Probably everyone has heard about shawarma, many people have eaten it, but I think not so many people have made it at home, although there is nothing complicated in preparing shawarma. In principle, Caucasian shawarma, and many other examples can be given in different countries, is a filling wrapped in a flatbread.

The fillings are different for everyone, mostly vegetables, meat, and less often fish. Be sure to have some kind of sauce based on sour cream, tomatoes or ketchups derived from them, mayonnaise, and all kinds of hot sauces. However, when you cook at home, add whatever your heart desires. All this will be delicious.

How to cook shawarma at home step by step recipes with photos

Let's look at a few recipes, and then you will understand how it's all done, what you can roughly put in it, and you'll cook everything yourself to your liking. In the first recipe we will tell you how to make lavash correctly, but now it’s easier, of course, to buy lavash in a store or on the market, which is what many people use. There are very good pita breads, and good means soft and flexible.

Menu:

1. How to make lavash at home

Ingredients:

Thin lavash:

• Flour - 350 g.
• Water - 150 ml.
• Vegetable oil - 2 tbsp.
• Salt - 1 tsp.

Homemade shawarma:

• Chicken fillet - 1 pc.
• Fresh cabbage - 1/4 head
• Pickled cucumbers - 2-3 pcs.
• Sour cream - 2-3 tbsp.
• Butter - 20 g.

Preparation:

1. Place a pan of water on the stove and bring to a boil. As soon as the water boils, pour salt into it and stir well.

2. Pour the flour into a deep bowl and make a small depression in it. Gradually, piece by piece, stirring well each time, pour the water into the flour.

3. Add vegetable oil to the dough and stir with a fork until it cools and can be kneaded with your hands.

4. Place the dough from the cup onto a cutting board and begin to knead well, this will take 4-5 minutes. The dough is ready, wrap it in cellophane and let it rest for 30-40 minutes.

5. The dough has rested, we make it into such a thick sausage.

6. For our frying pan, with a diameter of 24 cm, we divide it into 12 parts. If your frying pan is larger or smaller, divide into another number of parts that is convenient for you.

Since pita bread fries very quickly, it is advisable to first roll out all the pieces of dough into flat cakes. You need to roll it out very thin.

7. After rolling out, give it a beautiful round shape by cutting the edges along the lid of the frying pan or along the plate. We remove the excess.

8. The frying pan must be well heated. If the temperature is low, the pita bread will not rise, but if it is high, it will burn. Therefore, we set the stove setting to slightly above average.

9. You need to prepare a plate for the finished lavash and water with a brush for greasing the lavash. You also need a damp towel to cover the pita bread.

10. As soon as large bubbles appear on the cake, it must be turned over.

11. Also fry on the second side.

12. Place the finished pita bread on a plate and carefully brush with water on both sides. Cover the pita bread with a damp towel, then the pita bread will be soft and flexible.

13. And we do this as many times as we have flatbreads. The lavash turned out soft and tasty. It can be used instead of bread.

We store it in a plastic bag for 3 days in the refrigerator. Can be stored in the freezer for several months. It defrosts in literally 10 minutes.

Well, if we made lavash with you, let's finish it to the end and fill it with a simple filling.

14. Cut the chicken fillet into thin pieces.

15. Place butter in a frying pan and heat it up.

16. Place the chicken fillet in a frying pan and fry.

17. While the chicken is frying, cut the cabbage into strips, shake it well with your hands and add salt.

18. The meat is almost ready, salt and pepper it, bring it to readiness. Do not dry it out, the meat should be juicy.

19. Remove from heat and set aside to cool.

20. Peel the cucumbers and cut into strips.

21. Stuff the pita bread with filling. First we put in the cabbage.

22. Then add the meat.

23. Add sour cream and a couple of slices of cucumber.

24. Wrap the pita bread, tucking in the ends.

25. Place the lavash rolls in the same frying pan where the meat was fried. Preheat the pan.

26. One by one, press the rolls with a spatula so that they become a little flat.

27. We do the same on the other side.

Well, our pita breads are ready.

Place on a plate and serve.

Bon appetit!

1. Shawarma made from the best beef

Ingredients:

• Marbled beef steak
• Cucumber
• Tomato
• Avocado
• Bulb onions
• Olive oil or any vegetable oil.
• Corn lettuce or spinach, or other salad of your choice. Try not to let it overpower the taste of the meat.

For the sauce:

• Cottage cheese
• Medium Mexican Taco Sauce
• Garlic

Preparation:

Let's start with the vegetables so that the meat is straight from the pan.

