Surely, many first learned about shawarma with the mass appearance of stalls on the streets of our cities, in which they immediately prepared and sold this dish. Convenient, quick bite and very tasty.
I also tried shawarma from a kiosk for the first time in the nineties, but in those days there were a lot of jokes among the people about these kiosks and the preparation of shawarma, so the attitude towards it was twofold and sometimes pies with potatoes were preferred.
In one of the magazines, I saw a recipe for making shawarma and decided to try to make this fast food at home on my own.
I did not regret the time spent, my expectations were justified, since then this dish, I will not say that often, but periodically appears in my diet.
I tried to cook it with different meats, but the most popular was shawarma with chicken and lamb. The beef had to be cooked longer and it turned out to be dryish, and the pork was probably a little fatty, but this is not for everyone and you can experiment. You can use turkey, duck meat. I will say right away that I have not tried this composition and will share with you recipes for cooking with lamb and chicken.
First, let's define what is shawarma? Have you eaten pancakes with meat? It is remotely similar, only instead of a pancake - Armenian lavash, and instead of minced meat, fried meat with fresh vegetables and sauce.
Lavash is better to buy ready-made and it is Armenian, it is thin, does not dry out quickly and fits perfectly.
Armenian lavash If you don’t have the opportunity to buy it, you can quickly cook it yourself - pour 300 g of wheat flour into a bowl, make a recess in the middle, pour in 75-80 grams of hot water, salted with half a teaspoon of salt.
Stir the dough with a mixer and let stand for a while.
Roll out the dough into thin pancakes and fry on both sides in a hot pan for 15-20 seconds. It is better to fry pita bread in a non-stick pan so as not to use oil. From this test you will get 6 pita breads.
Vegetables are best cut like this - tomatoes and cucumbers into small cubes, and cabbage, not into long strips.
The meat should be marinated before frying, this gives additional taste.
Homemade shawarma - recipe with lamb
First, prepare the marinade for the meat, for this we mix 2-3 tablespoons of vegetable oil with 4-5 tablespoons of soy sauce, add a little apple cider vinegar, and one tablespoon of seasonings "mixture of peppers"
For the shawarma itself, you will need -
- Armenian (thin) lavash - 6 pcs.
- Lamb pulp - 600 g.
- Fresh cucumbers and tomatoes - 3 pcs.
- Cabbage 200 g
- Sour cream, kefir and mayonnaise - 4 tbsp. l.
- Garlic - 4 cloves
- Dill, parsley and seasonings to taste - ground pepper, coriander, salt.
Cut the lamb pulp into steaks, marinate, coat and pour over the sauce. Let it sit for at least 1 hour. After that, fry it on the grill or in a frying pan in oil.
When ready, cut it into small pieces.
In a cup, cook vegetables, pre-chopped and mixed with seasonings and salt.
To lubricate pita bread, make a sauce by mixing kefir, mayonnaise, sour cream, squeeze garlic into it and add finely chopped greens.
Now the most interesting. You need to roll the pita bread.
Spread pita bread on the table, grease it with a thin layer of cooked sauce, put a layer of chopped vegetables, a layer of meat closer to one edge, add a little sauce between the layers and roll it into a tube, bending the edges inwards (like pancakes with meat).
Put in a frying pan, lightly fry without oil.
Shawarma is ready - tasty and nutritious.
Delicious chicken shawarma
To prepare this recipe, take:
- Armenian lavash - 4 pcs.
- Chicken meat (breast) - 300 g.
- Fresh tomatoes - 2 pcs.
- Fresh cucumbers - 1 pc.
- White cabbage - 200 g.
- Ketchup - 5 tbsp. l.
- Mayonnaise - 5 tbsp. l.
- Kefir - 5 tbsp. l.
- Garlic - 2 cloves
- Onion 1 head
- Vegetable oil, salt, spices - according to your taste preferences.
Let's start cooking.
Wash the chicken meat and cut into small pieces.
Cut the onion, fry it in oil in a pan until transparent.
Add pieces of meat, pepper, salt and fry until cooked for about 7-10 minutes.
We make cabbage salad, for this we cut cabbage into strips, mix with mayonnaise in a bowl.
Separately, cut the tomatoes and cucumbers into thin slices.
We make two sauces - red, from ketchup with spices and white, from 4 tbsp. l. mayonnaise and kefir with the addition of crushed garlic.
Unfold pita bread on the table, coat each half with your sauce (one red, the other white).
Put coleslaw on the red half, next to pieces of fried meat with onions and put tomatoes and cucumbers on top.
Roll the edges of the pita bread inward and wrap like a pancake.
Put in a frying pan and lightly fry without oil.
Bon appetit!
What could be better than a quick summer snack that you can take with you on a picnic? Today I propose to cook a universal snack known to everyone - homemade shawarma in pita bread. For many, the association with shawarma causes quick food from a stall around the corner of dubious quality. But for all lovers of this dish I will tell you how to make shawarma at home.
The advantages of this snack are in the speed of preparation and ease of carrying. Shawarma can be eaten at the table at home, taken with you for outdoor recreation and even consumed on the go. Thanks to the outer shell of lavash, shawarma leaves your hands clean, and the delicious filling saturates the body and satisfies the feeling of hunger. So, stock up on the necessary products and go ahead - cook a delicious dish!
