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

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

Features of cooking meat, sauce and vegetables

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

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

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

Delicious homemade shawarma with chicken, cucumber and Korean carrots

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

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

Preparation:

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

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

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

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

5. Form required quantity portions and fry, heating the shawarma until golden brown on all sides.

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

Juicy homemade shawarma (shawarma) with minced meat and mushrooms

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

To prepare you will need:

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

Preparation:

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

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

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

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

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

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

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

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

Delicious homemade shawarma with turkey - revealing the secrets of cooking

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

To prepare you will need:

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

Preparation:

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

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

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

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

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

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

Bon appetit!

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

To prepare you will need:

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

Preparation:

1. Cut the ham into thin strips.

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

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

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

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

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

To prepare you will need:

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

Preparation:

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

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

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

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

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

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

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

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

To prepare you will need:

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

Preparation:

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

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

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

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

Bon appetit!

Delicious and simple pork shawarma at home

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

It is important to heat the pan correctly when frying flatbread or already rolled shawarma. Having caught the right temperature, you can get a ruddy and golden crust, and at the same time still a soft cake, and not a cracker;

Shawarma, shawarma, shawarma - whatever they call this dish Arab 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 cook 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.

How to make shawarma at home without special equipment

One of the main features of preparing this delicious Arabic snack is the thinnest cutting of meat slices. In establishments and public catering outlets, 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.

What kind of pita bread or flatbread is needed for shawarma?

When choosing 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.

What kind of meat and sauce is best to use?

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 by using smoked chicken or duck.

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 of not very thick sour cream is 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.

Recipes for making shawarma at home with photos

The best homemade shawarma recipes 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.

Chicken shawarma in lavash

Shawarma using chicken meat is one of the most common versions 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 a delicate taste and is liked by everyone. To prepare the dish you will need the following ingredients:

3 large sheets of pita bread;

400 grams of chicken fillet;

• 2 tomatoes;

  2 cloves of garlic;

  mayonnaise, ketchup and other sauces to taste;

  salt, pepper, curry.

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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.

Homemade shawarma is delicious “like in a stall”

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;

2 chicken drumsticks;

200 grams of Korean carrots;

200 grams of white cabbage;

1 small pickle;

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.

Video recipe for making homemade shawarma

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.

Shawarma is a real delicacy of oriental cuisine, wrapped in a lavash shell. The prototype of today's shawarma was created by steppe nomads who wrapped fried meat over a fire in a flatbread.

In Europe, this fast food appeared thanks to Kadyr Nurman in Berlin in the 70s and was served to hurrying city residents in pita bread.

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Lavash is yeast-free bakery product , which replaces cutlery, a plate and acts as a shell for shawarma. It has a rather original, unsurpassed taste, which makes it indispensable when preparing a dish.

For shawarma, fresh thin Armenian lavash is used. In the open air it dries quickly, so it must be hermetically sealed in a plastic bag and remain in it constantly until the filling is placed in it.

How to bake pita bread for shawarma, watch the video:

Recipes for shawarma in pita bread with photos

Reference! It’s easy to bake pita bread in a frying pan, in the oven, in a slow cooker, etc. For homemade The best option would be a non-stick frying pan.

Note to housewives: shawarma,

Which shell is better?

Lavash is shaped like:

• round;
• square.

The technique for wrapping shawarma in these two types of pita bread will be different.. Square-shaped flour products are quite rare, and they have to be cut into smaller squares.

It will be easier to roll shawarma into round pita bread at home by first folding its side edges, covering the filling, and then folding the bottom edge.

Press the filling tightly with your hands and roll the workpiece into a roll so that the free edge is approximately in the middle of the product. When frying, the shawarma is placed seam side down and then turned over to the other side.

To size:

• thin;
• thick pita bread.

What size pita bread to choose depends on everyone’s taste preferences.

Thin lavash makes shawarma more tender, while thick lavash gives it more satiety.

Colored pita bread:

• yellow cheese pita bread. Turmeric is an aromatic spice and a great colorant that is available to everyone. Thanks to it, you can prepare an interesting and attractive appearance yellow cheese pita bread. You should be careful with the seasoning, an excessive amount of which will add bitterness to the dough.
• Black pita bread. It is obtained by adding crushed activated carbon to the dough. No food colorings or additives, this is a medicinal substance from the group of sorbents, the mechanism of action of which is to remove toxins from the body. It will not cause any harm to health; on the contrary, it will cleanse the body of harmful substances.
• Green pita bread. The easiest way to prepare it is to add green food coloring. A mixture of Provençal herbs or fresh spinach, ground in a blender, is used as a natural dye.
• Pink pita bread. Here, the natural food coloring is pure beet juice, the amount of which can be used to regulate the brightness and richness of the finished dough.