1. Cut the cucumber into strips and then cut into small cubes.

2. We also cut the tomatoes into small cubes.

3. Now we will add the avocado. If anyone doesn’t know, avocados should be bought soft. Peel the peel.

4. Divide the avocado in half; one half is enough for one serving, or maybe even two.

5. Finely chop the onion and put everything in a deep cup.

6. Drizzle all this with olive oil. Salt and sprinkle with black pepper.

7. This is how our salad turned out. Mix everything and set aside.

8. Prepare the sauce. We take a tablespoon of curd cheese, we have it with Italian tomatoes, you can take any, put it in a bowl.

9. Add a tablespoon of Taco sauce there. You can replace it with homemade lecho or purchased one. If there are large vegetables, cut them smaller.

10. Salt, pepper and add, grated, garlic to taste. Mix everything thoroughly. The sauce is ready. Set aside.

11. Now let's take on the meat. Meat is expensive, we will fry the whole steak. Salt and pepper the steak on both sides.

12. Turn on the frying pan - grill or just a frying pan and heat it up high. Place the steak on a hot grill, without oil, and fry it for 4-5 minutes, periodically lightly pressing it with a fork, until the meat turns golden. If we fry in a simple frying pan, you need to add a little odorless oil so as not to interrupt the taste of the meat.

13. Turn over and fry as well, don’t forget to press down and don’t dry it out. Since we have marbled beef, this steak can not be fried completely, but left a little bloody. But this is not for everyone.

14. Our steak is ready.

15. Wrap the steak in foil and let it rest for 2-4 minutes.

16. Cut the steak into layers, look how beautiful the steak turned out.

17. Cut these layers of meat into pieces.

18. Spread the pita bread with sauce, stepping back a few centimeters from the end. Place the salad on top of the sauce.

19. Place the meat on the salad.

20. Lubricate with sauce

21. And finally, lay out the vegetables.

22. Wrap the pita bread, tucking the edges.

23. Place the wrapped pita bread on the grill, or an already dry frying pan and fry on both sides for 1-2 minutes. It depends on how fried and crunchy you like it.

Shawarma is ready. Look how beautiful it is. Real jam.

Bon appetit!

1. Shawarma with beef without fat

Ingredients:

• Lavash - half a sheet
• Natural yogurt -2-3 tbsp.
• Mustard - 1 tsp.
• Balsamic vinegar - 1 tsp.
• Beef - 150-200 g.
• Spinach
• Tomato - 1 pc.

Preparation:

1. Cut the meat into thin, small slices that are convenient for you. We will cook in a slow cooker. Place the meat in a slow cooker without oil. Add salt and stir constantly until cooked. Since our pieces are small and thin, they will fry very quickly.

2. Before finishing frying the meat, add spices. Add your favorites. Usually, black pepper or red pepper, or both, are added, and other spices are to taste. We added turmeric, fennel, cumin, red pepper, coriander, etc.

3. Turn off the multicooker, close the lid and set aside for a while.

Prepare the sauce.

4. Take about 2 tablespoons of yogurt without additives, add a teaspoon of classic mustard, a teaspoon of balsamic vinegar. Mix everything thoroughly, you can add more spices here.

5. Take half of the pita bread, grease it with sauce, put the meat on top, which has already reached full readiness, put spinach leaves on top without slicing and cut the tomato into thin pieces as you see fit. You can add a few onion half rings.

6. Roll up, picking up the edges. Place on the grill or in a frying pan. Fry a little on both sides.

The shawarma turned out to be nourishing, tasty and healthy, as it was prepared without fat.

Bon appetit!

1. How to cook shawarma at home

Ingredients:

We have all the ingredients already chopped.

• Chicken fillet - 200-300 g.
• Any grated cheese - 100-150 g.
• Cucumber - 1 pc.
• Tomato - 1 pc.
• Onion - 1 pc.
• Korean carrots - 200 g.
• Cilantro
• Sauce - mayonnaise, ketchup, sour cream in equal proportions. See what you like best, you can add more of it.
• Armenian lavash - 2 pcs.

Preparation:

1. Marinate the chicken fillet, add salt and pepper, sprinkle with chicken spices, add a little vinegar or soy sauce to your taste and set aside for 20 minutes. Place the frying pan on the stove, pour in a little vegetable oil, heat it well and fry the chicken fillet. Do not overcook, the fillet should be juicy.

2. Add onion and fry until transparent. The entire frying took approximately 10 minutes.

3. Divide the pita bread in half, take half and coat with sauce. Lubricate almost in the middle, but closer to the edge, which is towards you.

4. Place fillet pieces on the sauce.

5. Place Korean carrots on top.

6. Add cucumbers.

7. Then add tomatoes.

8. Spread sauce on top.

9. Sprinkle with cheese.

10. Sprinkle with herbs, we have cilantro.

11. Wrap the envelope.

The roll is ready. Please note that the lavash on top was somewhat flaky because it was a bit dry.

You need to put it in the microwave or in a frying pan so that the cheese melts.

Shawarma is ready. Cut into halves and place on a plate.

It’s a pleasure to see, but the taste is indescribable.