Taste Info Various Snacks
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
How to cook shawarma at home
Wash the meat, dry it and cut into thin small slices. Then fry the meat with seasoning over medium heat until tender. Fry until golden, but do not overcook. 
Wash cucumbers, cut into thin strips. 
Finely chop the cabbage, chop only the soft parts of the cabbage leaf. I use regular white cabbage, 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 with mayonnaise. Spread pita bread, grease it with mayonnaise with garlic. 
Put the fried meat on one edge of the greased pita bread. Top with two tablespoons of mayonnaise. 
Then put half of the cabbage. 
Next, lay 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 actions with the second pita bread. Wrap the stuffing in the same way. 
teaser network
Preheat the pan and lightly fry the finished shawarma in a dry pan.
Shawarma is ready! The dish should be consumed immediately. The next day, it is better not to leave the shawarma, but to cook fresh.
Recipe number 2. Lavash shawarma at home
Shawarma is a dish of the countries of the Middle East, consisting of finely chopped meat, wrapped together with a salad of fresh vegetables in pita bread or pita. 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 bread 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 pita bread with fresh fruits and berries and watering with syrup or ice cream. And even if only the name remains of the original dish, no one claims authenticity, the main thing for us is that it turns out tasty and satisfying. And so it will turn out, because we will cook sharma with pork, french fries and fresh tomatoes. You can also add fried or pickled mushrooms, cucumbers, cabbage, etc. The more different flavors and aromas, the tastier it will be.
Composition for 2 pieces:
- salt,
- pita bread - 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, put on a shallow baking sheet or in a baking dish and put in the oven for 20 minutes (temperature 180 degrees). 
Peel potatoes and cut into thin strips. 
Melt 150 ml of sunflower oil in a deep thick-walled pan and fry the potato strips in small portions. 
Put the finished french fries on a paper towel, and then put them in a deep bowl and cover with foil or cling film.
Cut the tomato into strips. 
Remove the baked meat from the oven, cool and cut into strips. 
Cut a large lettuce leaf in half. Grease half of one part with mayonnaise.
Lay out the minced meat first, then the potatoes and tomatoes. 
Carefully wrap the pita bread, bending the edges. 
Ready shawarma can be fried in a grill pan or baked for 5 minutes in a well-heated oven on a wire rack.
Shawarma is ready, usually store-bought thin pita bread is used for homemade shawarma, in one of the recipes we offered. 
The filling for shawarma may be different. It all depends on your preferences and time of year. In summer, you can add more greens, fresh vegetables. In winter, salted vegetables, a variety of ketchups are suitable. You can use any meat for the filling, it can be pork, lamb, turkey. Chicken meat is popular with us for stuffing, as it is the fastest to cook. There is also a vegetarian shawarma for lovers of this direction.
We offer you several fillings of homemade shawarma:
- vegetarian filling for shawarma: Korean carrots, chopped cabbage, cucumber, tomatoes, Korean zucchini, sour cream, mayonnaise;
- chicken shawarma filling: chopped pieces of smoked chicken, Korean-style carrots, bell peppers cut into thin long sticks, also chopped cucumber, chopped dill and parsley, pickled onions, mayonnaise, ketchup;
- filling for homemade shawarma with mushrooms: finely chopped and fried mushrooms (oyster mushrooms, champignons), chopped cabbage, chopped cucumbers, finely chopped and fried eggplants, Korean-style carrots, mayonnaise;
- filling for homemade shawarma with salmon: chopped pieces of lightly salted red fish (salmon, trout), grated hard cheese, chopped tomatoes and bell peppers, mayonnaise.
I hope you are convinced that it is easy to cook homemade shawarma, this dish does not require complex products and great culinary experience. If you are not sure about the quality of the shawarma offered in fast food establishments, the best way out is to cook shawarma at home. I wish you to find your most delicious homemade shawarma recipe and delight yourself and your loved ones with delicious food!
Everyone knows this dish from oriental cuisine. At least once, everyone bought shawarma in tents. There are several varieties of shawarma - meat with vegetables in pita or meat with vegetables in thin pita bread. The first option seems more familiar to someone, someone loves exclusively the second.
It is believed that the real shawarma, a traditional Turkish dish, is deep-fried lamb mixed with salads, wrapped in pita.But outside the eastern countries, lamb is not so often used as food, so for shawarma you can take meat of other varieties - chicken, pork, veal, turkey, beef. It all depends on your personal preferences. Of course, in Eastern countries they choose meat only in accordance with traditions, and they cook this dish a little differently than we are used to, but in general, the technologies are approximately the same.
Cooking shawarma at home is not difficult at all, we hope our tips and recipe will help you.
Filling for shawarma
In addition to the main ingredient - meat - they put tomatoes, onions, pickles, cabbage, lettuce, mushrooms in shawarma. Again, it all depends on personal preference. Some connoisseurs of shawarma do not recognize any fillers other than meat and sauce. It is important that different spices are used in this dish - this will add an oriental touch and make the taste more pronounced.
