Shawarma at home

Shawarma at home is an interesting culinary solution for your lunch or hearty snack. Homemade shawarma turns out very juicy, aromatic and bright in taste. The cooking process will not take much time. For this, use proven recipes with step-by-step descriptions of the process and photographs.

Shawarma with chicken in lavash, prepared at home

To make the chicken shawarma juicy and appetizing, we will fry the fillet with spices in oil. This must be done quickly and at a high temperature on the stove in order to seal all the juices in the meat with the crust. By the way, you can use any part of the chicken: breast, thigh fillet or legs. Of course, it is better to remove the skin. We use fresh and juicy vegetables for the filling - then the finished shawarma will definitely be tasty and aromatic.

1. 
   How to cook delicious shawarma at home? We remove chicken meat from skin, bones and cartilage. Sprinkle the resulting fillet with salt, ground black pepper and turmeric. If desired, you can use any favorite spices. Rub the spices into the fillet with your hands, trying to distribute them evenly over all the pieces. Heat a small amount of vegetable oil in a frying pan and fry the chicken in it on all sides at high temperature. We achieve a golden brown crust and remove the pan from the stove.
2. 
   Wash and dry the leaves of Chinese cabbage. If there are hard veins, it is better to cut them off. Cut the cabbage across the leaves into thin strips. As an option, instead of Peking salad, Iceberg salad is perfect.
3. 
   Lightly squeeze the pickled cucumbers out of the brine so that there is not too much moisture in the shawarma. Cut them into arbitrary pieces. It is better to choose small cucumbers as they are crispier and denser.
4. 
   Wash the tomato, dry it and cut it into semicircles.
5. 
   In a separate container, prepare the sauce for greasing the pita bread. Mix mayonnaise, ketchup and mustard until smooth.
6. 
   Cut the fried chicken fillet into thin slices across the grain.
7. 
   It’s time to assemble the shawarma from the prepared ingredients. Spread the sheets of pita bread on the work surface. Closer to one of the long sides we place strips of Chinese cabbage, place slices of chicken on it, then put pickles and tomato semicircles.Pour the prepared sauce over the filling and sprinkle with grated cheese. We repeat the same sequence with the second sheet of pita bread.
8. 
   Wrap the filling in pita bread. First, fold the bottom edges, and then roll the roll along the long side along the filling.
9. 
   Place the formed shawarma on a wire rack and place in an oven preheated to 220 degrees on a medium level for five to six minutes.
10. 
    We take the shawarma out of the oven, cut it crosswise with an oblique cut and serve immediately.

Bon appetit!

Shawarma with sausage in lavash at home

Shawarma with sausage is prepared very quickly, because no preliminary preparation of ingredients is required. All you need is to have the pita bread itself and, in fact, the ingredients for the filling in stock. The main taste of shawarma depends on the type and taste of the sausage. It is better to choose soft varieties, such as salami, or boiled sausage - they are simply more convenient to eat as part of shawarma. The pita bread itself, of course, must be fresh. If it has already been sitting for some time, then the dried edges will not form a beautiful appetizer, and will not have the best effect on the taste.

Cooking time: 15 min.

Cooking time: 15 min.

Servings: 2.

Ingredients:

Thin lavash – 1 pc.

Sausage – 100 gr.

Cucumber – 1 pc. medium size.

Cheese – 100 gr.

Mayonnaise – 2 tbsp.

Tomato sauce – 2 tbsp.

Salt - to taste.

Ground black pepper - to taste.

Cooking process:

1. Spread the pita bread on the table surface and level it with your hand. We spread mayonnaise on it and, using a silicone brush or the back of a tablespoon, distribute it in an even layer in the place where we will place the filling. You should get an oval mayonnaise “spot” on one side of the pita bread.

2.Peel the sausage from the casing and cut into thin strips. Place it on top of the mayonnaise.

