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All recipes for shawarma. How to cook shawarma at home. The main components of shavuhi

How sometimes you want to eat an incredibly juicy, tender, delicious shawarma! But if you doubt the quality of the products purchased food, then you can make it at home. Shawarma at home is cooked quite easily and quickly, and you can make it in any form with the addition of your favorite ingredients.

In order for the dish to be juicy and have a real oriental taste, it is necessary to prepare the meat for shawarma. Usually it is pickled. For brine, vinegar or lemon juice is used. So, thaw meat in advance, make marinade and leave the product in it for two hours.

How to wrap shawarma?

Preparing the filling is a big deal, but properly wrapping the shawarma is a whole art, and it needs to be learned. If something goes wrong, the food will simply fall apart in your hands or sauce will flow out of it.

Well, not sparing, we coat the entire surface of the pita, with the exception of a couple of centimeters around the perimeter selected by the sauce.
We always place the filling along one of the edges of the dough.
We turn to the filling the bottom edge of the pita, then the top.
On the side where the filling layer lies, we begin to wrap the dough in a tube. Be sure to ensure that the bend of the dough from above and below and turns out.
We put the finished roll on a heated frying pan without oil with the seam down to “seal” it. We fry literally a minute and turn the shawarma on the other side - let it brown too.

The resulting roll must be tight so that the filling, when you take the shawarma vertically, keeps its shape.

Shawarma sauce: recipes

That very tenderness and juiciness of shawarma, which we love so much, is given precisely by the sauce. There are many recipes for refueling, but we will show you the most interesting and delicious.

Spicy garlic sauce on kefir

We will need:

coriander - 3 g;
sour cream - 100 g;
two pinches of red pepper;
kefir - 90 ml;
three pinches of dried dill and parsley;
garlic cloves - 8 pcs.;
curry - 2 g.

Algorithm of actions:

Pass garlic cloves through the press.
Combine them with salt, dried herbs, pepper. Grind the mixture until smooth.
Pour the products with kefir and sour cream, whisk with a whisk.
Infuse the sauce at room temperature for 30 minutes.

Cooking based on mayonnaise

The main ingredients:

salt and dried herbs to taste;
sour cream - 0.1 l;
5 cloves of garlic;
mayonnaise - 0.1 l;
black pepper to taste.

Step-by-step instruction:

Grind the peeled garlic cloves.
Mix sour cream, spices, mayonnaise, herbs and garlic.
Close the mixture for half an hour in the refrigerator. After that, you can start making dishes.

Sour cream with basil

The composition of the recipe:

vinegar 6% - 15 g;
dried basil - 5 g;
sour cream - 30 g;
three garlic cloves;
fermented baked milk - 30 ml;
mayonnaise - 30 g.

Step-by-step preparation:

In a blender we turn garlic cloves into gruel.
We combine fermented baked milk, mayonnaise and sour cream. Add basil, garlic and salt to the mixture.
It remains to use the sauce in the recipe.

Garlic and yogurt shawarma sauce

What you need to take:

a bunch of green onions;
sour cream - 0.25 l;
a bunch of dill;
fat-free yogurt - 0.25 l;
cloves of garlic - 4 pcs.

Cooking process:

We combine in a deep container yogurt and sour cream, mix.
Add garlic, finely chopped onion and dill, passed through the press.
Stir the resulting dressing and pour a little salt.

Red Sauce Recipe for a Dish

List of ingredients:

sugar - 5 g;
sweet pepper - 100 g;
tomato paste - 45 g;
a pinch of red pepper;
sunflower oil - 40 ml;
tomatoes - 150 g;
cilantro - 20 g;
onion - 75 g;
a pinch of salt.

Algorithm of actions:

Peel the tomatoes from the skin, after lowering them for a minute in boiling water.
Chop the flesh into small cubes.
Cut the onion into small pieces and sauté in oil until translucent.
Put the tomato cubes in the onion and simmer the products for 5 minutes.
Add tomato paste, sugar, red pepper and salt. Cook until thickened.
Cut peeled peppers into pieces and combine with the bulk of the products.
Transfer the sauce to a blender and mash.
It remains to chop the greens with a knife and add to the dressing.

Home-style shawarma with beef

For one serving you will need:

cucumber - 1 \\ 3 part;
cheese - 15 g;
half pita bread;
salt to taste;
beef meat - 20 g;
white cabbage - 30 g;
sauce - 15 g.

How to cook shawarma:

We lay out half a thin pita bread on the countertop.
Cut the required number of leaves from the cabbage, chop them finely and roll them closer to the edge of the dough. Add a pinch of salt.
Pour any sauce to your liking on cabbage.
We wash the washed cucumber into thin slices and spread on a sauce layer.
Cook the beef meat until soft and split into fibers, load the meat on a layer of cucumbers.
Additionally, you can cut fresh tomato into slices and lay them on beef.
It remains to grind the cheese and fill it with filling.
Now rolls pita bread according to the technology described above
We heat a frying pan on the stove without adding oil. We spread the workpiece on it and fry for 2 minutes on each side.

We got a fragrant, delicate shawarma from the inside with a rosy crusty crust. Bon Appetit!

Classic Chicken Fillet Recipe

List of ingredients:

two fresh cucumbers;
greens - to taste;
two thin pita bread;
a mixture of mayonnaise and ketchup - 150 g;
chicken fillet - 0.4 kg;
korean carrot - 0.2 kg;
half of the bulb;
two tomatoes.
spices to taste

How to cook shawarma with chicken:

The washed chicken is cut into small pieces.
Finely chop the half of the onion and pass it in oil until golden brown.
We load pieces of chicken to the onion and continue frying until the meat is ready, add spices.
Cut washed cucumbers, green parsley and tomatoes into small slices.
Combine the same amount of ketchup and mayonnaise in a bowl, mix.
We cut pita bread into two halves each.
It remains to form a shawarma. Grease the dough with the resulting sauce.
We spread it on layers: meat, slices of cucumbers, tomatoes, carrots, fresh parsley.
We turn in the form of a roll of pita bread.

