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

Shawarma with pork: a classic of the genre

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

1. Cut the cabbage into thin translucent slices, grate the carrots on a large grater. Wash and chop parsley, green onions, dill, add to carrots and cabbage. Stir the composition as homogeneous as possible. Season with vinegar, pour in vegetable oil.
2. Salt and sweeten the salad to taste. Chop the pork flesh into plates, fry in a pan until golden brown. Then again thoroughly chop the filling with two knives (as is done in a specialized institution).
3. Start making the sauce. Combine tomato paste or ketchup, sour cream, garlic passed through a press into one mass. After stirring the sauce, start collecting the shawarma.
4. Spread pita bread on the table. Close to the left edge, select the strip that you want to grease with sauce. Place half of the total pork on the oiled area, then place the cabbage and carrot salad on top.
5. Pour the sauce over the contents, wrap the top edges of the pita bread. Twirl the shawarma, holding the contents with your fingers. After the roll makes 2 turns, cut off the excess pita bread.
6. Preheat the pancake pan to the maximum mark, send the shawarma to it with the seam down. Fry until crispy on both sides. After the edges have seized, wrap the roll in a bag, put some meat and sauce on top.

Shawarma with chicken

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

1. Peel chicken breasts, if any. Boil the meat by adding a small amount of salt and ground pepper to the water. After cooking, remove and cool the meat, fry in a pan for 3 minutes with the addition of sunflower oil.
2. Chop the sirloin into thin slices. Chop the cabbage, squeeze it with your hands so that the product gives out juice. Wash and peel the carrots, grate with a fine section.
3. Rinse the tomato, remove the stalks and rind (optional). Chop the vegetable into thin orange slices. Cut the pickled cucumbers into strips.
4. Start making the shawarma sauce. Mix mayonnaise with sour cream, add garlic passed through a press. Stir the composition until smooth.
5. Spread the pita bread on a flat surface, brush the middle with the sauce and lay out the chicken meat. Place the tomato, cucumber slices, cabbage, carrots on the side, pour with mayonnaise dressing.
6. Roll up the top edges of the pita bread first, then make a roll. Prepare a pancake maker, heat it, lay the roll seam side down. Soak until crusty, turn over to the other side.

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

1. Mix sunflower oil, soy sauce, spices in a deep bowl. Wash the beef tenderloin, fry it in a pan using butter for 15 minutes, then add water and simmer until tender. After all the manipulations, cool the meat, chop it into thin slices.
2. Combine the beef with the sauce, add sour cream, mayonnaise and a chopped bunch of dill. Squeeze out the garlic, stir it into the bulk. Leave the meat for a quarter of an hour to soak in the marinade.
3. Cut off the "butts" from the cucumbers, cut the vegetable into strips. Wash the tomatoes, remove the stalks, cut them into thin slices (flat half rings).
4. Line the pita bread on a flat surface, distribute the meat along the left edge, put cucumbers with tomatoes and a stalk of green onions next to it. Place some potato chips on top of the beef.
5. Tuck the edges of the pita bread, roll the shawarma, fry in a dry frying pan. Consume hot, otherwise the chips will turn into porridge.

Shawarma with cheese

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

1. Combine apple cider vinegar, salt and granulated sugar into one mixture, bring the mass until the granules dissolve. Chop the onions, marinate them in the prepared sauce. The exposure time is 15 minutes, after which the mixture must be drained.
2. Wash the tomato and cucumber, remove the “butts” and inedible parts (stalks, twigs, etc.). Chop the vegetables into strips, start processing the meat. Wash it, cut into plates, fry in vegetable oil until tender.
3. Grate the cheese on a coarse grater, start collecting shawarma. Spread the pita bread, brush the left side (where the ingredients will be laid out) with mayonnaise and ketchup. Top with the fried meat and Korean carrots.
4. Place tomatoes and cucumbers, pickled onions next to the main ingredients. Grease the filling with ketchup and mayonnaise sauce again, sprinkle with grated cheese and chopped dill. First fold the upper edges of the pita bread, then roll the roll completely.
5. Heat the pancake maker, reduce heat, place the meatloaf seam side down. Fry until a crust appears on both sides, garnish the top with mayonnaise and a piece of meat before serving.

