Recipe for making shawarma at home. Homemade shawarma with chicken

Street food is delicious, but tricky. It's hard not to be tempted by the juicy warm shawarma from the stall when it smells so delicious, and you have absolutely no time for a full meal. And few people at this moment come up with the idea to demand from the shawarma a quality certificate for products or at least a sanitary book. In most cases, of course, everything ends happily: the owner of the stall receives his legitimate profit, and the buyer's stomach receives a well-deserved portion of food. But personally, I don’t buy such dishes on the street. Yes, just in case. If you are of the same opinion, I will tell you how chicken shawarma is prepared at home. The recipe with a photo, step by step and in great detail, I outlined below. 2 cooking options for a well-known snack and 3 types of sauces will leave no chance for hunger. After 7-10 minutes of active cooking, you will receive a couple of homemade shawarma envelopes and full confidence that they will not upset your stomach.

Options for delicious shawarma dressings

When there is no time to cook, just mix sour cream with garlic and herbs. It will turn out delicious too. And for gourmets, I recommend the following recipes.

"Like in a stall". Required: 2 tbsp. l. sour cream, low-fat yogurt and mayonnaise, half a pickled cucumber, a couple of sprigs of fresh dill and a clove of garlic. From dried spices: curry mixture, ground coriander, cumin, black pepper. Adjust the amount of salt to taste. Wash the greens and finely chop. Grate the cucumber and peeled garlic clove on a fine grater or chop with a knife. Grind dry seasonings into powder (if necessary). Mix sour cream, mayonnaise and kefir. Add the rest of the ingredients. Bring to taste with salt. Let the mass stand in the refrigerator for about half an hour.
"Tomato". Take 1 tbsp. l. kefir (airan) and thick sour cream, 2 tbsp. l. thick tomato juice or ketchup, 4 tbsp. l. homemade mayonnaise, 1-2 cloves of garlic, salt and ground pepper - to taste. Press the garlic through a press. Pour kefir into a deep bowl. Add sour cream, mayonnaise and tomato. Put the garlic gruel, pepper and a pinch of salt. Mix thoroughly. You will get a spicy pale pink sauce.
"Mustard". Required: ready-made mustard - 1 tsp, mayonnaise - 5 tbsp. l., ketchup or tomato sauce - 2-3 tbsp. l., fresh herbs (parsley, dill) - 3-4 sprigs, fresh garlic - 2 teeth. Grind the garlic cloves in a convenient way. Mix with the rest of the ingredients. Salt to taste. Store in the refrigerator in a closed container.

Hearty shawarma with chicken and Korean carrots in pita bread

A version that is as close as possible to traditional, fragrant stall envelopes. Juicy fresh vegetables and hearty, fragrant chicken. Delicious and simple. The filling can be supplemented with boiled eggs, fried or raw salad onions, sweet peppers.

Ingredients for 2 pieces:

How to prepare a delicious shawarma with chicken, vegetables and cheese (a simple step-by-step recipe):

Traditionally, this street snack is served with spit-roasted chicken. At home, reproducing an authentic cooking option is quite problematic. But at home, chicken meat can be cooked in other, no less tasty, ways. By the way, for the filling of shawarma, you can also use meat leftovers from half-eaten dishes the day before. The most dietary cooking. To make the chicken juicy and tender, put it to boil in boiling water. For flavor, put vegetables and spices in a saucepan: onions, carrots, parsnips, allspice, bay leaves, etc. Cook after boiling the liquid again for 30-40 minutes over low heat. baking in the oven. Lubricate the parts of the chicken carcass with vegetable oil, sprinkle with your favorite spices and table salt. Bake on a baking sheet for 35-45 minutes until done. frying. Cut the prepared chicken into pieces. Fry in vegetable oil in small portions until golden brown. At the end, sprinkle with seasoning, salt. Cool the finished bird. Remove skin. If necessary, cut into strips.
Remove the top leaves from the cabbage fork. The rest - cut. Place in a colander and rinse well several times. Leave in the sink to drain the water. Then dry with paper towels. Instead of Beijing cabbage, you can use white cabbage. If the vegetable is “old”, then it is necessary to chop as finely as possible. It is also quite a worthy replacement - leaf lettuce. For example, lettuce.
Cucumbers and tomatoes cut into thin halves of circles or cubes.
Squeeze the carrots well from the brine. Excess liquid will soak the pita bread, and the filler will fall out.
Cheese grate on a coarse grater. Variety is up to personal preference. Instead of hard cheese, it is allowed to use suluguni, feta cheese or high-quality processed cheese.
For shawarma, it is advisable to use a dense, but elastic pita bread. It will not soak from the juice of vegetables and will not break when wrapping the filling. Too thin pita bread is better to fold in half before folding into an envelope. If the sheet is large, cut it in half. Small - use whole for one serving. Put a spoonful of sauce about in the middle. Spread it out, marking a rectangular place for the filling. Lay out the filling in layers in any order. But it is better that the juicy components are in the middle. My products are arranged like this: chicken, cabbage, cheese, tomatoes, carrots, cucumbers.
Fold into a neat oblong envelope. Fold up the top and bottom. Cover the filling with one of the side ends. Place the second free edge of the pita bread on top, overlapping. Put the finished shawarma "seam" down in a dry frying pan (grill or regular). Brown on both sides over medium heat.
Ready! I toasted the appetizer in a sandwich maker, so it came out flat. Although very tasty.

