Basic Recipe Chicken shawarma at home is easy to master. It is much tastier and healthier than purchased and, moreover, it is easy to supplement it with the most different ingredients. The result is great snack for a snack or main meal. Today we will master better ways cooking and learn how to wrap shawarma correctly.

In our country, shawarma has become synonymous with cheap and even dangerous fast food from the point of view of hygiene. But in Turkey, Egypt, shawarma (its other name) is considered a cult food - long queues line up at the most popular eateries, and the owners of the establishments keep their culinary secrets in secret, passing them by inheritance.

But no matter how much shawarma is scolded, it does not cease to be tastier because of this. A homemade shawarma it is also completely safe: all the ingredients and the process are under our personal control!

For homemade shawarma (2 servings) we will prepare:

• a large sheet of thin pita bread;
• medium-sized tomato - 1 pc.;
• cucumber - 2 pcs.;
• chicken leg- 2 pcs.;
• sweet onion - 1 pc. (small);
• mayonnaise - 2 tbsp. l.;
• natural yogurt (or sour cream) - 2 tbsp. l.;
• tomato sauce or good ketchup- 2 tbsp. l.;
• cilantro, parsley or any other greens - a small bunch;
• salt, pepper to taste.

It is better to fry the chicken the day before (or bake it in foil) - the shawarma assembly process will go many times faster.

1. First, fry the chicken leg, adding salt and pepper to taste. Optionally, you can season it with any other spices: oregano, marjoram, seasoning for chicken.
2. Let it cool a little, and then cut it into separate fibers, carefully freeing it from the bones.
3. While the chicken is cooling, prepare the vegetables. Peel the cucumber (or leave it if the cucumber is young and steamy), peel the tomato from the seeds and cut into small half rings. The onion needs to be cut the same way. For the sake of accuracy, put the vegetables on separate plates, and the taste of the individual components will be felt much brighter. We advise you to cut the core from the tomatoes, leaving the fleshy pulp. If we put a tomato with all the juices, our dish will quickly deteriorate: the pita bread will get wet, tear and the filling will begin to crumble.
4. In a bowl, prepare the sauce - mix mayonnaise, sour cream, salt, herbs, ketchup. Get thick aromatic dressing. Now we need to assemble our shawarma (on how to wrap it correctly, read the special section below in our article).
5. Lavash cut into two parts, grease with sauce. On the sauce, put a slide of vegetables and meat in the following sequence: chicken, onion, tomatoes, cucumber. Do not put too much stuffing: so the shawarma will fall apart.
6. We wrap the shawarma with a tube, bending all the edges inward. We heat the pan, put the appetizer on a dry hot surface with the fold down so that it is fried and the shawarma “sticks together”. As soon as one side is browned, turn over and bake on the other side. The fire must be medium so that the dish does not burn.

Put on a plate and serve. If everything is cooked correctly, the appetizer turns out to be delicious - juicy filling, crispy pita bread and sauce mix, turning into a symphony of flavors and aromas!

Cooking at home with garlic dressing

Garlic pairs wonderfully with chicken. The main thing is to add it quite a bit so that the seasoning slightly sets off the chicken meat. To do this, add the garlic to the white sauce.

To prepare shawarma with garlic, prepare: 300 g chicken fillet, garlic clove, yogurt, thick fermented baked milk (fat content 4%), cherry tomatoes, bell pepper, pickle, vegetable oil for frying, greens (any) and thin lavash. This amount will make 2 large hearty shawarma.

Cooking step by step:

1. We cut vegetables thin straw.
2. Mix yogurt, fermented baked milk, herbs in a separate bowl, squeeze garlic into it.
3. Cut the chicken into strips, fry in a pan.
4. We cut the pita bread into two parts, put the chicken on them, flavor it with sauce.
5. Put the vegetables on the sauce in any order.
6. We wrap a neat "column".

Shawarma is fried hot frying pan until crispy. We eat enjoying, bite quickly - the sauce will literally flow into your mouth along with pieces of vegetables and meat. It's tasty, satisfying and quite easy on the stomach.

In pita bread with red sauce

In Turkey, doner kebab is prepared using fresh lamb, vegetables and special seasonings, often including the special spice sumac, a sour, slightly astringent, red-colored seasoning. It gives the sauce a pinkish tint and a subtle oriental fragrance. In our country, red sauce with cilantro is very popular. We will prepare such a shawarma.

For cooking you will need:

• tomato paste - 2 tbsp. l.;
• water - 100 ml;
• a bunch of cilantro - small;
• clove of garlic;
• boiled Chicken's leg- 1 piece, large;
• bell pepper - 1 pc.;
• carrot - 1 pc.;
• sugar, salt, pepper to taste;
• sheet of thin fresh lavash.

Let's start assembling the appetizer:

1. Cooking red sauce. To do this, add to the water tomato paste and chopped cilantro, stir so that there are no lumps left, salt and pepper to taste. You can add a pinch of sugar to enhance the taste, squeeze a clove of garlic.
2. We cut the vegetables into slices, carrots into three thin strips, and we disassemble the chicken into fibers. Lavash cut into 2 parts.
3. We collect shawarma in the following sequence: sauce, chicken, vegetables. We wrap neat roll ik, which is fried on both sides in a pan.

It turns out interesting option for cilantro lovers. Anyone who is wary of spice can replace it with any other herb, such as delicate parsley.

