Filling for homemade shawarma in lavash. How to make homemade shawarma with chicken and pork

What could be tastier than summer? quick snack, which you can take with you on a picnic? Today I propose to prepare a universal snack known to everyone - homemade shawarma in pita bread. For many, the association with shawarma is quick food from a stall around the corner of dubious quality. But for all lovers of this dish, I’ll tell you how to make shawarma at home.
The advantages of this snack are that it is quick to prepare and easy to carry. You can eat shawarma at home at the table, or take it with you on vacation. fresh air and even use it on the go. Thanks to the outer shell of pita bread, shawarma leaves your hands clean and delicious filling saturates the body and satisfies the feeling of hunger. So, stock up on the necessary products and go ahead and cook a delicious dish!

TIME: 30 min.

Easy

Servings: 3-4

Ingredients for homemade meat shawarma:

Meat (pulp) – 300 g
Cucumbers – 3 pieces
Cabbage – 200 g
Thin pita bread – 2 pieces
Garlic – 2 cloves
Mayonnaise - to taste
Salt, pepper, curry - to taste

Preparation

Wash the meat, dry and cut into thin small slices. Then fry the meat with seasoning over medium heat until cooked. Fry until golden brown, just do not dry it out.

Wash the cucumbers and cut into thin strips.

Finely chop the cabbage, shredding only the soft parts cabbage leaf. I use regular white cabbage, but you can also make shawarma with Chinese cabbage or red cabbage instead.
In winter, you can replace fresh cabbage with sauerkraut.

Squeeze the garlic through a garlic press and mix together with mayonnaise. Lay out the pita bread, grease it with mayonnaise and garlic.

Place the fried meat on one edge of the greased pita bread. Add two tablespoons of mayonnaise on top.

Then add half the cabbage.

Next, add half of the chopped cucumbers.

Now wrap the pita bread. First you need to tuck in the long ends, and then roll everything into a roll, i.e. First we make an envelope, and then we roll the shawarma into a roll.

Do the same steps with the second pita bread. Wrap the filling in the same way.

Heat a frying pan and lightly fry the finished shawarma in a dry frying pan.

Shawarma is ready! The dish should be consumed immediately. The next day better than shawarma do not leave it, but cook it fresh.

Recipe No. 2. Shawarma from pita bread at home

Shawarma is a Middle Eastern dish consisting of finely chopped meat wrapped with a salad of fresh vegetables in pita bread or pita bread. Due to the speed of preparation, shawarma is considered a fast food dish. It can be purchased at various fast food establishments, as well as in small cafes.

At home, pita shawarma can be easily prepared in your own kitchen. This dish can be considered universal, because you can wrap anything in pita bread - vegetable salad, meat, potatoes, seafood, mushrooms. Moreover, you can also make a dessert from shawarma by stuffing it into pita bread fresh fruit and berries and topped with syrup or ice cream. And let from original dish Only the name will remain, but no one claims authenticity, the main thing for us is that it turns out tasty and satisfying. And this will happen, because we will prepare sharma with pork, French fries and fresh tomatoes. You can also add fried or pickled mushrooms, cucumbers, cabbage, etc. The more different tastes and aromas, the tastier it will be.

Composition for 2 pcs:

salt,
lavash – 1 sheet (large),
potatoes – 300 g,
pork – 300 g,
tomato – 2 pcs.,
mayonnaise – 100 ml,
sunflower oil – 150 ml.

Cooking method:

Cut the meat into plates 1.5-2 cm thick, place on a shallow baking sheet or in a baking dish and place in the oven for 20 minutes (temperature 180 degrees).

Peel the potatoes and cut into thin strips.

Melt 150 ml of sunflower oil in a deep, thick-walled frying pan and fry the potato strips in small portions.

Place the finished French fries on a paper towel, then place in a deep bowl and cover with foil or film.
Cut the tomato into strips.

Remove the baked meat from the oven, cool and cut into strips.

Big leaf Cut the pita bread in half. Grease half of one part with mayonnaise.
First lay out the chopped meat in a path, then the potatoes and tomatoes.

Carefully wrap the pita bread, tucking the edges.

The finished shawarma can be fried in a grill pan or baked for 5 minutes in a well-heated oven on a wire rack.
The shawarma is ready, usually store-bought thin pita breads are used for homemade shawarma; in one of the recipes we suggested.

The filling for shawarma can be different. It all depends on your preferences and time of year. In summer you can add more greens and fresh vegetables. IN winter time Salted vegetables and a variety of ketchups are suitable. You can use any meat for the filling, it can be pork, lamb, or turkey. Chicken meat is popular among us for filling, as it is the fastest to cook. There is also vegetarian shawarma for lovers of this trend.
We offer you several homemade shawarma fillings:

vegetarian shawarma filling: Korean carrots, chopped cabbage, cucumber, tomatoes, Korean zucchini, sour cream, mayonnaise;
filling for chicken shawarma: chopped pieces of smoked chicken, Korean carrots, bell pepper cut into thin long sticks, also chopped cucumber, chopped dill and parsley, pickled onions, mayonnaise, ketchup;

In Moscow it’s shawarma, in St. Petersburg it’s shawarma, on far east- shwarma, in Armenia - burum, and in Turkey - doner kebab. Shawarma at home is a real work of culinary art, no matter what you call it.

This dish, beloved by many, has not lost popularity for many centuries. The homemade version is plentiful, tasty and honest. Shawarma is vegetable salad, mixed with fresh fried meat, and for ease of consumption, everything is wrapped in thin pita bread or pita bread. You can eat it with your hands and on the go.
The composition may vary according to taste, but some meat product must be present. It can be chicken, pork, beef or lamb.
The ideal size of pita bread for one serving is approximately 20x30 cm.