3. Wash the cucumber thoroughly, dry it and cut off the ends on both sides. If the vegetable is not young, it makes sense to cut off the peel and remove the seeds. Cut the prepared vegetable into thin strips, comparable to sausage strips. Sprinkle with a little salt and ground black pepper.

4. Grate the cheese on a coarse grater and place the cheese shavings on top of the cucumber.

5. Pour with tomato sauce or, alternatively, the usual ketchup.

6. Wrap the pita bread, first folding the top and bottom edges, and then rolling it along the filling. Shawarma with sausage is ready! It is convenient to take with you for a quick and satisfying snack. If you plan to use it right away, then cut the shawarma crosswise with an oblique cut into two servings and serve.

Bon appetit!

Delicious homemade shawarma with pork in pita bread

Shawarma can be an excellent alternative to a hearty lunch if you don’t have time for a full meal. It is filling, nutritious and very tasty. By preparing shawarma at home, you can be completely confident in its quality and adjust the ingredients to taste. We suggest preparing it using pork - this option will definitely be appreciated by the male half of the family. Preparing the meat will take a little time, but the result is completely worth it.

Cooking time: 25 min.

Cooking time: 15 min.

Servings: 4.

Ingredients:

Thin lavash – 2 pcs.

Hard cheese – 150 gr.

Pork – 300 gr.

Cucumber – 1 pc. medium size.

Cherry tomatoes – 10 pcs.

Peking cabbage – 200 gr.

Vegetable oil - for frying.

Garlic – 3 cloves.

Dill – 1 bunch.

Mayonnaise – 150 gr.

Cooking process:

1.When choosing pork for making shawarma, it is important to understand that it should be a fairly soft section with tender flesh. The neck or tenderloin works well.

2. Dry the meat with a paper towel and cut it into small strips across the grain. Heat a small amount of vegetable oil in a frying pan and place the chopped meat in it. At high temperature, quickly fry the pieces until golden brown. At the end of cooking, sprinkle the pork with salt and ground black pepper to taste.

3. To prepare the sauce, peel the garlic. We pass it through a press and put the resulting slurry in a bowl. Wash the dill, dry it and finely chop it with a knife. Place in a bowl with the garlic. Add mayonnaise and mix well.

4. Wash the Chinese cabbage, dry it and chop it finely. If you come across too thick and coarse veins, cut them out and throw them away.

5. Wash and dry the tomatoes and cucumber. Cut off the ends of the cucumber on both sides and grate it on a coarse grater. Cut the cherry in half. We also grate the cheese.

6. At the time of assembling the shawarma, the meat needs to be cooled a little after frying so that it is not too hot. Place it in a bowl.

7. Add the prepared mayonnaise sauce to the meat and mix.

8. Spread a sheet of lavash on the table and level it with your hand. Closer to the edge, place chopped Chinese cabbage along with grated cucumber. We distribute the pork in the sauce over them.

9. Place cherry tomato halves and grated cheese on top.

10. Roll the pita bread into a tube, having previously folded the bottom and top edges. Place the formed shawarma on a wire rack and place in an oven preheated to 220 degrees for five minutes.

eleven.We take out the finished shawarma, cut it diagonally into portions and serve immediately.

Bon appetit!

Shawarma with chicken and Korean carrots in lavash at home

Korean carrots always add flavor. And this is especially useful when it comes to shawarma. Let's cook it with chicken for filling, and also with fresh vegetables - they will give juiciness and texture. Chicken can be used either fried or boiled. We will mix the filling immediately in one container to make it easier and faster to form the shawarma. It is very convenient to take such a snack with you on the road - nothing will crumble or spill, and a satisfying snack is guaranteed.

Cooking time: 15 min.

Cooking time: 15 min.

Servings: 2.

Ingredients:

Chicken – 300 gr.

Thin lavash – 2 pcs.

Korean carrots – 250 gr.

Tomatoes – 1 pc. medium size.

Cucumbers – 1 pc. medium size.

Mayonnaise - to taste.