Diet shawarma with chicken

Dietary shawarma "weighs" only 160 kcal per 100 g (we measured it and we know for sure!), in a portion of a large and tasty homemade shawarma, no more than 400 kcal - a full meal that meets all the standards of the KBJU. Do you want to lose weight tasty and satisfying? Learn to cook diet option doner kebab - your waist will be grateful to you.

Required ingredients (for 2 pieces):

• chicken fillet - 300 g;
• 100 ml of natural yogurt;
• any greens - a bunch;
• spices, to taste;
• fresh tomatoes, cucumbers - 1 pc.;
• thin lavash - 1 pc.

Add natural yogurt, cut greens there. Fry the chicken in a dry frying pan. We cut vegetables into slices. Lubricate pita bread generously with sauce, lay out meat and vegetables. Wrap, fry in a pan. We eat with green tea or coffee beans with a piece of cane sugar.

Original version with Korean carrot

There are people who simply cannot imagine shawarma without a spicy, spicy note that Korean carrots always give. For this option, we advise you to buy 300 g of your favorite snack in advance, or cook it yourself.

Let's prepare pita bread, chicken leg, some Beijing cabbage (¼ fork), tomato and sweet Yalta onion. We will prepare any sauce to your taste - red, white or yogurt, dietary.

We collect shawarma like this:

1. Put chopped on pita bread chinese cabbage.
2. Top - carrots in Korean.
3. Then tomato slices, onion rings and, finally, poultry meat.
4. The final touch is the sauce.

Why did we post it in that order? Everything is simple.

The vegetables in this recipe are quite juicy, if you immediately spread pita bread with sauce, there is a risk that the shawarma will fall apart.

Therefore, we put the sauce only on top.

We wrap the shawarma, fry in a dry frying pan. Do not forget that the place of the fold is always fried first so that the appetizer does not fall apart. We eat it warm and enjoy life!

With chicken fillet and cheese

Chicken with melted cheese and vegetables is just a gourmet classic. For the recipe, you can take any hard cheese and even smoked, and it also goes very well ready cheese plates - it melts quickly and soaks all the ingredients with a viscous creamy sauce.

We will need: pita bread, chicken fillet, tomato, cheese, sweet onion, Little vegetable oil, greenery. We recommend preparing a white sauce by mixing mayonnaise, sour cream, herbs and a little garlic.

How to cook:

1. Fry the chicken in vegetable oil, cut into strips.
2. Cut vegetables into slices.
3. Put the chicken on the pita bread, cover it with a slice of cheese.
4. Lay vegetable slices on top.
5. Season everything with sauce.

We wrap the shawarma and be sure to warm it up in a pan - the cheese should melt. We eat shawarma, trying to be neat - the appetizer is juicy, tender and it is important not to miss a single piece!

With the addition of mushrooms

Incidentally, in great post You can also make shawarma. Instead of meat, it is easy to add mushrooms by frying them with onions in a pan. Use any mushrooms: frozen mushrooms, dry porcini (pre-soaked in water), you can even take pickled butter mushrooms, just make them as dry as possible, freeing them from the liquid marinade. In addition to mushrooms, we will wrap carrots and greens in pita bread, which we take to taste.

How to cook a vegetarian option?

1. Mushrooms are fried with onions in a pan.
2. Add grated carrots, stew everything together.
3. At the end, cut the greens, mix everything.
4. Put on half of the pita bread mushroom stuffing and wrap everything with a tube.
5. Fry the appetizer in a pan until crusty.

We eat it warm, drinking it warm herbal tea. It turns out interesting and hearty variation. Those who do not observe fasts can supplement the recipe with any sauce and cheese.

Homemade shawarma with chicken and vegetables

Homemade shawarma with chicken in pita bread, according to connoisseurs, turns out to be the most delicious of the thighs. Perfect option- use fillet chicken thighs so as not to suffer with cutting meat from the bones.

Prepare:

• fillet chicken thighs- 300 g;
• thin pita bread - 1 pc.;
• frying oil - 50 ml;
• tomato - 1 pc.;
• bell pepper;
• Chinese cabbage - ¼ fork;
• onions - 1 pc;
• salt, pepper to taste.

Choose any sauce recipe. We recommend cooking authentic oriental. The recipe looks like this: yogurt is mixed with crushed garlic, coriander, black pepper are added there, seasoned with wine bite and lemon juice, added to taste. No ketchup is used in the Middle East!

There is one more secret: the most delicious shawarma is obtained, heated on a grill apparatus. At home, popular devices from the “multi-baker” category and ordinary waffle irons are perfect for such purposes.

1. We cut the vegetables into slices, fry the chicken and let it cool slightly (so that it does not burn your hands).
2. We spread the meat on the pita bread, distribute the vegetables on top, pour everything with the sauce (do not be too zealous so that the shawarma does not “float”).
3. We roll up a neat roll and fry it in a pan.

Let's eat and enjoy life!

With white cabbage

Of course, Beijing cabbage is more tender. But sometimes the usual one is also suitable for shawarma. White cabbage. It must be finely chopped, thoroughly kneaded with hands, seasoned with salt, vinegar and vegetable oil. This option does not require a lot of vegetables. It is enough to add greenhouse cucumber and sweet tomato to meat and cabbage.