Juicy shawarma with smoked chicken and vegetables

Not quite a classic version, but very appetizing. The taste of smoked poultry is very well combined with Korean-style carrots and spicy tomato sauce. I advise you to try!

List of necessary products (for 2 servings):

How to cook fragrant shawarma at home:

Remove the skin from the chicken. Cut the meat into thin strips or disassemble into fibers. You can take any part of the carcass - breast, legs or even wings. I had smoked chicken roll.
Chop the cucumber into strips or grate for Korean salads (or the usual coarse one). Cut off the skin if desired. Lightly squeeze the cucumber slices from the juice.
Now fresh vegetables. Cut the tomato into halves. Shred the cabbage. If it is hard, salt it a little and remember with your hands. Very tasty shawarma is obtained with Korean carrots. But if it is not there, fresh will do. In this case, I recommend adding more garlic to the sauce. Coarsely grate raw carrots. And pickled - squeeze to remove excess liquid.
Cut a large sheet of pita bread into 2 equal parts. Apply the sauce in the center. Lay out the filling components - chicken, carrots, cucumber, cabbage and tomato slices. The sequence is not critical.
Roll the pita into an envelope. Brown the shawarma in a pan without using oil.
Serve warm. A nutritious snack is ready!

Shawarma is not only a very popular, but also incredibly tasty oriental dish, for the preparation of which we need pita bread, meat filling, sauce and fresh vegetables. For good, shawarma meat must be grilled, however, this is not always possible to do at home, so today there are just a huge number of recipes adapted for home cooking, according to which shawarma at home is prepared very quickly and easily. In order to make such an appetizer more tender and juicy, it is recommended to choose meat with a small amount of fat.

The main secret of such a great popularity of shawarma is that it is very satisfying, tasty, the whole cooking process does not take more than 20 minutes. In addition, such an appetizer is just perfect for treating unexpectedly arrived and very hungry guests.

Many are familiar with the amazing taste of shawarma, but, unfortunately, not all housewives know how shawarma is prepared at home. Here are some simple homemade shawarma recipes.

Homemade shawarma recipe number 1:

Ingredients:
2 Armenian lavash,
80 g white cabbage,
150 g pork meat,
2 tbsp. l. any ketchup,
3 garlic cloves,
1 st. l. green onion,
80 g sour cream
20 g carrots
1 tsp oil (sunflower),
1 tsp fresh greens,
Salt, vinegar 9%, sugar - to taste.

Cooking:
To begin with, finely chop the cabbage, chop the carrots on a coarse grater. Then add fresh, chopped herbs, onions. Mix everything well and season the salad with a little oil and vinegar. Add salt and sugar (a little, to taste). Next, cut the meat into thin strips. You can proceed to the preparation of a delicious sauce.

Sauce: mix sour cream, ketchup and pre-chopped garlic. As soon as the sauce acquires a uniform consistency, we can begin to “collect” the shawarma.

We put the pita bread on the table, after which we make a fairly wide strip of sauce on it, spread about half of the meat on top, then the cabbage salad, now again pour the sauce over everything and carefully roll the pita bread into a tube.

