Everyone knows this dish from oriental cuisine. At least once, everyone bought shawarma in tents. There are several varieties of shawarma - meat with vegetables in pita bread or meat with vegetables in thin pita bread. The first option seems more familiar to some, while others love exclusively the second.
It is believed that real shawarma, a traditional Turkish dish, is deep-fried lamb mixed with salads and wrapped in pita bread.But outside eastern countries, lamb is not so often used as food, so for shawarma you can also use other types of meat - chicken, pork, veal, turkey, beef. It all depends on your personal preferences. Of course, in eastern countries they choose meat only in accordance with traditions, and they prepare this dish a little differently than we are used to, but in general the technologies are approximately the same.
Making shawarma at home is not at all difficult, we hope our tips and recipe will help you.
Shawarma filling
In addition to the main ingredient - meat - tomatoes, onions, pickles, cabbage, lettuce, and mushrooms are added to shawarma. Again, it all depends on personal preference. Some shawarma connoisseurs do not recognize any fillers other than meat and sauce. It is important that various spices are used in this dish - this will add an oriental touch and make the taste more pronounced.
As a sauce, which is also added to the filling, you can use sour cream, cheese (hard or cream), mayonnaise, garlic or sour cream sauce, ketchup, mustard. It’s good to add a lot of herbs to the filling to taste - dill, cilantro, basil, parsley, green onions. If you want to cook shawarma at home, then it depends only on you how complex or simple the filling will be, how many components it will contain and what its taste will be.
A few cooking secrets
Pay attention to the pita bread or pita bread that you plan to use for shawarma. They must be fresh. Dried pita bread is in no way suitable for preparing this dish, because it cannot be rolled without cracks. It is also difficult to put filling into stale pita, as it will crumble and look unpresentable.
In order for your shawarma to be juicy and soft, we recommend marinating the meat first. Lemon juice, kefir, olive oil - any simple marinade will make even the toughest meat tender. It is very important, if you want to get that same shawarma taste, to fry the meat correctly. Best to use cast iron frying pan, you can use a cast iron grill pan.
Before frying, the meat is blotted with a dry towel to remove excess marinade and moisture. Fry it practically without oil in a heated frying pan, stirring constantly until golden brown. It is recommended to lightly fry the finished dish, placed in pita bread or rolled into a lavash roll, in a dry frying pan on both sides.
Preparing sauces for filling
Shawarma with garlic and spicy sauce tastes best. They are very easy to prepare. For garlic sauce, you need to mix sour cream with garlic, green onions And pickled cucumber. And for the spicy sauce, mix natural tomato paste with cilantro, olive oil, lemon juice and adjika.
Grind all the ingredients for the sauces in a blender until smooth and add them to the finished filling in the quantity you like. If you want to make a more traditional dish, then use two of these sauces for the filling. Or add the sauce that you personally like best.
Rolling shawarma from pita bread
In order for the shawarma to be appearance It looks like a store-bought one and to prevent meat and vegetable juices from leaking out of it, it is important to learn how to roll it correctly. It is best to unfold the lavash sheet on the table and lightly sprinkle it with water.
We step back a few centimeters from the edge and generously grease the pita bread with one or two sauces. We put the vegetable filling, put the meat on top, and pour the sauce over it. Then we cover everything with the short part of the pita bread, then with the side parts, and at the very end we roll up the roll using the long part of the pita bread.
Recipe for homemade shawarma in lavash
You can add sweetness to the filling of this shawarma to taste. bell pepper, tomatoes, lettuce, grated cheese.
Ingredients:
Cooking shawarma is very easy and you don’t need any special culinary skills to prepare a delicious dish at home.
This dish can now be purchased literally everywhere. It consists of thin pita bread or pita bread, in which fried meat (lamb, chicken), vegetables (cabbage, cucumbers, tomatoes) are wrapped, and all this deliciousness is topped with ketchup and mayonnaise. You can often find a similar dish - shawarma, its main differences from shawarma: only chicken, cabbage and tomatoes are used, and everything is seasoned with a spectacular sour cream sauce with a good dose of garlic.
But this is only one type of excellent Arabic pita delicacy, exact name which is impossible to find out - every nation has its own name for meat cake. So, what does shawarma consist of and how to prepare it at home with your own hands?
Step-by-step recipe with photos. Prepare shawarma in thin pita bread with chicken fillet, vegetables, herbs and seasonings:
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The meat for this dish should be fatty, perfect option- chicken, lamb, turkey (pork is not for Arabs). Before frying, it should be steeped in a mixture of oriental spices for a couple of hours. The meat must be fried on a special spit, which is located vertically.
It is necessary to string the entire tenderloin, which during the cooking process rotates along its axis and at the same time around the heating mechanisms. When the meat is browned around the edges, it is cut off with a long, sharp knife, and the delicious slices fall into the tray.