Prepare:

• a quarter fork of cabbage;
• a little dill;
• vinegar, salt, vegetable oil to taste;
• sweet onion - 1 pc.;
• pita;
• chicken thigh meat baked in foil - 200 g;
• tomato;
• greenhouse cucumber.

Cooking step by step:

1. For the sauce, mix some mayonnaise and sour cream with a tablespoon of herbs. Salt and pepper to taste.
2. Cut the vegetables into thin slices, and chop the meat into arbitrary cubes.
3. Put the cabbage, mashed with salt, seasoned with vinegar and oil, on the pita bread. Put the tomato, meat and cucumber on top. Sprinkle our entire “construction” with sauce and carefully wrap.
4. The last step is frying in a dry frying pan.

The implementation of such a recipe is inexpensive during the season of vegetables, but what a juicy appetizer! Eat with pleasure, do not forget about the napkin.

Step-by-step instructions for wrapping shawarma

It remains to master the right technology twisting shawarma and you can start cooking. We offer a description of the classical scheme, and you, if you wish, modify it to your taste.

The step by step guide looks like this:

1. We process half of the pita bread with sauce, leaving the edges of 4 cm intact.
2. Put the filling on the sauce strictly in the center.
3. We bend the edges of the pita bread towards the center.
4. We wrap the bottom edges up and make a turn, covering the filling.
5. We twist to the end, giving the appetizer the shape of a roll.

There is an easier way - to put everything in an envelope. This will not affect the taste of shawarma in any way.

In general, there is nothing complicated in preparing such a snack. In practice, the “origami” technique from pita bread is mastered instantly - the eyes are afraid, but the hands are doing it. The main thing is not to put too much filling so that it does not fall out. Try shawarma with different types meat, experiment with toppings. It is tasty, satisfying and unusual. Bon Appetit.

For some reason, shawarma (shawarma) received the title of fast food. But really it full meal , useful, nutritious, which came to us from the East.

Initially, shawarma used meat that was cooked on a vertical grill, finely chopped and mixed with a salad of fresh vegetables.

Later sauces joined it, the range of toppings grew noticeably.

You can make shawarma at home and without a vertical grill, while it will be just as tasty and juicy.

Let's cook?

Shawarma at home - general principles of cooking

Shawarma - a roll of pita bread with stuffing. Any food can be used as filling, but the combination of meat and vegetables is the most popular. You can use beef, pork, chicken, turkey, lamb. But if tough meat, then it needs to be slightly beaten off and only after that cook. You can boil, bake, fry in a pan or grill. You can also use leftover kebabs for shawarma.

Fresh and boiled vegetables, mushrooms, eggs, cheese. A special place is occupied by sauces that add taste and juiciness to the dish. Mayonnaise, sour cream, ketchup, mustard are used for cooking. Various spices and herbs are added.

How to roll shawarma

Lavash sheet is spread on the table. If several pieces are made, then it is also desirable to decompose them in order to evenly distribute the filling. Shawarma filling is placed at a distance of 10 cm from the nearest edge in the form of a rectangle. Then the filling is covered with the same end, the sides are folded inward and the roll is rolled up. It gets closed. If you need to make an open shawarma, then the filling is laid out closer to the side edge and this side is not tucked.

Recipe 1: Shawarma at home with chicken and suluguni

Chicken is the simplest and most affordable filling for shawarma at home. Prepares quickly and easily. You can use any part - breast or trimmings from the legs. You can also take an ordinary leg, but use only meat, without fat and skin. The number of ingredients for 4 shawarma.

Ingredients

500 grams of chicken;

4 pita bread;

150 grams of carrots;

200 grams of cabbage;

A little green;

100 grams of mayonnaise and sour cream;

2 tomatoes;

A little garlic (amount to taste);

150 grams of suluguni;

Black pepper;

Spices for chicken;

Korean spices.

Cooking

1. Cut the chicken into small cubes or strips, sprinkle with spices and leave to marinate for half an hour. Then fry in a pan until golden brown. Since the pieces are small, you do not need to cover them, they will fry well anyway.

2. Mix mayonnaise with sour cream, add chopped herbs and chopped garlic. Mix the sauce well.

3. Shred the carrots into strips, add Korean spices, salt and rub with your hands.

4. Shred cabbage randomly, pepper and mix with chopped suluguni cheese.

5. Cut the tomatoes into cubes.

6. We spread the sheets of pita bread on the table. Lubricate with sauce. About four tablespoons of the mixture should remain.

7. Lay out a strip of cabbage with cheese.

8. Put a layer of carrots and tomatoes on top.

9. At the end, lay out the fried chicken. Brush the top with the remaining sauce.

10. Roll up the shawarma. How to do this, described above and fry on both sides in a pan.

Recipe 2: Shawarma at home with pork

Of course, the use of pork for Asian food not typical, but why not? Unlike beef, the meat is juicier, more tender and great for rolling into pita bread. A spicy sauce will give the dish special taste and aroma.

Ingredients

300 grams of pork without fat;

2 pita bread;

One cucumber;

200 grams of Beijing cabbage;

10 cherry tomatoes;

100 grams of any cheese.

For sauce:

100 grams of mayonnaise;

3 tablespoons of soy sauce;

Spoon of paprika;

garlic clove;

Half a lemon.

Cooking

1. Prepare the sauce. To do this, simply mix all the ingredients, add lemon juice.

2. Cut the pork into cubes, fry in a pan or on the grill until tender. Then transfer to a bowl and mix with half mayonnaise sauce.