If you are going outdoors or to a barbecue, it would be more practical to take round pita bread with filling. The improvised pocket holds the filling well. It can be heated on a grill over coals.
If you are expecting guests, then simply prepare several types of salads and sauces. Then each of them will be able to fill the pita or flatbread to their liking, combining the fillings.

Ways to wrap shawarma

Shawarma at home is quite simple to make. But how to wrap it correctly so that the filling does not leak out?

Tuck the pita bread from the bottom until an impromptu pocket is formed.
Next, wrap the pita wings on both sides.
Using forward movements, roll the shawarma.

Tuck the pita bread on both sides, compacting the vegetables and meat.
Wrap part of the pita bread at the bottom.
Gently roll the lavash with the filling forward.

In this dish, the filling should be placed on the right edge.
Wrap the finely chopped products with pita bread on the right side.
Scroll left a few steps.
Tuck the pita bread under and continue twisting until it stops.

Tuck the pita bread under, holding the ingredients.
Then fold it in on the right side.
Twist to the left until it stops, compacting the filling.
And on the right side, also wrap part of the pita bread towards the middle.

Quick shawarma recipe

Shawarma can be made at home without much effort or expense. No special culinary skills required.

lavash 1 piece;
chicken breast or pork;
tomato 2 pieces;
cabbage;
ketchup.

for the sauce:

sour cream 150 g;
mayonnaise 150 g;
garlic;
hot black pepper;
sweet paprika;
khmeli-suneli.

The first step is to make the sauce so that it infuses a little.

Mix mayonnaise, sour cream, garlic and suneli hops in a blender.
Salt and add seasonings.
Mix everything well again.
Place the sauce in the refrigerator.

Shawarma recipe:

Cut tomatoes and cucumbers into rings or strips.
Cut the chicken breast or pork into small strips and then into squares.
Fry the meat in a frying pan until golden brown crust. It is recommended to add seasonings and salt.
In order not to have a lot of dough, but to have more filling, the pita bread needs to be trimmed a little.
Using a spoon, coat the flatbread with the prepared sauce from the refrigerator.
Spread cabbage along the entire length, tomatoes and cucumbers on it.
Place fried meat on top.
Add a strip of ketchup and a little sauce to make the shawarma more flavorful.
Wrap the pita bread from the bottom a few centimeters with movements to the side and until it stops.
Heat and dry the shawarma on a well-heated grill pan for 2-3 minutes until crusty.

Recipe with hunting sausages

The combination of sausages, tart cheese, pickles and jalapeno peppers in shawarma will appeal to many gourmets.
Products you will need:

pita;
hunting sausages 2-3 pieces;
sausage 150 g;
tomato 2 pcs;
pickled cucumbers 2 pcs
jalapeno pepper 1 pc;
cheese 200 g.

Classic sauce, like in stalls:

sour cream 100 g;
mayonnaise 100 g;
kefir 100 ml;
garlic 1-2 cloves;
ground black pepper;
hot paprika;
salt;
green.

The sauce is easy to prepare:

Finely chop the garlic cloves.
Mix sour cream, mayonnaise and kefir until smooth.
Add seasonings, garlic to taste and herbs.
Let the sauce sit for 15-20 minutes.

Method of preparing shawarma:

Cut hunting sausages and regular sausage into small pieces.
Chop the vegetables and grate the cheese on a coarse grater.
Dry the pita bread a little in a frying pan and cover with a thin layer of sauce.
Place vegetables and sausage in the middle of the flatbread.
Sprinkle cheese over the entire surface of the flatbread.
Roll up the shawarma and place in the oven for 5-7 minutes.

During this time, the cheese will melt well, and the pita bread will acquire a golden crust. A tasty and aromatic dish with stretchy cheese is ready.

Hearty homemade shawarma

Shawarma at home requires thicker pita bread, because there is always a lot of filling. Nothing should leak from it and it should not tear due to the density of the products.

What you will need:

pita;
meat of your choice;
Korean carrots 200 g;
potatoes 150 g;
cabbage;
cucumbers 2 pcs;
cherry tomatoes 3-4 pcs.

For the spicy sauce:

mayonnaise 4 tbsp. spoons;
sour cream 4 tablespoons;
dill 50 g.

The dill is finely chopped and all products are mixed.

Cooking method:

Slice cucumbers and tomatoes.
The meat can be fried or grilled. You need to cut it into small pieces.
Boil the potatoes and fry them when cooled in a frying pan until crisp. Can be replaced with fries or country style.
Apply sauce to half of the pita bread and spread a thin layer over the pita bread. It's good to go over the edges so they aren't too dry.
Place cabbage in the middle. Place the cucumbers close to each other so that nothing falls apart. Add tomatoes and compact everything a little.
Place meat and fried potatoes on top.
Cover everything with Korean carrots.
Season with spicy Georgian tomato and white house sauce.
Cover the area on the sides of the pita bread. Grab the pita bread from below and scroll.

A spicy and satisfying dish can be called masculine. This large number Anyone will like the flavorful filling.

Shawarma recipe from the chef

The filling is wrapped in a round pita that has a pocket. If you cut off the edge of the circle, you will have a space inside that can be stuffed.
What you need to buy:

beef 300 g;
cucumber - 2 pcs; several cherry tomatoes;
pita;
onion 1-2 pcs;
chili pepper;
Chinese cabbage;
carrots 1 pc;

Delicious sauce:

unsweetened yogurt 300g;
garlic 1 clove;
seasonings (cumin or cumin);
black pepper

Crush the garlic clove and finely chop it with the seasoning seeds. Make a sauce based on yogurt, mixing everything well.

