What is shawarma made from? Shawarma (Shawarma) at home

Shawarma is an oriental dish made from flatbread stuffed with lamb, beef or poultry with the addition of spices, sauces and fresh vegetable salad. Instead of the Arabic flatbread, pita, shawarma sellers have learned to wrap the filling in Armenian bread - lavash.

Shawarma meat They take different things: from lamb to turkey. But the cooking principle is the same everywhere: the meat is cut into fillets, lightly beaten and marinated for 12 hours. In the classics, meat is cooked over an open fire, but at home you can use a dry frying pan with a thick bottom.

The secret to the juiciness of shawarma is the orange, which is placed above the meat on a vertical spit. The orange juice drips down and evenly permeates all the meat. At home, on a horizontal spit, you can try pouring melted lard over the meat.
It is necessary to pre-marinate the meat. Pork - in white wine, apple or wine vinegar, with spices and black peppercorns. Beef - in lemon vinegar and red wine, with onions. Chicken - in mayonnaise.

Universal marinade: ground mixture for meat (cinnamon, cardamom, cloves, hot za'atar, coriander, kammun, black pepper) + red vinegar for meat + olive oil + parsley. Beat everything and pour over the meat. In restaurants, layers of meat are strung on a vertical spit and covered with lamb fat on top; at home, you can first cut the meat into long pieces and fry it in a very hot frying pan along with lamb fat (use just a little fat).

Bread They also take different things, not just pita. In Lebanon, for example, they use thin bread to wrap meat in it.

Pita It is necessary to use only fresh, because... The very next day you won’t be able to roll the shawarma - the pita bread will break and tear and as a result everything will crawl out. You can buy lavash and freeze it immediately, rolled into a tube; for two servings you will need 2 sheets of lavash).

For shawarma filling street vendors use cabbage with onions, topped with ketchup and mayonnaise. But at home we make shawarma for ourselves, so we add whatever we want. The simplest recipe is to put Korean carrots in shawarma instead of cabbage, and add sauce instead of ketchup and mayonnaise. It will be delicious if you crumble it pickled cucumber, hard cheese, boiled or fried potatoes. And it’s even better to highlight the taste of meat with original sauces. For example, Georgian plum “tkemali” or Chinese sweet and sour sauce.
When preparing shawarma, cut the tomato into thin slices. a small cucumber in thin slices, you can take a pickled cucumber, but this is not for everybody. Chop the cabbage as thinly as possible - you will need 2 handfuls, grate 2 small carrots on a coarse grater.
If ketchup and mayonnaise are thick, then you should try not to add too much of them - when heating the shawarma in the microwave, it may “leak”.

Classic sauce

We take 1l. refined vegetable oil (you can use any oil as long as it doesn’t smell), 2 eggs, 10-11 cloves of garlic, 1 teaspoon. spoon of salt.
Beat eggs with salt in a mixer. Then crushed or grated garlic is added there. And then slowly pour in the oil. As he said, if you pour a lot, it will turn out liquid, like water. That's all!!! If you want something special, you can add a slice of lemon, or a little herbs, or a very little vinegar. And then pour in a large glass of water, preferably warm. If you like it spicy, then just a little red pepper and a pinch of turmeric.

How to wrap shawarma

Add cabbage and carrots. on top we put finely chopped meat and mixed in a frying pan with the same oil (sprinkle with chopped herbs). Place tomato slices and cucumber slices on the meat. Finally, pour ketchup over it and carefully but tightly roll up the shawarma. then put it in a bag and heat it for 50-60 seconds in the microwave. You can also use the following additives for shawarma:
1. For 1 tablespoon of tehina paste (sesame seed paste) - juice of 1 lemon, beat everything well. Chop very finely green onions, parsley, a little cilantro, spicy za'atar, green hot pepper, mix with the resulting sauce, add salt and add a little garlic to taste.
2. Finely chop the cucumber pulp (cut off the skins) into cubes, chop the mint and garlic, mix everything and pour in thick sour milk, salt.
3. Pickled onions are good in shawarma.
4. You can also use mayonnaise, we are used to it, and there is a place for it in Arab cuisine, especially in Lebanese and Syrian.

