Recipe for homemade shawarma in pita bread. Shawarma filling

Shawarma is a popular oriental dish of Arab origin. This very tasty dish is prepared from lavash, which is filled with chopped grilled meat with the addition of spices, sauces and salad made from fresh vegetables.

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

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

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

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

Shawarma recipe

for the test we need:

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

step by step preparation:

We prepare lavash - flatbreads for shawarma. Sift the flour into a bowl, add salt, stir. Make a depression in the flour and pour vegetable oil and hot water into it (temperature - 80 degrees), and knead the dough.

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

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

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

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

Lavash prepared according to this recipe turns out soft, thin and smells wonderful. Delicious!

To prevent the finished pita bread from getting too dry, store it in cling film.

To prepare the filling you will need the following ingredients:

for the sauce:

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

preparation:

We will fry the pre-marinated meat in a vertical grill. We string pieces of meat onto vertically located skewers; they will rotate around their axis and relative to the heating elements.

Fry the meat for about 10 - 15 minutes. When the meat is browned, turn off the grill. Chop the meat pieces further. The advantage of grilling meat is that during frying, excess fat drains into special cups.

Other options for cooking meat - simmer the meat in a frying pan, or boil it in broth, cook in the oven, or in a slow cooker (for 1 hour, “Baking” mode).

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

preparing white garlic sauce

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

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

Grease the baked flatbread with sauce, then lay out cabbage salad with carrots, fried meat, cucumber ribbons, tomato slices, wrap everything up and... Bon appetit!

Delicious shawarma with chicken and Korean carrots

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

Ingredients:

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

Step-by-step preparation:

Thinly slice the onion into half rings and start frying in a frying pan in a small amount of oil. Then add chicken fillet cut into small pieces to the onion, add salt, and you can add spices to taste. When meat is fried on onions, the juice does not leak out, and the meat turns out juicy.
Try to chop the white cabbage as thinly as possible, place it in a deep bowl, add salt, sugar, a drop of vegetable oil and vinegar, mix gently with your hands, do not crush it too much.
Chop cucumbers and tomatoes into strips. Korean-style carrots can be purchased in advance from salad vendors at the market.
Lay out the pita bread and layer all the ingredients, starting with the cabbage. Top with homemade ketchup and wrap. Shawarma is ready. Bon appetit!

An appetizing shawarma prepared according to this recipe will turn out juicy, and the carrots will add a touch of spicy flavor.

Appetizing shawarma with sausage and cheese

As a rule, shawarma is prepared with meat, but it can be replaced with boiled, smoked sausage or ham. It will turn out no less tasty and very quickly.

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

We have already learned how to prepare white garlic sauce, now we will prepare tomato sauce. Its taste is much superior to regular ketchup. You can add fresh vegetables to it.

Making red tomato sauce

We will need the following ingredients:

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

Preparation:

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

Take a blender and put in it - chopped bell peppers, sautéed tomatoes and onions, ground red pepper, salt, sugar, tomato paste, cilantro. Grind everything until the consistency of thick sour cream. Let it brew for 20 minutes. The result is a spicy tomato sauce with a sweetish - spicy taste!

Shawarma in St. Petersburg at home

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

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

Hearty vegetarian shawarma with mushrooms

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

Ingredients:

champignons or any wild mushrooms - 250 grams
cucumber - 1 pc.
tomato - 2 pcs.
onion - 1 pc.
lettuce leaves
tomato sauce - 2 tbsp. l.

Preparation:

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

Video. How to wrap shawarma in pita bread

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

If you liked the recipes, like and share them with your friends. Thank you!

Hi all!

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

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

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

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

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

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

There are even options for preparing dishes from these flatbreads:

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

Form round.

Color cream.

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

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

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

Ingredients:

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

Preparation:

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

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

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

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

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

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

All ingredients for our shawarma are prepared:

You can start collecting.

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

2. Then we post cabbage and cucumber:

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

That's all!

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

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

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

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

Many 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 tasty dish due to the massive appearance of kiosks and cafes on the streets of your city that sell ready-made shawarma.

The so-called “shawarma” is very popular because it can be a quick and satisfying snack. And the most convenient thing is that you don’t have to buy it in stalls and kiosks, but can prepare it at home, without spending a lot of time and money. Especially if it's vegetable season!

Shawarma is a quickly prepared dish with hot meat filling and vegetables wrapped in pita bread. It is considered a fast food dish, but by preparing shawarma at home, you can make sure that it turns out not only satisfying and tasty, but also healthy.

Shawarma exists in several forms, and homemade 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 as it cooks, it is cut off and used for filling. In addition to meat, vegetables (and sometimes fish and fruits), cucumbers (fresh, salted or pickled), tomatoes, carrots (either Korean or just fresh), potatoes, cabbage, onions are used, and all this is seasoned with different sauces.

