A simple snack or a hearty breakfast - chicken shawarma in pita bread. Just cook!
What to do if you want something tasty, but common sense keeps you from buying shawarma in catering places? Walk around all your life, choking on saliva from these spicy aromas? Well, no! Making shawarma in pita bread at home is as easy as shelling pears, so grab the pita bread in your hands and go!
Salt and pepper the chicken fillet, season with your favorite spices and place in a hot frying pan to fry on both sides in vegetable oil over low heat.
While the chicken is roasting, you can prepare all the other ingredients. Peking cabbage should be cut into very small strips,
pickled cucumbers - the same
tomato - in thin half rings.
Grate the hard cheese on a coarse grater, and then start preparing the sauce. For the sauce, in a small bowl, combine mustard, mayonnaise and ketchup and mix it all well.
Cool the finished chicken fillet a little and cut into thin slices.
And now the fun part - assembling the shawarma! Spread the pita bread on the work surface, first place cabbage closer to one of the edges, on top - chicken, cucumbers, tomato slices, generously pour all this over with sauce and sprinkle with cheese.
Wrap up the shawarma
and place it in the oven preheated to 220°C for 5 minutes.
That's all, your wonderful shawarma is ready!
Often, when passing by shawarma stalls, the aroma of what they cook and sell there makes your mouth water, doesn’t it?
I cook homemade shawarma with chicken quite often: we have a special lover of this dish - our stronger half. It even seems to me that he is ready to eat it every day. That is why I can safely say that the taste homemade shawarma They are absolutely in no way inferior to the street counterpart of this dish.
By the way, you can come up with a huge variety of filling options for homemade shawarma, but today we will prepare it this way. Korean carrots, pickled or pickled cucumbers, onions...they put a lot of things in shawarma. If you have a big one thin pita bread(I’ll teach you how to cook it a little later) and the ingredients needed for the filling, let’s get started!
To prepare homemade shawarma with chicken, we will need the following products: chicken breast (I already boiled it in advance), thin pita bread, fresh cucumber and tomatoes, Chinese cabbage (can be replaced with white cabbage), ketchup and mayonnaise.
First of all, let's put the chicken meat to boil - the breast will be ready after 20 minutes from the moment of boiling. We will chop all the ingredients into strips. Let's cut it first Chinese cabbage long thin stripes.
Then wash and dry the cucumber. We also chop it into thin cubes.
If you have very juicy, watery tomatoes, I recommend removing the inside with seeds. Similarly, cut into thin oblong slices.
Chicken meat is ready. It can be disassembled into fibers or cut into arbitrary small pieces.
Now let's assemble homemade shawarma with chicken. Unwrap the pita bread, place it on a work surface and brush with half the mayonnaise and ketchup.
Then place half of the filling on one edge: chicken, Chinese cabbage, cucumbers and tomatoes.
We wrap the pita bread with the filling, folding it on opposite sides.
We do the same with the second pita bread and half the filling.
Serve homemade chicken shawarma immediately or you can store it in the refrigerator for no more than a day. After the shawarma sits for a while, the pita bread becomes soft and soaked in juice from the vegetables.
One of the easiest recipes for homemade shawarma is with chicken, aromatic sauces, fresh and crispy vegetables, wrapped in store-bought thin pita bread, for example, Armenian. Neutral taste unleavened flatbread It can be combined with any filling and there is scope for lovers of a “many-faced” sandwich. Use pre-baked or fried, but preferably juicy, tender-fibered poultry, cool and, keeping assorted vegetables on hand, confidently begin assembling a delicious “package.” With such a snack, you can skip lunch altogether!
Let's prepare thin Armenian lavash, mayonnaise and sauce, onion, segment white cabbage, sweet carrots, greens, chilled chicken fillet.
Unroll the pita bread in one layer, retreating about 7-10 cm from the edge, coat with hot-spicy tkemali or other sauce, cover with a mound of chicken breast torn into small pieces. If the chicken is well seasoned, skip the spices. In addition, the chosen sauce will add taste and aroma.