Shawarma Arabic

800 gr. meat (lean lamb or veal, you can also use turkey or chicken fillet); 1 cup 5% vinegar (measuring cup = 230 ml); 1 teaspoon cinnamon; 1 teaspoon paprika; 1 teaspoon grated nutmeg; cardamom on the tip of a knife; 1 tablespoon crushed garlic (about 3-4 large cloves); salt to taste.
for the sauce:
1 glass of light sour cream; 1/4 cup chopped green onions; 2-3 cloves of garlic; a pinch of curry; small pickled cucumber; vegetable oil

Cut the meat into thin steaks and soak overnight in a marinade made from vinegar, spices and garlic (all components listed before the words “for the sauce”). Then remove the steaks from the marinade, dry lightly and fry over high heat in small quantity vegetable oil until half cooked. The meat should be covered with a beautiful brown crust. Cool slightly, cut the steaks into strips lengthwise to create even, oblong pieces. Place the meat in a heatproof dish and cover it with foil. Place the container with the meat in the oven, preheated to 180 degrees C, for 20 minutes, after 20 minutes. remove the foil and keep in the oven for another 10 minutes. in an open container.
Mix sour cream with crushed garlic, finely chopped green onions and pickled cucumber, add spices and leave to brew for at least 20 minutes. Cut the pitta in half, put the slices inside fresh cucumber and tomatoes, put the meat filling on them and generously pour sour cream sauce over everything.

Palestinian shawarma (poultry)

300-400 g chicken meat, 400 grams medium fat sour cream
100-150 grams of cucumbers, tomatoes, peppers and onions, a sprig or two of fresh dill
100 ml mayonnaise, 100 ml kefir, 20 cloves of garlic (half for meat, half for sauce), 1 lemon.
Spices: black and red pepper at least, olive oil, grape vinegar.
Two pita breads.

Finely chop the chicken meat and add spices: black pepper, red pepper, a little ground nutmeg and cardamom, you can (to taste) add adjika, dried dill, chili, ginger, some hot sauces - Tabasco or wasabi (be careful with the amount ). Add a little vinegar, crushed garlic and a little olive oil. Salt to taste. Mix thoroughly, put under a press (cover with a plate and press on top) for 20-30 minutes.
While the meat is soaked in flavor, prepare the vegetables and sauce.

Vegetables: finely chop onions, cucumbers, tomatoes, peppers (which is a vegetable), mix, add black pepper (which is a spice), salt. You can add vinegar and marinate a little. You can add fried zucchini or eggplant.
Sauce: take olive mayonnaise and full-fat kefir. Continuously stirring the kefir, slowly add mayonnaise, then crushed garlic, finely chopped fresh dill, squeeze out the juice from one lemon. Mix very thoroughly. I also tried adding pre-melted cheese: it turns out an interesting taste.
Let's return to the meat. Pour the resulting workpiece into a frying pan, level it, pour sour cream so that the meat does not show. Simmer over low heat until the sour cream acquires a thick, yogurt-like consistency and has partially boiled away. After this, mix it thoroughly with the meat and turn on the heat to full, while stirring continuously so that nothing burns. When the meat is well fried (until red), turn off the heat, mix the meat with vegetables, pour over the sauce, wrap in pita bread and eat until it’s cold, washed down with good beer.
The dish takes 40-50 minutes to prepare.

Shawarma in European style

Chicken or chicken (you can have legs), 3 onions, 2-3 sweet peppers (preferably ripe, yellow, thick-walled), tomatoes - 2-3 pieces, mayonnaise
Pickled cucumbers - 2-3 pieces.
Armenian lavash (thin) 4-5 sheets.

