What products are needed for shawarma. Shawarma at home - step by step recipes with photos. The secrets of cooking the right shawarma on a spit

Shawarma is a popular oriental dish of Arabic origin. This delicious dish is prepared from pita bread, which is stuffed with minced meat cooked on the grill, with the addition of spices, sauces and salad with fresh vegetables.

Now this dish occupies a leading position among fast, satisfying "street" food and not everyone can pass by the aroma of fried meat. Shawarma can be bought not only in street stalls, it is served in cafes and even restaurants.

Meat can be lamb, chicken, veal, turkey, in non-Muslim countries, pork can also be found.

The advantages of shawarma are that it is quick and easy to prepare, it turns out to be very satisfying, and more and more housewives are trying to cook it at home.

An electric grill, which is offered by manufacturers of household appliances, will help us cook meat. We will also make thin cakes - pita bread with our own hands, although supermarkets now offer them in a wide range.

shawarma recipe

for the test we need:

flour - 360 gr
salt - 1/2 tsp
vegetable oil - 20 gr.
hot water - 200 ml.

step by step preparation:

Cooking pita bread - cakes for shawarma. Sift flour into a bowl, add salt, mix. Make a well in the flour and pour vegetable oil and hot water into it (temperature - 80 degrees), and knead the dough.

Then put the dough on the table and knead again, do not add any more flour. The dough is well kneaded, it became smooth and does not stick to the hands. Let the dough "rest" for 20 minutes, wrapped in cling film.

Roll out the dough into a sausage and cut into six equal parts. Grease the table and rolling pin with oil and roll out the dough very thinly.

Fry the rolled dough in a completely dry and hot pan on both sides.

Spread the finished hot pita bread on a cutting board, and so that it does not dry out and is soft, sprinkle with water and cover with a towel.

Lavash prepared according to this recipe is soft, thin and smells wonderful. Very tasty!

To keep the finished pita bread from winding, store it in cling film.

To prepare the filling, you will need the following ingredients:

for the sauce:

unsweetened yogurt
garlic
black pepper
dried herbs: coriander, dill, parsley, zira, suneli hops, curry
greens: green onions, dill, parsley, basil, cilantro

preparation:

Pre-marinated meat will be fried in a vertical grill. Pieces of meat are strung on vertically arranged skewers, they will rotate around their axis and relative to the heating elements.

Fry the meat for about 10-15 minutes. Turn off the grill when the meat is browned. Finely chop the pieces of meat. The advantage of grilling meat is that when frying, excess fat flows into special cups.

Other options for cooking meat - stew the meat in a pan, or boil in broth, cook in the oven, or in a slow cooker (for 1 hour, "Baking" mode.)

Chop the cabbage and carrots into very thin strips, chop the tomatoes and cucumber, chop the parsley. In a large bag, mix cabbage, carrots and add chopped parsley, add salt, sugar and quite a bit of vegetable oil. Tie up the bag and shake well several times, and leave for a while.

making white garlic sauce

In yogurt, add finely chopped garlic clove with cumin, salt and black pepper to taste. Let the sauce brew for 20 minutes.

The sauce according to the classic recipe goes well with any kind of shawarma.

Grease the baked cake with sauce, then spread the coleslaw with carrots, fried meat, cucumber ribbons, tomato circles, wrap everything up and ... Bon appetit!

Delicious shawarma with chicken and Korean carrots

Shawarma using chicken meat is the most common version of this dish. Chicken meat has a delicate taste, is well fried and goes well with various vegetables and sauces.

Ingredients:

chicken fillet - 0.5 kg
fresh cabbage - 300 gr.
tomatoes - 2 pcs.
fresh cucumbers - 2 pcs.
Korean carrots 100 gr.
salt and pepper, sauce - to taste
vegetable oil - for frying chicken
onion - 1 onion

Step by step preparation:

Cut the onion thinly into half rings and start frying in a pan in a small amount of oil. Then add the chicken fillet cut into small pieces to the onion, salt, you can add spices to taste. When the meat is fried on onions, and the juice does not flow out, and the meat turns out juicy.
White cabbage, try to chop as thin as possible, put in a deep bowl, add salt, sugar, a drop of vegetable oil and vinegar, mix gently with your hands, no need to knead much.
Chop cucumbers and tomatoes into strips. Korean-style carrots can be purchased in advance from salad vendors in the market.
Lay out the pita bread and lay out all the products in layers, starting with cabbage. Top with homemade ketchup, wrap. Shawarma is ready. Bon Appetit!

