Homemade shawarma with chicken. Shawarma at home Shawarma recipe at home

Good afternoon, shawarma lovers! Everyone knows that street shawarma can be hazardous to health, as it is made in unsanitary conditions. I suggest preparing shawarma at home, enjoying its taste and not being afraid of getting poisoned. In this article I will write two step-by-step recipes for making homemade shawarma. The first recipe will be with chicken, the second with sausage.

There are a huge number of different options for preparing shawarma. They differ in a set of vegetables and sauce. I’ll say right away that you can take vegetables according to your taste, you don’t have to stick to the recipe pedantically. Some people like shawarma with cabbage, others with carrots in Korean. Some say that you should definitely add lettuce, while others like shawarma with cheese.

For the sauce, mayonnaise, sour cream, ketchup, mustard, and store-bought sauces are also used in different versions. In general, there is a lot of room for imagination. I wish your shawarma turns out very tasty!

This recipe is simple. Just buy all the necessary ingredients and follow the recipe step by step. This shawarma is made with chicken because the chicken cooks quickly. The quantity of ingredients is indicated for 8 pcs. So, take the following products:

chicken breast - 3 pcs. (you can use a leg if you want fattier meat)
cabbage - 800 gr.
Armenian thin lavash - 8 pcs.
tomatoes - 3 pcs.
fresh cucumbers - 2 pcs.
pickled or pickled cucumbers - 2 pcs.
carrots - 1 pc. average
hard cheese - 150 gr.
seasoning for chicken - 1 tsp.
salt, pepper - to taste
vegetable oil for frying

For the sauce:

sour cream - 100 gr.
ketchup - 100 gr.
mayonnaise - 100 gr.
garlic - 3 cloves
paprika - 1 tsp.
dill - 5 sprigs

Preparation.

First you need to cook the chicken. Wash the fillet, dry it, cut lengthwise. Cover with cling film to keep the kitchen clean and beat off the pieces. Cut the beaten fillet into small pieces. Add a teaspoon of salt, half a spoonful of ground black pepper and a full teaspoon of seasoning to the chicken.

Always use natural seasonings, read the ingredients. Good seasonings should not contain MSG. If the seasoning contains salt, add less pure salt. Mix the chicken and spices well.

The frying pan with vegetable oil needs to be well heated. This is very important. If you fry chicken in a cold frying pan, all the juices will flow out of it and the bird will become very dry. When you fry in a hot frying pan, the meat is immediately sealed, as it were, and a crust is formed that protects against drying out.

Place the chopped chicken in hot oil and fry over medium heat for 5-8 minutes. The smaller the pieces, the shorter the cooking time. Once the chicken is cooked, set it aside and start preparing the vegetables. If desired, you can cut the chicken even smaller later.

The cabbage should be finely chopped, and the carrots should be grated on a coarse grater. Place these vegetables in one bowl, add salt and mix with your hands, while mashing the cabbage well to release the juice.

Cut the cucumbers (both fresh and salted) into strips. Cut the tomatoes this way too.

It's time to make the sauce. As you can see from the ingredients, the sauce is made from sour cream, ketchup and mayonnaise. Everything is taken in equal proportions and mixed. Next, squeeze 3 cloves of garlic through a press, add a teaspoon of paprika and mix again.

The final touch in preparing the sauce is finely chopped dill. Also mix everything thoroughly and set aside. Grate the hard cheese on a coarse grater.

All ingredients are prepared, it's time to assemble the shawarma.

To make shawarma not only tasty, but also a little healthy (the fat in the sauce and chicken does not count), you need to take 2 parts of vegetables, and one part of meat.

First, grease the top of the pita bread with sauce (about one and a half tablespoons of sauce), put cabbage and carrots on top of the sauce, and the next layer is chicken.

Place cucumbers and tomatoes on the chicken. Top the vegetables with a little more sauce and grated cheese.

It is important to roll the shawarma well. To do this, bend the edges of the pita bread and roll it tightly.