Bon appetit!

1. 1. Video - How to make delicious shawarma in 5 minutes

1. 1. Shawarma at home

1. 1. Homemade shawarma recipe

Bon appetit!

Many of us love shawarma very much and buy it at the first kiosk we come across, which may not have a very favorable effect on our health. Shawarma prepared at home will not only be tasty, but also healthy. In this article we will share several recipes for preparing this dish with our own hands from quality ingredients.

Perhaps it’s no secret that shawarma came to us from the East. Shawarma is a national dish in Turkey; they have it as fried meat with various vegetable salads. You can wrap any meat of your choice in pita bread. In Turkey, it is customary to wrap lamb, and the method of preparing the national dish is slightly different from the version to which we are accustomed.

Preparing this dish is not very difficult and does not take much time, and we will try to help you with this.

Of course, the main ingredient is meat; in addition, tomatoes, cucumbers, cabbage, herbs, mushrooms, canned corn and more are added. You can wrap whatever your heart desires in pita bread.

There are also gourmets who, apart from meat and sauce, do not add anything else. Of course, this is a matter of taste. To add a piquant taste, various seasonings are added to the dish.

Also, if desired, add sour cream or cheese, mayonnaise and other sauces. If you like greens, you can also add them, for example, lettuce, dill, green onions, cilantro.

When preparing shawarma at home with your own hands, you decide which recipe you choose, how many ingredients will be included in the dish and what you want to get in the end.

What is the secret of cooking?

Carefully inspect the pita bread that you purchased for making homemade shawarma. Study the production time. Lavash that has begun to dry cannot be used for this dish; you simply cannot wrap the filling in it.

Before preparing shawarma at home, you need to marinate the meat in advance. In order for shawarma to resemble the street (professional) version, it is necessary to fry the meat according to certain requirements. For this we need cast iron.

Before placing the meat in the pan, pat it dry with a napkin to remove excess water. No oil is used when frying; be careful not to burn the meat. Once you have wrapped the filling in the pita bread, lightly fry the dish in a dry cast iron skillet if possible.

Sauces for the dish

The most suitable sauces in this case are garlic and hot. There is no difficulty in preparing them. To prepare garlic sauce, we need sour cream, garlic, herbs and canned cucumber. To prepare hot sauce, we need to take tomato paste, parsley, sunflower oil, and lime juice.

To prepare, you need to chop everything and add as much sauce to the shawarma as your heart desires. In Turkey, it is customary to use several sauces at once in one dish. Or choose one that you definitely like.

If you want your shawarma to turn out like a professional’s at home, you need to learn how to roll it correctly so that the sauce won’t leak out of it.

To do this, you need to lay the pita bread on the table and sprinkle a little lemon juice.

Spread the pita bread with sauce or several at once. Place the filling, place the meat on top of the vegetables, and add the sauce. Wrap the filling in pita bread.

We invite you to familiarize yourself with several homemade shawarma recipes. We hope you find something you like.

Ingredients:

• fresh pita bread;
• 90 g fresh cabbage;
• 200 g veal;
• ketchup to taste;
• head of garlic;
• dill;
• parsley;
• 100 g homemade sour cream;
• 30 g carrots;
• sunflower oil;
• vinegar, salt, sugar, spices.

Cooking method

Finely chop the cabbage and cut the carrots into small slices. Chop the dill and parsley. Mix everything with adding oil.

Cut the veal into cubes.

Let's start preparing the sauce for the dish. For the sauce we mix sour cream, ketchup, chopped garlic. Mix thoroughly and start seasoning.

Lay out the pita bread, grease it with mayonnaise, add meat, salad, add sauce and roll up the pita bread.

Shawarma recipe at home

Ingredients for cooking:

• fresh pita bread;
• 3 tomatoes;
• onion greens;
• canned cucumber;
• soy sauce;
• 200 g pork;
• spices to taste;
• butter, homemade sour cream, mayonnaise, parsley, dill, cilantro.

Cooking method

Marinate the meat in sauce with vegetable oil. One hour will be enough for it to marinate. Cut it into small cubes and fry until golden brown. To prepare the sauce you will need sour cream and mayonnaise, add chopped garlic.

Cut the canned cucumber and tomato into cubes. We spread the pita bread, put slices of fried meat and prepared salad on it. Season everything with mayonnaise and wrap the pita bread. The dish is ready to eat. You can choose any sauce to your liking.

We will need:

• 500 g chicken fillet;
• carrot;
• fresh pita bread;
• homemade sour cream;
• 2 tomatoes;
• cabbage;
• garlic;
• low-fat mayonnaise;
• canned cucumber.

Cooking method

Cook the chicken over low heat. Leave until completely cool, cut into small pieces. Shred the cabbage, cut the tomatoes into cubes, chop the carrots into small strips, and cut the cucumber.