Watch the video for preparing multi-colored pita bread:

Other types

Without yeast

Classic recipe for making shawarma without yeast, although some manufacturers use this ingredient in their formulation.

Carefully study the composition of the product before purchasing, because yeast adds calories to lavash, and the energy value of the entire dish increases accordingly.

This is especially important for those who follow a diet and count the daily caloric content of food or.

This video will help you quickly prepare thin pita bread without yeast:

Armenian

Represents a thin bread cake from unleavened dough without yeast. These are popular not only in the Caucasus, but also far beyond its borders.

They are an excellent alternative to regular bread, and are also used as a shell for various rolls and snacks.

How to make Armenian lavash, you will learn from the video:

1. High-quality pita bread for shawarma is not so easy to find in the store, so It's better to cook it at home in your own kitchen. Homemade lavash will not let you down when rolling shawarma by being brittle, but will be elastic and pliable.
2. Unleavened dough for pita bread needs to be allowed to stand for a little time., then it will be elastic, quickly roll out and bake.

Conclusion

Shawarma in pita bread at home, prepared with your own hands, is tastier than what fast food establishments offer us. Try to prepare a dish according to our recipe and the result will certainly please you.

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Now we will prepare the most authentic shawarma in lavash at home. It’s no secret that sometimes you really want to savor such a dish of “Eastern nationality”, feeling its aroma emanating from street and stall vendors, but your inner intuition suggests that this product is quite dangerous and food poisoning is quite possible. After all, it is not always known from which hands we receive it, wrapped in a paper napkin. It is much easier to make shawarma at home with your own hands and not only satisfy your loved ones with an essentially excellent product, but also be sure that it will be tasty and, most importantly, safe.

Ingredients for preparing shawarma in pita bread:

Thin lavash (Armenian, unleavened, large)
chicken meat (half a kilo)
cabbage (white or red, 200 grams)
1 carrot
for the sauce – mayonnaise, ketchup, mustard sauce (optional)
spices (vegetable oil, lemon juice, salt, pepper, other seasonings)

Boil the chicken until fully cooked, cut into small pieces. Cut the pita bread into portions with a knife (4-6 servings). Shred the cabbage into thin strips. It is advisable to grate the carrots using a Korean carrot grater. Add spicy spices, pepper, vegetable oil, or chopped garlic to the carrots and leave in this marinade. The cabbage should be seasoned with lemon juice (or table vinegar, but just a little, just sprinkle), as well as vegetable oil.

Take one portioned piece of lavash and place it on the table. Lubricate it with a mixture of ketchup and mayonnaise. Add cabbage, chicken, carrots (lightly grease the top with mayonnaise). At this stage, you can add other ingredients that are prompted by the desire and imagination of the housewife - for example, fried mushrooms, grated cheese, sliced ​​​​tomatoes, grains and others. The filling in the pita bread should be wrapped in an envelope.

Next, the shawarma is heated in the microwave. Either you can fry it in vegetable oil on both sides and in a frying pan, or in a dry ceramic frying pan on both sides, without adding oil. Serve immediately.

This dish should not be prepared for future use. It's better to eat right away. Otherwise, over time, the pita bread becomes “wet” and breaks. But if you want to take such a roll with you to a picnic, you can wrap each portion in separate foil. This way the dish will remain warm and the juice won’t leak out, getting your hands or other provisions dirty in your picnic bag with groceries.

Oriental dishes have become so firmly established in our cuisine that it is no longer possible to imagine our life without these savory delicacies. One of the popular oriental dishes is homemade shawarma with chicken in pita bread; this is a very unusual treat that can be easily prepared at home with your own hands. For those who don’t know how to make a delicious shawarma filling and how to properly then wrap it in a flatbread, we offer tips that can make cooking easier.

Before you consider step by step recipe preparing an oriental dish, let's find out: what is shawarma, and what does it have in common with shawarma? Surely, each of you has heard both names, but many still do not know whether this is one dish or 2 completely different ones.

So, what does shawarma mean? Shawarma is nothing more than a dish made from lavash/pita (pita is half a round pita bread) stuffed with spices, fresh vegetables, finely chopped fried meat and, of course, sauce.

