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 bread or meat with vegetables in thin pita bread. The first option seems more familiar to some, while others love exclusively the second.

It is believed that real shawarma, a traditional Turkish dish, is deep-fried lamb mixed with salads and wrapped in pita bread.But outside eastern countries, lamb is not so often used as food, so for shawarma you can also use other types of meat - 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 prepare this dish somewhat differently than we are used to, but in general the technologies are approximately the same.

Making shawarma at home is not at all difficult, we hope our tips and recipe will help you.

Shawarma filling

In addition to the main ingredient - meat - tomatoes, onions, pickles, cabbage, lettuce, and mushrooms are added to shawarma. Again, it all depends on personal preference. Some shawarma connoisseurs do not recognize any fillers other than meat and sauce. It is important that various 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 cream), mayonnaise, garlic or sour cream sauce, ketchup, mustard. It’s good to add a lot of herbs to the filling to taste - dill, cilantro, basil, parsley, green onions. If you want to cook shawarma at home, then it depends only on you how complex or simple the filling will be, how many components it will contain and what its taste will be.

A few cooking secrets

Pay attention to the pita bread or pita bread 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 without cracks. It is also difficult to put filling into stale pita, as it will crumble and look unpresentable.

In order for your shawarma to be juicy and soft, we recommend marinating the meat first. Lemon juice, kefir, olive oil - any simple marinade will make even the toughest meat tender. It is very important, if you want to get that same shawarma taste, to fry the meat correctly. It is best to use a cast iron frying pan, or a cast iron grill pan.

Before frying, the meat is blotted with a dry towel to remove excess marinade and moisture. Fry it practically without oil in a heated frying pan, stirring constantly until golden brown. It is recommended to lightly fry the finished dish, placed in pita bread or rolled into a lavash roll, in a dry frying pan on both sides.

Preparing sauces for filling

Shawarma with garlic and spicy sauce tastes best. They are very easy to prepare. For garlic sauce, mix sour cream with garlic, green onions and pickled cucumber. And for the spicy sauce, mix natural tomato paste with cilantro, olive oil, lemon juice and adjika.

Grind all the ingredients for the sauces in a blender until smooth and add them to the finished filling in the quantity you like. If you want to make a more traditional dish, then use two of these sauces for the filling. Or add the sauce that you personally like best.

Rolling shawarma from pita bread

In order for the shawarma to be similar in appearance to store-bought and so that meat and vegetable juices do not leak out of it, it is important to learn how to roll it correctly. It is best to unfold the lavash sheet on the table and lightly sprinkle it with water.

We step back 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, and pour the sauce over it. Then we cover everything with the short part of the pita bread, then with the side parts, and at the very end we roll up the roll using the long part of the pita bread.

Recipe for homemade shawarma in lavash

You can add sweet bell peppers, tomatoes, lettuce leaves, and grated cheese to the filling of this shawarma to taste.

Ingredients:

By 10/20/2015

If, for some reason, you are afraid to buy shawarma at the market, you should not deny yourself the pleasure of trying this interesting Middle Eastern dish. I bring to your attention a recipe for shawarma at home. There are many cooking options. Typically, shawarma is chopped fried meat, fresh vegetables and sauce, wrapped in pita bread. The recipe is easy to follow and does not require much time. The dish is suitable both for a quick snack during the day and for friendly gatherings with company.

The key to successful preparation of shawarma is sauce and spices; pay special attention to this. Use a variety of seasonings (black pepper, coriander, cumin, dill, basil, cilantro and others to taste) - this will give the dish an oriental taste and aroma.

Ingredients

• Lavash - 4 pcs.
• Chicken fillet - 400 g
• Peking cabbage - 1/2 pcs.
• Cucumbers - 3 pcs.
• Tomatoes - 3 pcs.
• Mayonnaise - 200 g
• Sour cream - 200 g
• Garlic - 2-3 cloves
• Lemon juice - 2 tbsp.
• Spices, dried herbs - to taste
• Sunflower oil for frying

Step-by-step cooking process at home

1. Prepare the necessary products, wash the vegetables, remove the top leaves of cabbage.



2. Cut the meat into oblong pieces. Salt, pepper, sprinkle with lemon juice. Marinate it for 15 minutes. (if you have time, leave the meat with spices for an hour).



