home Consultations Homemade chicken shawarma. How to cook shawarma at home. Step-by-step recipes for homemade shawarma with chicken in pita bread with photos

Homemade chicken shawarma. How to cook shawarma at home. Step-by-step recipes for homemade shawarma with chicken in pita bread with photos

Street food is delicious, but treacherous. It’s hard not to be tempted by the juicy warm shawarma from the stall when it smells so delicious, and you have absolutely no time for a full lunch. And few people at this moment come up with the idea of asking the shawarma master for a quality certificate for the product or at least a health book. In most cases, of course, everything ends well: the owner of the stall receives his rightful profit, and the buyer’s stomach receives a well-deserved portion of food. But personally, I don’t buy such dishes on the street. Yes, just in case. If you are of the same opinion, I’ll tell you how to prepare shawarma with chicken at home. I have outlined the recipe with photos, step by step and in great detail below. 2 options for preparing a well-known snack and 3 types of sauces will leave no chance for hunger. After 7-10 minutes of active cooking, you will receive a couple of envelopes of homemade shawarma and full confidence that they will not upset your stomach.

Options for delicious sauce dressings for shawarma

When you don't have time to cook, just mix sour cream with garlic and herbs. It will turn out delicious too. And for gourmets, I recommend the following recipes.

"Like in a stall". Required: 2 tbsp. l. sour cream, low-fat kefir and mayonnaise, half a pickled cucumber, a couple of sprigs of fresh dill and a clove of garlic. Dried spices: curry mixture, ground coriander, cumin, black pepper. Adjust the amount of salt to taste. Wash the greens and chop finely. Grate the cucumber and peeled garlic clove on a fine grater or chop with a knife. Grind dry seasonings into powder (if necessary). Mix sour cream, mayonnaise and kefir. Add remaining ingredients. Season with salt to taste. Let the mixture stand in the refrigerator for about half an hour.
"Tomato". Take 1 tbsp. l. kefir (ayran) and thick sour cream, 2 tbsp. l. thick tomato juice or ketchup, 4 tbsp. l. homemade mayonnaise, 1-2 cloves of garlic, salt and ground pepper - to taste. Press the garlic through a press. Pour kefir into a deep bowl. Add sour cream, mayonnaise and tomato. Add garlic gruel, pepper and a pinch of salt. Mix thoroughly. The result will be a piquant pale pink sauce.
"Mustard". Required: ready mustard - 1 tsp, mayonnaise - 5 tbsp. l., ketchup or tomato sauce - 2-3 tbsp. l., fresh herbs (parsley, dill) - 3-4 sprigs, fresh garlic - 2 cloves. Chop the garlic cloves in a convenient way. Mix with remaining ingredients. Add salt to taste. Store in the refrigerator in a covered container.

Hearty shawarma with chicken and Korean carrots in lavash

A version that is as close as possible to traditional, fragrant stall envelopes. Juicy fresh vegetables and hearty, flavorful chicken. Tasty and simple. The filling can be supplemented with boiled eggs, fried or raw salad onions, and sweet peppers.

Ingredients for 2 pcs:

How to prepare delicious shawarma with chicken, vegetables and cheese (simple step-by-step recipe):