What is shawarma? This is the same as shawarma, the only difference is that these 2 words are dialectically pronounced differently. It happens that shawarma and shawarma are distinguished by the pita bread used in their preparation: if the flatbread is whole, then it is shawarma, if pita was used, then it is shawarma.

Differences in the names of the same dish are associated with different dialects of oriental cooks, who, in fact, brought the recipe for a delicious dish to our region. And to this day, in different countries where oriental chefs once visited, there are completely different versions of the pronunciation of our favorite snack, sometimes completely unrecognizable to us (for example, in Israel shawarma is called shuarma or shwarma; in Kazakhstan - donner kebab, etc.).

Recipe for homemade shawarma with chicken in lavash

Ingredients

• Armenian thin lavash - 2 pcs.
• Chicken meat - 400 g
• Fresh cucumbers - 2 pcs.
• Favorite greens - to taste
• Mayonnaise - 6 tbsp.
• Onions - 1/2 pcs.
• Korean carrots - 200 g
• Tomatoes - 2 pcs.
• Seasonings - to taste
• Ketchup - 6 tbsp.

Making homemade shawarma

Such a quick snack is easy for everyone, even novice housewives, you just need to know what to do and why, and most importantly, how to properly wrap shawarma in pita bread.

1. Wash the chicken fillet and cut it into small pieces.
2. Cut half the onion into half rings, fry the slices until golden brown in a small amount of vegetable oil.
3. Add the chopped fillet to the fried onion and fry the food until done.
4. Add spices to the pan. Choose the types of spices at your discretion.
5. Finely chop tomatoes, cucumbers, and fresh herbs.
6. Mix ketchup with mayonnaise in equal proportions (i.e. add 6 tablespoons of both). If you like spicy dishes, then you can chop a little garlic into the sauce.

How to wrap chicken shawarma in pita bread

The process of wrapping the filling in the finished pita bread is no less important than the process of preparing it itself. In what order to place the products - each housewife decides for herself, this is not important, the main thing is to initially lubricate the pita bread so that it is not dry, and then properly roll it into the shawarma.

How to wrap shawarma in pita bread

1. We cut each Armenian lavash crosswise into 2 equal parts.
2. Place all the parts on the table, grease the edge of each flatbread with a mixture of ketchup and mayonnaise.
3. Place the previously chopped products on top of the sauce mixture. The sequence may be different, but we suggest making the layers in the following order: chicken, cucumbers, tomatoes, Korean carrots, finely chopped greens.
4. We begin to bend the edges of the pita bread a few centimeters on 3 sides: first from the bottom, then from the top, then from the right.
5. Now we roll the filling into the pita bread from one side to the other, like a roll of wallpaper.
6. That's all - homemade shawarma with chicken in pita bread is ready. You will spend no more than an hour cooking, and when you get the hang of it, you will be able to make your favorite chicken shawarma even faster, in just 20-30 minutes.

Secrets of delicious homemade shawarma in lavash

• The recipe for shawarma with chicken in pita bread can be very varied. The ingredient composition of an oriental dish contains the most unusual combinations of products; not only cucumber, Korean carrots and tomatoes can complement the taste of tender chicken fillet. Shawarma with chicken can easily be decorated with white cabbage and green salad leaves.
• You can also use any spices with herbs. Once allow yourself to add paprika, onion, oregano, the next time use Provençal herbs, the third time add ground pepper, basil, a little chili. You should always experiment with shawarma; what you like best is what you will cook for your family more often.
• The sauce for greasing the lavash is also completely under your control: if you want, take sour cream and garlic, if you want, Georgian tkemali, you can use just one mayonnaise or ketchup, in a word, be guided solely by your taste.
• To give chicken fillet a piquant taste, marinate it a little before slicing. To prepare the marinade you will need to mix: 3 tbsp. l. refined sunflower oil, 0.5 tsp. ground cinnamon, 2 pinches of salt and 1 pinch of ground pepper. The fillet should lie in this marinade for at least 2 hours, then you can start frying and chopping it.

Homemade shawarma with chicken in lavash – fast and very delicious snack. If you have nothing to serve for lunch/dinner or when unexpected guests arrive, then here’s an idea for how to pamper yourself and your family without spending much on preparation. It will also take a little time, but the aroma of your dish will be remembered by your household and guests for a long time. Experiment - and may your preparation be successful.