Ingredients:

cabbage - 150 gr;
carrots - 1 piece;
meat (beef) 300-400 g;
onion - 1 piece;
parsley - 50 gr;
not a lot of 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 lavash yourself. Also at home with minimal time investment. And if it’s a quick fix, then it’s easier, of course, to buy it ready-made in the store. The main thing is to make sure that it is not burnt or torn. Because when you wrap it, there is a chance that the sauce will leak through cracks or overdried pita bread.

Ingredients for lavash:

flour - 1 cup:
egg - 1 pc;
not much milk or water;

Homemade shawarma

1. Pour flour into a bowl, add salt. Make a hole in the middle and pour the egg into it, mix the flour with the egg and gradually pour in milk or water and mix. Knead the dough in a cup, then place it on the table and continue kneading. When the dough is ready, let it rest for 20-25 minutes and cover it with a towel.

2. Divide the finished dough into several circles and roll out each piece to 2 mm. Bake in a dry, oil-free frying pan for 1-2 minutes on each side.

3. For the filling, cut the meat into slices and fry it in a frying pan in vegetable oil.

4. Thinly slice the onion into half rings, cut the cucumbers into thin strips, grate the carrots on a Korean carrot grater and cut the cabbage into thin strips.

5. Make the sauce. Mix sour cream with chopped garlic and dill, salt and pepper to taste.

6. Place the baked pita bread on the table and spread with sauce, place the filling on top of the sauce and sprinkle with parsley. And add a little mayonnaise and ketchup. Wrap the shawarma as in the photo

Bon appetit!

Recipe 1. Cooking shawarma with chicken (simple classic recipe)

Ingredients:

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

Preparation:

Cut the chicken fillet into small pieces and fry in butter.

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

3. Peel the pickled cucumbers and cut into strips.

4. Lay out the pita bread on the table and begin to lay out the filling, first add a layer of cabbage, then add a layer of meat.

Pour sour cream on top and place a layer of pickled cucumbers on top of the sour cream.

5. Wrap the shawarma, tucking the ends of the pita bread inside.

6. Place the wrapped shawarma in a frying pan and heat it up, press the shawarma one by one so that it becomes slightly flat, do this on both sides.

Bon appetit!

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

Shawarma, shaverna, shawarma - whatever they call this dish. It would seem like the most common combination of pita bread, meat and vegetables, but how delicious!

This shawarma is prepared in thin Armenian lavash, which you can buy in a store and can easily be prepared with your own hands. As a rule, it is prepared with meat, but meat can also be replaced with boiled or smoked sausage.

Ingredients:

thin lavash - 1 piece;
two processed cheeses;
100 grams of watercress;
100 grams of boiled or smoked sausage;
fresh tomato;
100 grams of ketchup;
fresh cucumber;
bell pepper pod;
100 grams of mayonnaise;

Preparation:

Place a sheet of lavash on the table. Combine ketchup with mayonnaise and grease the pita bread.

Wash the lettuce leaves, wipe with a paper towel and place in the center of the pita bread.

Wash the tomato and cucumber and cut into small pieces in the form of strips, and place in a layer on lettuce leaves.

Remove the stem and seeds from the bell pepper, cut into thin strips, and place on a layer of tomatoes and cucumbers.

Cut the sausage into strips and place in a layer on the pepper.

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

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

Recipe 3. How to cook shawarma at home in pita bread with pork

Ingredients for the sauce:

several cloves of garlic;
dill and parsley;
mayonnaise;

Preparation:

Squeeze the garlic into a cup, add finely chopped herbs, pour mayonnaise over everything and mix.

Ingredients:

lavash - 1 piece;
pork meat - 300 gr;
Chinese cabbage;
fresh cucumber;
fresh tomato;
cheese;
mayonnaise;
several cloves of garlic;
dill and parsley;
vegetable oil;

Preparation:

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

Do not add any spices to the meat; everything you need will be in the sauce.

2. While the meat is soaking, cut the Chinese cabbage into strips, grate the cheese and cucumber, and cut the tomato.

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

Bon appetit.

Recipe 4. Cooking shawarma without chicken (step-by-step recipe with photos)

Ingredients for the sauce:

garlic;
mayonnaise - 6 tbsp;
ketchup - 6 tbsp;

Mix ketchup and mayonnaise, add finely chopped garlic to the mixed ketchup and mayonnaise.