Traditionally, this street snack is made with chicken roasted on a spit. At home, reproducing the authentic cooking option is quite problematic. But at home, chicken meat can be prepared in other, no less tasty, ways. By the way, you can also use meat leftovers from uneaten dishes the day before to fill shawarma. The most dietary - cooking. To make the chicken juicy and tender, place it in boiling water to cook. For flavor, add vegetables and spices to the pan: onions, carrots, parsnips, allspice, bay leaves, etc. After boiling the liquid again, cook for 30-40 minutes over low heat. Baking in the oven. Brush parts of the chicken carcass with vegetable oil, sprinkle with your favorite spices and table salt. Bake on a baking sheet for 35-45 minutes until done. Frying. Cut the prepared chicken into pieces. Fry in vegetable oil in small portions until golden brown. At the end, sprinkle with seasoning and salt. Cool the finished bird. Remove skin. If necessary, cut into strips.
Remove the top leaves from the cabbage fork. Chop the rest. Place in a colander and rinse well several times. Leave in the sink to drain. Then dry with paper towels. Instead of Chinese cabbage, you can use white cabbage. If the vegetable is “old”, then it is necessary to chop it as finely as possible. Also quite a worthy replacement is lettuce. For example, lettuce.
Cut the cucumbers and tomatoes into thin halves of circles or cubes.
Squeeze the carrots well from the brine. Excess liquid will soak the pita bread and the filling will fall out.
Grate the cheese on a coarse grater. The variety is at your personal discretion. Instead of hard cheese, it is allowed to use suluguni, feta cheese or high-quality processed cheese.
For shawarma, it is advisable to use dense but elastic pita bread. It will not get soggy from the juice of vegetables and will not break when wrapping the filling. If the pita bread is too thin, it is better to fold it in half before folding it into an envelope. If the leaf is large, cut it in half. Small - use whole for one serving. Place a spoonful of sauce approximately in the middle. Spread it, marking a rectangular area for the filling. Layer the filling in any order. But it’s better that the juicy components are in the middle. My ingredients are arranged like this: chicken, cabbage, cheese, tomatoes, carrots, cucumbers.
Fold into a neat oblong envelope. Fold the top and bottom. Cover the filling with one of the side ends. Place the second free edge of the pita bread on top, overlapping. Place the finished shawarma, seam side down, in a dry frying pan (grill or regular). Brown on both sides over medium heat.
Ready! I fried the snack in a sandwich maker, so it turned out flat. Although very tasty.

Juicy shawarma with smoked chicken and vegetables

Not quite a classic option, but very appetizing. The taste of smoked poultry goes very well with Korean carrots and spicy tomato sauce. I recommend you try it!

List of necessary products (for 2 servings):

How to prepare aromatic shawarma at home:

Remove the skin from the chicken. Cut the meat into thin strips or disassemble into fibers. You can take any part of the carcass - breast, legs or even wings. I had the smoked chicken roll.
Chop the cucumber into strips or grate it on a Korean salad grater (or a regular coarse one). If desired, trim off the peel. Lightly squeeze the juice out of the cucumber slices.
Now fresh vegetables. Cut the tomato into half slices. Shred the cabbage. If it is hard, add a little salt and knead it with your hands. Very tasty shawarma is made with Korean carrots. But if it’s not there, a fresh one will do. In this case, I recommend adding more garlic to the sauce. Coarsely grate the raw carrots. And squeeze the pickled one to remove excess liquid.
Cut a large sheet of pita bread into 2 equal parts. Apply sauce in the center. Lay out the filling ingredients - chicken, carrots, cucumber, cabbage and tomato pieces. The sequence is not important.
Roll the pita bread into an envelope. Brown the shawarma in a frying pan without using oil.
Serve warm. A nutritious snack is ready!

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 take a closer look 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.

First we fry our lamb in a frying pan or grill.
It is recommended to cut the finished meat into small pieces; the shawarma will turn out tastier this way.
Vegetables need to be chopped into small pieces or strips, then lightly mashed with your hands.
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.
Spread the sauce in a middle layer on the pita bread, then lay out the vegetable layer. Place pieces of lamb on top.
Wrap the dough and place it in the pan.
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:

The first step is to wash all the vegetables and peel the top leaves from the cabbage.
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).
Fry the meat after greasing the pan. Monitor readiness and turn off the heat immediately after cooking. The brisket should remain juicy.
Cut the cucumbers into long pieces.
We do the same with tomatoes.
Now you need to chop the cabbage.
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.
Grate the garlic and also add to the sauce, mix the mixture thoroughly.
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.
Divide the meat into 4 equal parts and place one of them on the sauce.
Next next on top of the meat will be vegetables. Lay out all the cuttings.
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.
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.
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:

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.
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.
Place the meat and sauce on the table
Roll the meat in our sauce.
Let our pork absorb all the flavors of the seasonings and garlic. In the meantime, you can finely chop the cabbage.
Cucumbers and cheese can be grated; tomatoes should be finely chopped with a knife. I used cherry tomatoes, but absolutely any variety will do.
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.
Place cucumber on top of the meat to make the shawarma more juicy. Next is cheese and tomatoes.
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!