Wrap each shawarma in this manner. And the final touch in preparing this dish is to dry the pita bread so that it becomes crispy. This can be done in the oven, or in a frying pan. If you do it in a frying pan, then grease it with a little vegetable oil, heat it up, add the shawarma, press down a little and fry for a couple of minutes. So turn it over to the other side.

If you want, then place the entire resulting shawarma on a baking sheet and place in an oven preheated to 200 degrees for 5 minutes. The pita bread will be crispy and very tasty.

You can take out the fried shawarma and treat your loved ones and yourself. Bon appetit!

The fastest shawarma in 5 minutes with sausage

This homemade shawarma contains ham. No need to waste time cooking meat or chicken. Therefore, you can prepare it very quickly. To prepare you will need:

thin lavash - 4 pcs.
ham - 300 gr.
hard cheese - 200 gr.
fresh tomatoes - 2 pcs.
fresh herbs - a bunch
pickled or pickled cucumbers - 3 pcs.
Korean carrots - 200 gr.
mayonnaise - 60 gr.
ketchup - 60 gr.
lettuce - 4 leaves

In fact, you can put any vegetables in shawarma according to your taste and do the proportions as you want. This recipe is the basis for creativity. Each time you change the quantity and composition of ingredients, you will get new tastes.

Preparation.

Grate the cheese on a coarse grater. Also grate the ham separately. Cut the cucumbers into thin strips and the tomatoes into small cubes. Finely chop the greens.

If you wish, you can make the sauce in a separate bowl and then apply it to the pita bread. The sauce in this recipe is extremely simple: you need to mix mayonnaise and ketchup in equal proportions. But you can immediately squeeze a little ketchup and mayonnaise onto the pita bread, mix with a spoon and spread all over the pita bread so that it is soaked.

Place a lettuce leaf on top of the sauce.

Now all the other ingredients are laid out on the salad. You need to spread it over the entire surface of the pita bread, leaving a gap of 3-4 cm from the edges to make it convenient to wrap.

Place cheese on the salad, ham on top of the cheese, the next layer is Korean carrots, then cucumbers and tomatoes, and greens on top.

All that remains is to wrap the shawarma. To do this, fold the edges of the pita bread and roll it into a tight roll.

If you don’t have time at all, just heat the resulting shawarma in the microwave for 30 seconds. If desired, you can quickly fry it in a frying pan in a small amount of vegetable oil.

That's it, you can eat shawarma. It will be delicious!

Shawarma with chicken at home: video recipe

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Who among us doesn't like to eat delicious food? And if you admit to yourself, when walking past a kiosk with national fast food (even knowing about its calorie content), where the aromas of meat and fresh vegetables seasoned with sauce come from, it is very difficult to resist? What can I say, if even at the mere mention of the word shawarma, my mouth is already watering. You can pamper yourself with this simple, hearty and rich snack at home, if you know the most delicious one, or several varieties, homemade shawarma recipes. It’s worth taking note of a few of the most attractive technologies for preparing shawarma, or as it is also called shawarma, durum, doner kebab, duner. Especially if your family loves different delicacies, or you often go outdoors, where such a quick meal will go great.

Ingredients:

Pita– 1 – 2 flatbreads

Cabbage fresh cabbage – 100 – 150 grams

cucumbers fresh - 2 pieces medium size

Potato- 1-2 pieces of medium size

Chicken(fresh or grilled) - 300 grams

Carrot- 200 grams

Mayonnaise + ketchup– 100 – 150 grams

Vegetable oil for frying

Spices: salt, ground black pepper, paprika, curry, suneli hops (optional).

How to cook shawarma at home

1. Finely chop the cabbage.

2 . Cut the cucumbers into strips.

3 . Peel the potatoes, cut into strips and fry until golden brown. It's better to do it deep-fried, so homemade shawarma will be even more similar to the traditional one.

4 . Then chicken. You can take fresh meat, cut the flesh into small pieces and fry. Finally, dry over high heat. Or use ready-made grilled chicken in making homemade shawarma.