We got four great juicy portions!

A simple option - with sausage

The composition of the recipe:

white cabbage - 180 g;
a piece of cheese - 90 g;
a pair of pita bread;
korean carrots - 100 g;
ketchup - 50 g;
fresh cucumbers - 130 g;
mayonnaise - 50 g;
tomatoes - 180 g;
boiled sausage - 220 g.

How to cook homemade shawarma:

We shred boiled sausage into small cubes and fry in a preheated pan.
We cut tomatoes with the finest slices, and chop the cucumbers with straws.
Put chopped cabbage in a deep bowl, pour a little salt and crush the product with your hands.
Grind a piece of cheese on a grater and proceed to the formation of snacks.
We lay out the dough layer on the countertop and treat it with a mixture of ketchup and mayonnaise or another selected sauce.
We spread a little sausage on the side of the pita bread, add tomato and cucumber circles, pour some of the carrot on top.
It remains to add cabbage and cheese.
We bend the lower edges of the dough to the center and collapse it in the form of a roll.

If you want a crisp, then fry portions in a dry skillet for a minute from each side.

In pita bread with pork

The main components of the recipe:

one head of Beijing cabbage;
small cherry tomatoes - 11 pcs.;
a piece of cheese - 140 g;
sprig of dill;
mayonnaise - 140 g;
two pita breads;
one cucumber;
pork - 0.3 kg;
three cloves of garlic.

Cooking step by step:

We pass small pieces of pork in a dry frying pan for 5 minutes.
For the sauce we push the garlic cloves, chop the dill very finely. Transfer the garlic and herbs to a deep cup, fill with mayonnaise and mix.
Mix the pieces of meat and the resulting sauce.
Finely chop the leaves of Beijing cabbage, cut into small cubes cucumbers and tomatoes, grind cheese using a grater.
We put chopped cabbage on the spread pita bread, load the meat in the sauce from above.
It remains to add tomatoes, cheese and cucumbers. We turn the pita bread stuffed with a tube, having previously bent the upper and lower edges inward. Fry in a pan until lightly crispy.

Cooking shawarma for the future is not worth it. Juicy filling after some time will soak pita bread and a crispy snack will turn into an unappetizing porridge. To speed up the process of preparing dinner, prepare the filling in advance, and collect the shawarma immediately before serving.

With duck

You will need:

mayonnaise - 30 g;
boiled duck meat - 0.2 kg;
two pita breads;
fresh greens - 4 branches;
mushrooms - 0.2 kg;
one cucumber;
sunflower oil;
sour cream - 50 g;
korean carrot - 50 g;
ketchup - 30 g;
a slice of butter - 50 g.

Algorithm of actions:

Cook the duck until soft in salted water. Additionally, you can throw a bay leaf into the water.
We chop the washed mushrooms with a thin straw and send to the pan. Add salt to the mushrooms and fry until the liquid evaporates.
Sprinkle finely chopped greens and put sour cream. Stew all together for another 2 minutes.
Cut the cucumber into thin slices.
We combine ketchup and mayonnaise in one dish, distribute the sauce on the surface of the dough.
We spread the filling one by one: duck meat, Korean carrots, mushrooms and cucumbers.

It remains to form a shawarma, fry and serve it on a plate. Bon Appetit!

With cheese, meat and vegetables

The necessary components of the recipe:

3 sprigs of parsley;
chicken fillet - 0.25 kg;
korean carrot - 160 g;
two pita leaves;
vegetable oil for frying;
cheese - 120 g;
spices for chicken - 5 g;
cabbage, sweet pepper, tomato - 100 g each;
salt - 5 g;

For the sauce:

chopped paprika - 4 g;
mayonnaise - 30 g;
garlic - 3 cloves;
sour cream - 50 g.

Cooking Instructions:

For the sauce, in a separate bowl, combine sour cream and mayonnaise, add the garlic passed through the press, pour the paprika and mix everything.
Strip the chicken meat in strips and pass in vegetable oil in a skillet for 15 minutes. Add salt and spices for meat to it.
Finely chop the leaves of cabbage, put in a deep bowl, pour a little salt and grind with your hands to isolate the juice from the vegetable slices.
Finely chop the remaining vegetables.
We spread pita bread on the countertop and grease with sauce.
Top with layers we load vegetables, chicken, again we coat a little with sauce, add carrots and chopped greens.
Slice a piece of cheese into plates and lay them on top of the filling.
We turn the dough into a tube and fry in a pan for 2 minutes.

pork - 0.5 kg;

mayonnaise and ketchup - 40 g each;

eggplant - 1 pc.;

garlic - 3 cloves;

tomato - 2 pcs.

Step by step cooking:

We remove the thin skin from the eggplant, cut the flesh into strips along. Sprinkle the eggplant slices with salt and leave for 20 minutes. This is necessary so that all the bitterness from the vegetable comes out.
We spread the vegetable strips in oil in a pan and pass until golden brown.
We take them out on a cutting board and chop into small pieces. You can leave the "tongues" and the whole, if they are thin enough.
Finely chop the greens and garlic and add to the eggplant bowl, pour the mayonnaise and mix the ingredients.
We cut the pork into small slices and fry with strong fire until a brown crust appears. Pour pepper and salt.
We spread pita bread and distribute eggplant in mayonnaise sauce to each. The next layer will be meat, then sliced \u200b\u200btomatoes and ketchup.
We traditionally roll up the dough layer with a roll or an envelope and fry the workpiece on both sides for 2 minutes on low heat.

We serve a delicious dish hot and enjoy its delicate taste. Bon Appetit!

Vegetarian Shawarma at Home

Although the dish in question is considered harmful, you can make a delicious dietary snack without meat from it. As a sauce, use lemon juice and low-fat yogurt.

