldier’s tales, there was also a recipe for a new dish - shish kebab in lamb pita bread.

Main differences of the dish

Karski kebab is very different from its other Transcaucasian counterparts.

First of all, the meat is cut not into small pieces, but into large round pieces, weighing about half a kilogram. They need to be cut from the lumbar part of the animal's carcass.

The pieces need to be made as identical as possible. Therefore, before you start frying, they need to be trimmed.

Another important difference between kebab wrapped in pita bread is the composition of the marinade. It's not at all like the classic one.

Cooking shish kebab in Karski style

Due to the size of the pieces, the meat is not fried evenly. When the outer part is completely ready, the middle is most likely still raw. Such kebab is prepared in pita bread gradually.

But when the outer part is already sufficiently fried, it is carefully cut off. The slices should be thin, about one and a half centimeters. And the central part of the meat continues to cook on the spit. By the way, such pieces need to be alternated with fat tail fat.

Nowadays, real Karski-style kebab is extremely rare, only in some restaurants. But the technology for its preparation is not a secret. Therefore, you can read below about how to cook delicious shish kebab in Karski style. This will, of course, be a simplified version, but it is also very good.

Lamb dish

What you will need:

Lamb - 2 kg.
Fat tail fat - half a kilogram.

Ingredients of the marinade:

Onions - 8-10 pieces (must be chopped in a meat grinder).
Lemon - 1 piece.
Cognac - a couple of tablespoons.
Salt - three teaspoons.
Dried dill - a couple of tablespoons.
Cilantro - three tablespoons.
Black pepper - a couple of teaspoons.
Basil - three tablespoons.
Ground allspice - one teaspoon.
Cloves - five buds (needs to be ground).
Grape vinegar - a couple of tablespoons.

Recipe for shish kebab in lavash:

Mix all ingredients for marinade.
Place meat into mixture. An important point is how long to marinate the kebab. It is for this version of the dish that the meat should remain in the spices for at least six hours, and it is better to increase the time to eight.
Meat should not be fried over an open fire, but over coals. This process will take about half an hour. At the same time, it must be periodically sprinkled with dry wine.
Before serving, you need to unwrap the pita bread, put a few delicious pieces there, pour tkemali sauce over them, generously sprinkle with herbs and wrap in thin bread. This dish is ideally complemented by a glass of dry wine or a glass of good cognac.

Karski kebab with kidneys

This option is even more simplified. But you can use the marinade from the previous recipe.

Ingredients:

One kilogram of lamb pulp.
Four lamb kidneys.

One onion.
One lemon.
Pepper and salt as desired.
Greens to taste.

Cooking method:

The pulp must be washed well, cleared of films and tendons removed. Be sure to make cuts so that the meat does not shrink during frying. Then divide into portions. The kidneys are also washed and each cut into two equal parts. They need to be pre-soaked. Two hours will be enough.
Now the meat and kidneys are placed in an enamel bowl, salted and peppered. The onion head needs to be chopped and also sent to the meat. Then the greens are sent there and the whole thing is sprinkled with lemon juice or vinegar. How long to marinate shish kebab? In this case, two to three hours will be enough.
Each piece of meat is placed on a metal skewer, and the kidneys are strengthened along the edges. Of course, you need to cook on coals. An open flame ruins any barbecue.
The finished lamb along with the kidneys is wrapped in pita bread. You can put a slice of lemon on the kidneys. Herbs and sauces here are selected based on personal taste.

Shish kebab in pork lavash

What you will need:

Half a kilo of pork.

One thin pita bread.
Three tablespoons of soy sauce.
Two teaspoons of salt.
The same amount of sugar.
Thirty milliliters of milk.
A bunch of lettuce leaves.
One cucumber.
One tomato.
Tomato sauce to taste.

How to cook:

Mix spices, soy sauce and milk.
Cut the meat into arbitrary pieces.
Place pork in marinade. It is very convenient to marinate it in a bag.
Before preparing a delicious kebab, the meat must be kept for at least four hours.
You can fry pork pieces either on skewers or on a grill grate.
Next, tomato sauce is applied to the pita bread, you can add mayonnaise. Chop the vegetables and place on top. Grind the finished meat and place on vegetables. This is where the greens go. All that remains is to wrap the edges of the pita bread.
To prevent the envelope from unrolling, you can warm it up a little on a wire rack.

Four hundred grams of chicken fillet.

Spices - any desired.
One hundred grams of yogurt.
One hundred milliliters of mineral water.

A pair of heads.
Two tablespoons of vinegar.
Half a teaspoon of salt.
Two teaspoons of sugar.
Ground black pepper to taste.

One hundred grams of sauce.
One hundred and fifty milliliters of water.
Half a teaspoon of salt.
Three teaspoons of sugar.
A teaspoon of vinegar.
Spices to taste.

Cooking process:

Mix water with yogurt and spices, add chicken fillet to this marinade, after cutting it into portions. Leave it all for two to three hours.
When the time is up, the meat needs to be threaded onto skewers. If you prepare a dish in the kitchen and not outdoors, you can use wooden skewers.
You definitely need to pickle the onions. To do this, you need to cut it into strips, add vinegar, add salt, sugar and pepper. To marinate the onion better, you need to mash it with your hands. It will take twenty minutes for him to be properly nourished.
The sauce offered here can be stored in the refrigerator for about a month. So it can be prepared in advance. Mix tomato paste, water, vinegar. Spices are also added here. The sauce must be put on fire and stirred constantly. When it boils, you can remove it from the stove.
If the shish kebab is cooked on the grill, then, as in previous recipes, it should be fried over coals and not over fire. Remove the meat when it turns golden brown.
Next, you need to straighten the pita bread, spread it with sauce, sprinkle with onions, put the chicken on top and wrap the envelope.