Cooking process:

Chop the cabbage and grate the carrots on a coarse grater. Mix everything together and add a little sugar and salt. Mash with your hand so that the cabbage releases a little juice. And season vegetable oil and vinegar for juiciness and taste.
Cut the cucumbers into rings slightly at an angle and then into strips.
Finely chop the cherry tomatoes and add to the cucumbers. Salt the mixture and add a drop of sugar.
Cut the raw beef into slices so that they fit into the flatbread.
Chop the onion into small pieces.
Finely chop the hot red pepper for a spicy kick.
Heat a frying pan and add onions. Fry until golden brown.
Add pieces of beef to the onion. Add salt and seasonings to taste, and don’t forget chili pepper for spiciness. If you put the meat on the onion, it brews the meat and the juice does not flow out of it.
Heat the pita in a frying pan without oil.
Soak the walls of the flatbread with aromatic sauce to make it juicy.
Place tender, crunchy coleslaw on the bottom of the pita.
Add the fried meat and pour over some yoghurt sauce.
Place a cucumber and tomato on top.

You can take juicy pita with you into nature and treat it to your friends.

Turkish-Spanish version of shawarma

In one spanish city cunning Turks bribed local residents with their aromatic shawarma. What is the secret of the long lines and rave reviews at the Turkish food stall? This shawarma is very easy to make at home.
Required ingredients:

pita;
minced meat 300 g;
chicken breast 2 pcs;
cabbage;
tomatoes 2 pcs;
cucumbers 2 pcs;
onions 2 pcs.

By themselves, vegetables and meat in shawarma sound quite boring. Turkish chefs bribed the Spaniards not with ketchups and mayonnaise, but with two classic Spanish sauces. Instead of the usual mayonnaise that has taken over everything, they use alioli and salsa brava.

Alioli sauce recipe:

garlic 2 cloves;
olive oil 150 ml;
egg 1 pc.

It's quite simple to prepare:

Finely chop the garlic and pound it thoroughly in a mortar.
Break 1 egg into a glass, add garlic and salt.
Pour 150 ml of oil and mix everything well in a blender for a minute until white and thick consistency.

Salsa Brava Recipe:
Products:

onion 2 pcs;
garlic 2 cloves;
chili pepper 1 pc;
tomatoes in own juice 200 ml.

How it is prepared:

It is necessary to finely chop the onion and garlic.
Send everything to fry in a frying pan until golden brown.
Separate the hot pepper from the grains and finely chop.
Add chili to the onion-garlic mixture.
Season everything with tomato paste, tomatoes in their own juice or pureed tomatoes.
Add salt and sugar to taste.
Heat the sauce until thickened, stirring lightly.

Salsa brava means “bold sauce” and is very spicy. And Turkish chefs add a little unsweetened yogurt to reduce the heat.

How to cook shawarma:

Finely chop the cabbage; crush it thoroughly and add a little salt. She should give juice.
Now it's the tomatoes' turn. It is best to use meaty varieties. They need to be finely chopped.
Cut the cucumbers into half rings. If the skin is too rough, it is recommended to peel the vegetables.
For this recipe, it is better to choose sweet onions. If you don’t have it on hand, you can take a regular one. Pour some boiling water over it and sprinkle it on it apple cider vinegar. Just don't use the dining room. Don't overdo it, let the onions be aromatic and slightly sour.
Ground beef should be well seasoned with salt, pepper and spices. Fry it in the form of thin cutlets in a well-heated frying pan for several minutes.
Cut the cutlets into small pieces.
Season the chicken breast with spices and fry in a grill pan until a crust forms and chop into pieces.

Recipe No. 1

In a dry frying pan, fry the pita bread for a couple of seconds on each side.
Spread a thin layer of salsa brava on one side of the tortilla.
Add cabbage, onions, cucumbers and meat.
A spoonful of unsweetened yogurt will put out the hot fire of tomato sauce.
Roll up the shawarma with filling and heat through.

Recipe No. 2

Dry the cake in a dry frying pan.
Tomato slices replace the spicy salsa brava. They need to be placed on pita bread.
Add the cucumbers and coat the surface well with alioli sauce. And place chicken pieces on top. The alioli should be in the very center of the vegetables and meat.
Roll up well, holding the filling, and brown the tortilla for a few seconds. The important thing here is not to dry out the chicken.

Aesthetically beautiful shawarma at home with juicy meat and spicy sauce will be an excellent aromatic appetizer on your holiday table.

Video recipes for homemade shawarma

Proper shawarma

How to make healthy shawarma?

Many of us love the Turkish dish shawarma. I especially want to eat a huge piece of shawarma when I’m losing weight. But, unfortunately, we deny ourselves the pleasure, since the shawarma that is made on the street has many unhealthy calories, especially fats and carbohydrates in the form of fried meat and factory-made sauces. We managed to develop a recipe through trial and error and happily consume huge quantities of shawarma with BENEFITS for the body and soul. Here's the actual recipe:

Ingredients:

Chicken breast - 200 g

White cabbage - 100 g

Fresh carrots - 50 g

Tomato - 1 pc.

Fresh cucumber - 100 g

Olive oil - 5 g

Spices and salt

Lavash - 1 sheet (100 g)

Lemon - 0.5 pcs.

Cooking method:

1. Boil chicken breast, cut into cubes.

2. We make a salad from finely chopped cabbage, carrots, tomatoes and cucumbers.

3. Making the sauce: lemon juice, pepper, salt, add olive oil, herbs.

4. Mix all the ingredients, wrap it in pita bread and voila, the output is healthy dish, which contains approximately: 30 grams of protein, 30 grams of carbohydrates and 5 grams of fat or 225 kcal.

Homemade shawarma in lavash

Shawarma, shawarma is an oriental dish, but we all have fallen in love with it for a very, very long time. Of course, preparing shawarma at home according to all the rules and oriental traditions is quite difficult and the main difficulty lies in cooking the meat on a spit, but you can prepare no less tasty versions of this dish.

Ingredients(for 4 servings):

Armenian lavash - 2 pcs.

Vegetable oil - 1-2 tbsp. l.