As a sauce, which is also added to the filling, you can use sour cream, cheese (hard or creamy), mayonnaise, garlic or sour cream sauce, ketchup, mustard. It is good to add a lot of greens to the filling to taste - dill, cilantro, basil, parsley, green onions. If you want to cook shawarma at home, then it depends on you how complex or simple the filling will be, how many components it will have and what its taste will be.
A few cooking secrets
Pay attention to the pita or pita that you plan to use for shawarma. They must be fresh. Dried pita bread is in no way suitable for preparing this dish, because it cannot be rolled up without cracks. It is also difficult to put the filling in a stale pita, as it will crumble and look unpresentable.
In order for your shawarma to turn out juicy and soft, we recommend pre-marinating the meat. Lemon juice, kefir, olive oil - any simple marinade will make even the toughest meat tender. It is very important, if you want to get the same taste of shawarma, to fry the meat correctly. It is best to use a cast-iron skillet, you can use a cast-iron grill pan.
Before frying, the meat is blotted with a dry towel from excess marinade and moisture. Fry it almost without oil in a heated frying pan, stirring constantly until golden brown. A ready-made dish, placed in a pita or rolled up in a pita roll, is recommended to be lightly fried in a dry frying pan on both sides.
Preparation of filling sauces
The most delicious is shawarma with garlic and spicy sauce. It is very easy to prepare them. For garlic sauce, you need to mix sour cream with garlic, green onions and pickles. And for a hot sauce, mix natural tomato paste with cilantro, olive oil, lemon juice and adjika.
Grind all the ingredients for sauces in a blender until smooth and put in the finished filling in the amount you like. If you want to make a more traditional dish, then use two of these sauces for the filling at once. Or put the sauce that you personally like best.
We roll shawarma from pita bread
In order for the shawarma to be similar in appearance to the purchased one and so that meat and vegetable juices do not flow out of it, it is important to learn how to roll it correctly. Lavash sheet is best unfolded on the table and lightly sprinkled with water.
We retreat a few centimeters from the edge and generously grease the pita bread with one or two sauces. We put the vegetable filling, put the meat on top, pour over the sauce. Then we cover everything with a short part of the pita bread, then with the side parts, and at the very end we roll the roll with the help of the long part of the pita bread.
Recipe for homemade shawarma in pita bread
In the filling of this shawarma, you can add sweet bell peppers, tomatoes, lettuce leaves, grated cheese to taste.
Ingredients:
Hi all! If you are looking for a special, delicious recipe for making shawarma at home, then our article is for you.
Many tasty and healthy dishes came to Russia from Eastern and Arab countries, and one of the many recipes is shawarma. Surely, many have learned about the existence of this amazingly delicious dish, with the massive appearance on the streets of your city of kiosks and cafes that sell ready-made shawarma.
The so-called "shawarma" is very popular due to the fact that it can be a quick and satisfying snack. And the most convenient thing is that it is not necessary to buy it in stalls and kiosks, but you can cook it at home, with little time and money. Especially when vegetables are in season!
Shawarma is a quick dish with hot meat filling and vegetables wrapped in pita bread. It is considered a fast food dish, but by preparing shawarma at home, you can make sure that it turns out not only satisfying and tasty, but also healthy.
Shawarma exists in several forms, and homemade shawarma is also prepared quickly and does not require a lot of time. In addition, the filling can be changed at your own discretion. Usually shawarma is made from lamb, chicken, veal, or in non-Muslim countries from pork. The meat is fried vertically on the grill and as it is fried, it is cut off and used for the filling. In addition to meat, vegetables (and sometimes fish and fruits), cucumbers (fresh, salted or pickled), tomatoes, carrots (either in Korean or just fresh), potatoes, cabbage, onions are used, and all this is seasoned with different sauces.
Ingredients:
- cabbage - 150 gr;
- carrots - 1 pc;
- meat (beef) 300-400 gr;
- onion - 1 pc;
- parsley - 50 gr;
- not a lot of mayonnaise and ketchup;
- salt, pepper - to taste;
- vegetable oil - 3-4 tbsp;
Sauce Ingredients:
- sour cream - 150 gr;
- garlic 1-2 cloves;
- dill, parsley - 30 gr each;
- salt and pepper - to taste;
Lavash can be baked by yourself. Also at home with minimal time. And if in a hurry, it’s easier, of course, to buy ready-made in the store. The main thing is to see that it is not burnt and not torn. Since when you wrap it, there is a chance that the sauce will leak through cracks or overdried pita bread.
Lavash Ingredients:
- flour - 1 cup:
- egg - 1 pc;
- not much milk or water;
Shawarma cooked at home
1. Pour flour into a bowl, add salt. And in the middle, make a hole and pour in the egg, mix the flour with the egg and gradually pour milk or water and mix. Knead the dough in a cup, then put it on the table and continue to knead. When the dough is ready, let it rest for 20-25 minutes and cover it with a towel
2. Divide the finished dough into several circles and roll out each piece by 2 mm. Bake in a dry, oil-free skillet for 1-2 minutes on each side.