Ingredients for shawarma filling:

lavash - 2 pcs;
hard cheese or suluguni - 200 gr;
fresh white cabbage - 100 g;
Korean carrots-100 gr;
onion - 1 piece;
fresh tomatoes;
fresh cucumbers;
ketchup;
parsley and dill;

Preparation:

1. Place a sheet of lavash on the table and spread with ketchup.

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

3. Add a little sauce.

4. Chop the cabbage into strips, add salt and mash with your hands (to release the juice), lay in a layer on top of the cheese.

5. Place a layer of Korean-style carrots on top of the cabbage layer.

6. Cut the cucumber not too finely and place it in a layer on top of the carrots. Cut the onion into half rings and place on the 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 for consumption.

Bon appetit!

Recipe 5. Simple shawarma recipe with duck (instead of chicken)

Ingredients:

duck meat (boiled) - 200 g;
champignons - 200 gr;
sour cream - 2 tbsp;
butter - 50 g;
greens - 4 sprigs;
fresh or salted cucumber - 1 piece;
Korean carrots - 50 gr;
mayonnaise - 2 tbsp;
ketchup - 2 tbsp;
lavash - 2 pcs;
vegetable oil for frying;

Preparation:

1. Boil the duck meat in advance in salted water, with a bay leaf.
2. Wash the champignon mushrooms and cut into thin strips, place in a frying pan, add salt and cover with a lid, when the mushrooms give up their juice, remove the lid and fry until all the liquid has evaporated, add sour cream and chopped herbs. Simmer for two minutes.

3. Cut the cucumber into slices and place next to the prepared Korean carrots.

4. Take one part, pour mayonnaise, ketchup and distribute over the entire surface of the pita bread. We put the filling on the pita bread: fried duck meat, mushrooms, Korean carrots, cucumbers.

5. Wrap the shawarma and place 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 chef has his own special sauce recipe. Some people add their own special ingredient to the sauce to add a piquant taste - 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;

Preparation:

Mix sour cream, kefir and mayonnaise, mix thoroughly. And add crushed garlic, salt and pepper to taste.
Let the sauce sit for 15 minutes.
Add herbs (parsley and dill) to the sauce to your taste.

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

Recipe 1. Sauce without mayonnaise (spicy garlic)

Ingredients:

kefir - 1 glass;
egg yolks - 4 pcs;
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 sprigs;

Preparation:

Beat the yolks with mustard and kefir, add salt, pepper and mix everything thoroughly.
Continuing to beat, add vegetable oil in a thin stream. Add finely grated or crushed garlic.
Leave the sauce in the refrigerator for 60 minutes. Before use, add finely chopped dill.

This sauce is served with shawarma with chicken or beef.

Sauce 2. With mayonnaise (classic + suneli khmeli)

Ingredients:

fermented baked milk;
sour cream;
mayonnaise;
lemon;
garlic;
khmeli-suneli;
black pepper;
sugar;
salt;

Preparation:

Mix the three main ingredients of the sauce, pour fermented baked milk into a deep plate, put sour cream and mayonnaise in the fermented baked milk. Mix everything thoroughly.
Add 1 tablespoon of salt and the same amount of sugar.
Squeeze 1/4 lemon into the sauce.
Crush 8-10 cloves of garlic and add to the sauce, mix everything thoroughly.
Add 1/2 tablespoon of khmeli-suneli seasoning and the same amount of black pepper.

Khmeli-suneli seasoning is well suited for meat and fish and is 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;

Preparation:

Pour the sour cream into a deep bowl, mix with mayonnaise and squeeze out the garlic.
Season with salt and pepper and add basil and finely chopped herbs.

Sauce 4. Garlic-yogurt

Ingredients:

1 glass of unsweetened yogurt;
1/2 head of garlic;
5 tbsp. olive oil;

Preparation:

Peel the garlic and crush, blend with yogurt, then add butter and blend again. Add salt to taste and add herbs.

Sauce 5. Red tomato sauce for shawarma

Ingredients:

tomato juice - 1 glass;
tomato paste - 3 tbsp;
onion - 1 piece;
bell pepper - 1 piece;
fresh tomato - 1 piece;
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 own taste;

Preparation:

Peel the onion and remove the seeds and stem from the bell pepper. Scald the tomato with boiling water and remove the skin. Add tomato paste, grind the vegetables in a blender into a paste.
Add chopped vegetables to tomato juice. Squeeze the garlic and add seasonings, finely chopped herbs, salt and olive oil.

This sauce can be used for both shawarma and meat.

How to properly wrap shawarma. Let's learn to wrap quickly!

Watch from 1 minute 50 seconds...

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

Secrets of delicious shawarma

According to one Eastern chef, one of the secrets to delicious shawarma is the use of several types of meat, such as chicken, pork and lamb, which must be soaked in a mixture of Arabic spices before frying.

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

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

Never heat shawarma in the microwave because the pita bread will turn sour in it and lose its strength and taste. The finished shawarma can be additionally coated with sauce on top for juiciness and piquancy.