3. Fry the fillet in a greased frying pan until done. It is important not to overcook the brisket over the heat, as it will lose its juiciness.



4. Cut the cucumbers into strips.



5. Chop the tomatoes in the same way.



6. Chop Chinese cabbage (you can replace it with white cabbage).



7. The next step is preparing the sauce. To do this, mix sour cream with mayonnaise in a 1:1 ratio, add ground black pepper, a tablespoon of lemon juice, dried herbs (dill, basil), squeeze two or three cloves of garlic.



8. Spread about 2 tablespoons of sauce on the pita bread (closer to the edge from which you will start wrapping).



9. Spread a quarter of the cooked meat over the sauce.



10. Add vegetables on top of the fillet - cucumbers, tomatoes, cabbage.



11. Pour the sauce over it and wrap it in a tube, carefully folding the edges at the top and bottom. Make sure that the lavash is fresh, because dried lavash is difficult to roll without tearing.



12. Before serving, heat the shawarma on both sides in a dry frying pan with a lid. You should not do this in the microwave, as the pita bread may not dry out, but rather become soggy.



13. Shawarma at home is ready. Bon appetit!

3 stars - based on 1 review(s)

Hi all!

Probably everyone has tried store-bought shawarma at kiosks at least once. Yes, delicious. But it’s better to cook it yourself at home than to buy it from unknown people every time and be afraid of getting spoiled. This is the first time I’ve made my own homemade shawarma from flatbreads, not lavash. Why? Because pita thin, breaks and quickly gets soaked in sauce and swells.

Quite by accident I found out that in the store FIX PRICE you can buy Mexican wheat tortillas "Tortillas". And from that moment on I use only them! Below is required I will share a RECIPE for homemade SHAURMA.

Mexican flatbreads packed in a translucent bag, in some parts you can see the cakes themselves.

Immediately on the front side the manufacturer applied clear expiration date labeling. No need to look for somewhere in small print:

On the back there is all the following information about the manufacturer (Russia) and much more:

They crammed everything possible and impossible into the composition! A bunch of E-shek, palm oil, flavorings. If you use them not so often, then I think there will be no great harm to the body. This is perhaps the only disadvantage of this bakery product:

There are even options for preparing dishes from these flatbreads:

The package contains 4 leshyoshki. They differ slightly in diameter from each other. On average 23-24 cm.

Form round.

Color cream.

Thickness The flatbreads are exactly what you need. Somewhere 1.5-2 mm. When preparing shawarma, the filling is securely hidden, the sauce does not leak. Everything stays inside and does not become soggy like Armenian lavash.

Smell vigorous. Smells like something acetic or citric acid. Apparently here we need to say “thank you” for the composition.

Taste There are practically no flatbreads. After all, they are needed for preparing any dishes to which they add their own “zest”.

Ingredients:

• 12 flatbreads(3 packs of original Mexican tortillas);
• 900 gr. chicken meat (I used chicken fillet);
• 300 gr. fresh white cabbage;
• 1 large tomato;
• 1 large cucumber;
• 1 medium onion (I only had 3 small ones);
• 2 garlic clove;
• 8 tbsp. spoons of ketchup;
• 8 tbsp. spoons of mayonnaise;
• vegetable oil for frying；
• salt.

Preparation:

1. Let's prepare chicken fillet. Wash, peel and cut into small cubes:

2. Then you need to fry in a frying pan in a small amount of vegetable oil. The chicken meat must be salted first:

3. Preparing the sauce. Mix mayonnaise with ketchup. We get “ketchanez”, as Kuzya from the TV series “Univer” said. Add crushed garlic, mix:

4. Cleaning onion. Cut it into four parts and then cut into thin slices:

5. Shred into thin strips fresh white cabbage. “Mash” a little and lightly salt:

6. wash. Cut the tomato into thin slices. You can also cut it in half. Cut the cucumber into strips. I got a cucumber with a thick peel, so I had to peel it additionally:

All ingredients for our shawarma are prepared:

You can start collecting.

