Shawarma dough recipe. Step-by-step photos of how to properly wrap pita bread

Homemade shawarma (shawarma, shavukha) is an excellent snack option that will appeal to both adults and children. You will learn how to cook shawarma in your home kitchen so that it is not only tasty, but also healthy from the recipes we have collected with photos and detailed descriptions.

What is shawarma?

Nowadays there is hardly a person left who has not heard of such fast food representatives with the outlandish name shawarma. They prepare it in different ways in different parts of the world, and the names often sound different: shawarma, shavukha, döner kebab and others. But the basic idea remains the same: juicy, richly spiced, crispy meat, along with fresh or pickled vegetables and sauces, is wrapped in lavash (bread flatbread).

Main components of shavukha

Shawarma at home is no less appetizing than in eateries. But the most important thing is that you will be absolutely confident in its quality, since you will prepare all the ingredients yourself:

1. Meat is the main component of this dish. Suitable for chicken, beef, turkey or pork. It must first be marinated and then grilled. You are unlikely to find such an apparatus in an ordinary kitchen, so we will use a grill pan.
2. Lavash for shawarma must be fresh. It should be plastic, soft, without cracks or tears. It’s also perfect, then the hearty filling is placed in the middle.
3. Vegetables are used fresh or pickled. They are cut into large pieces, or made into a salad, and be sure to add a large amount of fresh aromatic herbs.
4. can be made on a mayonnaise, tomato or sour cream base. You can use mustard, ketchup and simple mayonnaise. Depends on your preferences.

Classic homemade shawarma recipe

Now we will tell you how to make shawarma in your home kitchen. You don't need any special equipment to prepare it. We will cook from chicken. 100 grams of this snack will contain about 200 calories.

For 1 thin pita bread, take the following products:

• chicken fillet – 100 g;
• soy marinade - 15 ml;
• suneli hops, curry, ground white pepper - on the tip of a knife;
• tomato – 1 pc.;
• greens – 1 bunch;
• young cabbage – 50 g;
• cheese – 30 g;
• small pickled cucumber – 1 pc.;
• sour cream and mayonnaise - 1 tbsp. spoon;
• spicy tomato ketchup – 30 ml;
• mustard - optional;
• Oleina.

1. Let's start preparing the shawarma with the fillet: mode and put it in a bowl where it will marinate. Pour over the soy marinade, sprinkle with spices and leave in the refrigerator for 1 hour.
2. Heat the grill pan well, add a little fat (oil) and fry the shawarma meat on each side for a few minutes. It should be browned and juicy, not dry and overcooked.
3. Spread the pita bread and grease it with ketchup. Grate cheese on top. Then add shredded cabbage, sliced ​​tomato and cucumber. Pour a mixture of sour cream and mayonnaise, add slightly cooled chicken, crush with dill and lightly sprinkle with mustard.
4. How to wrap the shawarma is up to you. We recommend rolling it into a roll so that all the filling is inside.
5. Shawarma with chicken in pita bread is fried on both sides in a well-heated frying pan with a small addition of fat until the crust appears caramel-colored. It is better to eat it hot. The proposed recipe for chicken shawarma can be supplemented with any other products.

Student shavuha

Shavukha is just a distorted name for ordinary shawarma. It is undoubtedly very popular among young people due to its satiety. But if you are concerned about the health of your child, then it is better to do it yourself. You will learn how to make shavukha at home from the following recipe.

Required ingredients:

• 1 thin pita bread;
• 150 g pork;
• 3 lettuce leaves;
• 1 tomato;
• 2 large champignons;
• 50 g cheese;
• a pinch of paprika, curry, ground pepper;
• 30 ml lemon juice;
• 50 g margarine;
• salt, oil.

For watering:

• 1 yolk;
• 100 ml Oleina;
• 15 ml lemon juice;
• 30 g mustard;
• 1 tbsp. a spoonful of chopped herbs;
• salt, sugar to taste.

1. Of course, the proposed recipe for shavukha is only one of many. But all the proposed options are very similar to each other. First, cut the pork into strips 1 centimeter wide. Sprinkle them with lemon juice, sprinkle with spices, stir a little and leave to soak for half an hour.
2. As usual, a frying pan replaces the shawarma grill. Heat a little fat in it, add some salt and fry the meat.
3. While the pork is cooking, we will make the sauce for shavukha. Whisk the egg yolk thoroughly with a pinch of salt, sugar and mustard. Continue whisking, adding Oleyna a spoonful at a time. The mass should be homogeneous and creamy. At the end, squeeze in lemon juice and add finely chopped herbs.
4. Remove the fried pork to a plate and fry the chopped mushrooms in the remaining fat.
5. Homemade shavukha is easy to assemble. Grease thin pita bread with watering. Sprinkle with half the grated cheese. Arrange the lettuce leaves. We lay out meat, mushrooms, chopped vegetables and leftover cheese on them and roll them into a roll.
6. Melt the margarine and brush the roll on all sides. Fry until deliciously crisp on all sides. We told you how to prepare shavukha so that it is both satisfying and healthy for the body.

St. Petersburg shawarma

Shawarma is served in pita - unleavened flat bread. We would like to offer one recipe for shawarma, a meat component that we will marinate in yogurt.

For 1 pita you will need:

• 100 ml yogurt;
• a piece of ginger root;
• 1 hour spoon of chicken seasoning;
• 1 garlic clove;
• 1 tbsp. spoon of olive oil;
• 150 g chicken breast;
• 1 tomato and cucumber each;
• 1 handful of chopped dill;
• 1 onion;
• salt to taste;
• 50 ml mayonnaise;
• 50 ml cream;
• 1 garlic clove;
• oil for frying.

1. First, let's prepare the marinade. Add spices, oil, grated ginger and finely chopped garlic to the yogurt. Stir the mixture and apply evenly to the cut brisket. Cover with film and leave for a couple of hours.
2. The watering must be steeped, so let’s do it in advance. Mix mayonnaise with cream and very finely chopped garlic. If desired, you can add salt and curry. We remove it to infuse in a cold place.
3. Cut the onion into half rings and pour boiling water over it to remove all the bitterness. Cucumber and tomato into large pieces and mix with dill.
4. Heat the fat well in a frying pan, add salt and fry the pieces of marinated brisket until golden brown.
5. Cut the pita in half. Lubricate each half generously with sauce. Arrange the vegetables and meat and roll into a cone. You should have an open shawarma. Wrap it in parchment paper and put it in the microwave for a few minutes. Place a little more sauce on top of the hot filling. Tasty and healthy shawarma is ready.

Turkish snack

Döner kebab is a very filling snack made from lamb and vegetables, which is made in Turkey. Of course, lamb can be replaced with chicken or pork, but then it won’t be the same food. To make it easier for you to make it, we offer you a step-by-step recipe to help you.

For 2 servings of doner kebab you will need the following products:

• 300 g lamb pulp;
• 50 ml soy marinade;
• 20ml balsamic vinegar;
• 2 whispers each of dried thyme, suneli hops, ground pepper;
• 50 ml Oleina;
• 30 g mustard;
• 100 g of Chinese cabbage;
• 1 tomato and cucumber each;
• 2 garlic cloves;
• cilantro sprigs;
• 100 ml mayonnaise;
• salt to taste.

1. Preparing meat for doner kebab is a rather long process, so it is better to bake the lamb in advance and heat it in the microwave before putting it in pita. We pierce the pulp in several places with a knife and rub it with a mixture of soy sauce, mustard, vinegar, oil and spices. Cover and leave to marinate for several hours.
2. Then we pack the lamb in foil so that the resulting juice does not leak out during baking. Cook in the oven at 180 degrees for about 40 minutes. Let the baked meat cool slightly and cut into centimeter strips.
3. Shred the cabbage, chop the tomato and cucumber. Finely chop the cilantro leaves and garlic. Mix everything and season with mayonnaise.
4. Divide the pita in half. Place lettuce and meat in layers in the middle. It is better to warm the finished döner kebab slightly in the microwave.

As you can see, the recipe for homemade shawarma is very simple to follow and it is absolutely not necessary to follow it strictly. Here you can completely freely show your imagination and come up with your own version of this dish.

Video: Homemade shawarma - a simple step-by-step recipe

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Thank you for your attention! Well, now let’s return to the topic of preparing shawarma...

This is a Middle Eastern dish of slab or pita bread stuffed with grilled and then shredded meat with spices, sauces, salad and fresh vegetables. Consumed without the use of cutlery.

This delicacy is distributed all over the world, in different variations of preparation. It makes a hearty lunch or snack and can be eaten on the go. It’s quite simple and quick to prepare if you use sausage or ready-made sausages, but if you cook with meat it will take a little longer.

The ideal flatbread for shawarma would be thin pita bread. It should be fresh and soft.

To make the meat in shawarma soft and juicy, I advise you to marinate it first. The simplest marinade of lemon juice, kefir, and olive oil will make tough meat tender.

Homemade chicken shawarma recipe

Chicken meat is the simplest available filling for shawarma at home. You can use any part of it, breast, fillet, cut the flesh from the drumstick without fat and skin, fry it in a frying pan, or take smoked ham.

Ingredients for 4 servings:

• Lavash – 4 pcs
• Chicken fillet – 2 pcs.
• Pickled cucumbers – 100 g
• Tomato – 1 pc.
• Beijing cabbage – 150 g
• Red cabbage – 60 g
• Mayonnaise – 100 g
• Mustard – 100 g
• Ketchup – 50 g
• Spices - to taste
• Vegetable oil for frying

Cooking method:

1. Take chicken fillet, sprinkle with salt, pepper, and seasonings to taste on both sides.

2. Fry over medium heat in vegetable oil on each side for approximately five minutes. The chicken should have a nice looking golden crust, but it should not be too dry so that the finished dish is not dry.

3. While the chicken is frying, cut the Chinese cabbage, well washed and dried with paper napkins, into small strips.

In general, everything that is bought at markets or markets must be washed with running water. After all, none of us knows how products are processed so that they retain their beautiful presentation.

4. We also finely chop the red cabbage.

5. If the cucumbers are small, then cut them into 4 parts or into short strips.

6. Cut the tomato into half rings, although it’s good to cut into thin rings. This will not change the taste in any way. So there are no special rules.

7. Three hard cheeses on a coarse grater.

8. Place mildly spicy mustard, mayonnaise and ketchup in a cup and mix well with a spoon.

On a note! It will be even better if all the above sauces are homemade. Moreover, preparing them is very simple. By the way, this blog also has several cooking recipes, which you can find by simply typing the desired word into the search bar.

9. Cut the aromatic fried chicken into thin flat pieces.

10. Now put a sheet of pita bread on the table. If you have pita bread from the refrigerator, it is advisable to heat it in the microwave first. This way it will become more elastic and will not tear during the twisting process.

11. Place a layer of cabbage on top of it, and put layers of meat on it.

13. Then a little ready-made sauce.

14. Sprinkle grated cheese on top. The most optimal cheese for shawarma is considered to be any hard cheese.

15. Wrap the shawarma in a tube with closed edges.

16. Place our delicacy in the oven for 5 minutes at 200 degrees.

Bon appetit!

Cooking shawarma with sausages at home

Shawarma with sausages is prepared quickly, simply, and tasty. For those who don’t want to do magic in the kitchen for a long time, this option is for you. The main thing is that all the ingredients are fresh, then the dish will be delicious.

There are also a great variety of sauce options for this dish. Mainly based on sour cream, herbs, garlic and seasonings. For the lazy, just take ketchup and mayonnaise, it will also turn out delicious.

Ingredients:

• Lavash - 2 pcs
• Cucumber - 2 pcs.
• Korean carrots - 200 g
• Tomatoes - 2 pcs.
• Sausages - 400 g
• Chinese cabbage leaves - 5-6 pcs.
• Cheese - 150 g
• Ketchup, mayonnaise - to taste
• Greens – 1 bunch

Cooking method:

1. Cut the sausages into small cubes and fry in a frying pan, greased with oil until golden brown. But sometimes, for variety, I cut them into long strips.

2. Cut the cucumbers lengthwise and then crosswise into thin short pieces.

3. Cut the tomatoes into circles of equal thickness.

4. Finely chop the cabbage.

5. Three cheese on a coarse grater.

6. Finely chop the greens with a knife.

7. Now we assemble the shawarma. Place sausages on pita bread, then tomatoes, cucumbers and cabbage on top.

Then comes greens, Korean carrots, cheese, ketchup and mayonnaise.

8. Fold the edges of the pita bread and roll it into a tube.

9. Fry the shawarma on both sides in a dry frying pan.

Bon appetit!

A tasty and satisfying version of cooking with pork

The best food is prepared with your own hands; you are always confident in the quality, freshness and benefits of the food you eat. Pork shawarma with vegetables is very filling and tasty.

The pulp is marinated, fried and cut into pieces or thin slices, vegetables and sauce are added to the filling and the pita bread is rolled in a way convenient for you.