Appetizing shawarma cooked according to this recipe will turn out juicy, and carrots will add a touch of spicy flavor.

Appetizing shawarma with sausage and cheese

As a rule, shawarma is cooked with meat, but it can be replaced with boiled, smoked sausage or ham. Get no less tasty and very quickly.

Cut vegetables, sausage and cheese into thin slices. It is better to take sausage without fat, and hard cheese, it melts better and the taste will be completely different. Grease a sheet of pita bread with white sauce, lay out vegetables, sausage and cheese. Top with tomato sauce, wrap, and fry in a dry frying pan until lightly browned so that the filling warms up well.

We have already learned how to cook white garlic sauce, now we will prepare tomato sauce. It tastes much better than regular ketchup. You can add fresh vegetables to it.

Cooking red tomato sauce

We will need the following ingredients:

tomato paste - 2 tbsp.
vegetable oil - 2 tbsp.
tomato - 1 pc.
bell pepper - pc.
onion -1 pc.
salt, sugar
ground red pepper, cilantro

Cooking:

Cut the onion and tomato into cubes and sauté in a frying pan.

Take a blender and put in it - chopped bell pepper, sautéed tomato and onion, red pepper, salt, sugar, tomato paste, cilantro. Grind everything to the consistency of thick sour cream. Let it brew for 20 minutes. The result was a spicy tomato sauce with a sweet-spicy taste!

Shawarma in St. Petersburg at home

The homemade version of shawarma is very masculine, plentiful and delicious!!!

The main criterion by which shawarma differs from shawarma is the shell. For shawarma, thin pita bread is used, and for shawarma, half a pita is used.

Hearty vegetarian shawarma with mushrooms

Vegetarian shawarma is an unusual and very tasty dish. If you do not eat meat, then it is very easy to replace it with mushrooms.

Ingredients:

champignons or any forest mushrooms - 250 grams
cucumber - 1 pc.
tomato - 2 pcs.
bulb - 1 pc.
lettuce
tomato sauce - 2 tbsp. l.

Cooking:

Sort the mushrooms, rinse them thoroughly, cut into slices. Put them in a frying pan, salt to taste and fry in vegetable oil.
Wash, peel and cut the onion into rings. Add it to the pan after about 15 minutes from the start of cooking. Fry the dish for about 10 more minutes, until the onion acquires a golden appetizing color.
Tear the lettuce leaves with your hands, and cut the tomatoes and cucumbers into cubes.
Lubricate pita bread with white garlic sauce, put lettuce leaves, tomatoes, cucumbers, fried mushrooms. top everything with red tomato sauce. Roll the shawarma into a roll or an envelope.

Video. How to wrap shawarma in pita bread

Shawarma is not only a hearty meal for the whole family. This dish may become a favorite among your friends. The male part of the company will appreciate this shawarma served with beer. And although it is called a man's dish, I think that women will like it too!

If you liked the recipes, put likes and share them with your friends. Thanks!

How to cook shawarma at home? How to make it as tasty as stalls. In every city there is a place - a stall, where there is always a line for your favorite juicy shawarma.

To your attention a few homemade shawarma recipes:

What is shawarma? In some places it is called shawarma, kara shish kebab; doner; kebab, Turkish pizza, shawarma, gyros and God knows how!

Middle Eastern dish, which is a pita or pita, stuffed with grilled meat, cut into pieces or chopped, with the addition of fresh vegetable salads, sauces, spices.

They eat this dish with their hands, no forks, spoons and knives for you! To be completely honest, this is fast food of oriental origin.

Of course, Eastern people make shawarma from lamb, chicken, turkey, sometimes veal, but we Russians easily make and eat it with pork!

Of course, grilling meat at home is not always possible, so there are many recipes that allow you to do without this grill itself and cook this yummy as quickly and without any frills.