3. For the filling, cut the meat into slices and fry it in a pan in vegetable oil.
4. Finely chop the onion into half rings, cut the cucumbers into thin strips, grate the carrots for Korean carrots and cut the cabbage into thin strips.
5. Making the sauce. Mix sour cream with chopped garlic and dill, salt and pepper to taste.
6. Lay the baked pita bread on the table and spread with sauce, put the filling on top of the sauce and sprinkle with parsley. And add a little mayonnaise and ketchup. Wrap the shawarma as in the photo
Bon appetit!
Recipe 1. Cooking chicken shawarma (a simple classic recipe)
Ingredients:
- chicken fillet (breast) - 300 gr;
- fresh cabbage - 1/6 head;
- pickled cucumbers 2-3 pcs;
- sour cream butter;
Cooking: 
- Cut the chicken fillet into small pieces and fry in butter.
2. Chop the cabbage into strips, squeeze it with your hands and salt.
3. Peel the pickled cucumbers and cut into strips.
4. We lay out the pita bread on the table and begin to lay out the filling, first put a layer of cabbage, then put a layer of meat.
Pour sour cream on top and put a layer of pickled cucumbers on sour cream.
5. We wrap the shawarma, turning the ends of the pita bread inside.
6. Put the wrapped shawarma in a pan and heat it up, press the shawarma in turn so that it becomes a little flat, do this on both sides.
Bon appetit!
Recipe 2. How to cook shawarma (shawarma) at home with sausage
Shaurma, shavern, shavarma - as soon as they do not call this dish. It would seem that the most common combination of pita bread, meat and vegetables, but how delicious!
This shawarma is cooked in thin Armenian lavash, which you can buy in the store and easily cook with your own hands. As a rule, it is cooked with meat, but the meat can also be replaced with boiled or smoked sausage.
Ingredients:
- thin pita bread - 1 pc;
- two processed cheeses;
- 100 gr watercress;
- 100 gr boiled or smoked sausage;
- fresh tomato;
- 100 gr ketchup;
- fresh cucumber;
- a pod of bell pepper;
- 100 gr of mayonnaise;
Cooking:
Spread a sheet of pita bread on the table. Combine ketchup with mayonnaise and grease pita bread.
Rinse the lettuce leaves, wipe with a paper towel and put in the center of the pita bread.
Rinse the tomato and cucumber and cut into small pieces in the form of straws, and put a layer on the lettuce leaves.
Remove the tripod and seeds from the bell pepper, cut into thin strips, put on a layer of tomatoes and cucumbers.
Cut the sausage into strips and put a layer on the pepper.
Grate the cheese on a coarse grater and put a layer on the sausage.
Wrap pita bread, put in a pan and fry on both sides until golden brown.
Recipe 3. How to cook shawarma at home in pita bread with pork
Sauce Ingredients:
- a few cloves of garlic;
- greens dill and parsley;
- mayonnaise;
Cooking:
Squeeze the garlic into a cup, add finely chopped greens, pour everything with mayonnaise and mix.
Ingredients:
- lavash - 1 pc;
- pork meat - 300 gr;
- Chinese cabbage;
- fresh cucumber;
- fresh tomato;
- cheese;
- mayonnaise;
- a few cloves of garlic;
- greens dill and parsley;
- vegetable oil;
Cooking:
1. Cut the pork meat into small pieces and fry in a pan without vegetable oil, fry for 5-7 minutes, stirring constantly. So you can simulate the effect of vertical frying meat. Mix the fried meat with the prepared sauce.
Do not add any spices to the meat; everything that will be needed in the sauce.
2. While the meat is saturated, chop the Beijing cabbage into strips, grate cheese and cucumber, cut the tomato.
4. Wrap the shawarma and fry on a hot frying pan without oil on both sides. Do not fry, just reheat!
Bon appetit.
Recipe 4. Cooking shawarma without chicken (step by step recipe with photo)
Sauce Ingredients:
- garlic;
- mayonnaise - 6 tbsp;
- ketchup - 6 tbsp;
Mix ketchup and mayonnaise, put finely chopped garlic in mixed ketchup and mayonnaise.
Shawarma Filling Ingredients:
- pita bread - 2 pcs;
- hard cheese or suluguni - 200 gr;
- fresh white cabbage - 100 gr;
- Korean carrots-100 gr;
- onion - 1 pc;
- fresh tomatoes;
- fresh cucumbers;
- ketchup;
- parsley and dill;
Cooking:
1. Spread a sheet of pita bread on the table and spread with ketchup.
2. Grate the cheese on a coarse grater or cut into cubes.
3. Pour over the sauce not much.
4. Chop the cabbage into strips, salt and rinse with your hands (to give juice), put a layer on top of the cheese.
5. Put a layer of Korean-style carrots on a layer of cabbage.
6. Cut the cucumber not too finely, put a layer on the carrots. Cut the onion into half rings and put on the cucumber.
7. Cut the tomato into small pieces.
8. Wrap the shawarma and fry it in a dry frying pan so that the cheese melts. And all the delicious shawarma is ready to eat.
Bon appetit!