Chop half of a medium-sized onion into almost transparent half rings or feathers - sprinkle on the fillet, enhancing the spicy, appetite-stimulating note.
Next, distribute the cabbage slices evenly.
Cover with soft carrot slices.
Pour over mayonnaise or tartar, add finely chopped parsley, dill, and green onions.
Carefully roll up the bread layer and hide the filling - transfer the shawarma with chicken in pita bread to a dry and hot surface of the frying pan, heat for one and a half minutes on each side. After this, the flatbread will become brittle, the filling will become aromatic and more tasty.
Cut and serve shawarma with chicken in pita bread, prepared according to a simple and win-win recipe with photos.
Watering the chicken olive oil.
Salt and pepper chicken thighs and breasts.
I chop the garlic. I place it along with the thyme on the bottom of the baking tray.
I put pieces of chicken on the spices and bake them in the oven, which has already warmed up to 190 degrees. Cooking time for chicken is 30 minutes. This is enough to prepare the remaining components of the dish.
I cut the onion into thin rings.
I cut the cucumbers into medium-sized strips. Tomatoes in round slices 3-4 milliliters thick.
I cut the baked chicken fillet crosswise into slices.
I grease the pita bread with a thin layer of mayonnaise.
I put chopped dill, tomatoes, and chicken on the pita bread.
I cover it with barbecue sauce.
I put onion rings.
I wrap the filled pita bread in the shape of a cigar.
I cut the resulting roll in half. I heat a non-stick frying pan without adding oil. I heat each half of shawarma with chicken on both sides, placing it in a frying pan and pressing it with a spatula.
The finished dish can hardly be called an appetizer. Quite a complete meal and considering that each half is impressive in size, you won’t need the next “snack” any time soon.
Shawarma with chicken is served wrapped in parchment, but I considered this procedure unnecessary for myself. After all, it is homemade!
Shawarma in lavash is a wonderful dish, ideal for a picnic, for a quick and hearty snack, to quench your appetite while traveling. Shawarma can be prepared in advance and taken with you for a walk in the park, offering this delicious dish for children - even the most capricious child in terms of food is unlikely to refuse such a treat.
Shawarma in lavash is prepared quickly. Main ingredients: finely chopped and fried meat, fresh vegetables, mayonnaise and ketchup. You can also add here lightly salted cucumbers or cheese. I always recommend using only homemade mayonnaise - it tastes better and is not harmful.
Wash the fresh cabbage, dry it and cut it into thin strips. If the cabbage is not young, after shredding it should be crushed a little with salt, so it will become softer and juicier. Wash the fresh cucumber, wash the tomato. Cut both the tomato and cucumber into thin strips. Wash fresh dill and chop finely.
To prepare shawarma in pita bread, I buy fresh chicken fillet. I wash the meat, dry it with napkins and chop it into small strips. I fry the chopped meat in vegetable oil. At the end of frying, add salt and freshly ground pepper.
Unroll the lavash sheet. Place a little homemade mayonnaise and ketchup in the middle (about 1 tablespoon per sheet).
Mix mayonnaise and ketchup with a spoon, spreading them in a thin layer over the pita bread (not to the edges).
Place the cooled fried chicken meat on a mixture of ketchup and mayonnaise.
Place shredded cabbage and chopped greens on top of the meat.
Carefully, trying not to break the integrity of the pita bread, wrap the shawarma in an envelope. Then you can heat it in the microwave or fry it on a grill (if you are on a picnic), or fry it in a dry frying pan on both sides. Or you can eat it like that - without heating. Either way it's delicious!
Home-style shawarma with chicken is a real paradise for fast food lovers! Most likely this is the most favorite dish not only men, but everyone without exception. It is very simple and easy to prepare. The main thing is to quickly chop and chop all the vegetables, fry the meat, and voila - everything is ready. Enjoy!
Using a knife, peel the onion and rinse thoroughly under running water. Place the component on a cutting board and cut into four parts. Finely chop each piece into strips and place in a free plate.
