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Types of pita breads for shawarma. Armenian lavash with vodka. Shawarma sauce

Many of us love shawarma very much and buy it at the first kiosk we come across, which may not have a very favorable effect on our health. Shawarma prepared at home will not only be tasty, but also healthy. In this article we will share several recipes for preparing this dish with our own hands from quality ingredients.

Perhaps it’s no secret that shawarma came to us from the East. Shawarma is a national dish in Turkey; they have it as fried meat with various vegetable salads. You can wrap any meat of your choice in pita bread. In Turkey, it is customary to wrap lamb, and the method of preparation national dish a little different from the version we are used to.

Preparing this dish is not very difficult and does not take much time, and we will try to help you with this.

Of course, the main ingredient is meat; in addition, tomatoes, cucumbers, cabbage, herbs, mushrooms, canned corn and more are added. You can wrap whatever your heart desires in pita bread.

There are also gourmets who, apart from meat and sauce, do not add anything else. Of course, this is a matter of taste. To add a piquant taste, various seasonings are added to the dish.

Also, if desired, add sour cream or cheese, mayonnaise and other sauces. If you like greens, you can also add them, for example, lettuce, dill, green onions, cilantro.

When preparing shawarma at home with your own hands, you decide which recipe you choose, how many ingredients will be included in the dish and what you want to get in the end.

What is the secret of cooking?

Carefully inspect the pita bread you purchased for making homemade shawarma. Study the production time. Lavash that has begun to dry cannot be used for this dish; you simply cannot wrap the filling in it.

Before preparing shawarma at home, you need to marinate the meat in advance. In order for shawarma to resemble the street (professional) version, it is necessary to fry the meat according to certain requirements. For this we need cast iron.

Before placing the meat in the pan, pat it dry with a napkin to remove excess water. No oil is used when frying; be careful not to burn the meat. Once you have wrapped the filling in the pita bread, lightly fry the dish in a dry cast iron skillet if possible.

Sauces for the dish

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

To prepare, you need to chop everything and add as much sauce to the shawarma as your heart desires. In Turkey, it is customary to use several sauces at once in one dish. Or choose one that you definitely like.

If you want your shawarma to turn out like a professional’s at home, you need to learn how to roll it correctly so that the sauce won’t leak out of it.

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

Spread the pita bread with sauce or several at once. Place the filling, place the meat on top of the vegetables, and add the sauce. Wrap the filling in pita bread.

We invite you to familiarize yourself with several homemade shawarma recipes. We hope you find something you like.

Ingredients:

fresh pita bread;
90 g fresh cabbage;
200 g veal;
ketchup to taste;
head of garlic;
dill;
parsley;
100 g homemade sour cream;
30 g carrots;
sunflower oil;
vinegar, salt, sugar, spices.

Cooking method

Finely chop the cabbage and cut the carrots into small slices. Chop the dill and parsley. Mix everything with adding oil.

Cut the veal into cubes.

Let's start preparing the sauce for the dish. For the sauce we mix sour cream, ketchup, chopped garlic. Mix thoroughly and start seasoning.

Lay out the pita bread, grease it with mayonnaise, add meat, salad, add sauce and roll up the pita bread.

Shawarma recipe at home

Ingredients for cooking:

fresh pita bread;
3 tomatoes;
onion greens;
canned cucumber;
soy sauce;
200 g pork;
spices to taste;
oil, homemade sour cream, mayonnaise, parsley, dill, cilantro.

Cooking method

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

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

We will need:

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

Cooking method

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

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

Lay out the pita bread, grease it with the prepared sauce. Place pieces of meat, salad on it and season with sauce. Wrap the filling in pita bread. Shawarma is ready to eat.

Required ingredients:

low-fat mayonnaise;
1 cucumber;
1 tomato;
200 g pork;
dill, parsley, basil;
80 g carrots;
fresh pita bread.

Cooking method

This shawarma is prepared on a quick fix, even a beginner can handle it, so you can safely start cooking.

Cut the cucumber and tomato into cubes, grate the cheese. Cut the pork into cubes and fry until golden brown.

Place carrots, prepared salad on pita bread and season everything with sauce. Lay out the fried pork pieces and brush with mayonnaise again. Add cheese. Roll the filling into pita bread. The dish is ready to eat.

To prepare we will need:

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

Cooking method

Cut the pork into cubes and fry in a frying pan until golden brown. Add chopped onion.

Cut the potatoes into strips and add them to the meat. Chop the cabbage.

Lubricate the pita bread with mayonnaise, lay out the potatoes and meat. Add cabbage and pour sauce over everything.