Recipe 5. A simple duck shawarma recipe (instead of chicken)
Ingredients:
- duck meat (boiled) - 200 gr;
- champignons - 200 gr;
- sour cream - 2 tbsp;
- butter - 50 gr;
- greens - 4 branches;
- fresh or salted cucumber - 1 pc;
- Korean carrots - 50 gr;
- mayonnaise - 2 tbsp;
- ketchup - 2 tbsp;
- pita bread - 2 pcs;
- vegetable oil for frying;
Cooking:
1. Boil duck meat in advance in salted water, with bay leaf.
2. Rinse the champignon mushrooms and cut into thin strips, put salt on the pan and cover, when the mushrooms give juice, remove the lid and fry until all the liquid has evaporated, add sour cream and chopped greens. Simmer for two minutes.
3. Cut the cucumber into slices and place next to the finished Korean carrots.
4. We take one part, pour mayonnaise, ketchup and distribute over the entire surface of the pita bread. We put the filling on the pita bread: fried duck meat, mushrooms, Korean carrots, cucumbers.
5. Wrap the shawarma and put it in a plate on a lettuce leaf.
Bon appetit!
Real shawarma sauces like in stalls (5 sauces)
At the moment, there are a huge number of sauces and each cook has his own special sauce recipe. Someone adds their own special ingredient to the sauce for piquancy of taste - parsley, dill or basil and many other herbs.
Classic shawarma sauce recipe
Ingredients:
- sour cream - 100 gr;
- kefir - 100 gr;
- mayonnaise - 100 gr;
- garlic - 1 clove;
- black pepper - a pinch;
- red pepper (to taste);
- salt;
Cooking:
- Mix sour cream, kefir and mayonnaise, mix thoroughly. And add crushed garlic, salt and pepper to taste.
- Let the sauce brew for 15 minutes.
- According to your own taste, add greens (parsley and dill) to the sauce.
The sauce according to the classic recipe goes very well with any kind of shawarma.
Recipe 1. Sauce without mayonnaise (spicy garlic)
Ingredients:
- kefir - 1 glass;
- egg yolks - 4 pcs;
- mustard - 2 tsp;
- garlic - 1 head;
- vegetable oil - 1/2 cup;
- salt - 1 tsp;
- black pepper - 1/2 tsp;
- red pepper - on the tip of a knife;
- parsley - 1-2 branches;
Cooking:
- Beat the yolks with mustard and kefir, add salt, pepper and mix everything thoroughly.
- Continuing to beat, add vegetable oil in a thin stream. Add finely chopped or crushed garlic.
- Leave the sauce in the refrigerator for 60 minutes. Before use, add finely chopped dill.
This sauce is served with chicken or beef shawarma.
Sauce 2. With mayonnaise (classic + suneli hops)
Ingredients:
- fermented baked milk;
- sour cream;
- mayonnaise;
- lemon;
- garlic;
- hops - suneli;
- black pepper;
- sugar;
- salt;
Cooking:
- Mix the three main ingredients of the sauce, pour the ryazhenka into a deep plate, put sour cream and mayonnaise into the ryazhenka. Mix everything thoroughly.
- Put 1 tablespoon of salt and the same amount of sugar.
- Squeeze 1/4 lemon into sauce.
- Squeeze 8-10 cloves of garlic and put in the sauce, mix everything thoroughly.
- Add 1/2 tablespoon of khmeli-suneli seasoning and the same amount of black pepper.
Khmeli-suneli seasoning is well suited for meat and fish, it is used in Georgian cuisine.
Sauce 3. Sour cream sauce
Ingredients: 
- fresh sour cream - 100 gr;
- mayonnaise - 2 tbsp;
- garlic - 3 cloves;
- basil - 1 tsp;
- salt and pepper to taste;
Cooking:
- Pour sour cream into a deep bowl, mix with mayonnaise and squeeze garlic.
- Salt and pepper and add the basil and finely chopped greens.
Sauce 4. Garlic-yogurt
Ingredients:
- 1 cup unsweetened yogurt
- 1/2 head of garlic;
- 5 tbsp olive oil;
Cooking:
Peel the garlic and crush, beat with a blender with yogurt, then add butter and beat again. Salt and add herbs to taste.
Sauce 5. Red tomato shawarma sauce
Ingredients:
- tomato juice - 1 glass;
- tomato paste - 3 tbsp;
- onion - 1 pc;
- bell pepper - 1 pc;
- fresh tomato - 1 pc;
- olive oil - 2 tbsp;
- garlic 3-4 cloves;
- basil, cilantro;
- lemon juice - 1 tbsp;
- black pepper - 1/2 tsp;
- coriander - 1/2 tsp;
- salt to your own taste;
Cooking:
- Peel the onion, remove the seeds and stem from the bell pepper. Scald the tomato with boiling water and remove the skin. Add tomato paste, chop vegetables with a blender into gruel.
- Add chopped vegetables to tomato juice. Squeeze the garlic and add seasonings, finely chopped herbs, salt and olive oil.
This sauce can be used for both shawarma and meat.
How to properly wrap shawarma. Learn to roll fast!
Watch from 1 minute 50 seconds…
Another wrapping option is the fastest! (Try repeating...)