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

1. Wash the chicken fillet, remove the foil, chop into small cubes. Fry in a hot skillet for 5 minutes, then pour in filtered water. Cover and simmer for 10 minutes.
2. When the chicken is done, chop it into strips or thin slices. Peel the onion, cut into half rings. Then you can fry it in vegetable oil or leave it in its original position (it all depends on personal preference).
3. Wash potato tubers, chop into strips, and cook in deep fryer or skillet for full fries. You can fry the potatoes in the usual way if you don't have the right tools.
4. Chop the cabbage, season it with apple cider vinegar, start collecting shawarma. Put pita bread on the table, brush with mayonnaise in the place where the ingredients will be applied. Better to stick to the left.
5. Put the chicken on top of the mayonnaise, place chopped cabbage and some onion on top of the meat. Put the potatoes on the sides, step back 3-5 cm from the edges to make it easier to wrap the shawarma.
6. Pour the filling with mayonnaise sauce, wrap the top edges. Make a roll, prepare a pancake pan. Heat it, do not pour in oil, put the charm with the seam down. Wait until the crust appears, turn the dish over. After frying, start eating.

Shawarma with eggplant

• garlic - 6 teeth
• fresh dill - 1 bunch
• tomato - 2 pcs.
• vegetable oil - 80 ml.
• mayonnaise (fat content no more than 20%) - 60 gr.
• thin rolled pita bread - 4 pcs.
• ketchup - 60 gr.
• eggplant - 0.5 pcs.
• pork meat - 460 gr.
• ground pepper, spices, salt - to taste

1. Wash the eggplant, peel it off, then cut it into thin strips. Stir the eggplants into a deep container, sprinkle with salt, stir and leave for a quarter of an hour. A similar move is performed with the aim of eliminating the bitterness inherent in eggplant.
2. After soaking, fry the chopped vegetable in a skillet with vegetable oil. When a golden crust appears, turn off the hotplate. Chop the eggplants into equal sized cubes immediately after frying.
3. Rinse the dill with water and chop, add to the eggplant. Squeeze the garlic here, add spices, add mayonnaise. Mix the composition well, salt to taste. Get started with meat.
4. Remove all oily parts, wash the pork, pat dry with towels. Chop into strips, fry in vegetable oil until cooked. Then chop the meat with two knives to make small pieces.
5. Spread the pita bread, put the eggplants on the left side, place the pork and tomatoes on them. Top with ketchup or tomato paste (optional) if desired. Start collecting the shawarma while all the ingredients are still warm.
6. Fold up the top edges, which will serve as a filling retainer. Roll the pita bread slowly, holding the contents with your leading fingers. Press down on the filling by rolling the product into a tube. Make sure that the meat does not fall out.
7. When the shawarma is ready, prepare a pancake pan. Heat it up to the maximum mark, lay the roll with the seam down. Fry until crispy and golden brown. Do the same with the second side.
8. After cooking, garnish the top with mayonnaise sauce, a piece of meat, fresh dill and ketchup. Serve hot, otherwise the eggplants will release juice, which will be absorbed into the pita bread and soften it.

It is not difficult to cook shawarma at home if you follow the practical recommendations regarding the available technologies. Check out the most popular recipes based on pork pulp, chicken fillet, beef tenderloin. Try making a roll with hard cheese, eggplant, and French fries. Experiment, vary the proportions as you see fit.

Video: how to make delicious shawarma in 5 minutes

The classic shawarma recipe has many different options that differ from each other in composition. However, the main ingredient in this dish is meat cooked in its own juice in a special way. But today there are already vegetarian types of shawarma.

Shawarma is a Turkish dish traditionally made from lamb, but other types of meat are popular with us. Most often in our country they prepare:

• pork shawarma;
• beef shawarma;
• chicken breast shawarma.

Nevertheless, the residents of our country have not associated this dish with fast food for a long time, since many housewives begin to cook shawarma at home. If you use dietary meat and do not add harmful sauces, then pita and chicken shawarma at home photo recipe is an excellent and healthy dish for the whole family.

To make a real culinary masterpiece out of shawarma, you should familiarize yourself with some of the secrets of cooking.

