Shawarma at home

Shawarma at home

Category: Cold meals and snacks

Ingredients
Armenian lavash, which is thin (we also sell in the bread departments and on the market)
Fresh cabbage
Pickled cucumber
Chicken breast (raw, but also boiled is suitable very good too)
Ketchup and mayonnaise

Cooking method

Cut the breast into thin ribbons, in general, into strips, salt, pepper - and fry over high heat until golden brown.

Thinly chop the cabbage, add a pinch of salt, sugar and a drop of vinegar, cut the cucumber into thin strips.

Next, add layers

Spread a rectangle of pita bread on one side with mayonnaise (about 1-2 tablespoons), drip ketchup.

The next layer is cabbage, then meat and the last layer of cucumber.

Everything is left to fold.

Rolled up like a big pancake with a filling (probably it is) I fry in a preheated pan with a piece of butter or a drop of vegetable oil for a couple of minutes on each side. To make it look more like rolled shawarma, when I press the bed in the pan with a plate, as when cooking chicken tobacco.

Note

This is certainly not a recipe, but ... a procedure or something. And yet, what if it will come in handy for someone

I must say in the foreword that "harmful, cholesterol fast food" can be amazingly tasty.
My son and my husband are also secret admirers of one of the representatives of the ento fast food. Secret - because I am an open opponent of this food. But not even because of cholesterol - I am just suspicious of the sanitary and hygienic conditions of manufacture.
We call it shawarma. Perhaps the correct name is shawarma or shuarma.
To avoid the temptations of my men to buy such a thing on the street - the easiest way is to do it yourself! I am happy to involve my son in the "man's" business - making homemade shawarma (because I supposedly keep forgetting in what order to put the layers). At the same time, he is imbued with the awareness of his own culinary skills. We also sell the so-called. doner, the filling is the same, the current is in a cake, cut like a pocket. I don't like this, they only recognize thin lavash.

It turns out very much! delicious.
Instead of a cucumber, you can also put a fresh tomato into strips or a pinch of Korean carrots. Or both together.
You can also add fresh onions marinated in vinegar or simply scalded with boiling water (so that there is no bitterness)
Yes, I forgot to say that cabbage needs to be chopped very much! thin, almost transparent stripes - it will turn out very gently. And do not overdo it with a cucumber

And also advice on meat - chicken breast or turkey fillet is perfect. Moreover, both raw and boiled or baked meat (you never know, you have left neither here nor here), which must be cut into strips and quickly fry over high heat.
But if you like pork, then of course it is better to fry raw pork longer

[rinishek]

rinishek!! I bring you a giant plus! I just did, she trampled two such yummy things, although a bit too much, but it is impossible to stop tasty, and very similar to the purchased one, in the best sense of the word. meat is certainly different from that on the grill, but in general - it's better not to come up with it! super idea and super technology, thanks !!!

[rinishek]

rinishek
My men are also very fond of shawarma, and I do exactly the same as you do. It turns out really very good. delicious. And I, too (oddly enough) eat it with them And I also make tomato sauce (thick homemade tomato juice or volume.pasta diluted with water + a bunch of cilantro or parsley + finely chopped onion + garlic c / w garlic + salt, sugar )

[rinishek!]

rinishek! Thanks for the idea! Today the grandson drank 2 portions !!

[Lissa, BTI,]

Lissa, BTI, - girls, thanks for the kind feedback
Eat with gusto!
Broomstickb, I also eat when with them.
And how did it not occur to us to place this recipe earlier? With such a sauce, as you wrote, I did not. My son is just a terrible orthodox - and replacing the purchased sauce will be equated with treason
It will be necessary to apply fraudulently, as if "in fact" of use

in general, thanks for the sauce, I will use it without fail!

I just can't understand why this is considered a cholesterol "bomb". If this shawarma is made at home, in sanitary conditions, meat, probably better breast, just boil and not fry, make mayonnaise at home, make the sauce at home too, homemade vegetables, lavashik is really purchased, but it is even without yeast, then it turns out very useful dish.
Unleavened bread + dietary meat + vegetables = and not any kind of "bomb", or rather "bomb", but in a good sense of the word.

most likely, this food will really be cooked in unsanitary conditions and on an incomprehensible fat. And even unknown meat in these booth tents ... brrrr

[Let's have a picnic with homemade shawarma!]

