How to make shawarma at home. Homemade shawarma - doner. Cooking homemade shawarma

There are many recipes for making pita bread at home. But how to make pita bread soft, elastic, and so that the sauce does not leak out if you want to make shawarma from it? This pita bread recipe is perfect for making homemade shawarma.

So, to prepare pita bread for shawarma at home, we need the products on the list - as you can see, the simplest ones are always at hand. I prefer to weigh the ingredients for baking on a kitchen scale, then the result is perfect.

Boil the kettle. Sift flour, add any vegetable oil and salt. Pour in hot water. Knead the dough first with a fork or spoon.

When the flour is completely mixed with water, remove the fork and start kneading the dough with your hand, it will still be very warm, but no longer hot.

The dough will be very soft and elastic, not sticky to your hands.

Cover the dough with cling film and leave for 30 minutes.

After 30 minutes, remove the film and you can work with the dough.

Divide the dough into 6-7 or 8 parts, depending on the diameter of the pan. I repeat, the dough will be elastic, very pleasant to work with, like plasticine.

Rolling out the dough is easy, you don't even need to add flour when rolling out. I rolled it out on a kitchen work surface. The thickness of the dough should be 1.5 mm.

Heat up the pan. Put the dough on a hot frying pan and bake pita bread for a few minutes on each side. As soon as bubbles appear on the surface of the dough, the pita bread can be turned over.

Put the finished pita bread on a wooden board, sprinkle with water from a spray bottle. Cover with a clean linen towel. Do the same with all the cakes. Leave under a towel to cool completely.

Store the finished cooled pita bread in a plastic bag so that it does not get stale.

The home-cooked pita bread for shawarma was a success. Enjoy!

Shawarma, shawarma, shavarma - as soon as they do not call this dish of Arab origin. It would seem a simple combination of pita bread, vegetables and meat, but how delicious! Watching the preparation of this snack in street outlets, you wonder if I can do the same? We bring to your attention tips on how to cook shawarma at home and step by step recipes. This will allow you not to put your stomach at risk by purchasing it at catering points, and learn how to cook a dish yourself.

How to make shawarma at home without special equipment

One of the main features of the preparation of this delicious Arabic snack is the thinnest cutting of meat slices. In establishments and catering outlets, this is ensured using a shawarma maker. If you are not very good with a knife or the meat is too tough, you can resort to pre-freezing. Then it is easy to remove pieces resembling shavings from the meat. If you prefer to cook meals using fresh meat, choose parts without veins, fatty tissue, as well as the sharpest knife.

In order for shawarma to have the same taste that the dish acquires when cooked with the help of the apparatus, the pieces of meat must be well fried in hot oil until a golden crust forms. A grill pan with a corrugated bottom is perfect for this. During frying, care must be taken not to overdry the meat - inside the pieces should retain their softness and juiciness.

What kind of pita bread or flatbread is needed for shawarma

When choosing thin Armenian lavash for shawarma, you need to make sure that it is fresh. Try to roll the sheet, and if cracks or damage appear on its surface, the pita bread is not suitable for cooking. Using such pita bread will lead to sheet tears, and this threatens that your snack will crumble in your hands. The same goes for pita. If you decide to cook shawarma in this Arabic flatbread, make sure it is fresh. To keep lavash or pita fresh for a long time, store products in the refrigerator at a temperature not exceeding +5 degrees.

What kind of meat and sauce is better to use

Great for making shawarma chicken fillet, previously marinated in a mixture of Art. l. lemon juice, three tbsp. l. water, one tbsp. l. olive oil and a teaspoon of curry. A more authentic recipe calls for lamb or veal. In this case, the meat should be marinated in a mixture of 200 ml wine vinegar, five crushed cloves of garlic, take one teaspoon of each seasoning - cinnamon, paprika, nutmeg and salt to taste. Very tasty shawarma is obtained when using smoked chicken or ducks.

Shawarma sauce is a very important ingredient. If you get by with ordinary mayonnaise, the appetizer will still turn out delicious. But by adding sour cream-based garlic sauce to the shawarma, you will add extra piquancy to the dish. The sauce is very easy to prepare: the glass is not very thick sour cream mixed with 5 minced garlic cloves and two tablespoons of finely chopped cucumber. It's time to add spices to taste, and the mixture is sent to the refrigerator for 1.5-2 hours. You can safely use the finished sauce for other dishes.

