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 public catering outlets, 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 of wine vinegar, five crushed cloves of garlic, take one teaspoon of each seasoning - cinnamon, paprika, nutmeg and salt to taste. Very tasty shawarma is obtained by using smoked chicken or duck.
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 of not very thick sour cream is 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
The best homemade shawarma recipes presented below contain detailed instructions so that 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 is one of the most common versions 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 a delicate taste and is liked by everyone. To prepare the dish you will need the following ingredients:
-
2 tomatoes;
2 cloves of garlic;
mayonnaise, ketchup and other sauces to taste;
salt, pepper, curry.
3 large sheets of pita bread;
400 grams of chicken fillet;
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 pickled cucumber;
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, brush with olive oil, and place 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.
Shawarma is one of the most popular Middle Eastern dishes and is popular almost everywhere. Chopped juicy meat, pre-grilled and wrapped in soft pita bread along with vegetable salad and sauce, is a real delicacy of Arab cuisine. Since shawarma is classified as fast food, many people are afraid to buy it on the street or in eateries. However, such precautions will not hurt. However, if you find yourself in an Arabic restaurant, be sure to order real shawarma made from lamb, beef, veal, chicken or turkey - you won’t regret it! And even better - homemade shawarma, the recipe with photos of which looks so appetizing that you can eat it every day. Let's try to make this dish, please our loved ones with homemade fast food and immerse ourselves in oriental cuisine, where there are so many spices and aromatic herbs...
Shawarma: origin story
They say that the very first version was invented by steppe nomads who wrapped saiga meat fried over a fire in a flatbread. And in Europe, this snack appeared in the 70s of the last century, when the Turkish chef Kadir Nurman decided to introduce the residents of Berlin to oriental cuisine and began wrapping fried meat in pita bread, successfully selling this unusual sandwich to city dwellers who are always in a hurry. Thus, the Turkish kebab (as shawarma was called in Turkey) was liked by the residents of Berlin, and by the end of the 20th century, vertical skewers with rotating meat could be seen in the capitals of many European countries. Eastern cooks mixed the meat with raw vegetables and sauce, then wrapped it in flatbread. Shawarma became popular among Europeans because this dish was quick to prepare, filling and tasty.
How to cook meat for shawarma
In oriental cuisine, any meat except pork is used for this appetizer, but in non-Muslim countries, shawarma is prepared from any moderately fatty meat, including pork. The meat is skewered on vertical spits that rotate around their axis - they are called a vertical grill. When the meat is ready, cut it into very thin pieces with a sharp knife, then chop them further.
The meat fillet is cut into pieces, lightly beaten, immersed in the marinade and placed in the refrigerator for 2 hours, or better yet for 5–8 hours, depending on the hardness of the meat. The marinade can also be made from kefir, pomegranate juice, soy sauce, apple cider vinegar or wine - as you like, just add more spices.
After the marinade, the meat is lightly dried with a towel, cut into thin strips and fried on the grill, in the oven or in a cast-iron frying pan with a ribbed bottom, without adding oil and with constant stirring. The meat turns out golden brown and with a crispy crust, but inside it remains juicy and soft if it is not overdried during frying. Interestingly, many people use sausages and sausages instead of meat, and some cooks fry the meat with onions and stew it in broth with the addition of a small amount of vinegar.
The ideal flatbread for shawarma is thin pita bread or half an Arabic pita. The most important thing is that the flatbread is fresh and soft, otherwise the dish will not be very tasty, besides, dried pita bread or pita bread crumbles when rolled, and cracks appear on them. You can roll shawarma only with very fresh pita bread.
The vegetable filling can be different - thinly sliced white or Chinese cabbage with mayonnaise or ketchup, cabbage with Korean carrots, lettuce, onions, fresh or pickled cucumbers or tomatoes, eggplant and zucchini. Cucumbers are usually cut into cubes or cubes, and onions into half rings or small cubes. Do not skimp on greens - green onions, dill, cilantro, parsley and basil, because the more herbs, the tastier the shawarma. The filling with fresh or pickled mushrooms, bell peppers, hard or soft cheese is very pleasant, although many fans of Arabic cuisine do not recognize any other ingredients other than meat and spices. Well, there is no arguing about tastes!