We wash the sweet peppers under running water and place them on a cutting board. Using a knife, remove the tail and seeds. Then we cut the component into two halves and chop each into strips. Pour the finely chopped vegetable into a clean plate. Attention: you can chop the pepper into pieces of any size.
Wash the cucumber thoroughly under running water and place on a cutting board. Using a knife, remove the edges and then chop the component into pieces. Transfer the finely chopped vegetable to a free plate.
We wash the cabbage under running water and place it on a cutting board. If necessary, remove the roughened top leaves with clean hands. Now chop the component using a knife and pour the shavings into a clean plate.
Rinse the tomato under running water and place on a cutting board. Using a knife, cut the component into two parts. From each half we remove the place to which the tail was attached. Now chop the tomato into pieces and carefully transfer to a free plate.
Place the garlic on a cutting board and press lightly with the tip of a knife. Now we can easily remove the husks and rinse a little under running water. Then finely chop the cloves and pour into a clean saucer.
Using a tablespoon, pour mayonnaise and ketchup into a deep bowl. Add chopped garlic and salt and ground black pepper to taste. Mix everything thoroughly with available equipment until a homogeneous mass is formed. That's it, the gas station is ready!
Wash the chicken thighs thoroughly under running water and place on a cutting board. Dry the component using kitchen paper towels. Now, using a knife, we remove the veins, fat and film. Attention: the skin can also be cut off if desired. I usually remove it so that the meat itself cooks better. Then cut the thighs into several parts and carefully rub each one with salt and ground black pepper. Transfer the prepared meat to a small bowl.
Pour a small amount into the pan vegetable oil and put it on high heat. When the container with the contents is well heated, place the chicken pieces into it. Fry the component on both sides until it forms on the surface. golden crust. Immediately after this, reduce the heat, cover the pan with a lid and fry the meat until fully cooked for another 12-15 minutes, turning it over from time to time using a wooden spatula. After the allotted time has passed, turn off the burner and set the pan aside.
Place the still hot chicken pieces on a cutting board and, holding them with a fork, cut them into several more pieces using a knife.
Now we place the lavash leaves one by one on the kitchen table and begin to form the shawarma. As the first layer, place a little in the center fried meat. Attention: visually you need to divide all the ingredients into 6 parts. Then pour a small amount of dressing over the component (2 tablespoons will be enough). Now add all the chopped vegetables here and lay them out in a mound that will completely cover the chicken. At the end, we wrap the filling of the dish in a lavash envelope.
Meanwhile, heat a frying pan over medium heat with the remaining vegetable oil after frying the chicken thigh pieces. When the container with the contents is hot, turn down the heat. Place the lavash envelopes in the frying pan one by one and fry them for 1-2 minutes on each side until golden brown. Immediately after this, turn off the burner and transfer the shawarma using a wooden spatula to a special serving dish.
Immediately after cooking, serve the still hot shawarma to the dinner table. You can enjoy this amazing fast food with juice, hot tea or even a bottle of beer.
You can prepare tasty, juicy, and most importantly, fresh shawarma in pita bread yourself, although at first glance it seems difficult. The filling for shawarma can be very varied. This includes pork with pickled cucumber or mushrooms with chicken, but today we’ll talk about how to cook homemade shawarma with smoked chicken and fresh vegetables. The whole process will not take more than 30 minutes, and the result will exceed all expectations. The recipe for homemade shawarma is actually quite simple!
To prepare the base you will need:
To prepare the filling:
For the sauce:
We separate the meat from the legs with our hands and place it in a heated frying pan, lightly sprinkled with vegetable oil. Add seasoning and fry for 10 minutes. Thus, the chicken meat turns out more fragrant and vigorous.
We cut the tomatoes and cucumbers into small pieces and you can immediately mix them together.
For the sauce, mix all the available sour cream, mayonnaise and adjika.
Adjika adds spiciness to the sauce, so you can add less or more teaspoon, it all depends on your taste preferences.