What you need to take:

sweet ketchup - 150 g;
pita bread - 3 pcs.;
tomato - 1 pc.;
vegetable oil - 20 ml;
sour cream - 150 ml;
cucumber - 1 pc.;
salt, curry and coriander to taste;
beijing cabbage - 2 leaves;
adyghe cheese - 250 g.

Step-by-step preparation:

In a cup we combine sour cream, spices, ketchup and salt.
We wash the washed cucumber with elegant straws.
Thin slices chop the tomato.
Finely chop the leaves of Beijing cabbage.
Knead with a fork slices of Adyghe cheese and fry it with the addition of curry.
We spread pita bread with sour cream sauce, distributing it evenly throughout the dough layer.
Next to each other we spread the paths of chopped vegetables: tomatoes, cabbage, cucumbers. We distribute cheese on top.
Carefully tuck the edges of the pita bread and form a shawarma roll.
We preheat the pan in advance and fry the blanks on it for 10 seconds on each side. Immediately serve them on the table.
carrots - 1 pc.;
ketchup - 40 g;
two cucumbers;
she is a chicken breast;
mayonnaise - 50 g.

Shawarma on coals step by step:

Boil the chicken with salt, bay leaf and peas of black pepper.
All vegetables except carrots are peeled or peeled and cut into small pieces.
We grind the washed carrots with a grater.
We put the vegetables in a deep cup, add black pepper and salt to taste.
We cut the cooked chicken fillet into small cubes.
If you have large sheets of pita bread, then cut them into two parts.
Pour ketchup on the dough sheet and lay the pieces of meat on it. Next up is a layer of chopped vegetables. Pour all the mayonnaise and wrap in the dough.

While we were cooking shawarma, the coals should already have come up. We spread the treat on the wire rack and cook for 2 minutes on each side. As soon as the appetizer gets a golden crust, remove it from the grill and enjoy the unusual taste.

If you ever happen to visit Dubai, do not deny yourself the pleasure to try the shawarma, which is prepared by local residents in fast food restaurants. This is something incredible! In the meantime, improve your home-made “shawarma studies” skills and, who knows, maybe your shawarma will soon prove to be much tastier than Dubai.

Hello! If you are looking for a special, delicious recipe for making shawarma at home, then our article is for you.

A lot of tasty and healthy dishes in Russia came from Eastern and Arab countries and one of the many recipes is shawarma. Surely, many people learned about the existence of this amazingly delicious dish, with the mass 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 quickly and nourishing a meal. And the most convenient thing is that it is not necessary to buy it at the stalls and kiosks, but you can cook it at home, with little time and money. Especially if the season is vegetables!

Shawarma is a quickly cooked dish with hot meat filling and vegetables wrapped in pita bread. It is considered to be a fudge dish, but when preparing shawarma at home, you can make sure that it turns out not only hearty and tasty, but also healthy.

Shawarma exists in several forms, and home-made shawarma is also prepared quickly and does not require much time. In addition, the filling can be changed at your own discretion. Shawarma is usually made from lamb, chicken, veal or, in non-Muslim countries, pork. The meat is fried vertically on the grill and cut as it is fried and used for the filling. In addition to meat, vegetables (and sometimes fish and fruits), cucumbers (fresh, salted or pickled), tomatoes, carrots (or 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 much mayonnaise and ketchup;
salt, pepper - to taste;
vegetable oil - 3-4 tbsp;

Ingredients for making the sauce:

sour cream - 150 gr;
garlic 1 - 2 cloves;
dill, parsley - 30 g each;
salt and pepper to taste;

You can bake pita bread 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, there is a chance that the sauce will leak through cracks or over-dried pita bread.

Ingredients for pita bread:

flour-1 cup:
egg - 1 pc;
not a lot of milk or water;

Home-cooked shawarma

1. Pour flour into a bowl, add salt. 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 to let lie down for 20-25 minutes and cover it with a towel

2. Divide the finished dough into several circles and roll out each piece of 2 mm. Bake in a dry, oil-free pan 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. Thinly chop the onion into half rings, cut the cucumbers into thin strips, grate the carrots on a grater 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. Put 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 shawarma as in the photo

Bon Appetit!

Recipe 1. Cooking Shawarma with Chicken (a simple classic recipe)

Ingredients:

chicken fillet (breast) - 300 gr;
fresh cabbage - 1/6 head of cabbage;
pickled cucumbers 2-3 pcs;
sour cream butter;

Cooking:

Cut the chicken into small pieces and fry in butter.

2. Chop the cabbage into strips, squeeze it with your hands and salt.

3. Peel and chop pickled cucumbers.

4. We lay 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. Wrap the shawarma, turning the tips of the pita into the inside.

6. Put the shawarma wrapped in a frying pan and heat it up, press the shawarma in turn so that it does not become much flat to do this on both sides.

Bon Appetit!

Recipe 2. How to cook shawarma (shawarma) at home with sausage

Shawarma, shaverna, 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 prepared in a thin Armenian pita bread, which can be bought in a store and easily cooked 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 - 1 pc;
two processed cheeses;
100 grams of watercress;
100 gr of cooked or smoked sausage;
fresh tomato;
100 gr of ketchup;
fresh cucumber;
bell pepper pod;
100 g mayonnaise;

Cooking:

Lay on a table a sheet of pita bread. Combine ketchup with mayonnaise and grease pita bread.

Rinse the lettuce leaves with a paper towel and put in the center of the pita.

Rinse the tomato and cucumber and cut into small pieces in the form of straws, and lay on lettuce leaves in a layer.

Remove peppers and seeds from bell pepper, cut into thin strips, put on a layer of tomato and cucumbers.

Cut the sausage into strips and put on a pepper layer.

Grate cheese on a coarse grater and lay in a layer on the sausage.

Wrap pita bread, put in a pan and fry on both sides until golden.

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 all the mayonnaise and mix.

Ingredients:

pita - 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 pork meat into small pieces and fry in a pan without vegetable oil, fry for 5-7 minutes, constantly stirring. So you can simulate the effect of vertical meat frying. Mix the fried meat with the prepared sauce.