Making shawarma sauce
The sauce not only saturates the shawarma with new flavors, but also makes it juicier. As a base for the sauce, you can use sour cream, mayonnaise, cream, milk, fermented baked milk, kefir, yogurt, vegetable oil, tomato sauce and ketchup. The base is usually supplemented with other products - spices, cheese, vegetables, nuts, seeds, eggs and herbs.
The simplest no-cook sauce options are mayonnaise and ketchup, but if you want to make truly delicious shawarma, use only homemade sauces. The difference is immediately felt! The most popular sauces are white garlic and spicy tomato. Garlic sauce is prepared from medium-thick sour cream mixed with chopped garlic, chopped green onions and grated pickled cucumber.
For tomato sauce, mix tomato puree, tomato paste, spicy adjika, cilantro, olive oil and lemon juice, after which the mass is thoroughly crushed in a blender. Other sauces are also very tasty - cheese, cream, mushroom, cucumber and mustard. However, oriental chefs claim that real shawarma sauce is prepared from sour cream, kefir and homemade mayonnaise, taken in equal proportions - several crushed cloves of garlic, salt, ground black and red pepper, coriander, curry, cilantro, parsley and dill are added to the mixture . When the sauce has sat for an hour, it is ready to be used.
How to roll pita bread correctly
After the ingredients are ready, lay out the pita bread on the table, lightly sprinkling it with water mixed with lemon juice. Next, the surface of the flatbread is smeared with white sauce, while, of course, you need to step back a little from the edges, then vegetable salad and meat are laid out on the pita bread, and red sauce is poured on top of the filling. This is how they make shawarma in cafes, but you can use any sauces according to your tastes and preferences.
The vegetables are covered with the edges of the flatbread in the form of an envelope and rolled into a roll - this is necessary so that the filling does not fall out of the shawarma, and it is more comfortable and tasty to taste it in this form. Pita is usually hollow inside, so you need to make a cut on the side and fill the pocket with filling and sauce. If you lightly fry the finished shawarma in a frying pan without oil before serving, it will turn out tastier and more appetizing.
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 a little dry, sprinkle it with orange juice during cooking or add a little oil or tail fat to the pan while frying. The meat will become tender and have a 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 more tasty and aromatic. If you want to liven up the pale color of the sauce, add bright paprika, curry or herbs. It will turn out to be a very beautiful and festive dressing!
Never heat shawarma in the microwave, as it will make the pita bread soggy and lose its texture. The finished shawarma can be additionally coated with sauce on top for juiciness and piquancy.
Homemade shawarma with chicken
A very simple recipe, and the result will please you! Cut 600 g of chicken fillet into strips and fry it in a small amount of vegetable oil, salt and sprinkle with chicken spices. Chop half a head of Chinese cabbage, tear half a head of iceberg lettuce with your hands, cut 2 tomatoes, 2 cucumbers, 1 bell pepper and 1 stalk of celery into cubes, mix the vegetables with the meat.
Make a sauce from 200 g sour cream, 2 tbsp. l. mayonnaise, a bunch of dill, parsley and green onions, also squeeze a couple of cloves of garlic into it. Now combine the sauce with meat and vegetables, mix well. Place the filling on the pita bread, first roll it into an envelope, and then into a roll. You can heat it in a frying pan or eat it like this - bon appetit!
Vegetarian shawarma with spinach
Vegetarians can also enjoy shawarma - with vegetables and cheese, it is even easier to prepare. Finely chop a bunch of any greens (dill, cilantro or parsley) and a bunch of basil. Mix about 400g of defrosted spinach with 1 clove of chopped garlic and cook in the microwave for 10 minutes, then crack the egg into the hot spinach and stir - it should curl and harden.
Brush 2 sheets of pita bread with butter, drain the spinach and place it on the tortillas. Crumble 100 g of any cheese on top - hard or soft type Dorblu, feta, Adyghe or mozzarella. Wrap the shawarma into a roll and lightly fry on both sides in a dry frying pan until the cheese melts. This is a real delicacy!
Now you know how to cook shawarma at home. More precisely, the cooking technology, because there can be many options - it all depends on the meat, filling, spices and sauce. In this dish you can show your imagination, as many housewives - as many shawarma recipes, and all of them are successful!
Shawarma (shawarma) is a dish based on fatty meat. It is fried with vegetables and sauce. After this, spices are added. The mixture of meat and salad is traditionally wrapped in pita bread. In some regions, pita is used as a wrapper.
A traditional shawarma recipe should be made from lamb or chicken. Other types of meat are used much less frequently for these purposes.
The process of frying meat takes place on a vertical spit; the finished meat is cut off at the edges in small portions and placed in shawarma.
A little history
People have many options for preparing this dish. The most similar recipe to the original is considered to be the method of preparation from the Turkish military campaigns.
There is a legend that says that for the Turks, meat was an integral product that they loved to eat daily. During the war, it was extremely dangerous to stop, so they decided to wrap the cooked meat so that it could be eaten on the go.
This is one of the most truthful versions of the origin of shawarma. There is a very similar version in which Arab nomads take part.
For Russian people, we call this dish by the same name. In other countries, shawarma was given a different name. For example, the Lebanese call this product “kubba”, in France the meat wrapped in dough is called “kebab”, for Azerbaijanis it is “deneur”.
Features of sauces and vegetables
The classic shawarma recipe includes a sauce made from dairy products. To prepare it you need to stock up on the following elements: kefir, tahini and various spices. For those who don’t know, tahini is a paste made from sesame seeds. 
Seasonings play a key role in shawarma; they add a special flavor to the meat dish.
Israel is a country where they do not like to combine meat and dairy products in one dish. There they make a special sauce for shawarma, which is made from chickpea puree.
Pepper is the most popular seasoning for the dish. Garlic, sesame or nutmeg are also often used as spices. You don't often see shawarma with cinnamon or marjoram.
In some countries they use olive oil, rub it on the meat before frying and add a little to the sauce. The aroma of this dish is more intense.
Vegetables provide many nutritional benefits to the body, which is why they are always accompanied by meat. Tomatoes and cucumbers are most often used with meat; cabbage is added to pita bread a little less often. Alternatively, you can make shawarma with mushrooms. Everything here is according to your own tastes.
If there are no fresh vegetables nearby, then use canned vegetables.
You can add French fries to the meat, but then the shawarma will be too fatty, which not everyone can eat, and besides, such shawarma will be harmful to the body.
Homemade lavash recipe
It is impossible to make shawarma without lavash at home. Lavash is a fairly simple dough that does not have a strong taste.
In some countries, pita bread is used together with bread every day. It goes well with meat dishes, vegetables and several sweets. The basis for lavash is wheat flour. 
Often, lavash is made according to two main recipes: from Georgia and Armenia. Georgian lavash has a thick appearance, soft consistency, and is a good substitute for bread. This dough is universal and is used for making pizzas and pies. These are not all dishes with lavash, because it is very popular in Georgia.
The Armenian lavash version will be more successful for shawarma, as it has a thin layer of dough.
Our shawarma wrap is made in the oven; there are also special ovens for this. Sometimes a non-stick frying pan is used for these purposes. This condition is simply necessary, because oil is not used when preparing pita bread.
To make lavash according to the Armenian recipe, we will need:
- flour 300-350 g.
- water 90-100 degrees 75 ml.
- salt 0.5 tsp
Amount of ingredients for 6 servings.
Take a bowl, preferably a deeper one, and pour all the flour into it. We make a small depression into which boiling water will be poured later. The water must be salted in advance. Next, you need to use a mixer to mix the finished mass.
After these procedures, you need to leave the dough in a warm place. It should brew completely within an hour.
The dough is rolled out into a thin layer and fried over medium heat. 15 seconds will be enough for each portion. If the pan is not as hot as possible, fry for about 20 seconds.
How to cook classic shawarma at home?
The classic shawarma recipe includes only the most necessary ingredients, which make this dish very tasty. When preparing this dish, you need to focus on its quality and taste, and the quantity of shawarma is a secondary matter. As you can see, there are no additions to the traditional recipe that will add volume to the dish. These are carrots, cheese and others. 
Classic shawarma has been quite popular for many years. Now let's take a closer look at what ingredients are needed to prepare it. The recipe is for 3 servings.
- thin lavash 3 pcs.
- white cabbage about 200 g.
- sour cream, mayonnaise 4 tbsp. everyone.
- lamb 600 g.
- tomato and cucumber 2 pcs.
- garlic 4 cloves.
- seasonings to your taste. You should not put a lot of spices so as not to spoil the taste.
Everything you need is already on the table, now you can start preparing a very tasty dish. We have prepared a recipe with photographs for you.
- First we fry our lamb in a frying pan or grill.
- It is recommended to cut the finished meat into small pieces; the shawarma will turn out tastier this way.
- Vegetables need to be chopped into small pieces or strips, then lightly mashed with your hands.
- Take sour cream and mix it with kefir and mayonnaise. Chop the greens into small pieces and add to the mixture. Our sauce is ready.
- Spread the sauce in a middle layer on the pita bread, then lay out the vegetable layer. Place pieces of lamb on top.
- Wrap the dough and place it in the pan.
- Fry for about 2 minutes only.
You can also watch the video recipe:
Bon appetit!!!
I think you liked the recipe!
Shawarma with chicken
If you love shawarma very much, but you have no desire to buy it at the market, then this is not a problem, because we have a wonderful solution to this problem. We have prepared a special recipe for making shawarma at home; you are sure to get great pleasure from this oriental dish. The traditional recipe includes fried meat, vegetables and sauce, all components are wrapped in pita bread. The preparation is not complicated, it will take no more than 30-40 minutes. This dish is perfect for a lunchtime snack. 
To make shawarma very tasty, you need to pay a lot of attention to the choice of spices. Various seasonings: coriander, cilantro, basil, black pepper and others will give the dish a special aroma.
Ingredients:
Preparation:
- The first step is to wash all the vegetables and peel the top leaves from the cabbage.
- Chicken fillet should be cut into long pieces, then add seasonings with lemon juice. Let the meat marinate for about an hour (if time allows).
- Fry the meat after greasing the pan. Monitor readiness and turn off the heat immediately after cooking. The brisket should remain juicy.
- Cut the cucumbers into long pieces.
- We do the same with tomatoes.
- Now you need to chop the cabbage.
- It's time to make the sauce. The first step is to combine mayonnaise and sour cream; there should be equal amounts of these products. Next, add pepper and lemon juice to the mixture. Choose the herbs you need and add them to the sauce too.
- Grate the garlic and also add to the sauce, mix the mixture thoroughly.
- Apply about 2 tablespoons of sauce to the edge of the pita bread. Smear the place where you will begin to wrap the pita bread.
- Divide the meat into 4 equal parts and place one of them on the sauce.
- Next next on top of the meat will be vegetables. Lay out all the cuttings.
- Spread the sauce over the vegetables again, then wrap everything inside the dough. The pita bread must be fresh, otherwise it may crack when wrapped.
- It is recommended to serve the dish hot, so heat the shawarma in a frying pan before serving. It is better not to use a microwave - the pita bread will become soggy there.
- Our dish is ready! Bon Appetit everyone!
Shawarma with pork
I admit, honestly, that I have loved shawarma for a very long time, I eat all the components that are part of this dish with great pleasure. The taste that the mixture of vegetables and meat gives is quite pleasant. Previously, I always ate only store-bought shawarma, which was made in ordinary kiosks. A friend of mine became the owner of such a kiosk. His shawarma turned out to be incredibly tasty, although in addition to it, he had several other delicacies, but the most delicious, of course, was shawarma. 
Having delved a little into my friend’s work, I was very surprised. I was confused by what products were selected for cooking, their quality and the cooking process itself. Honestly, I regretted how much of this stuff I had eaten before.
I completely lost the desire to buy this dish, since the quality control is simply terrible in such kiosks. I found a way out of the situation - to cook shawarma at home.
So here is the list of ingredients:
Preparation:
- Cut the pork fillet into small pieces and quickly fry in a frying pan, no need to grease it. Fry the meat for 7 minutes, stir it. Of course, this is not vertical frying, but something similar.
- Our sauce will be made from mayonnaise, herbs and grated garlic. Mayonnaise can be replaced with other products, for example, kefir or matsoni. The latter takes a lot of time to prepare, but then decide for yourself.
- Place the meat and sauce on the table
- Roll the meat in our sauce.
- Let our pork absorb all the flavors of the seasonings and garlic. In the meantime, you can finely chop the cabbage.
- Cucumbers and cheese can be grated; tomatoes should be finely chopped with a knife. I used cherry tomatoes, but absolutely any variety will do.
- Now we begin to “pack” our dish. Personally, I take a couple of layers of pita bread so that all the contents don’t spill out. From my experience, I will say that the pita bread cracked quite often and all the vegetables were scattered on the table. First, I put cabbage on the pita bread, and a layer of meat on top.
- Place cucumber on top of the meat to make the shawarma more juicy. Next is cheese and tomatoes.
- Wrap the dough. Our shawarma is completely ready, all that remains is to warm it up. You can do this in a frying pan, one minute each side. Now the dish will be much tastier.
This is the kind of wonderful piece you should get. So there is nothing complicated about making shawarma at home. Now it won’t be difficult for you to prepare a delicious and satisfying lunch!
Bon Appetit everyone!
An oriental dish, shawarma, has long been loved by absolutely everyone without exception, despite the fact that it cannot be classified as a healthy diet.
It is bought on the city streets in stalls, small eateries and cafes, and some prefer to cook it at home.
The article describes in detail: what filling is for shawarma, simple and tasty recipes with photos.
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What do they put in shawarma?
There are many ways to prepare shawarma. It can be in pita bread or pita bread and has three main components:
- meat;
- vegetables;
- and sauce wrapped in bread.
Lamb, lamb, beef, pork, chicken and other types of meat are suitable for shawarma.
Lamb is more often used for this dish in Muslim countries. The sirloin part or thighs are taken from the chicken. It cooks quickly, but you still need to marinate the meat first so that it remains juicy after cooking.
They cook it on the grill, and if there is none, then fry it in a frying pan.
What do they put in shawarma? The vegetable part can consist of anything; it depends on personal tastes and how full your refrigerator is at the time of preparing the dish.
Turkish cuisine contains a large amount of:, etc.
Supplements may be::
Real shawarma definitely requires the presence of an appetizing sauce that will reveal and emphasize its taste.
There are 2 main types of shawarma sauces:
- White- based on: sour cream, kefir, fermented baked milk, mayonnaise, etc.;
- Tomato- with tomato paste or tomatoes.
Their main highlight is seasonings and additives: herbs, garlic, fresh and pickled cucumbers. They give it a special piquant note and sharpness.
Find out what additives are needed for lula kebab from, how to cook kebab in the oven - go to.
How to cook shawarma at home, watch the video:
Photo
Classic shawarma filling
In the classic version used as a vegetable filling for shawarma at home:
- white cabbage;
- tomatoes;
- 2 cucumbers (1 salted, 1 fresh);
- herbs and spices to taste;
They also prepare white or tomato sauce, whatever you like.
Simple and delicious recipe
Cooking time- 45 minutes.
Difficulty level- easily.
Energy value- 156 kcal.
Squirrels- 12.21 gr.
Fats- 6, 24 gr.
Carbohydrates- 10.26 gr.
Ingredients:
- Chicken (fillet) - 500 gr.
- Tomatoes - 2 pcs.
- Cucumbers - 2 pcs.
- Cabbage (white) - 150 gr.
- Suneli hops - 1/2 teaspoon.
- Coriander - 1/2 teaspoon.
- Salt - to taste.
- Mayonnaise - 2 tables. spoons.
For the sauce:
- Mayonnaise - 3 tables. spoons.
- Sour cream - 3 table. spoons.
- Lemon juice - 2 tables. spoons.
- Salt - to taste.
- Ground black pepper -2 pinches.
- Garlic - 2 cloves.
- Parsley -3 sprigs.
Inventory:
- Cutting board.
- Sharp knife.
- 4 shallow vegetable dishes.
- 2 small deep containers (for marinating meat and preparing sauce).
Making the best filling at home:
Important! All ingredients included in shawarma must be as fresh as possible!
Watch how a specialist prepares the most delicious shawarma sauce:
Shawarma is not only a very popular, but also an incredibly tasty oriental dish, for the preparation of which we need pita bread, meat filling, sauce and fresh vegetables. Fortunately, meat for shawarma must be grilled, however, this is not always possible to do at home, so today there are simply a huge number of recipes adapted for home cooking, according to which shawarma at home is prepared very quickly and easily. To make this appetizer more tender and juicy, it is recommended to choose meat with a small amount of fat.
The main secret of the great popularity of shawarma is that it is very filling, tasty, and the entire cooking process does not take more than 20 minutes. In addition, such an appetizer is simply ideal for treating unexpected and very hungry guests.
Many people are familiar with the amazing taste of shawarma, but, unfortunately, not all housewives know how to prepare shawarma at home. Here are a few simple recipes for making homemade shawarma.
Homemade shawarma recipe No. 1:
Ingredients:
2 Armenian lavash,
80 g white cabbage,
150 g pork meat,
2 tbsp. l. any ketchup,
3 garlic cloves,
1 tbsp. l. green onion,
80 g sour cream,
20 g carrots,
1 tsp oil (sunflower),
1 tsp fresh greens,
Salt, vinegar 9%, sugar - to taste.
Preparation:
To begin, finely chop the cabbage and chop the carrots on a coarse grater. Then add fresh, chopped herbs and onions. Mix everything well and season the salad with a small amount of oil and vinegar. Add salt and sugar (a little to taste). Next, cut the meat into thin strips. You can move on to preparing a delicious sauce.
Sauce: mix sour cream, ketchup and pre-chopped garlic. As soon as the sauce acquires a homogeneous consistency, we can begin to “assemble” the shawarma.
We put the pita bread on the table, after which we make a fairly wide strip of sauce on it, put about half the meat on top, then the cabbage salad, now pour the sauce over everything again and carefully roll the pita bread into a tube.
Ingredients:
2 Armenian lavash,
2 tomatoes (fresh),
1 tbsp. l. salad onions,
1 cucumber
4-5 tbsp. l. soy sauce,
150 g of any meat,
1 tbsp. l. spices “7 peppers”,
2 garlic cloves,
vegetable oil, sour cream, mayonnaise, potato chips, parsley - a little, to taste.
Preparation:
In a deep bowl, mix seasoning, sauce and vegetable oil. We wash the meat thoroughly, then rub it with the prepared oil mixture and place it in a cool place for 1 hour so that it can be properly marinated with spices.
After an hour, we take out the meat and cut it into thin slices, and then fry it in a preheated and oiled roasting pan. At this time, prepare the sauce - mix mayonnaise and sour cream in equal quantities. The garlic cloves are crushed and added to the sauce - everything is mixed well.
Peel the cucumber and finely chop it, cut the tomato into cubes. We place thin pita bread on the table, after which we alternately place fried meat, chopped vegetables and fresh herbs on it. A small amount of sauce is poured over the filling, then the chips are laid out in an even layer and the pita bread is carefully rolled into a tube (as when stuffing pancakes). The shawarma is ready and should be served immediately, before the chips have time to get soggy. If desired, you can use another sauce for shawarma - for example, tomato or garlic.
Homemade shawarma with chicken breast
Ingredients:
400 g chicken breast fillet,
1 carrot,
2 pita breads,
3 tbsp. l. sour cream
1 tomato
150 g white cabbage,
3 garlic cloves,
3 tbsp. l. no fat mayonnaise,
2 cucumbers (pickled).
Preparation:
First you need to boil the chicken breasts in salted water. As soon as the fillet is cooked, it must be left for a while to cool, and then finely chopped or split by hand. Finely chop the cabbage and knead it slightly with your hands (thanks to this simple technique, the cabbage will become softer and more tender). We cut the tomatoes into small cubes; if desired, you can peel the tomatoes, and to do this you need to pour boiling water over them. Grind the carrots on a medium-sized grater, cut the pickled cucumbers into small cubes.
Now we need to start preparing the sauce - mix sour cream with mayonnaise in a bowl and add pre-chopped garlic, mix everything well.
Place a sheet of pita bread on the table, then grease it with garlic sauce. Now lay out a layer of chicken, chopped vegetables and pour the sauce over everything again. Then we roll the pita bread into a tube, and the shawarma can be served.
Homemade shawarma with cheese, meat and vegetables
Ingredients:
50 g cheese (hard),
2 tbsp. l. low-fat mayonnaise,
½ fresh cucumber
½ fresh tomato
300 g of any meat,
1 bunch of greens,
100 g Korean carrots,
2 pita breads,
2 tbsp. l. tomato sauce,
1 head of onion.