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

Bon appetit!

Shawarma– it’s very juicy and hearty dish, which came to us from the Middle East. It is prepared from lavash or pita bread. For the filling use minced meat (chicken, lamb, veal), vegetables, as well as various sauces and spices.

What can we say about the fact that Shawarma is the most popular “fast food” not only in our country, but throughout the world. Today we will show you how to make shawarma at home in pita bread. It is worth noting that the prepared dish will be in no way inferior to street shawarma, since we will prepare it according to a recipe that was suggested to me by an Arab chef I know.

The first version of shawarma was prepared by steppe nomads who wrapped fried saiga meat in a flatbread.

Kitchen appliances and utensils: oven, parchment, meat hammer, cling film, coarse grater, knife for fine chopping, garlic press.

Ingredients

How to choose the right ingredients

At the time of purchase chicken fillet by weight, it is best to ask the seller to show you the product documentation. If you buy meat in a package, carefully study it, it must be completely clean, and here you will find a brand that must include all the information about storage rules, expiration dates, as well as the manufacturer.

Next, press on the fillet with your index finger. If the trace does not disappear, then the chicken was re-frozen. Also, don't trust oversized breasts. Most likely, such a bird was actively fed various growth hormone supplements. So we're trying choose medium-sized meat without defects and significant traces of dried blood.

To prepare the dish, we don’t need to look for a recipe for pita bread for shawarma at home, because even a regular store-bought version will do. To choose good pita bread , carefully study the composition of the product: there should be nothing else here besides water, flour and salt. We also pay attention to the color of the product - it should be slightly pale, without defects or significantly burnt parts.

Step-by-step preparation

Preparing the sauce

First, we need to mix 5 tbsp in a separate container. l. sour cream, 5 tbsp. l. ketchup and 5 tbsp. l. mayonnaise.
Press 3 cloves of garlic directly into the sauce.
Add 1 tsp. paprika and 5 finely uncut sprigs of dill. Mix well. On coarse grater grate 150 g of cheese.
Let's move on to rolling up the shawarma. Don’t forget to stick to the 2:1 ratio (2 – vegetables; 1 – chicken). To begin, place the pita bread on the table and grease it with about 1 spoon of sauce.
Important! If you don’t know how to properly wrap shawarma in pita bread, then follow the clear instructions: put the filling in the center closer to one of the edges of the bread, cover it with the short part of the pita bread, and only then with the sides. Afterwards we can safely twist the shawarma to the end.
Spread the carrots and cabbage in an even layer.
We put the meat.
Add some cherry tomatoes and cucumbers (fresh and salted).
Add some sauce and grated cheese on top.
Carefully bending the edges, roll the shawarma tightly.
To make the shawarma more juicy and crispy, transfer it to a baking sheet covered with parchment and place it in an oven preheated to 180° for 5 minutes.

In the same way we can easily prepare .

Cooking video

You will learn more about how to cook shawarma with chicken at home in the video. With it you can follow step by step each stage of preparation. Also in the video you will learn how to wrap shawarma in pita bread, and many others useful tips for preparing the dish.

How to decorate a dish

To slightly complement and decorate the dish, we use some greens. In this case, you can use not only parsley and dill, but also, for example, rosemary.

The same decoration method is suitable for.

To make the meat more juicy and spicy, pre-marinate his. This can be done in any way. After marinating, the chicken also needs to be dried a little with a towel.
if you have cast iron frying pan and grill pan, feel free to use it for frying meat.
We also use them for cooking.
We select only fresh pita bread, otherwise we won’t be able to roll the shawarma at all.
Before placing the rest of the ingredients on the pita bread, you need to sprinkle it with water diluted with lemon juice.
The secret of delicious shawarma– filling of several types of meat (chicken, beef and lamb), pre-marinated in a mixture of Arabic spices.
If during frying you find that the meat is dry, sprinkle it with orange juice . This will make its taste juicier and richer.
To make the sauce richer and more flavorful, first mix herbs with spices and garlic, and only then mix the resulting mass with the base.
Important! You should not heat shawarma in the microwave, this will only make the pita bread soggy. If there is no oven, simply fry the dish on both sides in a frying pan.

How to serve a dish correctly

Shawarma is independent dish, it must be eaten with your hands. So let's put it on the table on a plate with lots of greens. Shawarma can also be cut in half or into many small pieces. In some eastern countries, shawarma is served unwrapped.

