How to make homemade shawarma recipe. Recipe for homemade shawarma with chicken in pita bread. The best step-by-step homemade shawarma recipes

Oriental dishes have become so firmly established in our cuisine that it is no longer possible to imagine our life without these savory delicacies. One of the popular oriental dishes is homemade shawarma with chicken in pita bread; this is a very unusual treat that can be easily prepared at home with your own hands. For those who don't know how to do it delicious filling for shawarma and how to properly then wrap it in a flatbread - we offer tips that can make cooking easier.

Before we look at the step-by-step recipe for preparing an oriental dish, let’s find out: what is shawarma, and what does it have in common with shawarma? Surely, each of you has heard both names, but many still do not know whether this is one dish or 2 completely different ones.

So, what does shawarma mean? Shawarma is nothing more than a dish prepared from lavash/pita (pita is half a round pita bread) stuffed with spices, fresh vegetables, finely chopped fried meat and, of course, sauce.

What is shawarma? This is the same as shawarma, the only difference is that these 2 words are dialectically pronounced differently. It happens that shawarma and shawarma are distinguished by the pita bread used in their preparation: if the flatbread is whole, then it is shawarma, if pita was used, then it is shawarma.

Differences in the names of the same dish are associated with different dialects of oriental cooks, who, in fact, brought the recipe delicious dish to our region. And to this day, in different countries where oriental chefs once visited, there are completely different versions of the pronunciation of our favorite snack, sometimes completely unrecognizable to us (for example, in Israel shawarma is called shuarma or shwarma; in Kazakhstan - donner kebab, etc.).

Recipe for homemade shawarma with chicken in lavash

Ingredients

• Armenian thin lavash - 2 pcs.
• Chicken meat - 400 g
• Fresh cucumbers - 2 pcs.
• Favorite greens - to taste
• Mayonnaise - 6 tbsp.
• Onions - 1/2 pcs.
• Korean carrots - 200 g
• Tomatoes - 2 pcs.
• Seasonings - to taste
• Ketchup - 6 tbsp.

Making homemade shawarma

So quick snack It’s easy for everyone, even novice housewives, you just need to know what to do and why, and most importantly, how to properly wrap shawarma in pita bread.

1. Wash the chicken fillet and cut it into small pieces.
2. Cut half the onion into half rings, fry the slices until golden brown in a small amount of vegetable oil.
3. Add the chopped fillet to the fried onion and fry the food until done.
4. Add spices to the pan. Choose the types of spices at your discretion.
5. Finely chop tomatoes, cucumbers, and fresh herbs.
6. Mix ketchup with mayonnaise in equal proportions (i.e. add 6 tablespoons of both). If you like spicy dishes, then you can chop a little garlic into the sauce.

How to wrap chicken shawarma in pita bread

The process of wrapping the filling in the finished pita bread is no less important than the process of preparing it itself. In what order to place the products - each housewife decides for herself, this is not important, the main thing is to initially lubricate the pita bread so that it is not dry, and then properly roll it into the shawarma.

How to wrap shawarma in pita bread

1. We cut each Armenian lavash crosswise into 2 equal parts.
2. Place all parts on the table, grease the edge of each flatbread with a mixture of ketchup and mayonnaise.
3. Place the previously chopped products on top of the sauce mixture. The sequence may be different, but we suggest making the layers in the following order: chicken, cucumbers, tomatoes, Korean carrots, finely chopped greens.
4. We begin to bend the edges of the pita bread a few centimeters on 3 sides: first from the bottom, then from the top, then from the right.
5. Now we roll the filling into the pita bread from one side to the other, like a roll of wallpaper.
6. That's all - homemade shawarma with chicken in pita bread is ready. You will spend no more than an hour cooking, and when you get the hang of it, you will be able to make your favorite chicken shawarma even faster, in just 20-30 minutes.