Real, classic shawarma is quite fatty fried meat (chicken thighs, pork or lamb) with the addition of aromatic sauce, vegetables, special sauce and fresh herbs. They are wrapped in thin pita bread, which is then fried in the fat that was rendered while frying the meat until crispy and golden brown. In some cases, to prepare shawarma, pita is used - oriental bread with a cavity inside into which a delicious filling is placed. But you can’t always trust street vendors, and sometimes you can’t trust restaurants, but home-cooked shawarma will be one hundred percent under your control. You use fresh ingredients, your favorite meats and vegetables, and even customize the sauce to your liking.

Homemade shawarma is completely the fruit of your labors and the quintessence of your preferences. In this version it will be difficult to talk about harmfulness; shawarma will be no more harmful than salad. I often, especially in the summer, prepare homemade shawarma and consider it an excellent and quick snack for the whole family. An easy way to feed your household with fresh vegetables and healthy meat proteins. If you don’t get carried away with sauces or prepare it not from fatty mayonnaise, but from sour cream, for example, then the usefulness of the dish will not raise any questions.

Features of cooking meat, sauce and vegetables

Dairy products are used as shawarma sauce - sour cream, kefir or mayonnaise, with the addition of fresh herbs, spices, and chopped garlic. It is the sauce that makes a simple dish, convenient for eating “on the go” and a quick snack, original and juicy.

In addition to traditional vegetables - crispy fresh cucumber and juicy tomato, fresh or sauerkraut, Korean carrots, slices of French fries and many other ingredients are added to shawarma.

Thin pita bread or flatbread, and for those who know how to masterfully bake baked goods, can be prepared at home, this requires a minimum of products, and the cooking process is simple.

Delicious homemade shawarma with chicken, cucumber and Korean carrots

In fact, initially only lamb was used to prepare shawarma, but later the recipe was modified, and now chicken meat from the legs and thighs of chicken is increasingly used. You can also use chicken breast, but then you need to be careful not to dry out the meat when cooking. Shawarma with chicken is one of the most popular home-cooked dishes right now, because it is very simple, inexpensive, and the result is very tasty.

Korean carrots – 100 gr.;
Fresh cabbage (Beijing) – 100 gr.;
Fresh cucumber – 1 pc.;
Some fresh herbs;
Chicken meat from legs or fillet – 300 gr.;
Thin Armenian lavash – 2 pcs.;
Tomato paste – 2 tbsp. spoons;
Mayonnaise 0 2 tbsp. spoons;
A pinch of curry seasoning;
A little vegetable oil;
Coarse salt and black pepper - to taste.

Preparation:

1. Cut the chicken into medium-sized pieces, season with salt and pepper and sprinkle with curry spice. Rub the spices well into the meat and fry it until golden brown in a small amount of oil. The chicken should be fully cooked. Transfer the fried chicken to a bowl to cool.

2. Finely chop the washed fresh herbs and chop the cabbage into thin slices, cut the cucumber into thin strips without removing the core.

3. Mix good mayonnaise with regular tomato paste; to taste, you can add garlic or a little hot chili pepper to the sauce.

4. Coat part of the pita bread with sauce, lay out pieces of meat, vegetables and herbs, add Korean carrots, add more sauce on top and wrap in a roll.

5. Form the required number of servings and fry, heating the shawarma until golden brown on all sides.

When serving, cut the shawarma in half, making an oblique cut, add fresh lettuce leaves and, separately, an additional portion of sauce.

Juicy homemade shawarma (shawarma) with minced meat and mushrooms

Very tasty and incredibly juicy shawarma is obtained according to this recipe, because instead of pieces of meat, homemade minced meat with seasonings and spices is used. In addition, mushrooms mixed with processed cheese are used. Believe me, such shawarma at home will turn out no worse than in street cafes and restaurants. The combination may seem unusual to some, but I highly recommend trying to make shawarma with this set of ingredients.

To prepare you will need:

250 gr. homemade minced meat;
280 gr. any mushrooms, such as fresh champignons;
2 small onions;
A little soft processed cheese;
Fresh Chinese cabbage;
1 chili pod;
Thin pita bread;
A little vegetable oil;
Dry herbs, salt and pepper - to taste.

Preparation:

1. Cut one onion into small cubes, wash the mushrooms and cut into small pieces.

2. Heat vegetable oil in a frying pan and fry the mushrooms first to remove all the liquid. Add salt and spices and melted cheese to the mushrooms, stirring constantly to ensure that the cheese melts and turns into a thick sauce.

3. Separately, fry the chopped onion and place the minced meat in a frying pan. Bring all the ingredients on the stove until fully cooked, not forgetting to season with salt, spices and black pepper.

