The basic recipe for chicken shawarma at home is easy to master. It is much tastier and healthier than the purchased one and, moreover, it is easy to supplement it with a variety of ingredients. The result is a great snack or main meal. Today we will master the best cooking methods and learn how to wrap shawarma correctly.

In our country, shawarma has become synonymous with cheap and even hygienically dangerous fast food. But in Turkey, Egypt, shawarma (its other name) is considered a cult food - long lines line up at the most popular eateries, and the owners of the establishments keep their culinary secrets secret, passing them on by inheritance.

But no matter how much shawarma is scolded, it does not cease to be tastier from this. And homemade shawarma is also completely safe: all the ingredients and the process are under our personal control!

For homemade shawarma (2 servings), prepare:

• a large sheet of thin pita bread;
• medium-sized tomato - 1 pc .;
• cucumber - 2 pcs.;
• chicken leg - 2 pcs.;
• sweet onions - 1 pc. (small);
• mayonnaise - 2 tbsp. l .;
• natural yogurt (or sour cream) - 2 tbsp. l .;
• tomato sauce or good ketchup - 2 tbsp l .;
• cilantro, parsley or any other greens - a small bunch;
• salt and pepper to taste.

It is better to fry the chicken the day before (or bake it in foil) - the shawarma assembly process will go many times faster.

1. First, fry the chicken leg, add salt and pepper the chicken to taste. Optionally, you can season it with any other spices: oregano, marjoram, ready-made chicken seasoning.
2. Let it cool a little, and then we cut it into separate fibers, carefully freeing it from the bones.
3. While the chicken is cooling, prepare the vegetables. Peel the cucumber (or leave it if the cucumber is young and steamy), peel the tomato from seeds and cut into small half rings. Cut the onion in the same way. For the sake of accuracy, we will lay out the vegetables on separate plates, and the taste of individual components will be felt much brighter. We recommend cutting the core out of the tomatoes, leaving the fleshy flesh. If you put a tomato with all the juices, our dish will quickly deteriorate: the lavash will get wet, break and the filling will begin to crumble.
4. Prepare the sauce in a bowl - mix mayonnaise, sour cream, salt, herbs, ketchup. The result is a thick, aromatic dressing. Now we need to assemble our shawarma (on how to wrap it correctly, read the special section below in our article).
5. We cut the lavash into two parts, grease with sauce. Put vegetables and meat in a heap on the sauce in the following sequence: chicken, onions, tomatoes, cucumber. Do not put too much filling: this will cause the shawarma to fall apart.
6. We wrap the shawarma with a tube, bending all the edges inward. We heat the frying pan, put the appetizer on a dry hot surface with the fold down so that it is fried, and the shawarma "sticks together". As soon as one side is browned, turn over and bake on the other side. The fire should be medium so that the dish does not burn.

Put on a plate and serve. If everything is cooked correctly, the appetizer is delicious - juicy filling, crunchy pita bread and sauce are mixed, turning into a symphony of tastes and aromas!

Homemade cooking with garlic dressing

Garlic is amazingly combined with chicken. The main thing is to add it quite a bit, so that the seasoning slightly sets off the chicken meat. To do this, add the garlic to the white sauce.

To prepare shawarma with garlic, prepare: 300 g of chicken fillet, a clove of garlic, yogurt, thick fermented baked milk (4% fat), cherry tomatoes, bell peppers, pickled cucumber, vegetable oil for frying, herbs (any) and thin pita bread. From this amount, 2 large hearty shawarmas will be obtained.

Cooking step by step:

1. Cut vegetables into thin strips.
2. Mix yogurt, fermented baked milk, herbs in a separate bowl, squeeze the garlic there.
3. Cut the chicken into strips, fry in a skillet.
4. Cut the lavash into two parts, put the chicken on them, season it with sauce.
5. Put vegetables on the sauce in any order.
6. We wrap a neat "column".

Fry the shawarma in a hot skillet until crisp. We eat while enjoying, bite quickly - the sauce will literally flow into the mouth along with pieces of vegetables and meat. It's delicious, filling, and quite light on the stomach.