3. Cut Chinese cabbage arbitrarily, cucumber into strips. Add greens and mix the resulting salad.

4. Cut the cherry tomatoes into 4 parts, just three cheese.

5. Lay out pita bread, grease with sauce, lay out a strip of cabbage salad with cucumber. A little salt, pepper.

6. Lay the pork in the sauce on top.

7. Sprinkle with cheese and stack cherry tomatoes.

8. We roll up pita bread. Shawarma can be eaten as is or fried in a pan.

Recipe 3: Shawarma at home with fish

For fish shawarma, we will use the usual sardine in oil. But if you wish, you can take any other canned food to your taste. Eggs and cheese will add special satiety to the dish.

Ingredients

Bank of sardine;

80 grams of cheese;

2 pickled cucumbers (small);

150 grams of fresh cabbage;

One carrot;

Small bulb;

A spoonful of mustard;

6 spoons of sour cream;

3 lavash.

Cooking

1. Shred the cabbage finely, salt and pepper.

2. Open the canned food, drain the oil and knead the fish with a fork. Mix with cabbage mixture.

3. Fry the onion and carrot in a pan with any oil. As soon as the vegetables are browned, add the drained liquid from the canned food, mix and turn off.

4. Boil the eggs, cut them finely and send them to the fish mass with cabbage.

5. Cut cucumbers, leave in a bowl.

6. For the sauce, mix sour cream with mustard, chopped herbs, season with any spices.

7. Lubricate pita bread with sauce, spread the mass of fish and cabbage.

8. Put the vegetables previously fried in a pan on top.

9. Sprinkle pickled cucumber and grated cheese.

10. We wrap, you can use it without frying.

Recipe 4: Shawarma at home with sausage

Shawarma option at home for the laziest or busiest people. Instead of sausage, you can use ham, sausages, sausages. Choose the filling to your taste and the contents of the refrigerator.

Ingredients

350 grams of boiled sausage;

2 cucumbers;

2 pita bread;

2 tomatoes;

dill greens;

200 grams of Beijing cabbage.

For sauce:

50 grams of mayonnaise;

30 grams of ketchup;

Garlic optional.

Cooking

1. Cut the sausage into strips or cubes, send it to a pan with butter and fry until golden brown.

2. Shred cabbage with cucumber, add chopped dill, salt and mix.

3. Cut the tomatoes into 4 parts, then chop them across into thin slices.

4. For the sauce, you need to mix ketchup with mayonnaise, black pepper and, if desired, a clove of garlic are added to the mass.

5. We spread pita bread. We put cabbage salad, then the sauce, sausage, tomatoes and pour over the rest of the sauce. We turn in any way, fry.

Recipe 5: Homemade Meat Shawarma with Egg Sauce

The peculiarity of this shawarma is unusual sauce, which will change the whole idea of ​​​​the semi-finished product. This dressing is especially good with meat, but it can also be used with chicken. We take any meat: pork, beef, lamb.

Ingredients

300 grams of meat;

Bulb;

Bulgarian pepper;

2 cucumbers;

2 pita bread;

150 grams hard cheese;

Bunch of green lettuce.

For sauce:

200 ml of kefir (fat);

4 cloves of garlic;

2 spoons of curry;

150 ml of oil;

Black pepper;

Cooking

1. For the sauce, finely chop the garlic, add raw yolk and beat with a mixer for 5 minutes. Add kefir, all spices, chopped cilantro. Stir and pour in vegetable oil in a thin stream, interrupt. The sauce will be liquid, as it should be. This amount is enough for 6-8 pieces of shawarma.

2. We wash the meat, remove the films and cut into strips. Fry in a pan, at the end add finely chopped onion, cook until transparent. Cool down.

3. Cucumbers cut into strips. Finely chop the bell pepper. Add grated cheese and dress the salad with dressing.

4. We spread pita bread on the table, grease it with sauce and put lettuce leaves under the future filling, 2-3 layers can be, it won’t get worse. Put half of the cheese mixture with vegetables on top of the salad.

5. Lay out the meat.

6. Cover with a layer vegetable mix.

7. We wrap the shawarma, put another spoonful of sauce in the open edge. You don't need to fry.

Recipe 6: Homemade Shawarma with Chicken and Mushrooms

Unusual option amazing shawarma that you can easily make at home. We take pickled mushrooms, the type does not matter.

Ingredients

100 grams of mushrooms;

50 grams of cheese;

250 grams of chicken fillet;

One boiled potato;

One Bell pepper;

2 pita bread;

3 spoons of mayonnaise;

garlic clove;

A bunch of green onions.

Cooking

1. Boil the fillet, fry or bake. We do it to your taste. Then cooked chicken cut into cubes.

2. We cut the mushrooms finely, having previously drained from the brine.

3. Three cheese, garlic, mix with mushrooms and add mayonnaise, mix.

4. Cut a bunch of green onions, combine with grated potatoes and chicken, salt and pepper.

5. Lubricate pita bread with a thin layer of ketchup, put the mushroom mass, then chicken with onions. Squeeze mayonnaise on top, for spiciness, you can add a little mustard.

6. Fold, fry and enjoy!

Recipe 7: Shawarma at home with liver

This dish is a real unity of taste and benefit. Can be used for diet food if you replace the sour cream in the dressing with low fat yogurt. We use any liver: chicken, beef, pork.

Ingredients

120 grams of liver;

Clove of garlic;

50 grams of sour cream;

20 grams of suluguni;

A spoonful of soy sauce;

100 grams of cabbage;

One cucumber;

One tomato;

Cooking

1. Sauce requires mixing soy sauce with sour cream and minced garlic.

2. Boil or fry the liver until cooked, cut finely and mix with half the sauce.

3. Shred the cabbage, add chopped cucumber and tomato, chopped greens, season the salad with the rest of the sauce.

4. We unfold the pita bread, put the salad, the liver on top and wrap it. Warm up in a frying pan, you can on the grill.

Recipe 8: Shawarma at home "Vegetarian" with spinach

It turns out that at home you can cook shawarma not only for meat-eaters, but also for vegetarians. Wonderful lean version based on a filling of spinach and other vegetables. Vegetarian shawarma is also made from Armenian lavash.

Ingredients

250 grams of spinach;

A bunch of cilantro;

50 grams of sour cream;

Tomato;

100 grams of cheese or cottage cheese;

2 lavash.

Cooking

1. Grind spinach, add salt, pepper and send to the microwave. Cook for 5-7 minutes at medium power.

2. We cut the cucumber and tomato arbitrarily, finely chop the cilantro, three cheese. If cottage cheese is used, then just knead the lumps.

3. Mix sour cream with chopped garlic, salt and pepper.

4. Lubricate pita bread sour cream sauce, put the spinach filling, sprinkle with half the cheese. Then spread the vegetables, herbs and sprinkle with the remaining cheese. Wrap and fry until golden brown in a dry frying pan. Vegetarian shawarma is ready!

No ketchup? Use tomato paste as a sauce. Add some purified water, garlic, spices, herbs and mix well. You can also add fried onions and punch the resulting sauce with a blender.

Instead of pita bread, shawarma can be put in a tortilla. To do this, cut it in half and gently push the edges apart. Products are laid in the resulting niche, but not in layers, it is better to mix and make a kind of salad. You can also use a loaf, but in this case the pulp is taken out, leaving walls of 0.5 centimeters each.

To prevent the shawarma from unfolding, when frying, the bundle is placed in the pan with the seam down, and after browning, it is turned over to the opposite side.

It is most convenient to wrap square-shaped Armenian lavash. The bundle is smooth and of the same thickness. But if there is no square pita bread, you can take an oval sheet and simply cut off the edges on both sides.

Hello everyone! If you are looking for something special, delicious recipe cooking shawarma at home, then our article is for you.

Lots of delicious and healthy meals to Russia, came from Eastern and Arab countries and one of the many recipes is shawarma. Surely many have learned about the existence of this amazing delicious dish, with the massive appearance on the streets of your city of kiosks and cafes that sell ready-made shawarma.

The so-called "shawarma" is very popular due to the fact that it can be a quick and satisfying snack. And the most convenient thing is that it is not necessary to buy it in stalls and kiosks, but you can cook it at home, with little time and money. Especially when vegetables are in season!

Shawarma is a quick 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 a lot of time. In addition, the filling can be changed at your own discretion. Usually shawarma is made from lamb, chicken, veal, or in non-Muslim countries from pork. The meat is fried vertically on the grill and as it is fried, it is cut off and used for the filling. In addition to meat, vegetables (and sometimes fish and fruits), cucumbers (fresh, salted or pickled), tomatoes, carrots (either in Korean or just fresh), potatoes, cabbage, onions are used, and all this is seasoned with different sauces.

Ingredients:

• cabbage - 150 gr;
• carrots - 1 pc;
• meat (beef) 300-400 gr;
• onion - 1 pc;
• parsley - 50 gr;
• not a lot of mayonnaise and ketchup;
• salt, pepper - to taste;
• vegetable oil - 3-4 tbsp;

Sauce Ingredients:

• sour cream - 150 gr;
• garlic 1-2 cloves;
• dill, parsley - 30 gr each;
• salt and pepper - to taste;

Lavash can be baked by yourself. Also at home minimal cost time. And if on hastily, then it’s easier, of course, to buy ready-made in the store. The main thing is to see that it is not burnt and not torn. Since when you wrap it, there is a chance that the sauce will leak through cracks or overdried pita bread.

Lavash Ingredients:

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

Shawarma cooked at home

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

2. Ready dough divide into several circles and roll each piece into 2 mm. Bake in a dry, oil-free skillet for 1-2 minutes on each side.

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

4. Finely chop the onion into half rings, cut the cucumbers into thin strips, grate the carrots for Korean carrots and cut the cabbage into thin strips.

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

6. Lay the baked pita bread on the table and spread with sauce, put 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 chicken shawarma (a simple classic recipe)

Ingredients:

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

Cooking:

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

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

3. Peel the pickled cucumbers and cut into strips.

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

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

5. We wrap the shawarma, turning the ends of the pita bread inside.

6. Put the wrapped shawarma in a pan and heat it up, press the shawarma in turn so that it becomes a little flat, do this on both sides.

Bon Appetit!

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

Shaurma, shavern, shavarma - as soon as they do not call this dish. It would seem that the most common combination pita bread, meat and vegetables, but how delicious!

This shawarma is cooked in thin Armenian lavash, which can be bought at the store and is easy to cook with your own hands. As a rule, it is cooked with meat, but the meat can also be replaced with boiled or smoked sausage.