For the sauce we need sour cream, mayonnaise, chopped garlic.

Lay out the pita bread, grease it with the prepared sauce. We put pieces of meat, salad on it and season with sauce. Wrap the filling in pita bread. Shawarma is ready to eat.

Required ingredients:

• low-fat mayonnaise;
• 1 cucumber;
• 1 tomato;
• 200 g pork;
• dill, parsley, basil;
• 80 g carrots;
• fresh pita bread.

Cooking method

This shawarma is prepared in a hurry, even a beginner can handle it, so you can safely start cooking.

Cut the cucumber and tomato into cubes, grate the cheese. Cut the pork into cubes and fry until golden brown.

Place carrots, prepared salad on pita bread and season everything with sauce. Lay out the fried pork pieces and brush with mayonnaise again. Add cheese. Roll the filling into pita bread. The dish is ready to eat.

To prepare we will need:

• 3 potatoes;
• low-fat mayonnaise;
• 300 g fresh cabbage;
• 400 g pork;
• fresh pita bread;
• bulb;
• greenery;
• salt, pepper, spices.

Cooking method

Cut the pork into cubes and fry in a frying pan until golden brown. Add chopped onion.

Cut the potatoes into strips and add them to the meat. Chop the cabbage.

Lubricate the pita bread with mayonnaise, lay out the potatoes and meat. Add cabbage and pour sauce over everything.

Wrap the filling in pita bread, fry the prepared shawarma in a heated frying pan without sunflower oil. The dish is ready to eat.

Bon appetit!

Real, classic shawarma is quite fatty fried meat (chicken thighs, pork or lamb) with the addition of aromatic sauce, vegetables, special sauce and fresh herbs. They are wrapped in thin pita bread, which is then fried in the fat that was rendered while frying the meat until crispy and golden brown. In some cases, to prepare shawarma, pita is used - oriental bread with a cavity inside into which a delicious filling is placed. But you can’t always trust street vendors, and sometimes you can’t trust restaurants, but home-cooked shawarma will be one hundred percent under your control. You use fresh ingredients, your favorite meats and vegetables, and even customize the sauce to your liking.

Homemade shawarma is completely the fruit of your labors and the quintessence of your preferences. In this version it will be difficult to talk about harmfulness; shawarma will be no more harmful than salad. I often, especially in the summer, prepare homemade shawarma and consider it an excellent and quick snack for the whole family. An easy way to feed your household with fresh vegetables and healthy meat proteins. If you don’t get carried away with sauces or prepare it not from fatty mayonnaise, but from sour cream, for example, then the usefulness of the dish will not raise any questions.

Features of cooking meat, sauce and vegetables

Dairy products are used as shawarma sauce - sour cream, kefir or mayonnaise, with the addition of fresh herbs, spices, and chopped garlic. It is the sauce that makes a simple dish, convenient for eating “on the go” and a quick snack, original and juicy.

In addition to traditional vegetables - crispy fresh cucumber and juicy tomato, fresh or sauerkraut, Korean carrots, slices of French fries and many other ingredients are added to shawarma.

Thin pita bread or flatbread, and for those who know how to masterfully bake baked goods, can be prepared at home, this requires a minimum of products, and the cooking process is simple.

Delicious homemade shawarma with chicken, cucumber and Korean carrots

In fact, initially only lamb was used to prepare shawarma, but later the recipe was modified, and now chicken meat from the legs and thighs of chicken is increasingly used. You can also use chicken breast, but then you need to be careful not to dry out the meat when cooking. Shawarma with chicken is one of the most popular home-cooked dishes right now, because it is very simple, inexpensive, and the result is very tasty.

• Korean carrots – 100 gr.;
• Fresh cabbage (Beijing) – 100 gr.;
• Fresh cucumber – 1 pc.;
• Some fresh herbs;
• Chicken meat from legs or fillet – 300 gr.;
• Thin Armenian lavash – 2 pcs.;
• Tomato paste – 2 tbsp. spoons;
• Mayonnaise 0 2 tbsp. spoons;
• A pinch of curry seasoning;
• A little vegetable oil;
• Coarse salt and black pepper - to taste.

Preparation:

1. Cut the chicken into medium-sized pieces, season with salt and pepper and sprinkle with curry spice. Rub the spices well into the meat and fry it until golden brown in a small amount of oil. The chicken should be fully cooked. Transfer the fried chicken to a bowl to cool.

2. Finely chop the washed fresh herbs and chop the cabbage into thin slices, cut the cucumber into thin strips without removing the core.

3. Mix good mayonnaise with regular tomato paste; to taste, you can add garlic or a little hot chili pepper to the sauce.

4. Coat part of the pita bread with sauce, lay out pieces of meat, vegetables and herbs, add Korean carrots, add more sauce on top and wrap in a roll.