1. We lay out the Mexican tortilla on the kitchen table. And the first layer on it add a little fried chicken fillet and brush with a small amount of sauce. You need to spread it from the edge of the flatbread:

2. Then we post cabbage and cucumber:

There is no particular importance in the order in which the chopped vegetables are laid out. So feel free to improvise.

That's all!

In total there were 12 pieces of ready-made and oh-so-delicious homemade shawarma!

Perfect for snacking (at home, at work) or if you go on a long trip. Why? Yes, because the sauce does not leak and the flatbread retains its original appearance for a long time (again, in comparison with Armenian lavash). I simply wrap each “shavukha” separately in food paper and it’s ready for transportation.

I cooked it in the evening. Shawarma was stored in the refrigerator. The next morning, my husband took the treats with him to work for a snack. Everything was perfectly preserved and did not lose its taste.

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

What to do if you want something tasty, but common sense keeps you from buying shawarma in catering places? Walk around all your life, choking on saliva from these spicy aromas? Well, I do not! Making shawarma in pita bread at home is as easy as shelling pears, so grab the pita bread in your hands and go!

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

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

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

pickled cucumbers - the same

tomato - in thin half rings.

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

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

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

Wrap up the shawarma

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

That's all, your wonderful shawarma is ready!

Recipe 2: homemade shawarma with chicken in pita bread

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Next, distribute the cabbage slices evenly.

Cover with soft carrot slices.

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

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

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

Recipe 4: Shawarma in pita bread with chicken and herbs

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

Drizzle the chicken with olive oil.

Salt and pepper chicken thighs and breasts.

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

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

I cut the onion into thin rings.

I cut the cucumbers into medium-sized strips. Tomatoes in round slices 3-4 milliliters thick.

I cut the baked chicken fillet crosswise into slices.

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

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

I cover it with barbecue sauce.

I put onion rings.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Recipe 6, step by step: homemade chicken shawarma

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Recipe 7: Shawarma with chicken legs in pita bread

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

To prepare the base you will need:

• 2 Armenian lavash.

To prepare the filling:

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

For the sauce:

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

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

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

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

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

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

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

Then add chicken to the filling and add sauce.

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

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

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

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

Shawarma (shawarma) is a dish based on fatty meat. It is fried with vegetables and sauce. After this, spices are added. The mixture of meat and salad is traditionally wrapped in pita bread. In some regions, pita is used as a wrapper.

A traditional shawarma recipe should be made from lamb or chicken. Other types of meat are used much less frequently for these purposes.

The process of frying meat takes place on a vertical spit; the finished meat is cut off at the edges in small portions and placed in shawarma.

A little history

People have many options for preparing this dish. The most similar recipe to the original is considered to be the method of preparation from the Turkish military campaigns.

There is a legend that says that for the Turks, meat was an integral product that they loved to eat daily. During the war, it was extremely dangerous to stop, so they decided to wrap the cooked meat so that it could be eaten on the go.

This is one of the most truthful versions of the origin of shawarma. There is a very similar version in which Arab nomads take part.

For Russian people, we call this dish by the same name. In other countries, shawarma was given a different name. For example, the Lebanese call this product “kubba”, in France the meat wrapped in dough is called “kebab”, for Azerbaijanis it is “deneur”.

Features of sauces and vegetables

The classic shawarma recipe includes a sauce made from dairy products. To prepare it you need to stock up on the following elements: kefir, tahini and various spices. For those who don’t know, tahini is a paste made from sesame seeds.

Seasonings play a key role in shawarma; they add a special flavor to the meat dish.

Israel is a country where they do not like to combine meat and dairy products in one dish. There they make a special sauce for shawarma, which is made from chickpea puree.