There are countless variations on the theme of salads and sauces for shawarma, but there are those that chefs use more often. Among sauces, tahini takes the lead, among salads - tabouli.
Classic recipe:
Ingredients: thin pita bread, chicken, onions (3 pieces), 3 sweet peppers, 2-3 tomatoes and pickled cucumbers, mayonnaise.
Preparation: Separate the meat from the bones, finely cut into cubes and fry in a frying pan using butter. Onions and peppers are also diced and fried. Then we mix everything in one frying pan, add spices (khmeli-suneli, basil and others) to taste and wait until the mixture is fried to perfection.
Then we put the tomato cut into circles on it. Place pickled cucumbers on the tomatoes, also in circles. Next, take a few spoons of aromatic fried chicken, which makes up the next ball.
Lubricate everything with a light layer of mayonnaise, to which garlic is added if desired. You need to wrap the pita bread very carefully; you can do this before eating, although it is more interesting to do it with the whole family, right at the table. A side dish is not required; you can only fill the shawarma with vegetables.
In fact, preparing shawarma at home is easy and quick. Even a beginner can easily make a delicious dish using a classic recipe.
N There’s nothing complicated about buying ready-made shawarma on the street, but sometimes you really want to change something in the recipe, make it your own way. Do you know this feeling? Or maybe it seems that the price for it is Lately shamelessly overpriced? Then this article is for you, here we will tell you how to cook shawarma yourself as tasty as possible, quickly and not too expensive. For special enthusiasts, there is even a recipe with your favorite sausages!
Shawarma cannot be called a native Russian dish, but since the times of the USSR, Russian cuisine has been composed traditional dishes many countries, including the East. Now you can buy it literally everywhere - there is certainly a 24-hour kiosk on every street, and the choice does not disappoint. And if you want more refined tastes and proven quality, you can order a simple dish in many restaurants and each one will definitely surprise you with its presentation.
In a word, the popularity of shawarma has now reached its peak and therefore the ability to cook it is valued more and more. And it’s not surprising, because there is nothing tastier than good, fresh meat and vegetables combined with hot and slightly crispy pita bread... We will be happy to tell you how to prepare the best shawarma of your life at home and even share some of the master’s secrets! Shall we get started?
Homemade shawarma with chicken
This may surprise you, but traditionally shawarma contains almost no vegetables - neither cabbage, nor cucumbers, and certainly no corn or potatoes. Although recipes are now changing very quickly, first we want to offer you a version of the dish that is closer to its origins, without unnecessary additives - just meat, pita bread and onions. Many people are afraid to cook according to a recipe because they don’t want the dish to turn out dry, but this is very in vain - properly cooked meat simply cannot be that way. 
Ingredients:
Chicken fillet (preferably red meat) – 200 grams per person;
spices for shawarma (read more in the “cooking secrets” appendix);
thin, fresh lavash – 1 flatbread per person;
onion – 1/2 small onion per person;
adjika.
How to cook?
Step 1. First, peel the onion, wash it and cut off the bottom and top parts. We won't need them. Rinse the meat. We wrote there about red fillet - this is meat removed from the legs and thighs of chicken. It is this meat that turns out juicy and tender and is traditionally included in the dish. Therefore, we do not recommend using breast fillet.
Step 2: Slice the meat as thinly as possible. The pieces should be long, but the thickness should be as thin as possible. Salt the chopped meat and add the spices that you think are most suitable. Marinate at room temperature in a closed container for about an hour or more.
Step 3. Meanwhile, chop the onion into thin half rings. You can use both red and white onions here, it won’t affect the taste much, and it won’t affect the appearance either - the contents will be hidden behind the flatbread. In a hot frying pan drizzled with oil, fry the onions for about 20 minutes until they are golden in color and have a soft texture. The main thing is not to burn it - this will greatly affect the taste.
Step 4. Now, heat a frying pan (preferably a wok) with a thick bottom and high side. Heat the oil on it and, when the pan is hot enough, place the chicken on it with tongs so that the marinade juice remains in the container.
Stirring constantly, fry the chicken until cooked through. You won't need much time, since thinly sliced poultry meat cooks very quickly. It is also very important not to overcook, because then the meat may dry out. This will affect the taste too much and ruin it, so don't do it.
Step 5. Place the pita bread on work surface. Place the chicken in the center, top with a layer of onion and adjika to taste. Wrap the shawarma tightly and then fry in a dry frying pan on each side until the pita bread is browned or place in a very hot oven. Shawarma is ready! It is recommended to serve with vegetable salad and hot sauces.
Bon appetit!