Shawarma recipes at home with photos

The best homemade shawarma recipes below contain detailed instructions thanks to which you can cook this dish no worse than an experienced oriental chef. You will master all the subtleties of cooking this appetizer - from delicious roasting of meat to how to properly wrap pita bread. Each method of cooking shawarma has a detailed set of ingredients, so you will be fully equipped before cooking.

Chicken shawarma in lavash

Shawarma using chicken meat- one of the most common variants of this dish. Chicken is easy to work with, cooks well and pairs well with a variety of vegetables and sauces. This type of meat has a delicate taste and is liked by everyone. To prepare the dish you will need the following ingredients:

3 large sheets of pita bread;

400 grams of chicken fillet;

• 2 tomatoes;

  2 cloves of garlic;

  mayonnaise, ketchup and other sauces to taste;

  salt, pepper, curry.

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Put finely chopped chicken in a dry frying pan, sprinkle with curry, fry until golden brown, add salt and pepper, remove from heat.

Cut the cabbage into strips, sprinkle with salt and press.

Cucumbers cut into strips.

Cut the tomatoes into slices.

Lubricate pita bread with sauce with the addition of chopped garlic.

We spread the meat on one side, sprinkle with cabbage, put cucumbers on top of the “herringbone” and put a few slices of tomatoes.

We first fold the long edges of the pita bread, and then completely twist it into a roll.

Heat lightly in a dry frying pan.

Homemade shawarma is delicious "like in a stall"

How to make shawarma at home so that it turns out "like in a stall"? This question is asked by many chefs. You will receive the answer to it in the following recipe. For cooking, you need to stock up on the following products:

1 sheet of lavash;

2 chicken drumsticks;

200 grams of carrots in Korean;

200 grams white cabbage;

1 small pickle;

1 small fresh cucumber;

about half a medium tomato;

seasoning for chicken tobacco, salt, pepper;

one tablespoon of mayonnaise, sour cream, ketchup, mustard and olive oil;

garlic clove.

Separate the chicken meat from the bone, cover with seasoning, grease olive oil, put in the refrigerator for an hour and a half.

We make the sauce - mix sour cream, mayonnaise, chopped garlic, finely chopped pickled cucumber.

Fry the meat until golden brown, cool.

Lubricate a third of the pita bread with sauce, put the chicken on it.

Sprinkle chicken with finely chopped cabbage.

Lay the carrots on top of the cabbage.

Cucumber, cut into small strips, spread on carrots.

Put tomato slices on top, wrap, fry in a dry frying pan.

Video recipe for homemade shawarma

To consolidate the skills obtained in the instructions presented, to see with your own eyes how the correct shawarma is made, the video recipe will help you. It analyzes in detail each stage of cooking - especially the one that most of all culinary experts who are going to cook this dish at home are most interested in: how to properly wrap pita bread so that it does not fall apart.

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

Lots of delicious and healthy meals to Russia, came from 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 massive appearance on the streets of your city of kiosks and cafes that sell ready-made shawarma.

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

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

Shawarma exists in several forms, 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 made 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, salted or pickled), tomatoes, carrots (either 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;

Sauce Ingredients:

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

Lavash can be baked by yourself. Also at home with minimal time. And if on hastily, then it’s easier, of course, to buy ready-made in the store. The main thing is to see that it is not burnt and not torn. Since when you wrap it, there is a chance that the sauce will leak through cracks or overdried pita bread.

Lavash Ingredients:

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

Shawarma cooked at home

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

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

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

4. Finely chop 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. Lay 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 chicken shawarma (a simple classic recipe)

Ingredients:

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

Cooking:

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

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

3. Peel the pickled cucumbers and cut into strips.

4. We 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 sour cream.

5. We wrap the shawarma, turning the ends of the pita bread inside.

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

Bon Appetit!

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

Shaurma, shavern, shavarma - 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 thin Armenian lavash, which you can buy in the store and easily cook with your own hands. As a rule, it is cooked with meat, but the meat can also be replaced with boiled or smoked sausage.

Ingredients:

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

Cooking:

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

Rinse the lettuce leaves, wipe with a paper towel and put in the center of the pita bread.

