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

Shawarma with chicken in pita bread - general principles of preparation

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

An indispensable component of shawarma is a thin Armenian lavash. Chicken with vegetables is wrapped in it and sauce is definitely added. Typically, stalls use just mayonnaise, ketchup or mustard in different combinations. But it turns out much tastier with the addition of spices and garlic, herbs, lemon juice.

How to turn 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 layers of chicken and vegetables filling at one edge.

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

4. Fold the sides inward.

5. Twist the roll.

Sometimes they cook an open shawarma, which is simply twisted like a roll. Another option is one open edge, a kind of cup is obtained. The closed shawarma after cooking can be fried in a pan. With an open dish, this will not work. Pita bread, 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 of shawarma with chicken in pita bread, the process of preparing the filling and sauce is described step by step. Coleslaw is not recommended to be done in advance and especially salted. In order not to provoke premature discharge of juices.

Ingredients

Breast of one chicken;

150 g of cabbage;

1 small carrot or half;

2 tsp lemon juice;

20 ml of oil;

Two pita breads;

1 tsp seasonings for chicken;

A tomato.

For the sauce:

1 tbsp. l ketchup;

Clove of garlic;

2 tbsp. l mayonnaise;

Salt pepper;

4 branches of dill.

Cooking

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

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

3. Heat a dry skillet. We take the dishes with a coating, to which nothing burns. Spread chicken pieces and fry for three minutes on each side. We are guided by a brownish crust, there is no need to dry the fillet. Spread in a bowl, let it cool.

4. Shred the cabbage and rub the carrot to it. Use our hands to remove the volume of the mass.

5. Tomato cut into small slices, combine with salad. Add chopped bell pepper. You can use a fresh cucumber instead of a tomato or pepper or put it extra.

6. Chicken slices cut across into strips.

7. Prepare the shawarma sauce. To do this, mix ketchup with mayonnaise, squeeze a clove of garlic to them, but you can also add more chopped greens. To salt. Since the vegetables are juicy, a lot of sauce is not needed.

8. Cut each pita bread in half, you get four small shawarma. Or prepare two large convolutions as you like more.

9. There is no need to lubricate pita bread. Put a little vegetable mixture, spread 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 cooked sauce.

11. And again we make the vegetable layer, cover the fillet pieces. They will be saturated with vegetable juice and sauce, they will become juicy, soft.

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

13. Optionally, lay out the packages in a hot but dry pan. Fry first on one side, and then on the second.

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

This recipe for shawarma with chicken in pita bread describes the process of making a very flavorful filling. Fresh champignons will be used for her. You can cook similarly with pickled mushrooms will also be delicious.

Ingredients

5 champignons;

250 g of chicken;

One onion head;

Two pita breads;

120 g of cabbage;

2 tablespoons of ketchup;

70 g of sour cream;

0.5 carrots;

Oil and spices;

2 cloves of garlic;

1 tsp mustard;

Greens to taste.

Cooking

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

2. Heat a couple of tablespoons of oil in a frying pan, fry the chicken on a heat slightly above average until cooked. Put in a bowl.

3. Cut the washed mushrooms into small pieces.

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

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

6. Cool the mushrooms.

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

8. Cut the cucumber into strips, pour over the cabbage. With it, you do not need to mash the salad.

9. 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 sour cream, add a teaspoon of mustard to them, add spices. If desired, you can add a little lemon juice or apple cider vinegar, the sauce will more resemble the taste of mayonnaise.

11. Transfer the sauce to the chicken, stir.

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

13. Put a layer of cabbage salad.

14. We spread the mixture of chicken and sauce on it. You can simply put the chicken first, then pour the sauce on top, but it turns out tastier and the slices are better soaked.

16. We complete the assembly of shawarma with a finish layer of vegetables.

17. Gently fold the envelope or simply twist the roll with open edges. As more like it. Serve immediately, you can pre-grill or pan.

Shawarma with chicken in pita bread (step by step with Korean carrots and eggplant)

A delicious recipe for delicious shawarma with chicken in pita bread, described in detail for the preparation of spicy toppings. Korean carrots for her can be made independently or just bought in a store. You can use a classic salad or with some additives.

Ingredients

270 g chicken;

130 g of 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;

Clove of garlic;

Two standard pita bread.