Shawarma with pork at home
Shawarma has never been a dietary dish, so the best meat for her there will be high-quality, tender and fatty pork. Of course, you can always replace it with any other meat you love or even make it vegetarian by adding beans, eggs or, for example, soy meat. And, most importantly, remember - cook with love and everything will turn out better than you can imagine!
Ingredients for two shawarmas:
Pork fillet – 250 grams;
pickled cucumber – 1 large;
White cabbage;
1 small onion;
1\2 small carrots, can be replaced with Korean carrots;
1 medium tomato:
salt;
lavash - 2 flatbreads;
ketchup, mayonnaise.
How to cook?
Step 1. Wash all the vegetables, peel the onions. The meat also needs to be washed; large pieces of fat should still be cut off.
Step 2. Thinly slice the pieces of meat, rub with salt and leave to marinate for 30 minutes. Cut the tomato and pickled cucumber into thin strips, place all the vegetables on separate plates. Cut the onion into thin half rings and pour boiling water in a deep bowl. This will remove excess bitterness and spiciness; after a couple of minutes, the water can be drained. Grate the carrots on a coarse grater or a special grater for Korean carrots. With a sharp knife shred the cabbage. There should be about a handful per person.
Step 3. Place the cabbage in a deep bowl, lightly sprinkle with oil and sprinkle with salt, leave for 5 minutes. After this, with clean hands, knead it as much as possible. The vegetable will begin to produce juice and soften, this will allow you to get rid of excess volume and make the taste more rich and pleasant. After mashing the cabbage, mix it with the carrots.
Step 4. Heat a deep, heavy-bottomed frying pan and spray it with just a little oil. Place the pork pieces on a hot surface and, stirring occasionally, fry the meat until fully cooked - about 10 minutes. Of course, the thinner you cut the meat initially, the better and faster it will cook.
Step 5. Unroll the pita bread on a work surface. Distribute ketchup and mayonnaise randomly over the entire surface; if desired, you can add mustard, adjika or any other favorite sauce - the main thing is not to overdo it with moisture. For the same reason, there is no need to spread the sauces; leave them in the same condition in which they were applied.
Step 6. Place fried meat on top, distribute vegetables evenly along the center. Then, tightly roll the pita bread, along with all the filling, so that the flatbread is completely covered. We will tell you more about how to wrap shawarma in the appendix.
Step 7. Place the finished shawarma in a very hot oven until it is slightly browned, this will take about 7-10 minutes.
You can serve the shawarma whole or cut into two halves. Bon appetit!
Homemade shawarma with cheese and sausages
No matter how interesting recipes with meat are, sometimes they turn out to be too expensive, including in terms of time. I wonder if it’s possible to prepare your favorite shawarma with sausages so that you hardly need to cook anything? Of course you can, moreover, it will turn out very interesting, you can add a little more cheese and, of course, your favorite sauces. It will take almost no time to prepare - about 10-15 minutes maximum, and the result will be nourishing and very tasty. And most importantly, very inexpensive. 
Ingredients for 2 shawarmas:
Sausages that are your favorite, the type is not important for the recipe – 4 pieces;
1 small tomato;
hard cheese – 100 grams;
ketchup, mayonnaise;
lavash - 2 flatbreads;
Korean carrots – 70-80 grams (optional);
fresh or pickled cucumber - 1 medium;
any vegetable you wish.
How to cook?
Step 1. Wash the tomato and cucumber, if it is fresh, cut off the excess parts. Also peel the sausages and place everything on a work surface. In principle, there are no strict restrictions on the choice of products in this recipe; whatever you use can be a combination of your favorite products or products on hand. Want to use bologna instead of sausage? Forward! How long have you been craving corn? You can add that too. Or maybe you have bell peppers in the refrigerator? Amazing. Let's come up with all this, wash it and start cutting.
Step 2. Cut the tomato and cucumber into thin strips; the cucumber can be grated on a special grater for Korean carrots. There are few crunchy ingredients in this recipe, so we recommend that you still use fresh cucumber, but it depends on your preferences. Any other vegetables, if you are using them, should also be thinly sliced and set aside. Grate the cheese on a coarse grater and place it separately - it will be the first thing we use.
Step 3. Sausages. But here we have several options. Of course, like meat, you can simply slice it thinly, but there is another very interesting option. Tell me, do you like hot dogs? If yes, then you will surely understand where I am going with this, right?
This is very good way combine two favorite dishes, so special lovers of this delicacy can not complicate their lives by slicing, but leave everything as is. It will turn out very tasty, you can be sure!