4. Cut the second onion into thin half rings, salt well and pour boiling water or a small amount of apple cider vinegar for a couple of minutes. If regular onions are suitable for frying, then it is best to marinate red varieties.

5. Grind the chili pepper, removing the hot seeds first.

6. Place mushroom sauce on the pita bread, add minced meat fried until tender, cabbage, prepared chili and pickled onions on top. The final layer is made of mushroom sauce.

7. Now wrap the filling tightly in pita bread, trim off the excess flatbread and fry until golden brown in a dry grooved frying pan.

Well, you can serve the dish to the table by decorating it with sprigs of lettuce leaves or fresh herbs.

Delicious homemade shawarma with turkey - revealing the secrets of cooking

Delicious and at the same time very unhealthy food for a quick snack if you decide to buy shawarma on the street. But if you have fresh shawarma on your table, prepared at home, then you know all the products and methods of storing them, you fried the meat yourself, and added spices to your taste. There will be much more benefit and pleasure in such shawarma. For example, turkey shawarma will not be too fatty, like pork shawarma. After all, the turkey fillet that is used is lean and healthy enough meat that the finished product can be considered almost dietary. The calorie content will depend on how much sauce you add and oil you use to fry the meat. Everything is in your hands here.

To prepare you will need:

Beijing cabbage - a small head;
1 red onion No.
2-3 pickled cucumbers;
1 fresh cucumber;
100 gr. Korean carrots;
1 tbsp. a spoonful of mustard;
2-3 sweet tomatoes;
2 tbsp. spoons of soy sauce;
2 tbsp. spoons of sour cream and mayonnaise;
85 gr. processed cheese;
300 gr. turkey fillet;
Spices - salt and black pepper, sweet paprika and curry, Provencal herbs - a pinch;
A little vegetable oil.

Preparation:

1. Cut the onion into thin half rings, place in a bowl and either scald with boiling water or marinate in salt, sugar and apple cider vinegar.

2. For the sauce, mix processed cheese, soy sauce, sour cream and mayonnaise, and mustard. Add salt and season with spices, and mix thoroughly. You can add a couple of cloves of garlic to taste.

3. Cut the turkey into small pieces, season with salt and spices and fry until cooked.

4. Cut cucumbers, both fresh and salted, into thin strips, and chop tomatoes into cubes. Chop the cabbage and mash it with your hands.

5. Place pita bread on the work surface of the table, coat it with sauce, lay out meat, cucumbers and tomatoes, Korean carrots and cabbage, add more sauce and pickled onions, roll into a tube.

6. Fry on all sides in a clean, dry frying pan, and for those who are not afraid of extra calories, the frying pan in which the turkey was fried will come in handy - you can fry the tortilla in it with the remaining oil.

Bon appetit!

You can pleasantly diversify the taste of shawarma by replacing the meat with good ham or any other smoked meat, and a large number of vegetables will make the dish juicy and healthy.

To prepare you will need:

Thin lavash – 1 piece;
350 gr. good ham;
Any hard cheese – 200 gr.;
A large bunch of greens and lettuce leaves;
150 gr. Korean carrots;
A little mayonnaise;
2 juicy tomatoes;
Red bell pepper – 1 pc.

Preparation:

1. Cut the ham into thin strips.

2. Grind bell peppers and tomatoes, cutting them into small cubes.

3. Chop fresh herbs as finely as possible and mix with mayonnaise, add black pepper.

4. Place pita bread on the work surface of the table, coat with sauce, lay out ham with vegetables and lettuce leaves, add Korean carrots and roll well so that the shawarma does not fall apart when frying.

Warm up, frying the sides of the flatbread until golden brown and serve hot. Delicious, crispy and healthy shawarma at home is ready!

When preparing shawarma according to this recipe, you should pay special attention to the taste of the meat; perhaps it should be marinated for a short time for juiciness and softness, giving additional taste. A special place here will be occupied by Suluguni and Adjika cheese. True Caucasian taste. If you've never tried this, I highly recommend it.

To prepare you will need:

Sauerkraut with beets (Gurian style) – 150 gr.;
Juicy lemon – 1 pc.;
Not very salty cheese or suluguni – 200 gr.;
A bunch of cilantro and basil;
3 tbsp. spoons of adjika;
1-2 juicy tomatoes;
Thin pita bread;
300 gr. lamb pulp;
2-3 cloves of garlic;
150 gr. Greek yogurt;
Favorite spices and seasonings - to taste;
1-2 red onions.

Preparation:

1. Chop the onion, add salt and mash it slightly with your hands so that it releases the juice. Peel and chop the garlic, add to the onion along with spices and seasonings. Squeeze the juice of half a lemon and the purple basil leaves.

