Meat oriental dish(doner kebab) - unpretentious in preparation, and at the same time tasty dish from the category of quick dishes.

It looks like a flat cake (pita) stuffed minced meat, spices, sauce, and fresh vegetables. From the inside - you will have to rely on the manufacturer of this dish, as there are different rumors about it ...

Shawarma composition

Several dozen ways to make shawarma exist only in Russia. Almost any meat is used - including pork, lamb, beef, chicken or turkey ...

But in Muslim countries, in accordance with local traditions, only camel meat or lamb is added to this dish.

The meat is grilled using a special technology.

Spices in shawarma are added to a large number- after all, the dish should be fiery spicy to taste. This is what seasonings such as red and black pepper, cumin, turmeric contribute to.

A lot of greens are also put - cilantro, dill, parsley. Some recipes contain garlic and green onions.

Each chef adds different sauces, it probably depends not only on his preferences, but also on how competent he considers the category of his customers.

V real shawarma neither ketchup nor mayonnaise is put in - this facilitation of the technology of making the dish was introduced by shawarma traders in Russia. Sour cream or kefir sauces with garlic are most suitable for doner kebab.

As vegetable side dish vegetables are used according to the season: in summer - tomatoes and cucumbers, and in winter - Korean carrots and cabbage.

Shawarma can be vegetarian - without adding meat.

In principle, you can cook shawarma even with canned fish, sausages and other semi-finished meat products.

Contraindications to the use of shawarma

First, it is a tendency to obesity and disease. gastrointestinal tract... Nursing mothers and children up to three years it is not recommended to eat shawarma even homemade... Also, if you have liver problems, be careful - this dish contains enough hot spices and garlic to get you in trouble.

Shawarma harm

Everyone has probably heard about the harm of fast food. But not everyone is attentive to everything that they hear, and even more so not everyone understands that everything that happens around can concern themselves ...

Fast hot food cooks for a maximum of ten minutes is convenient. But shawarma bought at the market or at the metro station contains about 120 grams of fat, which exceeds daily rate a person in fat by almost 50 grams - and this is already harmful. Because this is a guaranteed significant weight gain. Scientists have found that one portion of shawarma eaten is equivalent to drinking a glass of melted cooking fat.

And there may also be indigestion, and possible infectious diseases of the gastrointestinal tract, and just an upset stomach. After all, eating in an unfamiliar place on the street, we often take risks. And we don't have much choice: hamburgers and hot dogs from genetically modified foods and with a bunch of preservatives or shawarma, which contains a minimum of this? And if you are not yet ready to snack on yogurt, cheese, nuts and kefir, then it is better to choose shawarma - there are much less harmful components in it than in a hamburger and hot dog. And if you are not at all afraid of rapidly increasing your weight, then you are a happy person who does not yet need to monitor your weight.

And, perhaps, you have not yet had to meet others harmful consequences fast food - heart disease, liver disease and diabetes.

Scientists have found that, even if you eat one serving of shawarma twice a week, the risk of developing a heart attack increases several times. After all, saturated fatty acids, which make up the fat contained in fast food, contribute to an increase in blood cholesterol levels and the development of atherosclerosis.

If you regularly eat different types of fast food, the proportion of the liver enzyme increases sharply - irreversible changes occur in the liver.

But, even knowing about the dangers of shawarma and other products fast food, giving up on them is not so easy.

Scientists at Princeton University have found that fast food causes addiction in a person, which is akin to drug addiction. And endocrinologist Michael Schwartz from the University of Washington found that fast food lovers become immune to the hormone that controls appetite - leptin. As a result, uncontrolled food intake develops - bulimia.

A close relationship has also been established between frequent use fast food, which includes shawarma, semi-finished products and the occurrence of Alzheimer's disease, depression, and even schizophrenia ...

But everything is not so hopeless, because you can try to avoid a large amount of fat by using dietary meat - veal or chicken - to make shawarma. And add more fresh vegetables and herbs, necessarily spices - and "voila!", we get a tasty and quite healthy, even dietary product.

That's just, you can count on this only when cooking shawarma at home... For themselves, after all, no one will cook poor quality and harmful?

But in any case, you cannot abuse shawarma.

Shawarma recipe at home

Shawarma can be cooked in a flat cake (pita), in pita bread, or simply served on plates, when all the filling is simply laid out in a bowl and served along with bread.

General recipe for making homemade shawarma

We take thin pita... We unfold it and evenly distribute the sauce over it, sprinkle with spices and salt. Fry the meat and a little onion. Chop finely and put on pita bread, right on top of the sauce. Finely chopped vegetables (tomato, cucumber, lettuce) and herbs, add on top. Lightly coat everything with sauce and wrap one layer of pita bread, completely covering the filling. We fold pita bread on both sides like a roll.

How winter version, you can put stewed cabbage on the meat.

Each dish has a special piquancy, and an unsurpassed taste is given by a certain detail, peculiarity, its own zest. Shawarma has this zest - this is the sauce that was involved in its preparation.

The recipe for a great garlic sauce.
Ingredients:

• 4 tablespoons of kefir;
• 4 tablespoons sour cream;
• 4 tablespoons of mayonnaise;
• one large head of garlic;
• ground red pepper;
• ground black pepper;
• spices - curry, coriander;
• dried herbs - dill, cilantro, parsley.