Ingredients:
2 Armenian lavash,
2 tomatoes (fresh)
1 st. l. lettuce onion,
1 cucumber
4-5 art. l. soy sauce,
150 g of any meat,
1 st. l. spices "7 peppers",
2 garlic cloves,
vegetable oil, sour cream, mayonnaise, potato chips, parsley - a little, to taste.

Cooking:
In a deep bowl, mix the seasoning, sauce and vegetable oil. We thoroughly wash the meat, then rub it with the prepared oil mixture and place it in a cool place for 1 hour so that it can be properly marinated with spices.
After an hour, we take out the meat and cut it into thin slices, and then fry it in a preheated and oiled brazier. At this time, prepare the sauce - mix mayonnaise and sour cream in equal quantities. Garlic cloves are crushed and added to the sauce - everything mixes well.

Peel the cucumber and finely chop, cut into cubes and tomato. We put a thin pita bread on the table, after which we alternately lay out the fried meat, chopped vegetables and fresh herbs on it. The filling is poured on top with a small amount of sauce, then the chips are laid out in an even layer and carefully roll the pita bread into a tube (as when stuffing pancakes). Shawarma is ready, and it should be served immediately to the table, before the chips have time to soak. If desired, you can use another sauce for shawarma - for example, tomato or garlic.

Homemade shawarma with chicken breast

Ingredients:
400 g chicken breast fillet,
1 carrot
2 lavash,
3 art. l. sour cream
1 tomato
150 g white cabbage,
3 garlic cloves,
3 art. l. no fat mayonnaise
2 cucumbers (pickled).

Cooking:
First you need to boil the chicken breasts in salted water. As soon as the fillet is cooked, it must be left for a while to cool, and then finely chopped or split by hand. Finely chop the cabbage and lightly knead it with your hands (due to this simple technique, the cabbage will become softer and more tender). We cut the tomatoes into small cubes, if desired, you can peel the tomatoes, and for this you need to pour boiling water over them. Grind carrots on a medium-sized grater, cut pickled cucumbers into small cubes.

Now we need to start preparing the sauce - in a bowl, mix sour cream with mayonnaise and add pre-chopped garlic, mix everything well.

We put a sheet of pita bread on the table, after which we grease it with garlic sauce. Now lay out a layer of chicken, chopped vegetables and pour the sauce over everything again. Then we turn the pita bread into a tube, and the shawarma can be served at the table.

Homemade shawarma with cheese, meat and vegetables

Ingredients:
50 g cheese (hard)
2 tbsp. l. low fat mayonnaise
½ fresh cucumber
½ fresh tomato,
300 g of any meat,
1 bunch of greens
100 g of carrots in Korean,
2 lavash,
2 tbsp. l. tomato sauce,
1 head of onion.

Cooking:
Shawarma at home is prepared very quickly, and the whole process will not take more than 20 minutes. A very tasty combination of meat with pickled onions. So, in order to pickle onions, you need to take an onion, a whisper of salt, 1 tsp of vinegar (apple) and granulated sugar.

Finely chop the onion, and then transfer it to a deep bowl and lightly knead it with your hands, then add sugar, add salt and a little apple cider vinegar - mix everything well. The onions should marinate for about 10 minutes, and at this time it will be possible to start preparing the rest of the ingredients.

Cut the cucumber and tomato into small pieces, grind the cheese on a grater. In a frying pan, lightly fry the finely chopped meat.

We open a sheet of pita bread, and then 1/3 of the part will need to be folded in half. Now, on the top of the pita bread, lay out Korean-style carrots (if you wish, you can replace it with pickled cabbage), tomatoes and cucumbers, grease everything with mayonnaise. Next, lay out a part of the meat, grease with tomato sauce, then add the onion (which by this time has already been marinated) and a layer of cheese. The filling is covered from above with the free part of the pita bread, after which it is twisted into a tube. Shawarma should be served immediately.

Homemade shawarma with chicken and vegetables

Ingredients:
2 potatoes
1 st. l. low fat mayonnaise
200 g red or white cabbage,
300 g chicken meat,
2 thin lavash
1 head of onion.

Cooking:
First, take the chicken meat and cut into not very large pieces. We put the pan on the stove and leave it for a while to warm up well, and then fry the meat in vegetable oil until cooked.