In pita bread with red sauce

In Turkey, doner kebab is prepared using fresh lamb, vegetables and special seasonings, which often include a special spice sumac - a sour, slightly astringent red seasoning. It gives the sauce a pinkish hue and a subtle oriental flavor. In our country, red sauce with cilantro is very popular. We will also prepare such a shawarma.

For cooking you will need:

• tomato paste - 2 tbsp l .;
• water - 100 ml;
• a bunch of cilantro - small;
• a clove of garlic;
• boiled chicken leg - 1 pc., large;
• bell pepper - 1 pc.;
• carrots - 1 pc.;
• sugar, salt, pepper to taste;
• sheet of thin fresh pita bread.

Let's start assembling the snacks:

1. Cooking red sauce. To do this, add tomato paste and chopped cilantro to the water, stir so that there are no lumps left, salt and pepper to taste. You can add a pinch of sugar to enhance the taste, squeeze out a clove of garlic.
2. Cut the vegetables into slices, three carrots into thin strips, and disassemble the chicken into fibers. We cut the lavash into 2 parts.
3. We collect shawarma in the following sequence: sauce, chicken, vegetables. We wrap a neat roll, which we fry on both sides in a frying pan.

It turns out to be an interesting option for lovers of cilantro. Anyone who perceives the spice with caution can replace it with any other herb, for example, delicate parsley.

Diet shawarma with chicken

Diet shawarma "weighs" only 160 kcal per 100 g (measured and we know for sure!), In a portion of a large and delicious homemade shawarma no more than 400 kcal - a full meal that meets all KBZHU standards. Do you want to lose weight tasty and satisfying? Learn to cook a diet version of doner kebab - your waist will appreciate it.

Required ingredients (for 2):

• chicken fillet - 300 g;
• 100 ml of natural yogurt;
• any greens - a bunch;
• spices to taste;
• fresh tomatoes, cucumbers - 1 pc.;
• thin pita bread - 1 pc.

Add natural yoghurt, cut the herbs into it. Fry the chicken in a dry skillet. Cut the vegetables into slices. Lavash generously grease with sauce, lay out the meat and vegetables. Wrap, fry in a skillet. We eat with green tea or grain coffee with a lump of cane sugar.

Original version with Korean carrots

There are people who simply cannot think of shawarma without a sharp, spicy note that Korean carrots always give. For this option, we advise you to buy 300 g of your favorite snack in advance, or prepare it yourself.

Prepare pita bread, chicken leg, some Chinese cabbage (¼ fork), tomato and sweet Yalta onion. We can cook any sauce to your taste - red, white or yoghurt, dietary.

We collect shawarma like this:

1. Put chopped Peking cabbage on pita bread.
2. Top - Korean carrots.
3. Then tomato slices, onion rings and, finally, poultry meat.
4. The final touch is the sauce.

Why did we post it in this order? It's simple.

The vegetables in this recipe are quite juicy, if you immediately spread the pita bread with sauce, there is a risk that the shawarma will fall apart.

Therefore, we put the sauce only on top.

We wrap the shawarma, fry in a dry frying pan. Do not forget that the place of the fold is always fried first, so that the appetizer does not fall apart. We eat it warm and enjoy life!

With chicken fillet and cheese

Chicken with melted cheese and vegetables is a gourmet classic. For the recipe, you can take any hard cheese, even smoked cheese, and the finished cheese goes very well in slices - it melts quickly and soaks all the ingredients with a viscous creamy sauce.

We will need: pita bread, chicken fillet, tomato, cheese, sweet onions, a little vegetable oil, herbs. We recommend making a white sauce by mixing mayonnaise, sour cream, herbs and a little garlic.

How to cook:

1. Fry the chicken in vegetable oil, cut into strips.
2. Cut the vegetables into slices.
3. Put chicken on pita bread, cover it with a slice of cheese.
4. Put the slices of vegetables on top.
5. Season everything with sauce.