Peel the garlic and crush it with a garlic press. Add all the other ingredients and mix everything thoroughly. We leave for about an hour so that the sauce is infused and saturated, after which it is ready for use.

At the same time, I want to add that this garlic Sause suitable not only with shawarma, but also with kebabs, chicken, and other meat dishes.

Lilia Yurkanis
for women's magazine site

When using and reprinting the material, an active link to the female online magazine obligatory

Hello everyone! If you are looking for something special, delicious recipe cooking shawarma at home, then our article is for you.

Many delicious and healthy dishes came to Russia from the Eastern and Arab countries and one of the many recipes is shawarma. Surely many have learned about the existence of this amazing delicious dish, with the mass appearance of kiosks and cafes on the streets of your city, which sell ready-made shawarma.

The so-called "shawarma" is very popular due to the fact that you can have a quick and satisfying snack with it. And the most convenient thing is that it is not necessary to buy it in stalls and kiosks, but can be prepared at home, with a small investment of time and money. Especially if the season is vegetables!

Shawarma is a quick-cooked dish with hot meat filling and vegetables wrapped in pita bread. It is considered a fast food dish, but when preparing shawarma at home, you can make sure that it turns out not only satisfying and tasty, but also healthy.

Shawarma exists in several types, and homemade shawarma is also prepared quickly and does not require a lot of time. In addition, the filling can be changed at your own discretion. Usually shawarma is prepared from lamb, chicken, veal or, in non-Muslim countries, from pork. The meat is fried vertically on the grill and, as it is fried, it is cut off and used for the filling. In addition to meat, vegetables (and sometimes fish and fruits), cucumbers (fresh, pickled or pickled), tomatoes, carrots (or in Korean or just fresh), potatoes, cabbage, onions are used, and all this is seasoned with different sauces.

Ingredients:

• cabbage - 150 gr;
• carrots - 1 pc;
• meat (beef) 300-400 gr;
• onion - 1 pc;
• parsley - 50 gr;
• not a lot of mayonnaise and ketchup;
• salt, pepper - to taste;
• vegetable oil- 3-4 tbsp;

Ingredients for making the sauce:

• sour cream - 150 gr;
• garlic 1 - 2 cloves;
• dill, parsley - 30 gr each;
• salt and pepper to taste;

You can bake lavash yourself. Also at home with a minimum investment of time. And if on hastily, it is easier of course to buy ready-made in the store. The main thing is that it is not burnt or torn. Since, when you wrap it, there is a chance that the sauce will leak through cracks or overdried pita bread.

Ingredients for pita bread:

• flour-1 glass:
• egg - 1 pc;
• not much milk or water;

Shawarma cooked at home

1. Pour flour into a bowl, add salt. In the middle, make a hole and pour in an egg, mix flour with egg and gradually pour milk or water and stir. Knead the dough in a cup, then place it on the table and continue to knead. When the dough is ready, let it sit for 20-25 minutes and cover it with a towel

2. Ready dough divide into several circles and roll out each piece by 2 mm. Bake in a dry, oil-free frying pan for 1-2 minutes on each side.

3. For the filling, cut the meat into slices and fry it in a skillet in vegetable oil.

4. Thinly cut the onion into half rings, cut the cucumbers into thin strips, grate the carrots for Korean carrots and cut the cabbage into thin strips.

5. Making the sauce. Mix sour cream with chopped garlic and dill, salt and pepper to taste.

6. Spread the baked pita bread on the table and spread with sauce, put the filling on top of the sauce and sprinkle with parsley. And add a little mayonnaise and ketchup. Wrap the shawarma as in the photo

Bon Appetit!

Recipe 1. Cooking shawarma with chicken (simple classic recipe)

Ingredients:

• chicken fillet (breast) - 300 gr;
• fresh cabbage - 1/6 head of cabbage;
• pickled cucumbers 2-3 pcs;
• sour cream butter;

Preparation:

1. Cut the chicken fillet into small pieces and fry in butter.

2. Chop the cabbage into strips, press it with your hands and salt.

3. Peel the pickled cucumbers and cut into strips.

4. Lay out the pita bread on the table and begin to lay out the filling, first put a layer of cabbage, then put a layer of meat.

Pour sour cream on top and put a layer of pickled cucumbers on top of the sour cream.

5. We wrap the shawarma, tucking the tips of the lavash inward.

6. Put the wrapped shawarma in a frying pan and heat it up, in turn press the shawarma so that it becomes a little flat, do it on both sides.

Bon Appetit!

Recipe 2. How to cook shawarma (shawarma) at home with sausage

Shawarma, shaverna, shawarma - as soon as they do not call this dish. It would seem that the most common combination of pita bread, meat and vegetables, but how delicious!

This shawarma is cooked in a thin Armenian lavash, which can be bought at the store and is easy to make with your own hands. As a rule, it is cooked with meat, but meat can also be replaced with boiled or smoked sausage.

Ingredients:

• thin pita bread - 1 pc;
• two processed cheese;
• 100 grams of watercress;
• 100 grams of boiled or smoked sausage;
• fresh tomato;
• 100 grams of ketchup;
• fresh cucumber;
• pod bell pepper;
• 100 grams of mayonnaise;

Preparation:

Spread a sheet of pita bread on the table. Combine ketchup with mayonnaise and grease pita bread.