Pepper is the most popular seasoning for the dish. Garlic, sesame or nutmeg are also often used as spices. You don't often see shawarma with cinnamon or marjoram.

In some countries they use olive oil, rub it on the meat before frying and add a little to the sauce. The aroma of this dish is more intense.

Vegetables provide many nutritional benefits to the body, which is why they are always accompanied by meat. Tomatoes and cucumbers are most often used with meat; cabbage is added to pita bread a little less often. Alternatively, you can make shawarma with mushrooms. Everything here is according to your own tastes.

If there are no fresh vegetables nearby, then use canned vegetables.

You can add French fries to the meat, but then the shawarma will be too fatty, which not everyone can eat, and besides, such shawarma will be harmful to the body.

Homemade lavash recipe

It is impossible to make shawarma without lavash at home. Lavash is a fairly simple dough that does not have a strong taste.

In some countries, pita bread is used together with bread every day. It goes well with meat dishes, vegetables and several sweets. The basis for lavash is wheat flour.

Often, lavash is made according to two main recipes: from Georgia and Armenia. Georgian lavash has a thick appearance, soft consistency, and is a good substitute for bread. This dough is universal and is used for making pizzas and pies. These are not all dishes with lavash, because it is very popular in Georgia.

The Armenian lavash version will be more successful for shawarma, as it has a thin layer of dough.

Our shawarma wrap is made in the oven; there are also special ovens for this. Sometimes a non-stick frying pan is used for these purposes. This condition is simply necessary, because oil is not used when preparing pita bread.

To make lavash according to the Armenian recipe, we will need:

• flour 300-350 g.
• water 90-100 degrees 75 ml.
• salt 0.5 tsp

Amount of ingredients for 6 servings.

Take a bowl, preferably a deeper one, and pour all the flour into it. We make a small depression into which boiling water will be poured later. The water must be salted in advance. Next, you need to use a mixer to mix the finished mass.

After these procedures, you need to leave the dough in a warm place. It should brew completely within an hour.

The dough is rolled out into a thin layer and fried over medium heat. 15 seconds will be enough for each portion. If the pan is not as hot as possible, fry for about 20 seconds.

How to cook classic shawarma at home?

The classic shawarma recipe includes only the most necessary ingredients, which make this dish very tasty. When preparing this dish, you need to focus on its quality and taste, and the quantity of shawarma is a secondary matter. As you can see, there are no additions to the traditional recipe that will add volume to the dish. These are carrots, cheese and others.

Classic shawarma has been quite popular for many years. Now let's look in detail at what ingredients are needed to prepare it. The recipe is for 3 servings.

• thin lavash 3 pcs.
• white cabbage about 200 g.
• sour cream, mayonnaise 4 tbsp. everyone.
• lamb 600 g.
• tomato and cucumber 2 pcs.
• garlic 4 cloves.
• seasonings to your taste. You should not put a lot of spices so as not to spoil the taste.

Everything you need is already on the table, now you can start preparing a very tasty dish. We have prepared a recipe with photographs for you.

1. First we fry our lamb in a frying pan or grill.
   
2. It is recommended to cut the finished meat into small pieces; the shawarma will turn out tastier this way.
   
3. Vegetables need to be chopped into small pieces or strips, then lightly mashed with your hands.
   
4. Take sour cream and mix it with kefir and mayonnaise. Chop the greens into small pieces and add to the mixture. Our sauce is ready.
   
5. Spread the sauce in a middle layer on the pita bread, then lay out the vegetable layer. Place pieces of lamb on top.
   
6. Wrap the dough and place it in the pan.
   
7. Fry for about 2 minutes only.
   

You can also watch the video recipe:

Bon appetit!!!

I think you liked the recipe!

Shawarma with chicken

If you love shawarma very much, but you have no desire to buy it at the market, then this is not a problem, because we have a wonderful solution to this problem. We have prepared a special recipe for making shawarma at home; you are sure to get great pleasure from this oriental dish. The traditional recipe includes fried meat, vegetables and sauce, all components are wrapped in pita bread. The preparation is not complicated, it will take no more than 30-40 minutes. This dish is perfect for a lunchtime snack.