Cooking features shawarma at home

1. Cooking the filling

Homemade shawarma recipes may vary in ingredients. However, the main ingredient is the meat you choose based on your taste preferences. You can supplement the recipe with a variety of vegetables. Pickled or fresh cucumbers, lettuce and cabbage, fresh or pickled onions, mushrooms and tomatoes go well with this dish.

Various spices and a delicious sauce will help to add an oriental touch to the dish, for the preparation of which you can use mayonnaise, sour cream, mustard or cheese. Garlic sauce is especially popular, which perfectly complements the spicy taste of meat. For a fresher and richer flavor, you can add some greens, young onions, cilantro and basil.

1. Cooking process

Homemade shawarma with chicken step by step recipe turns out to be delicious only if you were able to choose a good pita bread. It should be as fresh and soft as possible, since you will not be able to roll dry pita bread without cracking, due to which the filling will fall out.

In addition, it is worth paying special attention to meat, since the quality of the finished dish depends on its taste characteristics. To make it more tender and juicy, try to pre-marinate it at least a few hours before cooking.

It is advisable to fry the already rolled pita roll with filling in a preheated pan until golden brown.

1. Sauce

Best of all, shawarma is a Turkish cuisine dish combined with spicy and garlic sauce. For the preparation of the latter, sour cream, garlic, fresh green onions and a little pickled cucumber are used.

The hot sauce ingredients are olive oil, adjika and tomato paste, and cilantro for flavor. Add some lemon juice if desired. To achieve a homogeneous mass, it is better to beat all the ingredients in a blender.

If you put into practice all the secrets of cooking this dish, your homemade shawarma recipe will turn into a real culinary masterpiece. If you are not yet sure of your culinary abilities, a shawarma at home recipe with a photo step by step will come to your aid.

Shawarma is one of the most delicious types of fast food. The dish is uncomplicated, consists of simple products, but it turns out to be incredibly tasty. With all this, shawarma is easy to cook at home, especially with chicken.

Shawarma with chicken in pita - general cooking principles

You can take any chicken for shawarma, but fillets from the breast are most often used. It is cut and seasoned with spices. At home, they are simply fried in a dry skillet or with a little oil. Next, fresh vegetables are prepared, as they most often complement the poultry. Usually they use cabbage, cucumbers. Tomatoes, there are very tasty options with Korean carrots, such a step-by-step recipe can be found just below.

An irreplaceable component of shawarma is thin Armenian lavash. Chicken with vegetables is wrapped in it and sauce must be added. Usually, kiosks use just mayonnaise, ketchup or mustard in various combinations. But it turns out much tastier with the addition of spices and garlic, herbs, lemon juice.

How to roll shawarma:

1. Spread pita bread on the table, sometimes it is smeared with sauce. But if the filling is very wet, then it is better not to do this.

2. Lay the chicken and vegetable filling in layers at one end.

3. Bend the near edge of the pita bread, hide the filling.

4. Bend the sides inward.

5. Roll the roll.

Sometimes they cook open shawarma, which is simply rolled like a roll. Another option is one open edge, it turns out a kind of glass. After cooking, the closed shawarma can be fried in a pan. This cannot be done with an open dish. Lavash, which was heated on the grill, looks especially beautiful.

Shawarma with chicken in pita bread (step by step with cabbage)

One of the most juicy and delicious recipes for shawarma with chicken in pita bread, the process of making the filling and sauce is described step by step. It is not recommended to make cabbage salad in advance, let alone salt it. In order not to provoke premature juices.

Ingredients

Breast of one chicken;

150 g cabbage;

1 small carrot or half;

2 tsp lemon juice;

20 ml of oil;

Two pita bread;

1 tsp seasonings for chicken;

Tomato.

For the sauce:

1 tbsp. l. ketchup;

A slice of garlic;

2 tbsp. l. mayonnaise;

Salt pepper;

4 sprigs of dill.

Preparation

1. Rinse the breast, remove the skin and bones, or immediately take a clean fillet. Dry with napkins, cut into 0.5-1 cm slices.

2. Mix chicken seasoning and butter, add lemon juice. Grate chicken pieces with the prepared mixture, leave for five minutes.

3. Preheat a dry skillet. We take dishes with a coating that does not burn anything. We spread the chicken pieces and fry for three minutes on each side. We are guided by the golden brown crust, the fillet does not need to be overdried. Put it in a bowl, let it cool.