Rinse the lettuce leaves with a paper towel and place in the center of the pita bread.

Rinse the tomato and cucumber and cut into small pieces in the form of strips, and put on the lettuce leaves in a layer.

Remove the footboard and seeds from the bell pepper, cut into thin strips, put on a layer of tomato and cucumber.

Cut the sausage into strips and put a layer on the pepper.

Grate cheese on coarse grater and lay on top of the sausage.

Wrap the pita bread, put in a pan and fry on both sides until golden brown.

Recipe 3. How to cook shawarma at home in pork pita bread

Ingredients for the sauce:

• a few cloves of garlic;
• dill and parsley;
• mayonnaise;

Preparation:

Squeeze the garlic into a cup, add finely chopped herbs, pour over mayonnaise and mix.

Ingredients:

• pita bread - 1 pc;
• pork meat - 300 gr;
• Chinese cabbage;
• fresh cucumber;
• fresh tomato;
• cheese;
• mayonnaise;
• a few cloves of garlic;
• dill and parsley;
• vegetable oil;

Preparation:

1. Cut the pork meat into small pieces and fry in a pan without vegetable oil, fry for 5-7 minutes, stirring constantly. This can simulate the effect of vertical frying of meat. Mix the fried meat with the prepared sauce.

Do not add any spices to the meat, everything that will be needed in the sauce.

2. While the meat is saturated, cut Chinese cabbage strips, three grated cheese and cucumber, cut the tomato.

4. Wrap the shawarma and fry on both sides in a hot frying pan without oil. Do not fry, only warm up!

Bon Appetit.

Recipe 4. Cooking shawarma without chicken (step by step recipe with photo)

Ingredients for the sauce:

• garlic;
• mayonnaise - 6 tablespoons;
• ketchup - 6 tbsp;

Mix the ketchup and mayonnaise, put finely chopped garlic in the mixed ketchup and mayonnaise.

Ingredients for shawarma filling:

• pita bread - 2 pcs;
• hard cheese or suluguni - 200 gr;
• fresh white cabbage - 100 gr;
• Korean carrots-100 gr;
• onion - 1 pc;
• fresh tomatoes;
• fresh cucumbers;
• ketchup;
• parsley and dill;

Preparation:

1. Spread a sheet of pita bread on the table and spread with ketchup.

2. Grate cheese or cut into cubes.

3. Drizzle a little sauce.

4. Chop the cabbage into strips, salt and rinse with your hands (to give juice), put a layer on top of the cheese.

5. Put a layer of Korean carrots on top of the cabbage layer.

6. Cut the cucumber, not too finely, lay on top of the carrots. Cut the onion into half rings and place on a cucumber.

7. Cut the tomato into small pieces.

8. Wrap the shawarma and fry it in a dry frying pan to melt the cheese. And all the delicious shawarma is ready to eat.

Bon Appetit!

Recipe 5. A simple recipe for shawarma with duck (instead of chicken)

Ingredients:

• duck meat (boiled) - 200 gr;
• champignons - 200 gr;
• sour cream - 2 tbsp;
• butter - 50 gr;
• greens - 4 branches;
• fresh or salted cucumber - 1 pc;
• Korean carrots - 50 gr;
• mayonnaise - 2 tbsp;
• ketchup - 2 tbsp;
• pita bread - 2 pcs;
• vegetable oil for frying;

Preparation:

1. Boil duck meat in salted water with bay leaf.
2. Rinse the champignons and cut into thin strips, put salt in a frying pan and cover with a lid, when the mushrooms give juice, remove the lid and fry until all the liquid evaporates, add sour cream and chopped herbs. Simmer for two minutes.

3. Cut the cucumber into slices and place next to the finished Korean carrots.

4. Take one part, pour mayonnaise, ketchup and distribute over the entire surface of the pita bread. Put the filling on the pita bread: fried duck meat, mushrooms, Korean carrots, cucumbers.

5. Wrap the shawarma and put it in a plate on a lettuce leaf.

Bon Appetit!

Real shawarma sauces like in stalls (5 sauces)

On this moment, exists great amount sauces and each chef has his own special recipe sauce. For a piquant taste, someone adds their own special ingredient to the sauce - parsley, dill or basil and many other herbs.

The classic shawarma sauce recipe

Ingredients:

• sour cream - 100 gr;
• kefir - 100 gr;
• mayonnaise - 100 gr;
• garlic - 1 clove;
• black pepper - a pinch;
• red pepper (to taste);
• salt;

Preparation:

1. Mix sour cream, kefir and mayonnaise, mix thoroughly. And add the crushed garlic, salt and pepper to taste.
2. Let the sauce steep for 15 minutes.
3. Add greens (parsley and dill) to the sauce according to your own taste.

Sauce by classic recipe goes very well with any kind of shawarma.