Ingredients for 1 serving:

• Lavash – 1 piece
• Pork – 100 g
• Fresh cucumber – 80 g
• Sweet pepper – 80 g
• Beijing cabbage – 80 g
• Green onions – 5 sprigs
• Green dill – 5 sprigs
• Salt, spices - to taste
• Mayonnaise
• Oil for frying

Cooking method:

1. Salt and pepper the pieces of pork, rub them with seasonings to your taste on both sides, and leave to marinate for half an hour.

2. Then fry the meat over high heat in a frying pan greased with vegetable oil on both sides until golden brown.

3. Cut the cucumber and pepper into strips.

4. Finely chop the Beijing cabbage.

5. Finely chop the greens.

6. Place cabbage on the pita bread, sweet bell peppers and cucumbers on top.

Lightly salt and pepper.

7. Place pieces of fried pork on top.

8. Then pour a small amount of mayonnaise and sprinkle with herbs.

9. Roll the shawarma into a tube. To do this, we bend the side parts of the pita bread as you see in the photo below.

10. Then we begin to twist the lower part.

11. As you can see, the sides are closed.

12. If desired, the finished tube can be warmed up a little in the oven or warmed up with toast.

13. Beautifully cut into 2 parts diagonally and serve.

Bon appetit!

Video recipe for shawarma with sausage and cheese

I suggest watching a video on how to prepare shawarma with sausage and cheese. Just! Fast! Tasty!

How do you like this option? Did you like it? Leave a comment and please express your opinion.

Step-by-step photos of how to properly wrap pita bread

To ensure that the filling does not fall out of the pita bread and that it is convenient to eat, you need to be able to twist the shawarma correctly. This process is not at all complicated. You just need to maintain the proportions of the filling.

• Meat and vegetables should be cut into short strips. If your tomatoes are watery, remove the center portion.
• There should not be a lot of sauce, a large amount will turn the filling into porridge, the envelope will get soggy and lead to the loss of integrity and shape of the shawarma.
• Lavash must be fresh and elastic, otherwise it will break when twisted.
• If this is your first time, wrap the treat in two layers for strength.
• If the pita bread is too big, cut it in half.

There are several ways to roll a shawarma: a closed tube, an envelope, and an open tube. I find the most convenient is a closed tube, since the filling will remain inside and will not fall out or fall apart when used. Read below how to do it.

How to roll a shawarma with a closed tube?

1. Take a rectangular pita bread, grease half of the shawarma base with sauce, leaving the edge 3-4 cm wide.

2. Place the filling on the sauce in layers. Fold the side edges towards the center.

3. Fold the bottom top and immediately make another turn in the same direction, completely hiding the filling.

4. Spin until the end until we get a closed roll.

Roll up the shawarma into an envelope

If you want, try folding it with an envelope according to the photo instructions. It's all quite simple and anyone can figure it out. So try it and perhaps you will like this option much more than the straw.

Well, that's all for today. I hope you enjoy the recipes as much as we enjoy them. Cook and enjoy. And also leave comments on the article.

Thank you for your attention! Cook with pleasure! Bye!

By 10/20/2015

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

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

Ingredients

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

Step-by-step cooking process at home

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



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



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



4. Cut the cucumbers into strips.



5. Chop the tomatoes in the same way.



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



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



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



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



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



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



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



13. Shawarma at home is ready. Bon appetit!

3 stars - based on 1 review(s)

While the Internet is arguing about how to correctly say “shawarma” or “shawarma”, we will quickly prepare this hearty snack. It is not at all necessary to go outside the door in search of street food, and at home, shawarma is no worse, and even better. Judge for yourself: we control everything that goes into the thin flatbread, absolutely all the ingredients: meat, vegetables, and sauces. We can replace fatty pork with turkey or chicken, eliminate hot sauces, or, on the contrary, put it from the heart if you like it spicy. Huge scope for imagination!

I don’t know about you, but in our city all the street food spots are, to put it mildly, questionable! If you have a similar situation, do not risk your health, cook yourself!

So, let's move on to the ingredients (for 4 pcs):

It is difficult to indicate what sauces and ingredients are needed, since your shawarma should consist of your favorite products! The same applies to the number of ingredients... But I will indicate those ingredients that are usually used for cooking in our family, and you will adjust the recipe to suit you.