To make shawarma very tasty, you need to pay a lot of attention to the choice of spices. Various seasonings: coriander, cilantro, basil, black pepper and others will give the dish a special aroma.

Ingredients:

Preparation:

1. The first step is to wash all the vegetables and peel the top leaves from the cabbage.
2. Chicken fillet should be cut into long pieces, then add seasonings with lemon juice. Let the meat marinate for about an hour (if time allows).
   
3. Fry the meat after greasing the pan. Monitor readiness and turn off the heat immediately after cooking. The brisket should remain juicy.
   
4. Cut the cucumbers into long pieces.
   
5. We do the same with tomatoes.
   
6. Now you need to chop the cabbage.
   
7. It's time to make the sauce. The first step is to combine mayonnaise and sour cream; there should be equal amounts of these products. Next, add pepper and lemon juice to the mixture. Choose the herbs you need and add them to the sauce too.
   
8. Grate the garlic and also add to the sauce, mix the mixture thoroughly.
   
9. Apply about 2 tablespoons of sauce to the edge of the pita bread. Smear the place where you will begin to wrap the pita bread.
   
10. Divide the meat into 4 equal parts and place one of them on the sauce.
    
11. Next next on top of the meat will be vegetables. Lay out all the cuttings.
    
12. Spread the sauce over the vegetables again, then wrap everything inside the dough. The pita bread must be fresh, otherwise it may crack when wrapped.
    
13. It is recommended to serve the dish hot, so heat the shawarma in a frying pan before serving. It is better not to use a microwave - the pita bread will become soggy there.
14. Our dish is ready! Bon Appetit everyone!

Shawarma with pork

I admit, honestly, that I have loved shawarma for a very long time, I eat all the components that are part of this dish with great pleasure. The taste that the mixture of vegetables and meat gives is quite pleasant. Previously, I always ate only store-bought shawarma, which was made in ordinary kiosks. A friend of mine became the owner of such a kiosk. His shawarma turned out to be incredibly tasty, although in addition to it, he had several other delicacies, but the most delicious, of course, was shawarma.

Having delved a little into my friend’s work, I was very surprised. I was confused by what products were selected for cooking, their quality and the cooking process itself. Honestly, I regretted how much of this stuff I had eaten before.

I completely lost the desire to buy this dish, since the quality control is simply terrible in such kiosks. I found a way out of the situation - to cook shawarma at home.

So here is the list of ingredients:

Preparation:

1. Cut the pork fillet into small pieces and quickly fry in a frying pan, no need to grease it. Fry the meat for 7 minutes, stir it. Of course, this is not vertical frying, but something similar.
   
2. Our sauce will be made from mayonnaise, herbs and grated garlic. Mayonnaise can be replaced with other products, for example, kefir or matsoni. The latter takes a lot of time to prepare, but then decide for yourself.
   
3. Place the meat and sauce on the table
   
4. Roll the meat in our sauce.
   
5. Let our pork absorb all the flavors of the seasonings and garlic. In the meantime, you can finely chop the cabbage.
   
6. Cucumbers and cheese can be grated; tomatoes should be finely chopped with a knife. I used cherry tomatoes, but absolutely any variety will do.
   
7. Now we begin to “pack” our dish. Personally, I take a couple of layers of pita bread so that all the contents don’t spill out. From my experience, I will say that the pita bread cracked quite often and all the vegetables were scattered on the table. First, I put cabbage on the pita bread, and a layer of meat on top.
   
8. Place cucumber on top of the meat to make the shawarma more juicy. Next is cheese and tomatoes.
   
9. Wrap the dough. Our shawarma is completely ready, all that remains is to warm it up. You can do this in a frying pan, one minute each side. Now the dish will be much tastier.
   

This is the kind of wonderful piece you should get. So there is nothing complicated about making shawarma at home. Now it won’t be difficult for you to prepare a delicious and satisfying lunch!

Bon Appetit everyone!