Recipe 1. Sauce without mayonnaise (spicy garlic)

Ingredients:

• kefir - 1 glass;
• egg yolks - 4 pcs;
• mustard - 2 tsp;
• garlic - 1 head;
• vegetable oil - 1/2 cup;
• salt - 1 tsp;
• black pepper - 1/2 tsp;
• red pepper - on the tip of a knife;
• parsley - 1 - 2 branches;

Preparation:

1. Beat the yolks with mustard and kefir, add salt, pepper and mix everything thoroughly.
2. Continuing to beat, add vegetable oil in a thin stream. Add finely grated or crushed garlic.
3. Leave the sauce in the refrigerator for 60 minutes. Add finely chopped dill before use.

This sauce is served with chicken or beef shawarma.

Sauce 2.With mayonnaise (classic + suneli hops)

Ingredients:

• fermented baked milk;
• sour cream;
• mayonnaise;
• lemon;
• garlic;
• hop-suneli;
• black pepper;
• sugar;
• salt;

Preparation:

1. Mix the three main ingredients of the sauce, pour the fermented baked milk into a deep plate, put sour cream and mayonnaise in the fermented baked milk. Mix everything thoroughly.
2. Add 1 tablespoon of salt and the same amount of sugar.
3. Squeeze 1/4 lemon into the sauce.
4. Crush 8-10 cloves of garlic and put in the sauce, mix everything thoroughly.
5. Add 1/2 tablespoon of hop-suneli seasoning and the same amount of black pepper.

Hmeli-suneli seasoning is well suited for meat and fish and is used in Georgian cuisine.

Sauce 3. Sour cream sauce

Ingredients:

• fresh sour cream - 100 gr;
• mayonnaise - 2 tbsp;
• garlic - 3 cloves;
• basil - 1 tsp;
• salt and pepper to taste;

Preparation:

1. Pour sour cream into a deep bowl, mix with mayonnaise and squeeze garlic.
2. Season with salt and pepper and add basil and finely chopped herbs.

Sauce 4. Garlic-yoghurt

Ingredients:

• 1 glass of unsweetened yogurt
• 1/2 head of garlic;
• 5 tbsp olive oil;

Preparation:

Peel and crush the garlic, beat with a blender with yogurt, then add butter and beat again. Season with salt and herbs to taste.

Sauce 5. Red tomato shawarma sauce

Ingredients:

• tomato juice- 1 glass;
• tomato paste - 3 tbsp;
• onion - 1 pc;
• bell pepper - 1 pc;
• fresh tomato - 1 pc;
• olive oil - 2 tablespoons;
• garlic 3-4 cloves;
• basil, cilantro;
• lemon juice - 1 tbsp;
• black pepper - 1/2 tsp;
• coriander - 1/2 tsp;
• salt to your own taste;

Preparation:

1. Peel the onion, remove the seeds and stem from the bell pepper. Scald the tomato with boiling water and remove the skin. Add tomato paste, grind vegetables with a blender into gruel.
2. Add chopped vegetables to tomato juice. Squeeze out the garlic and add the seasoning, finely chopped herbs, salt and olive oil.

This sauce can be used for both shawarma and meat.

How to properly wrap shawarma. Learning to wrap quickly!

Watch from 1 minute 50 seconds ...

Another wrapping option is the fastest! (Try to repeat ...)

Secrets of delicious shawarma

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

If the meat is dry, moisten it while cooking orange juice or add a dash of butter or fat tail to the skillet during frying. Meat acquires delicate taste and a piquant aroma.

For the sauce, grind the herbs along with the garlic and spices, and then mix these ingredients with the base. The sauce will be tasty and aromatic. If you want the sauce not to be pale, add bright paprika, curry and herbs to it. The result is a delicious and festive dressing!

Never warm shawarma in microwave oven because the lavash in it will become limp and lose its head start and taste. Finished shawarma can be additionally greased with sauce on top for juiciness and piquancy.

Shawarma sold on the streets of cities in Russia and Europe. This dish came to us from oriental cuisine, his original name- doner kebab. It is prepared from meat fried on a spit, which is mixed with vegetables, seasonings and spices, and then wrapped in pita bread. Shawarma is often equated with fast food, and such food is a priori hazardous to health. In reality, this dish can be both harmful and healthy, depending on the method of preparation and the ingredients chosen.

Street shawarma harm

Shawarma, which is cooked on the street, is a type of fast food. Such a dish is prepared no more than 10 minutes, it is inexpensive, and its taste qualities like many. Some people believe that shawarma is as harmful as hamburgers, others believe that eating it is not so dangerous. Whose point of view is correct?

Cooking conditions in stalls

The main problem is the cooking conditions. Vendors set up stalls with shawarma at the market and at metro stations. It is rarely observed here sanitary standards, especially with a large number of buyers. As a result, the cook “forgets” to wash his hands and disinfect the cutlery. Shawarma is prepared on a dirty table, on which pathogenic microbes multiply.

Another danger that lies in wait for lovers of street shawarma is spoiled meat. By roasting it harder, the chef hides the specific smell and taste. In addition, there are cases when the control authorities discovered counterfeit meat in tents with shawarma. Unscrupulous sellers pass off the meat of a cat, dog or pigeon for mutton and pork. Also, inspections often reveal that the dish is seasoned with a low-quality sauce that is not suitable for human consumption.

Video: Very useful shawarma in 15 minutes

Risk of indigestion

Shawarma bought in a stall near the metro is a lottery. The head of Rospotrebnadzor even called such food "feces", since E. coli was found in 70% of the salad that was taken from shawarma stalls for research.