Separate the chicken meat from the bones, cut into small cubes and fry on butter. Sweet pepper And onions cut into small cubes and fry in butter. Then mix everything, add ground black pepper, basil and suneli hops to your taste. Fry until done.
Expand sheet Armenian lavash, place tomatoes cut into circles in the middle (no more than three circles per 1 pita).
Place pickled cucumbers cut into slices on top of the tomatoes. Place 2-4 tablespoons of the prepared mixture on top chicken meat with pepper, lightly grease everything with mayonnaise and wrap it in a roll, folding the edges. You can make several “rolls” at once, or you can roll them up during the meal, periodically heating the chicken meat. Can be served without a side dish with fresh vegetables. Goes well with a salad of fresh young cabbage (finely chopped, mashed and dressed with mayonnaise), as well as fried zucchini.

Vegetarian shawarma

onions, carrots, white cabbage, dill, green beans, vegetable oil, spices, Armenian lavash.

Cut the onion into half rings and fry. Grate the carrots and fry. Chop the cabbage, add salt, sugar, apple cider vinegar, spices. Green beans- fry. Dill - chop finely. Mix everything.
Place a portion of the mixture on the pita bread, pour over ketchup and mayonnaise, and wrap.

The basic recipe for chicken shawarma at home is easy to master. It is much tastier and healthier than store-bought and, moreover, it can be easily supplemented with a variety of ingredients. The result is a great snack for a snack or main meal. Today we will master best ways preparation and learn how to wrap shawarma correctly.

In our country, shawarma has become synonymous with cheap and even dangerous from a hygiene point of view, fast food. But in Turkey and Egypt, shawarma (its other name) is considered a cult food - long lines line up at the most popular eateries, and the owners of the establishments keep their culinary secrets secret, passing them on from generation to generation.

But no matter how much shawarma is criticized, it never ceases to be tastier. And homemade shawarma is also completely safe: all ingredients and process are under our personal control!

For homemade shawarma (2 servings) we will prepare:

a large sheet of thin pita bread;
medium-sized tomato – 1 pc.;
cucumber – 2 pcs.;
chicken leg– 2 pcs.;
sweet onion – 1 pc. (small);
mayonnaise – 2 tbsp. l.;
natural yogurt (or sour cream) – 2 tbsp. l.;
tomato sauce or good ketchup - 2 tbsp. l.;
cilantro, parsley or any other greens - a small bunch;
salt and pepper to taste.

It’s better to fry the chicken the day before (or bake it in foil) - the process of assembling the shawarma will go many times faster.

First, fry the leg, adding salt and pepper to the chicken to taste. If you wish, you can season it with any other spices: oregano, marjoram, ready-made seasoning for chicken.
Let it cool a little, and then cut it into separate fibers, carefully freeing it from the bones.
While the chicken is cooling, prepare the vegetables. Peel the cucumber (or leave it if the cucumber is young and fresh), peel the tomato from the seeds and cut into small half rings. The onion needs to be cut the same way. For the sake of accuracy, put the vegetables on separate plates, and the taste individual components will feel much brighter. We recommend cutting out the core of the tomatoes, leaving the fleshy pulp. If we put a tomato with all the juices, our dish will quickly spoil: the pita bread will get soggy, tear and the filling will begin to crumble.
Prepare the sauce in a bowl - mix mayonnaise, sour cream, salt, herbs, ketchup. The result will be a thick, flavorful dressing. Now we need to assemble our shawarma (read the special section in our article below for information on how to wrap it correctly).
Cut the pita bread into two parts, brush with sauce. Place a pile of vegetables and meat on top of the sauce in the following order: chicken, onions, tomatoes, cucumber. Do not put too much filling: this will cause the shawarma to fall apart.
Wrap the shawarma with a tube, bending all the edges inward. Heat the frying pan, place the appetizer on a hot dry surface with the fold down so that it is fried and the shawarma “sticks together.” As soon as one side is browned, turn it over and bake on the other side. The heat should be medium so that the dish does not burn.

Place on a plate and serve. If everything is prepared correctly, the appetizer turns out delicious - juicy filling, crispy pita bread and sauce mix, turning into a symphony of tastes and aromas!

Cooking at home with garlic dressing

Garlic goes amazing with chicken. The main thing is to add just a little bit so that the seasoning slightly highlights the chicken meat. To do this, add garlic to the white sauce.