Do not add any spices to the meat all that will be needed in the sauce.

2. While the meat is being consumed, chop the Beijing cabbage into strips, three cheese and cucumber on a grater, cut the tomato.

4. Wrap the shawarma and fry on both sides in a hot frying pan without oil. Do not fry, just heat!

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 into mixed ketchup and mayonnaise.

Ingredients for Shawarma Stuffing:

pita - 2 pcs;
hard cheese or suluguni - 200 gr;
fresh white cabbage - 100 gr;
korean carrots-100 gr;
onions - 1 pc;
fresh tomatoes;
fresh cucumbers;
ketchup;
parsley and dill;

Cooking:

1. Lay out a sheet of pita bread on a table and spread with ketchup.

2. Grate the cheese on a coarse grater or cut into cubes.

3. Pour sauce a little.

4. Chop the cabbage into strips, add salt and rinse with your hands (to give the juice), put a layer on top of the cheese.

5. Put a layer of carrots in Korean on a layer of cabbage.

6. Cut the cucumber is not too small, put a layer on the carrots. Cut the onions in half rings and put on a 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 recipe for shawarma with duck (instead of chicken)

Ingredients:

duck meat (boiled) - 200 gr;
champignons - 200 gr;
sour cream - 2 tbsp;
butter - 50 gr;
greens - 4 branches;
fresh or salty cucumber - 1 pc;
korean carrots - 50 gr;
mayonnaise - 2 tbsp;
ketchup - 2 tbsp;
pita - 2 pcs;
vegetable oil for frying;

Cooking:

1. Duck meat is boiled in advance in salted water, with bay leaf.
2. Rinse mushrooms and champignons, cut into thin strips, put salt in a 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 all two minutes.

3. Cucumber cut into circles and put next to the finished Korean carrots.

4. We take one part, pour mayonnaise, ketchup and distribute over the entire surface of the pita. Put the filling on the pita bread: roasted 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 piquant flavor to the sauce with its own special ingredient - 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 infuse for 15 minutes.
To your 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 cup;
4 egg yolks;
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 whip, add vegetable oil in a thin stream. Add grated or crushed garlic.
Leave the sauce in the refrigerator for 60 minutes. Add finely chopped dill before use.

This sauce is served with shawarma with chicken or beef.

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 fermented baked milk into a deep plate, put sour cream and mayonnaise into the fermented baked milk. Mix everything thoroughly.
Put 1 tablespoon of salt and as much sugar.
Squeeze 1/4 lemon in the sauce.
Squeeze 8-10 cloves of garlic and put in the sauce, mix everything thoroughly.
Add 1/2 tablespoon of hops-suneli seasoning and the same amount of black pepper.

Seasoning hops - Suneli is good for meat and fish, 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 the garlic.
Salt the pepper and add the basil and finely chopped greens.

Sauce 4. Garlic and yogurt

Ingredients:

1 cup non-sweet yogurt;
1/2 head of garlic;
5 tbsp olive oil;

Cooking:

Peel the garlic and crush, beat with a blender and yogurt, then add oil and beat again. To taste, add salt and greens.

Sauce 5. Red tomato shawarma sauce

Ingredients:

tomato juice - 1 cup;
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 taste;

Cooking:

Peel the onions, remove the seeds and leg from the bell pepper. Scald the tomato with boiling water and remove the skin. Add tomato paste, chop the vegetables with a blender into the pulp.
Add chopped vegetables to tomato juice. Squeeze the garlic and add seasonings, finely chopped greens, salt and olive oil.

This sauce can be used for both shawarma and meat.

How to properly wrap shawarma. Learning to wrap up fast!

Watch from 1 minute 50 seconds ...

Another wrapping option is the fastest! (Try repeating ...)

Secrets of delicious shawarma

According to one oriental cook, one of the secrets of delicious shawarma is the use of several types of meat, such as chicken, pork and lamb, which must be aged in a mixture of Arab spices before frying.

If the meat is dry, soak it while cooking with orange juice or add a little oil or fat tail fat to the pan during frying. The meat acquires a delicate taste and piquant aroma.

For the sauce, grind the herbs with garlic and spices, and then mix these ingredients with the base. The sauce will turn out delicious and aromatic. If you want the sauce not to be pale, add bright paprika, curry and greens to it. It will turn out very tasty and festive dressing!

Never heat shawarma in a microwave oven because the pita bread in it will become sour and lose its head start and taste. Ready shawarma can be additionally greased on top with sauce for juiciness and piquancy.

Shawarma is not only a very popular, but also incredibly tasty oriental dish, for the preparation of which we will need pita bread, meat filling, sauce and fresh vegetables. Good, it is necessary to grill meat for shawarma, however, it is not always possible to do it at home, so today there is just a huge number of recipes adapted for home cooking, according to which shawarma is prepared at home very quickly and easily. In order to make such an appetizer more tender and juicy, it is recommended to choose meat with a small amount of fat.

The main secret of such a great popularity of shawarma is that it is very satisfying, tasty, the whole cooking process does not take more than 20 minutes. Moreover, such an appetizer is just perfect for treating unexpectedly arrived and very hungry guests.

Many are familiar with the amazing taste of shawarma, but, unfortunately, not all housewives know how to cook shawarma at home. Here are some simple recipes for making homemade shawarma.

Homemade shawarma recipe number 1:

Ingredients:
2 Armenian pita bread
80 g of white cabbage,
150 g of pork meat,
2 tbsp. l any ketchup
3 garlic cloves,
1 tbsp. l green onions,
80 g sour cream
20 g carrots
1 tsp oil (sunflower),
1 tsp fresh herbs
Salt, vinegar 9%, sugar to taste.

Cooking:
First, chop the cabbage finely, chop the carrots on a coarse grater. Then add fresh, chopped greens, onions. Mix everything well and season the salad with a small amount of oil and vinegar. Add salt and sugar (a little to taste). Next, cut the meat into thin strips. You can proceed to the preparation of a delicious sauce.