Other cooking options

You can cook shawarma in pita bread at home completely different ways. To do this, at a minimum, we can experiment with vegetable filling. Let's try replacing white cabbage with Chinese cabbage. Or add it to the dish Korean carrots, bell pepper or zucchini. Also, don’t skimp on onions and herbs ( green onions, cilantro, parsley, dill). This will add spice to our shawarma.
These vegetables also add variety to the taste.
You can also use pickled mushrooms and soft cheese. In a word, the filling options here are limited only by your taste and imagination.
However, do not forget that the sauce plays a very important role here. You can use any (mushroom, cheese, cream, tomato, mustard, etc.). The main thing is not to forget that it should emphasize the taste of the meat, and not interrupt it.

Let us know in the comments if you liked the recipe for homemade chicken shawarma. And also share yours ideas and cooking options of this dish. Bon appetit!

Shawarma, shawarma, shawarma - whatever they call this dish of Arabic origin. It would seem like a simple combination of pita bread, vegetables and meat, but how delicious! Watching the preparation of this snack in street spots, you wonder, can I 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 outlets, and learn how to prepare the dish yourself.

How to make shawarma at home without special equipment

One of the main features of preparing this delicious Arabic snack is the thinnest cutting of meat slices. In establishments and points Catering this is ensured using a shawarma preparation machine. 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 shaving-like pieces from the meat. If you prefer to cook dishes using fresh meat, choose parts without veins, fatty tissue, and the sharpest knife.

In order for shawarma to have the same taste that the dish acquires when prepared using the machine, the pieces of meat must be thoroughly fried in hot oil until a golden crust forms. A grill pan with a grooved bottom is perfect for this. During frying, you must be careful and try not to dry out the meat - the inside of 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 it is fresh. Try rolling 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 tears in the sheet, 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 bread fresh for a long time, store the products in the refrigerator at a temperature no higher than +5 degrees.

What kind of meat and sauce is best to use?

Chicken fillet, previously marinated in a mixture of tbsp, is perfect for making shawarma. l. lemon juice, three tbsp. l. water, one tbsp. l. olive oil and a teaspoon of curry. A more authentic recipe involves using 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 delicious shawarma obtained when using smoked chicken or ducks.

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

Recipes for making shawarma at home with photos

Best Recipes homemade shawarma, presented below, contain detailed instructions, thanks to which you can prepare this dish no worse than an experienced oriental chef. You will master all the intricacies of preparing this snack - from delicious roasting of meat to how to properly wrap pita bread. Each method of preparing shawarma has a detailed set of ingredients, so you will be fully prepared 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, the meat cooks well and goes well with a variety of vegetables and sauces. This type of meat has delicate taste and everyone likes it. 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.

Place 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.

Cut the cucumbers into strips.

Cut the tomatoes into slices.

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

Place the meat on one side, sprinkle with cabbage, lay cucumbers on top in a herringbone pattern and place a few slices of tomatoes.

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

Heat slightly 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 cooks. You will get the answer in the next recipe. To prepare, you need to stock up on the following products:

1 sheet of pita bread;

2 chicken drumsticks;

200 grams of Korean carrots;

200 grams of white cabbage;

1 small pickle;

1 small fresh cucumber;

about half a medium tomato;

seasoning for chicken tobacco, salt, pepper;

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

clove of garlic.

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

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

Fry the meat until golden brown, cool.

Grease a third of the pita bread with sauce and place the chicken on it.

Sprinkle the chicken with finely shredded cabbage.

Place carrots on top of the cabbage.

Place the cucumber, cut into small strips, on top of the carrots.

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

Video recipe for making homemade shawarma

The video recipe will help you consolidate the skills acquired in the instructions presented and see with your own eyes how the correct shawarma is made. It examines in detail each stage of preparation - especially the one that interests most cooks who are planning to prepare this dish at home: how to properly wrap pita bread so that it does not fall apart.

3 recipes

There is hardly a person who has not tried or at least heard of shawarma. The fact is that this dish is simple, but remarkable in its satiety and taste, and is widely distributed throughout the world. The Middle East is considered the generally accepted homeland of shawarma, but you can also find analogues of shawarma in Germany, Mexico, and Africa. Of course, in different countries This dish has different names, but the essence of shawarma always remains the same - it is a thin flatbread (lavash or pita) in which chopped vegetables and meat are wrapped. Shawarma also comes with various sauces, which can either be placed inside the flatbread or served separately. Shawarma is an excellent alternative to a sandwich, which is why it has become the No. 1 dish for lovers of outdoor recreation, tourists and business travelers. It is prepared in an elementary way, which I invite you to verify.