To prepare shawarma with garlic, prepare: 300 g chicken fillet, a clove of garlic, yogurt, thick fermented baked milk (4% fat), cherry tomatoes, bell pepper, pickled cucumber, vegetable oil for frying, greens (any) and thin pita bread. From this quantity you will get 2 large hearty shawarmas.

Cooking step by step:

Cut vegetables into thin strips.
Mix yogurt, fermented baked milk, herbs in a separate bowl, squeeze the garlic into it.
Cut the chicken into strips and fry in a frying pan.
Cut the pita bread into two parts, place the chicken on them, season it with sauce.
Place vegetables on top of the sauce in any order.
We wrap it into a neat “column”.

Fry the shawarma in a hot frying pan until crispy. We eat enjoying it, bite quickly - the sauce will literally flow into your mouth along with pieces of vegetables and meat. It's tasty, filling and quite easy on the stomach.

In pita bread with red sauce

In Turkey, doner kebab is prepared using fresh lamb, vegetables and special seasonings, which often include the special spice sumac, a sour, slightly astringent red seasoning. It gives the sauce a pinkish tint and a subtle oriental aroma. In our country great love uses red sauce with cilantro. We will also prepare such shawarma.

For preparation you will need:

tomato paste – 2 tbsp. l.;
water – 100 ml;
a bunch of cilantro - small;
clove of garlic;
boiled chicken leg – 1 piece, large;
bell pepper – 1 pc.;
carrot – 1 pc.;
sugar, salt, pepper to taste;
a sheet of thin fresh pita bread.

Let's start assembling the snack:

Prepare red sauce. To do this, add tomato paste and chopped cilantro to the water, stir so that there are no lumps left, add salt and pepper to taste. You can add a pinch of sugar to enhance the taste, squeeze out a clove of garlic.
We cut the vegetables into slices, cut the carrots into thin strips, and separate the chicken into fibers. Cut the lavash into 2 parts.
We assemble the shawarma in the following sequence: sauce, chicken, vegetables. We wrap it into a neat roll and fry it on both sides in a frying pan.

It turns out interesting option for cilantro lovers. Anyone who is wary of the spice can replace it with any other herb, for example, delicate parsley.

Diet shawarma with chicken

Diet shawarma “weighs” only 160 kcal per 100 g (we measured it and know for sure!), in a serving of large and tasty homemade shawarma there is no more than 400 kcal - full lunch, meeting all the standards of the KBZHU. Do you want to lose weight in a tasty and satisfying way? Learn how to make a healthy version of doner kebab - your waistline will thank you.

Required ingredients (for 2 pcs.):

chicken fillet– 300 g;
100 ml natural yogurt;
any greens - a bunch;
spices, to taste;
fresh tomatoes, cucumbers – 1 pc.;
thin lavash – 1 pc.

Add natural yoghurt and cut the greens into it. Fry the chicken in a dry frying pan. We cut vegetables into slices. Generously grease the pita bread with sauce, lay out the meat and vegetables. Wrap it up and fry it in a frying pan. We eat with green tea or coffee beans with a piece of cane sugar.

Original version with Korean carrots

There are people who simply cannot imagine shawarma without the spicy, spicy note that it always gives korean carrot. For this option, we recommend purchasing 300 g of your favorite snack in advance, or preparing it yourself.

Let's prepare pita bread, chicken leg, some Chinese cabbage (¼ fork), tomato and sweet Yalta onion. We can prepare any sauce to your taste – red, white or yogurt, diet.

We assemble shawarma like this:

Place shredded Chinese cabbage on the pita bread.
On top - Korean carrots.
Then tomato slices, onion rings and, finally, poultry.
The final touch is the sauce.

Why did we post it in this order? It's simple.

The vegetables in this recipe are quite juicy; if you immediately spread the sauce on the pita bread, there is a risk that the shawarma will fall apart.

That's why we only put the sauce on top.

Wrap the shawarma and fry it in a dry frying pan. Don’t forget that the folded area is always fried first so that the appetizer doesn’t fall apart. We eat it warm and enjoy life!