We wrap the shawarma and be sure to warm it up in a skillet - the cheese should melt. We eat shawarma, trying to be neat - the appetizer turns out to be juicy, tender and it is important not to miss a single bite!

With the addition of mushrooms

By the way, during Great Lent you can also make shawarma. Instead of meat, it is easy to add mushrooms by frying them with onions in a skillet. Use any mushrooms: frozen mushrooms, dry white mushrooms (previously soaked in water), you can even take pickled boletus, just make them as dry as possible, freeing them from liquid marinade. In addition to mushrooms, we will wrap carrots and greens in pita bread, which we take to taste.

How do I prepare the vegetarian option?

1. Fry mushrooms with onions in a skillet.
2. Add the grated carrots, simmer everything together.
3. At the end, we cut the greens, mix everything.
4. Put the mushroom filling on half of the pita bread and wrap everything with a tube.
5. Fry the appetizer in a skillet until crusty.

We eat it warm, washed down with warm herbal tea. It turns out to be an interesting and satisfying variation. Those who do not observe the fasts can supplement the recipe with any sauce and cheese.

Homemade shawarma with chicken and vegetables

Homemade shawarma with chicken in pita bread, according to experts, turns out to be the most delicious of the thighs. The ideal option is to use fillet of chicken thighs so as not to suffer from cutting meat from bones.

Let's prepare:

• chicken thigh fillet - 300 g;
• thin pita bread - 1 pc.;
• frying oil - 50 ml;
• tomato - 1 pc.;
• bell pepper;
• Chinese cabbage - ¼ fork;
• onions - 1 pc;
• salt and pepper to taste.

Choose any sauce recipe. We recommend cooking an authentic oriental. The recipe looks like this: mix yogurt with crushed garlic, add coriander, black pepper, season with a bite of wine and lemon juice, add to taste. No ketchup is used in the Middle East!

There is one more secret: the most delicious shawarma is obtained when heated on a grill machine. At home, popular multi-baker devices and ordinary waffle makers are perfect for such purposes.

1. Cut the vegetables into slices, fry the chicken and let it cool slightly (so that it does not burn your hands).
2. We spread the meat on pita bread, distribute vegetables on top, fill everything with sauce (do not be too zealous so that the shawarma does not "float").
3. Roll up a neat roll and fry it in a skillet.

We eat and enjoy life!

With white cabbage

Of course, Chinese cabbage is more tender. But sometimes the usual white cabbage is also suitable for shawarma. It must be finely chopped, carefully wrinkled with your hands, seasoned with salt, vinegar and vegetable oil. For this option, a lot of vegetables are not required. It is enough to add greenhouse cucumber and sweet tomato to meat and cabbage.

Let's prepare:

• a quarter fork of cabbage;
• a little dill;
• vinegar, salt, vegetable oil to taste;
• sweet onion - 1 pc.;
• pita;
• baked chicken thighs in foil - 200 g;
• tomato;
• greenhouse cucumber.

Cooking step by step:

1. For the sauce, mix some mayonnaise and sour cream with a tablespoon of herbs. Season with salt and pepper to taste.
2. Cut the vegetables into thin slices, and chop the meat into arbitrary cubes.
3. Put cabbage on pita bread, mashed with salt, seasoned with vinegar and oil. Put the tomato, meat and cucumber on top. Sprinkle our entire "construction" with sauce and wrap it carefully.
4. The last stage is frying in a dry pan.

The implementation of such a recipe is inexpensive in the season of vegetables, but what a juicy appetizer comes out! Enjoy your meal without forgetting about the napkin.

Step-by-step instructions for wrapping shawarma

It remains to master the correct shawarma twisting technology and you can start cooking. We offer a description of the classic scheme, and you, if you wish, modify it to your taste.

The step-by-step instruction looks like this:

1. We process half of the pita bread with sauce, leaving the edges of 4 cm intact.
2. Put the filling on the sauce strictly in the center.
3. Bend the edges of the pita bread towards the center.
4. We wrap the bottom edges up and turn, covering the filling.
5. Twist to the end, giving the appetizer the shape of a roll.