5. Form the required number of servings and fry, heating the shawarma until golden brown on all sides.

When serving, cut the shawarma in half, making an oblique cut, add fresh lettuce leaves and, separately, an additional portion of sauce.

Juicy homemade shawarma (shawarma) with minced meat and mushrooms

Very tasty and incredibly juicy shawarma is obtained according to this recipe, because instead of pieces of meat, homemade minced meat with seasonings and spices is used. In addition, mushrooms mixed with processed cheese are used. Believe me, such shawarma at home will turn out no worse than in street cafes and restaurants. The combination may seem unusual to some, but I highly recommend trying to make shawarma with this set of ingredients.

To prepare you will need:

• 250 gr. homemade minced meat;
• 280 gr. any mushrooms, such as fresh champignons;
• 2 small onions;
• A little soft processed cheese;
• Fresh Chinese cabbage;
• 1 chili pod;
• Thin pita bread;
• A little vegetable oil;
• Dry herbs, salt and pepper - to taste.

Preparation:

1. Cut one onion into small cubes, wash the mushrooms and cut into small pieces.

2. Heat vegetable oil in a frying pan and fry the mushrooms first to remove all the liquid. Add salt and spices and melted cheese to the mushrooms, stirring constantly to ensure that the cheese melts and turns into a thick sauce.

3. Separately, fry the chopped onion and place the minced meat in a frying pan. Bring all the ingredients on the stove until fully cooked, not forgetting to season with salt, spices and black pepper.

4. Cut the second onion into thin half rings, salt well and pour boiling water or a small amount of apple cider vinegar for a couple of minutes. If regular onions are suitable for frying, then it is best to marinate red varieties.

5. Grind the chili pepper, removing the hot seeds first.

6. Place mushroom sauce on the pita bread, add minced meat fried until tender, cabbage, prepared chili and pickled onions on top. The final layer is made of mushroom sauce.

7. Now wrap the filling tightly in pita bread, trim off the excess flatbread and fry until golden brown in a dry grooved frying pan.

Well, you can serve the dish to the table by decorating it with sprigs of lettuce leaves or fresh herbs.

Delicious homemade shawarma with turkey - revealing the secrets of cooking

Delicious and at the same time very unhealthy food for a quick snack if you decide to buy shawarma on the street. But if you have fresh shawarma on your table, prepared at home, then you know all the products and methods of storing them, you fried the meat yourself, and added spices to your taste. There will be much more benefit and pleasure in such shawarma. For example, turkey shawarma will not be too fatty, like pork shawarma. After all, the turkey fillet that is used is lean and healthy enough meat that the finished product can be considered almost dietary. The calorie content will depend on how much sauce you add and oil you use to fry the meat. Everything is in your hands here.

To prepare you will need:

• Beijing cabbage - a small head;
• 1 red onion No.
• 2-3 pickled cucumbers;
• 1 fresh cucumber;
• 100 gr. Korean carrots;
• 1 tbsp. a spoonful of mustard;
• 2-3 sweet tomatoes;
• 2 tbsp. spoons of soy sauce;
• 2 tbsp. spoons of sour cream and mayonnaise;
• 85 gr. processed cheese;
• 300 gr. turkey fillet;
• Spices - salt and black pepper, sweet paprika and curry, Provencal herbs - a pinch;
• A little vegetable oil.

Preparation:

1. Cut the onion into thin half rings, place in a bowl and either scald with boiling water or marinate in salt, sugar and apple cider vinegar.

2. For the sauce, mix processed cheese, soy sauce, sour cream and mayonnaise, and mustard. Add salt and season with spices, and mix thoroughly. You can add a couple of cloves of garlic to taste.

3. Cut the turkey into small pieces, season with salt and spices and fry until cooked.

4. Cut cucumbers, both fresh and salted, into thin strips, and chop tomatoes into cubes. Chop the cabbage and mash with your hands.

5. Place pita bread on the work surface of the table, coat it with sauce, lay out meat, cucumbers and tomatoes, Korean carrots and cabbage, add more sauce and pickled onions, roll into a tube.

6. Fry on all sides in a clean, dry frying pan, and for those who are not afraid of extra calories, the frying pan in which the turkey was fried will come in handy - you can fry the tortilla in it with the remaining oil.

Bon appetit!

You can pleasantly diversify the taste of shawarma by replacing the meat with good ham or any other smoked meat, and a large number of vegetables will make the dish juicy and healthy.

To prepare you will need:

• Thin lavash – 1 piece;
• 350 gr. good ham;
• Any hard cheese – 200 gr.;
• A large bunch of greens and lettuce leaves;
• 150 gr. Korean carrots;
• A little mayonnaise;
• 2 juicy tomatoes;
• Red bell pepper – 1 pc.