For the meat filling:

Meat (lamb, chicken, veal, etc.) - 600 g

Bacon or brisket - 150-200 g

Onions - 0.5 pcs.

Vegetable oil - 2 tbsp. l.

For the vegetable filling:

Cucumbers - 3 pcs.

Radishes - 3-5 pcs.

White cabbage - 100-150 g

Carrots - 1 pc.

Tomato - 1 pc.

Lettuce - 0.5 bunch

Greens (parsley, dill) - 0.5 bunch

To season the vegetable filling:

Lemon juice - 1 tsp.

Balsamic vinegar - 1 tsp.

Pomegranate sauce - 1 tsp.

French mustard - 0.25 tsp.

Salt, mixture of peppers (chili and jalapeno) - to taste

For the sauce:

Homemade mayonnaise - 2 tbsp. l.

Natural yogurt - 2 tbsp. l.

Garlic - 2 cloves

Pepper mixture - to taste

Cooking method:

1. Finely chop the meat and onion. Add finely chopped brisket. Fry the meat filling with the addition of a small amount of vegetable oil until golden brown. The meat filling for the shawarma is ready.

2. For the vegetable filling, finely chop the vegetables and herbs, grate the carrots, chop the cabbage thinly, add salt and spices to the vegetables. To make the dressing, mix all the above ingredients and add the vegetable filling. The vegetable filling for the shawarma is ready.

3. For the sauce, mix mayonnaise, yogurt, add pressed garlic, freshly ground mixture of chili peppers and jalapenos, stir. Shawarma sauce is ready.

4. Cut each pita bread in half. Place meat and vegetable filling on each piece of lavash and add sauce. Roll the pita bread into a tight roll (if desired, you can also tuck the edges in for convenience).

5. Heat the oil in a frying pan, place the shawarma and lightly fry it on both sides. You don’t have to use oil at all, but lightly heat the shawarma using the grill.

Chicken shawarma recipe

Ingredients(for 4 shawarmas):

Chicken fillet - 300 g

Tomatoes - 2 pcs.

Cucumber - 1 pc.

Ketchup - 5 tbsp. l.

Garlic - 2 cloves

White cabbage - 200 g

Kefir - 4 tbsp. l.

Onions - 1 pc.

Armenian lavash - 4 sheets

Vegetable oil

Cooking method:

1. Wash the chicken fillet under running water and cut into small pieces.

2. Finely chop the onion and send it to fry in small quantity vegetable oil

3. When the onion becomes transparent, add fillet pieces to it, add salt and pepper, mix and leave to fry.

4. We wash the cabbage under water, chop it finely and put it in a bowl. Salt, pepper, mix, add a small amount of mayonnaise. The salad is ready.

5. Transfer the finished chicken with onions (it cooks very quickly - 5-7 minutes) to a clean plate.

6. We prepare sauces. Take two small bowls. Squeeze 5 tablespoons of ketchup into one and add a teaspoon of your favorite seasoning (I used khmeli-suneli). Mix well. Pour 5 tablespoons of kefir into the second bowl, add mayonnaise (4 tablespoons per eye) and squeeze out two garlic cloves. Mix well.

7. We cut tomatoes and cucumbers, cut them thinly into slices and place them on a plate.

8. We place all the ingredients for shawarma next to each other on the table so that it is convenient to lay them out right away.

9. We take a large board and place half of one sheet of pita bread on it. We spread it well with two sauces, place the chicken closer to the right edge in a row (it will be more convenient if the chicken on the plate is divided into 4 parts at once). Place cabbage in a row next to the chicken. Place tomatoes and cucumbers on top of the cabbage.

We roll the finished shawarma so that one edge is folded so that the filling does not leak out.

We make the other 3 shawarmas using the same principle.

10. Heat the oil in a frying pan. Fry the shawarma on both sides until golden brown. If there are sauces left, put a spoonful of sauce in the open part of the shawarma before serving.

Shawarma without lavash

Ingredients:

Salt (to taste) - 0.5 tsp.

Mayonnaise - 3 tbsp. l.

Chicken (fillet or leg) - 400 g

White cabbage – 150 g

Carrots (not spicy in Korean) - 100 g

Tomato (medium) – 1 pc.

Bread (baguette) – 1 piece

Seasoning (to taste) - 0.5 tsp.

Cooking method:

1. Remove bones from the chicken, finely chop the fillet and fry with seasonings until golden brown. 2. Chop the vegetables, add some salt, you can squeeze the cabbage with your hands with salt to make it softer. 3. Cut the loaf into portions and remove the pulp. You need to leave the walls as thin as possible

4. Grease the peeled loaf with mayonnaise, about a tablespoon per piece. You can also coat it with tkemali sauce or ketchup, but, unfortunately, there was neither one nor the other in the refrigerator.

A simple snack or hearty breakfast- chicken shawarma in pita bread. Just cook!

What to do if you want something tasty, but common sense keeps you from buying shawarma in catering places? Walk around all your life, choking on saliva from these spicy aromas? Well, no! Making shawarma in pita bread at home is as easy as shelling pears, so grab the pita bread in your hands and go!

Thin pita bread 4 pcs.
Chicken fillet 2 pcs.
Pickled cucumbers 100 g
Tomato 1 pc.
Hard cheese 150 g
Beijing cabbage 200 g
Mustard 100 g
Mayonnaise 100 g
Vegetable oil 50 g
Salt To taste
Pepper To taste
Spices To taste

Salt and pepper the chicken fillet, season with your favorite spices and place in a hot frying pan to fry on both sides in vegetable oil over low heat.

While the chicken is roasting, you can prepare all the other ingredients. Peking cabbage should be cut into very small strips,

pickled cucumbers - the same

tomato - in thin half rings.

Grate the hard cheese on a coarse grater, and then start preparing the sauce. For the sauce, in a small bowl, combine mustard, mayonnaise and ketchup and mix it all well.