While the meat is frying, it is necessary to peel the onion and cut into thin half rings, after which we fry it in a pan until it acquires a pleasant golden hue.

Peel the potatoes, cut into thin slices, and then fry in a pan. Cabbage must be finely chopped. So, after all the components are prepared, you can proceed directly to the "assembly" of the shawarma.

We lay out a sheet of pita bread on the table, after which we grease it with mayonnaise, while it will be necessary to retreat a few centimeters from the edges, so that later it will be convenient to wrap the shawarma. Put fried potatoes on top of mayonnaise, then a layer of onion, meat. Spread the cabbage on top and pour the filling with mayonnaise.

At the next stage of preparation, it is necessary to roll the pita bread. If desired, shawarma can be heated in a pan and served hot.

Homemade shawarma with pork and eggplant

Ingredients:
2 tbsp. l. any ketchup,
4 sheets of lavash
2 tomatoes (fresh)
2 tbsp. l. low fat mayonnaise
1 bunch of greens
5 garlic cloves,
1 large eggplant
500 g pork
2 or 3 tbsp. l sunflower oil,
Salt, spices, ground black pepper - a little, to taste.

Cooking:
First you need to take the eggplant, wash and peel, and then cut them lengthwise into thin strips. We shift the chopped eggplants into a deep bowl and sprinkle with a little salt - they are left for about 20 minutes. This must be done in order for the eggplant to give up all its bitterness, otherwise the taste of shawarma will be spoiled.

After the specified time, fry the eggplants on both sides in a heated frying pan with the addition of vegetable oil (an appetizing golden crust should appear). While the eggplants have not had time to cool, they must be coarsely chopped with a sharp knife.

Add chopped fresh herbs, chopped garlic cloves, spices and a little mayonnaise to the eggplant container. Mix everything well and season lightly with salt.

Cut the meat into thin slices, then fry on both sides (a crispy golden crust should appear). Until the meat has cooled down, it will need to be cut into small pieces.

We lay out a sheet of pita bread on the table, after which we spread the prepared eggplant sauce on one edge, then a layer of warm meat and tomato slices. Ketchup can be sprinkled on top of the filling, but this is an optional ingredient.

Now you need to properly wrap the shawarma so that the filling does not fall out - we slightly turn the edges along the long side, after which we carefully roll the pita bread into a tube. During this process, you will need to lightly press down on the filling so that it does not come out.

If desired, the finished shawarma can be fried on both sides in the oil left after cooking the meat (for each side, no more than 2 minutes). The dish must be served hot.

Sharuma can also be made in reserve. To do this, carefully pack the shawarma in a small bag and place it in the refrigerator, where it can be stored for several days, but not longer. Then you can easily and quickly heat the shawarma in a pan. It is better to refuse to use the microwave oven, as it does not have a very pleasant aroma from heated tomatoes and greens.

The basic chicken shawarma recipe at home is easy to master. It is much tastier and healthier than store-bought and, moreover, it is easy to supplement it with a variety of ingredients. The result is a great snack for a snack or main meal. Today we will master the best cooking methods and learn how to wrap shawarma correctly.

In our country, shawarma has become synonymous with cheap and even dangerous fast food from the point of view of hygiene. But in Turkey, Egypt, shawarma (its other name) is considered a cult food - long lines line up at the most popular eateries, and the owners of the establishments keep their culinary secrets secret, passing them on by inheritance.

But no matter how much shawarma is scolded, it does not cease to be tastier because of this. And homemade shawarma is also completely safe: all the ingredients and the process are under our personal control!

For homemade shawarma (2 servings) we will prepare:

a large sheet of thin pita bread;
medium-sized tomato - 1 pc.;
cucumber - 2 pcs.;
chicken leg - 2 pcs.;
sweet onion - 1 pc. (small);
mayonnaise - 2 tbsp. l.;
natural yogurt (or sour cream) - 2 tbsp. l.;
tomato sauce or good ketchup - 2 tbsp. l.;
cilantro, parsley or any other greens - a small bunch;
salt, pepper to taste.

It is better to fry the chicken the day before (or bake it in foil) - the shawarma assembly process will go many times faster.