Ira, I supplement your recipe

Let's have a picnic with homemade shawarma!

Shawarma is an oriental dish made from a flatbread stuffed with lamb, beef or poultry with the addition of spices, sauces and fresh vegetable salad. Instead of Arabian flatbread, pita, shawarma sellers have learned to wrap the filling in Armenian bread - lavash.

Meat for shawarma is taken in different ways: from lamb to turkey.

But the principle of cooking is the same everywhere: the meat is cut into fillets, slightly beaten and poured with marinade for 12 hours. In the classics, meat is cooked over an open fire, but at home you can use a dry pan with a thick bottom.

For nature, shawarma can be cooked on a wire rack or in a dry frying pan, which is placed on the grill.

The secret of the juiciness of shawarma is an orange, which is clinging over the meat on a vertical spit. The orange juice flows down and soaks all the meat evenly. At home, on a horizontal skewer, you can try pouring melted lard over the meat.

It is necessary to pre-marinate the meat. Pork - in white wine, apple or wine vinegar, with spices and black peppercorns. Beef - in lemon vinegar and red wine, with onions. Chicken - in mayonnaise.

Universal marinade
Ground mix for meat (cinnamon, cardamom, cloves, spicy zatar, coriander, cammun, black pepper), red vinegar for meat, olive oil, parsley. Beat everything and pour the mixture over the meat. In restaurants, layers of meat are strung on a vertical skewer, covered with lamb fat on top, at home you can first cut the meat into long pieces and fry in a very hot frying pan along with lamb fat (take very little fat).

They also take different kinds of bread, not only pita bread. In Lebanon, for example, thin bread is used by wrapping meat in it.

It is necessary to use only fresh lavash, because the next day it will not work to roll the shawarma - the lavash will break, as a result, everything will creep out. You can buy pita bread and immediately freeze it by rolling it into a tube, for two servings you need 2 sheets.

To fill the shawarma, street vendors use cabbage and onions sprinkled with ketchup and mayonnaise. But at home we make shawarma for ourselves, so we add whatever we like. The simplest recipe is to put Korean carrots in the shawarma instead of cabbage, and add sauce instead of ketchup and mayonnaise. It will be delicious if you crumble pickled cucumber, hard cheese, boiled or fried potatoes. And even better - to emphasize the taste of meat with original sauces. For example, Georgian plum "tkemali" or sweet and sour Chinese sauce.

When preparing shawarma, the tomato needs to be cut into thin slices, and a small cucumber into thin slices, you can take a pickled cucumber, but this is not for everybody. Chop the cabbage as thin as possible - you will need 2 handfuls of it, grate 2 small carrots on a coarse grater.

If the ketchup and mayonnaise are thick, then you should try not to add too much of them - when the shawarma is heated in the microwave, it can "flow".

[Classic sauce]

Continue

Classic sauce
We take 1 liter of refined vegetable oil (you can just not smell), 2 eggs, 10-11 cloves of garlic, 1 tsp. salt.
Beat eggs and salt in a mixer. Then crushed or grated garlic is added there. And then slowly pour in the oil. That's all! If you want something special, you can add a slice of lemon or a dash of herbs, or very little vinegar. And then pour in a large glass of water, preferably warm. If you like spicy, add just a little red pepper and a pinch of turmeric.

Tehran sauce for shawarma
Put two eggs in a blender, two tbsp. l. salt, a handful of peeled garlic, black and red peppers, to taste.
After a few minutes, when the mixture becomes homogeneous, very slowly pour in the sunflower oil in a thin stream.
Store the resulting sauce in the refrigerator, and mix it with kefir before use - this will be the shawarma sauce.

How to wrap shawarma
We spread the cabbage and carrots, put the meat finely chopped and mixed in a pan with the same oil on top (sprinkle with chopped herbs). Put tomato slices and cucumber slices on the meat. In conclusion, pour ketchup and gently but tightly roll the shawarma, then put it in a bag and heat it for 50-60 seconds in the microwave.