Cool the finished chicken fillet a little and cut into thin slices.

And now the fun part - assembling the shawarma! Spread the pita bread on the work surface, first place cabbage closer to one of the edges, on top - chicken, cucumbers, tomato slices, generously pour all this over with sauce and sprinkle with cheese.

Wrap up the shawarma

and place it in the oven preheated to 220°C for 5 minutes.

That's all, your wonderful shawarma is ready!

Recipe 2: homemade shawarma with chicken in pita bread

Often, when passing by shawarma stalls, the aroma of what they cook and sell there makes your mouth water, doesn’t it?

I cook homemade shawarma with chicken quite often: we have a special lover of this dish - our stronger half. It even seems to me that he is ready to eat it every day. That is why I can confidently say that taste qualities homemade shawarma is absolutely in no way inferior to the street counterpart of this dish.

By the way, you can come up with a huge variety of filling options for homemade shawarma, but today we will prepare it this way. Korean carrots, pickled or pickled cucumbers, onions... a lot of things are put in shawarma. If you have a large thin pita bread (I will teach you how to cook it a little later) and the ingredients needed for the filling, let's get started!

chicken fillet – 400 gr
thin lavash - 2 pcs
Chinese cabbage – 150 gr
tomato - 2 pcs
cucumber - 1 piece
mayonnaise - 3 tbsp.
ketchup - 3 tbsp.

To prepare homemade shawarma with chicken, we will need the following products: chicken breast (I already boiled it in advance), thin pita bread, fresh cucumber and tomatoes, Chinese cabbage (can be replaced with white cabbage), ketchup and mayonnaise.

First of all, let's put the chicken meat to boil - the breast will be ready after 20 minutes from the moment of boiling. We will chop all the ingredients into strips. First, cut the Chinese cabbage into long thin strips.

Then wash and dry the cucumber. We also chop it into thin cubes.

If you have very juicy, watery tomatoes, I recommend removing the inside with seeds. Similarly, cut into thin oblong slices.

Chicken meat is ready. It can be disassembled into fibers or cut into arbitrary small pieces.

Now let's assemble homemade shawarma with chicken. Unroll the pita bread, place it on a work surface and brush with half the mayonnaise and ketchup.

Then place half of the filling on one edge: chicken, Chinese cabbage, cucumbers and tomatoes.

We wrap the pita bread with the filling, folding it on opposite sides.

We do the same with the second pita bread and half the filling.

Serve homemade chicken shawarma immediately or you can store it in the refrigerator for no more than a day. After the shawarma sits for a while, the pita bread becomes soft and soaked in juice from the vegetables.

Recipe 3: how to make shawarma with chicken in pita bread

One of the easiest recipes for homemade shawarma is with chicken, aromatic sauces, fresh and crispy vegetables, wrapped in store-bought thin pita bread, for example, Armenian. The neutral taste of the unleavened flatbread goes well with any filling, and this opens up scope for lovers of a “many-faced” sandwich. Use pre-baked or fried, but preferably juicy, tender-fibered poultry, cool and, keeping assorted vegetables on hand, confidently begin assembling a delicious “package.” With such a snack, you can skip lunch altogether!

Thin lavash - 1 pc.
Baked chicken breast - ½ pc.
Carrots - ½ pcs.
Tkemali type sauce - 3 tbsp. l.
Mayonnaise - 2 tbsp. l.
White cabbage - 70 g
Greens - 2-3 branches
Onion - 1/3 pcs.

Let's prepare a thin one Armenian lavash, mayonnaise and sauce, onion, segment white cabbage, sweet carrots, greens, chilled chicken fillet.

Unroll the pita bread in one layer, retreating about 7-10 cm from the edge, coat with hot-spicy tkemali or other sauce, cover with a mound of chicken breast torn into small pieces. If the chicken is well seasoned, skip the spices. In addition, the chosen sauce will add taste and aroma.

Chop half of a medium-sized onion into almost transparent half rings or feathers - sprinkle on the fillet, enhancing the spicy, appetite-stimulating note.

Next, distribute the cabbage slices evenly.

Cover with soft carrot slices.

Pour over mayonnaise or tartar, add finely chopped parsley, dill, and green onions.

Carefully roll up the bread layer and hide the filling - transfer the shawarma with chicken in pita bread to a dry and hot surface of the frying pan, heat for one and a half minutes on each side. After this, the flatbread will become brittle, the filling will become aromatic and more tasty.

Cut and serve shawarma with chicken in pita bread, prepared according to a simple and win-win recipe with photos.

Recipe 4: Shawarma in pita bread with chicken and herbs

Armenian lavash
200 grams chicken breast
300 grams chicken thighs
two cucumbers
3-4 tomatoes
red onion
bunch of dill
teaspoon thyme
3 cloves garlic
50 grams olive oil
half a glass of mayonnaise
half a cup of barbecue sauce
salt, pepper

Drizzle the chicken with olive oil.

Salt and pepper chicken thighs and breasts.

I chop the garlic. I place it along with the thyme on the bottom of the baking tray.

I put pieces of chicken on the spices and bake them in the oven, which has already warmed up to 190 degrees. Cooking time for chicken is 30 minutes. This is enough to prepare the remaining components of the dish.

I cut the onion into thin rings.

Cucumbers cut into strips average size. Tomatoes in round slices 3-4 milliliters thick.

I cut the baked chicken fillet crosswise into slices.

I grease the pita bread with a thin layer of mayonnaise.

I put chopped dill, tomatoes, and chicken on the pita bread.

I cover it with barbecue sauce.

I put onion rings.

I wrap the filled pita bread in the shape of a cigar.

I cut the resulting roll in half. I heat a non-stick frying pan without adding oil. I heat each half of shawarma with chicken on both sides, placing it in a frying pan and pressing it with a spatula.