Ingredients:

• thin pita bread - 1 pc;
• two processed cheese;
• 100 gr watercress;
• 100 gr boiled or smoked sausage;
• fresh tomato;
• 100 gr ketchup;
• fresh cucumber;
• pod bell pepper;
• 100 gr of mayonnaise;

Cooking:

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

Rinse and wipe lettuce leaves paper towel and put in the center of the pita bread.

Rinse the tomato and cucumber and cut into small pieces in the form of straws, and put a layer on the lettuce leaves.

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

Cut the sausage into strips and put a layer on the pepper.

Grate cheese on coarse grater and spread over the sausage.

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

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

Sauce Ingredients:

• a few cloves of garlic;
• greens dill and parsley;
• mayonnaise;

Cooking:

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

Ingredients:

• lavash - 1 pc;
• pork meat - 300 gr;
• Chinese cabbage;
• fresh cucumber;
• fresh tomato;
• cheese;
• mayonnaise;
• a few cloves of garlic;
• greens dill and parsley;
• vegetable oil;

Cooking:

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

Do not add any spices to the meat, everything that will be needed in the sauce.

2. While the meat is saturated, chop the Beijing cabbage into strips, grate cheese and cucumber, cut the tomato.

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

Bon Appetit.

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

Sauce Ingredients:

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

Mix ketchup and mayonnaise, put finely chopped garlic in mixed ketchup and mayonnaise.

Shawarma Filling Ingredients:

• pita bread - 2 pcs;
• hard cheese or suluguni - 200 gr;
• fresh white cabbage - 100 gr;
• Korean carrots-100 gr;
• onion - 1 pc;
• fresh tomatoes;
• fresh cucumbers;
• ketchup;
• parsley and dill;

Cooking:

1. Spread a sheet of pita bread on the table and spread with ketchup.

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

3. Pour over the sauce not much.

4. Chop the cabbage into strips, salt and rinse with your hands (to give juice), put a layer on top of the cheese.

5. Put a layer of Korean-style carrots on a layer of cabbage.

6. Cut the cucumber not too finely, put a layer on the carrots. Cut the onion into half rings and put 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 to eat.

Bon Appetit!

Recipe 5. A simple duck shawarma recipe (instead of chicken)

Ingredients:

• duck meat (boiled) - 200 gr;
• champignons - 200 gr;
• sour cream - 2 tbsp;
• butter - 50 gr;
• greens - 4 branches;
• fresh or salted cucumber - 1 pc;
• Korean carrots - 50 gr;
• mayonnaise - 2 tbsp;
• ketchup - 2 tbsp;
• pita bread - 2 pcs;
• vegetable oil for frying;

Cooking:

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

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

4. We 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 carrot, cucumbers.

5. Wrap the shawarma and put it in a plate on a lettuce leaf.

Bon Appetit!

Real shawarma sauces like in stalls (5 sauces)

At the moment, there is great amount sauces and each cook has his own special recipe sauce. Someone adds their own special ingredient to the sauce for piquancy of 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;

Cooking:

1. Mix sour cream, kefir and mayonnaise, mix thoroughly. And add crushed garlic, salt and pepper to taste.
2. Let the sauce brew for 15 minutes.
3. According to your own taste, add greens (parsley and dill) to the sauce.

The sauce according to the classic recipe goes very well with any kind 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 branches;

Cooking:

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

This sauce is served with chicken or beef shawarma.

Sauce 2. With mayonnaise (classic + suneli hops)

Ingredients:

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

Cooking:

1. Mix the three main ingredients of the sauce, pour the ryazhenka into a deep plate, put sour cream and mayonnaise into the ryazhenka. Mix everything thoroughly.
2. Put 1 tablespoon of salt and the same amount of sugar.
3. Squeeze 1/4 lemon into sauce.
4. Squeeze 8-10 cloves of garlic and put in the sauce, mix everything thoroughly.
5. 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, it 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;

Cooking:

1. Pour sour cream into a deep bowl, mix with mayonnaise and squeeze garlic.
2. Salt and pepper and add the basil and finely chopped greens.

Sauce 4. Garlic-yogurt

Ingredients:

• 1 cup unsweetened yogurt
• 1/2 head of garlic;
• 5 tbsp olive oil;

Cooking:

Peel the garlic and crush, beat with a blender with yogurt, then add butter and beat again. Salt and add herbs to taste.

Sauce 5. Red tomato shawarma sauce

Ingredients:

• tomato juice- 1 glass;
• tomato paste - 3 tbsp;
• onion - 1 pc;
• bell pepper - 1 pc;
• fresh tomato - 1 pc;
• 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;

Cooking:

1. Peel the onion, remove the seeds and stem from the bell pepper. Scald the tomato with boiling water and remove the skin. Add tomato paste, chop vegetables with a blender into gruel.
2. 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. Learn to roll fast!

Watch from 1 minute 50 seconds…

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

Secrets of delicious shawarma

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

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

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

Never heat shawarma in microwave oven because the pita bread in it will become limp and lose its head start and taste. Ready shawarma can be additionally smeared on top with sauce for juiciness and piquancy.

Shawarma is not only very popular, but also incredibly tasty. oriental dish, for the preparation of which we need pita bread, meat filling, sauce and fresh vegetables. For good, shawarma meat must be grilled, however, this is not always possible to do at home, so today there are simply a huge number of recipes adapted for home cooking, according to which shawarma at home is prepared very quickly and easily. In order to make such an appetizer more tender and juicy, it is recommended to choose meat with a small amount of fat.