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

Remove the tripod and seeds from the bell pepper, cut into thin strips, put on a layer of tomatoes and cucumbers.

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

Grate the cheese on a coarse grater and put a layer on the sausage.

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

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

Sauce Ingredients:

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

Cooking:

Squeeze the garlic into a cup, add finely chopped greens, pour everything with mayonnaise and mix.

Ingredients:

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

Cooking:

1. Cut the pork meat into small pieces and fry in a pan without vegetable oil, fry for 5-7 minutes, stirring constantly. So you can simulate the effect of vertical frying 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, chop chinese cabbage straws, three cheese and cucumber on a grater, cut a tomato.

4. Wrap the shawarma and fry on a hot frying pan without oil on both sides. Do not fry, just reheat!

Bon Appetit.

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

Sauce Ingredients:

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

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

Shawarma Filling Ingredients:

• 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;

Cooking:

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

2. Grate the cheese on a coarse grater or cut into cubes.

3. Pour over the sauce not much.

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-style carrots on a layer of cabbage.

6. Cut the cucumber not too finely, put a layer on the carrots. Cut the onion into half rings and put on the cucumber.

7. Cut the tomato into small pieces.

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

Bon Appetit!

Recipe 5. A simple duck shawarma recipe (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;

Cooking:

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

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

4. We take one part, pour mayonnaise, ketchup and distribute over the entire surface of the pita bread. We put the filling on the pita bread: fried duck meat, mushrooms, Korean carrot, 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)

At the moment, there are a huge number of sauces and each cook has his own special recipe sauce. Someone adds their own special ingredient to the sauce for piquancy of taste - parsley, dill or basil and many other herbs.

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;

Cooking:

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

The sauce according to the 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;

Cooking:

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 chopped or crushed garlic.
3. Leave the sauce in the refrigerator for 60 minutes. Before use, add finely chopped dill.

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;
• hops - suneli;
• black pepper;
• sugar;
• salt;

Cooking:

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

Khmeli-suneli seasoning is well suited for meat and fish, it 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;

Cooking:

1. Pour sour cream into a deep bowl, mix with mayonnaise and squeeze garlic.
2. Salt and pepper and add the basil and finely chopped greens.

Sauce 4. Garlic-yogurt

Ingredients:

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

Cooking:

Peel the garlic and crush, beat with a blender with yogurt, then add butter and beat again. Salt and add 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 tbsp;
• garlic 3-4 cloves;
• basil, cilantro;
• lemon juice - 1 tbsp;
• black pepper - 1/2 tsp;
• coriander - 1/2 tsp;
• salt to your own taste;

Cooking:

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, chop the vegetables with a blender into gruel.
2. Add chopped vegetables to tomato juice. Squeeze the garlic and add seasonings, finely chopped herbs, salt and olive oil.

This sauce can be used for both shawarma and meat.

How to properly wrap shawarma. Learn to roll fast!

Watch from 1 minute 50 seconds…

Another wrapping option is the fastest! (Try repeating...)

Secrets of delicious shawarma

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

If the meat is dry, moisten it while cooking. orange juice or add a little oil or tail fat to the pan while frying. The meat acquires a delicate taste and spicy aroma.

For the sauce, grind the greens along with garlic and spices, and then mix these ingredients with the base. The sauce will be delicious and flavorful. If you want the sauce not to be pale, add bright paprika, curry and herbs to it. It will turn out very tasty and festive dressing!

Never heat shawarma in microwave oven because the pita bread in it will become limp and lose its head start and taste. Ready shawarma can be additionally smeared on top with sauce for juiciness and piquancy.

Sometimes you have to stand in line for a long time for shawarma. Therefore, we will tell you how to make shawarma with your own hands at home. It turns out no worse than in specialized kiosks. You do not need to have special skills or be a culinary specialist.

How to make shawarma - secrets

1. The filling is wrapped in pita bread. You can either buy it ready made. In the second case, evaluate the quality of the product, it should not be dry, otherwise it will crack after folding.

2. Before frying meat, it must be marinated. You will also need a cast-iron skillet or cauldron so that the shawarma resembles the purchased one to the maximum.

3. Before wrapping the fried meat preparation, leave the pieces on napkins to drain fat. Otherwise, the pita bread will get wet, start to tear, you will not enjoy your meal.