5 . You can cook Korean carrots yourself. To do this, cut the carrots (200-250 grams according to the recipe) into thin strips or grate them on a special grater. Salt the carrots and squeeze thoroughly until juice appears. Next you need to add 9% vinegar (to taste), 3-4 cloves of garlic, passed through a press and 2-3 teaspoons of seasoning for “Korean-style carrots”. This seasoning usually includes: ground coriander, sugar, salt, red pepper , paprika, ground cloves. Onions, 2 heads, cut into thin rings and mix with carrots (onions are added if desired). Heat 2 tbsp vegetable oil and pour into carrots. Mix everything thoroughly and put it in the refrigerator for 4 - 5 hours. Or buy ready-made Korean carrot salad in the store.

6 . Lavash should be laid out on the table and generously coated with sauce. For homemade shawarma, you can prepare a traditional sauce (see recipes below) or simply mix ketchup with mayonnaise.

7 . Place the filling for homemade shawarma on pita bread, greased with sauce.

8 . Roll the shawarma the same way you roll spring rolls. Heat homemade shawarma on both sides in a dry frying pan over medium heat for about 10 minutes.

Delicious homemade shawarma is ready

Bon appetit!

Homemade shawarma recipes

Recipe: Homemade shawarma “classic”

Lavash – for one serving you need 1 sheet of lavash.
Meat – 200 grams. Better take chicken, turkey or beef.
Tomatoes – 2 pieces.
Cucumbers – 2 pieces.
White cabbage – 100-150 grams.

Sauce for classic shawarma:

Garlic – 4 cloves.
Sour cream – 2 table boats.
Mayonnaise – 200 grams.
Kefir – 200 grams.
Khmeli-suneli, ground paprika, curry - 2-3 pinches each.

In order for homemade shawarma to turn out tastier than those who sell it in kiosks, you need to use rich seasonings and not skimp on spices. First of all, you need to wash and cut the meat into thin strips, marinate in sour cream or mayonnaise, pepper and salt. Keep the meat in the refrigerator for several hours before frying. Over high heat in a frying pan and oil, we will fry the meat with the addition of Svan salt, suneli hops, thyme, paprika, shawarma seasoning, whatever you like best.

While we fry the meat, prepare the vegetables. Finely chop the cabbage into long strips, cut the tomatoes into thin slices, and cut the cucumbers into strips. Now our homemade shawarma is already beginning to resemble a full-fledged dish; all that remains is the final touch - the sauce. Traditional shawarma sauce is prepared from a mixture of kefir, mayonnaise, sour cream, medium fat content, with the addition of pressed garlic and seasonings (paprika, khmeli-suneli, curry).

Recipe: Homemade shawarma with French fries and spicy carrots

Lavash – 1 piece per serving.
Chicken meat, fillet – 250 grams.
Potatoes – 200 grams.
Onion – 1 piece.
Carrots – 200-250 grams.
Cabbage – 200 grams.
Mayonnaise and ketchup or tomato paste - 100 grams each.

Prepare the meat: wash and cut into strips, marinate in a mixture of curry seasonings and chicken seasoning. Then, in order for homemade shawarma to be aromatic, the fillet must be fried over medium heat, without a lid, in sunflower oil, and finally dried a little over high heat for a couple of minutes.

Peel the onion and thinly cut into half rings. Cut the potatoes into strips and fry in boiling oil over high heat until crispy.

You can make Korean carrots yourself, as shown above in the recipe with photo. Or you can buy ready-made Korean carrots in the store.

Next, according to the homemade shawarma recipe, finely chop the cabbage. Coat the pita bread with a sauce consisting of ketchup and mayonnaise. Lay out the potatoes and carrots, onions, cabbage, wrap them and put them in the oven at 180 degrees for 5 minutes.