This dish is convenient because it doesn’t get your hands dirty. And you can supplement it to your taste, either with herbs or fresh vegetables.

Probably everyone is familiar with the situation when you are going out into nature to enjoy a delicious barbecue: you call a company, buy food, go, choose a place to stay, and settle down. And then you wait a long, long time for the meat to be ready, while everyone already wants to have a drink and a snack...

It is in such a situation that the recipe that the entire editorial team loves so much comes to the rescue. "So simple!". The basis of this wonderful dish is thin pita bread. In combination with a vegetable filling of tomatoes, cucumbers and cheese, it turns out very tasty.

Prepare vegetable lavash roll not difficult at all. It cooks quickly and flies away even faster, sometimes people don’t even wait for the long-awaited barbecue!

Delicious lavash rolls

Ingredients

3 sheets of thin pita bread
200 g hard cheese
3 fresh cucumbers
300 g carrots
1 bunch of lettuce leaves
1 bunch of dill
400 g mayonnaise or thick sour cream
2 tsp. mustard
2 tsp. honey
4 tbsp. l. ketchup
salt, pepper to taste

Preparation

First you need to prepare the sauce. To do this, mix in a convenient container: mayonnaise or sour cream with mustard, honey, ketchup, salt and spices.

Now let's move on to preparing the filling. To do this, grate the cheese on the finest grater, finely chop the dill, and it is better to tear the lettuce leaf with your hands. Cut the cucumber and carrots into strips.

Place the pita bread on cling film (this makes it easier to store and transport) and place the grated cheese on top in an even layer, cover it with a second sheet of pita bread. Brush the second sheet of pita bread with half the sauce and sprinkle generously with lettuce and dill.

Grease the third sheet of pita bread with the second half of the sauce, place carrots and cucumber on top. Roll the pita bread using cling film. Cut into portions already at the picnic.

That's all, the roll is ready. Let this delicious snack delight you and your family. Bon appetit!

Waiting for food is the most unpleasant part of the holiday. Spicy and juicy chicken wrapped in pita bread, or any other easy appetizer made from this thin flatbread, will help appease hungry men.

Therefore, we invite you to find out 20 of the most delicious fillings for lavash rolls. Choose and enjoy!

This snack is a real lifesaver for any event: from a picnic to a birthday, as well as just for cozy morning breakfasts over a cup of tea or coffee.

Plus, you can always add something of your own to any recipe. I really love the combination of vegetables, cheese and olives. Use your imagination and you will create unique dishes.

Tell your friends about this wonderful solution for a picnic, and perhaps on your next trip to nature they will treat you to this delicious lavash roll!

When you manage to get out of the city into nature, you should think about not only how to have a great time, but also how to have a tasty snack. And if shish kebab is considered the most common dish that is prepared in the fresh air, then this recipe will describe the original version of its serving. Shish kebab in lavash is an amazing dish that is sure to please for its simplicity and rich taste.

About the dish

Shish kebab in lavash is an interesting and rather original option for serving grilled meat outdoors. This dish is quite filling and tasty. It is not difficult to prepare, and the result will be amazing.

This recipe is somewhat similar to the well-known appetizer called shawarma. But after cooking, it will immediately become clear that the options offered by public catering places have nothing in common with this snack, because what is made with your own hands is much tastier.

Making shish kebab in pita bread is quite simple. The main task is to cook chicken meat. Chicken fillet can be cooked in the standard way on skewers, as well as on a sieve. The marinade can be used as desired, whichever you like best. The main thing is that the pieces of chicken meat turn out juicy, tender and soft.

Lavash should be thin, preferably rectangular in shape. This will make it easier to fold it into an envelope.

You can wrap chicken kebab in pita bread cut into strips or cubes. This recipe calls for wrapping whole pieces of roasted meat on a grill rack.

If a juicier dish is preferable, then you can add your favorite sauce or, for example, mayonnaise, mustard or ketchup to the recipe. Vegetables can be used to taste; this recipe offers a classic set of vegetables, as well as sliced processed cheese, which, when baked on the grill, will melt and, mixed with the juice of vegetables, will give an original taste.

Shish kebab in lavash is an interesting and not entirely familiar option for serving a delicious meat dish. Preparing such a kebab is not at all difficult. At the same time, it turns out to be unusually tasty and tender. After cooking, the kebab is wrapped in pita bread sprinkled with onions, sprinkled with herbs and wrapped for a few minutes. As a result, the pita bread is imbued with the aromas of herbs, onions and meat and turns out very rich and tasty.

List of ingredients

pork neck - 2 kg
onions - 8 pcs
water - 1.5 l
vinegar 3% - 3 tbsp. spoons
sugar - 2 tbsp. spoons
lavash - 2 pcs
fresh herbs - to taste
ground black pepper- taste
salt - to taste

Cooking method

Wash and dry the meat. Cut into equal pieces. Peel and wash 6 large onions. Cut the onion into large rings. Place the meat and onions in a marinating bowl. Sprinkle with spices.

Mix water with vinegar and sugar until smooth, pour the resulting solution into the meat and onions and mix well. Place pressure on top and place in the refrigerator for 5 hours. Then thread the meat and onions onto metal skewers and fry over smoldering coals until golden brown on all sides.

While the kebabs are grilling, peel and wash the remaining onions. Cut it into thin rings. Take sheets of pita bread, cut them and spread them on the table. Place onion rings on top. Do not add all the onions, as we will still need some onions. Wash the greens, dry and chop.

Place the finished kebabs individually on prepared sheets of pita bread. Top with onions and chopped herbs. Wrap and let sit for about 1-2 minutes. Then serve immediately.

Bon appetit!