Preparation:
Shawarma at home is prepared very quickly, and the whole process will not take more than 20 minutes. The combination of meat and pickled onions is very tasty. So, in order to pickle an onion, you will need to take an onion, a whisper of salt, 1 teaspoon each of vinegar (apple) and granulated sugar.
Finely chop the onion, and then transfer it to a deep bowl and lightly mash it with your hands, then add sugar, add salt and a little apple cider vinegar - mix everything well. The onions should marinate for about 10 minutes, and during this time you can start preparing the remaining ingredients.
Cut the cucumber and tomato into small pieces, and grate the cheese. Lightly fry the finely chopped meat in a frying pan.
We open the sheet of pita bread, and then 1/3 of the part will need to be folded in half. Now put Korean carrots (if desired, you can replace them with pickled cabbage), tomatoes and cucumbers on the top of the pita bread, grease everything with mayonnaise. Next, lay out some of the meat, grease it with tomato sauce, then add the onion (which will already be pickled by this time) and a layer of cheese. The filling is covered with the free part of the pita bread, after which it is rolled into a tube. Shawarma should be served immediately.
Homemade shawarma with chicken and vegetables
Ingredients:
2 potatoes,
1 tbsp. l. low-fat mayonnaise,
200 g red or white cabbage,
300 g chicken meat,
2 thin pita breads,
1 head of onion.
Preparation:
First, take the chicken meat and cut it into not very large pieces. Place the frying pan on the stove and leave it for a while to warm up well, and then fry the meat in vegetable oil until fully cooked.
While the meat is frying, it is necessary to peel the onion and cut it into thin half rings, after which we fry it in a frying pan until it acquires a pleasant golden hue.
Peel the potatoes, cut them into thin slices, and then fry them in a frying pan. The cabbage must be finely chopped. So, after all the components have been prepared, you can proceed directly to “assembling” the shawarma.
We lay out a sheet of pita bread on the table, after which we grease it with mayonnaise, while you will need to step back a few centimeters from the edges so that later it will be convenient to wrap the shawarma. Place fried potatoes on top of the mayonnaise, then a layer of onion and meat. Place cabbage on top and pour mayonnaise over the filling.
At the next stage of preparation, you need to roll the pita bread. If desired, the shawarma can be heated in a frying pan and served hot.
Homemade shawarma with pork and eggplant
Ingredients:
2 tbsp. l. any ketchup,
4 sheets of pita bread,
2 tomatoes (fresh),
2 tbsp. l. low-fat mayonnaise,
1 bunch of greens,
5 garlic cloves,
1 large eggplant,
500 g pork,
2 or 3 tbsp. l sunflower oil,
Salt, spices, ground black pepper - a little, to taste.
Preparation:
First you need to take the eggplants, wash and peel them, and then cut them lengthwise into thin strips. Place the chopped eggplants in a deep bowl and sprinkle with a little salt - leave for about 20 minutes. This must be done so that the eggplants give up all their bitterness, otherwise the taste of the shawarma will be spoiled.
After the specified time, fry the eggplants on both sides in a heated frying pan with the addition of vegetable oil (an appetizing golden crust should appear). Before the eggplants have time to cool, they must be coarsely chopped with a sharp knife.
Add chopped fresh herbs, chopped garlic cloves, spices and a little mayonnaise to the eggplant container. Mix everything well and lightly season with salt.
Cut the meat into thin slices, then fry on both sides (a crispy golden brown crust should appear). Until the meat has cooled, it will need to be cut into small pieces.
We lay out a sheet of pita bread on the table, then put the prepared eggplant sauce on one edge, then a layer of warm meat and tomato slices. You can pour ketchup on top of the filling, but this is an optional ingredient.
Now you need to wrap the shawarma correctly so that the filling does not fall out - we slightly tuck the edges along the long side, after which we carefully roll the pita bread into a tube. During this process, you will need to lightly press down the filling so that it does not come out.
If desired, the finished shawarma can be fried on both sides in the oil remaining after cooking the meat (no more than 2 minutes for each side). The dish must be served hot.
Sharuma can also be made in reserve. To do this, you need to carefully pack the shawarma in a small bag and place it in the refrigerator, where you can store it for several days, but no longer. Then you can easily and quickly heat the shawarma in a frying pan. It is better to avoid using a microwave oven, as it produces a not very pleasant aroma from heated tomatoes and herbs.