4. Shred cabbage and rub carrots to it. We wrinkle our hands to remove the volume of the mass.

5. Cut the tomato into small slices, combine with the salad. Add chopped Bulgarian pepper. You can use a fresh cucumber instead of a tomato or pepper, or add it in addition.

6. Cut the chicken slices across into strips.

7. Prepare shawarma sauce. To do this, mix ketchup with mayonnaise, squeeze a clove of garlic to them, but you can add more chopped herbs. Salt. Since the vegetables are juicy, you don't need much sauce.

8. Cut each pita bread in half to make four small shawarmas. Or we prepare two large bundles, as we like.

9. There is no need to lubricate the pita bread. Put a little vegetable mixture, put the chicken on it. We try to distribute the products evenly so that the shawarma is the same size.

10. Now grease the chicken with the prepared sauce.

11. And again make a vegetable layer, cover the fillet pieces. They will be soaked in vegetable juice and sauce, become juicy, soft.

12. Spin the chicken shawarma in pita bread. The step-by-step process is described just above.

13. If desired, put the bundles in a hot but dry frying pan. Fry first on one side, and then on the other.

Shawarma with chicken in lavash (step by step with mushrooms)

In this recipe for shawarma with chicken in pita bread, the process of making a very fragrant filling is described step by step. Fresh champignons will be used for it. You can similarly cook with pickled mushrooms will also be delicious.

Ingredients

5 champignons;

250 g chicken;

One bow head;

Two pita bread;

120 g cabbage;

2 spoons of ketchup;

70 g sour cream;

0.5 carrots;

Oil and spices;

2 cloves of garlic;

1 tsp mustard;

Greens to taste.

Preparation

1. Rinse the chicken fillet. Wipe dry, cut into strips, sprinkle with salt and pepper, stir.

2. Heat a couple of tablespoons of oil in a frying pan, fry the chicken over a slightly above medium heat until tender. Place in a bowl.

3. Cut the washed mushrooms into small pieces.

4. Add a spoonful of oil to the pan after the chicken, add the mushrooms and fry for ten minutes. All the water should evaporate, be sure to stir.

5. Chop finely onion, pour over to the mushrooms, fry together until the onion is soft for about three minutes. Season with salt, pepper if desired and throw in a spoonful of sour cream. Stir, turn off.

6. Cool the mushrooms.

7. Cut the cabbage into strips, add half of the grated carrots, but you can do without it. We throw in a pinch of salt, wrinkle with our hands so that the cabbage becomes soft.

8. Cut the cucumber into strips, add to the cabbage. You don't need to crush the salad with it.

9. We cut any greens to your taste. You can take dill or parsley, add to the vegetable filling.

10. Mix the ingredients of the sauce: squeeze the garlic into the sour cream, add a teaspoon of mustard to them, add the spices. If you wish, you can add a little lemon juice or apple cider vinegar, the sauce will be more reminiscent of the taste of mayonnaise.

11. Transfer the sauce to the chicken, stir.

12. We spread pita bread on the table. Lubricate half with ketchup on the side on which the filling will be located. Let this part soften well.

13. Put a layer of cabbage salad.

14. Put the mixture of chicken and sauce on it. You can just put the chicken first, then pour the sauce on top, but it turns out tastier and the pieces are better soaked.

16. We finish assembling the shawarma with a finishing layer of vegetables.

17. Gently fold the envelope or simply twist the roll with open edges. As you like. Serve immediately, you can pre-fry on the grill or in a skillet.

Shawarma with chicken in lavash (step by step with Korean carrots and eggplants)

A delicious recipe for a delicious shawarma with chicken in pita bread, the preparation of the spicy filling is described in detail. You can make Korean carrots for her yourself or just buy them in the store. You can use a classic salad or with some additives.

Ingredients

270 g chicken fillet;

130 g Korean carrots;

2 small eggplants;

2.5 tbsp. l. mayonnaise;

Fresh cucumber;

1 tbsp. l. soy sauce;

Salt and pepper;

5 sprigs of parsley;

1 tbsp. l. walnuts;

A slice of garlic;

Two standard pita bread.