The main secret of such a great popularity of shawarma is that it is very satisfying, tasty, the whole cooking process does not take more than 20 minutes. In addition, such an appetizer is just perfect for treating unexpectedly arrived and very hungry guests.

Many are familiar with the amazing taste of shawarma, but, unfortunately, not all housewives know how shawarma is prepared at home. For your attention a few simple recipes making homemade shawarma.

Homemade shawarma recipe number 1:

Ingredients:
2 Armenian lavash
80 g white cabbage,
150 g pork meat,
2 tbsp. l. any ketchup,
3 garlic cloves,
1 st. l. green onion,
80 g sour cream
20 g carrots
1 tsp oil (sunflower),
1 tsp fresh greens,
Salt, vinegar 9%, sugar - to taste.

Cooking:
To begin with, finely chop the cabbage, chop the carrots on a coarse grater. Then add fresh, chopped herbs, onions. Mix everything well and season the salad with a little oil and vinegar. Add salt and sugar (a little, to taste). Next, cut the meat into thin strips. You can proceed to the preparation of a delicious sauce.

Sauce: mix sour cream, ketchup and pre-chopped garlic. As soon as the sauce acquires a uniform consistency, we can begin to “collect” the shawarma.

We put the pita bread on the table, after which we make a fairly wide strip of sauce on it, spread about half of the meat on top, then the cabbage salad, now again pour the sauce over everything and carefully roll the pita bread into a tube.

Ingredients:
2 Armenian lavash
2 tomatoes (fresh)
1 st. l. salad onion,
1 cucumber
4-5 art. l. soy sauce,
150 g of any meat,
1 st. l. spices "7 peppers",
2 garlic cloves,
vegetable oil, sour cream, mayonnaise, potato chips, parsley - a little, to taste.

Cooking:
In a deep bowl, mix the seasoning, sauce and vegetable oil. We wash the meat well, then rub it with cooked oil mixture and place for 1 hour in a cool place so that it can be properly marinated with spices.
After an hour, we take out the meat and cut it into thin slices, and then fry it in a preheated and oiled brazier. At this time, prepare the sauce - mix mayonnaise and sour cream in equal quantities. Garlic cloves are crushed and added to the sauce - everything mixes well.

Peel the cucumber and finely chop, cut into cubes and tomato. We put a thin pita bread on the table, after which we alternately lay out the fried meat, chopped vegetables and fresh herbs on it. The filling is poured on top with a small amount of sauce, then the chips are laid out in an even layer and carefully roll the pita bread into a tube (as when stuffing pancakes). Shawarma is ready, and it should be served immediately to the table, before the chips have time to soak. If desired, you can use another sauce for shawarma - for example, tomato or garlic.

Homemade shawarma with chicken breast

Ingredients:
400 g chicken breast fillet,
1 carrot
2 lavash,
3 art. l. sour cream
1 tomato
150 g white cabbage,
3 garlic cloves,
3 art. l. no fat mayonnaise
2 cucumbers (pickled).

Cooking:
First you need to boil chicken breasts in salted water. As soon as the fillet is cooked, it must be left for a while to cool, and then finely chopped or split by hand. Finely chop the cabbage and lightly knead it with your hands (due to this simple technique, the cabbage will become softer and more tender). We cut the tomatoes into small cubes, if desired, you can peel the tomatoes, and for this you need to pour boiling water over them. Grind carrots on a medium-sized grater, cut pickled cucumbers into small cubes.

Now we need to start preparing the sauce - in a bowl, mix sour cream with mayonnaise and add pre-chopped garlic, mix everything well.

We put a sheet of pita bread on the table, after which we grease it garlic sauce. Now lay out a layer of chicken, chopped vegetables and pour the sauce over everything again. Then we turn the pita bread into a tube, and the shawarma can be served at the table.

Homemade shawarma with cheese, meat and vegetables

Ingredients:
50 g cheese (hard)
2 tbsp. l. low-fat mayonnaise,
½ fresh cucumber,
½ fresh tomato,
300 g of any meat,
1 bunch of greens
100 g of carrots in Korean,
2 lavash,
2 tbsp. l. tomato sauce,
1 head of onion.

Cooking:
Shawarma at home is prepared very quickly, and the whole process will not take more than 20 minutes. A very tasty combination of meat with pickled onions. So, in order to pickle onions, you need to take an onion, a whisper of salt, 1 tsp of vinegar (apple) and granulated sugar.

Finely chop the onion, and then transfer it to a deep bowl and lightly knead it with your hands, then add sugar, add salt and a little apple cider vinegar- Mix everything well. The onions should marinate for about 10 minutes, and at this time it will be possible to start preparing the rest of the ingredients.

Sliced ​​cucumber and tomato small pieces, grind the cheese on a grater. In a frying pan, lightly fry the finely chopped meat.

We open a sheet of pita bread, and then 1/3 of the part will need to be folded in half. Now, on the top of the pita bread, lay out Korean-style carrots (if you wish, you can replace it with pickled cabbage), tomato and cucumbers, grease everything with mayonnaise. Next, lay out a part of the meat, grease tomato sauce, after which we add the onion (which by this time will already be marinated) and a layer of cheese. The filling is covered from above with the free part of the pita bread, after which it is twisted into a tube. Shawarma should be served immediately.