Preparation:

1. Cut the ham into thin strips.

2. Grind bell peppers and tomatoes, cutting them into small cubes.

3. Chop fresh herbs as finely as possible and mix with mayonnaise, add black pepper.

4. Place pita bread on the work surface of the table, coat with sauce, lay out ham with vegetables and lettuce leaves, add Korean carrots and roll well so that the shawarma does not fall apart when frying.

Warm up, frying the sides of the flatbread until golden brown and serve hot. Delicious, crispy and healthy shawarma at home is ready!

When preparing shawarma according to this recipe, you should pay special attention to the taste of the meat; perhaps it should be marinated for a short time for juiciness and softness, giving additional taste. A special place here will be occupied by Suluguni and Adjika cheese. True Caucasian taste. If you've never tried this, I highly recommend it.

To prepare you will need:

• Sauerkraut with beets (Gurian style) – 150 gr.;
• Juicy lemon – 1 pc.;
• Not very salty cheese or suluguni – 200 gr.;
• A bunch of cilantro and basil;
• 3 tbsp. spoons of adjika;
• 1-2 juicy tomatoes;
• Thin pita bread;
• 300 gr. lamb pulp;
• 2-3 cloves of garlic;
• 150 gr. Greek yogurt;
• Favorite spices and seasonings - to taste;
• 1-2 red onions.

Preparation:

1. Chop the onion, add salt and mash it slightly with your hands so that it releases the juice. Peel and chop the garlic, add to the onion along with spices and seasonings. Squeeze the juice of half a lemon and the purple basil leaves.

2. Cut the lamb into large pieces, salt well and mix with onion and seasonings. Leave to marinate for a couple of hours. To make the spices better absorbed into the pulp, you can add a little vegetable oil to the meat.

3. Add chopped garlic, salt, pepper, a little lemon juice, cilantro to the yogurt and mix well.

4. Cut large pieces of pickled cabbage into thin strips.

5. Fry the pieces of meat in a hot frying pan with oil until cooked, then cool and chop into pieces of a convenient size for eating.

6. Spread a small amount of adjika on the pita bread, add a layer of cabbage, then pieces of meat, chopped tomatoes and cheese, and a generous portion of sauce.

7. Wrap the filling in a tortilla and fry in a frying pan or grill until crispy. You can serve it in any convenient way, for example, by making a wrapper out of baking paper.

Any part of chicken meat is suitable for cooking, but it will be better and juicier with thigh fillet; it must first be cleaned of fat, skin and cartilage. Mushrooms can also be any kind, but the easiest way is to take tender champignons.

To prepare you will need:

• 1 sweet onion;
• 200 gr. any mushrooms;
• 250 gr. chicken meat;
• Salt pepper - to taste;
• A couple of cloves of garlic;
• Thin pita bread;
• Fresh herbs;
• 2-3 juicy tomatoes;
• 85 gr. mayonnaise.

Preparation:

1. Chop the onion, garlic and mushrooms and fry until the liquid evaporates.

2. Cut the chicken into thin strips, add to the mushrooms and fry with salt and spices.

3. Cut tomatoes and fresh herbs. Lay out the pita bread, coat it with mayonnaise with salt, pepper, garlic and herbs, place meat and vegetables on top and add more sauce.

4. Wrap and fry in a dry frying pan, but slices of fried potatoes are perfect as an addition to this shawarma.

Bon appetit!

Delicious and simple pork shawarma at home

And of course, you can’t go past the traditional and familiar type of homemade shawarma with pork. This is the most common meat in our latitudes and can be cooked very tasty. Pork shawarma may seem a little fatty to you, but the whole point is what kind of meat you use for it. If you don’t like fatty foods, use lean pieces of ham or shoulder. Neck for those who are not afraid for their figure. By the way, you can also wrap shish kebab in shawarma; you just need to lightly cut it into pieces when finished. But in this video recipe you will see how to cook a simple but very tasty homemade shawarma with pork.

It is important to heat the pan correctly when frying flatbread or already rolled shawarma. Having caught the right temperature, you can get a ruddy and golden crust, and at the same time still a soft cake, and not a cracker;

Garlic cloves should not be cut with a knife; it is recommended to use a special kitchen press for chopping. But fresh herbs need to be chopped very finely - for cooking, take a traditional set of green onions, dill and parsley.

Proper shawarma

How to make healthy shawarma?

Many of us love the Turkish dish shawarma. I especially want to eat a huge piece of shawarma when I’m losing weight. But, unfortunately, we deny ourselves the pleasure, since the shawarma that is made on the street has many unhealthy calories, especially fats and carbohydrates in the form of fried meat and factory-made sauces. We managed to develop a recipe through trial and error and happily consume huge quantities of shawarma with BENEFITS for the body and soul. Here's the actual recipe:

Ingredients:

Chicken breast - 200 g

White cabbage - 100 g

Fresh carrots - 50 g

Tomato - 1 pc.