Cooking

1. It is better to start preparing the filling with eggplant, as they require pre-treatment. Cut the little blue straws. Sprinkle with salt, forget about them for about fifteen minutes

2. While it is possible to prepare hens. We also cut the fillet into strips, fry in a greased, but not oiled pan until cooked. At the end, pour soy sauce, hold for a couple of minutes to form a beautiful crust, and pour into a bowl. Let the bird cool.

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

4. Wash eggplant from excess salt, squeeze out by hand, put in a pan and fry until cooked. We do this over high heat so that the pieces do not break or fall apart.

5. Eggplant too cool.

6. Engaged in Korean carrots. If there is a lot of fluid, then simply express. We spread the carrots on a cutting board, cut into 2-3 cm slices, just a bunch, like greens. If this is not done, then shawarma will not be very convenient.

7. Connect the carrots with eggplant, stir.

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

9. Grind the parsley and also add to the vegetables.

10. Cut the cucumber into strips. He will give a pleasant fresh note, sent to the vegetable filling. You can use a tomato or pepper, they also go well with carrots and eggplant.

11. We chop walnuts, but you can cook them without them, season the eggplants, stir.

12. To the chicken we put one spoon of mayonnaise, you can use sour cream. Also mix.

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

14. We 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, you just have to quickly assemble the dish, fry a couple of minutes in a pan.

It is not necessary to specially cook chicken for shawarma. Is there a barbecue? You can put it in a dish! Got smoked ham? He will do, too! Even ordinary boiled or baked poultry can be used, but you have to flavor it with additional spices for taste.

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

Shawarma is a pita bread with a filling wrapped in it, which, as a rule, consists of grilled meat, vegetables and sauce. Everyone must have seen the meat being fried for her? Pickled meat is strung on a skewer, mounted vertically on a rotating base. A vertical grill is installed next to the skewer and the meat is baked from heating it. The cook, making a shawarma, cuts off the upper baked layer of meat, and the skewer continues to rotate and the uncooked unbaked meat is again covered with a tanned crust. A kind of non-stop. Of course, at home, few will succeed in making shawarma so, so today is a real step-by-step recipe with a photo of making home-made shawarma, plus variations on the theme for those who need more filling recipes for it.

Most common (step by step recipe with photo). The second most popular is toppings with beef. Here we will dwell on it today in more detail.

Step by step recipe with a photo of homemade shawarma with beef

Ingredients

• beef pulp - 250g;
• white cabbage - 50g;
• sweet bell pepper - 1 pc;
• fresh cucumber - 1 pc;
• tomato - 1 pc;
• red onion - 1 pc;
• ketchup - 2 tablespoons;
• mayonnaise - 2 tablespoons;
• garlic - 1 clove;
• sunflower oil - 1 tablespoon;
• salt to taste;
• thin pita bread - 1 pc.

Cooking

1. We cut beef for shawarma into thin strips.
2. In a pan, heat the sunflower oil and fry the meat until tender, slightly adding salt.
   
3. Thinly chop the cabbage, put it in a bowl, sprinkle with a pinch of salt and crush it with your hands to make it softer.
   
4. We will have the simplest sauce here - a mixture of ketchup, mayonnaise and garlic, passed through a press.
   
5. Peppers are peeled and cut into strips.
   
6. Cucumber also cut into small sticks. But first, you should try it. If he is bitter, it is better to cut off the skin.
   
7. Cut tomatoes into thin slices.
   
8. We spread pita bread on the table. I remember the first time it seemed to me at first that it was just huge and too big for one shawarma. However, I panicked in vain, its size fits just right. First, grease it with sauce, a little before reaching the edges. Then closer to one edge we spread the cabbage.
   
9. We put beef on it.
   
10. Then a straw of pepper.
    
11. Cucumbers.
    
12. Layer of tomatoes.
    
13. And red onion sliced \u200b\u200bin thin half rings. If you don’t have one, you can no doubt take the usual one. I just like fresh red more, it’s not so “angry”, juicy and quite a bit sweet.
    
14. Turn the roll out of pita bread. Tightly, but without fanaticism, so that the pita does not tear, as it soaks a little from the sauce. And in this, its large sizes play into our hands. Even if the pita bread is torn somewhere, the next round will cover the flaw. In addition, several layers will protect the roll from completely soaking under the influence of sauce and moist toppings.
    