Recipe: Homemade shawarma with cheese

Lavash – 3 pieces.
Mayonnaise – 5 tablespoons.
Cheese – 200 grams.
Garlic – 5 cloves.
Red bell pepper – 2 pieces.
Cucumbers – 4 pieces.
Cabbage – 300 grams.
Onions – 2 pieces.
Lettuce leaves - 3 pieces.
Chicken meat – 500 grams.
Salt, paprika, curry, black pepper - to taste.

Prepare the chicken: wash and cut into thin strips, fry in oil and seasonings in a frying pan until golden brown. Our homemade shawarma will turn out rich if you add a delicious vegetable salad to it. To do this, cut the onion into thin half rings, cucumbers and peppers into strips, and chop the cabbage finely. The cheese should be grated on a coarse grater or chopped into small cubes.

Pass the garlic through a press and mix with mayonnaise and black pepper. Take pita bread, put a leaf of lettuce on it, coat it with mayonnaise and garlic, put meat, cabbage, onions and other vegetables, sprinkle cheese on top. Leave for 10 minutes at 180 degrees in the oven. This homemade shawarma recipe is perfect for both a snack and a full lunch.

Recipe: Homemade vegetable shawarma

Lavash – 1 piece.
Zucchini – 1 piece, small size.
Green onions, feathers – 5 pieces.
Basil – 1 sprig.
Tomatoes – 2 pieces.
Cucumber – 1 piece.
Bell pepper – 1 piece.
Cabbage – 100 grams.
Potatoes – 1 piece.
Tomato paste or ketchup – 2 tablespoons.

Peel the potatoes and cut into strips. Next, heat the sunflower oil, throw the potatoes into it, make “fries”, stirring with a slotted spoon. Cool the potatoes and place on a paper towel to absorb excess oil.

Prepare the vegetables: cut the cucumbers into strips, tomatoes into half rings, the thinner the better. Shred the cabbage thinly and cut the pepper into thin strips. Finely chop the onion, wash the basil and separate the leaves from the sprig. Cut the zucchini into small cubes and fry in a frying pan until browned.

Our homemade shawarma is almost ready, you just need to coat the pita bread with ketchup, lay out the meat and vegetables, herbs, then wrap the shawarma and leave it in the oven or in a dry frying pan for a few minutes to heat it up.

Recipe: Homemade shawarma with mozzarella

Lavash – 1 piece.
Mozzarella cheese - 100 grams.
Tomatoes – 3 pieces.
Basil - a few leaves.
Garlic – 3 cloves.
Salt, curry, red pepper.
Chili pepper - half a pod.
Smoked chicken – 150 grams.

This homemade shawarma will appeal not only to those who like to have a tasty and quick snack, but also to those who prefer dishes with a special touch. So, let’s make the shawarma sauce: cut the tomatoes into small pieces, simmer in a frying pan until they soften and become homogeneous. Finely chop the garlic and basil, put them in the tomatoes, simmer, add salt and pepper.

Cut the chicken into medium-sized strips. Remove seeds from chili peppers and cut into thin strips. Mozzarella can be cut into circles, cubes, whatever you like, it will melt in the oven. Spread a good layer of sauce on the pita bread, put chicken, hot pepper, and cheese on top. Wrap and place in the oven for 15 minutes at 170 degrees.

Homemade shawarma with mushrooms, meat and cheese.

Lavash – 2 pieces.
Mushrooms – 300 grams.
Chicken fillet – 400 grams.
Hard cheese – 200 grams.
Sour cream - 3 tablespoons.
Mayonnaise – 2 tablespoons.
Garlic – 4 cloves.
Salted or lightly salted cucumbers - 2 medium-sized pieces.
Salt, paprika, curry, black pepper.

Cut the chicken and marinate in seasonings, as well as with 1 tablespoon of sour cream, leave in the refrigerator for an hour. We clean the mushrooms, rinse them and cut them into slices, and pickles into strips. The cheese can be grated on a coarse grater, or cut into small cubes.