Filling for shawarma

The main "highlight" of the dish is a properly prepared filling for shawarma. At home, you can use absolutely everything:

• French fries;
• meat of any kind;
• pickles / fresh cucumbers;
• slices of tomatoes;
• shredded cabbage;
• Korean carrots;
• cheese hard varieties or fused in plates;
• fried champignons;
• canned corn, etc.

For piquancy, favorite spices, greens (cilantro, lettuce leaves, dill, etc.) are added.

Sauce for shawarma

Before you make shawarma, you need to take care of the sauce. At home, spicy or garlic is usually kneaded.

• Spicy sauce: combine lemon juice, tomato paste, vegetable oil, chopped dill. Add dried red or black pepper.
• Garlic Sause: mix together mayonnaise / sour cream with garlic gruel and herbs.

Vary the amount of ingredients in the sauce as you wish. Add the sauce to the shawarma in such a volume that the appetizer does not end up dry.

How to wrap shawarma

Understood the main points. Now let's look at how to wrap shawarma, taking into account all the rules at home:

• spread pita bread;
• grease the half where the filling will be located with sauce;
• put the filling closer to the left edge;
• pour sauce;
• first tuck the top and bottom of the pita bread;
• then wrap it from the side where the filling lies (cover it);
• then, starting from the side of the filling, roll the appetizer into a roll;
• heat a dry non-stick frying pan;
• put the shawarma in it in the place where the pita bread ends;
• dry for about 3 minutes, turn over.

Important!

No need to wrap the shawarma in the whole pita bread (it is long). It is enough to wrap it in 1.5-2 turns and cut off the excess with scissors. The free edge of the pita bread remains in the middle of the second side of the snack.

TOP 8 best homemade shawarma recipes

Since you can make shawarma in several different ways, we advise you to familiarize yourself with them at home. Choose the one that suits you best and go for it.

No. 1. Shawarma with beef in lavash

• lavash - 1 pc.
• beef - 0.2 kg.
• garlic cloves - 3 pcs.
• shredded cabbage - 70 gr.
• sour cream / mayonnaise - 80-100 gr.
• fresh dill - 10 gr.
• ketchup - 20 gr.
• Korean carrots - 40 gr.

1. Before you make shawarma at home in pita bread, you need to prepare the meat. Chop it into cubes, fry in hot oil until cooked with the addition of spices.

2. Make a sauce by combining sour cream / mayonnaise, crushed garlic cloves, herbs. Sprinkle with salt to your taste.

3. Spread pita bread. Lubricate it with ketchup closer to the edge. Put meat on this place first, on top of it - carrots and cabbage.

4. Pour the sauce evenly and wrap according to the technology above. Do not forget to bake on a dry hot frying pan.

No. 2. Shawarma with pork in lavash

• pork pulp -180-200 gr.
• lavash - 1 pc.
• tomato - 1 pc.
• pickled cucumber - 0.5 pcs.
• soy sauce - 30 ml.
• vegetable oil - 80 ml.
• fresh dill - 10 gr.
• sour cream / mayonnaise - 70 gr.
• garlic cloves - 2 pcs.

1. Before making shawarma, meat is marinated at home. So connect soy sauce With butter. Pour the chopped pork with this mixture. Record 20 minutes.

2. Fry the meat until fully cooked in vegetable oil. Make the sauce: Mix together crushed garlic cloves, mayonnaise/sour cream, chopped dill.

3. Spread pita bread. Closer to the edge, spread it with sauce (thin layer). Put the meat on this place, on top of it - chopped tomato half rings and chopped pickled cucumber.

4. Sprinkle with sauce evenly. Start twisting. Heat the frying pan, put a snack in it and wait for the pita bread to set.

No. 3. Shawarma with chicken in lavash

• chicken breast - 200-250 gr.
• garlic cloves - 3 pcs.
• mayonnaise sauce - 80 gr.
• lavash - 1 pc.
• Korean carrot - 30 gr.
• large tomato - 1 pc.
• shredded cabbage - 20 gr.
• pickled cucumber - 0.5 pcs.
• seasoning for chicken

If you still don't know how to make delicious chicken shawarma at home, then consider this recipe.