We diversify shawarma with delicate additives
1. At 1 st. l. tehina paste (sesame seed paste) - juice of 1 lemon, beat well. Chop the green onion, parsley, a little cilantro, hot zaatar, green hot peppers very finely, mix with the resulting sauce, salt and add quite a bit of garlic to taste.
2. The pulp of the cucumbers (cut the skins) finely dice, chop the mint and garlic, mix everything and pour over thick sour milk, salt.
3. Pickled onions with Provencal herbs are good in shawarma.
4. Mayonnaise is also possible, we are used to it, and there is a place for it in Arabic cuisine, especially in Lebanese and Syrian.

[Shawarma Arab]

Shawarma Arab
800 gr. meat (lean lamb or veal, you can also use turkey or chicken fillets) soak overnight in a marinade prepared with 1 cup of 5% vinegar (measuring cup = 230 ml); 1 tsp cinnamon; 1 tsp paprika; 1 tsp grated nutmeg; cardamom on the tip of a knife; 1 tbsp. l. crushed garlic (approximately 3-4 large cloves); salt to taste.

For the sauce: 1 glass of light sour cream; 1/4 cup chopped green onions 2-3 cloves of garlic; a pinch of curry; small pickled cucumber; vegetable oil.

Cut the meat into thin steaks and marinate overnight. Then remove the steaks from the marinade, dry slightly and fry over high heat in a small amount of vegetable oil until half cooked. The meat should have a nice brown crust. Cool slightly, cut the steaks into strips lengthwise to form even oblong pieces. Place the meat in a fireproof dish and cover with foil. Put the container with meat in the oven, preheated to 180 degrees C, for 20 minutes, then remove the foil and hold it in the oven for another 10 minutes. in an open container.

Mix sour cream with crushed garlic, finely chopped green onions and pickled cucumbers, add spices and leave to brew for at least 20 minutes. Cut the pitta in half, put slices of fresh cucumber and tomato inside, put the meat filling on them and pour everything generously with sour cream sauce.

Shawarma Palestinian (from poultry)
300-400 g of chicken meat, 400 grams of medium-fat sour cream, 100-150 grams of cucumbers, tomatoes, peppers and onions, a sprig of fresh dill. For the sauce - 100 ml of mayonnaise, 100 ml of kefir, 20 cloves of garlic (half for meat, half for sauce), 1 lemon. Spices: black and red pepper, olive oil, grape vinegar. Two pita bread.

Finely chop the chicken meat and sprinkle with spices: black pepper, red pepper, a little ground nutmeg and cardamom, you can (taste) add adjika, dried dill, chili, ginger, some hot sauces - tabasco or wasabi (be careful with the amount ). Add a little vinegar, crushed garlic and a little olive oil. Salt to taste. Mix thoroughly, put under a press (cover with a plate and put under oppression) for 20-30 minutes.

While the meat is saturated with aroma, prepare the vegetables and sauce.

Vegetables: finely chop onion, cucumbers, tomatoes, Bulgarian pepper, mix, add black pepper, salt. You can pour in vinegar and marinate a little. You can add fried zucchini or eggplant.

Sauce: take olive mayonnaise and fatty kefir. Stirring kefir continuously, add mayonnaise little by little, then crushed garlic, finely chopped fresh dill, squeeze juice from one lemon. Mix very thoroughly. I also tried adding pre-melted cheese - it tastes interesting.

We return to the meat. Put the resulting workpiece in a pan, level, pour sour cream so that it covers the meat. Simmer over low heat until the sauce acquires a dense, yogurt-like consistency and partially boils away. After that, mix it thoroughly with the meat and turn on the heat to full, and fry continuously stirring until the meat is red. Now you need to turn off the fire, mix the meat with vegetables, pour over the sauce, wrap it in pita bread and eat it until it cools down with good beer.

Shawarma with "shish kebab"
On half of the Armenian lavash, slightly moistened or sprinkled with water with lemon juice, put the meat marinated like on a barbecue and fried in a pan until cooked, pour it with mayonnaise with ketchup with a generous hand, put an ordinary summer salad of tomatoes and cucumbers with dill on top. We wrap the pita bread in an envelope and eat until they take it out from under our nose!

Smoked chicken shawarma
Deliciously delicious!
Take half of the smoked chicken. I highly recommend skinny and slightly dried out: the drier the meat, the better the result. A small piece of smoked bacon (slightly larger than a matchbox); 4-5 tablespoons of Korean carrots; a few lettuce leaves (can be replaced with white cabbage leaves); jar of lecho (0.7 l); a small bunch of fresh basil, a teaspoon (with a slide) of cumin; good mayonnaise, well, thin lavash, and better rice pancakes.