First, fry the chicken leg, adding salt and pepper to taste. If desired, you can season it with any other spices: oregano, marjoram, ready-made chicken seasoning.
Let it cool a little, and then cut it into separate fibers, carefully freeing it from the bones.
While the chicken is cooling, prepare the vegetables. Peel the cucumber (or leave it if the cucumber is young and steamy), peel the tomato from the seeds and cut into small half rings. The onion needs to be cut the same way. For the sake of accuracy, put the vegetables on separate plates, and the taste of the individual components will be felt much brighter. We advise you to cut the core from the tomatoes, leaving the fleshy pulp. If we put a tomato with all the juices, our dish will quickly deteriorate: the pita bread will get wet, tear and the filling will begin to crumble.
In a bowl, prepare the sauce - mix mayonnaise, sour cream, salt, herbs, ketchup. You will get a thick, flavorful dressing. Now we need to assemble our shawarma (on how to wrap it correctly, read the special section below in our article).
Lavash cut into two parts, grease with sauce. On the sauce, put a slide of vegetables and meat in the following sequence: chicken, onion, tomatoes, cucumber. Do not put too much stuffing: so the shawarma will fall apart.
We wrap the shawarma with a tube, bending all the edges inward. We heat the pan, put the appetizer on a dry hot surface with the fold down so that it is fried and the shawarma “sticks together”. As soon as one side is browned, turn over and bake on the other side. The fire must be medium so that the dish does not burn.

Put on a plate and serve. If everything is cooked correctly, the appetizer turns out to be delicious - juicy filling, crispy pita bread and sauce mix, turning into a symphony of flavors and aromas!

Cooking at home with garlic dressing

Garlic pairs wonderfully with chicken. The main thing is to add it quite a bit so that the seasoning slightly sets off the chicken meat. To do this, add the garlic to the white sauce.

To prepare shawarma with garlic, we will prepare: 300 g of chicken fillet, a clove of garlic, yogurt, thick fermented baked milk (fat content 4%), cherry tomatoes, bell pepper, pickled cucumber, vegetable oil for frying, greens (any) and thin pita bread. This amount will make 2 large hearty shawarma.

Cooking step by step:

We cut vegetables into thin strips.
Mix yogurt, fermented baked milk, herbs in a separate bowl, squeeze garlic into it.
Cut the chicken into strips, fry in a pan.
We cut the pita bread into two parts, put the chicken on them, flavor it with sauce.
Put the vegetables on the sauce in any order.
We wrap a neat "column".

Fry shawarma in a hot skillet until crispy. We eat enjoying, bite quickly - the sauce will literally flow into your mouth along with pieces of vegetables and meat. It's tasty, satisfying and quite easy on the stomach.

In pita bread with red sauce

In Turkey, doner kebab is prepared using fresh lamb, vegetables, and special seasonings, often including the special spice sumac, a sour, slightly astringent, red-colored condiment. It gives the sauce a pinkish hue and a subtle oriental flavor. In our country, red sauce with cilantro is very popular. We will also prepare such a shawarma.

For cooking you will need:

tomato paste - 2 tbsp. l.;
water - 100 ml;
a bunch of cilantro - small;
a clove of garlic;
boiled chicken leg - 1 pc., large;
bell pepper - 1 pc.;
carrot - 1 pc.;
sugar, salt, pepper to taste;
sheet of thin fresh lavash.

Let's start assembling the appetizer:

Cooking red sauce. To do this, add tomato paste and chopped cilantro to the water, stir so that there are no lumps left, salt and pepper to taste. You can add a pinch of sugar to enhance the taste, squeeze a clove of garlic.
We cut the vegetables into slices, carrots into three thin strips, and we disassemble the chicken into fibers. Lavash cut into 2 parts.
We collect shawarma in the following sequence: sauce, chicken, vegetables. We wrap a neat roll, which we fry on both sides in a pan.

It turns out an interesting option for cilantro lovers. Anyone who is wary of spice can replace it with any other herb, such as delicate parsley.

Diet shawarma with chicken

Dietary shawarma "weighs" only 160 kcal per 100 g (we measured it and we know for sure!), in a portion of a large and tasty homemade shawarma, no more than 400 kcal - a full meal that meets all the standards of the KBJU. Do you want to lose weight tasty and satisfying? Learn how to cook a diet version of doner kebab - your waistline will thank you.