Preparation

1. It is better to start preparing the filling with eggplants, as they require preliminary processing. Cut the blue into strips. Sprinkle with salt, forget about them for fifteen minutes

2. While you can prepare the chickens. We also cut the fillets into strips, fry in a greased, but not oiled frying pan until cooked. At the end, pour soy sauce, keep for a couple of minutes to form a beautiful crust, and pour into a bowl. Let the bird cool down.

3. Add a little oil to the pan. We put on the stove to warm up.

4. Rinse the eggplants from excess salt, squeeze with your hands, put in a pan and fry until tender. We do this over high heat so that the pieces do not break or fall apart.

5. Cool the eggplants too.

6. We are dealing with Korean carrots. If there is a lot of liquid, then we just pump. Put the carrots on a cutting board, cut into pieces of 2-3 cm, just a bunch, like greens. If this is not done, that is, the shawarma will not be very convenient.

7. Combine carrots with eggplants, stir.

8. Peel and chop the garlic, pour over the eggplant.

9. Chop the parsley and add to the vegetables.

10. Cut the cucumber into strips. He will give pleasant fresh notes, we send it to the vegetable filling. You can use tomato or pepper, they also go well with carrots and eggplants.

11. Chop walnuts, but you can cook them without them, fill the eggplants, stir.

12. Put one spoonful of mayonnaise with the chicken, you can use sour cream. We also mix.

13. We collect shawarma on pita bread. Lubricate the sheets with the remains of mayonnaise, put some eggplants with carrots, then a layer of chicken and again vegetables.

14. Twist the envelopes. If desired, additionally fry and heat in a dry frying pan.

All products for shawarma can be prepared in advance, put into containers and left in the refrigerator, but nothing can be salted and seasoned with sauces. At the right time, all that remains is to quickly assemble the dish, fry for a couple of minutes in a frying pan.

It is not necessary to specially cook chicken for shawarma. Is there a kebab left? It can be put into a dish! Have a smoked leg? It will do too! Even ordinary boiled or baked poultry can be used, but you will have to flavor it with additional spices.

If there is no ketchup, then you can use tomato paste for shawarma. The sauce should be slightly diluted with water, seasoned with spices and garlic.

Probably everyone heard about shawarma, ate a lot, but they did it at home, I think not so many people, although there is nothing complicated in making shawarma. In principle, Caucasian shawarma, and many other examples can be cited in different countries of their own, this is a filling wrapped in a cake.

Everyone has different fillings, mostly vegetables, meat, less often fish. Necessarily some kind of sauce, based on sour cream, tomatoes or derivatives of ketchup, mayonnaise, all kinds of hot sauces. However, when you cook at home, put whatever your heart desires. All this will be delicious.

How to cook shawarma at home step by step recipes with photos

Let's take a look at a few recipes, and then you will understand how this is all done, what you can roughly put, and you yourself will cook everything to your liking. In the first recipe, we will tell you how to make pita bread correctly, but now it is easier of course to buy pita bread in a store, on the market, which many people use. There are very good pita breads, and good ones mean soft and flexible.

Menu:

1. How to cook pita bread at home

Ingredients:

Thin pita bread:

• Flour - 350 g.
• Water - 150 ml.
• Vegetable oil - 2 tablespoons
• Salt - 1 tsp

Shawarma at home:

• Chicken fillet - 1 pc.
• Fresh cabbage - 1/4 head of cabbage
• Pickled cucumbers - 2-3 pcs.
• Sour cream - 2-3 tablespoons
• Butter - 20 g.

Preparation:

1. Put a pot of water on the stove and bring to a boil. As the water boils, pour salt into it and stir well.

2. Pour the flour into a deep bowl and make a small depression in it. Water gradually, in parts, stirring well each time, pour into flour.

3. Add vegetable oil to the dough and mix with a fork to cool and knead it with your hands.

4. Put the dough out of the cup on a cutting board and begin to knead well, this will take 4-5 minutes. The dough is ready, wrap it in cellophane and let it rest for 30-40 minutes.

5. The dough is rested, we make such a thick sausage out of it.

6. For our frying pan with a diameter of 24 cm, we divide it into 12 parts. If you have a larger or smaller pan, divide by another number of parts that suits you.

Since pita bread is fried very quickly, it is advisable to first roll all the pieces of dough into flat cakes. It is necessary to roll very thinly.