Step 4: Lay out the pita bread on your work surface. Top generously with your favorite sauces, sauce and ketchup, you can add mustard – you’re welcome! Then, spread the cheese along the center of the pita bread. Here we use it first, because being closer to the edge of the pita bread, it will have time to warm up thoroughly and melt - isn’t that why we add it? If this is not too important for you, you can add it whenever you want. If you cut the sausages, spread them over the cheese in the same way, and if you use whole ones, place them next to each other in the very center. In this case, the shawarma will not be too long, but very thick and juicy inside. Distribute the chopped vegetables on top of the sausages in any order, you can sprinkle on top with herbs, seasonings, an additional layer of cheese, or leave it as is - all that’s left is little to do.
Step 5. Fold the top and bottom edges as tightly as possible to make sure that the sausages do not remain somewhere in the center, but rather close to the surface. Then, like a roll, roll the shawarma tightly and press lightly to excess air came out and all the sauces stuck to the filling. Now all that’s left is to put the shawarma in the preheated oven for 10 minutes and you can start eating as soon as possible. See how simple it is?
Bon appetit!
How to cook homemade shawarma. Secrets of making real homemade shawarma
Secret 1. Spices. In preparing real shawarma, or, to be more precise, shawarma, one of the most important factors is correct selection spices The meat itself should be High Quality, to ensure a bright taste and juiciness of the dish, but only spices can add a unique aroma and oriental notes.
Of course, true masters always prepare their mixtures themselves and pass on the secret of its composition strictly in confidence and only to “their” people. It is almost impossible to find out this secret and everyone has their own secret. Therefore, all we can give you are the main components of the mixtures, which are known to almost everyone. As for what else to add and in what quantities to mix it, only experience, language and the “cook’s sense” can tell you.
Therefore, do not be afraid to experiment and develop “that” taste. Perhaps one day you will become that same master whose secrets all the guests and their spies are trying in vain to find out?
Among the well-known essential spices included in the composition are: coriander, a mixture different types peppers, turmeric, paprika (preferably smoked), cardamom, sometimes cinnamon. It is also recommended to add cumin and ground mustard seeds. In short, almost everything you can find on a spice stall at an eastern market.
And dried fruits and nuts are even added to holiday cooking options. It's amazing how many, isn't it?
Secret 2. Cooking meat. I think many of you have seen that in stalls with high-quality shawarma, the meat is never fried in a frying pan. It is cut from some kind of large vertical skewer, on which the meat is strung in a very thick layer.
In fact, this spit is the second biggest secret to making the perfect shawarma. This is not just the grill we are used to. The meat is cut into very thin slices and, most often, from certain parts of the animal’s body, and then marinated with salt and spices. After this, a lot of pieces of this marinated meat are strung on this long skewer and every few levels are layered with high-quality lamb or goose fat, and sometimes both in turn. And then, all of this is slowly cooked, slowly rotating in front of a heat source, ideally coal.
This is how real taste is created and it is, of course, impossible to prepare this at home without special equipment. But for many the problem does not seem so big; people come up with all sorts of interesting ways How can you prepare something similar at home? And we have one interesting one for you!
To do this, you will need to cut the chicken meat from the drumsticks and marinate it for about an hour. Then, place the meat in a metal pan and close the lid just enough so that there is a very small passage for air from the oven. Next, you need to place the pan in the middle of the preheated oven. And lastly, you will need wine stopper. One or two, but they must be dry. So, set it on the lid of the pan and on a piece of foil somewhere in the oven and do not open the oven for 40 minutes. The plug will begin to char and the natural smoke will permeate the chicken meat slowly and gently as it cooks. The pan will prevent the meat from drying out and burning, and at the end you will get very tender and delicious chicken meat, which will be almost indistinguishable from real shawarma. A piece of goose fat in the pan will also be a big plus. Happy experimenting!
Secret 3. Wrap the shawarma. When all the ingredients are prepared correctly and the shawarma is composed, a timid question arises - how to wrap it? There are actually quite a lot of options and there is nothing complicated about them. Now we will explain to you the most basic of them.
So, here is a good and fairly simple option for you. This method is ideal for shorter but thicker shawarma, such as the shawarma we prepared in the third recipe - with sausages.
In this option, you need to fold the pita bread in half with the shorter sides. That is, imagine a rectangle in front of you. There are longer sides at the top and bottom, and short sides at the sides - the pita bread is designed the same way. And now the short sides need to be folded one to the other, and then move the top edge of the centimeter 3-5 down so that the piece turns out to be a little wider.
Now, the filling will need to be laid out parallel to the sides, from top to bottom. When all the filling is laid out, do not fold the top and bottom edges too much.
And starting from the side, which is just on the fold, start wrapping the charm tightly.
Wrap it all the way and... Done! Not that hard, right?
Secret 4. If you decide to cook real and very delicious shawarma, Special attention You also need to pay attention to the sauce. Do you think real shawarma should be prepared with ketchup and mayonnaise? But no! It turns out that the correct sauce is actually prepared on the basis fermented milk products– sour cream, kefir, etc. You can also put mayonnaise there, but it must be of the highest quality.