3 recipes

There is hardly a person who has not tried or at least heard of shawarma. The fact is that this dish is simple, but remarkable in its satiety and taste, and is widely distributed throughout the world. The Middle East is considered the generally accepted homeland of shawarma, but you can also find analogues of shawarma in Germany, Mexico, and Africa. Of course, in different countries this dish is called differently, but the essence of shawarma always remains the same - it is a thin flatbread (lavash or pita) in which chopped vegetables and meat are wrapped. Shawarma also comes with various sauces, which can either be placed inside the flatbread or served separately. Shawarma is an excellent alternative to a sandwich, which is why it has become the No. 1 dish for lovers of outdoor recreation, tourists and business travelers. It is prepared in an elementary way, which I invite you to verify.

Classic shawarma

Ingredients:

How to prepare flatbread (lavash) for shawarma

The vast majority of people who start reading my recipe, having reached this point, will exclaim: “I don’t understand why you fool yourself and prepare lavash, it’s sold in all stores?!” That's right, I also think that it is faster and more practical to use store-bought Armenian lavash, especially since it is much larger than what we can prepare at home, and therefore it is more convenient to wrap the filling in it. But I’ll tell you a terrible secret: this world is still full of places where people have never heard of supermarkets and Armenian lavash, but they also want to know the taste of shawarma, and with this I simply have to help them.
Let's start preparing the lavash by pouring the flour into a small bowl. Then add water little by little (about 2/3 cup) and mix the flour at the same time. Add a spoonful of sunflower oil. If desired, you can add a pinch of salt.

When we have formed a homogeneous mass, place our workpiece on a table sprinkled with flour and continue kneading it for at least another 5-7 minutes. All oriental bakers do this, because only thoroughly kneaded dough produces thin flatbreads.
Wrap the kneaded dough in cling film or a plastic bag and leave for 15-20 minutes so that the gluten softens and swells. After this, the dough will become even more plastic and pliable.

As you can see, the dough for pita bread is very, very simple. Roll out the finished dough into a thick sausage and divide it into 6 parts.

Sprinkle the table with flour, place a cut piece of dough on it and roll it into a thin flat cake. The thickness of the cake should not exceed 3 millimeters, and the diameter should correspond to the bottom of the pan in which you will bake it.

It’s convenient to stack raw flatbreads. So that, God forbid, they do not stick together, you should generously sprinkle them with flour or line them with parchment.
Place the frying pan on the fire and heat it well. To bake flatbreads, it is better to use a thick cast-iron frying pan, as it heats up evenly over the entire area, and the flatbread is baked without burning anywhere.
Shawarma flatbread is prepared without any oil or fat. So we place it directly on the heated metal and bake for half a minute on one side, then turn it over and bake for the same half a minute on the other. We remove one cake from the frying pan and immediately place a second one in its place.

You should be careful not to let the flatbread dry out in the pan, otherwise it will become brittle and it will be impossible to wrap the filling in it.
Place the finished cakes in a pile and cover with a towel so that they do not dry out and remain warm.

How to prepare shawarma filling

For the filling, first prepare the meat. We will use chicken, although theoretically the shawarma recipe allows for lamb, beef, turkey, and even pork (in non-Muslim countries).
The best way to use chicken is to use the legs. They are much juicier than brisket, which means the shawarma will be tastier.
Since it is not possible to use a spit at home, we will cook the meat in a frying pan. Remove the skin, cut out the bones and veins from the legs, and flatten the meat. Fry the chicken in a small amount of vegetable oil until cooked.