2. Cut the lamb into large pieces, salt well and mix with onion and seasonings. Leave to marinate for a couple of hours. To make the spices better absorbed into the pulp, you can add a little vegetable oil to the meat.

3. Add chopped garlic, salt, pepper, a little lemon juice, cilantro to the yogurt and mix well.

4. Cut large pieces of pickled cabbage into thin strips.

5. Fry the pieces of meat in a hot frying pan with oil until cooked, then cool and chop into pieces of a convenient size for eating.

6. Spread a small amount of adjika on the pita bread, add a layer of cabbage, then pieces of meat, chopped tomatoes and cheese, and a generous portion of sauce.

7. Wrap the filling in a tortilla and fry in a frying pan or grill until crispy. You can serve it in any convenient way, for example, by making a wrapper out of baking paper.

Any part of chicken meat is suitable for cooking, but it will be better and juicier with thigh fillet; it must first be cleaned of fat, skin and cartilage. Mushrooms can also be any kind, but the easiest way is to take tender champignons.

To prepare you will need:

1 sweet onion;
200 gr. any mushrooms;
250 gr. chicken meat;
Salt pepper - to taste;
A couple of cloves of garlic;
Thin pita bread;
Fresh herbs;
2-3 juicy tomatoes;
85 gr. mayonnaise.

Preparation:

1. Chop the onion, garlic and mushrooms and fry until the liquid evaporates.

2. Cut the chicken into thin strips, add to the mushrooms and fry with salt and spices.

3. Cut tomatoes and fresh herbs. Lay out the pita bread, coat it with mayonnaise with salt, pepper, garlic and herbs, place meat and vegetables on top and add more sauce.

4. Wrap and fry in a dry frying pan, but slices of fried potatoes are perfect as an addition to this shawarma.

Bon appetit!

Delicious and simple pork shawarma at home

And of course, you can’t go past the traditional and familiar type of homemade shawarma with pork. This is the most common meat in our latitudes and can be cooked very tasty. Pork shawarma may seem a little fatty to you, but the whole point is what kind of meat you use for it. If you don’t like fatty foods, use lean pieces of ham or shoulder. Neck for those who are not afraid for their figure. By the way, you can also wrap shish kebab in shawarma; you just need to lightly cut it into pieces when finished. But in this video recipe you will see how to cook a simple but very tasty homemade shawarma with pork.

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

To make the dish juicy and have a real oriental taste, you need to prepare the meat for shawarma. It is usually pickled. For brine, use vinegar or lemon juice. So, defrost the meat in advance, make a marinade and leave the product in it for two hours.

How to properly wrap shawarma?

Making the filling is a big deal, but wrapping a shawarma properly is an art that needs to be learned. If something goes wrong, the dish will simply fall apart in your hands or the sauce will leak out of it.

Well, without sparing, we coat the entire surface of the pita bread, with the exception of a couple of centimeters around the perimeter, with the selected sauce.
We always place the filling along one of the edges of the dough.
Fold the bottom edge of the lavash towards the filling, then the top.
From the side where the filling layer lies, we begin to wrap the dough into a tube. Be sure to make sure that the dough folds at the top and bottom and turns outward.
Place the finished roll in a heated frying pan without oil, seam side down, to “seal” it. Fry for just a minute and turn the shawarma over to the other side - let it brown too.

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

Shawarma sauce: recipes

The very tenderness and juiciness of shawarma that we love so much is given by the sauce. There are many recipes for dressing, but we will show you the most interesting and tasty ones.

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

Cooking with mayonnaise

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 on a grater.
Mix sour cream, spices, mayonnaise, herbs and garlic.
Cover the mixture in the refrigerator for half an hour. After this, you can start preparing the dish.

Sour cream sauce with basil

Recipe Ingredients:

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, turn the garlic cloves into a paste.
Combine fermented baked milk, mayonnaise and sour cream. Add basil, garlic and salt to the mixture.
All that remains is to use the sauce in the dish recipe.

Garlic-yogurt sauce for shawarma

What to take:

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

Cooking process:

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

Red sauce recipe for the 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 by first immersing them in boiling water for a minute.
Chop the pulp into small cubes.
Cut the onion into small pieces and sauté in oil until translucent.
Add tomato cubes to the onion and simmer for 5 minutes.
Add tomato paste, sugar, red pepper and salt. Cook until thickened.
Cut the peeled pepper into pieces and combine with the bulk of the food.
Transfer the sauce to a blender and puree.
All that remains is to chop the greens with a knife and add to the dressing.