7. Once rolled out, give it a nice round shape by cutting the edges along the lid of the frying pan or on a plate. We remove the surplus.

8. Heat the pan well. If the temperature is low, the pita will not rise, but if it is high, it will burn. Therefore, we set the mode on the stove, slightly above average.

9. It is necessary to prepare a plate for ready-made lavash and water with a brush for greasing the lavash. You also need a damp towel to cover the pita bread.

10. As soon as large bubbles appear on the cake, turn it over.

11. Also fry from the second side.

12. Put the finished pita bread on a plate and carefully grease it with a brush with water on both sides. Cover the pita bread with a damp towel, then the pita bread will be soft and flexible.

13. And we do this as many times as we have cakes. The lavash turned out to be soft and tasty. It can be used in place of bread.

We store it in a plastic bag for 3 days in the refrigerator. Can be stored in the freezer for several months. It defrosts literally 10 minutes.

Well, if we made lavash with you, let's finish it to the end and fill it with a simple filling.

14. Cut the chicken fillet into thin slices.

15. Put butter in a frying pan and heat it up.

16. Put the chicken fillet in a frying pan and fry.

17. While the chicken is fried, cut the cabbage into strips, shake it well with your hands and salt.

18. The meat is almost ready, salt, pepper it, bring it to readiness. Do not overdry, the meat should be juicy.

19. Remove from heat and set aside to cool.

20. Peel the cucumbers and cut into strips.

21. We fill the pita bread with the filling. First, put the cabbage.

22. Then we put the meat.

23. Add sour cream and a couple of cucumber pieces.

24. We wrap the pita bread, turning the ends.

25. In the same pan where the meat was fried, put the lavash rolls. Preheat the pan.

26. Press the rolls in turn with a spatula so that they become a little flat.

27. We do the same on the other side.

Well, our lavash is ready.

Put it on a plate and serve.

Bon Appetit!

1. Shawarma from the best beef

Ingredients:

• Marbled Beef Steak
• Cucumber
• Tomato
• Avocado
• Onion
• Olive oil or any vegetable oil.
• Corn salad or spinach, or another salad of your choice. Try not to obstruct the flavor of the meat.

For the sauce:

• Cottage cheese
• Medium Hot Mexican Taco Sauce
• Garlic

Preparation:

Let's start with the vegetables so that the meat comes straight out of the pan.

1. Cut the cucumber into strips and then cut into small cubes.

2. Cut the tomatoes into small cubes.

3. Now we will add the avocado. If someone does not know, avocados should be bought soft. Peel the peel.

4. Divide the avocado in half, one half is enough for one serving, or maybe even two.

5. Finely chop the onion and put everything in a deep cup.

6. Pour all this with olive oil. Salt and sprinkle with black pepper.

7. This is how we got a salad. Mix everything and set it aside.

8. Prepare the sauce. We take a tablespoon of curd cheese, we have it with tomatoes in Italian, you can take any, put it in a bowl.

9. Add a tablespoon of Taco sauce there. Can be replaced with homemade lecho or purchased. If there are large vegetables, cut them into smaller ones.

10. Season with salt and pepper and add garlic to taste, grate. Mix everything thoroughly. The sauce is ready. Set aside.

11. Now let's get down to the meat. The meat is expensive, we will fry the whole steak. Salt and pepper the steak on both sides.

12. Turn on the frying pan - grill or just a frying pan and heat it up strongly. On a hot grill, without oil, put the steak and fry it for 4-5 minutes, periodically pressing it gently with a fork until the meat turns golden. If we fry in a simple frying pan, you need to add a little oil, odorless, so as not to interrupt the taste of the meat.

13. Turn over and fry as well, do not forget to press, do not overdry. Since we have marbled beef, this steak does not need to be fried to the end, but leave a little with blood. But this is not for everybody.

14. Our steak is ready.

15. Wrap the steak in foil and let it rest for 2-4 minutes.

16. Cut the steak into slices, see what the most beautiful steak is.

17. Cut these layers of meat into pieces.

18. Spread lavash with sauce, stepping back from the end by a few centimeters. Put the salad on the sauce.

19. Put the meat on the salad.

20. Grease with sauce

21. Finally, lay out the vegetables.

22. We wrap the pita bread, tucking the edges.

23. Put the wrapped pita bread on the grill, or the pan is already dry and fry on both sides for 1-2 minutes. It depends on how roasted and crisp you like.