Shawarma sauce
So, the ingredients:
Full-fat sour cream - about 5 tablespoons;
good kefir - about 5 tablespoons;
homemade mayonnaise, homemade - about 5 tablespoons;
2 cloves of garlic, grated with 1/3 teaspoon of salt;
dried herbs;
finely chopped fresh herbs;
black pepper.
Then there is nothing particularly complicated. All ingredients need to be mixed and mixed thoroughly with a whisk, you can add a couple of tablespoons of adjika. The good thing about the sauce is that it is refreshing even on a hot day, because it consists of natural ingredients. Thick and rich in taste, it always turns out great and many people like it so much that they are ready to eat it without any meat, just on a piece of bread!
Now you know by most important aspects making the perfect shawarma! You no longer have to buy everything only at kiosks; you can experiment and surprise your loved ones at home. Of course, all these subtleties don’t have to be applied late at night when you come home and just want to grab a quick snack. But armed with these tips, you can serve such a seemingly simple dish to festive table and be on top. Few people know such secrets!
Good luck and delicious creations!
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Shawarma is pita bread with a filling wrapped in it, which usually consists of grilled meat, vegetables and sauce. Everyone must have seen how the meat was fried for her? The marinated meat is threaded onto a skewer mounted vertically on a rotating base. A vertical grill is installed next to the skewer and the meat is baked from its heat. The cook, making shawarma, cuts off the top baked layer of meat, and the skewer continues to rotate and the exposed, unbaked meat is again covered with a tanned crust. Sort of non-stop. Of course, few people will be able to prepare shawarma like this at home, so today the real step by step recipe with photos of making homemade shawarma, plus variations on the theme for those who need more recipes for its filling.
The most common (step-by-step recipe with photos). The second most popular is beef filling. This is where we will dwell in more detail today.
Step-by-step recipe with photos of homemade beef shawarma
Ingredients
- beef pulp – 250g;
- white cabbage – 50g;
- sweet bell pepper – 1 piece;
- fresh cucumber – 1 piece;
- tomato – 1 piece;
- red onion – 1 piece;
- ketchup – 2 tbsp;
- mayonnaise – 2 tbsp;
- garlic – 1 clove;
- sunflower oil – 1 tbsp;
- salt - to taste;
- thin lavash – 1 pc.
Preparation
- We cut the beef for shawarma into thin strips.
- Heat sunflower oil in a frying pan and fry the meat until cooked, adding a little salt.
- Shred the cabbage thinly, put it in a bowl, sprinkle with a pinch of salt and mash it with your hands to make it softer.
- The sauce here will be the simplest - a mixture of ketchup, mayonnaise and garlic pressed through a press.
- Peel the bell pepper from seeds and cut into strips.
- We also cut the cucumber into small cubes. But it's worth trying it first. If it is bitter, it is better to cut off the skin.
- Cut the tomatoes into thin slices.
- Spread lavash on the table. I remember the first time it seemed to me that it was simply huge and too big for one shawarma. However, I panicked in vain, its size fits just right. First, grease it with sauce, not reaching the edges a little. Then place the cabbage closer to one edge.
- We put beef on it.
- Then a pepper strip.
- Ogutsy.
- Layer of tomatoes.
- And red onion, cut into thin half rings. If you don't have one, you can no doubt get a regular one. I just like red more fresh, it’s not so “evil”, juicy and just a little sweet.
- Roll up the lavash roll. Tightly, but without fanaticism, so that the pita bread does not tear, since the sauce makes it a little soggy. And this is where its large size plays into our hands. Even if the pita bread tears somewhere, the next round will cover the flaw. In addition, several layers will protect the roll from becoming completely soggy under the influence of the sauce and wet filling.
- But that is not all. The finished lavash envelope must be fried on both sides. If desired, you can do it in oil, or you can do it in a dry frying pan (I used a dry one).
- The package turns out to be of impressive size. In my opinion, two servings are full, but I do not rule out that for some men it will be quite a bit. It is better to serve homemade shawarma by wrapping one edge with a napkin. For two servings it can be cut diagonally.
What else can you use and how can you cook shawarma at home? Let's see ideas, recipes and photos.
Shawarma with grilled meat
Few people have the opportunity to bake meat on a rotating grill at home. But nothing stops us, when going on a picnic, from preparing shawarma with beef or pork, grilled on a grill over coals.
Ingredients for 1 roll
- beef or pork tenderloin – 300g;
- tomato – 1 piece;
- pickled cucumber – 1 piece;
- onion – 1 piece;
- leaf salad;
- salt, ground black pepper - to taste;
- soy sauce – 2 tbsp;
- any spices- taste;
- tomato sauce for barbecue;
- lavash – 1 pc.