With chicken fillet and cheese

Chicken with melted cheese and vegetables is simply a gourmet classic. For the recipe, you can take any hard cheese, even smoked, and ready-made cheese in slices also goes very well - it melts quickly and soaks all the ingredients in a viscous creamy sauce.

We will need: pita bread, chicken fillet, tomato, cheese, sweet onion, a little vegetable oil, herbs. We recommend preparing the sauce white by mixing mayonnaise, sour cream, herbs and a little garlic.

How to cook:

Fry the chicken on vegetable oil, cut into strips.
Cut the vegetables into slices.
Place the chicken on the pita bread and cover it with a slice of cheese.
Place vegetable slices on top.
Season everything with sauce.

We wrap the shawarma and be sure to heat it in a frying pan - the cheese should melt. We eat shawarma, trying to be careful - the appetizer turns out juicy, tender and it is important not to miss a single piece!

With added mushrooms

By the way, in Lent You can also make shawarma. Instead of meat, it’s easy to add mushrooms by frying them with onions in a frying pan. Use any mushrooms: frozen honey mushrooms, dry white ones (pre-soaked in water), you can even take pickled boletus, just make them as dry as possible, freeing them from liquid marinade. In addition to mushrooms, we will wrap carrots and greens in pita bread, which we take to taste.

How to prepare a vegetarian option?

Fry mushrooms with onions in a frying pan.
Add grated carrots and simmer everything together.
At the end, cut the greens and mix everything.
Place it on half of the pita bread mushroom filling and wrap everything in a tube.
Fry the appetizer in a frying pan until crusty.

We eat it warm, wash it down with warm herbal tea. It turns out to be an interesting and satisfying variation. Those who do not fast can add any sauce and cheese to the recipe.

Homemade shawarma with chicken and vegetables

Homemade shawarma with chicken in pita bread, according to experts, turns out to be the most delicious thigh. Ideal option– use chicken thigh fillets so as not to have to worry about cutting the meat from the bones.

Let's prepare:

chicken thigh fillet – 300 g;
thin pita bread – 1 pc.;
oil for frying – 50 ml;
tomato – 1 pc.;
bell pepper;
Chinese cabbage – ¼ fork;
onions – 1 piece;
salt and pepper to taste.

Choose any sauce recipe. We recommend preparing an authentic oriental one. The recipe looks like this: mix yogurt with crushed garlic, add coriander, black pepper, season with wine vinegar and lemon juice, add salt to taste. They don't use any ketchup in the Middle East!

There is one more secret: the most delicious shawarma is obtained when heated on a grill. At home, popular “multi-baker” devices and regular waffle irons are perfect for such purposes.

We cut the vegetables into slices, fry the chicken and let it cool slightly (so that it does not burn your hands).
Place the meat on the pita bread, distribute the vegetables on top, pour the sauce over everything (do not be too zealous so that the shawarma does not “float”).
Roll it into a neat roll and fry it in a frying pan.

Let's eat and enjoy life!

With white cabbage

Of course, Chinese cabbage is more tender. But sometimes the usual white cabbage is also suitable for shawarma. It must be finely chopped, thoroughly kneaded with hands, seasoned with salt, vinegar and vegetable oil. You don't need a lot of vegetables for this option. It is enough to add greenhouse cucumber and sweet tomato to meat and cabbage.

Let's prepare:

a quarter fork of cabbage;
a little dill;
vinegar, salt, vegetable oil to taste;
sweet onion – 1 pc.;
pita;
chicken thigh meat baked in foil – 200 g;
tomato;
greenhouse cucumber.

Cooking step by step:

For the sauce, mix a little mayonnaise and sour cream with a tablespoon of herbs. Add salt and pepper to taste.
Cut the vegetables into thin slices, and chop the meat into arbitrary cubes.
Place cabbage, mashed with salt, seasoned with vinegar and oil, on the pita bread. Place tomatoes, meat and cucumber on top. Sprinkle our entire “structure” with sauce and carefully wrap it up.
The last stage is frying in a dry frying pan.

This recipe is inexpensive to make during the vegetable season, but what a juicy appetizer it turns out to be! Eat with pleasure, don’t forget about the napkin.