15. But that is not all. Ready envelope of pita bread must be fried on both sides. If desired, it is possible in oil, or in a dry frying pan (I had a dry one).
    
16. The package is impressive size. In my opinion, two full servings, but I do not exclude that for one of the men it will be quite a bit. Serving homemade shawarma is best wrapped on one edge with a napkin. For two servings, it can be cut diagonally.
    

What else and how to cook shawarma at home? Let's see ideas, recipes and photos.

Shawarma with grilled meat

Few people have the opportunity to bake meat on a rotating grill at home. But nothing prevents us, going out on a picnic, to cook shawarma with beef or pork fried on a grill over coals.

1 Roll Ingredients

• beef or pork tenderloin - 300g;
• tomato - 1 pc;
• pickled cucumber - 1 pc;
• onion - 1 pc;
• leaf salad;
• salt, black pepper - to taste;
• soy sauce - 2 tablespoons;
• any spicy herbs to taste;
• kebab tomato sauce;
• lavash - 1 pc.

How to cook

I think the vacation company will be delighted with your recipe.

Shawarma with sausage

Why not? When you want a dish, but don’t want to mess with it. One of the quick options, which is a bit reminiscent of its ingredients and taste ... pizza.

Ingredients

• salami - 50g;
• doctor's sausage or ham - 50g;
• cervelat - 50g;
• mozzarella cheese (or any soft cheese) - 50g;
• leaf salad;
• tomato - 1 pc;
• onion - optional;
• ketchup;
• pita bread - 0.5pcs.

How to make shawarma with sausage

As you can see, there are many recipes for shawarma, which can be prepared at home. And you yourself, after you cook it for the first time, you want to repeat it again, and then you want to experiment with the fillings. So, print out your recipe and photo, cook and get inspired! Enjoy your meal!

What could be tastier than a summer quick snack that you can take with you on a picnic? Today I propose to cook a universal appetizer, known to everyone - home-made shawarma in pita bread. For many, the association with shawarma causes quick food from a stall around an angle of dubious quality. But for all lovers of this dish I’ll tell you how to make shawarma at home.
The advantages of this snack in the speed of preparation and ease of transportation. You can eat shawarma at home at the table, take it with you to rest in the fresh air, and even eat it on the go. Thanks to the outer shell of pita bread, shawarma leaves your hands clean, and a delicious filling nourishes the body and satisfies the feeling of hunger. So, stock up on the necessary products and go ahead - prepare a delicious dish!

Taste Info Different snacks

Ingredients for homemade meat shawarma:

• Meat (pulp) - 300 g
• Cucumbers - 3 pieces
• Cabbage - 200 g
• Thin pita bread - 2 pieces
• Garlic - 2 cloves
• Mayonnaise to taste
• Salt, pepper, curry to taste

How to cook shawarma at home

Wash, dry and cut the meat into thin small slices. Then fry the seasoned meat over medium heat until cooked. Fry until golden brown, but do not dry.


Wash the cucumbers, cut into thin strips.


Finely chop the cabbage, chop only the soft parts of the cabbage leaf. I use ordinary white cabbage, instead of it you can also make shawarma with Beijing cabbage or red cabbage.
In winter, you can replace fresh cabbage with sauerkraut.


Squeeze the garlic through a garlic squeezer and mix with mayonnaise. Arrange pita bread, grease it with garlic mayonnaise.

Put the fried meat on one edge of the greased pita bread. Add two tablespoons of mayonnaise on top.


Then put half the cabbage.


Next, lay half the chopped cucumbers.


Now wrap pita bread. First you need to twist the long ends, and then roll everything into a roll, i.e. first we make the envelope, and then we turn the shawarma into a roll.


Do the same actions with the second pita bread. Wrap the filling in the same way.

Teaser network

Preheat the pan and lightly fry the cooked shawarma in a dry pan.


Shawarma is ready! The dish should be consumed immediately. The next day, it is better not to leave the shawarma, but to cook fresh.

Recipe number 2. Shawarma from pita bread at home

Shawarma - a dish in the Middle East, consisting of finely chopped meat, wrapped with a salad of fresh vegetables in pita bread or pita. Due to the speed of cooking, shawarma is considered a fast food dish. It can be purchased at various fast food establishments, as well as in small cafes.

At home, pita shawarma can be easily prepared in your own kitchen. This dish can be considered universal, because in pita bread you can wrap anything you like - a salad of vegetables, meat, potatoes, seafood, mushrooms. Moreover, you can also make a dessert from shawarma, filling the pita bread with fresh fruits and berries and pouring it with syrup or ice cream. And let only the name remain from the original dish, but no one pretends to be authentic, the main thing for us is to get tasty and satisfying. And it will turn out that way, because we will cook charm with pork, french fries and fresh tomatoes. You can also add fried or pickled mushrooms, cucumbers, cabbage and so on. The more different tastes and aromas, the tastier it will turn out.

Composition for 2 pcs.:

• salt,
• pita bread - 1 sheet (large),
• potatoes - 300 g
• pork - 300 g
• tomato - 2 pcs.,
• mayonnaise - 100 ml
• sunflower oil - 150 ml.

Cooking method:

Cut the meat into plates with a thickness of 1.5-2 cm, put on a shallow baking sheet or in a baking dish and send to the oven for 20 minutes (temperature 180 degrees).


Peel the potatoes and cut into thin strips.


Melt 150 ml of sunflower oil in a deep thick-walled pan and fry the potato straws in small portions.


Put the finished french fries on a paper towel, and then fold them into a deep bowl and cover with foil or plastic wrap.
Cut the tomato into strips.

Remove the baked meat from the oven, cool and cut into strips.


Cut a large sheet of pita bread in half. Grease half of one part with mayonnaise.
Put the chopped meat first, then the potatoes and tomatoes.


Gently wrap the pita, bending the edges.


Ready shawarma can be grilled in a pan or baked for 5 minutes in a well-heated oven on a wire rack.
Shawarma is ready, usually for home shawarma use thin store pita bread, in one of the recipes we offered.


Stuffing for shawarma can be different. It all depends on your preferences and season. In summer, you can add more greens, fresh vegetables. In winter, salty vegetables, a variety of ketchups are suitable. You can use any meat for the filling, it can be pork, lamb, turkey. It is popular for us to stuff chicken meat, as it is the fastest to cook. There is also a vegetarian shawarma for lovers of this area.
We offer you several homemade shawarma fillings:

• vegetarian shawarma filling: Korean carrots, chopped cabbage, cucumber, tomatoes, Korean zucchini, sour cream, mayonnaise;
• chicken shawarma filling: sliced \u200b\u200bsmoked chicken, Korean carrots, chopped bell peppers with thin long sticks, also chopped cucumber, chopped dill and parsley, pickled onions, mayonnaise, ketchup;
• stuffing for homemade shawarma with mushrooms: finely chopped and fried mushrooms (oyster mushrooms, mushrooms), chopped cabbage, chopped cucumbers, chopped finely and fried eggplant, Korean carrots, mayonnaise;
• stuffing for homemade shawarma with salmon: chopped slices of slightly salted red fish (salmon, trout), grated cheese, chopped tomatoes and bell pepper, mayonnaise.
  I hope you are convinced that preparing home-made shawarma is simple, this dish does not require complex products and great culinary experience. If you are not sure about the quality of the proposed shawarma in fast food establishments, the best way is to cook the shawarma at home. I wish you to find your own, the most delicious homemade shawarma recipe and to please yourself and your loved ones with delicious food!

Everyone knows this dish from oriental cuisine. For 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 loves only the second.

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

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

Shawarma Stuffing

In addition to the main ingredient - meat - tomatoes, onions, pickles, cabbage, lettuce, mushrooms are put in shawarma. Again, it all depends on personal preferences. Some lovers of shawarma do not recognize any fillers except meat and sauce. It is important that various spices are used in this dish - this will add an oriental touch and make the taste more pronounced.

As a sauce, which is also added to the filling, you can use sour cream, cheese (hard or creamy), mayonnaise, garlic or sour cream sauce, ketchup, mustard. It is good to add a lot of greens to the filling to taste - dill, cilantro, basil, parsley, green onions. If you want to cook shawarma at home, it depends on you how complicated or simple the filling will be, how many components it will have and what its taste will be.