Fresh cucumber - 100 g

Olive oil - 5 g

Spices and salt

Lavash - 1 sheet (100 g)

Lemon - 0.5 pcs.

Cooking method:

1. Boil the chicken breast, cut into cubes.

2. We make a salad from finely chopped cabbage, carrots, tomatoes and cucumbers.

3. Make the sauce: lemon juice, pepper, salt, add olive oil, herbs.

4. Mix all the ingredients, wrap it in pita bread and voila, the end result is a healthy dish that contains approximately: 30 grams of protein, 30 grams of carbohydrates and 5 grams of fat or 225 kcal.

Homemade shawarma in lavash

Shawarma, shawarma is an oriental dish, but we all have fallen in love with it for a very, very long time. Of course, preparing shawarma at home according to all the rules and oriental traditions is quite difficult and the main difficulty lies in cooking the meat on a spit, but you can prepare no less tasty versions of this dish.

Ingredients(for 4 servings):

Armenian lavash - 2 pcs.

Vegetable oil - 1-2 tbsp. l.

For the meat filling:

Meat (lamb, chicken, veal, etc.) - 600 g

Bacon or brisket - 150-200 g

Onions - 0.5 pcs.

Vegetable oil - 2 tbsp. l.

For the vegetable filling:

Cucumbers - 3 pcs.

Radishes - 3-5 pcs.

White cabbage - 100-150 g

Carrots - 1 pc.

Tomato - 1 pc.

Lettuce - 0.5 bunch

Greens (parsley, dill) - 0.5 bunch

To season the vegetable filling:

Lemon juice - 1 tsp.

Balsamic vinegar - 1 tsp.

Pomegranate sauce - 1 tsp.

French mustard - 0.25 tsp.

Salt, mixture of peppers (chili and jalapeno) - to taste

For the sauce:

Homemade mayonnaise - 2 tbsp. l.

Natural yogurt - 2 tbsp. l.

Garlic - 2 cloves

Pepper mixture - to taste

Cooking method:

1. Finely chop the meat and onion. Add finely chopped brisket. Fry the meat filling with the addition of a small amount of vegetable oil until golden brown. The meat filling for the shawarma is ready.

2. For the vegetable filling, finely chop the vegetables and herbs, grate the carrots, finely chop the cabbage, add salt and spices to the vegetables. To make the dressing, mix all the above ingredients and add the vegetable filling. The vegetable filling for the shawarma is ready.

3. For the sauce, mix mayonnaise, yogurt, add pressed garlic, freshly ground mixture of chili peppers and jalapenos, stir. Shawarma sauce is ready.

4. Cut each pita bread in half. Place meat and vegetable filling on each piece of lavash and add sauce. Roll the pita bread into a tight roll (if desired, you can also tuck the edges in for convenience).

5. Heat the oil in a frying pan, place the shawarma and lightly fry it on both sides. You don’t have to use oil at all, but lightly heat the shawarma using the grill.

Chicken shawarma recipe

Ingredients(for 4 shawarmas):

Chicken fillet - 300 g

Tomatoes - 2 pcs.

Cucumber - 1 pc.

Ketchup - 5 tbsp. l.

Garlic - 2 cloves

White cabbage - 200 g

Kefir - 4 tbsp. l.

Onions - 1 pc.

Armenian lavash - 4 sheets

Vegetable oil

Cooking method:

1. Wash the chicken fillet under running water and cut into small pieces.

2. Finely chop the onion and fry it in a small amount of vegetable oil

3. When the onion becomes transparent, add fillet pieces to it, add salt and pepper, mix and leave to fry.

4. We wash the cabbage under water, chop it finely and put it in a bowl. Salt, pepper, mix, add a small amount of mayonnaise. Salad ready.

5. Transfer the finished chicken with onions (it cooks very quickly - 5-7 minutes) to a clean plate.

6. We prepare sauces. Take two small bowls. Squeeze 5 tablespoons of ketchup into one and add a teaspoon of your favorite seasoning (I used khmeli-suneli). Mix well. Pour 5 tablespoons of kefir into the second bowl, add mayonnaise (4 tablespoons per eye) and squeeze out two garlic cloves. Mix well.

7. We cut tomatoes and cucumbers, cut them thinly into slices and place them on a plate.

8. We place all the ingredients for shawarma next to each other on the table so that it is convenient to lay them out right away.

9. We take a large board and place half of one sheet of pita bread on it. We spread it well with two sauces, place the chicken closer to the right edge in a row (it will be more convenient if the chicken on the plate is divided into 4 parts at once). Place cabbage in a row next to the chicken. Place tomatoes and cucumbers on top of the cabbage.

We roll the finished shawarma so that one edge is folded so that the filling does not leak out.

We make the other 3 shawarmas using the same principle.