How to cook
I think the vacationing party will be delighted with your recipe.
Shawarma with sausage
Why not? When you want a dish, but don’t want to bother with it. One of quick options, which slightly resembles... pizza in its ingredients and taste.
Ingredients
- salami – 50g;
- doctor's sausage or ham – 50g;
- cervelat – 50g;
- mozzarella cheese (or any soft cheese) – 50g;
- leaf salad;
- tomato – 1 piece;
- onion - optional;
- ketchup;
- lavash – 0.5 pcs.
How to make shawarma with sausage
As you can see, there are many recipes for shawarma that can be prepared at home. And after you prepare it for the first time, you yourself will want to repeat it again, and then you will want to experiment with fillings. So, print out the recipe and photos, cook and get inspired! Bon appetit!
Shawarma is usually served with tomato sauce. It is prepared from fresh vegetables - tomatoes, bell peppers, onions. But there are also other options for preparing a delicious and unusual shawarma sauce. We will look at some of them in the article. And of course, you will learn how to cook shawarma at home. 
Shawarma recipes
Homemade shawarma with chicken and carrots in Korean style
Every male in my house loves homemade chicken shawarma. Guests will not refuse it. It can pleasantly surprise the female half, since it contains chicken (instead of smoked, you can take boiled), Chinese cabbage and carrots. You can totally afford it.
To prepare homemade shawarma, you need the following products for 3 servings:
3 sheets of thin pita bread,
- 300 g smoked chicken (quarter or breast),
- 150 g of Chinese cabbage,
- 100 g Korean carrots,
- 4-6 tbsp. mayonnaise,
- 6 tbsp. ketchup,
- 1.5 tsp. mustard (optional).
Cooking process:
1. For cooking you need thin pita bread. If the sheets are large, cut them into convenient squares. 
2. For shawarma we need chicken. You can take smoked or boiled for a more dietary option. 
3. Remove the chicken from the bone and cut into small pieces. 
4. For juiciness, you need Chinese cabbage. You can take white cabbage, but the first one is more tender and juicy. 
5. Chop the cabbage. 
6. We measure required amount carrots in Korean. 
7. Now you can assemble the shawarma. To do this, place the prepared ingredients (chicken, cabbage and carrots) on a sheet of pita bread. 
8. Season with mayonnaise and ketchup. 
9. For spiciness, add mustard, distributing it evenly. 
10. Form the shawarma. 
11. We get delicious homemade shawarma, which can be prepared in 10-15 minutes. 
Bon appetit!
Shawarma with chicken at home
Homemade shawarma with chicken - great option for a hearty lunch.
You will need:
Thin Armenian lavash - 6 pcs.;
chicken breast - 1 pc.;
white cabbage - 300 gr.;
tomato - 1 pc.;
bell pepper - 1 pc.;
cucumber - 1 pc.;
onion - 1 pc. medium size;
garlic - 2 cloves;
ketchup - 6 tbsp. l.;
mayonnaise - 6 tbsp. l.;
Sunflower oil - 50 gr.
How to cook:
1. Cut bell peppers, tomatoes and cucumbers into thin slices, chop cabbage, garlic and onions.
2. Chicken breast also rubbed with pepper and salt, cut into pieces and fried in a frying pan.
3. Mix mayonnaise, ketchup, and chopped garlic in a small bowl. You can pepper the sauce to taste.
4. Now we begin to assemble the shawarma. To do this, you need to unroll the lavash leaves and place them on the table. The first layer that needs to be placed on the pita bread is fried meat. It is topped with sauce.
5. Place chopped vegetables on the meat and wrap them in pita bread.
The finished shawarma is fried for a couple of minutes in the oil left over from the chicken.
Fact! Grilled meat will be healthier than in a regular frying pan with boiling oil.
Shawarma with pork and carrots in Korean
This is a simple recipe, but the dish prepared according to it will be very tasty. You will need Korean carrots, as well green salad.
Ingredients:
Pork - 200 gr.;
mayonnaise - 70 gr.;
fresh cabbage - 100 gr.;
ketchup - 30 gr.;
onion - 1 pc.; game.
sunflower oil - 2 tbsp. l.;
garlic - 1 clove;
spices to taste;
lavash - 2 sheets.
Preparation:
1. Cut the pork into small oblong pieces, fry them in a frying pan with a couple of tablespoons of vegetable oil. When the meat releases juice, close the pan and simmer it.
2. Cut the onion thinly into half rings. Fry it until golden brown. Add salt to taste. If Korean carrots Yours is not too spicy - pepper it.
3. Place the carrots in a colander to allow excess juice to drain out.
4. Finely chop the cabbage into strips, crush it a little with your hands so that it tastes more tender and mix with carrots.