A few secrets of cooking

Pay attention to the pita bread or pita that you plan to use for shawarma. They must be fresh. The dried pita bread is in no way suitable for the preparation of this dish, because it cannot be rolled without cracks. It is also difficult to put the filling in stale pita, as it will crumble and look unpresentable.

In order to make your shawarma juicy and soft, we recommend that you pre-marinate the meat. Lemon juice, kefir, olive oil - any simple marinade will make even the toughest meat tender. It is very important if you want to get the very taste of shawarma, properly fry the meat. It is best to use a cast-iron pan, you can use a cast-iron grill pan.

Before frying, the meat is blotted with a dry towel to remove excess marinade and moisture. Fry it almost without oil in a heated pan, stirring constantly until golden brown. It is recommended to lightly fry the finished dish, put in pita or rolled into a roll of pita bread, in a dry frying pan on both sides.

Cooking toppings sauces

The most delicious is shawarma with garlic and spicy sauce. Cooking them is very simple. For garlic sauce, mix sour cream with garlic, green onions and pickles. And for a hot sauce, mix natural tomato paste with cilantro, olive oil, lemon juice and adjika.

Grind all the ingredients for the sauces in a blender until smooth and put in the finished filling in the quantity that you like. If you want to make a more traditional dish, then use these two sauces for the filling at once. Or put the sauce that you personally like best.

Turn the shawarma from pita bread

In order for the shawarma to look like a purchased shawarma and to avoid meat and vegetable juices from it, it is important to learn how to fold it correctly. A sheet of pita bread is best deployed on a table and slightly sprinkled with water.

We retreat a few centimeters from the edge and generously lubricate the pita with one or two sauces. We put the vegetable filling, spread the meat on top, pour the sauce. Then we cover everything with the short part of pita bread, then with the side parts, and at the very end we roll the roll using the long part of pita bread.

Homemade Shawarma Recipe in Pita Bread

You can add sweet bell pepper, tomatoes, salad leaves, grated cheese to the filling of this shawarma.

Ingredients:

Shawarma - a dish of oriental cuisine, common throughout the world. Hot meat filling, delicious sauce, fresh vegetables, crispy pita bread - this combination of flavors made shawarma very popular. You can cook this dish at home. Homemade Shawarma Recipe.

Ingredients:

• meat of your choice. You can use chicken, beef, pork, etc. - 350 g;
• white cabbage - 100 g;
• fresh tomatoes - 1 pc;
• fresh cucumbers - 1 pc;
• pickles - 1 pc;
• cheese - 50 g;
• sour cream or mayonnaise - 150 g;
• garlic - 2 cloves;
• greens (parsley, cilantro) - half a bunch;
• onions - half the head;
• korean carrots at will (it will add piquancy) - 50 g;
• salt and pepper to taste;
• thin pita bread - 1 pack.

  For convenience, chop meat and all vegetables in thin strips in advance, grate the cheese on a coarse grater.
  In a preheated pan or grill, fry the meat, with the addition of salt, pepper and sweet paprika. If you use chicken, do not fry it for too long so that it does not become dry. 10-15 minutes are enough, depending on the size of the pieces.


   For the sauce, take sour cream or mayonnaise, add finely chopped herbs, garlic, grated on a fine grater or passed through a press. To get a hotter sauce, you can add hot pepper on the tip of the knife. Mix well.


  Take a thin pita bread and lay it on a flat surface in one layer. Spread that part of it on which you will spread the filling with the prepared sauce. Do not store pita bread that has not yet been spread with sauce in the open air. It can dry out and become brittle.


  Spread the meat on top and add a little sauce again.


  Sprinkle the meat with grated cheese, top all the chopped vegetables one by one, sprinkle with herbs. Form the filling on the pita in the form of a rectangle.


  If desired, add a little more sauce and roll pita bread in the form of a roll.


   To prevent pita bread from soaking in the sauce too quickly, fry the cooked shawarma on both sides until crisp. For this, a pre-heated dry pan, grill pan, oven are suitable.


To serve, cut the homemade shawarma diagonally and serve hot with any sauce, garnished with greens. Garlic, mustard, tomato spicy sauce goes well with this dish.



  You can experiment with the ingredients for homemade shawarma. Add different vegetables, lettuce, favorite sauces to your liking. Imagine and create your own combinations of products for the filling.