Secrets of delicious homemade shawarma in lavash

• The recipe for shawarma with chicken in pita bread can be very varied. The ingredient composition of an oriental dish contains the most unusual combinations of products; not only cucumber, Korean carrots and tomatoes can complement the taste of tender chicken fillet. Shawarma with chicken can easily be decorated with white cabbage and green salad leaves.
• You can also use any spices with herbs. Once allow yourself to add paprika, onion, oregano, the next time use Provençal herbs, the third time add ground pepper, basil, a little chili. You should always experiment with shawarma; what you like best is what you will cook for your family more often.
• The sauce for greasing the lavash is also completely under your control: if you want, take sour cream and garlic, or if you want, use sour cream and garlic. Georgian tkemali, you can use just one mayonnaise or ketchup, in a word, be guided solely by your taste.
• To give chicken fillet spicy taste - marinate it a little before slicing. To prepare the marinade you will need to mix: 3 tbsp. l. refined sunflower oil, 0.5 tsp. ground cinnamon, 2 pinches of salt and 1 pinch of ground pepper. The fillet should lie in this marinade for at least 2 hours, then you can start frying and chopping it.

Homemade shawarma with chicken in lavash – fast and very delicious snack. If you have nothing to serve for lunch/dinner or when unexpected guests arrive, then here’s an idea for how to pamper yourself and your family without spending much on preparation. It will also take a little time, but the aroma of your dish will be remembered by your household and guests for a long time. Experiment - and may your preparation be successful.

Hi all! If you are looking for something special, delicious recipe preparing shawarma at home, then our article is for you.

Lots of tasty and healthy dishes to Russia, came from Eastern and Arab countries and one of the many recipes is shawarma. Surely many people learned about the existence of this amazingly tasty dish due to the massive appearance of kiosks and cafes on the streets of your city that sell ready-made shawarma.

The so-called “shawarma” is very popular because it can be a quick and satisfying snack. And the most convenient thing is that you don’t have to buy it in stalls and kiosks, but can prepare it at home, without spending a lot of time and money. Especially if it's vegetable season!

Shawarma is a quickly prepared dish with hot meat filling 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 much time. In addition, the filling can be changed at your own discretion. Shawarma is usually made from lamb, chicken, veal, or in non-Muslim countries, pork. The meat is fried vertically on the grill and as it cooks, it is cut off and used for filling. In addition to meat, vegetables (and sometimes fish and fruits), cucumbers (fresh, salted or pickled), tomatoes, carrots (either Korean or just fresh), potatoes, cabbage, onions are used, and all this is seasoned with different sauces.

Ingredients:

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

Ingredients for making the sauce:

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

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

Ingredients for lavash:

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

Homemade shawarma

1. Pour flour into a bowl, add salt. Make a hole in the middle and pour the egg into it, mix the flour with the egg and gradually pour in milk or water and mix. Knead the dough in a cup, then place it on the table and continue kneading. 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 out each piece to 2 mm. Bake in a dry, oil-free frying pan for 1-2 minutes on each side.

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

4. Thinly slice the onion into half rings, cut the cucumbers into thin strips, grate the carrots on a Korean carrot grater and cut the cabbage into thin strips.

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

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

Bon appetit!

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

Ingredients:

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

Preparation:

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

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

3. Peel the pickled cucumbers and cut into strips.

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

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

5. Wrap the shawarma, tucking the ends of the pita bread inside.

6. Place the wrapped shawarma in a frying pan and heat it up, press the shawarma one by one so that it becomes slightly flat, do this on both sides.

Bon appetit!

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

Shawarma, shaverna, shawarma - whatever they call this dish. It would seem like the most common combination of pita bread, meat and vegetables, but how delicious!

This shawarma is prepared in thin Armenian lavash, which you can buy in a store and can easily be prepared with your own hands. As a rule, it is prepared with meat, but meat can also be replaced with boiled or smoked sausage.

Ingredients:

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

Preparation:

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

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

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

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

Cut the sausage into strips and place in a layer on the pepper.

Grate the cheese onto coarse grater and place a layer on the sausage.

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

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

Ingredients for the sauce:

• several cloves of garlic;
• dill and parsley;
• mayonnaise;

Preparation:

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

Ingredients:

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

Preparation:

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

Do not add any spices to the meat; everything you need will be in the sauce.

2. While the meat is soaking, cut the Chinese cabbage into strips, grate the cheese and cucumber, and cut the tomato.

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

Bon appetit.

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

Ingredients for the sauce:

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

Mix ketchup and mayonnaise, add finely chopped garlic to the mixed ketchup and mayonnaise.

Ingredients for shawarma filling:

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

Preparation:

1. Place a sheet of lavash on the table and spread with ketchup.

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

3. Add a little sauce.

4. Chop the cabbage into strips, add salt and mash with your hands (to release the juice), lay in a layer on top of the cheese.

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

6. Cut the cucumber not too finely and place it in a layer on top of the carrots. Cut the onion into half rings and place 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 that's all delicious shawarma ready to eat.

Bon appetit!

Recipe 5. Simple shawarma recipe with duck (instead of chicken)

Ingredients:

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

Preparation:

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

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

4. 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 carrots, cucumbers.

5. Wrap the shawarma and place 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 chef has his own special recipe sauce. Some people add their own special ingredient to the sauce to add a piquant 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;

Preparation:

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

The sauce according to the classic recipe goes very well with any type 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 sprigs;

Preparation:

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

This sauce is served with shawarma with chicken or beef.

Sauce 2. With mayonnaise (classic + suneli khmeli)

Ingredients:

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

Preparation:

1. Mix the three main ingredients of the sauce, pour fermented baked milk into a deep plate, put sour cream and mayonnaise in the fermented baked milk. Mix everything thoroughly.
2. Add 1 tablespoon of salt and the same amount of sugar.
3. Squeeze 1/4 lemon into the sauce.
4. Crush 8-10 cloves of garlic and add to 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 and is used in Georgian cuisine.

Sauce 3. Sour cream sauce

Ingredients:

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

Preparation:

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

Sauce 4. Garlic-yogurt

Ingredients:

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

Preparation:

Peel the garlic and crush, blend with yogurt, then add butter and blend again. Add salt to taste and add herbs.

Sauce 5. Red tomato sauce for shawarma

Ingredients:

• tomato juice- 1 glass;
• tomato paste - 3 tbsp;
• onion - 1 piece;
• bell pepper - 1 piece;
• fresh tomato - 1 piece;
• 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;

Preparation:

1. Peel the onion and remove the seeds and stem from the bell pepper. Scald the tomato with boiling water and remove the skin. Add tomato paste, grind the vegetables in a blender into a paste.
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. Let's learn to wrap quickly!

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Secrets of delicious shawarma

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

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

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

Never heat shawarma in microwave oven because the pita bread will become soggy in it and lose its strength and taste. The finished shawarma can be additionally coated with sauce on top for juiciness and piquancy.

One of the most common types of “fast” and satisfying food is shawarma (doner kebab). In almost every city you can find a grill stall selling this oriental dish. The snack is loved by all those who do not have time for long lunches. Homemade shawarma - good way please yourself and your friends with an extraordinary taste of oriental national cuisine. Hearty snack will be a table decoration at any party. The wide distribution of this dish gives gourmets the opportunity to prepare doner according to all sorts of recipes to suit their taste.

Features of cooking

There are no special secrets on how to make shawarma at home - all ingredients can be selected and combined depending on personal preferences. However, attention should be paid to some important aspects: the peculiarities of marinating meat, preparing the sauce and choosing a good pita bread. The main seasonings used in shawarma are: cardamom, paprika, turmeric, curry and different types peppers Sometimes black coffee or cinnamon is added, but some people don't stop there and look for new sources of flavor.

The main advantage of cooking doner at home is its safety for health. Unfortunately, not all fast food stalls comply with sanitary standards. Therefore, after eating shawarma in an unfamiliar place, various stomach diseases may occur, such as poisoning, heartburn or gastritis. A home-prepared snack made from fresh and thoroughly washed ingredients will help avoid any health problems, as well as reduce the amount of excess calories for the body.

How to marinate meat

The main filling of shawarma is meat. It can be anything: chicken, pork, lamb or turkey. It is advisable to marinate the meat before cooking so that it acquires a soft, pleasant taste. To do this, you need to grate it with your favorite spices, sprinkle with herbs, and place chopped onion rings. Add vinegar if desired and pour dry wine (white) for one hour. After marinating, the meat should be fried in a frying pan.

How to make filling sauce

Properly mixed sauce is the secret of any shawarma. The main ingredients of this essential supplement are the following products: sour cream, homemade mayonnaise and kefir. To make shawarma sauce at home, you need to: mix the main ingredients in equal proportions, add grated garlic, curry, dried herbs (basil, parsley, dill), ground black pepper and coriander. After preparing the doner preparation, you need to leave it in the refrigerator for one hour until it thickens.

How to properly wrap in pita bread

Before wrapping the shawarma, you need to choose the right pita bread. It should be dense, elastic and bend well. It is important to choose pita bread that is not dry, without cracks, so that it does not break and the filling does not fall out or the sauce does not leak out. Armenian thin lavash is often used, but doner can also be made in pita bread. Homemade shawarma wraps like this:

1. Unroll the pita bread on a hard, flat surface.
2. Apply specially prepared sauce.
3. With a slight indentation at the bottom, place the ingredients closer to either edge of the pita bread.
4. Start folding the pita bread on the side where the filling is located.
5. Give it a few turns so that the ingredients are completely wrapped in the pita bread.
6. Fold the bottom and top edges of the pita bread over the filling.
7. Roll until the end into a tight roll, closed on all sides.
8. Shawarma is ready to be heated in a frying pan or oven.

The best step-by-step homemade shawarma recipes

Absolutely anyone can prepare shawarma at home - this dish does not require a lot of time. The ingredient composition of doner depends on the wishes of the gourmet himself. However, for those who do not know what shawarma is made from at home, there are many different step-by-step recipes. For each of them, a certain composition, quantity of ingredients, and seasonings are selected. Let's look at some of them.

With Chiken

If used for doner chicken breast, then you get dietary shawarma. List necessary ingredients for two servings:

• thin Armenian lavash - two sheets;
• chicken meat – 300-350 g;
• fresh cucumbers and tomatoes – 1 pc.;
• fresh white cabbage – 70-150 g;
• garlic or cheese sauce self-cooking;
• greenery;
• salt pepper.

Cooking method:

1. Cut the cucumbers into thin strips and the tomatoes into small cubes.
2. Chop the cabbage and mix the ingredients, adding salt and pepper.
3. Chop the greens and onions.
4. Cut the marinated chicken into slices one centimeter wide.
5. Fry them in a hot frying pan.
6. Brush the pita bread with sauce to taste.
7. Place all the mixed ingredients on the pita bread towards one edge.
8. Roll into a tight roll and heat in a frying pan with a small amount of oil.
9. Delicious classic shawarma at home is ready.

With pork

There are a lot of doner recipes, and they are interesting in their own way. In order to prepare shawarma with pork at home in the Russian way, you need to take:

• pita bread or pita bread;
• pork – 200 g;
• tomato – 1 pc.;
• Chinese cabbage – 40 g;
• potatoes – 150 g;
• dill – 1 sprig;
• sauce or mayonnaise;
• salt pepper.

Cooking method:

1. Cut the meat into small pieces and the potatoes into slices.
2. Fry the potatoes and meat in a frying pan until golden brown.
3. Cut the tomato and cabbage into strips.
4. Place meat and potatoes on pita bread.
5. Add a sprig of dill, tomatoes and Chinese cabbage.
6. Top with sauce to your taste.
7. Wrap the pita bread in a tight tube.
8. Heat in a frying pan or in a waffle press.

With turkey

One of the most delicious and dietary products is turkey. As the main ingredient of shawarma, it goes well with vegetables. To prepare turkey doner for 4 servings, you need to take:

• minced turkey – 250 g;
• cabbage –100 g;
• Korean carrots – 30 g;
• pickled cucumbers – 1 pc.;
• tomatoes – 2 pcs.;
• ground pepper and salt - to taste;
• green salad – 2 leaves;
• garlic – 1 clove;
• red onion – 1 pc.;
• homemade mayonnaise – 60 g;
• Armenian lavash – 2 pcs.

Cooking method:

1. Mix homemade mayonnaise with garlic.
2. Fry the ground turkey over low heat with a small amount of oil.
3. Cut the onion into rings, finely chop the cabbage.
4. Thinly cut the tomatoes into half rings and the cucumbers into circles.
5. Cut the pita bread into two parts.
6. Lubricate it with mayonnaise.
7. Place the minced meat on the pita bread, stepping back about two fingers from the edge.
8. Place cabbage, onions, tomatoes, cucumbers on top.
9. Carefully roll up, folding the edges to the side to form a closed shawarma.
10. Heat in a frying pan without oil until the pita bread becomes crispy.

How to cook with lamb and feta cheese

You can prepare shawarma at home in Turkish style with lamb and feta cheese. The recipe requires the following ingredients:

• pita;
• sesame oil;
• tomato – 2 pcs.;
• lamb – 100 g;
• feta cheese – 70 g;
• vegetable oil – 150 ml;
• garlic – 2 cloves;
• salad mix – 30 g;
• matsoni;
• cucumber – 1 piece;
• cardamom;
• bulb onions;
• egg - 2 pieces;
• curry;
• salt pepper.

Cooking method:

1. Cut the meat into cubes and mix with cardamom, salt, sesame oil.
2. Heat a frying pan with vegetable oil and fry the meat.
3. Cut the tomato, cucumber and cheese into cubes, chop the onion.
4. Combine all vegetable mixture in a large bowl.
5. Prepare the sauce: beat two eggs, a head of garlic, 100 ml of vegetable oil, 5 tbsp with a blender. l. matsoni Add curry, pepper and cardamom.
6. Grease the pita bread with sauce and place all the components of the future shawarma on it.
7. Wrap the doner in a tight tube and heat in a frying pan until golden brown.

Video recipes for making shawarma at home

Shawarma is an easy-to-prepare Arabic dish that is suitable for any feast or party. It is the most popular type of street food. However, to save money and not risk your health, you can make this snack yourself from your favorite ingredients. Learn how to easily make delicious, authentic, nutritious or even vegetarian shawarma at home with the helpful video recipes below.

Chef's recipe

Shawarma in pita

Delicious homemade shawarma

It is believed that shawarma is national turkish dish, however, in fact, it is prepared in almost all cuisines of the world, especially in Arab countries. Classic recipe the Turkish one includes well-done lamb, but there are many other variations. If you are a fan of this dish, then you should definitely figure out how to cook shawarma at home. Choose your recipe - and then you will always be able to please yourself and your family with this hearty delicacy.

Step-by-step homemade shawarma recipes

Absolutely anyone can make this dish. The cooking process does not require special culinary skills and takes a minimum of time. Homemade shawarma with chicken in pita bread is especially popular, as well as options with pork or vegetables. As for the cooking method, you can bake the dish in a frying pan or in the oven.

1. For this dish, it is recommended to use only very fresh lavash or pita bread.
2. To make shawarma juicy at home, first pour the marinade over the meat. It is best to fry on a regular cast iron frying pan, practically without adding oil. This will simulate the effect of a vertical grill.
3. If the pita bread doesn't wrap well, try sprinkling it lightly with water. Lemon juice will be even more effective.
4. The most delicious home-style shawarma comes with garlic, spicy sauce or a mixture of both.
5. To make a spicy dressing, use regular sour cream as a base, adding garlic, green onions, salted or pickled gherkins to taste.
6. To make hot sauce, use the mixture tomato paste, cilantro, olive oil, lemon, pepper.
7. Any shawarma dressing is best prepared in a blender.

With Chiken

Ingredients for two servings:

• chicken – 400 grams (preferably fillet);
• fresh Armenian lavash – 2 sheets;
• Korean carrot– 150 g;
• tomato – 1 large;
• cabbage (white, red) – 150 g;
• pickled gherkins – 2-4 pcs.;
• garlic – 2 cloves;
• favorite type of sour cream – 3 tbsp. l.;
• spicy mayonnaise - 3 tbsp. l.;
• citrus juice (lemon, lime) – 20-30 ml (fresh or canned);
• water – 6 tbsp. l.;
• refined oil (olive) – 2 tbsp. l.;
• curry – 2 tsp;
• salt, pepper - to taste.

Step by step recipe:

1. Make a marinade for the meat. Mix lemon juice, water, olive oil and spices.
2. Keep the chicken in the marinade for a quarter of an hour, after cutting it into thin strips.
3. Chop the cabbage. Cut the tomatoes and cucumbers into small cubes.
4. Make the sauce. To do this, you need to mix sour cream with mayonnaise and add garlic. It can be crushed or simply finely chopped. It wouldn’t hurt to add a little cucumber to the sauce to release the juice.
5. When the chicken is ready, fry it in a practically dry and well-heated frying pan.
6. Place the pita bread on the table and brush it with sauce.
7. Lay out the meat, and then layers of vegetables: tomatoes, cucumbers, cabbage, Korean carrots. Top with sauce again.
8. Roll the shawarma and fry on both sides.
9. Serve warm. You can decorate the open part with sauce and sprigs of herbs.

With pork

Ingredients for two servings:

• lavash – 2 pcs.;
• pork pulp – 300 g;
• cucumber – 1 large;
• tomato – 1 pc.;
• cabbage – 200 g;
• sour cream – 4 tbsp. l.;
• low-fat mayonnaise – 6 tbsp. l.;
• dill, parsley, cilantro - a small bunch;
• garlic – 3 cloves;
• salt and pepper mixture - to taste.

Recipe step by step:

1. First, you need to know how to grill pork deliciously. First, it must be washed, dried and cut into small strips. Then the meat is marinated for two hours in 2 tbsp. l. mayonnaise with salt and pepper. To make it even softer, you can add a few drops of lemon juice.
2. Fry the marinated pork in a frying pan in a minimum amount of oil over high heat.
3. Prepare the sauce. Wash all the greens and chop them thoroughly. Mix dill, parsley and cilantro with the remaining mayonnaise, sour cream, and crushed garlic. Add a little salt, blend everything with a blender and leave the sauce in the refrigerator for a couple of hours.
4. Wash the vegetables. Chop the cabbage, cut the cucumber into strips and the tomato into pieces.
5. Brush the pita bread with sauce. Place meat, tomato, cucumber, cabbage on it. Add sauce on top again.
6. Fry the shawarma on both sides in a frying pan. It turns out not only to taste amazing, but also to look very appetizing, which is clearly visible in any photo. Serve it warm, garnish with a little sauce.

Stuffed with vegetables

For those who do not know how to prepare vegetarian shawarma at home, you will need the following ingredients for three servings:

• lavash – 3 pcs.;
• fresh cucumber – 1 large;
• tomato – 1 large;
• Chinese cabbage – 300 g;
• fresh cheese(best Adyghe) – 250 g;
• sour cream or fermented baked milk – 150 ml;
• ketchup – 150 ml;
• vegetable oil - a tablespoon;
• ground coriander, curry, salt and pepper - to taste.

How to cook shawarma with vegetables at home:

1. Make a sauce from dairy products, salt, curry, pepper, coriander.
2. Cut the washed cucumber into strips.
3. Cut the tomato into cubes.
4. Chinese cabbage cut into small strips. Try to use mostly white parts.
5. Adyghe cheese mash with a fork and fry in a frying pan with coriander and a little oil.
6. Pour a little sauce onto the pita bread and spread.
7. Distribute the vegetables evenly, then the cheese.
8. Roll the shawarma tightly and then heat it on both sides in a frying pan without oil. Serve in portioned plates, garnish with herbs.

How to properly wrap shawarma in pita bread

If the shawarma is rolled incorrectly, it will become soggy from the sauce and the filling will simply fall out. This point plays a very important role, so adhere to these rules:

1. To learn how to roll a dish, place pita bread on the table and sprinkle with water or lemon juice.
2. Start spreading the sauce by stepping back a few centimeters from the edge.
3. Shawarma will be denser if the meat is placed between two layers of vegetables closer to one of the short sides.
4. When the filling is in place, cover the pita bread with a small edge, then the sides, and then wrap everything in a long one.
5. Always reserve some of the sauce to pour on top of the filling.

Video recipes: how to cook shawarma at home

Have you already realized how popular this dish is? However, if you are not yet sure that you know how to cook real shawarma at home, watch the following videos. Thanks to these recordings, you will learn how to make an amazing dish for yourself and your loved ones, which will perfectly diversify both everyday and festive table. Homemade shawarma is a chic alternative to the one that people are forced to buy at kiosks. Eating it is not only incredibly tasty, but also absolutely safe, and cooking it is absolutely a pleasure.

Delicious recipe in the oven

In pita

Shawarma with chicken and vegetables

While the Internet is arguing about how to correctly say “shawarma” or “shawarma”, we will quickly prepare this hearty snack. It is not at all necessary to go outside the door in search of street food, and at home, shawarma is no worse, and even better. Judge for yourself: we control everything that goes into the thin flatbread, absolutely all the ingredients: meat, vegetables, and sauces. We can replace fatty pork with turkey or chicken, exclude hot sauces or, on the contrary, put it from the heart if you like it spicy. Huge scope for imagination!

