How to make shawarma at home

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

Shawarma with pork: a classic of the genre

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

1. Cut the cabbage into thin translucent slices, grate the carrots on a large grater. Wash and chop the parsley, chives, dill, add to the carrots with cabbage. Knead the mixture until smooth as possible. Season with vinegar, pour in vegetable oil.
2. Salt, sweeten the salad to taste. Chop the pork pulp with plates, fry in a pan until golden brown. Then thoroughly grind the filling again with two knives (as is done in a specialized institution).
3. Start cooking the sauce. Combine tomato paste or ketchup, sour cream, garlic passed through a press into one mass. After stirring the sauce, start picking the shawarma.
4. Spread lavash on the table. Closer to the left edge, select the strip to be greased with the sauce. Put half the total volume of pork in a greased area, place cabbage and carrot salad on top.
5. Pour sauce over the contents, wrap the top edges of the pita bread. Twist the shawarma, holding the contents with your fingers. After the roll makes 2 turns, cut off excess pita bread.
6. Preheat the pancake pan to the maximum mark, send the shawarma on it with the seam down. Fry until crispy on both sides. After the edges are set, wrap the roll in a bag, put some meat and sauce on top.

Chicken Shawarma

• thin Armenian lavash - 2 pcs.
• pickled cucumber - 1 pc.
• mayonnaise with a fat content of 25% - 80 gr.
• sour cream - 90 gr.
• carrots - 1 pc.
• tomato (large) - 1 pc.
• white cabbage - 160 gr.
• garlic - 4 pcs.
• chicken fillet - 420 gr.

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

Beef Shawarma

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

1. Mix in a deep bowl sunflower oil, soy sauce, spices. Wash the beef tenderloin, fry it in a pan using butter for 15 minutes, then add water and simmer until cooked. After all the manipulations, cool the meat, chop it into thin slices.
2. Combine beef with sauce, add sour cream, mayonnaise and chopped bunch of dill. Squeeze the garlic, mix it into the bulk. Leave the meat for a quarter of an hour so that it is saturated with marinade.
3. Cut the "butt" from the cucumbers, cut the vegetable into strips. Wash the tomatoes, remove the stalks, cut into thin plates (flat half rings).
4. Line the pita bread on a flat surface, distribute the meat on the left edge, lay cucumbers with tomatoes and a stalk of green onions nearby. Place a few potato chips on top of the beef.
5. Tuck the edges of the pita bread, roll the shawarma, fry in a dry pan. Eat hot, otherwise the chips will turn into porridge.

Shawarma with cheese

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

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

Shawarma with french fries

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

1. Wash the chicken, remove the film, chop in small cubes. Fry in a hot frying pan for 5 minutes, then pour filtered water. Cover, let the meat stew for 10 minutes.
2. When the chicken is ready, chop it with straws or thin plates. Peel the onion, cut into half rings. Then you can fry it in vegetable oil or leave it in its original position (it all depends on personal preferences).
3. Wash the potato tubers, chop into strips, cook in a deep fat fryer or pan to make a full fries. Potatoes can be fried in the usual way if there are no suitable appliances.
4. Chop cabbage, season it with apple cider vinegar, and start picking shawarma.Put pita bread on the table, grease with mayonnaise in the place where the ingredients will be applied. Better stick to the left side.
5. Put chicken on mayonnaise, put chopped cabbage and a little onion on top of the meat. Put the potatoes on the sides, retreat from the edges by 3-5 cm, so that it is easier to wrap the shawarma.
6. Pour the filling with mayonnaise sauce, wrap the top edges. Make a roll, cook a pancake pan. Heat it, do not pour in oil, put the charm upside down. Wait until the crust appears, turn the dish over. After frying, start consuming.

Shawarma with eggplant

• garlic - 6 prongs
• fresh dill - 1 bunch
• tomato - 2 pcs.
• vegetable oil - 80 ml.
• mayonnaise (fat content not more than 20%) - 60 gr.
• thin pita bread - 4 pcs.
• ketchup - 60 gr.
• eggplant - 0.5 pcs.
• pork meat - 460 gr.
• ground pepper, seasonings, salt - to taste

1. Wash the eggplant, peel it, then cut into thin strips. Mix the eggplant in a deep bowl, sprinkle with salt, mix and leave for a quarter hour. A similar move is carried out in order to eliminate the bitterness inherent in eggplant.
2. After soaking, fry the chopped vegetable in a pan with the addition of vegetable oil. When a golden crust appears, turn off the hotplate. Immediately after roasting, chop the eggplant into cubes of the same size.
3. Rinse the dill with water and chop, add to the eggplant. Squeeze the garlic here, add spices, add mayonnaise. Mix well, salt to taste. Get started with meat.
4. Remove all greasy parts, wash the pork, dry with towels. Chop straws, fry in vegetable oil until fully cooked. After that chop the meat with two knives to get small pieces.
5. Spread lavash, lay eggplant on the left side, place pork and tomatoes on them. Pour ketchup or tomato paste (optional) on request. Start collecting shawarma while all the ingredients are still warm.
6. Fold the top edges, which will serve as the fixation of the filling. Slowly roll the pita, holding the contents with your guide fingers. Press the filling, rolling the product with a tube. Make sure that the meat does not fall out.
7. When the shawarma is ready, prepare a pancake pan. Heat it to the maximum mark, lay the roll seam down. Fry until crisp and golden crust appears. Do the same with the other side.
8. After cooking, garnish the top with mayonnaise sauce, a slice of meat, fresh dill and ketchup. Serve hot, otherwise the eggplant will give the juice, which is absorbed into the pita and softens it.

It is easy to cook shawarma at home, if you follow the practical recommendations regarding the available technologies. Browse the most popular recipes based on pork pulp, chicken, beef tenderloin. Try to make a roll with the addition of hard cheese, eggplant, french fries. Experiment, vary the proportions as you wish.

Video: how to make a delicious shawarma in 5 minutes