How to make shawarma at home

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

Shawarma with pork: classics of the genre

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

1. Cut the cabbage into thin translucent slices, rub the carrots on a large grater. Wash and chop the parsley, green onions, dill, add to the carrots and cabbage. Stir the mixture as homogeneous 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 once again carefully chop the filling 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 mixing the sauce, start shawarma picking.
4. Spread pita bread on the table. Closer to the left edge, select the strip that needs to be greased with the sauce. Put half of the total pork in a greased area, place cabbage-carrot salad on top.
5. Pour the sauce over the contents, wrap the top edges of the pita. Spin the shawarma, holding the content with your fingers. After the roll makes 2 turns, cut off the extra pita.
6. Preheat pancake pan to maximum mark, send shawarma to it with seam down. Fry until crisp on both sides. After the edges grab, wrap the roll in a bag, put some meat and sauce on top.

Shawarma with chicken

• thin Armenian lavash - 2 pcs.
• pickled cucumber - 1 pc.
• mayonnaise 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 the 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 sirloin thin slices. Chop the cabbage, squeeze it with your hands, so that the product gives the juice. Wash and clean the carrots, rub on a grater with a fine section.
3. Rinse the tomato, remove the stem and peel (optional). Chop the vegetable into thin orange slices. Pickled cucumbers cut into strips.
4. Start cooking shawarma sauce. Mix the mayonnaise with sour cream, enter the garlic passed through the mash. Stir until smooth.
5. Spread the pita bread on a flat surface, brush with the middle of the sauce and lay out the chicken meat. Place a tomato, cucumber slices, cabbage, carrots on the side, pour mayonnaise dressing.
6. Roll up the top edges of the pita bread first, then roll out. Prepare the crepe maker, heat it, put the roll seam down. Withstand 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
• seasoning "4 peppers" - to taste
• green onion - 2 pods

1. Mix in a deep bowl of sunflower oil, soy sauce, spices. Wash the beef tenderloin, fry it in the pan with butter for 15 minutes, then add water and simmer until ready. After all the manipulations cool the meat, chop it into thin slices.
2. Combine the beef with the sauce, add the 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 "ass" with cucumbers, cut the vegetable into strips. Wash tomatoes, remove the stem, cut into thin plates (flat half rings).
4. Line the pita bread on a flat surface, spread the meat on the left side, and lay cucumbers with tomatoes and a stalk of green onions. Place a few potato chips on top of the beef.
5. Roll up the edges of pita bread, roll up shawarma, fry in a dry frying pan. Eat hot, otherwise the chips will turn into a mess.

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 to choose (any) - 300 gr.
• apple vinegar - 20 ml.
• granulated sugar - 10 gr.
• salt - 1 pinch
• Korean carrot - 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 the onions, pickle it in the cooked sauce. The exposure time is 15 minutes, after which the mixture should be drained.
2. Wash tomato and cucumber, remove the "ass" and inedible parts (stems, twigs, etc.). Chop the vegetables into strips, proceed to processing the meat. Wash it, cut into plates, fry in vegetable oil until cooked.
3. Grate the cheese on a large grater, proceed to the collection of shawarma. Spread the pita bread, grease the left side (where the ingredients will be laid out) with mayonnaise and ketchup. Top with fried meat and carrots in Korean.
4. Next to the main ingredients, place the tomatoes and cucumbers, pickled onions. Once again, grease the filling with ketchup and mayonnaise sauce, sprinkle with grated cheese and chopped dill. Wrap the upper edges of the pita bread first, then roll the roll completely.
5. Heat pancake maker, reduce heat, put meatloaf seam down. Fry until crusted on both sides, garnish the top with mayonnaise and a piece of meat before serving.

Shawarma with french fries

• White cabbage - 160 gr.
• potatoes - 2 tubers (average size)
• mayonnaise 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 fillet, remove the film, chop into small cubes.Fry in a hot frying pan for 5 minutes, then pour the filtered water. Cover with a lid, leave the meat to stew for 10 minutes.
2. When the chicken is ready, chop it into strips 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 it into strips, cook in a fryer or skillet to make a full french fry. You can fry potatoes in the usual way, if there are no suitable devices.
4. Chop cabbage, fill it with apple cider vinegar, start to collect shawarma. Put the pita bread on the table, brush with mayonnaise in the place where the ingredients will be applied. Better to stick to the left.
5. Put chicken on mayonnaise, put chopped cabbage and a little onion on top of meat. Put the potatoes on the sides, recede 3-5 cm from the edges to make shawarma easier to wrap.
6. Pour the mayonnaise sauce over the filling, wrap the top edges. Make a roll, cook pancake pan. Heat it, do not pour in oil, put the charm seam down.Wait until the crust appears, turn the dish over. After roasting proceed to use.

Eggplant Shawarma

• garlic - 6 teeth
• fresh dill - 1 bunch
• Tomato - 2 pcs.
• vegetable oil - 80 ml.
• mayonnaise (fat content not more than 20%) - 60 gr.
• pitch thin rolling - 4 pcs.
• ketchup - 60 gr.
• eggplant - 0.5 pcs.
• pork - 460 gr.
• ground pepper, seasoning, salt - to taste

1. Wash the eggplant, peel it off, then cut into thin strips. Stir the eggplants into a deep bowl, sprinkle with salt, stir and leave for a quarter of an hour. Such a move is performed with the aim of eliminating the bitterness inherent in eggplants.
2. After soaking, fry the chopped vegetable in a frying pan with added vegetable oil. When the golden crust appears, turn off the burner. Immediately after roasting chop the eggplants into cubes of the same size.
3. Rinse the dill with water and chop, add to the eggplants. Squeeze garlic here, add spices, add mayonnaise. Mix well the composition, salt to taste. Get to work with meat.
4. Remove all fatty 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 the pita bread, put eggplants on the left side, put pork and tomatoes on them. If desired, pour ketchup or tomato paste (optional). Start collecting shawarma while all the ingredients are still warm.
6. Tighten the top edges that will serve as a fixative for the filling. Slowly roll the pita, holding the contents of the leading fingers. Press down the filling, rolling the product into a tube. Make sure that the meat does not fall out.
7. When shawarma is ready, cook pancake pan. Heat it to the maximum mark, lay the roll seam down. Fry until crispy and golden peel. Do the same with the other side.
8. After cooking, garnish the top with mayonnaise sauce, a piece of meat, fresh dill and ketchup. Serve hot, otherwise the eggplant will give up the juice, which will be absorbed into the pita and soften it.

It is easy to prepare shawarma at home, if you follow the practical recommendations with regards to the available technologies.View 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 at your discretion.

Video: how to make delicious shawarma in 5 minutes