Literally a few seconds before the heat is turned off, add salt and sprinkle the chicken with spices (personally, I use the usual set of spices for chicken). This should never be done before, as the spices will simply burn in the frying pan.
While the chicken is cooling, we begin making the vegetable part of the filling. To do this, wash the cucumber and tomatoes, peel the onions and carrots. For shawarma, it is best to use blue onions; they are more fragrant and not so bitter. Of course, it wouldn’t be a bad idea to get some sweet Crimean onions, but they can’t always be found on the market.
When the vegetables are washed and peeled, they should be cut. Tomatoes are cut into thin slices, onions into half rings, carrots and cucumbers into thin strips. Yes, we have completely forgotten about cabbage! The cabbage is finely chopped, as for frying or pickling. Here's another little secret: to make the chopped cabbage more juicy, sprinkle it with salt and lightly knead it with your hands.

For real shawarma, sauces are also very important. The most common sauces we have are mayonnaise and ketchup. Of course, they can be used directly, without any improvements, but to make our shawarma more tasty, I suggest adding finely chopped garlic to mayonnaise, and mixing ketchup in a 1:1 ratio with homemade adjika.

The last preparatory stage is cutting the chicken, which has already cooled by this time. I suggest cutting it into thin strips. You've probably already noticed that all the ingredients of the filling are cut this way whenever possible. This is done so that they do not fall out of the shawarma while we are devouring it with appetite.

How to make shawarma

Assembling the shawarma begins by applying a thin layer of mayonnaise with garlic to the central part of the flatbread. A little mixture of ketchup and adjika is spread over it.

Next is a layer of onions, tomatoes, cucumbers, carrots and cabbage. The order of these layers does not matter at all, but there is one exception - traditionally the last layer in shawarma is meat.

After all the layers have been laid, roll the cake into a tight roll. It turns out this is such a very beautiful and appetizing homemade shawarma.

If you used a large and thin pita bread for shawarma, then the filling is swaddled tightly in it: both ends are tucked in, and the pita bread itself wraps the filling in two layers. So you can safely take this shawarma with you on the road.
If you prepared the flatbread at home, then naturally it turned out small, and therefore at the first opportunity it will strive to unfold. To avoid this, I suggest a few tricks. Firstly, each roll can be half-wrapped in a separate paper napkin. It will even turn out beautifully, and besides, your hands will remain clean. Secondly, you can tie the rolls with green onion feathers, as I did in cucumber rolls. Well, thirdly, you can stab the shawarma with a wooden skewer. Only in this case, do not forget to warn your household and guests about this not entirely edible detail.
Yes, I almost forgot, pour the remaining mayonnaise with garlic and ketchup with adjika into sauce boats and also serve. Suddenly someone has a desire to dip shawarma in the sauce. By the way, cooled shawarma can be reheated in a dry frying pan without any problems. That's the whole shawarma recipe, bon appetit to you and your guests!

Shawarma with chicken and pepper

Here is another recipe for shawarma filling. Unlike the first recipe, the vegetables are fried here, so the shawarma turns out more satisfying and spicy. This filling goes especially well in the cool season, when you want something hot and filling.

Ingredients:

Cut the onion into rings, cut the lettuce into strips. I had different colored peppers, so I used one red, one yellow and one green pepper. The shawarma turned out very tasty and beautiful. We do not cut the pepper very thinly.

First simmer the onion in a small amount of vegetable oil, then add the salad pepper. Simmer for 6-7 minutes over medium heat.

Add a glass of tomato juice or a glass of tomato sauce.

Stew vegetables in tomato. When the pepper becomes soft, add the fried chicken meat. The pepper should be soft, but not fall apart. By the way, you can also use canned peppers for this filling; in this case, heat treatment of the pepper is reduced to a minimum.

Add chopped garlic, salt and pepper to taste. It is important to make the filling sufficiently salty and spicy. Just without fanaticism))).

Simmer for another minute and remove from heat. When the filling has cooled a little, roll up the shawarma.
Place a few tablespoons of filling in the center of the flatbread. Fold the bottom edge.

We wrap one side and then the other to make an envelope. To prevent the shawarma from opening, you can pierce it with a wooden skewer.

We wrap the rest of the cakes in a similar way. Since the filling is hot, this shawarma can be eaten right away.

Lenten shawarma

And this is a shawarma recipe for those who fast and cannot eat meat. The filling is vegetable with the addition of beans. It turns out nourishing and tasty!