5. Next, mix mayonnaise and ketchup in a bowl, add garlic and season the sauce with fresh herbs. Don't forget to stir well.
6. Place carrots and cabbage on pita bread. First divide the vegetable mixture in half so that there is enough for two servings.
7. Place the pan-fried pork and onions on top.
8. Pour the mayonnaise and ketchup sauce over the ingredients.
9. Roll the shawarma into an envelope and fry in a dry frying pan.
Fact! This shawarma will taste better if you eat it right away.
Shawarma with lamb
To prepare you will need:
Tomato - 3 pcs.;
lamb - 1.5 kg;
onions - 1 pc.;
cabbage - 200 gr;
cucumbers - 3 pcs.;
garlic - 1 pc.;
oregano - 3 g;
lemon - 1 pc.;
natural yogurt - 1 pc.;
lavash - 8 pcs.;
vinegar white- 50 gr.;
olive oil - 400 gr.;
mayonnaise - 400 gr;
ketchup - 300 ml;
ground cinnamon - 2 g;
nutmeg- 2 years;
Bay leaf- 2 years;
salt - 3 g;
ground black pepper - 3 g.
How to cook:
1. Lamb meat itself is tough. Therefore, it will need to be marinated before cooking. To do this, combine yogurt, 3 tbsp. l. lemon juice, olive oil, spices and garlic.
2. Remove excess fat from the meat with a knife, cut it into small strips, and pour marinade over it. Place in the refrigerator for approximately 7 hours.
3. Heat the oil in a frying pan and fry the marinated meat in it for 15-20 minutes.
4. Now prepare the sauce. To do this, you just need to mix mayonnaise, ketchup and chopped garlic.
5. Chop the vegetables. Tomatoes - in small rings, and cucumbers - in strips. Bell pepper also cut into small cubes.
6. Onion cut in half. Grind one half, cutting into thin half rings. Also cut the green salad into strips. Chop the meat with a knife too.
7. Place a sheet of lavash on the table and brush it with sauce. Place lamb, green salad, cucumbers and peppers on top.
8. Place a tomato cut into thin rings on top and add onion.
9. Roll the shawarma into a tight roll.
10. Fry it a little in a dry and hot frying pan. The dish is ready!
Note! Instead of green salad, you can use Chinese cabbage to make shawarma.
Poultry shawarma
You will need:
Armenian lavash - 4 pcs.;
chicken fillet- 500 gr.;
tomatoes - 2 pcs.;
fresh cucumbers - 2 pcs.;
white cabbage - 150 gr.;
Korean carrots - 150 gr.;
hard cheese - 150 gr.;
tomato sauce - 150 gr;
garlic sauce - 150 gr.;
sunflower oil - 200 gr;
ground black pepper - to taste;
salt - to taste
Preparation step by step:
1. First of all, wash and dry the poultry meat with napkins. Cut it into strips.
2. Heat a frying pan with vegetable oil and fry the fillet pieces on it for 15 minutes. Be sure to stir the meat while doing this.
3. Wash the vegetables thoroughly. Cut the cucumber into half rings and the tomatoes into small slices. Finely chop the white cabbage.
Fact! When cutting vegetables, use a knife with a wide and thin blade. It is very well suited for these purposes.
5. Grate the cheese on a coarse grater.
6. In a small bowl, mix sauces - tomato and garlic.
7. Cut the lavash sheets in half. Place half on the table and coat it with a mixture of sauces using a pastry brush.
8. Place fried meat on top. Then place the cucumbers, tomatoes and shredded cabbage.
10. Sprinkle cheese on top of the filling.
11. Carefully roll the pita bread into a tube.
Now fry the shawarma until it is completely cooked. This can be done in a dry and hot frying pan. Or you can pour a little oil on it first.
Shawarma from leftover shish kebab
After a feast, there is often a lot of uneaten food left in the refrigerator. Often these are leftovers from baked chicken, turkey, boiled pork or shish kebab. You can make excellent shawarma from this meat. It's simple and quick dish. It only takes a few minutes to prepare it!
Ingredients:
Thin pita bread - 2 pcs.;
leftover shish kebab - 200-300 gr.;
fresh cabbage - 200 gr;
carrots - 1 piece;
green onions - 3-4 feathers;
pickled cucumbers - 4 pcs;
processed cheese - 1 pc.
Preparation:
1. Leave the cheese in for a while freezer. When it hardens a little, it will be easier to grate it.
2. Place a sheet of pita bread on the table and sprinkle half of the grated cheese on top.
3. Chop the cabbage and onion with a knife, and grate the carrots on a coarse grater. White cabbage You need to knead it a little with your hands to make its taste more delicate. Mix it with chopped green onions and carrots.
4. Salt the vegetables and sprinkle pepper on top. Place half of the chopped vegetables on the pita sheets, on top of the cheese.
5. Chop the pickled cucumbers into strips and place on top.
6. Then chop the meat and place it on the cucumbers.
7. Tuck the pita bread in from the sides and roll it into a roll.
8. Prepare the second roll in the same way. Fry your preparations in a frying pan until browned. At this time, the cheese inside will slightly melt and the chicken meat will warm up. Cut the rolls into two pieces and serve.
Shawarma with veal in Turkish
This Turkish dish is called "tantuni" in its homeland. It won’t be difficult to prepare it, but then you can take it with you outdoors, as a snack to work and to school for your children.
You will need:
Veal - 400 g;
lavash - 10 pcs;
onion - 1 pc.;
tomatoes - 3 pcs;
spices - to taste;
greens - to taste.
Step-by-step preparation:
1. Take the veal and chop it finely with a knife. Throw the pieces into the hot fat in a frying pan and fry over high heat, stirring constantly. Season with salt and pepper. Wait for the meat to release juice.
2. Pour over the veal. hot water and simmer until done.
3. While the meat is cooking, make the filling. Cut the onion into half rings and add a little salt. Then crush the onion a little with your hands, pour in lemon or pomegranate juice.
4. Coarsely chop the parsley leaves. Cut the tomatoes into small cubes.
5. Place pita bread on the table and place meat in its center.
6. Tuck the edges of the pita bread towards the center and press down so that it is saturated with delicious meat juice.
7. Place diced tomatoes on top, sprinkle onions and parsley.
8. Wrap the shawarma with a roll. Your tantuni is ready!
This is interesting! At first, the poor people ate tantuni. They wrapped fried meat or liver in thin pita bread, covered it with green onions and ate it straight without looking up from their hard work at work.
Shawarma sauces
Some people eat shawarma with regular ketchup. No doubt it's delicious. But it’s still better to cook this dish with an original sauce that will go well with the other ingredients. In the article you will see several recipes for shawarma sauce that can make your dish extraordinarily tasty.
Classic garlic sauce
This sauce will make your dish unusually aromatic and pleasantly spicy. It is prepared with sour cream. And this ingredient should be thick, then the rest of the products will be distributed evenly in it.
Ingredients:
Sour cream - 100 gr.;
kefir - 4 tbsp. l.;
salt to taste;
garlic - 4 cloves;
curry - 1 tbsp. l.;
a mixture of peppers to taste;
fresh or dried herbs.
How to cook:
1. Peel the garlic, pass through a press or chop using a fine grater.
2. Salt the garlic, add curry, pepper, and grind well.
3. Add kefir and stir well.
4. Now add sour cream and herbs. Stir well and leave to brew for half an hour.
Turkish sauce with tomatoes
This is a classic shawarma sauce that is very popular in Turkey. It turns out quite hot.
We will need:
Onions - 2 heads;
bell pepper - 1 pc.;
red pepper - ½ tsp;
tomato paste - 3 tbsp;
coriander oil - 1 tsp;
olive - 2 tbsp;
fresh herbs - to taste;
salt - to taste.
How to cook:
1. Wash the onion well, peel it and cut it into large slices. Then pour it into a blender.
2. Wash the pepper, cut in half and remove the seeds and stem. Cut the pepper into four parts and also place in a blender.
3. Also wash the greens, dry them and add them to the blender bowl.
4. Add the remaining ingredients, grind with a blender, and add salt. Let's taste it.
White sauce
This is a light sauce, without adding tomatoes. An unusual taste is obtained by adding fresh cucumber. This sauce is perfect for preparing dietary recipes.
Ingredients:
Onions - 2 heads;
bell pepper - 1 pc.;
ground black pepper - ½ tsp;
red pepper - ½ tsp;
tomato paste - 3 tbsp;
coriander oil - 1 tsp;
olive - 2 tbsp;
fresh herbs - to taste;
salt - to taste.
Preparation:
1. Fresh cucumber should be washed well, peeled, and the pulp grated on a medium grater.
2. Peel and chop the garlic. The spicier you want the sauce, the more garlic you add.
3. Wash the dill thoroughly, let it dry and finely chop.
4. Combine all ingredients and whisk. Let the sauce sit a little and you are ready to serve.
Features of recipes in different countries
There are many ways to prepare shawarma. Different states do this differently. For example, in Azerbaijan, shawarma is served with white sweet and sour sauce, and the pita bread itself is poured with fat. In Israel, pickled mango or hummus is added to the dish.
Mexicans pre-marinate meat in a spicy sauce, and Germans add fried minced meat instead of pieces of meat.
By preparing shawarma at home, you can feed your loved ones a delicious dish without any extra effort. It's much safer than buying it on the street. Try it and you will like it.