1. Chop the fillet into cubes, sprinkle generously with seasoning and leave for 10 minutes. Fry in oil, let drain.

2. Make a sauce by mixing together crushed garlic cloves, mayonnaise and salt to your liking.

3. Lubricate pita bread with sauce on one side, put fried meat on this side. Place carrots and cabbage on top.

4. Place the tomato and cucumber slices on them. Drizzle with sauce, roll up and fry. Taste!

like this easy recipe shawarma with chicken. Making it in pita bread is as easy as shelling pears at home!

No. 4. Shawarma with cheese and pork

• cucumber - 1 pc.
• pork - 0.2 kg.
• tomato - 1 pc.
• carrot in Korean - 75 gr.
• greens - 10 gr.
• mayonnaise - 60 gr.
• cheese - 50 gr.
• lavash - 1 pc.

Before you make shawarma, it is worth noting that it is cooked at home in a hurry.

1. Grind the cheese on a grater, chop the tomato, pork and cucumber into small squares. Fry the meat until golden.

2. Spread the carrots over the pita bread, lay out the vegetables. Top the ingredients with sauce (mayonnaise + herbs).

No. 5. Shawarma with chicken and mushrooms

• pickled gherkins - 3 pcs.
• chicken fillet - 180 gr.
• champignons - 180 gr.
• fresh cabbage - 60 gr.
• hard cheese - 120 gr.
• cucumber - 0.5 pcs.
• mayonnaise - 80 gr.
• carrot in Korean - 60 gr.
• ketchup - 60 gr.
• lavash - 1 pc.

Before cooking shawarma, boil the meat. At home, we wrap an appetizer in pita bread with chicken according to the standard scheme.

1. Fry chopped mushrooms in a pan. Ketchup and mayonnaise should be mixed until smooth.

2. Grind the cheese. Chop the cabbage, and cut the cucumber into thin slices. Chop the gherkins into strips.

3. Treat pita bread with ready-made sauce (ketchup + mayonnaise). Iron first boiled pieces of meat, cabbage, carrots, cucumber, gherkins.

4. Abundantly soak with sauce, sprinkle with cheese. Wrap and send to a baking sheet in the oven at 180 degrees. Bake no more than 4 minutes.

No. 6. Shawarma with vegetables and potatoes

• pork - 0.2 kg.
• fresh cabbage - 0.1 kg.
• potatoes - 1 pc.
• mayonnaise - 60 gr.
• lavash - 1 pc.
• greens - 10 gr.
• onion - 0.5 pcs.

How to make a regular shawarma, we know. It is worth adding baked potatoes to it. It can be cooked at home in the oven.

1. Chop the meat into small pieces and fry. Chop the onion and add to the pork. Chop the potatoes into slices and bake in the oven.

2. Shred the cabbage. Now you need to thinly spread the mayonnaise over the pita bread. Arrange meat pieces, potatoes and cabbage. Pour sauce (mayonnaise + herbs).

3. Wrap the shawarma and send it to a hot dry frying pan. Press down with a spatula and fry on both sides until crispy.

No. 7. Shawarma with minced meat

• Chinese cabbage - 70 gr.
• onion - 0.5 pcs.
• minced meat - 0.2 kg.
• Korean carrot - 60 gr.
• tomato - 1 pc.
• cucumber - 0.5 pcs.
• vinegar - 25 ml.
• cheese - 120 gr.
• ketchup - 30 gr.
• mayonnaise - 60 gr.
• lavash - 1 pc.
• salt, ground pepper

1. Mix minced meat with salt and pepper, fry. Chop the onion into half rings. Pour boiling water over to eliminate bitterness. Soak in vinegar for half an hour.

2. Chop the cucumber into bars, tomatoes into slices. Pass the cheese through a large grater. Shred the cabbage. Mix mayonnaise and ketchup in one cup.

3. Spread the sauce over the pita bread. Lay out all prepared products in layers. Roll up the shawarma and fry in a dry frying pan for a few minutes.

No. 8. Shawarma with sausage

• cucumber - 0.5 pcs.
• cheese - 80 gr.
• tomato - 0.5 pcs.
• mayonnaise - 60 gr.
• lettuce leaves - 1-2 pcs.
• salami - 140 gr.
• garlic cloves - 2 pcs.
• ketchup - 40 gr.
• lavash - 1 pc.
• greens - 10 gr.
• seasonings

We suggest considering how to make an unusual shawarma with sausage. Follow the guidelines at home.