Ingredients:

We prepare the flatbreads as usual, without eggs, or even without vegetable oil. If desired, add seeds to the dough.
We make the filling almost as in the previous recipe: simmer the onion, add lettuce and tomato juice. When the pepper becomes soft, add a glass of boiled beans. Salt the filling and season with spices to make the filling piquant. Simmer everything together for 5 minutes and remove from heat.
Roll up the shawarma and enjoy the tasty and healthy dish! The result is a complete dish, it contains not only vegetables and carbohydrates, but also vegetable protein, which beans are rich in.

Shawarma (shawarma) is a dish of oriental cuisine, which has become beloved by Russian people because of its speed of preparation, satiety, and excellent taste. Traditionally it is prepared with lamb. But for European people, chicken, pork, and turkey fillings are more often used. In this case, the meat is cooked on a spit in a vertical position on the grill. This type of frying seals the flavor and adds juiciness to the meat. The finished pieces of meat are mixed with the vegetable part of the filling, sauces and laid out on pita bread. This dish can be tasted either in a restaurant, which is undoubtedly expensive, or bought from street vendors, which is definitely dangerous. But if you know at home, you can repeat the cooking process yourself in your kitchen. This will allow you to be confident in the quality of the product. Even though the meat will not be grilled, its taste will still be excellent. Let's figure out how to make shawarma at home for three people.

Products for shawarma

500 g meat. You can take chicken, pork, lamb.
or any other thin one. You will need 3 pcs.
200 g of fresh ripe tomatoes and cucumbers.
One large onion.
Mayonnaise, tomato paste, garlic and herbs (any to your taste).
2 tablespoons of vegetable oil for frying.

Step by step recipe

If your microwave has a “Grill” function, then the finished rolls can be left in this mode for 10-15 minutes. This will allow all the ingredients to be saturated with the sauce and form a single flavor composition. And what would shawarma be without adjika? How to make adjika at home? Very simple and tasty.

Recipe for spicy adjika with traditional ingredients

When preparing adjika, there are no strict rules on the weight and quality of ingredients. Each cook chooses what to add and in what quantity, focusing on his taste preferences. For those who are just trying to cook this dish, I suggest shawarma, which you can change to suit your taste.

Ingredients

Garlic - 6 cloves.
Hot green and red peppers - 2 pcs.
Basil, dill, parsley - a bunch of each herb.

All ingredients must be cleared of seeds and husks, and the stems of the greens must be cut off. Rinse food under running water. There is no need to cut them into small pieces, just place them in a blender or meat grinder and turn them into a homogeneous paste. That's it, adjika is ready. You can serve delicious, tender, warm shawarma along with spicy, invigorating adjika. We hope you learned everything about how to make shawarma at home!

Shawarma is usually served with tomato sauce. It is prepared from fresh vegetables - tomatoes, bell peppers, onions. But there are also other options for preparing a delicious and unusual shawarma sauce. We will look at some of them in the article. And of course, you will learn how to cook shawarma at home.

Shawarma recipes

Homemade shawarma with chicken and carrots in Korean style

Every male in my house loves homemade chicken shawarma. Guests will not refuse it. It can pleasantly surprise your partner, as it contains chicken (you can use boiled chicken instead of smoked), Chinese cabbage and carrots. You can totally afford it.

To prepare homemade shawarma, you need the following products for 3 servings:

3 sheets of thin pita bread,
- 300 g smoked chicken (quarter or breast),
- 150 g of Chinese cabbage,
- 100 g Korean carrots,
- 4-6 tbsp. mayonnaise,
- 6 tbsp. ketchup,
- 1.5 tsp. mustard (optional).

Cooking process:
1. For cooking you need thin pita bread. If the sheets are large, cut them into convenient squares.

2. For shawarma we need chicken. You can take smoked or boiled for a more dietary option.

3. Remove the chicken from the bone and cut into small pieces.

4. For juiciness, you need Chinese cabbage. You can take white cabbage, but the first one is more tender and juicy.

5. Chop the cabbage.

6. Measure out the required amount of carrots in Korean.

7. Now you can assemble the shawarma. To do this, place the prepared ingredients (chicken, cabbage and carrots) on a sheet of pita bread.