Let's move on to the basics. We divide each pita bread into 2 parts in the center. Finished part Place on a baking sheet and start filling.
The filling is laid out closer to the right edge of the pita bread to make it convenient to wrap it later. First comes the vegetable part, which needs to be salted.
Then add chicken to the filling and add sauce.
All that remains is to wrap the pita bread and place the baking sheet in an oven preheated to 200 degrees for literally 3-5 minutes.
The result is aromatic and spicy homemade shawarma with chicken - fast, simple and not expensive!
Combine chicken, cucumbers, tomatoes and carrots in a bowl. Then add mayonnaise and ketchup. Mix thoroughly.
Prepare the pita bread to make it easier to roll, sprinkle with water, put it in a bag, and microwave for a couple of minutes. Place the pita bread on the table, distribute the salad evenly, smooth it out and roll it up, or fold it into an envelope, whichever you prefer. Cut into portions and serve. Also suitable as a side dish for meat dishes. Bon appetit!
Delicious, tempting, melt-in-your-mouth shawarma, you just want to cook it at home. But not every follower of this snack knows how to make pita bread for shawarma. In fact, there is nothing complicated; all manipulations are carried out at home using available components. Today we will present you recipes for cheese, mustard, Armenian, tomato, yeast, yeast-free and other variations of lavash. Try it and enjoy!
We will first describe how the base (dough) is prepared, and below we will indicate exactly how to bake pita bread.
1. So, we combine warm filtered water with granulated sugar and salt, introduce the yeast.
2. Sift the flour into a container, pour in the previously prepared water mixture and oil, and stir at the same time.
3. When the mass is thick and homogeneous and does not stick to your hands, it must be covered with a cotton towel and left to “simmer” for a third of an hour. Then you can start baking.
1. If water is used, it must be preheated to 35 degrees. Bring the whey to room temperature.
2. Mix the liquid with salt, add the flour sifted several times in small portions. Stir.
3. The final dough should not tear, because it will need to be stretched a lot before baking. Kneading is carried out until an elastic base is obtained.
4. It’s easy to prepare a flatbread without yeast, just like making pita bread for shawarma according to the classic scheme. After kneading, let the workpiece stand at home for about half an hour.
1. Combine the yeast with flour, add a pinch of salt. Warm up the whey in advance and pour it into the bulk ingredients.
2. Knead, then divide the entire volume into balls with a diameter of about 6 cm. Place separately from each other, cover with a towel and set aside for 45 minutes.
1. First, combine the heated water according to the recipe with granulated sugar and yeast. Add salt, cheese shavings, sifted flour 2-3 times. Melt the butter and add it here.
2. Mix the ingredients until smooth, then divide into several equal parts. It is better to distribute it immediately into balls 5 cm in diameter.
3. Time it for 10-15 minutes. Then knead again, start rolling out the flatbreads and further baking (we will describe the technology below).
This recipe is suitable for those who do not know how to make real Armenian lavash for shawarma. In professional bakeries and at home, it is traditionally baked from dough with vodka.
1. Mix oil and salt, pour this mixture into water. Place the saucepan on the stove and bring to the first bubbles.
2. Sift separately flour mixture several times, make a hole in the mixture and break an egg into it. Pour in vodka, stir until smooth without lumps.
3. Now slowly pour the mixture from the saucepan into the flour base. Stir at the same time. When the mixture has partially cooled, knead with your hands.
4. Roll into a ball, wrap in film and time for 1.5 hours. During this period, the dough must be kneaded once.
5. When the specified time comes to an end, divide the entire volume into balls the size of chicken egg. Roll out and get ready to bake.
1. If the juice is not salted, season it with salt and spices to your taste. Enter the yeast, wait for it to dissolve and add flour in small portions.
2. Knead the contents, leave in a warm place for half an hour. Then knead in flour and divide into several pieces the size of a tennis ball. Cover, time for another quarter of an hour and roll out.