Next, the homemade shawarma recipe says: you need to fry chicken and mushrooms in oil. For juiciness, we’ll make a sauce: sour cream, mayonnaise, garlic, pepper and salt. Coat the pita bread with this sauce, add meat and cucumbers. Mix mushrooms with cheese, add to other ingredients, and wrap. In the oven, at a temperature of 190 degrees, the pita bread should be simmered for several minutes so that the cheese melts.

Recipe: Homemade shawarma with ham

Lavash or tortilla – 3 pieces.
Ham – 200 grams.
Lettuce leaves - 3 pieces.
Dill greens - half a bunch.
Hard cheese – 200 grams.
Cucumber – 3 pieces.
Sour cream – 3 tablespoons.
Kefir – 50 grams.
Garlic – 2 cloves.

Let's start preparing our homemade shawarma with the sauce: put the garlic through a press, mix with kefir and sour cream, add your favorite seasonings or just add salt. We cut the ham into thin large circles, and also cut the cheese into thin but large squares. Cucumber – into strips, greens – finely chopped.

Spread the sauce on the pita bread, put the lettuce on top, ham, cucumbers, cheese, and herbs. Place in a frying pan and fry for 10 minutes on both sides.

Recipe: Shawarma with red cabbage and boiled sausage

Lavash – 1 piece (products for 1 serving).
Carrots - 20 grams.
Hard cheese – 30 grams.
Red cabbage – 50 grams.
Onion - half a head, small.
Boiled sausage – 50 grams.
Parsley - several sprigs.
Cucumbers – 1 piece.
Sour cream – 1 tablespoon.
Pepper, sugar, salt.
Vinegar.
Mayonnaise – 1 tablespoon.
Hot sauce, your choice - 1 teaspoon.

Shred the cabbage, cut the cucumbers and carrots into strips, and the onion into half rings. Mix the ingredients and pour in a little vinegar, add seasonings. You can also add chopped herbs here, or put it on top of all the products on top of the cheese, and when it melts, you get a delicious cheese dressing with parsley. Then, the recipe for homemade shawarma says: you need to cut the sausage into strips and fry a little over high heat until crusty. Grate the cheese on a coarse grater.

Mix mayonnaise with hot sauce, spread the mixture on pita bread, add salad, sausage, cheese and herbs, and wrap the shawarma. Leave in a dry frying pan for a few minutes, fry on both sides until crispy.

Homemade shawarma with smoked chicken

Lavash or pita – 2 pieces. It's better to take pita bread if you don't want to take a big sandwich with you.
Tomatoes – 200 grams. It is better to take the smallest cherry tomatoes, if available.
Lettuce, leaves – 2 pieces.
Basil greens - half a bunch.
Smoked chicken – 300 grams.
Salty hard cheese, preferably Parmesan – 100 grams.
Mustard – 1 tablespoon.
Soy sauce – 1 tablespoon.
Olive oil – 1 tablespoon.
Lemon juice - from 1 fruit.
Garlic – 2 cloves.
Pepper and salt.

Heat the frying pan well. Let's let the smoked chicken, cut into strips, pass for a couple of minutes, so the meat will become more saturated. Now we make the salad dressing: lemon juice, soy sauce, pressed garlic, salt and pepper, mustard, mix together. Finely chop the basil and add to the dressing. This homemade shawarma recipe, which even gourmets will like, will be exquisite, not very high in calories and very sophisticated. Although she doesn’t lack for satiety. To make the shawarma even more rich, we make the salad itself: cut the lettuce finely, chop the tomatoes into slices, grate the cheese on a coarse grater, and season with sauce.

Place chicken and salad with spicy dressing and cheese in pita or pita bread. Place in the oven and leave at 180 degrees for 10 minutes. Delicious homemade shawarma is ready.

Shawarma is a dish of Arabic origin that is an excellent snack. Shawarma is prepared using pita bread, sauces, salad and grilled meat. Shawarma is easy and quick to prepare at home; it is great for dinner, which, according to proper nutrition, should include protein and vegetables.