Ketchup - to taste.

Salt - to taste.

Ground black pepper - to taste.

Cooking process:

1. Free the fried or boiled chicken from bones, skin and cartilage. Cut the meat into small cubes. Place it in a bowl.

2. Wash and dry the cucumbers and tomatoes. For a cucumber, cut off the ends on both sides; for a tomato, remove the mark from the stalk. Cut the vegetables into small pieces and immediately pour them into a bowl with the chicken.

3. Lightly squeeze the excess liquid out of the Korean carrots with your hands and add them to the cucumbers and tomatoes. Add mayonnaise, salt and ground black pepper to taste, mix.

4. Spread the pita bread on the table surface and level it with your hands. Lubricate it with ketchup with a thin layer. Place the filling on one side of the sheet and fold the edges in at the top and bottom.We roll the pita bread along the filling, forming a shawarma.

5. Cut each roll crosswise with an oblique cut and serve.

Bon appetit!

How to make homemade shawarma with chicken and cabbage

Shawarma cooked at home is very tasty. What is especially important is that in this case you can be confident in the quality of the ingredients and the freshness of the snack itself. This recipe includes white cabbage. This simple vegetable can really transform a shawarma, adding a crispy texture and juiciness. Another highlight is the use of pickled onions. It will provide piquancy and sourness.

Cooking time: 30 min.

Cooking time: 20 min.

Servings: 4.

Ingredients:

Thin lavash – 2 pcs.

Chicken fillet – 400 gr.

White cabbage – 250 gr.

Cherry tomatoes – 6 pcs.

Korean carrots – 50 gr.

Onions – 1 pc. small size.

Hard cheese – 100 gr.

Boiling water – ½ tbsp.

Granulated sugar – ½ tsp.

Salt - to taste.

Table vinegar 9% - 1 tbsp.

Garlic – 2 cloves.

Mayonnaise – 2 tbsp.

Ketchup – 2 tbsp.

Vegetable oil - for frying.

Provençal herbs - to taste.

Ground black pepper - to taste.

Cooking process:

1. Shred the white cabbage thinly. We knead it with our hands to soften the fibers and reduce the volume. Add some salt and knead again with your hands.

2. Cut the chicken fillet into slices, sprinkle with salt, ground black pepper and herbs de Provence. Rub the spices into the meat with your hands and let it marinate for five minutes.

3. While the chicken is marinating, prepare the sauce. In a small container, mix ketchup, mayonnaise, pressed garlic, salt and ground black pepper to taste.

4. Peel the onions, rinse and dry. Cut it into thin transparent half rings.Place the onion in a small bowl and add a pinch of salt, granulated sugar and vinegar. Next, pour in the specified amount of boiling water and stir. Leave the onion to marinate for ten minutes.

5. Grate hard cheese on a coarse grater.

6. Fry the chicken fillet in a frying pan with a small amount of vegetable oil until golden brown.

7. Cut the fried meat into thin long pieces.

8. Spread the lavash sheets on the table and level them with your hands. We cut them into two or three parts, depending on the size. Lubricate each part with the prepared sauce and place the prepared cabbage on it. Place lightly squeezed pickled onions on top.

9. Next, add pieces of chicken, halves of cherry tomatoes and grated hard cheese.

10. Roll the lavash with the filling with a roller, first bending the edges so that the filling does not fall out.

11. Place the formed shawarma on a dry baking sheet and place in an oven preheated to 220 degrees for five minutes. The surface of the pita bread should be slightly browned.

12. Cut the finished shawarma crosswise with an oblique cut and serve immediately while it is hot and juicy.

Bon appetit!

Diet shawarma at home PP

Despite the fact that shawarma is essentially fast food, it can be prepared as a dietary dish. It is important to use fresh vegetables, low-fat yogurt-based sauce and properly cooked meat for the filling. In this recipe we will use chicken breast. To make it juicier, marinate it in spices. And in order not to add excess fat when frying, grease the frying pan with olive oil using a brush and cook the breast at high temperature.