Homemade shawarma with chicken and vegetables

Ingredients:
2 potatoes
1 st. l. low fat mayonnaise
200 g red or white cabbage,
300 g chicken meat,
2 thin lavash
1 head of onion.

Cooking:
First we take chicken meat and cut it not very much big pieces. We put the pan on the stove and leave it for a while to warm up well, and then fry the meat in vegetable oil until cooked.

While the meat is frying, it is necessary to peel the onion and cut into thin half rings, after which we fry it in a pan until it acquires a pleasant golden hue.

Peel the potatoes, cut into thin slices, and then fry in a pan. Cabbage must be finely chopped. So, after all the components are prepared, you can proceed directly to the "assembly" of the shawarma.

We lay out a sheet of pita bread on the table, after which we grease it with mayonnaise, while it will be necessary to retreat a few centimeters from the edges, so that later it will be convenient to wrap the shawarma. Put fried potatoes on top of mayonnaise, then a layer of onion, meat. Spread the cabbage on top and pour the filling with mayonnaise.

At the next stage of preparation, it is necessary to roll the pita bread. If desired, shawarma can be heated in a pan and served hot.

Homemade shawarma with pork and eggplant

Ingredients:
2 tbsp. l. any ketchup,
4 sheets of lavash
2 tomatoes (fresh)
2 tbsp. l. low fat mayonnaise
1 bunch of greens
5 garlic cloves,
1 large eggplant
500 g pork
2 or 3 tbsp. l sunflower oil,
Salt, spices, ground black pepper - a little, to taste.

Cooking:
First you need to take the eggplant, wash and peel, and then cut them lengthwise into thin strips. We shift the chopped eggplants into a deep bowl and sprinkle with a little salt - they are left for about 20 minutes. This must be done in order for the eggplant to give up all its bitterness, otherwise the taste of shawarma will be spoiled.

After the specified time, fry the eggplants on both sides in a heated pan with the addition of vegetable oil (appetizing should appear). golden crust). While the eggplants have not had time to cool, they must be coarsely chopped with a sharp knife.

Add chopped fresh herbs, chopped garlic cloves, spices and a little mayonnaise to the eggplant container. Mix everything well and season lightly with salt.

Cut the meat into thin slices, then fry on both sides (crisp should appear). golden brown). Until the meat has cooled down, it will need to be cut into small pieces.

We lay out a sheet of pita bread on the table, after which we spread the prepared eggplant sauce on one edge, then a layer warm meat and tomato slices. Ketchup can be sprinkled on top of the filling, but this is an optional ingredient.

Now you need to properly wrap the shawarma so that the filling does not fall out - we slightly turn the edges along the long side, after which we carefully roll the pita bread into a tube. During this process, you will need to lightly press down on the filling so that it does not come out.

If desired, the finished shawarma can be fried on both sides in the oil left after cooking the meat (for each side, no more than 2 minutes). The dish must be served hot.

Sharuma can also be made in reserve. To do this, carefully pack the shawarma in a small bag and place it in the refrigerator, where you can store it for several days, but not longer. Then you can easily and quickly heat the shawarma in a pan. It is better to refuse to use the microwave oven, as it does not appear very pleasant aroma from warmed tomatoes and greens.

Detailed description: kale salad for shawarma recipe from gourmet chef and housewives from various sources.

A great treat for a party or a great idea for breakfast. Juicy stuffing chicken, vegetables, cabbage and crispy dough go together perfectly. The dish is not only tasty, but also healthy.

Servings:

Cooking time:

about 2 hours

Cooking method:

fryingbakingin the ovenslicingmixing

partychildren's holiday dish for every day

Purpose:

breakfast lunch snack

Dish type:

Ingredients:

• chicken fillet - 600 g.
• hard cheese - 100 g.
• white cabbage - 400 g.
• onion - 50 g.
• cherry tomatoes - 240 g.
• fresh cucumbers - 240 g.
• spices for chicken
• salt, sugar - to taste
• adjika - homemade 100 g
• sour cream - 200 g.
• mayonnaise - 100 g.

Marinate the chicken fillet in your favorite spices and salt, cover and set aside for 2 hours. Then, over high heat, under a lid, fry in a pan until cooked. Cool the fillet, cut into thin slices. Cabbage, onions, cucumbers chop separately into strips. Mash the cabbage with a pinch of salt and sugar. Cherry cut into 4 parts. Grate the cheese finely. For the sauce, mix adjika, sour cream and mayonnaise. Cut 4 pita bread into 2 parts each. Spread lavash. Grease the edge with a couple of spoons of sauce, sprinkle with cheese. Arrange the chicken meat and then the vegetables in a slide: cucumbers, cherry tomatoes, cabbage, onions. Drizzle again with sauce.

Wrap the edges of the pita bread, twist the shawarma and put it on a baking sheet. Thus, continue to cook the shawarma further until the pita bread and the filling run out. Preheat the oven as much as possible. Put the shawarma in hot oven for 5 minutes.

Take out, cut in half warm, pita bread should be crispy, and serve immediately.

We love shawarma very much. Korean carrot, and then we decided to make shawarma, and it turned out to be very tasty! In shawarma, unlike shawarma, there are much more vegetables and it is less high-calorie. The recipe used ordinary white cabbage, and I decided to take Chinese cabbage, as it is less rigid and pleasant to the taste! Well, let's go cook!