The finished dish can hardly be called an appetizer. Quite a complete meal, and if you consider that each half is impressive in size, then you won’t need the next “snack” any time soon.

Shawarma with chicken is served wrapped in parchment, but this procedure I considered it unnecessary. After all, it is homemade!

Recipe 5: chicken shawarma in Armenian lavash (step by step)

Shawarma in lavash is a wonderful dish, ideal for a picnic, for a quick and satisfying snack, or to quench your appetite on a trip. Shawarma can be prepared in advance and taken with you for a walk in the park, offering this delicious dish for children - even the most capricious child in terms of food is unlikely to refuse such a treat.

Shawarma in lavash is prepared quickly. Main ingredients: finely chopped and fried meat, fresh vegetables, mayonnaise and ketchup. You can also add lightly salted cucumbers or cheese here. I always recommend using only homemade mayonnaise - it tastes better and is not harmful.

Lavash 3 pcs.
Salt 3 pinch
mayonnaise 3 tbsp. spoon
ketchup 3 tbsp. spoon
Greens 1 bunches
White cabbage 300 g
Cucumbers 2-3 pcs.
Tomato 2 pcs.
Meat 0.6 kg
Ground black pepper 3 pinch

Wash the fresh cabbage, dry it and cut it into thin strips. If the cabbage is not young, after shredding it should be crushed a little with salt, so it will become softer and juicier. Wash the fresh cucumber, wash the tomato. Cut both the tomato and cucumber into thin strips. Wash fresh dill and chop finely.

To prepare shawarma in pita bread, I buy fresh chicken fillet. I wash the meat, dry it with napkins and chop it into small strips. I fry the chopped meat in vegetable oil. At the end of frying, add salt and freshly ground pepper.

Unroll the lavash sheet. Put a little in the middle homemade mayonnaise and ketchup (about 1 tablespoon per sheet).

Mix mayonnaise and ketchup with a spoon, spreading them in a thin layer over the pita bread (not to the edges).

Place the cooled fried chicken meat on a mixture of ketchup and mayonnaise.

Place shredded cabbage and chopped greens on top of the meat.

Carefully, trying not to break the integrity of the pita bread, wrap the shawarma in an envelope. Then you can heat it in the microwave or fry it on a grill (if you are on a picnic), or fry it in a dry frying pan on both sides. Or you can eat it like that - without heating. Either way it's delicious!

Recipe 6, step by step: homemade chicken shawarma

Homemade shawarma with chicken is a real paradise for fast food lovers! Most likely this is the most favorite dish not only men, but everyone without exception. It is very simple and easy to prepare. The main thing is to quickly chop and chop all the vegetables, fry the meat, and voila - everything is ready. Enjoy!

Boneless chicken thighs 800 grams
White cabbage (young) 300 grams
Tomato large size 1 piece
1 medium size sweet pepper
1 large cucumber
Medium size Crimean onion 1 piece
Medium sized garlic 2-3 cloves
Lavash thin round 6 sheets
Ketchup 6 tablespoons
Mayonnaise 6 tablespoons
Salt to taste
Ground black pepper to taste
Vegetable oil for frying

Using a knife, peel the onion and rinse thoroughly under running water. Place the component on a cutting board and cut into four parts. Finely chop each piece into strips and place in a free plate.

We wash the sweet peppers under running water and place them on a cutting board. Using a knife, remove the tail and seeds. Then we cut the component into two halves and chop each into strips. Pour the finely chopped vegetable into a clean plate. Attention: you can chop the pepper into pieces of any size.

Wash the cucumber thoroughly under running water and place on a cutting board. Using a knife, remove the edges and then chop the component into pieces. Transfer the finely chopped vegetable to a free plate.

We wash the cabbage under running water and place it on a cutting board. If necessary, remove the roughened top leaves with clean hands. Now chop the component using a knife and pour the chips into a clean plate.

Rinse the tomato under running water and place on a cutting board. Using a knife, cut the component into two parts. From each half we remove the place to which the tail was attached. Now chop the tomato into pieces and carefully transfer to a free plate.

Place the garlic on a cutting board and press lightly with the tip of a knife. Now we can easily remove the husks and rinse a little under running water. Then finely chop the cloves and pour into a clean saucer.

Using a tablespoon, pour mayonnaise and ketchup into a deep bowl. Add chopped garlic and salt and ground black pepper to taste. Mix everything thoroughly with available equipment until a homogeneous mass is formed. That's it, the gas station is ready!

Wash the chicken thighs thoroughly under running water and place on a cutting board. Using kitchen paper towels dry the component. Now, using a knife, we remove the veins, fat and film. Attention: the skin can also be cut off if desired. I usually remove it so that the meat itself cooks better. Then cut the thighs into several parts and carefully rub each one with salt and ground black pepper. Transfer the prepared meat to a small bowl.

Pour a small amount of vegetable oil into the frying pan and place on high heat. When the container with the contents is well warmed up, place the chicken pieces into it. Fry the component on both sides until a golden crust forms on the surface. Immediately after this, reduce the heat, cover the pan with a lid and fry the meat until fully cooked for another 12-15 minutes, turning it over from time to time using a wooden spatula. After the allotted time has passed, turn off the burner and set the pan aside.

Place the still hot chicken pieces on a cutting board and, holding them with a fork, cut them into several more pieces using a knife.

Now we place the lavash leaves one by one on the kitchen table and begin to form the shawarma. Place some fried meat in the center as the first layer. Attention: visually you need to divide all the ingredients into 6 parts. Then pour a small amount of dressing over the component (2 tablespoons will be enough). Now add all the chopped vegetables here and lay them out in a mound that will completely cover the chicken. At the end, we wrap the filling of the dish in a lavash envelope.

Meanwhile, heat a frying pan over medium heat with the remaining vegetable oil after frying the chicken thigh pieces. When the container with the contents is hot, turn down the heat. Place the lavash envelopes into the frying pan one by one and fry them for 1-2 minutes on each side until golden brown. Immediately after this, turn off the burner and transfer the shawarma using a wooden spatula to a special serving dish.