Since making pita bread for shawarma is quite easy, follow the simple instructions at home.
1. Dissolve mustard, a pinch of salt and oil in water. Place the homogeneous mass on the fire and wait for it to boil. When bubbles first appear, pour the liquid into the bowl of flour.
2. Mix the ingredients thoroughly and wait to cool. After this, feel free to roll out the dough as thin as possible. As a result, you will get a flat cake that just needs to be baked.
1. Divide ready dough into portioned pieces. Roll out the dough into thin flat cakes. During this manipulation, do not forget to generously sprinkle the dough with flour. The thickness of the cake should be about 2 mm.
3. Be sure to spray the finished pita bread with water from a spray bottle or cover it with damp gauze. This way the cakes will remain soft. Once the pita bread has cooled, transfer it to a bag to prevent it from drying out.
After studying all the recipes and familiarizing yourself with baking technology, it is not difficult to understand how to make pita bread. This flatbread is ideal for shawarma and preparing other rolls at home.
When you hear the word “shawarma”, everyone probably has not the most pleasant associations: a street kiosk, meat of unknown origin and questionable freshness, a suspicious cook. Many people are completely unfamiliar with this dish. Shawarma has another common name - “doner”, it came from Algeria. In any case, this oriental dish is a flatbread made from unleavened dough, stuffed with fried minced meat and vegetables with dressing in the form of a special sauce.
In fact, shawarma vaguely resembles Russian pancakes with filling, rolled into an “envelope” or “tube”. The only difference is that pancakes can be filled with anything - from meat and fish to cottage cheese and fruit, but shawarma requires minced meat and vegetables.
To prepare shawarma, oriental cooks most often use beef or lamb tenderloin. But at home, this meat can be easily replaced with pork or chicken fillet - taste ready-made dish it will still turn out juicy and rich.
Try homemade shawarma - it’s very tasty, because it’s not at all like store-bought. Many people wrap shawarma in pita bread so as not to waste extra time fiddling with the flatbreads. But we will still show you and tell you how to make these flatbreads yourself.
For the test:
For the sauce:
For the filling:
Preparing the dough. Mix flour, water, vegetable oil, dry yeast and salt. Knead the dough.
The dough should rest for 20 minutes.
Preparing the sauce. WITH salted tomato remove the skin. Mash it with a fork. If the tomato is hard, then grate it on a coarse grater. Chop the garlic. Combine sour cream, mayonnaise, tomato and garlic. Mix everything well.
Preparing the filling. Grate the carrots on a coarse grater. Mix it with dressing for Korean carrots.
Cut the legs randomly with a knife. Fry the chopped pieces of the leg in a frying pan or cauldron with oil until cooked.
Making flatbreads for shawarma. Cut off small pieces from the dough.
Roll out the pancake into a square shape 1-2 mm thick.
Fry each pancake in a dry frying pan without oil on both sides.
Place strips of cabbage onto the prepared pancake with your hands. Korean carrots, cucumber and chicken leg. Pour sauce on top.
Roll the pancake into a tube, covering the sides. The principle of twisting is like cabbage rolls.
Well, that's all - now you can try this new dish.
Author's photos of Anna Bykova were used in the design of the master class. Copying is prohibited!
One of the most common types of “fast” and satisfying food is shawarma (doner kebab). In almost every city you can find a stall with a grill that sells this oriental dish. The snack is loved by all those who do not have time for long lunches. Homemade shawarma - good way please yourself and your friends with an extraordinary taste of oriental national cuisine. Hearty snack will be a table decoration at any party. The wide distribution of this dish gives gourmets the opportunity to prepare doner according to all sorts of recipes to suit their taste.
Special secrets, how to make shawarma at home, no - all ingredients can be selected and combined depending on personal preferences. However, attention should be paid to some important aspects: the peculiarities of marinating meat, preparing the sauce and choosing good pita bread. The main seasonings used in shawarma are: cardamom, paprika, turmeric, curry and different types of peppers. Sometimes black coffee or cinnamon is added, but some people don't stop there and look for new sources of flavor.