We take the chicken, remove the meat from it, cut into small cubes 1-2 cm.There we also cut the smoked lard into even smaller cubes 0.5-1 cm.Mix together and heat in a skillet over low heat, stirring constantly until the bacon becomes transparent and the aroma will not appear. It is important not to overheat so that the fat does not drip, but you also cannot remove it from the fire ahead of time. The meat will be too dry and the smoked lard will taste separate from the chicken.
Next, finely chop the basil, mix with coarsely ground cumin, and add to the pan to the chicken and bacon. Mix everything thoroughly and turn it off immediately. Drain the water with lecho. And what remains, mix in half with carrots. We wrap the resulting mixture in pita bread or rice pancakes - eat and enjoy!

Shawarma in European style
Chicken or chicken (hams can be used), 3 onions, 2-3 sweet peppers (better ripe, yellow, thick-walled), tomatoes - 2-3 pieces, mayonnaise, pickled cucumbers - 2-3 pieces, Armenian lavash (thin) 4 -5 sheets.
Separate the chicken meat from the bones, cut into small cubes and fry in butter. Cut sweet peppers and onions into small cubes and fry in butter. Then mix everything, add black pepper, basil and suneli hops according to your taste. Fry until tender.
Expand a sheet of Armenian lavash, put tomatoes cut into circles in the middle (no more than three circles for 1 lavash).
Put pickled cucumbers cut into slices on the tomatoes.Put 2-4 tablespoons of ready-made chicken meat with pepper on top, lightly grease everything with mayonnaise and wrap in a roll, bending the edges. You can make several "rolls" at once, or you can roll them up during the meal, periodically warming up the chicken meat. Can be served without garnish with fresh vegetables. It goes well with a salad of fresh young cabbage (finely chopped, crushed and seasoned with mayonnaise), as well as fried zucchini.

Shawarma in Crimean style.
To begin with, we buy a chicken (in order to save money, it is enough to buy hams). Next, we need pita bread - how much is needed for the planned amount of shawarma. Cabbage, tomatoes, mayonnaise, ketchup, Korean carrots, spicy horseradish seasoning.
Cooking - cut the meat from the hams (chicken), not finely, then fry the cut whole pieces in a frying pan until a pleasant golden crust is obtained, then finely chop them right in the pan, and fry them a little more in a frying pan with the addition of finely chopped tomatoes, put lavash grease with mayonnaise on the table, put hot spices on top, then while it is a little soaked we chop cabbage, tomatoes, all in proportions to taste.

From above we throw on the already soaked pita bread, then Korean carrots, then meat already fried with tomatoes.

We wrap the pita bread so that from one end there is access to the filling, fry the already obtained shawarma a little in a frying pan, generously grease it with mayonnaise and ketchup on the open side. Wrap the pita bread on top in a lettuce leaf.

Shawarma vegetarian
We need: onions, carrots, white cabbage, dill, asparagus beans, vegetable oil, spices, Armenian lavash.

Cut the onion into half rings, fry. Grate the carrots and fry. Chop the cabbage, add salt, sugar, apple cider vinegar, spices. Fry the asparagus beans. Dill - finely chop. Mix all.

Put a portion of the mixture on pita bread, pour over with ketchup and mayonnaise, wrap.

Rininishechka! What a tasty treat I cooked today according to your recipe and so quickly. Thanks for the great idea, I would not have thought that you can cook it at home, but something like that. Tell me please, and you cut the sheet into two parts, right? I cut it, it seemed to me that there were not enough turns and the fried one slightly tried to spill, or maybe I have a smaller pita bread than yours, of course.
+1!

Oh, and this fast food was registered with me. But what a delight it is. Pickled cucumbers, so instead of vinegar I add them to cabbage (mix with it) and they marinate it a little. Instead of baking something, I buy lavash and off we go.

By the way, I take it fresh (I FEEL, because the dates are often re-pasted in the store) and store it in the refrigerator for up to three days, but if the bags are not sealed, I additionally put them in one more bag and tie them tightly. And I can't stop thanking for this recipe. I used to make it with cheese, sausage and green onions. Also very tasty.