1. Pass the garlic through the press, mix with mayonnaise and ketchup. Then finely chop the tomato and cucumber.

2. Grate the cheese. Chop the sausage into small pieces. Fry it in a pan with seasonings.

3. Grind greens, add to ketchup with mayonnaise. Spread the sauce over the pita bread, lay out all the ingredients, cover with lettuce leaves.

4. Sprinkle with cheese. Spread the sauce on top, wrap. Brown the shawarma in a preheated oven or in a skillet.

Shawarma can be considered a favorite snack for many people. It is quite tasty and nutritious. Therefore, it is ideal for the role of a quick snack. If you doubt the quality of a purchased shawarma, it is better to learn how to make it yourself at home.

Hello everyone!

Probably everyone at least once tried a purchased shawarma in kiosks. Yes, delicious. But it's better to cook at home yourself than to buy each time from unknown persons and be afraid to "get fucked". For many times I cook my own shawarma at home from flat cakes, and not pita bread. Why? because pita thin, torn and quickly soaked in sauce and swells.

Quite by accident I found out that in the store FIX PRICE you can buy Mexican wheat cakes "Tortillas". And I've been using them ever since! Below required I will share the RECIPE of SHAwarma at home.

mexican tortillas packed in a translucent package, in some parts you can see the cakes themselves.

Immediately on the front side, the manufacturer applied clear labeling of the expiration date. No need to look around in small print:

On the back there is all the following information about the manufacturer (Russia) and much more:

Everything that is possible and impossible was crammed into the composition! A bunch of E-Necks, Palm oil, fragrances. If you use them not so often, then I think there will be no great harm to the body. This is probably the only downside to this. bakery product:

There are even options for cooking dishes from these cakes:

There are 4 lozenges in the package. They differ slightly in diameter from each other. On average 23-24 cm.

Form round.

Color cream.

Thickness cakes are exactly what you need. Somewhere 1.5-2mm. In the preparation of shawarma, the filling is securely hidden, the sauce does not leak. Everything is kept inside and does not become limp like Armenian lavash.

Smell vigorous. Gives off something vinegary or citric acid. Apparently here you need to say "thank you" for the composition.

Taste cakes are almost non-existent. After all, they are needed for the preparation of any dishes to which they give their "zest".

Ingredients:

• 12 cakes(3 packs mexican tortillas"Tortillas" original);
• 900 gr. chicken meat (I have chicken fillet);
• 300 gr. fresh white cabbage;
• 1 big tomato;
• 1 big cucumber;
• 1 medium onion (I only had 3 small ones);
• 2 cloves of garlic;
• 8 art. spoons of ketchup;
• 8 art. spoons of mayonnaise;
• vegetable oil for frying；
• salt.

Cooking:

1. Preparing chicken fillet. Rinse, peel and cut into small cubes:

2. Then you need to fry in a pan in a small amount of vegetable oil. Pre-salt the chicken meat:

3. cooking sauce. Mix mayonnaise with ketchup. We get "ketchanez", as Kuzya from the series "Univer" said. Add crushed garlic, mix

4. We clean onion. We cut it into four parts, and then cut into thin slices:

5. Shredding thin straws fresh white cabbage. Slightly "mash" and lightly salt:

6. wash. Cut the tomato into thin circles. You can also cut it in half. Cucumber cut into strips. I got a cucumber with a thick skin, so I had to additionally peel:

All ingredients for our shawarma are prepared:

You can start collecting.

1. We lay out the Mexican tortilla on the kitchen table. And the first layer on it put a little fried chicken fillet and brush with a little sauce. You need to spread from the edge of the cake:

2. Then we post cabbage and cucumber:

There is no particular importance in the order of laying out chopped vegetables. So feel free to improvise.

That's all!

In total, 12 pieces of finished and O-T-E-N-L delicious homemade shawarma!

Perfect for snacking (at home, at work) or if you go on a long trip. Why? Yes, because the sauce does not leak and the cake retains its original appearance for a long time (again, in comparison with Armenian lavash). I simply wrap each "shavukha" separately in food paper and are ready to ship.

Cooked in the evening. The shawarma was kept in the refrigerator. The next morning, the husband took the sweets with him to work for a snack. Everything is perfectly preserved and has not lost its taste.