The main advantage of cooking doner at home is its safety for health. Unfortunately, not all fast food stalls comply with sanitary standards. Therefore, after eating shawarma in an unfamiliar place, various stomach diseases may occur, such as poisoning, heartburn or gastritis. A home-prepared snack made from fresh and thoroughly washed ingredients will help avoid any health problems, as well as reduce the amount of excess calories for the body.
The main filling of shawarma is meat. It can be anything: chicken, pork, lamb or turkey. It is advisable to marinate the meat before cooking so that it acquires a soft, pleasant taste. To do this, you need to rub it with your favorite spices, sprinkle with herbs, and place chopped onion rings on top. Add vinegar if desired and pour dry wine (white) for one hour. After marinating, the meat should be fried in a frying pan.
Properly mixed sauce is the secret of any shawarma. The main ingredients of this essential supplement are the following products: sour cream, homemade mayonnaise and kefir. To make shawarma sauce at home, you need to: mix the main ingredients in equal proportions, add grated garlic, curry, dried herbs (basil, parsley, dill), ground black pepper and coriander. After preparing the doner preparation, you need to leave it in the refrigerator for one hour until it thickens.
Before wrapping the shawarma, you need to choose the right pita bread. It should be dense, elastic and bend well. It is important to choose pita bread that is not dry, without cracks, so that it does not break and the filling does not fall out or the sauce does not leak out. Armenian thin lavash is often used, but doner can also be made in pita bread. Homemade shawarma is wrapped like this:
Absolutely anyone can prepare shawarma at home - this dish does not require a lot of time. The ingredient composition of doner depends on the wishes of the gourmet himself. However, for those who do not know what shawarma is made from at home, there are many different step-by-step recipes. For each of them, a certain composition, quantity of ingredients, and seasonings are selected. Let's look at some of them.
If used for doner chicken breast, then you get dietary shawarma. List necessary ingredients for two servings:
Cooking method:
There are a lot of doner recipes, and they are interesting in their own way. In order to prepare shawarma with pork at home in the Russian way, you need to take:
Cooking method:
One of the most delicious and dietary products is turkey. As the main ingredient of shawarma, it goes well with vegetables. To prepare turkey doner for 4 servings, you need to take:
Cooking method:
You can prepare shawarma at home in Turkish style with lamb and feta cheese. The recipe requires the following ingredients:
Cooking method:
Shawarma is an easy-to-prepare Arabic dish that is suitable for any feast or party. It is the most popular type of street food. However, to save money and not risk your health, you can make this snack yourself from your favorite ingredients. Learn how to easily make delicious, authentic, nutritious or even vegetarian shawarma at home with the helpful video recipes below.
Shawarma, shawarma, shawarma - whatever they call this dish of Arabic origin. It would seem like a simple combination of pita bread, vegetables and meat, but how delicious! Watching the preparation of this snack in street spots, you wonder, can I do the same? We bring to your attention tips on how to prepare shawarma at home and step by step recipes. This will allow you not to put your stomach at risk by purchasing it at catering outlets, and learn how to prepare the dish yourself.
One of the main features of preparing this delicious Arabic snack is the thinnest cutting of meat slices. In establishments and points catering this is ensured using a shawarma preparation machine. If you are not very good with a knife or the meat is too tough, you can resort to pre-freezing. Then it is easy to remove shaving-like pieces from the meat. If you prefer to cook dishes using fresh meat, choose parts without veins, fatty tissue, and the sharpest knife.
In order for shawarma to have the same taste that the dish acquires when prepared using the machine, the pieces of meat must be thoroughly fried in hot oil until a golden crust forms. A grill pan with a grooved bottom is perfect for this. During frying, you must be careful and try not to dry out the meat - the inside of the pieces should retain their softness and juiciness.