Sauce: mix sour cream, ketchup and pre-chopped garlic. As soon as the sauce acquires a uniform consistency, we can begin to “collect” the shawarma.

We put pita bread on the table, after which we make a fairly wide strip of sauce on it, spread about half the meat on top, then cabbage salad, now pour everything over with the sauce and carefully turn the pita bread into a tube.

Ingredients:
2 Armenian pita bread
2 tomatoes (fresh),
1 tbsp. l lettuce
1 cucumber
4-5 Art. l soy sauce
150 g of any meat
1 tbsp. l spices "7 peppers",
2 garlic cloves
vegetable oil, sour cream, mayonnaise, potato chips, parsley - a little, to taste.

Cooking:
In a deep bowl, mix seasoning, sauce and vegetable oil. Rinse the meat thoroughly, then rub it with the cooked oil mixture and place for 1 hour in a cool place so that it can be properly marinated with spices.
After an hour, we take out the meat and cut into thin plates, and then fry it in a frying pan preheated and greased. At this time, prepare the sauce - in equal amounts, mix mayonnaise and sour cream. Chives of garlic are crushed and added to the sauce - everything mixes well.

Peel the cucumber and finely chop, cut into cubes and tomato. We put thin pita bread on the table, after which we put the fried meat, chopped vegetables and fresh herbs on it one by one. Pour the filling with a small amount of sauce on top, then lay the chips in an even layer and carefully turn the pita bread into a tube (as when stuffing pancakes). The shawarma is ready, and it must immediately be served to the table, before the chips have time to soak. If you wish, you can use another sauce for shawarma - for example, tomato or garlic.

Homemade Shawarma with Chicken Breast

Ingredients:
400 g chicken breast fillet,
1 carrot
2 pita bread
3 tbsp. l sour cream
1 tomato
150 g cabbage,
3 garlic cloves,
3 tbsp. l not fat mayonnaise,
2 cucumbers (pickled).

Cooking:
First you need to boil the chicken breasts in salted water. Once the filet is cooked, it must be left for a while to cool, and then finely chopped or chopped with your hands. Finely chop the cabbage and knead it slightly with your hands (thanks to this simple method, cabbage will become softer and more tender). Cut the tomatoes into small cubes, if desired, you can peel the tomatoes from the peel, and for this you need to douse them with boiling water. Grind carrots on a medium-sized grater, cut pickled cucumbers into small cubes.

Now we need to do the cooking of the sauce - in a bowl we mix sour cream with mayonnaise and introduce the pre-chopped garlic, mix everything well.

We put a sheet of pita bread on the table, after which we grease it with garlic sauce. Now we spread the layer of chicken, chopped vegetables and pour the sauce on top again. Then we turn the pita bread into a tube, and shawarma can be served to the table.

Homemade Shawarma with Cheese, Meat and Vegetables

Ingredients:
50 g of cheese (hard),
2 tbsp. l low-fat mayonnaise,
½ fresh cucumber
½ fresh tomato
300 g of any meat
1 bunch of greenery
100 g Korean carrots,
2 pita bread
2 tbsp. l tomato sauce
1 head of onion.

Cooking:
Shawarma at home is cooked very quickly, and the whole process does not take more than 20 minutes. The combination of meat with pickled onions is very tasty. So, in order to pickle onions, you need to take the onion, a whisper of salt, 1 tsp of vinegar (apple) and granulated sugar.

Finely chop the onion, and then transfer it to a deep bowl and slightly crush it with your hands, then fill it with sugar, add salt and a little apple cider vinegar - mix everything well. Pickle the onion for about 10 minutes, and at this time it will be possible to do the preparation of the remaining ingredients.

Cut the cucumber and tomato into small pieces, grind the cheese on a grater. Fry finely chopped meat in a pan.

We open the sheet of pita bread, and then 1/3 part will need to be folded in half. Now on the top of the pita bread we spread the carrots in Korean (if desired, you can replace the pickled cabbage), tomato and cucumbers, grease everything with mayonnaise. Then we spread part of the meat, grease it with tomato sauce, and then add onions (which by this time will already be pickled) and a layer of cheese. The filling on top is covered with the free part of the pita, after which it is curled with a tube. Shawarma should be served immediately.

Homemade Shawarma with Chicken and Vegetables

Ingredients:
2 potatoes
1 tbsp. l low-fat mayonnaise,
200 g of red or white cabbage,
300 g of chicken meat,
2 thin pita bread
1 head of onion.

Cooking:
First, take the chicken meat and cut into not very large pieces. We put a frying pan on the stove and leave it for a while to warm well, and then fry the meat in vegetable oil until cooked.

At that time, while the meat will be fried, it is necessary to peel the onion and cut into thin half rings, after which it is fried in a pan until it acquires a pleasant golden hue.

Peel the potatoes, cut into thin slices, and then fry in a pan. Cabbage must be finely chopped. So, after all the components have been prepared, you can proceed directly to the "assembly" of shawarma.

We lay out a sheet of pita bread on the table, after which we lubricate it with mayonnaise, while a few centimeters will have to recede from the edges, so that later it is convenient to wrap the shawarma. Put fried potatoes on top of mayonnaise, then a layer of onion, meat. We spread cabbage and stuffing with mayonnaise on top.

The next step in the preparation is to roll pita bread. If desired, the shawarma can be heated in a pan and served hot.

Homemade Shawarma with Pork and Eggplant

Ingredients:
2 tbsp. l any ketchup
4 sheets of pita bread,
2 tomatoes (fresh),
2 tbsp. l low-fat mayonnaise,
1 bunch of greenery
5 garlic cloves,
1 large eggplant
500 g of pork
2 or 3 tbsp. l of sunflower oil,
Salt, spices, ground black pepper - a little to taste.