Cooking time: 35 min.

Cooking time: 15 min.

Servings: 2.

Ingredients:

Thin lavash – 1 pc.

Green salad – 2-3 leaves.

Chicken fillet – 250 gr.

Cucumber – 1 pc. medium size.

Cherry tomatoes – 6 pcs.

Onions – 1 pc. medium size.

Natural yogurt – 150 gr.

Lemon juice – 1 tsp.

Garlic – 2 cloves.

Table vinegar 9% - 1 tbsp.

Honey – ½ tsp.

Olive oil – for frying.

Salt - to taste.

Ground black pepper - to taste.

Turmeric - to taste.

Cooking process:

1. Dry the chicken breast with a paper towel. Sprinkle the fillet with salt, ground black pepper and turmeric to taste. Rub the spices into the surface of the meat with your hands and then leave it to marinate for fifteen minutes.

2. Heat the frying pan well on the stove. Using a silicone brush, coat the bottom with a small amount of olive oil. Place chicken breasts in a hot frying pan and quickly fry at medium-high temperature on all sides until golden brown. To make sure the chicken is cooked, insert a knife into the center of the breast. If no pink juice flows out of the cut, immediately remove the meat to a plate.

3. Wash the cherry tomatoes and cut them into halves. Wash the cucumbers and cut off the ends on both sides. If the vegetable is not young, it is better to also cut off the peel and remove the seeds. Cut the fruit into thin strips.

4. Prepare the sauce. Place natural yogurt in a small bowl. Add salt, ground black pepper to taste, lemon juice and garlic passed through a press. Mix thoroughly.

5. Peel the onions, wash and cut into thin translucent rings. Place the onion in a bowl, add a pinch of salt, honey and vinegar. Pour boiling water over and stir.Leave for five to ten minutes to marinate, after which we squeeze the onion mass from the liquid with our hands.

6. Cut the fried breast into slices across the grain.

7. Lay out the lavash sheet on the table and level it with your hands. Place washed and dried green salad leaves closer to the edge. Place chicken pieces and cucumber strips on them.

8. Place the cherry tomato halves on top and pour the prepared yogurt sauce over the entire filling.

9. Place pickled onions on top of the sauce. We wrap the pita bread together with the filling in the form of a roller, having previously folded the lower and upper edges.

10. Serve shawarma immediately after cooking. Additionally, you can serve the remaining yogurt sauce and pickled onions.

Bon appetit!

A simple and delicious recipe for making shawarma in the oven

Shawarma is delicious when the ingredients of its filling are successfully combined and provide the necessary juiciness. The pita bread itself is somewhat dry, and without moisture, the snack simply will not reveal all the richness of its taste. For this recipe, in addition to traditional tomatoes, we use daikon radishes and corn. For tenderness, replace hard cheese with processed cheese. We add onions to taste: some people like it a little more spicy, while others can’t stand the specific onion flavor at all.

Cooking time: 25 min.

Cooking time: 20 min.

Servings: 2.

Ingredients:

Thin lavash – 1 pc.

Tomatoes – 1 pc. medium size.

Onions – 1 pc. small size.

Daikon – 160 gr.

Canned corn – 200 gr.

Processed cheese – 50 gr.

Ketchup – 3 tbsp.

Mayonnaise – 2 tbsp.

Salt - to taste.

Ground black pepper - to taste.

Cooking process:

1. Prepare the shawarma sauce. In a small bowl, mix mayonnaise and ketchup until smooth.Stir in a little ground black pepper for flavor.

2. Wash the tomatoes, dry them and cut out the trace from the stalk. Cut the tomatoes into small slices.

3. Peel the onions and wash them. Cut the onion into thin feathers. We adjust the amount of onion in the shawarma according to our own taste.

4. Wash the daikon radish, peel it and grate it on a fine grater. Drain the released juice, otherwise the pita bread may become soggy from excess moisture.