There is also an easier way - to fold everything in an envelope. This will not affect the taste of shawarma.

In general, there is nothing difficult in preparing such an appetizer. In practice, the technique of "origami" from lavash is mastered instantly - the eyes are afraid, but the hands do it. The main thing is not to put too much filling so that it does not fall out. Try shawarma with different types of meat, experiment with fillings. It is tasty, satisfying and unusual. Bon Appetit.

“I really want chicken shawarma and proper nutrition to become synonymous someday. This is what you always want, but there is anyhow where it is scary. Because it is not clear who cooked it, with what hands and from which chicken.

While developing the menu before the opening of the "Tsypa-tsypa" restaurant on the Danilovsky market, I thoroughly studied the question: in a tent near the metro, you can easily run into a chicken that, as it will be said, died a natural death. Plus cheap chickens are usually hormone-pumped like bodybuilders. In general, there is such a scary. So we decided for ourselves that our chicken shawarma should be:

1. healthy
2. interesting
3. with such a chicken that it could even feed children.

It turned out to be difficult: I had to inspect 20 potential suppliers, until I found chickens of the required condition, fed without growth stimulants, on a farm near Tula. And since the chicken is delicious, then everything else should match it. Lavash is baked to order in a Moscow bakery, we have it soft, without "cardboard", which is often felt in factory lavash. We make the mayonnaise ourselves. Those who try shawarma for the first time are surprised: “It’s not spicy at all!” Why do we need an explosion of spices ?! We do not need to mask anything, on the contrary, we want to make the taste of the bird more voluminous. Therefore, we cook shawarma sauce with chicken on yogurt, and replace ketchup with tomatoes. And homemade adjika gives spice. "

Cooking time: preparation: 20 minutes (+ time for mayonnaise), preparation: 20 minutes
quantity: 1 shawarma

Ingredients

marinade for shawarma

shawarma sauce (homemade mayonnaise for 300-350 g):

Cooking shawarma:

1. Mix all the ingredients for the marinade (crush the garlic), brush over the chicken and leave in the refrigerator for 2-4 hours.

2. Prepare the mayonnaise. Pour the yolks into the blender bowl, add mustard, sugar, in a whisper of salt
and pepper. Beat everything at low speed, pouring in half the oil in a thin stream. Add yogurt, lemon juice. Beat until smooth and thick. Continue whisking, pouring in the remaining vegetable oil in a thin stream, until the mixture becomes slightly viscous. Refrigerate for at least 40 minutes.

3. Fry the chicken in oil until tender. Then remove the skin from the thighs, and cut the flesh into small pieces.

4. Chop the cabbage. Cut the tomato and cucumbers into thin slices.

5. Spread the pita bread. In the middle, from bottom to top, place a strip of cabbage 20 cm wide. On top of the cabbage, place the tomato slices in a row, then the chicken. Drizzle with mayonnaise mixed with mashed tomatoes. Place fresh and pickled cucumbers on top, adjusting the proportions of freshness and salt to your liking.

6. Bend the bottom edge of the pita bread, then slightly bend it on the left and right sides, roll it up.

7. Fry the shawarma in a regular skillet or grill pan, until golden brown, so that the pita bread becomes crispy.

Shawarma is a simple and tasty snack that is easy to make yourself at home, although many are used to buying this dish on the street.

It is convenient to take it with you to a picnic or work. In big cities, this kind of food is sold on every corner. But there is not enough useful note in street fast food. Better to buy all the food you need and cook it yourself. The taste of the finished dish directly depends on the choice of ingredients and their quality. Lavash can be made at home or bought at the supermarket. Homemade shawarma according to this recipe will turn out juicy and spicy due to carrots.

We offer you several options for preparing this dish. We will tell you about how to cook shawarma with chicken and Korean carrots, with chicken and cheese, option with cabbage and vegetables.

Traditionally, for homemade shawarma, store-bought thin pita bread, boiled, baked or fried chicken are used. You can also use smoked chicken.