8. Season with mayonnaise and ketchup.

9. For spiciness, add mustard, distributing it evenly.

10. Form the shawarma.

11. We get delicious homemade shawarma, which can be prepared in 10-15 minutes.

Bon appetit!

Shawarma with chicken at home

Homemade chicken shawarma is a great option for a hearty lunch.

You will need:

Thin Armenian lavash - 6 pcs.;
chicken breast - 1 pc.;
white cabbage - 300 gr.;
tomato - 1 pc.;
bell pepper - 1 pc.;
cucumber - 1 pc.;
onion - 1 pc. medium size;
garlic - 2 cloves;
ketchup - 6 tbsp. l.;
mayonnaise - 6 tbsp. l.;
Sunflower oil - 50 gr.

How to cook:

1. Cut bell peppers, tomatoes and cucumbers into thin slices, chop cabbage, garlic and onions.

2. The chicken breast is also rubbed with pepper and salt, cut into pieces and fried in a frying pan.

3. Mix mayonnaise, ketchup, and chopped garlic in a small bowl. You can pepper the sauce to taste.

4. Now we begin to assemble the shawarma. To do this, you need to unroll the lavash leaves and place them on the table. The first layer that needs to be placed on the pita bread is fried meat. It is topped with sauce.

5. Place chopped vegetables on the meat and wrap them in pita bread.

The finished shawarma is fried for a couple of minutes in the oil left over from the chicken.

Fact! Grilled meat will be healthier than in a regular frying pan with boiling oil.

Shawarma with pork and carrots in Korean

This is a simple recipe, but the dish prepared according to it will be very tasty. You will need Korean carrots, as well as green salad.

Ingredients:

Pork - 200 gr.;

mayonnaise - 70 gr.;
fresh cabbage - 100 gr.;
ketchup - 30 gr.;
onion - 1 pc.; game.
sunflower oil - 2 tbsp. l.;
garlic - 1 clove;
spices to taste;
lavash - 2 sheets.

Preparation:

1. Cut the pork into small oblong pieces, fry them in a frying pan with a couple of tablespoons of vegetable oil. When the meat releases juice, close the pan and simmer it.

2. Cut the onion thinly into half rings. Fry it until golden brown. Add salt to taste. If your Korean carrots are not too spicy, add pepper.

3. Place the carrots in a colander to allow excess juice to drain out.

4. Finely chop the cabbage into strips, crush it a little with your hands so that it tastes more tender and mix with carrots.

5. Next, mix mayonnaise and ketchup in a bowl, add garlic and season the sauce with fresh herbs. Don't forget to stir well.

6. Place carrots and cabbage on pita bread. First divide the vegetable mixture in half so that there is enough for two servings.

7. Place the pan-fried pork and onions on top.

8. Pour the mayonnaise and ketchup sauce over the ingredients.

9. Roll the shawarma into an envelope and fry in a dry frying pan.

Fact! This shawarma will taste better if you eat it right away.

Shawarma with lamb

To prepare you will need:

Tomato - 3 pcs.;
lamb - 1.5 kg;
onions - 1 pc.;
cabbage - 200 gr;
cucumbers - 3 pcs.;
garlic - 1 pc.;
oregano - 3 g;
lemon - 1 pc.;
natural yogurt - 1 pc.;
lavash - 8 pcs.;
white wine vinegar - 50 g;
olive oil - 400 gr.;
mayonnaise - 400 gr;
ketchup - 300 ml;
ground cinnamon - 2 g;
nutmeg - 2 g;
bay leaf - 2 g;
salt - 3 g;
ground black pepper - 3 g.

How to cook:

1. Lamb meat itself is tough. Therefore, it will need to be marinated before cooking. To do this, combine yogurt, 3 tbsp. l. lemon juice, olive oil, spices and garlic.