Lyudmilka, and lavash, I think you can freeze one piece per bag, though I haven't tried this purchased one. But I used to make pita bread myself, in a frying pan, I froze it and everything was tip-top.

I store it in the freezer, tightly wrapped, stored indefinitely

[SAUCE FOR SHAVERMA:]

I will also insert 5 kopecks.
SAUCE FOR SHAVERMA:
1 part sour cream
1 part mayonnaise
1 part kefir
salt
pepper
squeeze the garlic (to taste)
squeeze lemon juice
then, with a spoon, pick out the pulp of the lemon
Mix everything thoroughly, adjust the taste (that is, add-subtract salt-pepper-garlic-lemon).
I usually make this sauce in a 1-liter saucepan, because it is so delicious that my son just eats it with bread.

We make pita at home, then (if we haven't eaten everything) - in the freezer.

Shawarma itself:
pita
meat
vegetables (cabbage, tomato, cucumber)
sauce
for 1 min. in micro.

And we also do THIS in pita ... Cut off the top, detach the cake, it turns out a pocket, you put everything there and pour it with sauce, warm it up while standing. My husband spied in Israel ...

Lisss's,: flowers: Gabi, thanks for the tip about freezing. Something that never crossed my mind, although I like to freeze everything. I thought it would hurt the lavash. And in the summer season, this advice will be very useful, since on Fridays it is the lavash that disappears from the shelves.

[rinishek]

rinishek Thanks for the recipe! Delicious!!!
here is my report

[Gabishechka, LiudmiLka, Didzhechka]

Gabishechka, LiudmiLka, Didzhechka! thanks for the ratings, enjoy your meal!

Gabi, I cut into 2 parts, and I get turns (.. counting ...) 2 like, like in a stuffed cabbage roll or pancake
And I also freeze extra pita bread. Or it happens that she bought pita bread, but the matter did not reach the shawarma or the hands did not reach, it also freezes perfectly in the bag and nothing is done to him
Madama, What recipe for pita do you use to sculpt? throw a link please
I also want to try it in pita, and special thanks for the sauce! somehow it didn't occur to me to make it for future use

girls who do in pita, Madama and Schumacher, tell me, but after filling the pita pocket, do you fry it in a pan or grill?

And I once stuck to the Arabs near the metro, who have the most delicious shawarma, on the recipe for mayonnaise with which they smear. Adapted to home appliances it looks like this:
Chop the garlic in a blender glass. In the bowl of the food processor with a nozzle for beating batter (wavy disc), beat 1 chicken egg, continuing to beat the salt, pour in 1 tbsp. l. vinegar and pour in a thin stream of sunflower oil about 200-250 ml in consistency, somewhere in the area where half the oil is added I add garlic.
There is no mustard in this mayonnaise. My ex-husband had an allergy to mustard before Quinck's edema, so the man hadn't eaten store mayonnaise for 20 years. When, with great effort, at my own risk, I shoved this mayonnaise into it, then for six months I cooked a portion every two or three days. It's fun to throw greens with garlic, it turns out a green sauce. I didn't like the curry. Delicious with fried mushrooms. Without garlic, I make this mayonnaise in all salads like Olivier. Nature product!

And I once stuck to the Arabs near the metro, who have the most delicious shawarma, on the recipe for mayonnaise with which they smear.

These are some kind of wrong Arabs, Arabs smear with hummus and tahini

[Gypsy]

Gypsy, do not poison the soul ... we have long lost hummus, tkhina (which is pasta) is sold only in a couple of small shops (and I cannot physically get to them) ... but I can't make this paste from sesame seeds at home

[Rina72]

Rina72, chickpeas for sale? if yes, you can make homemade hummus
Home swarma:
🔗

All about hummus:
🔗

Great recipe! Instead of chicken, she fried pork. I had to repeat it again, my husband said he would take it to work.

oh how late I saw the review!

Instead of chicken, you can ANY meat - I have this shawarma - a way to utilize meat that no one wants to eat - goulash, boiled pork, any meat baked in a piece. (and even the cutlet was somehow wrapped in lavash - it was not bad)
You know, it happens - you make boiled pork, immediately eaten with gusto, and then a poor piece rolls around - rolls around ... until I buy pita bread

it is also good to add thinly chopped onion - it will be juicier
thanks for cooking and leaving a review!