For juiciness and taste, vegetables are added to the shawarma, they are cut into thin strips.

Can be used:

• Korean style vegetables. Most often used, but you can use and.
• Pickled, pickled or salted vegetables and rolls. Pickled cucumber, pickled zucchini, sauerkraut make good chicken company.
• Fresh vegetables. Everything your heart desires - cucumbers, cabbage, tomatoes, carrots, bell peppers, onions, green or red onions. Some also add katrofel fries.

Any shawarma is dressed with sauce, as a rule, mayonnaise and ketchup are used, but you can use Greek yogurt, sour cream and a little mustard.

Shawarma with Korean carrot and chicken

Homemade shawarma with chicken and Korean carrots is very tasty food. The dish is simple and quickly eaten not only by adults, but also by children.

Ingredients

• Lavash - 3 pcs.;
• Chicken leg - 2 pcs.;
• Tomato - 3 pcs.;
• Cucumber - 2 pcs.;
• Korean carrots - 160 g;
• Ketchup to taste;
• Mayonnaise to taste;
• Salt to taste;
• Ground pepper to taste;
• Fresh parsley - a few branches.

Preparation

For the filling, we need chicken meat. You can use fresh or smoked crust. In the first version, fillets, legs or thighs are perfect. The meat must be washed and boiled until tender or baked, fried in a pan. If you fry, first pepper and salt the meat and only then fry until tender.

In the meantime, let's prepare the rest of the ingredients. Good quality tomatoes, best homemade, rinse and pat dry with a towel. Cut into half rings.

Rinse fresh cucumbers. Dry, cut along the entire length and cut into half rings.

Wash off fresh parsley or any other greens. Dry. Chop finely. It is better to use thin leaves and remove coarse stems.

Remove the boiled chicken from the broth, cool, separate the flesh from the bone, cut into small pieces.

Now is the time to put together our hearty snack. Add some ketchup or other tomato sauce to the rim of the pita bread.

Arrange the tomato and cucumber wedges. Season with salt and pepper.

Add the boiled chicken pieces. Season a layer of chicken meat with salt and ground pepper. Season lightly with mayonnaise and optional mustard.

Distribute the Korean carrots and chopped greens.

Wrap in a tight roll if the diameter of the lavash is small. If large, wrap it in an envelope.

Shawarma with chicken at home is ready. You can immediately treat your loved ones to a hearty snack. Bon Appetit!

To give a more interesting and unusual taste, a quick snack can be made with various sauces - tomato, garlic, mustard, sour cream, cream, based on dietary yogurt.

Shawarma envelope: step-by-step instructions for wrapping

• Carefully lay out the pita bread on a clean table surface. We visually retreat 5 cm from each edge and lay out the previously prepared filling.
• We fold the bottom edge of the pita bread with an overlap, folding the side parts over.
• Now we turn the top edge, gently squeezing the product.
• That's all. In order for the shawarma not to unfold, it is recommended to put it on a hot, dry surface of a frying pan and fry a little on both sides. It is best to grill in a skillet.

Varieties of fillings

We bring to your attention a few of the most common filling options for wrapping in pita bread.

With chicken and cheese

Ingredients:

• Boiled poultry fillet - 1 pc .;
• Tomato - 1 pc.;
• Fresh cucumber - 1 pc;
• Lettuce leaf - 5 pcs.;
• Cheese - 50 g;
• Mayonnaise - 1 tablespoon;
• Sour cream - 2 tablespoons;
• Parsley - 2 branches;
• Spices to taste;
• A clove of garlic.

Preparation:

1. Fillet, tomato, cucumber cut into slices.
2. Chop the cheese on a fine grater.
3. Rinse lettuce leaves under running water and dry.
4. In a separate cup, mix sour cream and mayonnaise, add chopped garlic.
5. Lay out the filling in layers.
6. Shawarma with chicken and cheese is ready.