• Armenian lavash - 2 pcs. (we will cut each sheet into two parts)
• Chicken (or turkey) fillet - 400 g. You can use any meat of your choice: pork, beef, etc.
• Garlic sauce - 4 tbsp. l. (you can prepare it yourself by mixing thick sour cream with a squeezed clove of garlic and herbs)
• Green salad onions - 2 tbsp. l. (finely chopped)
• Vegetable oil for frying meat - 2 tbsp. l. (I use olive)
• Korean carrots - 250 g (in our shawarma this is a mandatory ingredient)
• Ketchup or any other favorite sauce (you can use barbecue, sweet and sour,
  chili sauce, etc.
• Tomatoes - 2 pcs. medium size
• Salt, sugar, pepper to taste

Which pita bread to choose for shawarma?

In our city we sell two types of Armenian lavash: round and in the form of rectangles. In this recipe I used a rectangular one, but the shape does not affect the taste, use whichever is more convenient. I prefer to pack the filling properly so that none of the sauce leaks out, so I prefer a rectangular pita.

Shawarma at home (recipe with photos step by step)

Wash the chicken fillet, dry it on a paper towel, and cut it into small pieces. Heat vegetable oil in a frying pan and lower the meat into it.

Fry until slightly golden brown, then add salt, pepper, and your favorite spices. Stir with a spatula so that the pieces do not burn.

It doesn’t matter what kind of meat you make shawarma from, the meat needs to be fully cooked! In the case of chicken, it takes 10-15 minutes, beef will take longer to cook.

If at the end of cooking the meat pieces seem too large to you, you can further cut them with a knife.

While the meat is frying, chop the vegetables. Tomatoes - into medium-sized pieces. Usually I also add green fresh cucumbers, but now is the time of year - late autumn and cucumbers are long gone, and Turkish ones are completely tasteless. If you have fresh cucumbers on hand, be sure to use them in the filling: they make shawarma tastier and “fresher” in taste.

Finely chop the onion.

Now we lay out a thin sheet of pita bread on the table and begin to fill the flatbread. I usually cut each leaf into two parts, and the shawarma still turns out very large in size. You can make one trial and then adjust the size of the pita bread to suit you. For example, divide not into two parts, but into three.

How to wrap shawarma?

How I fill the pita bread: I step back 2-3 cm from each edge, first grease the flatbread with ketchup and garlic sauce. Then I lay out Korean carrots, fried meat, then tomatoes and herbs are used. Here you give room to your creative impulses and focus on your taste: for example, if you like white cabbage, chop it and add it to the filling.

If you are using fresh white cabbage, first shred it, add a little salt, and then press it with your hands to make the cabbage more tender.

We bend the edges of the pita bread as shown in the photo. And then we twist the folded edge from left to right. While rolling, lightly press the tube with your palm so that the filling is compacted well. That's it, the shawarma is almost ready!

To make the pita bread crispy and not remain rubbery, I recommend frying it in a grill pan without oil on each side. Firstly, the pita bread will not unfold if we heat the seam. Secondly, the structure of the cake will change dramatically! And thirdly, hot shawarma tastes better - it has been tested many times!

And now we’re finally inviting our family over for a hearty snack)! Bon appetit!

Shawarma is very nutritious, and perhaps each family member will eat one piece, no more. If you still have the filling and pita bread, wrap the shawarma in reserve, wrap it in cling film and put it in the refrigerator. There it will be stored for several days (2 days, I don’t recommend storing it longer). At any time you can heat the shawarma in a frying pan and serve. Do not heat it in the microwave, as tomatoes heated in it do not taste very pleasant, and greens are even worse.

Be sure to share in the comments how you prepare shawarma? Maybe you put something tasty and unusual in the filling? I’m also wondering, have you tried baking pita bread yourself? I heard that it bakes once or twice, but I haven’t had a chance to try it yet. If you have a proven recipe, please share.

Bye bye!

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N There’s nothing complicated about buying ready-made shawarma on the street, but sometimes you really want to change something in the recipe, make it your own way. Do you know this feeling? Or maybe it seems that the price for it has recently been shamelessly inflated? Then this article is for you, here we will tell you how to cook shawarma yourself as tasty as possible, quickly and not too expensive. For special enthusiasts, there is even a recipe with your favorite sausages!

Shawarma cannot be called an original Russian dish, but since the times of the USSR, Russian cuisine has been made up of traditional dishes from many countries, including the East. Now you can buy it literally everywhere - there is certainly a 24-hour kiosk on every street, and the choice does not disappoint. And if you want more refined tastes and proven quality, you can order a simple dish in many restaurants and each one will definitely surprise you with its presentation.