5. Cut the processed cheese into small pieces.

6. Spread the pita bread on the table surface, level it and cut it crosswise into two halves.

7. Apply the prepared sauce to each half of the pita bread and distribute it over the entire area.

8. Scatter canned corn over the sauce.

9. Place tomato pieces and grated daikon on top.

10. Lastly, lay out the pieces of processed cheese. On one side we turn the edge, as shown in the photo.

11. Roll the pita bread together with the filling into a tube.

12. Place the formed shawarma on a baking sheet lightly greased with vegetable oil. Place in an oven preheated to 200 degrees and bake for five to seven minutes until a light golden brown crust appears on the surface.

13. Serve homemade shawarma hot immediately after baking.

Bon appetit!

Hearty and delicious homemade shawarma with minced meat

If you have a small amount of minced meat at home, and you have lavash in stock, then you can prepare a very juicy and satisfying shawarma that will surprise the whole family and will not leave anyone indifferent. Being fast food, this shawarma has a surprisingly balanced composition: there is meat, a variety of fresh vegetables, and carbohydrates in the form of pita bread. A great option for a hearty snack or dinner!

Cooking time: 35 min.

Cooking time: 15 min.

Servings: 4.

Ingredients:

Thin lavash – 200 gr.

Minced meat – 350 gr.

Peking cabbage – 200 gr.

Red cabbage – 70 gr.

Bell pepper – ½ piece medium size.

Tomatoes – 1 pc. medium size.

Cucumber – 1 pc. medium size.

Korean carrots – 100 gr.

Hard cheese – 100 gr.

Garlic – 2 cloves.

Sour cream – 100 gr.

Ketchup – 2 tbsp.

Parsley - ½ bunch.

Salt - to taste.

Ground black pepper - to taste.

Vegetable oil - for frying.

Cooking process:

1. You can use any minced meat that is available: pork, chicken, beef or mixed versions. Add salt and ground black pepper to the meat mixture and mix well.

2. Heat the frying pan well on the stove. Add a small amount of vegetable oil and lay out the prepared minced meat.

3. With constant stirring, fry the minced meat until cooked. The mixture should begin to brown a little.

4. Shred the Chinese cabbage thinly and lightly knead it with your hands to reduce its volume. We also cut the red cabbage thinly and mash it with our hands. Place both types of cabbage in a bowl.

5. Wash the cucumber and tomato, dry it and cut into small pieces. We remove bell peppers from seeds and stalks and cut them into long strips. Place the chopped vegetables in a bowl with the cabbage.

6. Lightly sprinkle with salt and mix all the vegetables.

7. Grate the cheese on a coarse grater.

8. Wash the parsley and dry it. If there are stems that are too coarse, it is better to discard them so as not to spoil the taste of the shawarma.

9. Finely chop the parsley with a knife.

10. To prepare the sauce, place sour cream and ketchup in a bowl. We peel the garlic and pass it through a press.Place the resulting pulp into a bowl.

11. Salt and add ground black pepper to taste and mix thoroughly.

12. Spread a sheet of lavash on the surface of the table, level it with your hands.

13. Generously coat with the prepared sauce.

14. Sprinkle the sauce with chopped parsley.

15. Place the vegetable filling closer to the edge, and Korean carrots on top of it.

16. Distribute the fried minced meat on top.

17. Sprinkle with grated cheese.

18. Fold in the opposite edges.

19. Roll the pita bread into a roll along with the filling.

20. In this way we fill all the sheets of pita bread and form the shawarma.

21. Heat a dry frying pan until hot and place the shawarma in it.

22. Fry it for a couple of minutes on each side at medium-high temperature until golden brown.

23. Serve the finished shawarma hot.

Bon appetit!

