Arabic shawarma or doner kebab is invariably tasty and satisfying. Arabic shawarma
Arabic shawarma recipe with step by step preparation.
- Dish type: Hot dishes, Shawarma
- Recipe Difficulty: Complex recipe
- National cuisine: Arabic cuisine
- Reason: For lunch
- Preparation time: 17 minutes
- Cooking time: 1 hour
- Servings: 4 servings
- Amount of calories: 125 kilocalories
Shawarma, today, is consumed all over the world. There are also many variations of this dish. This recipe combines traditional Arabic ingredients and a few new products from me personally =)
This is a classic Arabic shawarma recipe. Thin Armenian lavash is used as a base. I marinated the chicken meat left over from yesterday's dinner for one hour in a mixture of: oil, garlic, turmeric, paprika, cumin and black pepper. Then I made a yogurt-based sauce. There are no clear rules when forming shawarma, so put products on each pita bread in random order and ratio, whatever you like. Good luck!
Servings: 4Ingredients for 4 servings
- Chicken - 500 Grams
- Lavash Armenian - 4 Pieces
- Natural yogurt - 1 Piece (jar without sugar)
- Cucumber - 1 Piece
- Cherry tomatoes - 4-5 Pieces
- Garlic - 3-4 Cloves
- Red onion - 1 piece
- Olive oil - 1 tbsp. spoon
- Parsley - to taste
- Turmeric - 1 Pinch
- Paprika - 1 Pinch
- Zira - 1 Pinch
- Black pepper - 1 pinch
- Coriander - 1 pinch (crushed)
- Lemon - 1/1, Pieces
Step by step recipe
- Let's prepare the necessary ingredients.
- I used leftover chicken from last night's dinner.
- It should be marinated in a marinade of: oil, garlic, turmeric, paprika, a small amount of cumin and black pepper. Marinate for 1 hour for cooked meat, for raw - 3-4 hours.
- Then you should fry the chicken in a frying pan - grill. The main thing is not to overdry.
- Let's prepare the sauce. We need: coriander, black pepper and garlic.
- The base of the sauce will be natural yogurt. Mix in one container: yogurt, lemon juice, black pepper, coriander and garlic.
- The basis of shawarma will be Armenian lavash.
- Spread 4 sheets of pita bread on the table. Randomly cut vegetables: cherry tomatoes, cucumber, onion, parsley. Spread the vegetables on all 4 pita breads, as you like.
- Put the chicken meat on top.
- Pour the prepared sauce over the chicken.
- Wrap pita bread in a tube, forming a shawarma. You can heat it up in a frying pan without oil. Bon appetit!
It would seem, what could be simpler than shawarma? However, the simpler the dish seems to us, the more interesting details it contains, thanks to which we love it. To find out the recipe for a real and delicious shawarma, we went to the Royal Kebab & Salads cafe at 36 Rakovskaya Street. The chef of the establishment is a real Syrian who definitely knows a lot about this dish.
East is a delicate matter. But an even more refined thing is the cuisine of the East. You can hardly figure out this culinary culture alone. And that is why we asked for it "as a student" to the chef Ihab Jahjah. From the first minutes of communication, it became clear that our maestro is simply in love with his profession. He can talk about cooking techniques for hours. And since we came to visit on his birthday, he even revealed the secret recipes of his sauces, which make his signature shawarma unforgettable.
Ingredients: pita bread, chicken meat, tomatoes, pickles, garlic sauce and red hot sauce, various spices
Before we approach the skewer, on which prepared meat is already spinning, the chef tells that they bake pita bread themselves. They also pickle fresh cucumbers themselves. The hardest part is making the signature sauce. Ihab Jahjah uses Bulgarian pepper, tomato, salt, sugar and olive oil for its preparation. Basil and oregano are added to the seasoning sauce without fail. On average, the preparation of the sauce takes 40 minutes.