Required ingredients (for 2 pieces):

chicken fillet - 300 g;
100 ml of natural yogurt;
any greens - a bunch;
spices, to taste;
fresh tomatoes, cucumbers - 1 pc.;
thin pita bread - 1 pc.

Add natural yogurt, cut greens there. Fry the chicken in a dry frying pan. We cut vegetables into slices. Lubricate pita bread generously with sauce, lay out meat and vegetables. Wrap, fry in a pan. We eat with green tea or grain coffee with a piece of cane sugar.

Original version with Korean carrot

There are people who simply cannot imagine shawarma without a spicy, spicy note that Korean carrots always give. For this option, we advise you to buy 300 g of your favorite snack in advance, or cook it yourself.

Let's prepare pita bread, chicken leg, some Beijing cabbage (¼ fork), tomato and sweet Yalta onion. We will prepare any sauce to your taste - red, white or yogurt, dietary.

We collect shawarma like this:

Put shredded Chinese cabbage on pita bread.
Top - carrots in Korean.
Then tomato slices, onion rings and, finally, poultry meat.
The final touch is the sauce.

Why did we post it in that order? Everything is simple.

The vegetables in this recipe are quite juicy, if you immediately spread pita bread with sauce, there is a risk that the shawarma will fall apart.

Therefore, we put the sauce only on top.

We wrap the shawarma, fry in a dry frying pan. Do not forget that the place of the fold is always fried first so that the appetizer does not fall apart. We eat it warm and enjoy life!

With chicken fillet and cheese

Chicken with melted cheese and vegetables is just a gourmet classic. For the recipe, you can take any hard cheese and even smoked, and ready-made cheese slices go very well - it melts quickly and soaks all the ingredients with a viscous creamy sauce.

We will need: pita bread, chicken fillet, tomato, cheese, sweet onion, a little vegetable oil, greens. We recommend preparing a white sauce by mixing mayonnaise, sour cream, herbs and a little garlic.

How to cook:

Fry the chicken in vegetable oil, cut into strips.
Cut vegetables into slices.
Put the chicken on the pita bread, cover it with a slice of cheese.
Lay vegetable slices on top.
Season everything with sauce.

We wrap the shawarma and be sure to warm it up in a pan - the cheese should melt. We eat shawarma, trying to be neat - the appetizer is juicy, tender and it is important not to miss a single piece!

With the addition of mushrooms

By the way, you can also make shawarma during Lent. Instead of meat, it is easy to add mushrooms by frying them with onions in a pan. Use any mushrooms: frozen mushrooms, dry porcini (pre-soaked in water), you can even take pickled butter mushrooms, just make them as dry as possible, freeing them from liquid marinade. In addition to mushrooms, we will wrap carrots and greens in pita bread, which we take to taste.

How to cook a vegetarian option?

Mushrooms are fried with onions in a pan.
Add grated carrots, stew everything together.
At the end, cut the greens, mix everything.
Put the mushroom filling on half of the pita bread and wrap everything with a tube.
Fry the appetizer in a pan until crusty.

We eat it warm, washed down with warm herbal tea. It turns out an interesting and satisfying variation. Those who do not observe fasts can supplement the recipe with any sauce and cheese.

Homemade shawarma with chicken and vegetables

Homemade shawarma with chicken in pita bread, according to connoisseurs, turns out to be the most delicious of the thighs. The ideal option is to use chicken thigh fillets so as not to suffer with cutting meat from the bones.

Prepare:

chicken thigh fillet - 300 g;
thin pita bread - 1 pc.;
frying oil - 50 ml;
tomato - 1 pc.;
bell pepper;
Chinese cabbage - ¼ fork;
onions - 1 pc;
salt, pepper to taste.

Choose any sauce recipe. We recommend cooking authentic oriental. The recipe looks like this: yogurt is mixed with crushed garlic, coriander, black pepper are added there, seasoned with wine bite and lemon juice, added to taste. No ketchup is used in the Middle East!

There is one more secret: the most delicious shawarma is obtained, heated on a grill apparatus. At home, popular devices from the “multi-baker” category and ordinary waffle irons are perfect for such purposes.

We cut the vegetables into slices, fry the chicken and let it cool slightly (so that it does not burn your hands).
We spread the meat on the pita bread, distribute the vegetables on top, pour everything with the sauce (do not be too zealous so that the shawarma does not “float”).
We roll up a neat roll and fry it in a pan.