Step-by-step instructions for wrapping shawarma

All that remains is to master the correct technology for rolling shawarma and you can start cooking. We offer a description classical scheme, and you, if desired, modify it to your taste.

The step-by-step instructions look like this:

Spread half of the pita bread with the sauce, leaving untouched edges 4 cm each.
Place the filling on the sauce strictly in the center.
Fold the edges of the pita bread towards the center.
Fold the bottom edges up and make a turn to cover the filling.
Roll until the end, giving the appetizer the shape of a roll.

There is an easier way - fold everything into an envelope. This will not affect the taste of shawarma in any way.

In general, there is nothing difficult in preparing such a snack. In practice, the “origami” technique from lavash is mastered instantly - the eyes are afraid, but the hands do it. The main thing is not to put too much filling so that it does not fall out. Try shawarma with different types meat, experiment with fillings. It's tasty, satisfying and unusual. Bon appetit.

Now we will prepare the most authentic shawarma in lavash at home. It’s no secret that sometimes you really want to savor such a dish of “Eastern nationality”, feeling its aroma emanating from street and stall vendors, but your inner intuition suggests that this product is quite dangerous and food poisoning is quite possible. After all, it is not always known from which hands we receive it, wrapped in paper napkin. It is much easier to make shawarma at home with your own hands and not only satisfy your loved ones with an essentially excellent product, but also be sure that it will be tasty and, most importantly, safe.

Ingredients for preparing shawarma in pita bread:

Thin lavash (Armenian, unleavened, large)
chicken meat (half a kilo)
cabbage (white or red, 200 grams)
1 carrot
for the sauce – mayonnaise, ketchup, mustard sauce(optional)
spices (vegetable oil, lemon juice, salt, pepper, other seasonings)

Boil the chicken until fully cooked, cut into small pieces. Cut the pita bread into portions with a knife (4-6 servings). Shred the cabbage into thin strips. It is advisable to grate the carrots using a Korean carrot grater. Add spicy spices, pepper, vegetable oil, or chopped garlic to the carrots and leave in this marinade. The cabbage should be seasoned with lemon juice (you can use table vinegar - but just a little, just sprinkle), as well as vegetable oil.

Take one portioned piece of lavash and place it on the table. Lubricate it with a mixture of ketchup and mayonnaise. Add cabbage, chicken, carrots (lightly grease the top with mayonnaise). At this stage, you can add other ingredients that are prompted by the desire and imagination of the housewife - for example, fried mushrooms, grated cheese, sliced tomatoes, grains and others. The filling in the pita bread should be wrapped in an envelope.

Next, the shawarma is heated in the microwave. Either you can fry it in vegetable oil on both sides and in a frying pan, or in a dry ceramic frying pan on both sides, without adding oil. Serve immediately.

This dish should not be prepared for future use. It's better to eat right away. Otherwise, over time, the pita bread becomes “wet” and breaks. But if you want to take such a roll with you to a picnic, you can wrap each portion in separate foil. This way, the dish will remain warm and the juice will not leak out, and you won’t get your hands or other provisions dirty in your picnic bag with food.

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. 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, instead, you can also make shawarma with Chinese cabbage or red cabbage.
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 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 paper towel, and 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 ones are used for homemade shawarma. thin pita breads, in one of the recipes we offered.

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, 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;
chicken shawarma filling: chopped pieces smoked chicken, Korean-style carrots, bell peppers cut into thin long sticks, also chopped cucumber, chopped dill and parsley, pickled onions, mayonnaise, ketchup;

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 preparing homemade shawarma, plus variations on the theme for those who need more recipes fillings for her.

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'm just more into fresh I like red, 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 it large sizes they play 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's 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;
lettuce;
salt, ground black pepper - to taste;
soy sauce – 2 tbsp;
any herbs - to 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 the quick options, which in terms of its ingredients and taste is somewhat reminiscent of... pizza.

Ingredients

salami – 50g;
doctor's sausage or ham – 50g;
cervelat – 50g;
mozzarella cheese (or any soft cheese) – 50g;
lettuce;
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!