Classic shawarma

Ingredients:

Dough for flatbreads:
2 glasses wheat flour
1 tbsp. vegetable oil
Filling:
2 chicken legs
2 carrots
1 onion
2 tomatoes
1 large cucumber
1/6 head of white cabbage
For sauces:
mayonnaise
garlic
ketchup
adjika

How to prepare flatbread (lavash) for shawarma

The vast majority of people who start reading my recipe, having reached this point, will exclaim: “I don’t understand why you fool yourself and prepare lavash, it’s sold in all stores?!” That's right, I also think that it is faster and more practical to use store-bought Armenian lavash, especially since it is much larger than what we can prepare at home, and therefore it is more convenient to wrap the filling in it. But I’ll tell you a terrible secret: this world is still full of places where people have never heard of supermarkets and Armenian lavash, but they also want to know the taste of shawarma, and with this I simply have to help them.
Let's start preparing the lavash by pouring the flour into a small bowl. Then add water little by little (about 2/3 cup) and mix the flour at the same time. Add a spoonful of sunflower oil. If desired, you can add a pinch of salt.

When we have formed a homogeneous mass, place our workpiece on a table sprinkled with flour and continue kneading it for at least another 5-7 minutes. All oriental bakers do this, because only thoroughly kneaded dough produces thin flatbreads.
Wrap the kneaded dough in cling film or a plastic bag and leave for 15-20 minutes so that the gluten softens and swells. After this, the dough will become even more plastic and pliable.

As you can see, the dough for pita bread is very, very simple. From ready dough Roll out a thick sausage, divide it into 6 parts.

Sprinkle the table with flour, place a cut piece of dough on it and roll it into a thin flat cake. The thickness of the cake should not exceed 3 millimeters, and the diameter should correspond to the bottom of the pan in which you will bake it.

It’s convenient to stack raw flatbreads. So that, God forbid, they do not stick together, you should generously sprinkle them with flour or line them with parchment.
Place the frying pan on the fire and heat it well. For baking flatbreads, it is better to use thick cast iron frying pan, since it is heated evenly over the entire area, and the cake is baked without burning anywhere.
Shawarma flatbread is prepared without any oil or fat. So we place it directly on the heated metal and bake for half a minute on one side, then turn it over and bake for the same half a minute on the other. We remove one cake from the frying pan and immediately place a second one in its place.

You should be careful not to let the flatbread dry out in the pan, otherwise it will become brittle and it will be impossible to wrap the filling in it.
Place the finished cakes in a pile and cover with a towel so that they do not dry out and remain warm.

How to prepare shawarma filling

For the filling, first prepare the meat. We will use chicken, although theoretically the shawarma recipe allows for lamb, beef, turkey, and even pork (in non-Muslim countries).
The best way to use chicken is to use the legs. They are much juicier than brisket, which means the shawarma will be tastier.
Since it is not possible to use a spit at home, we will cook the meat in a frying pan. Remove the skin, cut out the bones and veins from the legs, and flatten the meat. Fry the chicken in a small amount of vegetable oil until cooked.

Literally a few seconds before the heat is turned off, add salt and sprinkle the chicken with spices (personally, I use the usual set of spices for chicken). This should never be done before, as the spices will simply burn in the frying pan.
While the chicken is cooling, we begin making the vegetable part of the filling. To do this, wash the cucumber and tomatoes, peel the onions and carrots. For shawarma, it is best to use blue onions; they are more fragrant and not so bitter. Of course, it wouldn’t be a bad idea to get some sweet Crimean onions, but they can’t always be found on the market.
When the vegetables are washed and peeled, they should be cut. Tomatoes are cut into thin slices, onions into half rings, carrots and cucumbers into thin strips. Yes, we have completely forgotten about cabbage! The cabbage is finely chopped, as for frying or pickling. Here's another little secret: to make the chopped cabbage more juicy, sprinkle it with salt and lightly knead it with your hands.

For real shawarma, sauces are also very important. Our most common sauces are mayonnaise and ketchup. Of course, they can be used directly, without any improvements, but to make our shawarma more tasty, I suggest adding finely chopped garlic to the mayonnaise, and mixing ketchup in a 1:1 ratio with homemade adjika.

The last preparatory stage is cutting the chicken, which has already cooled by this time. I suggest cutting it into thin strips. You've probably already noticed that all the ingredients of the filling are cut this way whenever possible. This is done so that they do not fall out of the shawarma while we are devouring it with appetite.

How to make shawarma

Assembling the shawarma begins by applying a thin layer of mayonnaise with garlic to the central part of the flatbread. A little mixture of ketchup and adjika is spread over it.

Next is a layer of onions, tomatoes, cucumbers, carrots and cabbage. The order of these layers does not matter at all, but there is one exception - traditionally the last layer in shawarma is meat.