Homemade shawarma with beef

For one serving you will need:

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

How to cook shawarma:

Place half of the thin pita bread on the countertop.
Cut off the required number of leaves from the cabbage head, chop them finely and sprinkle them closer to the edge of the dough. Add a pinch of salt.
Pour any sauce of your choice over the cabbage.
Cut the washed cucumber into thin slices and place on a layer of sauce.
Cook the beef until soft and split into fibers, load the meat onto a layer of cucumbers.
Additionally, you can cut fresh tomato into slices and place them on the beef.
All that remains is to grate the cheese and add the filling.
Now he rolls the pita bread into a roll using the technology described above.
Heat a frying pan on the stove without adding oil. Place the workpiece on it and fry on each side for 2 minutes.

We got a fragrant, tender inside shawarma with a golden brown crust. Bon appetit!

Classic recipe with chicken fillet

List of ingredients:

two fresh cucumbers;
greens - to taste;
two thin pita breads;
mixture of mayonnaise and ketchup – 150 g;
chicken fillet – 0.4 kg;
Korean carrots – 0.2 kg;
half an onion;
two tomatoes.
spices to taste

How to prepare shawarma with chicken:

Cut the washed chicken meat into small pieces.
Finely chop half the onion and saute it in oil until golden brown.
Add chicken pieces to the onion and continue frying until the meat is cooked, adding spices.
Cut washed cucumbers, green parsley and tomatoes into small slices.
Combine equal amounts of ketchup and mayonnaise in a bowl and mix.
Cut the pita breads into two halves each.
All that remains is to form the shawarma. Grease the dough with the resulting sauce.
We lay it out in layers: meat, slices of cucumbers, tomatoes, carrots, fresh parsley.
Roll the pita bread into a roll shape.

We ended up with four gorgeous, juicy servings!

A simple option - with sausage

Recipe Ingredients:

white cabbage – 180 g;
piece of cheese – 90 g;
a couple of pita breads;
Korean carrots – 100 g;
ketchup – 50 g;
fresh cucumbers – 130 g;
mayonnaise – 50 g;
tomatoes – 180 g;
boiled sausage – 220 g.

How to prepare homemade shawarma:

Chop the boiled sausage into small cubes and fry in a heated frying pan.
We cut the tomatoes into thin slices, and chop the cucumbers into strips.
Place the shredded cabbage in a deep bowl, sprinkle in a little salt and crush the product with your hands.
Grind a piece of cheese on a grater and begin to form the appetizer.
We lay out a layer of dough on the countertop and treat it with a mixture of ketchup and mayonnaise or other chosen sauce.
Place some sausage on the edge of the pita bread, add tomato slices and cucumbers, and sprinkle some carrots on top.
All that remains is to add cabbage and cheese.
Fold the bottom edges of the dough toward the center and roll it into a roll shape.

If you want a crispy crust, fry the portions in a dry frying pan for a minute on each side.

In pita bread with pork

Main components of the recipe:

one head of Chinese cabbage;
small cherry tomatoes – 11 pcs.;
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:

Sauté small pieces of pork in a dry frying pan for 5 minutes.
For the sauce, squeeze the garlic cloves and chop the dill very finely. Transfer the garlic and herbs into a deep cup, pour in mayonnaise and stir.
Mix the pieces of meat and the resulting sauce.
Finely chop the leaves of Chinese cabbage, cut the cucumbers and tomatoes into small cubes, and grate the cheese.
Place shredded cabbage on the laid out pita bread and load the meat in the sauce on top.
All that remains is to add tomatoes, cheese and cucumbers. We roll the lavash with the filling into a tube, having first folded the top and bottom edges inward. Fry in a frying pan until lightly crispy.

There is no point in preparing shawarma for future use. After some time, the juicy filling will soften the pita bread and the snack with a crispy crust will turn into an unappetizing porridge. To speed up the process of preparing dinner, prepare the filling in advance and assemble the shawarma itself just before serving.

With duck

You will need:

mayonnaise – 30 g;
boiled duck meat – 0.2 kg;
two pita breads;
fresh herbs - 4 sprigs;
mushrooms – 0.2 kg;
one cucumber;
sunflower oil;
sour cream – 50 g;
Korean carrots – 50 g;
ketchup – 30 g;
piece of butter – 50 g.

Algorithm of actions:

Cook the duck in salted water until tender. Additionally, you can throw a bay leaf into the water.
Chop the washed champignons into thin strips and place in a frying pan. Add salt to the mushrooms and fry until the liquid evaporates.
Sprinkle in finely chopped herbs and add sour cream. Simmer everything together for another 2 minutes.
Cut the cucumber into thin slices.
Combine ketchup and mayonnaise in one bowl and distribute the sauce over the surface of the dough.
Place the filling one by one: duck meat, Korean carrots, mushrooms and cucumbers.

All that remains is to form the shawarma, fry it and serve it on a plate. Bon appetit!