Shawarma with sausages in lavash at home

Prepared at home, shawarma will always be fresh and of high quality - it is an excellent snack for the whole family. And if there are sausages inside, not a single child will refuse such food. Currently, you can find different types of thin pita bread in stores. To give your usual shawarma an unusual look, you can use pita bread with spinach - its taste is no different from the classic one, but children will especially like the cheerful color. Of course, regular white pita bread will work just as well.

Cooking time: 20 min.

Cooking time: 20 min.

Servings: 4.

Ingredients:

Thin lavash – 2 pcs.

Sausages – 10 pcs.

Peking cabbage – ½ head.

Pickled cucumbers – 1 pc. medium size.

Ketchup – 3 tbsp.

Hard cheese – 200 gr.

Cooking process:

1. Spread the sheets of pita bread on the surface of the table and level it.Apply ketchup to the pita bread and spread it in an even layer with the back of a spoon. If the pita bread is too dense, you should leave it for a couple of minutes with a layer of sauce - this will soak the dough and the sheet will roll up plastically.

2. Cut the pickled cucumber into thin slices.

3. Grate hard cheese on a coarse grater.

4. Remove the sausages from the casing. There is no need to boil or fry them, since we will later heat the formed shawarma until ready in the microwave.

5. Shred the Beijing cabbage thinly. If you come across thick, coarse veins, remove them so as not to spoil the taste of the finished snack.

6. On a sheet of lavash greased with ketchup, place chopped Chinese cabbage in the form of a strip along the edge.

7. Place slices of pickled cucumber on top of the “Beijing”.

8. Place sausages on the cucumber in the form of a line, as shown in the photo.

9. Sprinkle the filling with grated cheese.

10. We tuck the edges so that the filling does not fall out, and roll the pita bread into a roll along the laid ingredients

11. Place the formed shawarma in the microwave for one and a half to two minutes so that the sausages warm up well and the cheese melts. We cut each roll crosswise with an oblique cut and serve while the appetizer is hot.

Bon appetit!

Step-by-step recipe for making homemade shawarma in pita

You can endlessly experiment with pita in preparing various fast food. The final taste of the shawarma from it depends on the combination of products chosen for the filling. In this case, we suggest using fried minced meat, cucumber, tomato, radish and herbs. Add a little garlic to the sauce for flavor. This is a win-win combination that gives juiciness, piquancy, aroma and rich taste.

Cooking time: 35 min.

Cooking time: 25 min.

Servings: 4.

Ingredients:

Pita – 4 pcs.

Cucumber – 1 pc. medium size.

Tomato – 1 pc. medium size.

Radishes – 1-2 pcs. medium size.

Minced meat – 250 gr.

Parsley – 3 branches.

Sour cream – 150 gr.

Mayonnaise – 50 gr.

Garlic – 2 cloves.

Salt - to taste.

Ground black pepper - to taste.

Vegetable oil - for frying.

Cooking process:

1. You can use any minced meat - pork, chicken, beef or a mixture of these options. Add salt and ground black pepper to taste to the meat mass, mix and fry it in a frying pan until cooked. Place the fried minced meat in a bowl and let it cool slightly.

2. Wash the cucumber, dry it and remove the ends on both sides. Grate the vegetable on a coarse grater.

3. Peel the radishes; if they are rough, cut off the tails. Wash the root vegetables thoroughly and also grate them on a coarse grater.

4. Wash the tomato, dry it and cut out the trace from the stalk. Cut the tomato into small cubes.

5. Heat the frying pan until hot and grease it with a small amount of vegetable oil using a silicone brush. Fry each pita in turn until golden brown on both sides.

6. To prepare the sauce, mix sour cream, mayonnaise, garlic cloves passed through a press and chopped parsley in a bowl. Season the mixture with ground black pepper and mix well.

7. In each pita we make a slit along the edge and put the filling into the resulting pocket: a little grated cucumber and radish, slices of tomatoes and fried minced meat. Pour the prepared garlic sauce over the pita filling.

8. Serve the finished shawarma in pita immediately after cooking.

Bon appetit!