The buyer does not know for sure what the dish is prepared from when the last cleaning was carried out in the improvised kitchen. That's why street shawarma often causes problems with the gastrointestinal tract:

• gastrointestinal infections;
• food poisoning;
• digestive disorders;
• stool disorders;
• nausea.

Consequences for the figure

Researchers from the American state of New Hampshire have calculated that the amount of fat in one serving of shawarma reaches 100 g or more when daily rate in 70-80 g. People who regularly eat this dish inevitably gain overweight... With a serving of fast food, they eat a wine glass of cooking oil, or 1000 kcal. This type of food addiction can lead to obesity, which is life-threatening.

Harm to the heart and blood vessels

Some types of shawarma are a quarter of fat, most of which are saturated. They cause blood cholesterol levels to rise and harden the arteries. Therefore, those people who eat shawarma at least 2 times a week run the risk of getting heart ischemia.

Against the background of obesity, provoked by fast food, it is possible to develop diabetes mellitus, arterial hypertension and others dangerous diseases... If a shawarma lover moves a little, eats a lot of fried, salted, smoked food, then within 10 years he will develop a heart attack, scientists are sure.

Effects on mental health

Researchers from Princeton University have found that shawarma, along with other types of "fast food", causes severe addiction, comparable to the drug. They also argue that excessive abuse of this food leads to serious mental disorders. The last statement is controversial. How much you need to eat shawarma to lose your mind, scientists do not explain.

What if you really want street shawarma?

Though " fast food"Does not contain anything useful, but often even poses a health hazard, hunger is also extremely harmful. It negatively affects the pancreas, and the secreted gastric juice eats away the delicate mucous membrane. Better, of course, to eat healthy food... If you have to choose between hot dog, burger and shawarma, stop at the latter. Oriental fast food contains fewer preservatives and GMOs.

Reduces health risks if it forms the main diet of vegetables and fruits, will lead active image life. Subject to these conditions, you can sometimes pamper yourself with shawarma - 1-2 times a week, but not more often. Better to buy fast food in the same place. This is the only way to protect yourself from buying low-quality food.

The benefits of homemade shawarma

Nutritionists believe that shawarma and other types of fast food are equally harmful. This assessment is fair, but only in relation to the dish from the stalls on the street. Home product can be useful and dietary. It all depends on how and from what to cook it.

Composition of the dish

To turn shawarma into healthy dish, you need to choose the right products for its preparation. Use the following tips:

1. Use dietary meats- chicken, turkey or veal. it low-fat varieties, which are practically devoid of "bad" cholesterol. However, they contain a lot of proteins, vitamins A, E and group B, iron and potassium, phosphorus and manganese, iodine and other minerals.
2. Add more fresh vegetables and herbs. They are rich in fiber, micro and macro elements, necessary for the body for normal operation.
3. Use sour cream and garlic, kefir sauce or homemade tomato paste. V traditional recipe shawarma no ketchup and mayonnaise. They were invented to use street vendors in Russia to reduce the cost of food.

Cooking conditions

By cooking shawarma at home, you can eliminate the risks associated with buying street fast food:

1. Keep track of the expiration dates of the products you use.
2. Observe sanitary and hygienic standards.
3. Grill meat, not deep-fat big amount oils.

Observing these simple rules, you will protect yourself from intestinal infections, poisoning and other problems. By using the grill, the meat will be healthier and less fatty.

How to turn shawarma into a dietary meal?

Shawarma, cooked at home, not only does not add extra pounds, but at the same time it will have a positive effect on the state of health:

• vegetables and herbs will fill the lack of vitamins and minerals;
• spices will fight harmful microorganisms, since they are natural antibiotics;
• the protein found in meat will boost immunity.

You can cook vegetarian shawarma stuffing pita bread with vegetables, herbs and cheese. Such a dish is allowed in the post. Even without meat, it remains tasty, while it does not cause problems with the heart and blood vessels, and does not provoke obesity. The main thing is to observe the measure and not overeat.

H There is nothing difficult in buying ready-made shawarma on the street, but sometimes you really want to change something in the recipe, do it in your own way. Do you know that feeling? Or maybe it seems that the price for it has been shamelessly overstated lately? Then this article is for you, here we will tell you how to cook shawarma yourself as tasty as possible, quickly and not too expensive. For special enthusiasts, there is even a recipe with their favorite sausages!

Shawarma can in no way be called a primordially Russian dish, but since the times of the USSR, Russian cuisine has been traditional dishes many countries, including the east. Now you can buy it literally everywhere - there is certainly a 24-hour kiosk on every street, and the choice does not disappoint. And if you want more sophisticated tastes and proven quality, a simple dish can be ordered in many restaurants and each one will surely surprise you with its serving.

In a word, the popularity of shawarma has now reached its peak and therefore the ability to cook it is appreciated more and more. And it is not surprising, because there is nothing tastier than good, fresh meat and vegetables combined with hot and slightly crispy lavash ... We will gladly tell you how to cook the best shawarma in your life at home and even share some of the master's secrets! Let's get started?