Homemade shawarma - general cooking rules

Meat for shawarma is not taken lean, fat in a small amount must be present, otherwise it will be dry. The whole cooking process takes no more than half an hour, which allows you to whip up quite a full meal or receive unexpected guests.

In addition to meat, you can put everything at hand in shawarma, guided by your own tastes and preferences - fresh cabbage and tomatoes, onions and cucumbers, any lettuce leaves or mushrooms, the main thing is that all this should be thoroughly flavored with spices and sauce.

Sour cream and mayonnaise, ketchup and mustard are often used in the sauce. Do not spoil the shawarma and ready-made, for example, sour cream or garlic. You can add cheese and finely chopped greens - parsley, dill, cilantro and basil.

They wrap the filling in pita bread, this is not at all difficult. The cake is laid out on the table, smeared with sauce, the edges do not need to be smeared.

The filling is laid out in a long slide closer to one edge and smeared with sauce on top. First, a short edge is wrapped around the filling, then the side edges, and then rolled into a roll.

Well, now let's leave the talk and get down to business together!

We will make this option from chicken fillet and low-fat mayonnaise - it will turn out to be quite dietary!

three lavash;
half a kilo of boiled chicken fillet - boil and cool in advance;
a small piece of a head of fresh cabbage;
three cloves of garlic;
fresh cucumber;
medium dense tomato;
half a tablespoon of vegetable oil;
a tablespoon of ketchup;
3 table l mayonnaise.

Cooking:

Step 1. Finely chop the garlic and mix it with ketchup and mayonnaise, set aside - let it brew.

Step 2. We cut the chicken fillet into not long strips, fry it in a heated frying pan with the addition of vegetable oil for just a couple of minutes, just to make it golden.

Step 3. We cut the tomato, cucumber and cabbage into thin strips, after slicing the cabbage, we squeeze it a little with our hands so that it loses its elasticity.

Step 4. Put pita bread on the table, grease with sauce, spread chicken and vegetables in a long slide, grease and wrap. You can eat!

Bon Appetit!

Shawarma with pork is a hearty and solid dish, but cooking is more difficult and takes more time. Beforehand, the meat must be boiled, or marinated overnight in a mixture of soy sauce with a small amount of vegetable oil and a teaspoon of seasoning, a mixture of peppers.

3 thin pita bread;
chopped greens to taste;
one hundred grams of fresh cabbage, chopped into thin strips;
two yellow tomatoes, they are sweeter, but if not, then red ones will do;
two hundred grams of pork tenderloin, ideally - entrecote;
one bulb;
two cloves of garlic;
2 table spoons of sour cream and mayonnaise.

Cooking:

Marinated meat cut into thin slices across the fibers.
Heat up a frying pan with a tablespoon of vegetable oil.
Squeeze a clove of garlic and let it fry for literally half a minute. Put the meat and fry until a beautiful golden color. Salt a little.
Mix sour cream, mayonnaise and a second crushed clove of garlic.
Mix the cabbage with onion, cut into thin half rings, add a little salt and mash.
Cut the tomatoes into large strips.
Spread lavash on the table. Lubricate with sauce, put meat, tomatoes, cabbage with onions in a long slide, anoint and wrap again on top.
Can be microwaved and served hot.

Bon Appetit!

Shawarma with sausage is a dish for a sudden snack when there is no time to cook something more solid and tasty.

three hundred grams of good quality boiled sausage;
three lavash;
one hundred grams of any cheese;
fresh cucumber;
two boiled eggs;
mayonnaise and sour cream for a tablespoon with a large top.

Cooking:

Cut the sausage into long large strips, if you wish, you can lightly fry.
Cheese - grate on a coarse grater, cut the cucumber into strips.
Mix the sauce - sour cream and mayonnaise, eggs, grated on a fine grater, lightly pepper and add finely chopped green onion.
Spread pita bread and brush with sauce. We spread the sausage, cucumber and cheese, the remaining sauce on top and wrap it.

If you heat it in the microwave or fry it in a dry frying pan, it will be absolutely wonderful!

Real homemade shawarma sauces - 6 best homemade shawarma sauces

Sauces give shawarma juiciness and that very oriental taste, if they are cooked correctly. You can get by with a combination of mayonnaise, ketchup and sour cream... or you can make a real sauce and turn a simple fast food dish into a wonderful gourmet meal!