Secrets of delicious shawarma
According to one Eastern chef, one of the secrets to a delicious shawarma is the use of several types of meat, such as chicken, pork and lamb, which must be aged in a mixture of Arabic spices before frying.
If the meat is dry, moisten it with orange juice during cooking or add a little oil or fat tail fat to the pan during frying. The meat acquires a delicate taste and spicy aroma.
For the sauce, grind the greens along with garlic and spices, and then mix these ingredients with the base. The sauce will be delicious and flavorful. If you want the sauce not to be pale, add bright paprika, curry and herbs to it. It will turn out very tasty and festive dressing!
Never heat shawarma in the microwave because the pita bread will turn sour in it and lose its head start and taste. Ready shawarma can be additionally smeared on top with sauce for juiciness and piquancy.
Considered fast food in Europe, shawarma is actually a traditional food in Eastern countries. Even the ancient Arabs wrapped in a piece of flat unleavened bread (pita or pita bread) finely chopped grilled meat. Salads and sauces were added to it, turning shawarma into a full-fledged dish.
Today, this snack is often sold on the streets, where it is a success due to its cheapness and ease of use.
Shawarma Ingredients and Methods
Any meat for shawarma is taken: lamb, beef, chicken, pork. It is the main ingredient in the dish. Other ingredients (vegetables, sauces, additives) may vary from seasonality and taste preferences.
In public fast food outlets, cucumber, tomato, onion, and cabbage are often added to chicken meat. Cheese and mushrooms can also become components of shawarma. Flavor it instead of traditional sauces with mayonnaise and ketchup.
The usual preparation of shawarma comes down to vertical frying of meat, cutting all the ingredients and folding them into pita bread. According to the rules, the meat must be cooked on a vertical grill. Strung on a spit, it rotates around its axis, evenly fried from all sides. Finished upper pieces of meat are cut into a thin layer, and then finely chopped.
Calorie content: how many calories are in shawarma
Such a nutritious dish does not belong to the category of dietary. The average number of calories in it is from 240 to 290 kcal per 100 grams. The selected meat, vegetable additives, special sauces directly affect how many calories you get in shawarma.
The most dietary appetizer will be chicken breast with vegetables and low-fat sauce - 150-170 kcal.
Features of recipes in different countries
There are many recipes for making shawarma, so there is no single answer on how to cook shawarma correctly. Each country has long brought its own culinary traditions to this dish.
Azerbaijanis usually serve shawarma with sweet and sour white sauce, pouring fat tail fat over pita bread. In Israel, dairy additives are completely absent, and pickled mango, hummus, and sesame sauce are favorite condiments.
In Mexico, shawarma meat is marinated in a spicy red pepper sauce. And the Germans often use minced meat fried on a spit instead of pieces of meat.
The ease of preparation of shawarma contributes to its street sales in large volumes. However, rancid or burnt meat, store-bought sauces, low-quality vegetables can spoil any snack. But in order to fully enjoy this juicy and tasty dish, it is easier to make shawarma at home. It will turn out much cheaper, safer and tastier than any street option.
How to wrap shawarma: wrapping rules
Before you start creating snacks, you need to decide on the bread component. With pita, making a dish is much easier, but for classic products, you should know how to wrap shawarma in pita bread.
This is necessary so that all products are evenly distributed over the lavash and do not fall out, so that the appearance of the product is neat and beautiful.
Before the folding process itself, you also need to remember a few rules:
- Lavash sheet is smoothed out on a flat surface.
- The cake is smeared with a special sauce.
- All the filling is laid out with indents from the edges.
- The process of folding the product is carried out.
How to wrap shawarma, it will look more clearly in the photo:
open shawarma
This type of shawarma folding is classic.
- Put the meat filling with vegetables on an unfolded sheet of rectangular pita bread closer to the right edge.
- Start folding the sheet from right to left, covering the filling with it.
- Twist pita bread to the middle, completely covering the filling.
- Tuck the bottom of the cake close to the filling and lay it with an overlap on top.
- Continue rolling the shawarma in the shape of a "tube".
closed shawarma
This method is less common, but it is convenient for takeaway options, because. keep the filling warm longer.
- Lay out a square thin sheet of pita bread in a rhombus.
- Put the filling in the middle of the sheet.
- Tuck the bottom edge of the pita bread close to the filling, covering it with the end of the cake.
- Fold the right and left corners of the lavash, connecting them in the center of the product over the filling and the bottom edge of the cake.
- Roll the shawarma "roll" to the remaining open top edge of the pita bread.
Shawarma with chicken at home
Chicken meat, as the most affordable and fastest in frying, is the leader among the fillings. Therefore, homemade shawarma with chicken in pita bread is a common dish option. And all kinds of flavors, sauces and spices allow you to diversify it, creating new options.
Simple shawarma with chicken and vegetables
Even without special skills, you can please the family with a snack. And store-bought sauces make the cooking process much easier.
Required Ingredients:
- pita bread - 3 sheets;
- chicken fillet - 400 gr;
- carrots - 1 pc.;
- tomato - 2 pcs.;
- cucumber - 2 pcs.;
- salt, pepper - to taste;
- mayonnaise, ketchup - to taste.