I don't know about you, but in our city all the points with street food, to put it mildly, questionable! If you have a similar situation, do not risk your health, cook yourself!

So, let's move on to the ingredients (for 4 pcs):

It is difficult to indicate what sauces and ingredients are needed, since your shawarma should consist of your favorite products! The same applies to the number of ingredients... But I will indicate those ingredients that are usually used for cooking in our family, and you will adjust the recipe to suit you.

• Armenian lavash - 2 pcs. (we will cut each sheet into two parts)
• Chicken (or turkey) fillet - 400 g. You can use any meat of your choice: pork, beef, etc.
• Garlic sauce - 4 tbsp. l. (you can prepare it yourself by mixing thick sour cream with squeezed garlic clove and herbs)
• Green salad onions - 2 tbsp. l. (finely chopped)
• Vegetable oil for frying meat - 2 tbsp. l. (I use olive)
• Korean carrots - 250 g (in our shawarma this is a mandatory ingredient)
• Ketchup or any other favorite sauce (you can use barbecue, sweet and sour,
  chili sauce, etc.
• Tomatoes - 2 pcs. medium size
• Salt, sugar, pepper to taste

Which pita bread to choose for shawarma?

We sell two types in our city Armenian lavash: round and rectangular. In this recipe I used a rectangular one, but the shape does not affect the taste, use whichever is more convenient. I prefer to pack the filling properly so that none of the sauce leaks out, so I prefer a rectangular pita.

Shawarma at home (recipe with photos step by step)

Wash the chicken fillet, dry it on a paper towel, and cut it into small pieces. Heat vegetable oil in a frying pan and lower the meat into it.

Fry until slightly golden brown, then add salt, pepper, and your favorite spices. Stir with a spatula so that the pieces do not burn.

It doesn’t matter what kind of meat you make shawarma from, the meat needs to be fully cooked! In the case of chicken, it takes 10-15 minutes, beef will take longer to cook.

If at the end of cooking meat pieces If you find them too large, you can further cut them with a knife.

While the meat is frying, chop the vegetables. Tomatoes - into medium-sized pieces. Usually I also add green fresh cucumbers, but now is the time of year - late autumn and cucumbers are long gone, and Turkish ones are completely tasteless. If you have fresh cucumbers on hand, be sure to use them in the filling: they make shawarma tastier and “fresher” in taste.

Finely chop the onion.

Now we lay out a thin sheet of pita bread on the table and begin to fill the flatbread. I usually cut each leaf into two parts, and the shawarma still turns out very large in size. You can make one trial and then adjust the size of the pita bread to suit you. For example, divide not into two parts, but into three.

How to wrap shawarma?

How I fill pita bread: I step back 2-3 cm from each edge, first grease the flatbread with ketchup and garlic sauce. Then I lay out Korean carrots, fried meat, then tomatoes and herbs are used. Here you give scope to your creative impulses and focus on your taste: for example, if you like White cabbage, chop and add to the filling.

If you are using fresh white cabbage, first shred it, add a little salt, and then press it with your hands to make the cabbage more tender.

We bend the edges of the pita bread as shown in the photo. And then we twist the folded edge from left to right. While rolling, lightly press the tube with your palm so that the filling is compacted well. That's it, the shawarma is almost ready!

To make the pita bread crispy and not remain rubbery, I recommend frying it in a grill pan without oil on each side. Firstly, the pita bread will not unfold if we heat the seam. Secondly, the structure of the cake will change dramatically! And thirdly, hot shawarma tastes better - it has been tested many times!

And now we’re finally inviting our family over for a hearty snack)! Bon appetit!

Shawarma is very nutritious, and perhaps each family member will eat one piece, no more. If you still have the filling and pita bread, wrap the shawarma in reserve, wrap it in cling film and put it in the refrigerator. There it will be stored for several days (2 days, I don’t recommend storing it longer). At any time you can heat the shawarma in a frying pan and serve. Do not heat it in the microwave, as tomatoes heated in it do not taste very pleasant, and greens are even worse.

Be sure to share in the comments how you prepare shawarma? Maybe you put something tasty and unusual in the filling? I’m also wondering, have you tried baking pita bread yourself? I heard that it bakes once or twice, but I haven’t had a chance to try it yet. If you have a proven recipe, please share.

Bye bye!

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