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Recipe 1: Classic shawarma

A classic shawarma recipe with cabbage, cucumbers, tomatoes and meat.

Ingredients:

Lavash – 1 piece.
Tomato – 1 piece.
Cucumber – 1 piece.
White cabbage – 100 grams.
Chicken fillet – 1 piece.
Mayonnaise – 50 milligrams.
Sour cream – 50 milligrams.
Garlic – 3 – 4 cloves.
Adjika – 50 milligrams.

Cooking method:

Place the pita bread on the table surface.
Prepare garlic sauce: mix mayonnaise with sour cream and crushed garlic cloves, stir and refrigerate for 30 minutes.
Grease the pita bread with a thin layer of sauce and adjika.
Boil the chicken fillet until tender, cut into small pieces and fry in a frying pan until golden brown.
Place chicken on pita bread. It is better to place the filling not in the middle, but on 2/3 of the edge of the pita bread, so that it is convenient to twist it.
Shred the cabbage and place it near or on top of the meat.
Wash the tomato and cucumber, cut into cubes (cucumber in a semicircle), place the vegetables on top of the meat and cabbage.
Sprinkle the filling generously with sauce and adjika.
Wrap pita bread in shawarma.
Heat the shawarma in the microwave for 1 - 1.5 minutes, then put it under the grill for a few minutes on each side until the pita bread becomes crispy.

Helpful tip:

1. The sauce will become more tasty if you add ground black pepper, cardamom and nutmeg to it.

Recipe 2: Shawarma with potatoes

Not quite a traditional recipe for shawarma with potatoes, which is also offered for testing in various shawarma shops.

Ingredients:

Lavash – 1 piece.
Chicken fillet – 500 grams.
Onions – 1 piece.
French fries – 200 grams.
White cabbage – 150 grams.
Carrots – 100 grams.
Ketchup – 100 grams.
Mayonnaise – 150 grams.

Cooking method:

Wash the chicken fillet, season with salt and pepper, and wrap in foil.
Fry the fillet in the oven until done, cut the foil and cook for another 5 - 10 minutes until the meat is browned.
If they are raw, fry French fries in a frying pan with plenty of oil or deep fry. Place the potatoes on a napkin to absorb excess oil.
Cut the onion into small cubes.
Shred the cabbage with a knife or shredder.
Place the pita bread on a cutting board, grease with ketchup and mayonnaise.
Place meat, French fries, cabbage, carrots and onions on pita bread.
Coat the vegetables with mayonnaise and ketchup on top and wrap the shawarma.
Place the shawarma on a baking sheet and heat in the oven until browned.

Helpful tip:

1. Instead of fresh carrots, you can use Korean carrots, which will make the dish more juicy.

Recipe 3: Shawarma without meat

Shawarma cooked with vegetables without meat turns out to be very healthy and full of vitamins.

Ingredients:

Cooking method:

Wash the cilantro, dry it, chop it finely.
Wash the basil and spinach, let dry and tear finely with your hands.
Peel the garlic, crush it with a garlic clove, add it to the mayonnaise and mix.
Melt the butter and brush it onto the lavash sheet.
On top of the oil, spread the pita bread with mayonnaise, garlic and ketchup.
Place spinach and basil on pita bread.
Cut the mozzarella cheese into pieces and place on the greens.
Wash the bell pepper, remove the seeds, cut into cubes, and place on the cheese.
Place cilantro on top of the cheese, sprinkle with ketchup and mayonnaise moderately.
Wrap the pita bread in a roll and heat in the microwave for 2 minutes at 600 Watts until the cheese melts a little.

Helpful tip:

1. You can cut this shawarma into pieces and serve it to the holiday table as an appetizer.

Recipe 4: Shawarma with hard cheese

Classic shawarma with the addition of cheese, which makes it juicy and soft.