In a word, the popularity of shawarma has now reached its peak and therefore the ability to cook it is valued more and more. And it’s not surprising, because there is nothing tastier than good, fresh meat and vegetables combined with hot and slightly crispy pita bread... We will be happy to tell you how to prepare the best shawarma of your life at home and even share some of the master’s secrets! Shall we get started?

Homemade shawarma with chicken

This may surprise you, but traditionally shawarma contains almost no vegetables - neither cabbage, nor cucumbers, and certainly no corn or potatoes. Although recipes are now changing very quickly, first we want to offer you a version of the dish that is closer to its origins, without unnecessary additives - just meat, pita bread and onions. Many people are afraid to cook according to a recipe because they don’t want the dish to turn out dry, but this is very in vain - properly cooked meat simply cannot be that way.

Ingredients:

Chicken fillet (preferably red meat) – 200 grams per person;
spices for shawarma (read more in the “cooking secrets” appendix);
thin, fresh lavash – 1 flatbread per person;
onion – 1/2 small onion per person;
adjika.

How to cook?

Step 1. First, peel the onion, wash it and cut off the bottom and top parts. We won't need them. Rinse the meat. We wrote there about red fillet - this is meat removed from the legs and thighs of chicken. It is this meat that turns out juicy and tender and is traditionally included in the dish. Therefore, we do not recommend using breast fillet.

Step 2: Slice the meat as thinly as possible. The pieces should be long, but the thickness should be as thin as possible. Salt the chopped meat and add the spices that you think are most suitable. Marinate at room temperature in a covered container for about an hour or more.

Step 3. Meanwhile, chop the onion into thin half rings. You can use both red and white onions here, it won’t affect the taste much, and it won’t affect the appearance either - the contents will be hidden behind the flatbread. In a hot frying pan drizzled with oil, fry the onions for about 20 minutes until they are golden in color and have a soft texture. The main thing is not to burn it - this will greatly affect the taste.

Step 4. Now, heat a frying pan (preferably a wok) with a thick bottom and high side. Heat the oil on it and, when the pan is hot enough, place the chicken on it with tongs so that the marinade juice remains in the container.

Stirring constantly, fry the chicken until cooked through. You won't need much time, since thinly sliced ​​poultry meat cooks very quickly. It is also very important not to overcook, because then the meat may dry out. This will affect the taste too much and ruin it, so don't do it.

Step 5: Lay out the pita bread on your work surface. Place the chicken in the center, top with a layer of onion and adjika to taste. Wrap the shawarma tightly and then fry in a dry frying pan on each side until the pita bread is browned or place in a very hot oven. Shawarma is ready! It is recommended to serve with vegetable salad and hot sauces.

Bon appetit!

Shawarma with pork at home

Shawarma has never been a dietary dish, so the best meat for it would be high-quality, tender and fatty pork. Of course, you can always replace it with any other meat you love or even make it vegetarian by adding beans, eggs or, for example, soy meat. And, most importantly, remember - cook with love and everything will turn out better than you can imagine!

Ingredients for two shawarmas:

Pork fillet – 250 grams;
pickled cucumber – 1 large;
White cabbage;
1 small onion;
1\2 small carrots, can be replaced with Korean carrots;
1 medium tomato:
salt;
lavash - 2 flatbreads;
ketchup, mayonnaise.

How to cook?

Step 1. Wash all the vegetables, peel the onions. The meat also needs to be washed; large pieces of fat should still be cut off.

Step 2. Thinly slice the pieces of meat, rub with salt and leave to marinate for 30 minutes. Cut the tomato and pickled cucumber into thin strips, place all the vegetables on separate plates. Cut the onion into thin half rings and pour boiling water in a deep bowl. This will remove excess bitterness and spiciness; after a couple of minutes, the water can be drained. Grate the carrots on a coarse grater or a special grater for Korean carrots. Chop the cabbage with a sharp knife. There should be about a handful per person.

Step 3. Place the cabbage in a deep bowl, lightly sprinkle with oil and sprinkle with salt, leave for 5 minutes. After this, with clean hands, knead it as much as possible. The vegetable will begin to produce juice and soften, this will allow you to get rid of excess volume and make the taste more rich and pleasant. After mashing the cabbage, mix it with the carrots.

Step 4. Heat a deep, heavy-bottomed frying pan and spray it with just a little oil. Place the pork pieces on a hot surface and, stirring occasionally, fry the meat until fully cooked - about 10 minutes. Of course, the thinner you cut the meat initially, the better and faster it will cook.