How to cook:
Usually meat for shawarma at home is not cooked on a vertical grill. This process replaces conventional frying in a pan.
Cut the chicken breast into small oblong pieces. Fry it in a pan until fully cooked with salt and pepper.
Shred the cabbage finely. Cut the carrots into strips or grate coarsely. Mix the vegetables, crushing them with your hands until juice is obtained.
Cut the tomatoes into thin halves, and the cucumbers into strips.
For the sauce, mix mayonnaise with ketchup in proportions of 1 to 1. Lubricate pita bread with it, retreating 1 cm from the edges of the sheet.
Lay cabbage with carrots in the bottom layer of pita bread. Sprinkle chicken on top. For juiciness, pour the fillet with sauce. Put cucumbers with tomatoes on top of the meat. If desired, pour over the filling again with sauce and wrap it in pita bread.
Poultry Shawarma with French Fries
The original recipe for homemade shawarma with chicken and fried potatoes. It is not meant to be stored and should be consumed immediately. Spicy crispy potato and pickled cucumber in the sauce give the dish a new taste experience.
Do you want something interesting?
Required Ingredients:
- chicken meat - 500 gr;
- onion - 1 pc.;
- cabbage - 200 gr;
- tomato - 1 pc.;
- french fries - 100 gr;
- salt, pepper - to taste.
- yogurt, sour cream, mayonnaise - 100 gr each;
- pickled cucumber - 1 pc.;
- garlic - 3 cloves;
- dill - 2 sprigs optional;
- salt, curry - to taste.
How to cook:
Grate the cucumber. Press the garlic through a press. Mix them together with mayonnaise, sour cream, yogurt. Salt to taste and, if desired, add chopped herbs.
Onion cut into thin rings. To remove bitterness, sprinkle it with sugar, sprinkle with vinegar and pour over boiling water.
Cut poultry meat into pieces of any shape, fry in a pan.
Thinly slice the tomatoes into half rings or circles. Chop the cabbage with cobwebs.
Put the filling in the middle of the pita bread: cabbage, tomatoes, hot french fries, onion rings and meat. Pour sauce over everything. Roll the pita tightly in any way.
Country shawarma recipe
A tasty and juicy way of cooking outdoors. The smell of smoke, a large number of vegetables make charcoal shawarma an unforgettable snack.
Required Ingredients:
- chicken thighs - 3-4 pieces;
- Bulgarian pepper - 1 pc.;
- cucumber, tomatoes - 2 pcs.;
- cabbage - 200 gr;
- cheese - 100 gr;
- garlic - 1-2 cloves;
- parsley - 3 sprigs;
- mayonnaise, ketchup - 2 tbsp. spoons;
- any sauce.
How to cook:
Prepare chicken thighs for marinating. Remove their skin and remove the bones.
Finely chop the garlic. Mix mayonnaise with ketchup, add garlic and salt to them. Leave the meat in this marinade for 30 minutes to 2 hours.
Fry the pickled thighs on a fire on both sides using a grill grate.
Prepare the rest of the ingredients. Coarsely grate the cheese, cut the tomatoes into cubes, chop the cabbage finely. Cucumbers with bell pepper cut into strips, and chop the greens.
Mix all vegetables with cheese and herbs in a bowl. Cut the fried meat into cubes and also pour into a bowl. Mix everything.
In the center of each pita lay out the filling, pour over it with any sauce. Roll the shawarma in a convenient way and lightly fry the pita bread on the coals.
Recipes for homemade shawarma from other types of meat
You can cook delicious shawarma at home not only from chicken. Pork, beef or lamb bring their own taste and aroma to the dish. And although sometimes cooking from such types of meat takes longer than chicken, but the amazing results are worth the effort.
Lamb shawarma with tkemali in pita
The whole essence of the Caucasian dish comes down to fragrant meat with spices in a plum sauce. A small amount of products is more than offset by spices and spices.
Required Ingredients:
- lamb - 800 gr;
- vinegar - 250 ml;
- cinnamon, paprika, nutmeg - 1 teaspoon each;
- cardamom - on the tip of a knife;
- garlic - 4 cloves;
- cucumber, tomato - 1 pc.;
- salt - to taste;
- tkemali sauce.
How to cook:
Cooking shawarma according to this recipe will take a long time, because. lamb takes time to marinate and bake.
First, the meat should be soaked in the marinade to give it softness and juiciness. Clean a piece of lamb from bones, chaff and sinews. rinse it, cut into pieces in the form of thin steaks. Put them on the bottom of the dish, pour vinegar. Sprinkle with cinnamon, nutmeg, paprika, cardamom. Pass the garlic through a press, mix with salt and also add to the marinade. Gently mix the lamb with the marinade with your hands. Leave it covered for 12 hours.
Dry the marinated steaks and fry in a pan. Cut the cooked meat into oblong pieces. To give it more juiciness, lamb should still be baked in the oven for 30 minutes. 20 minutes under foil, and the rest of the time without it.
Cut fresh vegetables into slices. Cut each pita in half. Put cucumbers with tomatoes in the middle of the cake. Arrange meat pieces on top. Pour the whole filling generously with sweet and sour tkemali. As a decoration and additional freshness, you can use sprigs of greens or lettuce leaves.