After all the layers have been laid, roll the cake into a tight roll. It turns out this is such a very beautiful and appetizing homemade shawarma.

If you used a large and thin pita bread for shawarma, then the filling is swaddled tightly in it: both ends are tucked in, and the pita bread itself wraps the filling in two layers. So you can safely take this shawarma with you on the road.
If you prepared the flatbread at home, then naturally it turned out small, and therefore at the first opportunity it will strive to unfold. To avoid this, I suggest a few tricks. Firstly, each roll can be half-wrapped in a separate paper napkin. It will even turn out beautifully, and besides, your hands will remain clean. Secondly, you can tie the rolls with green onion feathers, as I did in cucumber rolls. Well, thirdly, you can stab the shawarma with a wooden skewer. Only in this case, do not forget to warn your household and guests about this not entirely edible detail.
Yes, I almost forgot, pour the remaining mayonnaise with garlic and ketchup with adjika into sauce boats and also serve. Suddenly someone has a desire to dip shawarma in the sauce. By the way, cooled shawarma can be reheated in a dry frying pan without any problems. That's the whole shawarma recipe, Bon appetit for you and your guests!

Shawarma with chicken and pepper

Here is another recipe for shawarma filling. Unlike the first recipe, the vegetables are fried here, so the shawarma turns out more satisfying and spicy. This filling goes especially well in the cool season, when you want something hot and filling.

Ingredients:

2 chicken breasts or 2 chicken legs
3 pcs. salad pepper
2 pcs. Luke
1 glass of tomato juice
2-3 cloves of garlic
salt to taste
red hot pepper seasoning
ground black pepper
vegetable oil

Cut the onion into rings, cut the lettuce into strips. I had different colored peppers, so I used one red, one yellow and one green pepper. The shawarma turned out very tasty and beautiful. We do not cut the pepper very thinly.

First simmer the onion in a small amount of vegetable oil, then add the salad pepper. Simmer for 6-7 minutes over medium heat.

Add a glass of tomato juice or a glass of tomato sauce.

Stew vegetables in tomato. When the pepper becomes soft, add the fried chicken meat. The pepper should be soft, but not fall apart. By the way, for this filling you can also use canned pepper, in this case heat treatment pepper is reduced to a minimum.

Add chopped garlic, salt and pepper to taste. It is important to make the filling sufficiently salty and spicy. Just without fanaticism))).

Simmer for another minute and remove from heat. When the filling has cooled a little, roll up the shawarma.
Place a few tablespoons of filling in the center of the flatbread. Fold the bottom edge.

We wrap one side and then the other to make an envelope. To prevent the shawarma from opening, you can pierce it with a wooden skewer.

We wrap the rest of the cakes in a similar way. Since the filling is hot, this shawarma can be eaten right away.

Lenten shawarma

And this is a shawarma recipe for those who fast and cannot eat meat. The filling is vegetable with the addition of beans. It turns out nourishing and tasty!

Ingredients:

3 pcs. fresh or canned salad peppers
2 pcs. Luke
1 glass of tomato juice
1 cup boiled beans
2-3 cloves of garlic
salt to taste
red hot pepper (seasoning)
ground black pepper
vegetable oil (optional)

We prepare the flatbreads as usual, without eggs, or even without vegetable oil. If desired, add seeds to the dough.
We make the filling almost as in the previous recipe: simmer the onion, add lettuce and tomato juice. When the pepper becomes soft, add a glass of boiled beans. Salt the filling and season with spices to make the filling piquant. Simmer everything together for 5 minutes and remove from heat.
Roll up the shawarma and enjoy the delicious and healthy dish! The result is a complete dish, it contains not only vegetables and carbohydrates, but also vegetable protein, which beans are rich in.

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 you consider step by step recipe 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 lavash thin - 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.

Wash the chicken fillet and cut it into small pieces.
Cut half the onion into half rings, fry the slices until golden brown in a small amount of vegetable oil.
Add the chopped fillet to the fried onion and fry the food until done.
Add spices to the pan. Choose the types of spices at your discretion.
Finely chop tomatoes, cucumbers, and fresh herbs.
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

We cut each Armenian lavash crosswise into 2 equal parts.
Place all parts on the table, grease the edge of each flatbread with a mixture of ketchup and mayonnaise.
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.
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.
Now we roll the filling into the pita bread from one side to the other, like a roll of wallpaper.
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 ingredients of an oriental dish contain the most unusual combinations of products, not only cucumber, Korean carrots and tomatoes can complement the taste of tender chicken fillet. You can easily decorate chicken shawarma 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.

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