Squeeze four cloves of garlic into a bowl. Add the juice of half a lime, a tablespoon of sugar, a teaspoon of prepared mustard, half a teaspoon of salt, the same amount of black pepper and paprika, a little saffron, dried ground basil.

Rub it properly. Add a glass of fermented baked milk and a glass of thick homemade sour cream.

Beat in a mixer until smooth and keep in the cold for a couple of hours.

Cooking is best done in a food processor with a blade attachment.

Chop into dust two pickled medium cucumbers and three cloves of garlic. Add half a teaspoon of curry and a few sprigs of dill, some coriander and cumin. Chop again.

Pour half a glass of ayran or fermented baked milk, put half a glass of thick sour cream and half a glass of mayonnaise. Beat until smooth, insist a couple of hours in the refrigerator.

Very finely chop a bunch of young green onions, a pickled cucumber and three cloves of garlic with a knife and mix thoroughly. Salt and pepper to taste.

This gravy is also called white.

Cut a fresh cucumber into dust in a food processor with three cloves of garlic.

Add a glass of thick homemade sour cream, salt and add allspice.

Whisk lightly and place in the refrigerator. Salt better with sea salt.

Turn through a meat grinder a small bunch of basil with parsley, two large ripe tomatoes, peeled bell peppers, two onions.

Add seasoning "mixture of peppers" half a tablespoon, half a glass of tomato paste, 3-4 tablespoons of olive oil and simmer over low heat for 10-15 minutes. Salt to taste.

Made with yogurt.

Mix and beat in a mixer half a glass of yogurt, five olives, a teaspoon of mustard and spices to taste.

Salt a little and add a couple of teaspoons of lemon juice.

And now the video recipes:

Everyone can cook shawarma at home, even a teenager can, after reading this article, please his parents with a delicious and satisfying dinner.

Do not be afraid to experiment and add something of your own to the dish, and perhaps this addition will become your family secret and pride, it will add unusualness to a well-known dish.

This Middle Eastern yummy made from thin dough stuffed with fried meat, vegetables and sauce has firmly entered our fast food life. This dish is very tasty, but many people are afraid to buy it in street shops, so videos on how to cook shawarma at home in pita bread today are of great relevance.

There is no strict recipe for shawarma, there are only generalized prescriptions, based on which we can create a dish to our own taste.

How to make shawarma in thin pita bread

Despite the absence of strict prescriptions in the recipe, 4 components remain necessary in shawarma: meat, vegetables, sauce and unleavened flatbread - pita, which today has been successfully replaced with Armenian thin lavash. But what exactly this food set will be depends only on your taste preferences and you can even cook shawarma at home according to your own author's recipe.

Meat. The most popular meat component of shawarma in the European territory is grilled chicken, which is fried on a huge vertical spit until a delicious crispy crust. In the East, more and more people prefer to fill shawarma with lamb or beef. And in recipes adapted in a new way, you can even find sausage stuffing instead of meat.
Vegetables. Cabbage or lettuce, onions or green onions, an abundance of herbs, tomatoes, cucumbers, both fresh and pickled, Korean carrots, olives, and even french fries often flash in some recipes.
Sauce. Among the sauces, mayonnaise and ketchup remain the most popular, but some shops offer more complex mixtures with herbs, spices and garlic, sour cream, kefir and mayonnaise.

In St. Petersburg, this dish has a slightly different name - shawarma, which, unlike the more common shawarma all over the world, has a strictly regulated recipe. In the northern capital, lavash shawarma includes chicken fillet, fresh cucumber, tomatoes, onions, and all this is poured with simply awesomely delicious sauce of mayonnaise, kefir, garlic and spices. Try to cook this treat at home and you won't regret it.

How to cook pita bread for shawarma

Usually in a cafe, shawarma is made in pita - unleavened small cakes, but they can also be offered in thin pita bread. Undoubtedly, it is easier to cook this dish at home in thin Armenian bread, which is sold in every store. But if you suddenly couldn’t get pita bread, then you can fry them at home without any problems.

Ingredients

High-grade wheat flour - 3 tbsp.;
Boiling water - 250 ml;
Salt - ½ tsp;

The dough mixed with boiling water is characterized by increased elasticity, which allows it to be rolled out to a record thin state. This is exactly what we need.
Sift the flour into a wide deepened container, mix with salt and pour in boiling water.
Mix the dough with a spoon so as not to burn your hands, and when the mass becomes thick and cools down a bit, then we will knead until a homogeneous plastic mass with our hands.
Now the dough should be wrapped in a vacuum film and let it stand for 20 minutes.
After a third of an hour, we tear off pieces of the dough the size of a large apricot from the dough and roll it out, sprinkling abundantly with flour to a very thin layer.

It is best to bake pita bread on a special oven, but in the absence of one at home, we will fry in the largest dry frying pan over medium heat on both sides.

Shawarma in lavash

Among the variety of different options for cooking shawarma, there is one rather interesting recipe in which fresh and spicy vegetables, fragrant chicken and fabulously delicious sauce create such an awesome tandem that all other types of this dish cannot be compared with it.

Ingredients

Lavash Armenian - 2 pcs.;
Chicken fillet - 0.4 kg;
Seasoning for grilled chicken - 2 tablespoons;
White cabbage - 150 g;
Fresh tomato - 1 fruit;
Fresh large carrots - 1 pc.;
Onion turnip - ½ heads;
Seasoning for Korean carrots - 1 tbsp;
Sunflower oil - 2-3 tablespoons;
Vinegar essence - ½ tsp;
Fresh cucumber - 2 pcs.;
Mayonnaise - 3 tablespoons;
Kefir - 4 tablespoons;
Garlic - 1-2 cloves;
Black pepper powder - ½ - ¼ tsp;
Sugar - a pinch;
Salt - a pinch;
Vinegar 6% - ¼ tsp;

Cooking homemade shawarma

Shawarma chicken should be prepared in a certain way:

Cut the breast fillet into small pieces, season with “For Grilled Chicken” spices and fry with a little oil in a pan until tender and appetizing crust, about 15 minutes.

Now let's prepare the carrots:

We clean the root crop from the skin, chop it on a grater for Korean carrots, add a little salt, add Korean seasoning to it and leave it for 15 minutes.
After the allotted time, mix sunflower oil with vinegar essence and bring to a boil over medium heat, then pour the oil into the carrot salad and mix well.
Now the carrots can be put in the refrigerator for 20 minutes.

In the meantime, we will prepare the rest of the vegetables:

All my fruits, clean as necessary and chop: onions - a quarter rings, cucumbers and cabbage - thin straws, tomatoes - a small cube, after which we mix all the vegetables in a common bowl, slightly salting.

Preparing the sauce:

Mix mayonnaise with a whisk or fork with kefir, squeeze garlic into the composition through a press, add a pinch of granulated sugar and salt, and also add pepper and pour in 6% vinegar.
After mixing all the ingredients, the sauce should be allowed to stand for 10 minutes and soaked in garlic.

Laying out the filling:

We spread 2 tbsp on the spread pita bread. sauce and coat it in half on the narrow side.
Then, on the same side, stepping back from the edge by about 5-6 cm, lay out a strip of chicken, Korean carrots and fresh vegetable salad, after which we pour over all the components with two tablespoons of sauce. Do not put too much stuffing so that we can then wrap the shawarma without problems. But there is no need to be greedy with the filling. Also try to lay out the components evenly so that you can feel the chicken, and the cucumber, and the carrot and tomato.

Now it remains only to roll the pita bread, and the delicious treat is ready. And how to wrap pita bread for shawarma should be discussed in more detail, since the first time a beginner can hardly do this procedure properly.

How to wrap shawarma in pita bread

Definitely, the whole impression of the dish is made up not only of the taste of this treat, but also on how skillfully you can spin shawarma into pita bread. Often, when cooking doner kebab at home, newly-minted chefs have an unsolvable problem - the pita roll falls apart and the filling falls out.

It turns out that there is a special packaging technique. So that force majeure does not happen already in the process of eating yummy, before cooking it, you need to learn how to properly wrap shawarma.

If you plan to take shawarma with you on a picnic and not eat it right away, then you will need an absolutely closed twisting technique so that the filling does not come out.

We cover the filling with a free edge (where we retreated 5-6 cm), after which we carefully make 1 turn along with the filling.
Then we bend the two side edges inward and twist the shawarma to the end with a tube.
After all the filling is packed as needed, we send the shawarma either to the roaster, or to the waffle iron, or simply fry in a pan until golden brown.
Now the filling will definitely not go beyond the lavash and you can transport the yummy anywhere.

If you intend to enjoy shawarma immediately after cooking, then you can twist it so that the upper part remains open, that is, we bend inward only one side edge of the pita bread, and twist the shawarma tube to the end

In principle, a simple instruction with a photo is enough here, but for clarity, it offers to watch a video on this topic.

Now you know how to cook shawarma at home, how to make pita bread for her and how to spin this treat correctly. You can invite guests and conquer them with your culinary talents.

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

In our country, shawarma has become synonymous with cheap and even dangerous fast food from the point of view of hygiene. But in Turkey, 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 by inheritance.

But no matter how much shawarma is scolded, it does not cease to be tastier because of this. And homemade shawarma is also completely safe: all the ingredients and the 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, pepper to taste.

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

First, fry the chicken leg, adding salt and pepper to taste. If desired, you can season it with any other spices: oregano, marjoram, ready-made chicken seasoning.
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 steamy), 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, we will put the vegetables on separate plates, and the taste of the individual components will be felt much brighter. We advise you to cut the core from the tomatoes, leaving the fleshy pulp. If we put a tomato with all the juices, our dish will quickly deteriorate: the pita bread will get wet, tear and the filling will begin to crumble.
In a bowl, prepare the sauce - mix mayonnaise, sour cream, salt, herbs, ketchup. You will get a thick, aromatic dressing. Now we need to assemble our shawarma (on how to wrap it correctly, read the special section below in our article).
Lavash cut into two parts, grease with sauce. On the sauce, put a slide of vegetables and meat in the following sequence: chicken, onion, tomatoes, cucumber. Do not put too much stuffing: so the shawarma will fall apart.
We wrap the shawarma with a tube, bending all the edges inward. We heat the pan, put the appetizer on a dry hot surface with the fold down so that it is fried and the shawarma “sticks together”. As soon as one side is browned, turn over and bake on the other side. The fire must be medium so that the dish does not burn.

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

Cooking at home with garlic dressing

Garlic pairs wonderfully with chicken. The main thing is to add it quite a bit so that the seasoning slightly sets off the chicken meat. To do this, add the garlic to the white sauce.

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

Cooking step by step:

We cut vegetables into thin strips.
Mix yogurt, fermented baked milk, herbs in a separate bowl, squeeze garlic into it.
Cut the chicken into strips, fry in a pan.
We cut the pita bread into two parts, put the chicken on them, flavor it with sauce.
Put the vegetables on the sauce in any order.
We wrap a neat "column".

Fry shawarma in a hot skillet until crispy. We eat enjoying, bite quickly - the sauce will literally flow into your mouth along with pieces of vegetables and meat. It's tasty, satisfying 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, often including the special spice sumac, a sour, slightly astringent, red-colored condiment. It gives the sauce a pinkish hue and a subtle oriental flavor. In our country, red sauce with cilantro is very popular. We will prepare such a shawarma.

For cooking you will need:

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

Let's start assembling the appetizer:

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

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

Diet shawarma with chicken

Dietary shawarma "weighs" only 160 kcal per 100 g (we measured it and we know for sure!), in a portion of a large and tasty homemade shawarma, no more than 400 kcal - a full meal that meets all the standards of the KBJU. Do you want to lose weight tasty and satisfying? Learn how to cook a diet version of doner kebab - your waistline will thank you.

Required ingredients (for 2 pieces):

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

Add natural yogurt, cut greens there. Fry the chicken in a dry frying pan. We cut vegetables into slices. Lubricate pita bread generously with sauce, lay out meat and vegetables. Wrap, fry in a pan. We eat with green tea or grain coffee with a piece of cane sugar.

Original version with Korean carrot

There are people who simply cannot imagine shawarma without a spicy, spicy note that Korean carrots always give. For this option, we advise you to buy 300 g of your favorite snack in advance, or cook it yourself.

Let's prepare pita bread, chicken leg, some Beijing cabbage (¼ fork), tomato and sweet Yalta onion. We will prepare any sauce to your taste - red, white or yogurt, dietary.

We collect shawarma like this:

Put shredded Beijing cabbage on pita bread.
Top - carrots in Korean.
Then tomato slices, onion rings and, finally, poultry meat.
The final touch is the sauce.

Why did we post it in that order? Everything is simple.

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

Therefore, we put the sauce only on top.

We wrap the shawarma, fry in a dry frying pan. Do not forget that the place of the fold is always fried first so that the appetizer does not fall apart. We eat it warm and enjoy life!

With chicken fillet and cheese

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

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

How to cook:

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

We wrap the shawarma and be sure to warm it up in a pan - the cheese should melt. We eat shawarma, trying to be neat - the appetizer is juicy, tender and it is important not to miss a single piece!

With the addition of mushrooms

By the way, you can also make shawarma during Lent. Instead of meat, it is easy to add mushrooms by frying them with onions in a pan. Use any mushrooms: frozen mushrooms, dry porcini (pre-soaked in water), you can even take pickled butter mushrooms, 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 cook a vegetarian option?

Mushrooms are fried with onions in a pan.
Add grated carrots, stew everything together.
At the end, cut the greens, mix everything.
Put the mushroom filling on half of the pita bread and wrap everything with a tube.
Fry the appetizer in a pan until crusty.

We eat it warm, washed down with warm herbal tea. It turns out an interesting and satisfying variation. Those who do not observe fasts can supplement the recipe with any sauce and cheese.

Homemade shawarma with chicken and vegetables

Homemade shawarma with chicken in pita bread, according to connoisseurs, turns out to be the most delicious of the thighs. The ideal option is to use chicken thigh fillets so as not to suffer with cutting meat from the bones.

Prepare:

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

Choose any sauce recipe. We recommend cooking authentic oriental. The recipe looks like this: yogurt is mixed with crushed garlic, coriander, black pepper are added there, seasoned with wine bite and lemon juice, added to taste. No ketchup is used in the Middle East!

There is one more secret: the most delicious shawarma is obtained, heated on a grill apparatus. At home, popular devices from the “multi-baker” category and ordinary 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).
We spread the meat on the pita bread, distribute the vegetables on top, pour everything with the sauce (do not be too zealous so that the shawarma does not “float”).
We roll up a neat roll and fry it in a pan.

Let's eat and enjoy life!

With white cabbage

Of course, Beijing 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. This option does not require a lot of vegetables. It is enough to add greenhouse cucumber and sweet tomato to meat and cabbage.

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 some mayonnaise and sour cream with a tablespoon of herbs. Salt and pepper to taste.
Cut the vegetables into thin slices, and chop the meat into arbitrary cubes.
Put the cabbage, mashed with salt, seasoned with vinegar and oil, on the pita bread. Put the tomato, meat and cucumber on top. Sprinkle our entire “construction” with sauce and carefully wrap.
The last step is frying in a dry frying pan.

The implementation of such a recipe is inexpensive during the season of vegetables, but what a juicy appetizer! Eat with pleasure, do not forget about the napkin.

Step-by-step instructions for wrapping shawarma

It remains to master the correct technology for twisting shawarma and you can start cooking. We offer a description of the classical scheme, and you, if you wish, modify it to your taste.

The step by step guide looks like this:

We process half of the pita bread with sauce, leaving the edges of 4 cm intact.
Put the filling on the sauce strictly in the center.
We bend the edges of the pita bread towards the center.
We wrap the bottom edges up and make a turn, covering the filling.
We twist to the end, giving the appetizer the shape of a roll.

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

In general, there is nothing complicated in preparing such a snack. In practice, the “origami” technique from pita bread is mastered instantly - the eyes are afraid, but the hands are doing it. The main thing is not to put too much filling so that it does not fall out. Try shawarma with different types of meat, experiment with toppings. It is tasty, satisfying and unusual. 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!

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.

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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 slightly 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!