Cooking:
First you need to take the eggplant, wash and peel, and then cut them lengthwise into thin strips. We put the chopped eggplant in a deep bowl and sprinkle with a small amount of salt - leave for about 20 minutes. This must be done so that the eggplants give all their bitterness, otherwise the taste of shawarma will be spoiled.

After the specified time, we fry the eggplants on both sides in a heated frying pan with the addition of vegetable oil (a delicious golden crust should appear). Until the eggplant has cooled, they must be coarsely cut with a sharp knife.

Add chopped fresh herbs, chopped cloves of garlic, spices and a little mayonnaise to the eggplant bowl. Mix everything well and lightly season with salt.

Cut the meat into thin slices, then fry on both sides (a crispy golden crust should appear). Until the meat has cooled, it will need to be cut into small pieces.

We lay out a sheet of pita bread on the table, after which we spread the cooked eggplant sauce on one edge, then a layer of warm meat and tomato slices. You can pour ketchup on top of the filling, but this is an optional ingredient.

Now you need to properly wrap the shawarma so that the filling does not fall out - slightly twist the edges along the long side, after which the lavash is carefully folded into a tube. During this process, it will be necessary to press the filling lightly so that it does not crawl out.

If desired, the cooked shawarma can be fried on both sides in the oil remaining after cooking the meat (for each side no more than 2 minutes). Serve the dish hot.

Sharum can be made in reserve. To do this, carefully pack the shawarma in a small bag and place it in the refrigerator, where it can be stored for several days, but no longer. Then it will be possible to quickly and easily heat the shawarma in a pan. It is better to abandon the use of a microwave oven, as it does not have a very pleasant aroma from heated tomatoes and greens.

Shawarma is an oriental dish of tortillas stuffed with lamb, beef or poultry with spices, sauces and a salad of fresh vegetables. Instead of Arabic cakes, pitas, shawarma sellers learned to wrap the filling in Armenian bread - pita bread.

Shawarma meat take different things: from lamb to turkey poults. But the cooking principle is the same everywhere: they cut the meat into fillets, beat them lightly and pour the marinade for 12 hours. In the classic, meat is cooked over an open fire, but at home you can use a dry pan with a thick bottom.

The secret of juicy shawarma is an orange, which is caught on meat on a vertical skewer. Orange juice drains and impregnates all meat evenly. At home, on a horizontal skewer, you can try to water the meat with molten lard.
You must marinate the meat first. Pork - in white wine, apple or wine vinegar, with spices and black peppercorns. Beef - in lemon vinegar and red wine, with onions. Chicken - in mayonnaise.

Universal marinade: ground meat mixture (cinnamon, cardamom, cloves, hot sauce, coriander, cammune, black pepper) + red vinegar for meat + olive oil + parsley. Beat everything and pour meat. In restaurants, layers of meat are strung on a vertical skewer, covered with lamb fat on top, at home you can first cut the meat into long slices and fry in a very hot pan with lamb fat (take very little fat).

Breadalso take different, not just pita. In Lebanon, for example, they use thin bread, wrapping meat in it.

Pitaonly fresh must be used, as the next day it will not work to turn off the shawarma - the pita bread will break and tear and as a result everything will crawl out. You can buy pita bread and immediately freeze it by turning into a tube, for two servings you will need 2 sheets of pita bread).

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

Classic sauce

Take 1l. refined vegetable oil (it’s possible that anyone would not smell), 2 eggs, 10-11 cloves of garlic, 1 teaspoon. a spoonful of salt.
Beat eggs with salt in a mixer. Then crushed or grated garlic is added there. And then slowly pour the oil. As he said, if you pour a lot, it will turn out liquid, like water. That's all!!! If you want something special, you can add either a slice of lemon, or a little bit of greenery or very little vinegar. And then pour a large glass of water, preferably warm. If you like spicy, then quite a bit of red pepper and a pinch of turmeric.

How to Wrap Shawarma

We spread cabbage and carrots. on top we put finely chopped and mixed meat in a pan with the same oil (sprinkle with chopped herbs). put the slices of tomato and cucumber slices on the meat. in conclusion, water with ketchup and carefully, but tightly turn the shawarma. then we put in a bag and heat for 50-60 seconds in the microwave. You can use such additives to shawarma:
1. On 1 table.spoon of tehina paste (sesame seed paste) - juice of the 1st lemon, beat well. Finely chop green onion, parsley, a little cilantro, hot sauce, green hot pepper, mix with the resulting sauce, salt and add just a little garlic to taste.
2. Finely chop the pulp of the cucumbers (skins) into cubes, chop the mint and garlic, mix everything and add thick sour milk, salt.
3. Pickled onions are good in shawarma.
4. Mayonnaise is also possible, we are used to it, and in Arabic cuisine there is a place for it, especially in Lebanese and Syrian.

Shavarma arab

800 gr. meat (low-fat mutton or veal, you can also use turkey or chicken fillet); 1 cup 5% vinegar (measuring cup \u003d 230 ml); 1 teaspoon of cinnamon; 1 teaspoon of paprika; 1 teaspoon grated nutmeg; cardamom on the tip of a knife; 1 tablespoon of crushed garlic (about 3-4 large cloves); salt to taste.
for sauce:
1 cup light sour cream; 1/4 cup chopped chives; 2-3 cloves of garlic; a pinch of curry; small pickled cucumber; vegetable oil

Cut the meat into thin steaks and stand the night in a marinade made from vinegar, spices and garlic (all components listed before the words “for sauce”). Then remove the steaks from the marinade, dry slightly and fry over high heat in a small amount of vegetable oil until half ready. The meat should be covered with a beautiful brown crust. Cool slightly, cut the steaks in strips along to make smooth, oblong pieces. Place the meat in a fireproof dish and cover it with foil. Put a container of meat in the oven, heated to 180 degrees C, for 20 minutes, after 20 minutes. remove the foil and hold in the oven for another 10 minutes. in an open bowl.
Mix sour cream with crushed garlic, finely chopped green onions and pickled cucumber, add spices and leave to brew for at least 20 minutes. Cut the pitta in half, put slices of fresh cucumber and tomato inside, put the meat filling on them and pour generously on the sour cream sauce.