Immediately after cooking, serve the still hot shawarma to the dinner table. You can enjoy this amazing fast food with juice, hot tea or even a bottle of beer.

Recipe 7: Shawarma with chicken legs in pita bread

You can prepare tasty, juicy, and most importantly, fresh shawarma in pita bread yourself, although at first glance it seems difficult. The filling for shawarma can be very diverse. This is pork with pickled cucumber or mushrooms with chicken, but today we’ll talk about how to cook homemade shawarma with smoked chicken and fresh vegetables. The whole process will not take more than 30 minutes, and the result will exceed all expectations. The recipe for homemade shawarma is actually quite simple!

To prepare the base you will need:

2 Armenian lavash.

To prepare the filling:

2 smoked chicken legs;
4 fresh tomatoes;
4 fresh cucumbers;
seasoning for legs or seasoning for chicken, and it can also be any other seasoning to taste.

For the sauce:

350 grams of sour cream;
150 grams of mayonnaise;
1 teaspoon adjika.

We separate the meat from the legs with our hands and place it in a heated frying pan, lightly sprinkled with vegetable oil. Add seasoning and fry for 10 minutes. Thus, the chicken meat turns out more fragrant and vigorous.

We cut the tomatoes and cucumbers into small pieces and you can immediately mix them together.

For the sauce, mix all the available sour cream, mayonnaise and adjika.

Adjika adds spiciness to the sauce, so you can add less or more teaspoon, it all depends on your taste preferences.

Let's move on to the basics. We divide each pita bread into 2 parts in the center. Place the finished part on a baking sheet and start filling.

The filling is laid out closer to the right edge of the pita bread to make it convenient to wrap it later. First comes the vegetable part, which needs to be salted.

Then add chicken to the filling and add sauce.

All that remains is to wrap the pita bread and place the baking sheet in an oven preheated to 200 degrees for literally 3-5 minutes.

The result is aromatic and spicy homemade shawarma with chicken - fast, simple and not expensive!

Recipe 8: Shawarma in pita bread with salad and chicken breast

thin pita bread - 2 pcs;
ketchup - 30 g;
mayonnaise - 50 g;
tomatoes - 1 piece;
cucumbers - 1 piece;
smoked chicken breast - 1 piece;
Korean carrots – 250 gr

Cut the chicken breast into cubes.

Cucumber into strips, tomato cut into cubes or small slices.

Combine chicken, cucumbers, tomatoes and carrots in a bowl. Then add mayonnaise and ketchup. Mix thoroughly.

Prepare the pita bread to make it easier to roll, sprinkle with water, put it in a bag, and microwave for a couple of minutes. Place the pita bread on the table, distribute the salad evenly, smooth it out and roll it up, or fold it into an envelope, whichever you prefer. Cut into portions and serve. Also suitable as a side dish for meat dishes. Bon appetit!

Knowing how to cook shawarma at home yourself, the housewife will be able to regularly pamper her family with a delicious, hearty dish. A homemade treat will definitely not contain cheap, harmful or completely stale ingredients, which fast food cafes are often guilty of using. Preparing shawarma according to any of the given recipes is very quick and easy.

None special tools You don’t need it to make homemade shawarma. The usual knife and spoon are enough. If the pita bread is very wide and you have to cut it into pieces, then it is most convenient to do this with large kitchen scissors.

The main product in shawarma is, of course, its base, in which the filling will be wrapped. Usually this is thin Armenian lavash, which is better to buy ready-made.
You can use a variety of ingredients as a filling - any fresh and/or pickled vegetables, canned legumes, fish, meat, poultry, herbs.
A special sauce will help make shawarma especially tasty. For example, based on sour cream or kefir.

Vegetables for shawarma are simply washed and cut into medium pieces. But the selected meat or fish must definitely pass heat treatment. They can be boiled, fried in a frying pan or grilled, or baked in the oven. Next, the product is cut into slices or torn into fibers.

How to properly fill and wrap shawarma?

It is very important to fill and wrap the snack correctly. Then the sauce will not flow out of it and the filling will not spill out.

To do this, a sheet of shawarma dough is laid out on a flat surface and brushed with sauce.
The filling is distributed on top of it. It must be on the edge of the sheet. At the same time, impressive indentations are made on all sides of the pita bread. There can be quite a lot of filling so that the structure ends up being dense.
First of all, the remaining part of the side edge is folded over the filling. Next, the top and bottom edges are also folded. It is in this position that the workpiece is twisted into a roll. Then there will be no holes left either below or above.

With chicken fillet

Ingredients: 380 g poultry fillet, 2/3 tbsp. mayonnaise, 3 tomatoes, 2 sour cucumbers, 3 Armenian lavash, half a glass of sour cream, garlic, 2 tbsp. l. soy sauce, a pinch of curry, fresh herbs.

The chicken is cut into small pieces, poured with soy sauce and sprinkled with spices. In this form, it is marinated for 40 - 50 minutes in the cold. Next, the meat is fried.
For the sauce, mix sour cream, mayonnaise, chopped herbs and finely grated garlic.
The remaining ingredients are cut randomly.
Chicken, vegetables, sauce are laid out on pita bread.

Shawarma with chicken is carefully wrapped, fried in a dry frying pan for a couple of minutes and served for breakfast.

You need to start frying from the seam side in order to immediately “seal” it.

With beef in lavash

Ingredients: 3 long thin pita bread, 230 g white cabbage, 270 g beef pulp, fresh cucumber, half a sweet pepper, salt, 2 tomatoes, 1 tbsp. l. fresh lemon juice, ketchup and soy sauce, half an onion, 1 tsp. sugar, garlic, 3 tbsp. l. mayonnaise.