With chicken and mushrooms

Ingredients:

• Poultry fillet - 350 g;
• Korean carrots - 80 g;
• Tomatoes - 2 pcs.;
• Champignons - 250 g;
• Cucumber - 1 pc;
• Ketchup to taste;
• Mayonnaise to taste.

Preparation:

1. Rinse the chicken, dry it and fry in spices until tender. Cool, chop into cubes.
2. Cut the champignons into thin strips and fry. Cool and mix with chicken.
3. Chop fresh cucumber into small strips.
4. Rinse the tomatoes and cut into thin slices.
5. Mix the ketchup and mayonnaise in a separate container.
6. The filling for shawarma with chicken and mushrooms is ready. We spread it in layers on pita bread.

With chicken and cabbage

Ingredients:

• Boiled fillet - 1 pc.;
• White cabbage - 200 g;
• Medium carrots - 1 pc.;
• Sweet bell pepper - 1/2 pc.;
• Lemon juice - 2 tsp;
• Olive oil - 30 ml;
• Tomatoes - 1 pc.;
• Ketchup - 1 tablespoon;
• A slice of garlic;
• Mayonnaise - 2 tablespoons;
• Salt to taste;
• Ground pepper to taste;
• Greens are a small bunch.

Preparation:

1. Cut the chicken into cubes.
2. Chop cabbage and peeled carrots into strips. Place in a small bowl, add lemon juice, salt and oil. Mix thoroughly, at the end put the chopped peppers, stir again and set aside.
3. Rinse the tomato and cut into strips.
4. Preparing the dressing. Combine mayonnaise and ketchup in a separate container. Add finely chopped garlic, stir.
5. Rinse fresh herbs and chop finely.
6. We lay out the products in layers, wrap them up.

With chicken and vegetables

Ingredients:

• Peking cabbage - 100 g;
• Boiled fillet - 1 pc .;
• Canned cucumber - 1 pc .;
• Fresh tomato - 1 pc .;
• Turnip onions - 1/4 pcs.;
• Vinegar 9% - 1/4 tsp;
• Granulated sugar to taste;
• A slice of garlic;
• Ketchup - 1 tablespoon;
• Salt to taste;
• Ground black pepper to taste;
• Mayonnaise - 2 tablespoons

Preparation:

1. Cut poultry fillet, pickled cucumber, Peking salad into strips.
2. Rinse the tomato and chop it into wedges.
3. Cut the onion into half rings. Put in a separate bowl, add a little sugar, salt and vinegar. Stir and leave to marinate for 20 minutes.
4. Combine mayonnaise and ketchup in a separate bowl. Add garlic, spices.
5. The filling for shawarma in pita bread with chicken is ready. We spread it in layers, wrap it up.

Do you sin by visiting tents and stalls with Middle Eastern fast food? Or do you just sigh softly every time a daredevil passes by you with that coveted roll, and think that you would like to taste this too? There is salvation. Meet the recipe for homemade chicken shawarma in pita bread. Everything is very tasty, not high in calories, easy and without surprises.

Shawarma or shawarma?

Along the highways, in markets and mini-markets, at stops, metro stations and just around every corner in any city of our vast country, there are kiosks and take-away cafes with oriental snacks. Pieces of chicken and vegetables in a special sauce are wrapped in lavash thin as a cotton linen. A representative of the countries of the Middle East without gloves and a hairnet will be happy to bungle you a portion or two ... shawarma. Or shawarma? So how is it correct?

In fact, both options are correct. It's just that each city has its own name. For example, in Moscow and the surrounding area it is customary to say "shawarma". But in the northern capital of St. Petersburg, the word “shawarma” has taken root. It's like a mattress and a mattress, a putty and a putty. The words are different, but they mean the same dish of fried meat (usually pork or chicken) and vegetables, wrapped in a thin wheat cake.

Homemade shawarma recipe with chicken

One of the most important things in a good shawarma is the spice mixture. It is the right combination of seasonings that gives that mouth-watering aroma and taste. The composition is not complicated. We need sweet paprika, a pinch of hot red pepper, some allspice black peppercorns, cumin, turmeric, dried garlic and cardamom. From a mixture of these spices and vegetable oil, we will prepare a marinade. In it, the chicken will have to lie down for at least an hour to absorb the wonderful smells of oriental cuisine.