Step 5. Unroll the pita bread on a work surface. Distribute ketchup and mayonnaise randomly over the entire surface; if desired, you can add mustard, adjika or any other favorite sauce - the main thing is not to overdo it with moisture. For the same reason, there is no need to spread the sauces; leave them in the same condition in which they were applied.

Step 6. Place fried meat on top, distribute vegetables evenly along the center. Then, tightly roll the pita bread, along with all the filling, so that the flatbread is completely covered. We will tell you more about how to wrap shawarma in the appendix.

Step 7. Place the finished shawarma in a very hot oven until it is slightly browned, this will take about 7-10 minutes.

You can serve the shawarma whole or cut into two halves. Bon appetit!

Homemade shawarma with cheese and sausages

No matter how interesting recipes with meat are, sometimes they turn out to be too expensive, including in terms of time. I wonder if it’s possible to prepare your favorite shawarma with sausages so that you hardly need to cook anything? Of course you can, moreover, it will turn out very interesting, you can add a little more cheese and, of course, your favorite sauces. It will take almost no time to prepare - about 10-15 minutes maximum, and the result will be nourishing and very tasty. And most importantly, very inexpensive.

Ingredients for 2 shawarmas:

Sausages that are your favorite, the type is not important for the recipe – 4 pieces;
1 small tomato;
hard cheese – 100 grams;
ketchup, mayonnaise;
lavash - 2 flatbreads;
Korean carrots – 70-80 grams (optional);
fresh or pickled cucumber - 1 medium;
any vegetable you wish.

How to cook?

Step 1. Wash the tomato and cucumber, if it is fresh, cut off the excess parts. Also peel the sausages and place everything on a work surface. In principle, there are no strict restrictions on the choice of products in this recipe; whatever you use can be a combination of your favorite products or products on hand. Want to use bologna instead of sausage? Forward! How long have you been craving corn? You can add that too. Or maybe you have bell peppers in the refrigerator? Amazing. Let's come up with all this, wash it and start cutting.

Step 2. Cut the tomato and cucumber into thin strips; the cucumber can be grated on a special grater for Korean carrots. There are few crunchy ingredients in this recipe, so we recommend that you still use fresh cucumber, but it depends on your preferences. Any other vegetables, if you are using them, should also be thinly sliced ​​and set aside. Grate the cheese on a coarse grater and place it separately - it will be the first thing we use.

Step 3. Sausages. But here we have several options. Of course, like meat, you can simply slice it thinly, but there is another very interesting option. Tell me, do you like hot dogs? If yes, then you will surely understand where I am going with this, right? 
This is a very good way to combine two favorite dishes, so special lovers of this delicacy can not complicate their lives by slicing, but leave everything as is. It will turn out very tasty, you can be sure!

Step 4: Lay out the pita bread on your work surface. Top generously with your favorite sauces, sauce and ketchup, you can add mustard – you’re welcome! Then, spread the cheese along the center of the pita bread. Here we use it first, because being closer to the edge of the pita bread, it will have time to warm up thoroughly and melt - isn’t that why we add it? If this is not too important for you, you can add it whenever you want. If you cut the sausages, spread them over the cheese in the same way, and if you use whole ones, place them next to each other in the very center. In this case, the shawarma will not be too long, but very thick and juicy inside. Distribute the chopped vegetables on top of the sausages in any order, you can sprinkle on top with herbs, seasonings, an additional layer of cheese, or leave it as is - all that’s left is little to do.

Step 5. Fold the top and bottom edges as tightly as possible to make sure that the sausages do not remain somewhere in the center, but rather close to the surface. Then, like a roll, roll the shawarma tightly and press down lightly so that excess air escapes and all the sauces stick to the filling. Now all that’s left is to put the shawarma in the preheated oven for 10 minutes and you can start eating as soon as possible. See how simple it is?

Bon appetit!

How to cook homemade shawarma. Secrets of making real homemade shawarma

Secret 1. Spices. In preparing real shawarma, or, to be more precise, shawarma, one of the most important factors is the correct selection of spices. The meat itself must be of high quality to ensure a bright taste and juiciness of the dish, but only spices can add a unique aroma and oriental notes.

Of course, true masters always prepare their mixtures themselves and pass on the secret of its composition strictly in confidence and only to “their” people. It is almost impossible to find out this secret and everyone has their own secret. Therefore, all we can give you are the main components of the mixtures, which are known to almost everyone. As for what else to add and in what quantities to mix it, only experience, language and the “cook’s sense” can tell you.