For the sauce, mix crushed garlic, mayonnaise and ketchup.
Vegetables are finely chopped. The cabbage also needs to be mashed by hand.
Thin slices of beef along with onions are fried until tender in a small amount of oil. Sauce, fresh lemon juice, sugar and salt to taste are added to them.
The entire pita bread is coated with sauce. Vegetables and fried onion and meat are laid out on it alternately. A little sauce is also poured on top.

A neat, dense shawarma is wrapped in pita bread, after which all that remains is to brown it in a dry frying pan. You can take a sample!

How to cook a snack on coals?

Ingredients: Armenian lavash, ¼ onion, glass of fried chicken fillet, half a tomato and cucumber, 30 g Korean carrots, a couple of leaves of Chinese cabbage, mayonnaise, ketchup, spices for barbecue.

To make the sauce, mix ketchup, mayonnaise and barbecue seasonings.
Onion, cucumber and tomato are finely chopped. The cabbage is chopped into strips.
Lavash is coated with sauce. Chicken and vegetables are laid out on it. The remaining sauce is distributed among the ingredients. The last thing to add is Korean carrots without marinade.
The appetizer is carefully rolled up, placed on the grill and fried for a couple of minutes on a grill with “gray” coals.

You should not warm up the treat for a long time, so as not to dry out the pita bread. Otherwise, it will lose elasticity and crack.

Vegetarian shawarma at home

Ingredients: 4 pcs. pita bread, 4 tomatoes, a bunch of lettuce leaves, 2 sweet peppers, lime, 420 g champignons, olive oil, 3 sour cucumbers, 1 potato, garlic, salt.

Onions are cut into thin half-rings, cucumbers into circles.
The remaining vegetables are randomly chopped.
In a heated frying pan, mushroom slices are fried until golden brown and salted.
The finished potatoes are mashed with lime juice, salt and garlic. Whisk until smooth and creamy.
Olive oil is added to the puree. There should be enough of it so that you end up with a thin, glossy sauce in the bowl.
The pita breads are greased with the mixture from the previous step.
A couple of lettuce leaves, some mushrooms and vegetables are laid out on each piece. The components are also covered with sauce on top.

A neat, thick appetizer is wrapped and served to the table.

With pork

Ingredients: large thin pita bread, 70 g each of sweet pepper, fresh cucumber and Chinese cabbage, 130 g of boiled pork, fresh herbs - onion and dill, mayonnaise, salt.

The cooled meat is cut into thin strips. If there is no need to count calories, then the pork can be fried rather than boiled. Then it is also chopped.
All declared vegetables are also chopped. The strips of chopped cabbage are kneaded with your hands. All greens are chopped very finely.
Lavash is spread with salted mayonnaise. Meat, vegetables, herbs and the remaining sauce are laid out on it.

The workpiece is rolled up, cut into two parts and served to the table.

With duck

Ingredients: 230 g boiled duck meat, 220 g marinated champignons, large fresh cucumber, 40 g Korean carrots, 3 tbsp. l. mayonnaise and ketchup, 2 thin pita breads.

Cucumber and champignons are cut into thin slices.
The meat is divided into fibers.
For the sauce, mix mayonnaise and ketchup. You can add any seasonings to them.
Lavash is filled with duck meat, all the stated vegetables, pickled mushrooms and spicy carrots. A large portion of sauce is laid out on top of the ingredients.

The preparations are carefully rolled up and immediately served to the table as an appetizer or even a main course.

Appetizer with cheese, meat and vegetables

Ingredients: 2 pita breads, half a kilo of chicken, 230 g of soft cream cheese, one cucumber and one tomato, a bunch of lettuce, 3 tbsp. l. sweet ketchup and olive mayonnaise, dry garlic.

Tomato, cucumber and chicken meat are cut into medium pieces. The latter is fried until golden.
For the sauce, mix mayonnaise, dry garlic and sweet ketchup.
Lavash is greased with soft cheese. Lettuce leaves are placed on top. Next, vegetables are distributed.
All that remains is to place the chicken on the workpiece and cover everything with sauce.

The pita bread is rolled up and the appetizer is left to brew for 10 minutes.

A simple version of shawarma with sausage

Ingredients: 2 thin pita breads, 2 leaves Chinese cabbage, 60 g cheese, 130 g half-smoked sausage, fresh tomato, 4 tbsp. l. grains canned corn, half an onion, mayonnaise, salt.

Tomato, onion and sausage are cut into medium pieces, after which they are fried together with corn kernels for a couple of minutes.
Chinese cabbage is finely shredded.
The cheese rubs coarsely.
All components of the filling are laid out one by one on sheets of lavash coated with salted mayonnaise.

The workpiece is wrapped tightly.

Shawarma sauce: recipes

It is very important that not only the dough (lavash) is tasty, but also the sauce. Below are collected best recipes the last one.

Classic recipe

Ingredients: ½ tbsp. classic mayonnaise and the same amount of sour cream, a bunch of fresh dill, 4 garlic cloves.

Sour cream is mixed with mayonnaise.
Finely grated garlic is added to the sauce.
All that remains is to add chopped herbs to the mixture.

You can “play” with the taste of this sauce using various spices.

Real red sauce

Ingredients: 120 g of classic mayonnaise, 90 g of fat sour cream, 2 cloves of fresh garlic, ½ tsp. curry, 2 tbsp. l. sweet ketchup, ground sweet paprika and suneli hops.

All spices are mixed well.
Crushed garlic is added to them.
Mayonnaise, ketchup and sour cream also go there.

After stirring, the sauce should stand in a cool place for a couple of hours.

Cooking with kefir

Ingredients: 1.5 tbsp. kefir, 3 egg yolks, 1 tbsp. l. fresh lemon juice and sweet mustard, 4 garlic cloves, salt, black pepper, 1/3 tbsp. vegetable oil.