10. Heat the oil in a frying pan. Fry the shawarma on both sides until golden brown. If there are sauces left, put a spoonful of sauce in the open part of the shawarma before serving.

Shawarma without lavash

Ingredients:

Salt (to taste) - 0.5 tsp.

Mayonnaise - 3 tbsp. l.

Chicken (fillet or leg) - 400 g

White cabbage – 150 g

Carrots (not spicy in Korean) - 100 g

Tomato (medium) – 1 pc.

Bread (baguette) - 1 piece

Seasoning (to taste) - 0.5 tsp.

Cooking method:

1. Remove bones from the chicken, finely chop the fillet and fry with seasonings until golden brown. 2. Chop the vegetables, add salt, you can squeeze the cabbage with your hands with salt to make it softer. 3. Cut the loaf into portions and remove the pulp. You need to leave the walls as thin as possible

4. Grease the peeled loaf with mayonnaise, about a tablespoon per piece. You can also coat it with tkemali sauce or ketchup, but, unfortunately, there was neither one nor the other in the refrigerator.

Shawarma or shawarma is a Middle Eastern dish that has become a fixture in fast food establishments around the world.

Very thinly sliced ​​meat filling with also thinly sliced ​​fresh vegetable salad, topped with sauce and wrapped in thin pita bread or pita - the dish is tasty, satisfying and convenient. And there are also many similar types of dishes, for example in Greece and Cyprus or - - in Israel.

There are many options for preparing shawarma, especially many options for the sauce that is poured over the filling, and the composition of vegetables in the filling salad can be different.

The main difficulty in preparing shawarma yourself is the lack of a special vertical grill for frying meat. Therefore, at home, fried or baked meat or cooked chicken is usually thinly sliced. Yes, the vegetables that are available go into the salad.

Nevertheless, with all these different combinations of products, the final dish turns out delicious, especially since everyone can choose the ingredients to suit their desires.

Since there was baked chicken left at home, I cooked chicken shawarma and everything that was found in the refrigerator that was suitable for this dish.

So the recipe is as simple and unpretentious as possible, but the result is really good.

For homemade chicken shawarma you will need

For 2 large shawarmas.

• Lavash leaf. 1 large.
• Chicken meat, baked or fried. No bones. 200 gr.
• White cabbage. 100 gr.
• Carrot. 1 PC. Small.
• Onion. Small.
• Tomato. 1 PC.
• Green onions. 1 stem.
• Garlic. 1-2 cloves. In this case we used , prepared for the winter .
• Sour cream. 1 tablespoon.
• Mayonnaise. 1 tablespoon.
• Salt. Taste.
• Ground black pepper. Taste.
• You can also use cucumber, sweet and hot peppers, daikon, radishes, sweet radishes, your favorite greens, and sometimes they even use ketchup as one of the sauce ingredients, so there are a great many possible combinations of ingredients.

We cook shawarma with chicken at home.

In a small bowl, mix mayonnaise, very finely chopped garlic, sour cream and salt. Since this time we used stock instead of garlic, I did not add salt.

This shawarma sauce. Let it sit while the remaining ingredients are prepared.

Cut the cooked chicken meat into very thin strips. If there is no ready-made meat, then the fastest way would be to fry the chicken fillet in a frying pan and then slice it thinly.

The cabbage needs to be chopped very thin. Then place the chopped cabbage in a bowl, sprinkle a little salt and mash with your hands so that the cabbage softens and releases juice.

Tomatoes, carrots, cucumber, if desired, and other vegetables are cut into very thin strips.

Onions, preferably sweet, are cut into very thin half rings. If the onion is sharp, then you can put the chopped onion in a colander, pour boiling water over it and immediately rinse with cold water.

Just chop the greens finely.

Cut the lavash sheet crosswise into 2 parts. Lightly coat each with sauce and place some cabbage with carrots and chopped chicken closer to one short edge. Add tomatoes, onions and herbs.

Then again lay out the cabbage, carrots and other vegetables as desired. Add sour cream and mayonnaise sauce on top.

Be careful, the vegetables will still release their juice, so the filling may turn out too wet and the shawarma will not be very convenient to eat.

Wrap the filling in pita bread. First we bend the side parts, and then completely wrap the filling.

If you use pita, then cut the pita, grease the resulting pocket with sauce and put meat and vegetables in the pita, adding a little sauce.

It tastes best to lightly fry the finished shawarma in a dry frying pan, or on the grill, ideally double-sided or pressing with a spatula. First, the shawarma is laid out seam side down so that the bread is fixed and does not unfold, and after 1-2 minutes, turn it over and fry on the other side.

It’s best to serve shawarma with chicken hot, but it’s also really tasty when it’s cooled. Eat shawarma with your hands, paying attention to the fact that the sauce, mixed with the juice from the vegetables, can leak and start dripping, so it is more convenient to wrap the lower part of the shawarma in a napkin or foil.