Shawarma is ready. Look at the beauty. Real jam.

Bon Appetit!

1. Shawarma with beef without the use of fats

Ingredients:

• Lavash - half a leaf
• Natural yogurt -2-3 tbsp
• Mustard - 1 tsp
• Balsamic vinegar - 1 tsp
• Beef - 150-200 g.
• Spinach
• Tomato - 1 pc.

Preparation:

1. Cut the meat into thin small slices convenient for you. We will cook in a multicooker. We spread the meat in a multicooker without oil. Salt and stirring constantly, bring to readiness. Since our pieces are small and thin, they will fry very quickly.

2. Before finishing frying the meat, add spices. Add your favorites. Usually it is necessary to add black pepper or red, or both, the rest of the spices to taste. We added turmeric, fennel, cumin, red pepper, coriander, etc.

3. Turn off the multicooker, close the lid and set aside for a while.

Cooking the sauce.

4. Take about 2 tablespoons of plain yogurt, add a teaspoon of classic mustard, a teaspoon of balsamic vinegar. Mix everything thoroughly, you can add more spices here.

5. Take half of the pita bread, grease it with sauce, put the meat that has already reached full readiness on top, Put on top without slicing the spinach leaves and cut the tomato into thin slices, as you see fit. You can put several half-rings of onions.

6. Roll up, picking up the edges. We put it on the grill or in the pan. Fry a little on both sides.

The shawarma turned out to be hearty, tasty and healthy, as it was cooked without fats.

Bon Appetit!

1. How to cook shawarma at home

Ingredients:

We've already cut all the ingredients.

• Chicken fillet - 200-300 g.
• Any grated cheese - 100-150 g.
• Cucumber - 1 pc.
• Tomato - 1 pc.
• Onion - 1 pc.
• Korean carrots - 200 g.
• Cilantro
• Sauce - mayonnaise, ketchup, sour cream in equal proportions. See to your liking what you like best, you can put more.
• Armenian lavash - 2 pcs.

Preparation:

1. Marinate the chicken fillet, salt, pepper, sprinkle with chicken spices, add a little table vinegar or soy sauce to your taste and set aside for 20 minutes. Put the pan on the stove, add a little vegetable oil, heat well and fry the chicken fillet. Do not overcook, the fillet should be juicy.

2. Add onion and fry until transparent. The entire roast took approximately 10 minutes.

3. Divide lavash in half, take half and grease with sauce. Lubricate almost in the middle, but closer to the edge that is towards you.

4. Put fillet pieces on the sauce.

5. Put Korean carrots on top.

6. Add cucumbers.

7. Then add the tomatoes.

8. Grease the top with sauce.

9. Sprinkle with cheese.

10. Sprinkle with herbs, we have cilantro.

11. We wrap the envelope.

The roll is ready. Please note that the pita bread was slightly stratified on top, because it was dry.

You need to put it in the microwave or in a skillet to melt the cheese.

Shawarma is ready. Cut into halves, put on a plate.

Anything is expensive to look at, but the taste is indescribable.

Bon Appetit!

1. 1. Video - How to make delicious shawarma in 5 minutes

1. 1. Shawarma at home

1. 1. Homemade shawarma recipe

Everyone knows this dish from oriental cuisine. At least once, everyone bought shawarma in tents. There are several varieties of shawarma - meat with vegetables in pita or meat with vegetables in thin pita bread. Someone seems more familiar with the first option, someone only loves the second.

The real shawarma, a traditional Turkish dish, is believed to be deep-fried lamb mixed with salads and wrapped in pita bread.But outside the eastern countries, lamb is not so often used for food, so you can also take meat of other varieties for shawarma - chicken, pork, veal, turkey, beef. It all depends on your personal preference. Of course, in eastern countries they choose meat only in accordance with traditions, and they prepare this dish a little differently than we are used to, but in general, the technologies are about the same.

Making shawarma at home is not difficult at all, we hope our tips and recipe will help you.

Shawarma filling

A few cooking secrets

Making sauces for filling

We roll up pita shawarma

Homemade shawarma recipe in lavash

Ingredients: