How to properly prepare shawarma at home. Cooking shawarma on a spit. The step-by-step instructions look like this

Shawarma is not only a very popular, but also an incredibly tasty oriental dish, for the preparation of which we need pita bread, meat filling, sauce and fresh vegetables. Fortunately, meat for shawarma 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. To make this appetizer more tender and juicy, it is recommended to choose meat with a small amount of fat.

The main secret of the great popularity of shawarma is that it is very filling, tasty, and the entire cooking process does not take more than 20 minutes. In addition, such an appetizer is simply ideal for treating unexpected and very hungry guests.

Many people are familiar with the amazing taste of shawarma, but, unfortunately, not all housewives know how to prepare shawarma at home. Here are a few simple recipes for making homemade shawarma.

Homemade shawarma recipe No. 1:

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

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

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

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

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

Preparation:
In a deep bowl, mix seasoning, sauce and vegetable oil. We wash the meat thoroughly, then rub it with the prepared oil mixture and place it in a cool place for 1 hour 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 roasting pan. At this time, prepare the sauce - mix mayonnaise and sour cream in equal quantities. The garlic cloves are crushed and added to the sauce - everything is mixed well.

Peel the cucumber and finely chop it, cut the tomato into cubes. We place thin pita bread on the table, after which we alternately place fried meat, chopped vegetables and fresh herbs on it. A small amount of sauce is poured over the filling, then the chips are laid out in an even layer and the pita bread is carefully rolled into a tube (as when stuffing pancakes). The shawarma is ready and should be served immediately, before the chips have time to get soggy. 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 pita breads,
3 tbsp. l. sour cream
1 tomato
150 g white cabbage,
3 garlic cloves,
3 tbsp. l. no fat mayonnaise,
2 cucumbers (pickled).

Preparation:
First you need to boil the 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 knead it slightly with your hands (thanks 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 to do this you need to pour boiling water over them. Grind the carrots on a medium-sized grater, cut the pickled cucumbers into small cubes.

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

Place a sheet of pita bread on the table, then grease it with garlic sauce. Now lay out a layer of chicken, chopped vegetables and pour the sauce over everything again. Then we roll the pita bread into a tube, and the shawarma can be served.

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 Korean carrots,
2 pita breads,
2 tbsp. l. tomato sauce,
1 head of onion.

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

Finely chop the onion, and then transfer it to a deep bowl and lightly mash 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 during this time you can start preparing the remaining ingredients.

Cut the cucumber and tomato into small pieces, and grate the cheese. Lightly fry the finely chopped meat in a frying pan.

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

Homemade shawarma with chicken and vegetables

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

Preparation:
First, take the chicken meat and cut it into not very large pieces. Place the frying pan on the stove and leave it for a while to warm up well, and then fry the meat in vegetable oil until fully cooked.

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

Peel the potatoes, cut them into thin slices, and then fry them in a frying pan. The cabbage must be finely chopped. So, after all the components have been prepared, you can proceed directly to “assembling” the shawarma.

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

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

Homemade shawarma with pork and eggplant

Ingredients:
2 tbsp. l. any ketchup,
4 sheets of pita bread,
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.

Preparation:
First you will need to take the eggplants, wash and peel them, and then cut them lengthwise into thin strips. Place the chopped eggplants in a deep bowl and sprinkle with a little salt - leave for about 20 minutes. This must be done so that the eggplants give up all their bitterness, otherwise the taste of the shawarma will be spoiled.

After the specified time, fry the eggplants on both sides in a heated frying pan with the addition of vegetable oil (an appetizing golden crust should appear). Before the eggplants have 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 lightly season with salt.

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

We lay out a sheet of pita bread on the table, then put the prepared eggplant sauce on one edge, then a layer of warm meat and tomato slices. You can pour ketchup on top of the filling, but this is an optional ingredient.

Now you need to wrap the shawarma correctly so that the filling does not fall out - slightly tuck 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 the filling so that it does not come out.

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

Sharuma can also be made in reserve. To do this, you need to carefully pack the shawarma in a small bag and place it in the refrigerator, where you can store it for several days, but no longer. Then you can easily and quickly heat the shawarma in a frying pan. It is better to avoid using a microwave oven, as it produces a not very pleasant aroma from heated tomatoes and herbs.

This Middle Eastern delicacy made from thin dough stuffed with fried meat, vegetables and sauce has become a part of our fast food lives. This dish is very tasty, but many are afraid to buy it in street shops, so videos on how to cook shawarma at home in pita bread are of great relevance today.

There is no strict recipe for shawarma, there are only generalized instructions, based on which we can create the dish ourselves to our own taste.

How to make shawarma in thin pita bread

Despite the absence of strict instructions in the recipe, 4 components remain necessary in shawarma: meat, vegetables, sauce and unleavened flatbread - pita, which today has been successfully replaced by Armenian thin lavash. But what exactly this food set will be depends only on your taste preferences and you can cook shawarma at home even according to your own original recipe.

Meat. The most popular meat component of shawarma in European territory is grilled chicken, which is fried on a huge vertical spit until deliciously crispy. In the East, they increasingly prefer to fill shawarma with lamb or beef. And in recipes adapted in a new way, you can even find sausage filling instead of meat.
Vegetables. As cut vegetables, cabbage or lettuce, onions or green onions, an abundance of herbs, tomatoes, cucumbers, both fresh and pickled, Korean carrots, olives, and even French fries often appear in some recipes are usually used.
Sauce. Among the sauces, mayonnaise and ketchup remain the most popular, but some shops offer more complex mixtures with herbs, spices and garlic, sour cream, kefir and mayonnaise.

In St. Petersburg, this dish has a slightly different name - shawarma, which, unlike shawarma, which is more common throughout the world, has a strictly regulated recipe. In the Northern capital, pita shawarma includes chicken fillet, fresh cucumber, tomatoes, onions and all this is topped with a simply amazingly delicious sauce of mayonnaise, kefir, garlic with spices. Try making this treat at home and you won't regret it.

How to prepare pita bread for shawarma

Usually in cafes, shawarma is made in pita - unleavened small flatbreads, but they can also offer it in thin pita bread. Undoubtedly, it is easier to prepare this dish at home in thin Armenian bread, which is sold in every store. But if you suddenly couldn’t get lavashiki, then you can fry them at home yourself without any problems.

Ingredients

High-grade wheat flour – 3 tbsp.;
Boiling water – 250 ml;
Table salt - ½ tsp;

The dough mixed in boiling water has increased elasticity, which allows you to roll it out to a record thin state. This is exactly what we need.
Sift the flour into a wide deep container, mix with salt and pour in boiling water.
You should mix the dough with a spoon so as not to burn your hands, and when the mass becomes thick and cools down a little, then knead until a homogeneous plastic mass is obtained with your hands.
Now the dough should be wrapped in vacuum film and allowed to stand for 20 minutes.
After a third of an hour, tear off pieces the size of a large apricot from the dough and roll them out, generously sprinkling them with flour to a very thin layer.

It is best to bake pita bread in a special oven, but in the absence of one at home, we will fry it in the largest dry frying pan over medium heat on both sides.

Shawarma in pita bread

Among the variety of different options for preparing shawarma, there is one rather interesting recipe in which fresh and spicy vegetables, aromatic chicken and a fabulously tasty sauce create such an awesome tandem that all other types of this dish cannot compare with it.

Ingredients

Armenian lavash – 2 pcs.;
Chicken fillet – 0.4 kg;
Seasoning for grilled chicken – 2 tbsp;
White cabbage – 150 g;
Fresh tomato – 1 fruit;
Large fresh carrots – 1 pc.;
Onion - ½ head;
Seasoning for Korean carrots – 1 tbsp;
Sunflower oil – 2-3 tbsp;
Vinegar essence – ½ tsp;
Fresh cucumber – 2 pcs.;
Mayonnaise – 3 tbsp;
Kefir – 4 tbsp;
Garlic – 1-2 cloves;
Black pepper powder – ½ – ¼ tsp;
Sugar - a pinch;
Salt - a pinch;
Vinegar 6% - ¼ tsp;

Making homemade shawarma

Chicken for shawarma should be prepared in a certain way:

Cut the breast fillet into small pieces, season with “For Grilled Chicken” spices and fry with a little oil in a frying pan until cooked through and have an appetizing crust, about 15 minutes.

Now let's prepare the carrots:

We peel the root vegetable, chop it on a Korean carrot grater, add a little salt, add Korean seasoning to it and leave it for 15 minutes.
After the allotted time, mix the sunflower oil with vinegar essence and bring to a boil over medium heat, then pour the oil into the carrot salad and mix thoroughly.
Now the carrots can be put in the refrigerator for 20 minutes.

And at this time we will prepare the remaining vegetables:

Wash all the fruits, peel them as necessary and chop them: onions - quarter into rings, cucumbers and cabbage - into thin strips, tomatoes - into small cubes, after which we mix all the vegetables in a common bowl, adding a little salt.

Prepare the sauce:

Using a whisk or fork, mix the mayonnaise with kefir, squeeze the garlic into the mixture through a press, add a pinch of granulated sugar and salt, add pepper and pour in 6% vinegar.
After mixing all the ingredients, let the sauce sit for 10 minutes and soak in the garlic.

Add the filling:

Place 2 tbsp on the spread pita bread. sauce and coat it halfway on the narrow side.
Then, on the same side, stepping back from the edge by about 5-6 cm, lay out a strip of chicken, Korean carrots and fresh vegetable salad, after which we pour two spoons of sauce over all the components. You shouldn’t put too much filling so that we can then wrap the shawarma without any problems. But there is no need to be greedy with the filling. Also try to lay out the ingredients evenly so that you can taste the chicken, the cucumber, the carrots and the tomato.

Now all that remains is to roll the pita bread, and the delicious treat is ready. And we should talk in more detail about how to wrap pita bread for shawarma, since a beginner will hardly be able to do this procedure properly the first time.

How to wrap shawarma in pita bread

Definitely, the whole impression of the dish is formed not only from the taste of this treat, but also from how skillfully you can roll the shawarma into the pita bread. Often, when preparing döner kebab at home, newly minted cooks encounter an insoluble problem - the pita bread falls apart and the filling falls out.

It turns out there is a special packaging technique. To avoid force majeure while eating the delicious food, before preparing it, you need to learn how to properly wrap shawarma.

If you plan to take shawarma with you on a picnic and not eat it right away, then you will need a completely closed twisting technique so that the filling does not come out.

We cover the filling with the free edge (where we retreated by 5-6 cm), after which we carefully make 1 turn along with the filling.
Then we bend the two side edges inward and twist the shawarma to the end with a tube.
After all the filling is packaged as needed, we send the shawarma either to the roaster, or to the waffle iron, or simply fry it in a frying pan until golden brown.
Now the filling will definitely not go beyond the pita bread and you can transport the delicious food anywhere.

If you intend to enjoy the shawarma immediately after cooking, then you can twist it so that the upper part remains open, that is, we bend only one side edge of the pita bread inward, and twist the shawarma with a tube until the end

In principle, a simple instruction with a photo will suffice, but for clarity, I suggest watching a video on this topic.

Now you know how to prepare shawarma at home, how to make pita bread for it and how to properly roll this treat. You can invite guests and conquer them with your culinary talents.

Good day to all! Summer is in full swing and, as usual, shawarma season has arrived. Everywhere you look now there are tents and stalls selling these fast foods. How do you feel about preparing this dish yourself at home?

Making it with your own hands has always been healthier and tastier, so if you are interested, don’t miss it, stay and read this article to the end.

Interesting! Shawarma or shawarma, dener kebab, fakitos, these are such funny names 🙂 Who is used to calling this Middle Eastern (Levantine) dish? Whose kitchen is this? I think that Mediterranean, if you literally translate these unusual names, you get “flatbread with meat.” But indeed, all shawarma is prepared with meat, it can be chicken, beef or pork. Nowadays they even often use lamb or turkey. And plus various vegetables are added, such as cucumbers, tomatoes, cauliflower, etc.

It is usually served hot when you want something to snack on. As always, there are plenty of options; in our city they even sell under different names, for example “Turkish”, Uzbek, vegetable, colored, etc.

It’s not difficult to prepare this dish at home; it will be even safer than bought at a stall or at a market or train station. After all, the main thing is that you yourself know what you put inside, and you can add or change the ingredients to your own taste and taste. This chicken version is simple and proven, one might say easy to prepare, because instead of flatbread we will use Armenian lavash.

The technology is given for one or two servings. You can modify the composition and take products by eye. I suggest a version without cheese. So what should shawarma or shawarma prepared at home be like?

We will need:

Armenian lavash - 1 pc.
Boiled sausage -100 g
Boiled chicken meat - 200 g
White cabbage - 150 g
Onions - 1 pc.
Pickled cucumbers - 1 pc.
Bell pepper - 1 pc.
Carrots - 1 pc.
Salt to taste
Greens to taste
Ketchup - 2-3 tbsp.
Mayonnaise - 2-3 tbsp.
Mustard - 1 tsp.
Apple cider vinegar or 9% - for pickling onions + a little water

Cooking method:

1. Take one small pita bread, or a large pita bread, but it will need to be cut into two halves. Place it on a clean, dry table. First layer - chop the cabbage with a knife.

Important! If you want to bake lavash yourself, then you will find the dough and all the secrets of its preparation in my other articles, which will certainly appear soon. Usually, everyone takes ready-made pita bread and invents this delicious roll.

2. Second step, sprinkle grated or cut into strips carrots on top of the cabbage.

Important! You can cut carrots with a special knife. And if you want the dish to be even tastier and spicier, then take a ready-made Korean one, or create one yourself.

4. Next step, add the pickled onions. If you don’t know how to pickle onions, then read there I told you how to cook kebabs and, as a bonus, at the end I described the process of preparing pickled onions.

Important! You don’t have to use onions at all, it’s not for everyone.

Then place the sausage cut into strips and bell pepper on top. And boiled chicken in small pieces. Lubricate everything with mayonnaise and ketchup. Such bright colors, even now at this stage you want to eat everything. Season with salt and pepper to taste; you can also use fresh herbs or replace them with dried ones.

5. The most important point remains, this is how to wrap the shawarma beautifully so that it does not crumble.

Important! Do not make the filling large in volume, because then you will not be able to wrap it, it will be too thick.

First, fold the right edge into the middle of the sheet, as shown in the picture.

7. Well, it's time to see what came of it. Try it, it's simply delicious. This juicy delicacy will give you an unforgettable taste. My husband says this is the best food in the world, what do you think? 🙂

Classic recipe for making shawarma (shawarma) with chicken

I would like to immediately note that there are a great many traditional options. This type is the most common, but at the same time the best and real. It will be prepared without carrots with an interesting and aromatic sauce based on sour cream and mayonnaise. This original vegetable step-by-step version of shawarma turns out no worse than the chef’s.

We will need:

chicken fillet - 0.5 kg
Armenian lavash -2-3 pcs.
cucumber, either fresh or salted - 2 pcs.
white cabbage - 150 g
tomato - 2-3 pcs.
onion - 1 pc., if you like
herbs and seasoning to taste

For the sauce:

sour cream - 3-4 tbsp
kefir - 3-4 tbsp
mayonnaise - 3-4 tbsp
garlic -3 cloves
black and red ground pepper
curry, coriander, dried spices (basil, cilantro, parsley, dill, etc.)

Cooking method:

1. Take any chicken meat, wash it in running water, and then cut it into small, neat pieces.

2. Then they need to be marinated in any spices, or made in any way.

3. Chop the cabbage with a chef's knife.

Important! Cut it into thin slices.

5. The next step is the tomatoes, which are very important to cut into small pieces and shake off the excess juice.

Important! If the tomato has a thick peel, remove it by pouring boiling water over them and holding for a minute, then pull out and remove.

6. Now, in order to prepare the sauce for shawarma or shawarma, use these instructions. Mix mayonnaise, sour cream and kefir in a bowl. Squeeze the garlic through a press, pepper, add spices and your favorite seasonings. The main thing here is not to overdo it, try it, it will turn out very tasty. Stir.

7. Fry the chicken pieces in a frying pan with vegetable oil.

Important! Fry over high heat for 4 minutes, since we don't have a grill on hand, that means we'll have to fry in a very hot pan to get the pieces to cook very well. They were crispy on top and juicy on the inside. 🙂

8. Well, now the most decisive moment. Unfold the lavash sheet and place the filling one by one: soum, chicken pieces, tomatoes, cucumbers, seasonings, salt and pepper, sauce.

9. Wrap it in pita like this! 😛 How do you wrap the shawarma?

10. Now you can fry a little in a frying pan on both sides until crispy.

11. The pan-fried delicacy is ready! Place on lettuce leaves and serve in a good mood. Delicious discoveries to you!

Homemade pita shawarma with sausage

This option will be with cheese and sausage; the sausage can be replaced with ham. We cook at home quickly and tasty, with love and care for your loved ones, so that it turns out no worse than in the popular McDonald's.

We will need:

lavash - 1 pc.
boiled or smoked sausage - 100 g
fresh cucumber, salted in winter - 1 pc.
processed cheese - 1 pc.
mayonnaise - 2 tbsp
tomato paste - 1 tbsp
salt and pepper to taste

Cooking method:

1. Unwrap half of the finished pita bread and spread mayonnaise on the surface with a silicone brush.

2. Then sprinkle with sausage.

3. Then grated or finely chopped cucumbers. Salt and pepper to taste.

4. Now the super ingredient is an unusual cheese, namely processed cheese. To make it convenient to grate, place it in the refrigerator freezer in advance.

5. The final stage is to apply tomato paste or ketchup over the entire surface of the filling.

6. Carefully wrap the resulting miracle and place it on a plate. Make another “creation” from the other half of the pita bread. Invite a friend or girlfriend to visit and treat yourself!

Pork shawarma - homemade recipe

In addition to the most popular types with chicken, in rare cases made with beef, they are also made with pork. You will now find out how to cook, we recently did this with our family at a picnic on the grill, and why not, in the summer you can do it outdoors, and not just at home. Instead of pork, you can also use other products, such as mushrooms, because they are not inferior to meat in terms of calorie content.

We will need:

pork meat - 110 g
cucumber - 1 pc.
tomato - 1 pc.
cabbage - 40 g
thin lavash - 2 pcs.
onion - 1 pc.
garlic - 2 cloves
mayonnaise - 1-2 tbsp
ketchup - 1-2 pcs.
pork seasoning mix
salt to taste

Cooking method:

1. Cut all the vegetables on the list in any shape; it is better, of course, to choose the form in the form of bars or straws.

2. Chop the pork meat into small pieces, add salt and pepper, and fry if you are at home in a frying pan for 3-4 minutes over high heat. You can also marinate the pork in advance. If you are on vacation, then in general such meat can be fried on skewers. 😛 For the sauce, take mayonnaise and add it, or better yet, finely chop the garlic. Then the aroma will be much richer.

3. To make this sauce even more piquant, add chopped herbs.

4. Now unwrap the pita bread and spread the sauce on it. Next, lay out all the ingredients in random layers.

6. Well, it turned out to look like a restaurant or a cafe. Place on a plate and add a parsley leaf for decoration.

Delicious shawarma with Korean carrots and french fries just like in the tents

In my opinion, this type of shawarma is the most popular and most in demand. In the end, I even got it specially for you in one of our eateries, as everyone calls it “lump,” exactly the technology that is used there in grams.

Well, now I’m also offering an original version of cooking. By the way, who knows how many calories are in one piece of shawarma? Write your comments.

We will need:

chicken meat - 150-200 g
potatoes - 1-2 pcs.
cheese - 60 g
onion - 1 pc.
any greens to taste
pickled cucumbers - 1 - 2 pcs.
mayonnaise, sour cream, kefir - only 10 tbsp.
garlic - 1 clove

Cooking method:

1. Cut all the ingredients in stages, as you see in these pictures. Fry potatoes and chicken pieces in a frying pan with vegetable oil.

Important! One day I didn’t have sour cucumber, so I replaced it with sauerkraut. So don't be afraid to add or change it to something of your own.

2. Now place all the resulting products in layers on the pita bread. Don't forget to add pepper and salt and make the sauce. Mix mayonnaise, sour cream and kefir, you can take only 2 components, for example sour cream and mayonnaise approximately 1:1:1 or 1:1, and of course chopped garlic, mix. Apply, grease the filling, and then wrap it in such a roll.

Important! If you're a fan of heat, add hot red pepper.

3. Love crispy sharma then use a frying pan and fry it or use grill. Bon appetit!

As promised, the option is like in a stall or tent in our city, which you are used to usually ordering with home delivery.

Do you like baked meats? Then try making samsa.

Shawarma with crab sticks without meat

I consider this option to be original. Yes, as soon as crab sticks appeared in stores, we began to add them anywhere, to salads and even fry them in batter, and we also began to use them in this dish.

What kind of meat do you usually use for shawarma? This option is without meat at all, you can also make it without cabbage, imagine, but by the way it turns out very tasty. By the way, such a roll can be made for a holiday, cut into pieces and served as an appetizer for any celebration or feast.

We will need:

crab sticks – 110 g
white cabbage - 100 g
cucumber - 1 pc.
lavash - 1 pc.
mayonnaise -2 tbsp
salt and pepper to taste

Cooking method:

1. Take the pita bread and cut it in half. Grease the surface on the side where the filling will be with mayonnaise. Next, lay out the first green layer - chopped cabbage.

Important! To make the cabbage juicy, you need to salt it after cutting and squeeze it with your hands.

3. Roll up like an envelope or pita.

4. Well, it turned out very well, and most importantly, it’s superbly simple!

Shawarma from professional Stalik Khankishiev. Video

I advise fans of this famous person to watch this video and listen to his advice and recommendations. Well, for those who are just curious?! 😛

Diet shawarma

I didn’t even know that such options existed, it turns out there are a lot of them, so I suggest you choose any filling and create this dish. How do you like it?

Shawarma sauce, like in stalls

What do you think is the most popular sauce and the one that is most ordered in tents and stalls? I did a little research and it turned out that in our area it is garlic sauce made from kefir (sour cream) and mayonnaise, in second place is yogurt, and third place is mayonnaise+ ketchup.

I suggest you watch the video from the YouTube channel of the most mega-famous sauce; another article will be published in more detail about other options, so if you are interested, come to my blog more often and see for yourself.

P.S. Well, finally I wrote a note about different interpretations of shawarma sauces, read here:

How to properly wrap shawarma.Learn to wrap quickly and easily!

And now I still want not only so that you can prepare a delicious filling, but also learn how to “cook” this dish beautifully and in different ways. This video is very short, but after watching it, you will immediately understand everything and you will certainly succeed the first time. Choose your favorite method and cook with pleasure, dear subscribers and guests of the blog!

Secrets and rules of delicious juicy shawarma from chefs

1. Many cooks and chefs 🙂 prefer to add heaps of different types of meat, that is, mix chicken with lamb or pork.

2. To prevent fried meat from turning out dry, sprinkle it with lemon juice.

3. If you want to make the sauce not white, but a slightly different color, then add any seasonings to it, such as curry. It will be much richer and piquant.

4. Remember an important rule: after cooking, you do not need to heat the dish in the microwave, as it will soften very much and lose its taste.

That's all for me, have a nice and productive day! May this day be good and bring you only joy and positivity! Don't forget to write your reviews and wishes. Bye-bye everyone. See you!

P.S. Joke of the day: The company “Shaurma from Suri” will quickly and completely free of charge rid your area of stray cats and dogs!

How to cook shawarma at home? How to make it as tasty as the stalls. In every city there is a place - a stall, where there is always a line for your favorite juicy shawarma.

Here are a few homemade shawarma recipes:

What is shawarma? In some places it is called shawarma, Karski-style shish kebab; döner; kebab, Turkish pizza, shawarma, gyros and God knows how!

A Middle Eastern dish consisting of pita or pita bread stuffed with grilled, sliced or minced meat, with the addition of fresh vegetable salads, sauces, and spices.

They eat this dish with their hands, no forks, spoons or knives! To be completely honest, this is fast fast food of oriental origin.

Of course, Eastern people make shawarma from lamb, chicken, turkey, and sometimes veal, but we Russians easily make and eat it with pork!

Of course, it is not always possible to fry meat on the grill at home, so there are many recipes that allow you to do without the grill itself and prepare this yummy dish as quickly as possible and without any special frills.

Homemade shawarma - general cooking rules

The meat for shawarma is not lean; there must be a small amount of fat present, otherwise it will be a little dry. The entire cooking process takes no more than half an hour, which allows you to whip up a full meal or host unexpected guests.

In addition to meat, you can put whatever you have at hand in shawarma, guided by your own tastes and preferences - fresh cabbage and tomatoes, onions and cucumbers, leaves of any lettuce or mushrooms, the main thing is that all this is thoroughly seasoned with spices and sauce.

Sour cream and mayonnaise, ketchup and mustard are often used in the sauce. Prepared shawarma, such as sour cream or garlic, will not spoil it either. You can add cheese and finely chopped herbs - parsley, dill, cilantro and basil.

They wrap the filling in pita bread; this is not at all difficult. The flatbread is laid out on the table, greased with sauce, there is no need to smear the edges.

The filling is laid out in a long mound closer to one edge and smeared with sauce on top. First, the short edge is wrapped over the filling, then the sides, and then rolled into a roll.

Well, now let’s leave the talk and get down to business together!

We will make this option from chicken fillet and low-fat mayonnaise - it will turn out quite dietary!

three pita breads;
half a kilo of boiled chicken fillet - boil and cool in advance;
a small piece of fresh cabbage;
three cloves of garlic;
fresh cucumber;
medium firm tomato;
half a tablespoon of vegetable oil;
a tablespoon of ketchup;
3 tablespoons of mayonnaise.

Preparation:

Step 1. Finely chop the garlic and mix it with ketchup and mayonnaise, set aside - let it brew.

Step 2. Cut the chicken fillet into short strips, fry it in a heated frying pan with the addition of vegetable oil for just a couple of minutes, just until golden.

Step 3. Cut the tomato, cucumber and cabbage into thin strips; after slicing, crush the cabbage a little with your hands so that it loses its elasticity.

Step 4. Place the pita bread on the table, grease it with sauce, lay out the chicken and vegetables in a long mound, grease it and wrap it. You can eat!

Bon appetit!

Shawarma with pork is a hearty and substantial dish, but it is more difficult to prepare and takes more time. The meat must first be boiled or marinated overnight in a mixture of soy sauce with a small amount of vegetable oil and a teaspoon of pepper seasoning.

3 thin pita breads;
chopped greens to taste;
one hundred grams of fresh cabbage, cut into thin strips;
two yellow tomatoes, they are sweeter, but if not, then red ones will do;
two hundred grams of pork tenderloin, ideally entrecote;
one onion;
two cloves of garlic;
2 tablespoons each of sour cream and mayonnaise.

Preparation:

Cut the marinated meat into thin slices across the grain.
Heat a frying pan with a spoon of vegetable oil.
Squeeze the garlic clove and let it fry for literally half a minute. Add the meat and fry until beautifully golden brown. Add a little salt.
Mix sour cream, mayonnaise and the second crushed clove of garlic.
Mix cabbage with onion, cut into thin half rings, add a little salt and mash.
Cut the tomatoes into large strips.
Spread the pita bread on the table. Spread the sauce, lay out a long mound of meat, tomatoes, cabbage and onions, brush the top again and wrap.
Can be heated in the microwave and served hot.

Bon appetit!

Shawarma with sausage is a dish for a sudden snack when you don’t have time to cook something more substantial and tasty.

three hundred grams of good quality boiled sausage;
three pita breads;
one hundred grams of any cheese;
fresh cucumber;
two boiled eggs;
mayonnaise and sour cream, a large tablespoon each.

Preparation:

Cut the sausage into long, large strips; if desired, you can lightly fry it.
Grate the cheese on a coarse grater, cut the cucumber into strips.
Mix the sauce - sour cream and mayonnaise, finely grated eggs, lightly pepper and add finely chopped green onions.
Spread the pita bread and brush with sauce. Place sausage, cucumber and cheese, top with remaining sauce and wrap.

If you heat it in the microwave or fry it in a dry frying pan, it will be absolutely wonderful!

Real sauces for shawarma at home - 6 best for homemade shawarma

Sauces give shawarma juiciness and that same oriental taste if they are prepared correctly. You can get by with a combination of mayonnaise, ketchup and sour cream... or you can make a real sauce and turn a simple fast food dish into a wonderful gourmet meal!

Squeeze four cloves of garlic into a bowl. Add the juice of half a lime, a tablespoon of sugar, a teaspoon of prepared mustard, half a teaspoon of salt, the same amount of black pepper and paprika, a little saffron, and dried ground basil.

Grind properly. Add a glass of fermented baked milk and a glass of thick homemade sour cream.

Beat in a mixer until smooth and refrigerate for a couple of hours.

It is best to prepare in a food processor fitted with a blade attachment.

Chop two medium pickled cucumbers and three cloves of garlic into dust. Add half a teaspoon of curry and a few sprigs of dill, a little coriander and cumin. Chop again.

Pour in half a glass of ayran or fermented baked milk, add half a glass of thick sour cream and half a glass of mayonnaise. Beat until smooth, leave in the refrigerator for a couple of hours.

Very finely chop a bunch of young green onions, pickled cucumber and three cloves of garlic with a knife and mix thoroughly. Salt and pepper to taste.

This gravy is also called white.

Chop the fresh cucumber into dust in a food processor with three cloves of garlic.

Add a glass of thick homemade sour cream, salt and add allspice.

Lightly whisk and place in the refrigerator. It is better to salt with sea salt.

Grind a small bunch of basil with parsley, two large ripe tomatoes, peeled bell peppers, and two onions through a meat grinder.

Add half a tablespoon of pepper mixture seasoning, half a glass of tomato paste, 3-4 tablespoons of olive oil and simmer over low heat for 10-15 minutes. Add salt to taste.

Made with yogurt.

Mix and beat in a mixer half a glass of yogurt, five olives, a teaspoon of mustard and spices to taste.

Add a little salt and a couple of teaspoons of lemon juice.

And now video recipes:

Anyone can prepare shawarma at home, even a teenager can, after reading this article, please his parents with a tasty and satisfying dinner.

Don’t be afraid to experiment and add something of your own to the dish, and perhaps this addition will become your family secret and pride, and will add unusualness to a well-known dish.

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

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

Features of cooking meat, sauce and vegetables

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

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

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

Delicious homemade shawarma with chicken, cucumber and Korean carrots

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

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

Preparation:

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

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

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

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

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

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

Juicy homemade shawarma (shawarma) with minced meat and mushrooms

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

To prepare you will need:

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

Preparation:

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

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

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

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

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

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

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

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

Delicious homemade shawarma with turkey - revealing the secrets of cooking

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

To prepare you will need:

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

Preparation:

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

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

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

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

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

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

Bon appetit!

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

To prepare you will need:

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

Preparation:

1. Cut the ham into thin strips.

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

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

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

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

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

To prepare you will need:

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

Preparation:

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

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

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

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

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

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

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

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

To prepare you will need:

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

Preparation:

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

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

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

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

Bon appetit!

Delicious and simple pork shawarma at home

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