Palestinian shawarma (poultry)

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

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

Vegetables: finely chop onion, cucumbers, tomatoes, peppers (which is a vegetable), mix, add black pepper (which is a spice), salt. Pour vinegar and marinate a little. You can add fried zucchini or eggplant.
Sauce: take olive mayonnaise and fat yogurt. Continuously stirring kefir, add little mayonnaise, then crushed garlic, finely chopped fresh dill, squeeze the juice from one lemon. Mix very carefully. I also tried to add pre-melted cheese: it gets an interesting taste.
We return to the meat. Pour the resulting workpiece into a pan, smooth, pour sour cream so that the meat does not appear. Simmer over low heat until the sour cream acquires a dense, yoghurt-like consistency and partially boils. After that, mix it thoroughly with meat and turn on the fire to full, while continuously stirring so that nothing burns. When the meat is well cooked (until red), turn off the fire, mix the meat with vegetables, pour the sauce, wrap in pita bread and eat until cool, washed down with good beer.
The dish is done 40-50 minutes.

European shawarma

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

Separate chicken meat from bones, cut into small cubes and fry in butter. Sweet pepper and onions cut into small cubes and fry in butter. Then mix everything, add black ground pepper, basil and suneli hops to your taste. Fry until cooked.
Expand the sheet of Armenian pita bread, put the sliced \u200b\u200btomatoes in the middle (no more than three circles per 1 pita bread).
Put the pickled cucumbers in slices on the tomatoes. Put 2-4 tablespoons of cooked chicken and pepper on top, lightly grease with mayonnaise and wrap in a roll, bending the edges. You can make several "rolls" at once, or you can roll them up during the meal, periodically heating chicken meat. Can be served without garnish with fresh vegetables. It goes well with a salad of fresh young cabbage (finely chopped, mashed and seasoned with mayonnaise), as well as with fried zucchini.

Vegetarian Shawarma

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

Cut onions in half rings, fry. Grate the carrots and fry. Chop cabbage, add salt, sugar, apple cider vinegar, spices. Beans - Fry. Dill - chop finely. Mix all.
Put a portion of the mixture on pita bread, pour with ketchup and mayonnaise, wrap.

Shawarma is rightfully considered the favorite fast food of Russians. Many people prefer this dish for its rich taste and nutritional properties. Mistresses who want to feed the whole family do not want to spend money on finished products. They prefer to cook shawarma at home, spending a minimum of money. There are popular recipes that are firmly rooted in the kitchen book of most women. We consider each of them in order, give step-by-step instructions and highlight the main thing.

Shawarma with pork: a classic of the genre

white cabbage - 75 gr.
thin Armenian pita bread - 2 pcs.
pork pulp - 160 gr.
vegetable oil - 20 ml.
garlic - 4 prongs
ketchup or tomato paste - 60 ml.
fresh parsley - at the discretion
fresh dill - half a bunch
fresh carrots - 25 gr.
sour cream with a fat content of 20% - 75 gr.
green onions - 4 stalks
salt to taste
granulated sugar to taste
table vinegar solution (concentration of 6-9%) - at the discretion

Cut the cabbage into thin translucent slices, grate the carrots on a large grater. Wash and chop the parsley, chives, dill, add to the carrots with cabbage. Knead the mixture until smooth as possible. Season with vinegar, pour in vegetable oil.
Salt, sweeten the salad to taste. Chop the pork pulp with plates, fry in a pan until golden brown. Then thoroughly grind the filling again with two knives (as is done in a specialized institution).
Start cooking the sauce. Combine tomato paste or ketchup, sour cream, garlic passed through a press into one mass. After stirring the sauce, start picking the shawarma.
Spread lavash on the table. Closer to the left edge, select the strip to be greased with the sauce. Put half the total volume of pork in a greased area, place cabbage and carrot salad on top.
Pour sauce over the contents, wrap the top edges of the pita bread. Twist the shawarma, holding the contents with your fingers. After the roll makes 2 turns, cut off excess pita bread.
Preheat the pancake pan to the maximum mark, send the shawarma on it with the seam down. Fry until crispy on both sides. After the edges are set, wrap the roll in a bag, put some meat and sauce on top.

Chicken Shawarma

thin Armenian lavash - 2 pcs.
pickled cucumber - 1 pc.
mayonnaise with a fat content of 25% - 80 gr.
sour cream - 90 gr.
carrots - 1 pc.
tomato (large) - 1 pc.
garlic - 4 pcs.
chicken fillet - 420 gr.

Peel chicken breasts, if any. Boil the meat by adding a small amount of salt and ground pepper to the water. After cooking, remove and cool the meat, fry in a pan for 3 minutes with the addition of sunflower oil.
Chop the loin with thin plates. Chop cabbage, squeeze it with your hands so that the product gives juice. Wash and peel the carrots, grate with a shallow section.
Rinse the tomato, remove the stalks and peel (optional). Chop the vegetable into thin orange slices. Cut pickled cucumbers into strips.
Start making shawarma sauce. Combine mayonnaise with sour cream, add the garlic passed through a crush. Stir the mixture until smooth.
Spread the pita bread on a flat surface, grease the middle with the sauce and lay out the chicken meat. On the side, place the tomato, slices of cucumber, cabbage, carrots, pour with mayonnaise dressing.
Fold the top edges of the pita bread first, then make a roll. Prepare a crepe maker, heat it, lay the roll with the seam down. Soak until a crust appears, flip to the other side.

soy sauce - 145 ml.
fresh cucumber - 1 pc.
armenian lavash - 2 pcs.
fresh tomatoes - 1 pc.
beef tenderloin - 145 gr.
butter - 60 gr.
garlic - 4 cloves
vegetable oil - 30 ml.
sour cream - 40 ml.
mayonnaise - 40 ml.
potato chips to taste
fresh dill - half a bunch
4 pepper seasoning to taste
green onion - 2 pods