2. Remove excess fat from the meat with a knife, cut it into small strips, and pour marinade over it. Place in the refrigerator for approximately 7 hours.

3. Heat the oil in a frying pan and fry the marinated meat in it for 15-20 minutes.

4. Now prepare the sauce. To do this, you just need to mix mayonnaise, ketchup and chopped garlic.

5. Chop the vegetables. Tomatoes - in small rings, and cucumbers - in strips. Cut the sweet pepper into small cubes too.

6. Cut the onions in half. Grind one half, cutting into thin half rings. Also cut the green salad into strips. Chop the meat with a knife too.

7. Place a sheet of lavash on the table and brush it with sauce. Place lamb, green salad, cucumbers and peppers on top.

8. Place a tomato cut into thin rings on top and add onion.

9. Roll the shawarma into a tight roll.

10. Fry it a little in a dry and hot frying pan. The dish is ready!

Note! Instead of green salad, you can use Chinese cabbage to make shawarma.

Poultry shawarma

You will need:

Armenian lavash - 4 pcs.;
chicken fillet - 500 gr.;
tomatoes - 2 pcs.;
fresh cucumbers - 2 pcs.;
white cabbage - 150 gr.;
Korean carrots - 150 gr.;
hard cheese - 150 gr.;
tomato sauce - 150 gr;
garlic sauce - 150 gr.;
sunflower oil - 200 gr;
ground black pepper - to taste;
salt - to taste

Preparation step by step:

1. First of all, wash and dry the poultry meat with napkins. Cut it into strips.

2. Heat a frying pan with vegetable oil and fry the fillet pieces in it for 15 minutes. Be sure to stir the meat while doing this.

3. Wash the vegetables thoroughly. Cut the cucumber into half rings and the tomatoes into small slices. Finely chop the white cabbage.

Fact! When cutting vegetables, use a knife with a wide and thin blade. It is very well suited for these purposes.

5. Grate the cheese on a coarse grater.

6. In a small bowl, mix sauces - tomato and garlic.

7. Cut the lavash sheets in half. Place half on the table and coat it with a mixture of sauces using a pastry brush.

8. Place fried meat on top. Then place the cucumbers, tomatoes and shredded cabbage.

10. Sprinkle cheese on top of the filling.

11. Carefully roll the pita bread into a tube.

Now fry the shawarma until it is completely cooked. This can be done in a dry and hot frying pan. Or you can pour a little oil on it first.

Shawarma from leftover shish kebab

After a feast, there is often a lot of uneaten food left in the refrigerator. Often these are leftovers from baked chicken, turkey, boiled pork or shish kebab. You can make excellent shawarma from this meat. This is a simple and quick dish. It only takes a few minutes to prepare it!

Ingredients:

Thin pita bread - 2 pcs.;
leftover shish kebab - 200-300 gr.;
fresh cabbage - 200 gr;
carrots - 1 piece;
green onions - 3-4 feathers;
pickled cucumbers - 4 pcs;
processed cheese - 1 pc.

Preparation:

1. Leave the cheese in the freezer for a while. When it hardens a little, it will be easier to grate it.

2. Place a sheet of pita bread on the table and sprinkle half of the grated cheese on top.

3. Chop the cabbage and onion with a knife, and grate the carrots on a coarse grater. White cabbage needs to be mashed a little with your hands to make its taste more delicate. Mix it with chopped green onions and carrots.

4. Salt the vegetables and sprinkle pepper on top. Place half of the chopped vegetables on the pita sheets, on top of the cheese.

5. Chop the pickled cucumbers into strips and place on top.

6. Then chop the meat and place it on the cucumbers.

7. Tuck the pita bread in from the sides and roll it into a roll.

8. Prepare the second roll in the same way. Fry your preparations in a frying pan until browned. At this time, the cheese inside will slightly melt and the chicken meat will warm up. Cut the rolls into two pieces and serve.

Shawarma with veal in Turkish

This Turkish dish is called "tantuni" in its homeland. It won’t be difficult to prepare it, but then you can take it with you outdoors, as a snack to work and to school for your children.