Therefore, do not be afraid to experiment and develop “that” taste. Perhaps one day you will become that same master whose secrets all the guests and their spies are trying in vain to find out? 

Among the well-known mandatory spices included in the composition are: coriander, a mixture of different types of peppers, turmeric, paprika (preferably smoked), cardamom, and sometimes cinnamon is added. It is also recommended to add cumin and ground mustard seeds. In short, almost everything you can find on a spice stall at an eastern market.
And dried fruits and nuts are even added to holiday cooking options. It's amazing how many, isn't it?

Secret 2. Cooking meat. I think many of you have seen that in stalls with high-quality shawarma, the meat is never fried in a frying pan. It is cut from some kind of large vertical skewer, on which the meat is strung in a very thick layer.

In fact, this spit is the second biggest secret to making the perfect shawarma. This is not just the grill we are used to. The meat is cut into very thin slices and, most often, from certain parts of the animal’s body, and then marinated with salt and spices. After this, a lot of pieces of this marinated meat are strung on this long skewer and every few levels are layered with high-quality lamb or goose fat, and sometimes both in turn. And then, all of this is slowly cooked, slowly rotating in front of a heat source, ideally coal.

This is how real taste is created and it is, of course, impossible to prepare this at home without special equipment. But for many, the problem does not seem that big, people come up with all sorts of interesting ways to prepare something similar at home. And we have one interesting one for you!

To do this, you will need to cut the chicken meat from the drumsticks and marinate it for about an hour. Then, place the meat in a metal pan and close the lid just enough so that there is a very small passage for air from the oven. Next, you need to place the pan in the middle of the preheated oven. And lastly, you will need a wine stopper. One or two, but they must be dry. So, set it on the lid of the pan and on a piece of foil somewhere in the oven and do not open the oven for 40 minutes. The plug will begin to char and the natural smoke will permeate the chicken meat slowly and gently as it cooks. The pan will prevent the meat from drying out and burning, and at the end you will get very tender and delicious chicken meat, which will be almost indistinguishable from real shawarma. A piece of goose fat in the pan will also be a big plus. Happy experimenting!

Secret 3. Wrap the shawarma. When all the ingredients are prepared correctly and the shawarma is composed, a timid question arises - how to wrap it? There are actually quite a lot of options and there is nothing complicated about them. Now we will explain to you the most basic of them.

So, here is a good and fairly simple option for you. This method is ideal for shorter but thicker shawarma, such as the shawarma we prepared in the third recipe - with sausages.
In this option, you need to fold the pita bread in half with the shorter sides. That is, imagine a rectangle in front of you. There are longer sides at the top and bottom, and short sides at the sides - the pita bread is designed the same way. And now the short sides need to be folded one to the other, and then move the top edge of the centimeter 3-5 down so that the piece turns out to be a little wider.

Now, the filling will need to be laid out parallel to the sides, from top to bottom. When all the filling is laid out, do not fold the top and bottom edges too much.

And starting from the side, which is just on the fold, start wrapping the charm tightly.

Wrap it all the way and... Done! Not that hard, right?

Secret 4. If you decide to cook real and very tasty shawarma, you need to pay special attention to the sauce. Do you think real shawarma should be prepared with ketchup and mayonnaise? But no! It turns out that the correct sauce is prepared on the basis of fermented milk products - sour cream, kefir, etc. You can also put mayonnaise there, but it must be of the highest quality.

Shawarma sauce

So, the ingredients:

Full-fat sour cream - about 5 tablespoons;
good kefir - about 5 tablespoons;
homemade mayonnaise, homemade - about 5 tablespoons;
2 cloves of garlic, grated with 1/3 teaspoon of salt;
dried herbs;
finely chopped fresh herbs;
black pepper.

Then there is nothing particularly complicated. All ingredients need to be mixed and mixed thoroughly with a whisk, you can add a couple of tablespoons of adjika. The good thing about the sauce is that it is refreshing even on a hot day, because it consists of natural ingredients. Thick and rich in taste, it always turns out great and many people like it so much that they are ready to eat it without any meat, just on a piece of bread!

Now you know most of the important aspects of making the perfect shawarma! You no longer have to buy everything only at kiosks; you can experiment and surprise your loved ones at home. Of course, all these subtleties don’t have to be applied late at night when you come home and just want to grab a quick snack. But armed with these tips, you can serve such a seemingly simple dish to the holiday table and be at your best. Few people know such secrets!

Good luck and delicious creations!

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