Let's eat and enjoy life!

With white cabbage

Of course, Beijing cabbage is more tender. But sometimes the usual white cabbage is also suitable for shawarma. It must be finely chopped, thoroughly kneaded with hands, seasoned with salt, vinegar and vegetable oil. This option does not require a lot of vegetables. It is enough to add greenhouse cucumber and sweet tomato to meat and cabbage.

Prepare:

a quarter fork of cabbage;
a little dill;
vinegar, salt, vegetable oil to taste;
sweet onion - 1 pc.;
pita;
chicken thigh meat baked in foil - 200 g;
tomato;
greenhouse cucumber.

Cooking step by step:

For the sauce, mix some mayonnaise and sour cream with a tablespoon of herbs. Salt and pepper to taste.
Cut the vegetables into thin slices, and chop the meat into arbitrary cubes.
Put the cabbage, mashed with salt, seasoned with vinegar and oil, on the pita bread. Put the tomato, meat and cucumber on top. Sprinkle our entire “construction” with sauce and carefully wrap.
The last step is frying in a dry frying pan.

The implementation of such a recipe is inexpensive during the season of vegetables, but what a juicy appetizer! Eat with pleasure, do not forget about the napkin.

Step-by-step instructions for wrapping shawarma

It remains to master the correct technology for twisting shawarma and you can start cooking. We offer a description of the classical scheme, and you, if you wish, modify it to your taste.

The step by step guide looks like this:

We process half of the pita bread with the sauce, leaving the edges of 4 cm intact.
Put the filling on the sauce strictly in the center.
We bend the edges of the pita bread towards the center.
We wrap the bottom edges up and make a turn, covering the filling.
We twist to the end, giving the appetizer the shape of a roll.

There is an easier way - to put everything in an envelope. This will not affect the taste of shawarma in any way.

In general, there is nothing difficult in preparing such a snack. In practice, the “origami” technique from pita bread is mastered instantly - the eyes are afraid, but the hands are doing it. The main thing is not to put too much filling so that it does not fall out. Try shawarma with different types of meat, experiment with toppings. It is tasty, satisfying and unusual. Enjoy your meal.

Shawarma is an oriental dish that is common all over the world. Hot meat filling, delicious sauce, fresh vegetables, crispy pita bread - this combination of flavors has made shawarma very popular. You can also prepare this dish at home. Recipe for homemade shawarma.

Ingredients:

meat of your choice. You can use chicken, beef, pork, etc. - 350 g;
white cabbage - 100 g;
fresh tomatoes - 1 pc;
fresh cucumbers - 1 pc;
pickled cucumbers - 1 pc;
cheese - 50 g;
sour cream or mayonnaise - 150 g;
garlic - 2 cloves;
greens (parsley, cilantro) - half a bunch;
onion - half a head;
Korean carrots optional (it will add spice) - 50 g;
salt and pepper to taste;
thin pita bread - 1 pack.

For convenience, cut the meat and all vegetables into thin strips in advance, grate the cheese on a coarse grater.
On a preheated pan or grill, fry the meat, with the addition of salt, pepper and sweet paprika. If you're using chicken, don't fry it too long or it'll dry out. 10-15 minutes is enough, depending on the size of the pieces.

For the sauce, take sour cream or mayonnaise, add finely chopped greens, garlic, grated on a fine grater or passed through a press. For a spicier sauce, you can add hot pepper on the tip of a knife. Mix everything well.

Take a thin pita bread and spread it on a flat surface in one layer. Spread the part on which you will spread the filling with the prepared sauce. Do not store pita bread that has not yet been smeared with sauce outdoors. It can dry out and become brittle.

Spread the meat filling on top and add a little sauce again.

Sprinkle the meat with grated cheese, put all the chopped vegetables in turn on top, sprinkle with herbs. Form the filling on pita bread in the form of a rectangle.

If desired, add a little more sauce and roll the pita into a roll.

To prevent the pita bread from soaking in the sauce too quickly, fry the finished shawarma on both sides until crispy. For this, a heated dry frying pan, grill pan, oven is suitable.

To serve, cut the homemade shawarma diagonally and serve hot with any sauce, garnished with herbs. Garlic, mustard, tomato spicy sauce goes well with this dish.