With cheese, meat and vegetables

Recipe ingredients required:

3 sprigs of parsley;
chicken fillet – 0.25 kg;
Korean carrots – 160 g;
two sheets of pita bread;
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:

crushed 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 garlic pressed through a press, add paprika and mix everything.
Shred the chicken into strips and sauté in vegetable oil in a frying pan for 15 minutes. Add salt and meat spices to it.
Finely chop the cabbage leaves, put them in a deep bowl, add a little salt and rub them with your hands to extract the juice from the chopped vegetables.
Finely chop the remaining vegetables.
Place pita bread on the counter and brush with sauce.
Load vegetables and chicken on top in layers, coat with a little sauce again, add carrots and chopped herbs.
Cut a piece of cheese into slices and place them on top of the filling.
Roll the dough into a tube and fry in a frying pan for 2 minutes.

Try the snack right away before it cools down. Bon appetit!

With pork and eggplant

Main products:

a bunch of greenery;
vegetable oil;
lavash – 4 pcs.;
salt and black pepper to taste;
pork – 0.5 kg;
mayonnaise and ketchup – 40 g each;
eggplant – 1 pc.;
garlic – 3 cloves;
tomato – 2 pcs.

Step-by-step preparation:

Remove the thin skin from the eggplant and cut the flesh into strips lengthwise. Sprinkle the eggplant slices with salt and leave for 20 minutes. This is necessary so that all the bitterness comes out of the vegetable.
Place vegetable strips in oil in a frying pan and sauté until golden brown.
Take them out onto a cutting board and chop them into small pieces. You can leave the “tongues” entirely if they are thin enough.
Finely chop the greens and garlic and add to the bowl with the eggplants, pour in the mayonnaise and mix the ingredients.
Cut the pork into small slices and fry over high heat until golden brown. Add pepper and salt.
Lay out the pita breads and distribute eggplants in mayonnaise sauce among each. The next layer will be meat, then slices of tomatoes and ketchup.
We traditionally roll the dough into a roll or envelope and fry the dough on both sides for 2 minutes over low heat.

Serve this delicious dish hot and enjoy its delicate taste. Bon appetit!

Vegetarian shawarma at home

Although the dish under discussion is considered harmful, it can be used to make a delicious meat-free dietary snack. Use lemon juice and low-fat yogurt for the sauce.

What to take:

sweet ketchup – 150 g;
pita breads – 3 pcs.;
tomato – 1 pc.;
vegetable oil – 20 ml;
sour cream – 150 ml;
cucumber – 1 pc.;
salt, curry and coriander to taste;
Chinese cabbage – 2 leaves;
Adyghe cheese – 250 g.

Step-by-step preparation:

In a cup, combine sour cream, spices, ketchup and salt.
Cut the washed cucumber into thin strips.
Chop the tomato into thin slices.
Finely chop the Chinese cabbage leaves.
Mash the pieces of Adyghe cheese with a fork and fry it with the addition of curry.
Coat the pita bread with sour cream sauce, distributing it evenly over the entire layer of dough.
Next to each other we lay out paths of chopped vegetables: tomatoes, cabbage, cucumbers. Spread cheese on top.
Carefully tuck the edges of the pita bread and form a shawarma roll.
Preheat the frying pan in advance and fry the pieces in it for 10 seconds on each side. We serve them to the table immediately.

How to cook shawarma on coals?

In nature, in addition to barbecue, you can make delicious shawarma with the aroma of smoke.

Recipe Ingredients:

forks of white cabbage;
a bunch of dill;
carrots – 1 pc.;
ketchup – 40 g;
two cucumbers;
she is chicken breast;
mayonnaise – 50 g.

Shawarma on coals step by step:

Boil the chicken with the addition of salt, bay leaf and black peppercorns.
All vegetables, except carrots, are peeled or outer leaves and cut into small pieces.
Grind the washed carrots with a grater.
Place the vegetables in a deep cup, add black pepper and salt to taste.
Cut the cooked chicken fillet into small cubes.
If you have large sheets of pita bread, cut them into two parts.
Pour ketchup onto the dough layer and place pieces of meat on it. Next will be a layer of chopped vegetables. Pour mayonnaise over everything and wrap it in dough.

While we were preparing the shawarma, the coals should have already “arrived”. Place the treat on the grill and cook for 2 minutes on each side. As soon as the appetizer acquires a golden crust, remove it from the grill and enjoy the extraordinary taste.

If you ever happen to visit Dubai, do not deny yourself the pleasure of trying shawarma, which is prepared by local residents in fast food restaurants. This is something incredible! In the meantime, improve your homemade shawarma skills and, who knows, maybe your shawarma will soon turn out to be many times tastier than the one in Dubai.