Homemade shawarma with chicken

Perhaps this will surprise you, but traditionally, almost no vegetables are included in the shawarma - neither cabbage, nor cucumbers, and even more so no corn and potatoes. Although the recipes are now changing very quickly, at first we want to offer you a variant of the dish that is closer to its origins, without unnecessary additives - only meat, lavash and onions. Many people are afraid to cook according to a recipe, because they do not want the dish to turn out to be dry, but this is very in vain - properly cooked meat simply cannot be such.

Ingredients:

Chicken fillet (preferably red meat) - 200 grams per person;
spices for shawarma (read more in the application "cooking secrets");
thin, fresh pita bread - 1 flat cake per person;
onions - 1/2 small onion per person;
adjika.

How to cook?

Step 1. First peel the onion, wash it and cut off the top and bottom. We won't need them. Rinse the meat. We wrote there about red fillet - this is meat removed from the legs and thighs of chicken. It is this meat that turns out to be juicy and tender and is traditionally used in the dish. Therefore, we do not recommend using breast fillets.

Step 2. Cut the meat as thin as possible. The pieces should be long, but the thickness should be as thin as possible. Salt the chopped meat and cover with spices, in your opinion, the most suitable. Marinate at room temperature in a closed container for about an hour or more.

Step 3. In the meantime, chop the onion into thin half rings. You can use both red and white onions here, this will not greatly affect the taste, and the appearance too - the contents will be hidden behind the cake. In a hot skillet drizzled with oil, fry the onion for about 20 minutes, until it has a golden color and soft texture. The main thing is not to burn it - it will greatly affect the taste.

Step 4. Now, preheat a skillet (preferably a wok) with a thick bottom and a high rim. Heat the oil on it and, when the dishes are hot enough, place the chicken on it with tongs so that the juice from the marinade remains in the container.

Stir constantly and fry the chicken until tender. You won't need much time as thinly sliced ​​poultry meat cooks very quickly. It is also very important not to overexpose, because then the meat can dry out. This will affect the taste too much and spoil it, so you shouldn't.

Step 5. Spread the pita bread on the work surface. Put the chicken in the center, on top with a layer of onion and adjika to taste. Wrap the shawarma tightly, and then fry in a dry frying pan on each side until the pita bread is browned or send to a very preheated oven. Shawarma is ready! Recommended to serve with vegetable salad and hot sauces.

Bon Appetit!

Shawarma with pork at home

Shawarma has never been dietary meal, therefore the best meat for her there will be high-quality, tender and fatty pork. Of course, you can always replace it with any other meat you love, or even make it vegetarian by adding beans, an egg or, for example, soy meat. And, most importantly, remember - cook with love and everything will turn out better than you can imagine!

Ingredients for two shawarmas:

Pork fillet - 250 grams;
pickled cucumber - 1 large;
White cabbage;
1 small onion;
1/2 small carrots, can be replaced with Korean carrots;
1 medium tomato:
salt;
pita bread - 2 flat cakes;
ketchup, mayonnaise.

How to cook?

Step 1. Wash all vegetables, peel the onions. The meat also needs to be washed, large pieces fat is still desirable to cut.

Step 2. Cut into pieces of meat thinly, rub with salt and leave to marinate for 30 minutes. Cut the tomato and pickled cucumber into thin strips, put all the vegetables on separate saucers. Cut the onion into thin half rings and pour boiling water over in a deep bowl. This will remove excess bitterness and pungency; after a couple of minutes, the water can be drained. Grate the carrots on a coarse grater or a special grater for Korean carrots. Chop the cabbage with a sharp knife. It should come out about a handful per person.

Step 3. Put the cabbage in a deep bowl, sprinkle lightly with oil and sprinkle with salt, leave for 5 minutes. Then, with clean hands, knead it as much as possible. The vegetable will begin to juice and soften, this will get rid of excess volume and make the taste richer and more pleasant. After mashing the cabbage, mix it with the carrots.

Step 4. Heat a deep, thick-bottomed skillet and drizzle a little oil over it. Place the pieces of pork on a hot surface and, stirring occasionally, fry the meat until full readiness- and this is about 10 minutes. Of course, the thinner you cut the meat initially, the better and faster it will cook.

Step 5. Unroll the pita bread on the work surface. Distribute ketchup and mayonnaise randomly over the entire surface, if desired, you can add mustard, adjika or any other favorite sauce - the main thing is not to overdo it with moisture. For the same reason, you do not need to spread the sauces, leave them in the same state in which they lay when applied.

Step 6. Put the fried meat on top, distribute the vegetables evenly along the center. Then, tightly roll the pita bread, along with all the filling, so that the cake is completely covered. We will tell you more about how you can wrap shawarma in the appendix.

Step 7. Put the finished shawarma in a very preheated oven so that it is slightly browned, this will take about 7-10 minutes.

You can serve the shawarma whole or cut into two halves. Bon Appetit!

Homemade shawarma with cheese and sausages

No matter how interesting recipes with meat are, sometimes they turn out to be too costly, including in time. I wonder if it is possible to cook your favorite shawarma with sausages so that you hardly need to cook anything? Of course you can, moreover, it will turn out very interesting, you can add a little more cheese and, of course, your favorite sauces. It will take almost no time to cook - about 10-15 minutes maximum, and the result will be satisfying and very tasty. And most importantly, quite inexpensive.