Hearty shawarma with pork and mushrooms
Homemade shawarma in pita bread with pork loin fried in spices with mushroom julienne, vegetables, herbs and sauce will become the centerpiece of any feast.
Required Ingredients:
- loin - 400 gr;
- champignons - 300-400 gr;
- sour cream - 200 gr;
- cucumber - 1 pc.;
- tomato - 1 pc.;
- cabbage - 250 gr;
- greens - optional;
- sauce - any;
- salt, spices - to taste.
How to cook:
Cut the pork flesh into thin pieces. Fry in oil with your favorite spices and herbs. If desired, the meat can be pre-soaked in a marinade, which will greatly enrich the taste of the finished product.
Cut the champignons into plates, lightly fry, and then stew in sour cream until fully cooked and thick julienne consistency.
Cucumbers with tomatoes cut into thin rings. Chop the cabbage into strips, knead it with your hands.
Put the cabbage in the middle of the pita bread smeared with sauce. Place cucumber slices on top. Sprinkle vegetables with spicy pork. Arrange the tomatoes on top of the meat, pour the sauce over everything. Wrap the filling in pita bread, which is then fried in a pan.
Shawarma sauces: the best recipes
Any idea for cooking shawarma at home will be helped by a special sauce for this dish. Even a vegetarian option will be very appetizing, because a variety of sauces and dressings emphasize the taste of the product, giving it juiciness, sharpness and new flavors, depending on the option chosen. They can be either neutral in taste, or with a bright garlic or lemon tint.
The main thing is that the shawarma sauce matches the taste preferences and is combined with the filling.
Traditional simple white sauce for appetizers. It can be used in any shawarma recipes.
Required Ingredients:
- kefir - 2 tbsp. spoons;
- sour cream - 1 tbsp. spoon;
- lemon juice - 1 teaspoon;
- turmeric / saffron - on the tip of a knife;
- black pepper - to taste.
How to cook:
Dairy products for this sauce should be taken with high fat content. It is good to mix sour cream with kefir. To give them a pleasant yellowish tint, add saffron or turmeric. Pour in lemon juice, add black pepper. Thoroughly beat everything until smooth. Let the ingredients brew, and then add the sauce to the shawarma.
The special charm of this sauce is given by the freshness of the cucumber and juicy greens. An ideal option that will significantly reduce the calorie content of shawarma.
Required Ingredients:
- yogurt (fat-free) - 200 ml;
- cucumber (fresh) - 1 pc.;
- dill - 50 gr;
- garlic - 4 cloves;
- pepper, salt - to taste.
How to cook:
Peel off the skin of the cucumber and grate the pulp on the middle side of the grater. Press the garlic cloves through a press. Rinse the greens, chop finely.
Add cucumber, herbs, garlic to yogurt. Season with salt and pepper mixture. Whisk all ingredients thoroughly. Before using the sauce, let it brew a little.
Turkish spicy with tomatoes
Required Ingredients:
- tomato paste - 3 tbsp. spoons;
- onions - 2 pcs.;
- sweet pepper - 1 pc.;
- olive oil - 2 tbsp. spoons;
- ground black and red pepper - ½ teaspoon each;
- ground coriander - 1 teaspoon;
- dill and cilantro - ½ bunch each;
- salt - to taste.
How to cook:
Grind the peeled onion with a blender. Grind bell pepper without stalk, seeds and partitions together with onions.
Put green leaves without branches in a bowl with vegetables.
Pour in the olive oil with the tomato paste. Grind everything with a blender. Add salt, pepper and coriander to the sauce.
With chicken shawarma curry
Curry pairs well with poultry meat, which is why this bright sauce is often used for homemade chicken shawarma.
Required Ingredients:
- ryazhenka - 2 tbsp. spoons;
- sour cream - 2 tbsp. spoons;
- mayonnaise - 2 tbsp. spoons;
- garlic - 3 cloves;
- curry - ½ teaspoon;
- salt, pepper - to taste.
How to cook:
Turn the garlic into a homogeneous grated mass. Mix all dairy products with mayonnaise. Add garlic, add curry, season with salt and pepper. Mix everything thoroughly until smooth.
Lemon potato sauce recipe
Fanciful for Europeans, but usual for the countries of the East, a sauce based on lemon juice and potatoes.
Required Ingredients:
- Greek yogurt - 140 ml;
- vegetable oil - 120 ml;
- potatoes - 1 pc.;
- lemon - 1 pc.;
- garlic - 1 head;
- salt - to taste.
How to cook:
Grind the peeled garlic on a grater. Squeeze juice from lemon. Peel potatoes, wash, boil until tender.
Beat 60 ml of oil with a mixer thoroughly with garlic and lemon juice until white. Add remaining oil and continue beating. Pour in the yogurt, beat until the mixture thickens.
Mash boiled potatoes into puree. Add a few spoonfuls to the sauce and beat. Salt to taste. Ready dressing insist in the refrigerator for 30 minutes. It can not only spread pita bread or water the filling. If you dip the open end of the finished homemade shawarma into it, the sauce will help you understand the subtlety of the oriental taste.