Ingredients:

Cooking method:

Boil the chicken breast until tender, cool, and cut into cubes.
Fry the meat with curry and black pepper until golden brown.
Cut the onion into half rings.
Shred the cabbage into strips.
Wash the tomatoes, cut into slices.
Wash the cucumber and cut into strips.
Grease the pita bread with ketchup and mayonnaise.
Place the filling on the pita bread: meat, cabbage, carrots, tomato, cucumber, onion, cheese.
Grease the filling with mayonnaise and ketchup, wrap the pita bread with a roll.
Heat the shawarma in the microwave until the cheese melts.

Helpful tip:

1. To prevent the onion from becoming bitter, you can first pour boiling water over it for 20 minutes or marinate it in vinegar with added sugar.

Recipe 5: Shawarma with mushrooms

Spicy and satisfying sharuma with gherkins and mushrooms.

Ingredients:

Cooking method:

Boil chicken fillet, cut into pieces.
Wash the mushrooms, chop them and fry them in a frying pan until done.
Mix ketchup and mayonnaise until smooth.
Grate the cheese on a fine grater.
Finely chop the cabbage and cut the cucumber into slices.
Cut the gherkins into cubes.
Grease the pita bread with sauce, lay out the filling in layers: meat, cabbage, carrots, cucumbers, gherkins.
Coat the filling with sauce, sprinkle with spices and grated cheese.
Wrap the pita bread in shawarma, place it on a baking sheet, and cook in the oven for 3 - 5 minutes.

Helpful tip:

1. To make the meat more juicy, you can mix it with sauce and place it on pita bread in this form.

Recipe 6: Shawarma without pita bread

Original preparation of shawarma without pita bread, using baguette.

Ingredients:

Cooking method:

Wash the chicken leg, remove the bones, cut the meat into pieces.
Fry the meat in a frying pan until golden brown with salt and spices.
Chop the cabbage, cut the tomato into cubes.
Cut the baguette into several pieces. Cut each piece on one side, open it, take out the pulp so that the walls are as thin as possible.
Spread mayonnaise and ketchup over the entire surface of the baguette.
Place carrots, cabbage, meat, and tomato on the opened baguette.
Roll the baguette with the filling as tightly as possible so that it does not fall out.
Place the baguette in a greased frying pan and fry until crispy.

Helpful tip:

1. To make the cabbage softer, after shredding, you can sprinkle it with salt and mash it with your hands.

Recipe 7: Shawarma with lettuce

You can cook shawarma without cabbage using lettuce leaves, which are softer.

Ingredients:

Cooking method:

Peel the onion and cut into cubes. Fry the onion in a frying pan until translucent with spices.
Wash the chicken fillet, cut into pieces, add to the onion.
Finely chop the dill, add to the chicken, salt and pepper.
Fry the chicken until cooked through for 15 minutes.
Cut the tomato into cubes, cucumber into strips.
Wash the lettuce leaves, dry them and tear them with your hands.
Mix mayonnaise with crushed garlic, dill and spices. Stir the sauce.
Grease a sheet of lavash with sauce, place cabbage, meat with onions and their juice, and vegetables on it. Roll the pita bread into a roll.
Wrap the shawarma in cling film and heat in the microwave for 1 minute.

Helpful tip:

1. In addition to chicken, you can cook shawarma with pork, lamb or other types of meat.

Recipe 8: Shawarma with minced meat

Shawarma with minced meat and spices turns out very aromatic and juicy.

Ingredients:

Cooking method:

Fry the minced meat in a frying pan with salt and spices until cooked.
Cut the onion into half rings, pour boiling water over it, and pour vinegar over it for 30 minutes.
Cut the tomato into slices, cucumber into long strips.
Grate the cheese on a coarse grater.
Finely chop the cabbage with a shredding knife.
Mix mayonnaise and ketchup in equal proportions into a sauce.
Spread the sauce over the pita bread and place all the ingredients on it in layers.
Roll the pita bread into a roll and cook the shawarma under the grill in the microwave for 5 - 10 minutes until golden brown.