When choosing a thin Armenian lavash for shawarma, you need to make sure it is fresh. Try rolling the sheet, and if cracks or damage appear on its surface, the pita bread is not suitable for cooking. Using such pita bread will lead to tears in the sheet, and this threatens that your snack will crumble in your hands. The same goes for pita. If you decide to cook shawarma in this Arabic flatbread, make sure it is fresh. To keep lavash or pita bread fresh for a long time, store the products in the refrigerator at a temperature no higher than +5 degrees.
Chicken fillet, previously marinated in a mixture of tbsp, is perfect for making shawarma. l. lemon juice, three tbsp. l. water, one tbsp. l. olive oil and a teaspoon of curry. A more authentic recipe involves using lamb or veal. In this case, the meat should be marinated in a mixture of 200 ml of wine vinegar, five crushed cloves of garlic, take one teaspoon of each seasoning - cinnamon, paprika, nutmeg and salt to taste. Very tasty shawarma is obtained when using smoked chicken or ducks.
Shawarma sauce is a very important ingredient. If you make do with regular mayonnaise, the appetizer will still turn out delicious. But by adding garlic sauce based on sour cream to the shawarma, you will add additional piquancy to the dish. The sauce is very easy to prepare: a glass is not very thick sour cream mixed with 5 chopped cloves of garlic and two tablespoons of finely chopped cucumber. It's time to add spices to taste, and the mixture goes into the refrigerator for 1.5-2 hours. You can safely use the finished sauce for other dishes.
Best Recipes homemade shawarma, presented below, contain detailed instructions, thanks to which you can prepare this dish no worse than an experienced oriental chef. You will master all the intricacies of preparing this snack - from delicious roasting of meat to how to properly wrap pita bread. Each method of preparing shawarma has a detailed set of ingredients, so you will be fully prepared before cooking.
Shawarma using chicken meat- one of the most common variants of this dish. Chicken is easy to work with, the meat cooks well and goes well with a variety of vegetables and sauces. This type of meat has delicate taste and everyone likes it. To prepare the dish you will need the following ingredients:
3 large sheets of pita bread;
400 grams chicken fillet;
2 tomatoes;
2 cloves of garlic;
mayonnaise, ketchup and other sauces to taste;
salt, pepper, curry.
Place finely chopped chicken in a dry frying pan, sprinkle with curry, fry until golden brown, add salt and pepper, remove from heat.
Cut the cabbage into strips, sprinkle with salt and press.
Cut the cucumbers into strips.
Cut the tomatoes into slices.
Lubricate the pita bread with sauce with the addition of chopped garlic.
Place the meat on one side, sprinkle with cabbage, lay cucumbers on top in a herringbone pattern and place a few slices of tomatoes.
We first fold the long edges of the pita bread, and then completely roll it into a roll.
Heat slightly in a dry frying pan.
How to make shawarma at home so that it turns out “like in a stall”? This question is asked by many cooks. You will get the answer in the next recipe. To prepare, you need to stock up on the following products:
1 sheet of pita bread;
200 grams of Korean carrots;
200 grams of white cabbage;
1 small pickled cucumber;
1 small fresh cucumber;
about half a medium tomato;
seasoning for chicken tobacco, salt, pepper;
one tablespoon each of mayonnaise, sour cream, ketchup, mustard and olive oil;
clove of garlic.
Separate the chicken meat from the bone, add seasoning, brush with olive oil, and place in the refrigerator for an hour and a half.
Make the sauce - mix sour cream, mayonnaise, chopped garlic, finely chopped pickled cucumber.
Fry the meat until golden brown, cool.
Spread a third of the pita bread with sauce and place the chicken on it.
Sprinkle the chicken with finely shredded cabbage.
Place carrots on top of the cabbage.
Place the cucumber, cut into small strips, on top of the carrots.
Place tomato slices on top, wrap, and fry in a dry frying pan.
The video recipe will help you consolidate the skills acquired in the instructions presented and see with your own eyes how the correct shawarma is made. It examines in detail each stage of preparation - especially the one that interests most cooks who are planning to prepare this dish at home: how to properly wrap pita bread so that it does not fall apart.