You can experiment with ingredients for homemade shawarma. Add different vegetables, lettuce, favorite sauces to your liking. Get creative and create your own filling combinations.

Shawarma, shawarma or Donar kebab is a popular oriental dish. It is very tasty, satisfying and quite easy to prepare. Shawarma, due to its quick preparation, belongs to fast food. In this article we will talk about different ways to cook shawarma at home.

What ingredients are required for shawarma

Here is a detailed look at each ingredient:

Pita. This is an unleavened bread made from wheat flour. Lavash is the basis of all shawarma, you can buy it in a store or cook it yourself.
Meat filling. For the preparation of shawarma, a wide variety of meat is used: lamb, turkey, veal, beef, chicken, pork.
Sauce.
Fresh vegetables: tomato, cucumber, carrot, pepper, cabbage, etc.

There are a number of tips, the use of which will come in handy in the preparation of this dish:

For shawarma, you should choose fresh and, most importantly, soft pita bread so that it can be easily rolled up. Lavash that has dried out or cracked along the edges is not recommended.
At home, of course, no one will install a grill specifically for cooking shawarma. Therefore, you can fry the meat in a simple frying pan or in a special frying pan - grill.
It is advisable to marinate the meat before frying. The marinade gives it extraordinary softness and juiciness.
Usually, a combination of two sauces is used in shawarma - white with garlic and hot with red pepper. The simplest example is mayonnaise and ketchup. But we advise you not to use purchased sauces, but to cook them yourself. After all, it is quite easy and much tastier.
So that the shawarma does not fall apart, it must be properly rolled up. To do this, lay a clean sheet of pita bread on the table and sprinkle it with water mixed with lemon juice. Then step back from one edge 4-5 cm and brush a small part of the pita bread (the one on which you will lay the filling) with white sauce. Lay out the vegetables and gently drizzle with the white sauce. Then put the meat in and drizzle it with red sauce. Cover the filling first with a short edge of pita bread, then with two side ones, then roll it up like a roll.
It is not recommended to heat the shawarma in the microwave. Otherwise, it will spread and deteriorate.

real shawarma

For real shawarma, the meat is cooked on the grill. The finished meat is gradually cut off and put on pita bread. At home, you can use a grill pan. Then your shawarma will be cooked according to all the rules. But even if you do not have such a pan, do not despair. Meat filling can be fried in a regular frying pan. Moreover, it will be no less tasty than on the grill.

So, after the meat is cooked, it is laid out on pita bread. Fresh vegetables or salad are distributed on top, sprinkled with sauce and rolled pita bread into a roll.

How to make your own chicken shawarma

To prepare you will need (for 4 servings):

pita bread - 4 pcs.;
chicken fillet - 300 grams;
ripe tomatoes - 2 pcs.;
hard cucumber - 1 pc.;
cabbage - 200 g;
ketchup - 5 tbsp. spoons;
mayonnaise;
kefir - 4 tbsp. spoons;
garlic - 2 cloves;
1 onion;
vegetable oil;
salt;
seasonings.

Cooking:

First you need to take the chicken fillet, rinse it thoroughly and cut into medium pieces.
Chop the onion and send it to fry in a pan, pouring a little oil into it in advance.
When the onion becomes transparent, add the chicken pieces to the pan, season with salt and pepper to taste, mix well. You don’t need to fry the fillet for a long time, the chicken cooks quickly, mostly 7-8 minutes.
For salad: rinse the cabbage, chop finely, put in a large bowl, salt and pepper to taste, add mayonnaise and mix.
Ready chicken and onions need to be collected on a plate.
For sauces: Take two small bowls. In one place 5 tbsp. l. ketchup and any seasoning (1 tsp), mix. In another - 5 tbsp. l. kefir, 4 tbsp. l. mayonnaise and squeeze two heads of garlic, mix.
Sliced tomatoes and cucumbers, pre-washed, cut into thin slices on a plate.
We collect shawarma (for convenience, you need to prepare all the ingredients together): put one clean pita bread on the table and spread it well with two sauces. Closer to the right side, put the chicken with onions in a row, cabbage next to it, and put tomatoes and cucumbers on top of the cabbage. Take two opposite edges of the pita bread and fold them to the center. Next, roll up the shawarma like a pancake.
Heat a frying pan, pour oil into it and fry the shawarma on both sides until golden crispy.