You will need:

Veal - 400 g;
lavash - 10 pcs;
onion - 1 pc.;
tomatoes - 3 pcs;
spices - to taste;
greens - to taste.

Step-by-step preparation:

1. Take the veal and chop it finely with a knife. Throw the pieces into the hot fat in a frying pan and fry over high heat, stirring constantly. Season with salt and pepper. Wait for the meat to release juice.

2. Pour hot water over the veal and simmer until done.

3. While the meat is cooking, make the filling. Cut the onion into half rings and add a little salt. Then crush the onion a little with your hands, pour in lemon or pomegranate juice.

4. Coarsely chop the parsley leaves. Cut the tomatoes into small cubes.

5. Place pita bread on the table and place meat in its center.

6. Tuck the edges of the pita bread towards the center and press down so that it is saturated with delicious meat juice.

7. Place diced tomatoes on top, sprinkle onions and parsley.

8. Wrap the shawarma with a roll. Your tantuni is ready!

This is interesting! At first, the poor people ate tantuni. They wrapped fried meat or liver in thin pita bread, covered it with green onions and ate it straight without looking up from their hard work at work.

Shawarma sauces

Some people eat shawarma with regular ketchup. No doubt it's delicious. But it’s still better to cook this dish with an original sauce that will go well with the other ingredients. In the article you will see several recipes for shawarma sauce that can make your dish extraordinarily tasty.

Classic garlic sauce

This sauce will make your dish unusually aromatic and pleasantly spicy. It is prepared with sour cream. And this ingredient should be thick, then the rest of the products will be distributed evenly in it.

Ingredients:

Sour cream - 100 gr.;
kefir - 4 tbsp. l.;
salt to taste;
garlic - 4 cloves;
curry - 1 tbsp. l.;
a mixture of peppers to taste;
fresh or dried herbs.

How to cook:

1. Peel the garlic, pass through a press or chop using a fine grater.

2. Salt the garlic, add curry, pepper, and grind well.

3. Add kefir and stir well.

4. Now add sour cream and herbs. Stir well and leave to brew for half an hour.

Turkish sauce with tomatoes

This is a classic shawarma sauce that is very popular in Turkey. It turns out quite hot.

We will need:

Onions - 2 heads;
bell pepper - 1 pc.;

red pepper - ½ tsp;
tomato paste - 3 tbsp;
coriander oil - 1 tsp;
olive - 2 tbsp;
fresh herbs - to taste;
salt - to taste.

How to cook:

1. Wash the onion well, peel it and cut it into large slices. Then pour it into a blender.

2. Wash the pepper, cut in half and remove the seeds and stem. Cut the pepper into four parts and also place in a blender.

3. Also wash the greens, dry them and add them to the blender bowl.

4. Add the remaining ingredients, grind with a blender, and add salt. Let's taste it.

White sauce

This is a light sauce, without adding tomatoes. An unusual taste is obtained by adding fresh cucumber. This sauce is perfect for preparing dietary recipes.

Ingredients:

Onions - 2 heads;
bell pepper - 1 pc.;
ground black pepper - ½ tsp;
red pepper - ½ tsp;
tomato paste - 3 tbsp;
coriander oil - 1 tsp;
olive - 2 tbsp;
fresh herbs - to taste;
salt - to taste.

Preparation:

1. Fresh cucumber should be washed well, peeled, and the pulp grated on a medium grater.

2. Peel and chop the garlic. The spicier you want the sauce, the more garlic you add.

3. Wash the dill thoroughly, let it dry and finely chop.

4. Combine all ingredients and whisk. Let the sauce sit a little and you are ready to serve.

Features of recipes in different countries

There are many ways to prepare shawarma. Different states do this differently. For example, in Azerbaijan, shawarma is served with white sweet and sour sauce, and the pita bread itself is poured with fat. In Israel, pickled mango or hummus is added to the dish.

Mexicans pre-marinate meat in a spicy sauce, and Germans add fried minced meat instead of pieces of meat.

By preparing shawarma at home, you can feed your loved ones a delicious dish without any extra effort. It's much safer than buying it on the street. Try it and you will like it.