Mix in a deep bowl sunflower oil, soy sauce, spices. Wash the beef tenderloin, fry it in a pan using butter for 15 minutes, then add water and simmer until cooked. After all the manipulations, cool the meat, chop it into thin slices.
Combine beef with sauce, add sour cream, mayonnaise and chopped bunch of dill. Squeeze the garlic, mix it into the bulk. Leave the meat for a quarter of an hour so that it is saturated with marinade.
Cut the "butt" from the cucumbers, cut the vegetable into strips. Wash the tomatoes, remove the stalks, cut into thin plates (flat half rings).
Line the pita bread on a flat surface, distribute the meat on the left edge, lay cucumbers with tomatoes and a stalk of green onions nearby. Place a few potato chips on top of the beef.
Tuck the edges of the pita bread, roll the shawarma, fry in a dry pan. Eat hot, otherwise the chips will turn into porridge.

Shawarma with cheese

tomato - 0.5 pcs.
cucumber - 0.5 pcs.
hard cheese - 60 gr.
mayonnaise (fat content 15-25%) - 50 gr.
thin pita bread - 2 pcs.
fresh dill - half a bunch
meat of your choice (any) - 300 gr.
apple cider vinegar - 20 ml.
granulated sugar - 10 g.
salt - 1 pinch
korean carrots - 80 gr.
tomato paste or ketchup - 50 gr.
red onion - 1 pc.

Combine apple cider vinegar, salt and granulated sugar in one mixture, bring the mass to dissolve the granules. Chop onion, pickle it in the cooked sauce. The exposure time is 15 minutes, after which the mixture must be drained.
Wash the tomato and cucumber, remove the "butt" and inedible parts (stalks, twigs, etc.). Chop the vegetables into strips, start processing the meat. Wash it, cut into plates, fry in vegetable oil until tender.
Grate cheese on a coarse grater, start collecting shawarma. Lay out the pita bread, grease the left side (where the ingredients will be laid out) with mayonnaise and ketchup. Put Korean fried meat and carrots on top.
Next to the main ingredients, place tomatoes and cucumbers, pickled onions. Grease the filling again with ketchup and mayonnaise sauce, sprinkle with grated cheese and chopped dill. Wrap the top edges of the pita bread first, then roll the roll completely.
Heat the crepe maker, reduce the heat, place the meatloaf seam down. Fry until a crust appears on both sides, before serving, garnish the top with mayonnaise and a piece of meat.

white cabbage - 160 gr.
potatoes - 2 tubers (medium size)
mayonnaise with a fat content of 25% - 40 gr.
chicken fillet - 280 gr.
apple vinegar - 10 ml.
thin pita bread - 2 pcs.
red onion - 1 pc.

Wash the chicken, remove the film, chop in small cubes. Fry in a hot frying pan for 5 minutes, then pour filtered water. Cover, let the meat stew for 10 minutes.
When the chicken is ready, chop it with straws or thin plates. Peel the onion, cut into half rings. Then you can fry it in vegetable oil or leave it in its original position (it all depends on personal preferences).
Wash the potato tubers, chop into strips, cook in a deep fat fryer or pan to make a full fries. Potatoes can be fried in the usual way if there are no suitable appliances.
Chop cabbage, season it with apple cider vinegar, and start picking shawarma. Put pita bread on the table, grease with mayonnaise in the place where the ingredients will be applied. Better stick to the left side.
Put chicken on mayonnaise, put chopped cabbage and a little onion on top of the meat. Put the potatoes on the sides, back away from the edges by 3-5 cm, so that it is easier to wrap the shawarma.
Pour the filling with mayonnaise sauce, wrap the top edges. Make a roll, cook a pancake pan. Heat it, do not pour in oil, put the charm with the seam down. Wait until the crust appears, turn the dish over. After frying, start consuming.

Shawarma with eggplant

garlic - 6 prongs
fresh dill - 1 bunch
tomato - 2 pcs.
vegetable oil - 80 ml.
mayonnaise (fat content not more than 20%) - 60 gr.
thin pita bread - 4 pcs.
ketchup - 60 gr.
eggplant - 0.5 pcs.
pork meat - 460 gr.
ground pepper, seasonings, salt - to taste

Wash the eggplant, peel it, then cut into thin strips. Mix the eggplant in a deep bowl, sprinkle with salt, mix and leave for a quarter hour. A similar move is carried out in order to eliminate the bitterness inherent in eggplant.
After soaking, fry the chopped vegetable in a pan with the addition of vegetable oil. When a golden crust appears, turn off the hotplate. Immediately after roasting, chop the eggplant into cubes of the same size.
Rinse the dill with water and chop, add to the eggplant. Squeeze the garlic here, add spices, add mayonnaise. Mix well, salt to taste. Get started with meat.
Remove all greasy parts, wash the pork, dry with towels. Chop straws, fry in vegetable oil until fully cooked. After that chop the meat with two knives to get small pieces.
Spread lavash, lay eggplant on the left side, place pork and tomatoes on them. Pour ketchup or tomato paste (optional) on request. Start collecting shawarma while all the ingredients are still warm.
Fold the top edges, which will serve as the fixation of the filling. Slowly roll the pita, holding the contents with your guide fingers. Press the filling, rolling the product with a tube. Make sure that the meat does not fall out.
When the shawarma is ready, prepare a pancake pan. Heat it to the maximum mark, lay the roll seam down. Fry until crisp and golden crust appears. Do the same with the other side.
After cooking, garnish the top with mayonnaise sauce, a slice of meat, fresh dill and ketchup. Serve hot, otherwise the eggplant will give the juice, which is absorbed into the pita and softens it.

It is easy to cook shawarma at home, if you follow the practical recommendations regarding the available technologies. Browse the most popular recipes based on pork pulp, chicken, beef tenderloin. Try to make a roll with the addition of hard cheese, eggplant, french fries. Experiment, vary the proportions as you wish.