Ingredients for 2 shawarma:

Sausages are your favorite ones, the type is not important for the recipe - 4 pieces;
1 small tomato;
hard cheese- 100g;
ketchup, mayonnaise;
pita bread - 2 flat cakes;
Korean carrots - 70-80 grams (optional);
fresh or pickled cucumber- 1 medium;
any vegetable you want.

How to cook?

Step 1. Wash the tomato and cucumber, if fresh, cut off excess parts. Peel the sausages and place them on a work surface. Basically, there are no strict restrictions on the choice of products in this recipe, whatever you use can be a combination of your favorite foods or foods at hand. Do you want to use sausage instead of sausages? Forward! Do you want corn for a long time? You can add it too. Or maybe you have in the fridge bulgarian pepper? Wonderful. All this will come up, wash and start slicing.

Step 2. Cut the tomato and cucumber into thin strips, the cucumber can be grated on a special grater for Korean carrots... There are few crunchy ingredients in this recipe, so we recommend that you still use fresh cucumber, but this depends on your preference. Any other vegetables, if you use them, also need to be chopped thinly and set aside. Grate the cheese on a coarse grater and put it separately - it will be used very first.

Step 3. Sausages. And here we have several options. Of course, like meat, you can simply cut it thinly, but there is another very interesting option... Tell me, do you like hot dogs? If so, then you will probably understand where I am heading, won't you? 
This is very good way combine two favorite dishes, so special lovers of this delicacy can not complicate their life with slicing, but leave everything as it is. It will turn out very tasty, you can be sure!

Step 4. Spread the pita bread on the work surface. On top, generously apply your favorite sauces, sauce and ketchup, you can mustard - everything is in use! Then, spread the cheese along the center of the pita bread. Here we put it into play first, because being closer to the edge of the lavash, it will have time to warm up well and melt - isn't this why we add it? If this is not too important for you, you can add it whenever you want. Spread the sausages, if you cut them, in the same way on top of the cheese, and if using whole ones, place millet next to them in the very center. In this case, the shawarma will not turn out too long, but very thick and juicy inside. On top of the sausages, distribute the chopped vegetables in hot order, you can sprinkle the top with herbs, seasonings, an additional layer of cheese, or leave it as it is - the matter remains small.

Step 5. Wrap the top and bottom edges as tightly as possible to make sure that the sausages do not remain somewhere in the center, but will be at the very surface. Then, like a roll, roll the shawarma tightly and press lightly so that excess air comes out and all the sauces stick to the filling. Now, it remains only for 10 minutes to send the shawarma to the preheated oven and you can start your meal as soon as possible. See how easy it is?

Bon Appetit!

How to cook homemade shawarma. Secrets of cooking real homemade shawarma

Secret 1. Spices. In the preparation of real shawarma, or, to be more precise, shawarma, one of the most important factors is the correct selection of spices. Meat itself should be High Quality, to provide bright taste and the juiciness of the dish, but the unique aroma and oriental notes can only add spices.

Of course, true masters always prepare their mixtures themselves and pass on the secret of its preparation strictly in confidence and only to "their" people. It is almost impossible to find out this secret, and everyone has their own secret. Therefore, all that we can give you is the main components of the mixtures, which are known to almost everyone. And what else to add and in what quantities to mix it, only experience, language and "the feeling of a cook" can tell you.

Therefore, do not be afraid to experiment and work out the "very" taste. Perhaps one day you will become the very master whose secrets all the guests and their spies are trying in vain to find out? 

Among the known must-have spices included in the composition are listed: coriander, a mixture different types peppers, turmeric, paprika (preferably smoked), cardamom, sometimes put cinnamon. It is also recommended to add cumin and grated mustard seeds. In short, almost everything you can find on the spice shop in the eastern market.
And in holiday options cooking even add dried fruits and nuts. It's amazing how much, isn't it?

Secret 2. Cooking meat. I think many of you have seen that meat is never fried in a pan in kiosks with quality shawarma. It is cut from some kind of large vertical skewer, on which the meat is strung in a very thick layer.

In fact, this skewer is the second biggest secret to making the perfect shawarma. This is not just the grill we are used to. The meat is cut very thin slices and, most often, from some specific parts of the animal's body, and then also marinated with salt and spices. After that, many pieces of this marinated meat are strung on this long skewer and every few levels are sandwiched with high-quality lamb or goose fat, and sometimes both in turn. And then, all of this slowly cooks, slowly rotating in front of a heat source, ideally a coal one.

This is how it is created real taste and cook this at home without special equipment certainly not possible. But for many, the problem does not seem so big, people come up with a variety of interesting ways how you can cook something like this at home. And we have one interesting one for you!

To do this, you will need to cut the chicken meat off the drumsticks and marinate it for about an hour. Then, put the meat in metal pan and close the lid just enough so that there is a very small passage for air from the oven. Next, you need to place the pot in the middle of the preheated oven. And the last thing - you will need wine stopper... One or two, but they must be dry. So, set it on the lid of a saucepan and on a piece of foil somewhere in the oven and do not open the oven for 40 minutes. The cork will begin to char and natural smoke will saturate the chicken slowly and gently as it cooks. The saucepan will allow the meat not to dry out and burn, and at the exit you will get very tender and delicious chicken meat, which will be almost indistinguishable from a real shawarma. A piece of goose fat in a saucepan will also be a big plus. Happy experiment!