Next, you need to take care of the sauce. Down with the good old mayonnaise with sour cream and ketchup. Let's make a light sauce of Greek yogurt, coriander, garlic and lemon juice with a pinch of salt and freshly ground black pepper. I promise it will be very tasty and not high in calories.

And now about the cooking process. I don't have a vertical grill at home, most likely you do too. For frying chicken, you can use a regular frying pan or electric grill. I am using the latter. With him everything is very fast and simple. If you are frying meat in a regular skillet, do not forget to actively work with a spatula so that everything is evenly fried. Now let's move on to the recipe.

By 30.03.2018

Best Homemade Shawarma Recipe: Ingredients

• - 500 gr
• - 4 things
• - 1 piece young, can be replaced with Iceberg
• - 1 PC
• - 1 PC
• - 1 PC
• - Little
• - 1 PC
• - 3 tbsp.
• - 2 tbsp.
• For the sauce
• - 150 gr
• - 1/2 tsp ground
• - 1/4 tsp
• - pinch
• - 1 tbsp.
• For the marinade
• - 1/2 tsp ground

Shawarma or shawarma? At first I thought it was the same thing, and the difference in names was nothing more than a part of the "dispute between two capitals," they say, in Moscow they feed with shawarma, and in St. Petersburg the same dish is called shawarma. My theory collapsed when, upon arrival in the official capital, I discovered that the Moscow shawarma was not at all like our Ural one. As it turned out, the dish is still the same, it's just called differently in different parts of our homeland.

The confusion, by the way, is caused not only by dialectical peculiarities, but also by the fact that the basis for shawarma / shawarma - - is of two types. Therefore, in the Urals, for example, there are two different dishes. Shawarma is thin lavash in which the filling is “wrapped”, and shawarma is a half of a round lavash (pita) stuffed with meat and vegetables. In cafes, they often offer the second option, but at home it is easier to make shawarma, since the stores sell mainly thin lavash.

I offer you a recipe for homemade shawarma, which you can take as a basis and, if you wish, make some changes.

Required ingredients for 4 chicken shawarma

• Armenian thin lavash - 2 pieces
• Korean carrots - 200g
• Tomato - 2pcs
• Cucumber - 2pcs
• Half an onion head
• Mayonnaise and ketchup - about 12 tablespoons
• Chicken fillet - 400g
• Herbs and spices to taste.

How to make homemade shawarma?

Training:

Wash the fillets and cut them into small pieces.

Chop the onion and fry in a little oil until golden brown.

Place the chicken over the onion and fry until tender. Add spices.

Chop cucumbers, tomatoes and herbs. If you wish, you can make a salad of vegetables with herbs, season with your favorite sauce and add it to the shawarma.

Mix mayonnaise and ketchup in a 1: 1 ratio, that is, 6 tablespoons each. If desired, you can add finely chopped garlic to the sauce.

Cut each pita bread across into two equal pieces.

All the ingredients are ready and it's time to start the most important thing. You can determine the sequence and quantity of ingredients yourself. A child, for example, is unlikely to like Korean carrots, so you can just put in more cucumbers.

So the assembly:

Put half of the pita bread on the table, grease one edge with a mixture of mayonnaise and ketchup.

Then, alternately lay on top of the sauce: chicken, cucumbers, tomatoes, Korean carrots, herbs.

We bend the edges of the pita bread from the bottom, top and right by a few centimeters.

We wrap the filling, as the hero wrapped Fedya in a roll of wallpaper in "The Adventures of Shurik".

Home-style shawarma is ready!

The whole process takes no more than an hour, and your loved ones will surely like the result.

In conclusion, I want to remind you that you can experiment by replacing, for example, tomatoes and cucumbers for cabbage or lettuce, chicken for beef or sausage. Sauce is generally a separate topic for the manifestation of imagination. Try it and be amazed!