Helpful tip:

1. You don’t have to put cheese inside; if you wish, you can sprinkle it on top of the shawarma when baking, so it will have a delicious cheese crust.

Recipe 9: Shawarma with sausage

An unusual shawarma with sausage instead of meat, which does not become any less tasty.

Ingredients:

Cooking method:

Peel the garlic, crush it with a garlic clove, mix with mayonnaise and ketchup into a sauce.
Cut the cucumber and tomato into circles or slices.
Grate hard cheese on a fine grater.
Cut the sausage into cubes and fry a little in a frying pan with spices.
Wash and dry the lettuce leaves.
Finely chop the greens.
Grease the pita bread with sauce, add sausage, vegetables, and pieces of lettuce.
Sprinkle the filling with herbs, hard cheese, and coat with sauce.
Wrap the pita bread in shawarma and bake in the oven until crispy.

Helpful tip:

1. Lavash for shawarma should only be taken fresh, otherwise it will tear when twisted.

Recipe 10: Shawarma with crab sticks

Delicious fish shawarma with the addition of crab sticks and sardines.

Ingredients:

Cooking method:

Finely chop the cabbage and mix with mayonnaise to make it a little softer and juicier.
Cut the cucumber into long strips.
Cut the tomato into slices.
Open the can of sardines, drain the liquid and mash the fish with a fork.
Cut crab sticks into cubes.
Wash the greens, dry with paper towels, and chop finely.
Grease the pita bread with mayonnaise and ketchup, add the filling: cabbage, sardine, crab sticks, vegetables, herbs.
Pour a little ketchup and mayonnaise over the filling.
Wrap the pita bread in a roll and bake in the microwave under the grill until golden brown.

Helpful tip:

1. Do not fry shawarma in a frying pan, otherwise the pita bread will soften under the heat of mayonnaise and ketchup and tear.

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

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

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

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

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

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

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

For homemade chicken shawarma you will need

For 2 large shawarmas.

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

We cook shawarma with chicken at home.

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

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

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

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

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

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

Just chop the greens finely.

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

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

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

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

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

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

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

Shawarma with cheese, prepared at home, is very tasty and healthy. After all, a small piece of unleavened dough contains a lot of vegetables and some meat with a delicious sauce!
Shawarma with cheese can be prepared with fresh or spicy Korean carrots. If you are cooking for children, it is better to use fresh carrots. Shawarma can be heated in the microwave or baked until golden crisp in the oven, but of course it’s better. Serve it immediately as prepared so that the lettuce leaves are not damaged by heating. Before eating, shawarma is generously poured with sauce: it can be just ketchup or mayonnaise. but you can prepare the sauce yourself, for example, from sour cream, mayonnaise and herbs. Good luck and bon appetit!
Number of servings: 4
Recipe Specifications
National cuisine: Home kitchen
Type of dish: Snacks
Recipe difficulty: Simple recipe

Preparation time: 18 minutes
Cooking time: 30 min
Number of servings: 4 servings
Calorie Amount: 330 kilocalories
Occasion: For lunch

Ingredients for 4 servings
Lavash - 2 pieces
Chicken fillet - 500 grams
Soft cheese - 200 grams
Lettuce leaves - 1 piece (bunch)
Carrot - 1 piece
Cucumber - 1 piece
Mayonnaise - 2-3 tbsp. spoons
Ketchup - 2-3 tbsp. spoons
Salt, pepper - To taste

Step by step
Cut the chicken into pieces and fry until golden brown, add a spoonful of ketchup and mayonnaise and cook the fillet until cooked.
Spread the pita bread with soft cheese.
Place lettuce leaves over cheese.
Place thinly sliced cucumber on lettuce leaves.
Grate the carrots and place in an even layer on the cucumber.
We lay out part of the chicken in strips, and distribute the remaining pieces by 5-7 cm, so that when wrapped, you get 2 layers of chicken.
Wrap the pita bread on one side and leave it as is on the other, roll it into a roll.
Bon appetit!