Secret 3. Wrap the shawarma. When all the ingredients are prepared correctly and the shawarma is made up, a timid question arises - how to wrap it up? There are actually quite a few options and there is nothing complicated about them. Now we will explain to you the most basic ones.

So, here's a good and fairly simple option. This method is ideal for shorter but thicker shawarma like the shawarma we made in the third sausage recipe.
In this option, you need to fold the pita bread in half with the shorter sides. That is, imagine a rectangle in front of you. There are longer sides above and below, and short ones on the sides - lavash is arranged in the same way. And here the short sides need to be folded one to the other, and then move the upper edge of the centimeter 3-5 downward so that the piece is slightly wider.

Now, the filling will need to be laid out parallel to the sides, from top to bottom. When all the filling is laid out, do not fold the top and bottom edges too much.

And starting from the side, which is just on the fold, start wrapping the charm tightly.

Wrap it up to the end and ... Done! Not that difficult, right?

Secret 4. If you already decided to cook a real and very delicious shawarma, Special attention need to be given to the sauce. Do you think a real shawarma should be prepared with ketchup and mayonnaise? But no! It turns out that the right sauce is made on the basis of fermented milk products- sour cream, kefir, etc. Mayonnaise can also be put there, but it must be of the highest quality.

Shawarma sauce

So the ingredients:

Fatty sour cream - about 5 tablespoons;
good kefir- about 5 tablespoons;
homemade mayonnaise, homemade- about 5 tablespoons;
2 cloves of garlic, ground with 1/3 teaspoon of salt;
dried herbs;
finely chopped fresh herbs;
black pepper.

Then there is nothing particularly difficult. All ingredients must be mixed and mixed thoroughly with a whisk, you can add a couple of tablespoons of adjika. The sauce is good because it refreshes even on a hot day, because it consists of natural ingredients. Thick and rich in taste, it always turns out great and many people like it so much that they are ready to eat it without any meat, just on a piece of bread!

Now you know by the majority important aspects making the perfect shawarma! You no longer have to buy everything only at kiosks, you can experiment and surprise your loved ones at home. Of course, all these subtleties do not have to be applied late at night when you come home and just want to have a quick snack. But armed with these tips, you can serve such a seemingly simple dish to festive table and be on top. Few people know such secrets!

Good luck and delicious creations!

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Many of us are very fond of shawarma and buy it at the first kiosk we come across, which may not have a very positive effect on our health. Shawarma cooked at home will not only be tasty, but also healthy. In this article, we will share several cooking recipes of this dish with your own hand from quality products.

Perhaps it's not a secret for anyone that shawarma came to us from the East. Shawarma is a national dish in Turkey, where it is fried meat with various vegetable salads... Any meat of your choice can be wrapped in pita bread. In Turkey, it is customary to wrap lamb, and the method of cooking national dish slightly different from what we are used to.

Cooking 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 give spicy 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 making 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?

Take a close look at the pita that you purchased for making homemade shawarma... Examine the production time. Lavash, which has begun to dry, cannot be used for this dish, it simply will not work to roll the filling into it.

Before cooking shawarma at home, you must marinate the meat in advance. In order for the 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 meat in the pan, blot it with a napkin to prevent excess water... No oil is used for frying, make sure that the meat does not burn. After you have wrapped the filling in pita bread, fry the dish as lightly as possible in a dry cast iron skillet.

Sauces for the dish

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

For cooking, you need to grind everything and add as much sauce to the shawarma as your heart desires. In Turkey, it is customary to use several sauces in one dish. Or, opt for the one that you will definitely like.

If you want the shawarma to turn out at home, like the professionals, you need to learn how to roll it correctly, then the sauce will not flow from it.

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

Spread pita bread with sauce or several at once. Place the filling, put the meat on top of the vegetables, add the sauce. We wrap the filling in pita bread.

We suggest you familiarize yourself with several recipes for homemade shawarma. We hope you like something.

Ingredients:

• fresh pita bread;
• 90 g fresh cabbage;
• 200 g of 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, cut the carrots into small slices. Chop the dill and parsley. Mix everything with the addition of oil.

Cut the veal into cubes.

We begin to prepare the sauce for the dish. For the sauce, we mix sour cream, ketchup, chopped garlic. Stir thoroughly and proceed to refueling.

We spread the pita bread, grease it with mayonnaise, put the meat, salad, add the sauce and roll the pita bread.

Shawarma recipe at home

Ingredients for cooking:

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

Cooking method

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

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

We will need:

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

Cooking method

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

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

We spread the pita bread, grease it with the prepared sauce. Put pieces of meat, salad on it and season with sauce. We wrap the filling in pita bread. Shawarma is ready to eat.

Required Ingredients:

• fat-free mayonnaise;
• 1 cucumber;
• 1 tomato;
• 200 g of 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, three cheese. Cut the pork into cubes, fry until golden brown.

Put carrots, cooked salad on pita bread and season everything with sauce. Lay out the fried pork pieces, grease with mayonnaise again. Add cheese. We turn the filling into pita bread. The dish is ready to eat.

For cooking we need:

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

Cooking method

Cut the pork into cubes, fry in a 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 with meat. Add the cabbage and pour the sauce over everything.

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

Bon Appetit!