Another signature Ihaba sauce is spicy. It is made with fresh chili and seven spices (oregano, rosemary, thyme, pepper, cumin, cilantro and fresh basil). The finished mixture is added to tomato paste from fresh tomatoes and boiled to a boil.
There are subtleties in the meat that is added to shawarma.
- The fact is that you can not use the topmost layer of meat. It is cut off, and shawarma is not made from it, because the meat is dry. But the next layer is just right for our shawarma!- says Ihab Jahjah.
The same applies to meat, which is located at the base of the skewer. It does not go to the quality shawarma that Royal Kebab & Salads is famous for.
- Our dish fully complies with the rules of halal cuisine,- concludes the chef.
The meat is cut strictly from top to bottom from beginning to end in a very thin layer. Then the pieces of meat are cut into smaller pieces.
By the way, it is important to cut pita bread correctly. Even the sharpest knife, if you put pita bread just on the countertop, will cut crookedly. For slicing, the chef “twists” the pita bread, and only then cuts it to the desired length.
An important point: the meat is strung on a skewer after it has acquired its taste in a special marinade. The meat is marinated all night. Marinade is also our chef's signature recipe. The main highlight of our marinade is a little cinnamon, which gives a great flavor to the meat. And instead of kefir, Ihab adds yogurt to it. As for spices, cardamom and coriander will come in handy.
When the filling, sauces, meat and pita bread are ready, everything is packed in the usual form and sent to the grill. Anything can be added to the shawarma. For example, even cheese. After a minute, the shawarma is ready to eat.
Since Ihab Jahjah has a birthday today, he invites you to visit Royal Kebab & Salads. Today, guests are waiting for pleasant gifts there, and an invited DJ will complement the atmosphere.
Shawarma, today, is consumed all over the world. There are also many variations of this dish. This recipe combines traditional Arabic ingredients and a few new products from me personally =)
This is a classic Arabic shawarma recipe. Thin Armenian lavash is used as a base. I marinated the chicken meat left over from yesterday's dinner for one hour in a mixture of: oil, garlic, turmeric, paprika, cumin and black pepper. Then I made a yogurt-based sauce. There are no clear rules when forming shawarma, so put products on each pita bread in random order and ratio, whatever you like. Good luck!
Servings: 4
A difficult recipe for Arabic shawarma of Arabic cuisine step by step with a photo. Easy to cook at home in 1 hour. Contains only 299 kilocalories.
- Preparation time: 19 minutes
- Cooking time: 1 hour
- Amount of calories: 299 kilocalories
- Servings: 4 servings
- Reason: For lunch
- Complexity: Difficult recipe
- National cuisine: Arabic cuisine
- Dish type: Hot dishes, Shawarma
Ingredients for four servings
- Chicken - 500 Grams
- Lavash Armenian - 4 Pieces
- Natural yogurt - 1 Piece (jar without sugar)
- Cucumber - 1 Piece
- Cherry tomatoes - 4-5 Pieces
- Garlic - 3-4 Cloves
- Red onion - 1 piece
- Olive oil - 1 tbsp. spoon
- Parsley - to taste
- Turmeric - 1 Pinch
- Paprika - 1 Pinch
- Zira - 1 Pinch
- Black pepper - 1 pinch
- Coriander - 1 pinch (crushed)
- Lemon - 1/1, Pieces
Step by step cooking
- Let's prepare the necessary ingredients.
- I used leftover chicken from last night's dinner.
- It should be marinated in a marinade of: oil, garlic, turmeric, paprika, a small amount of cumin and black pepper. Marinate for 1 hour for cooked meat, for raw - 3-4 hours.
- Then you should fry the chicken in a frying pan - grill. The main thing is not to overdry.
- Let's prepare the sauce. We need: coriander, black pepper and garlic.
- The base of the sauce will be natural yogurt. Mix in one container: yogurt, lemon juice, black pepper, coriander and garlic.
- The basis of shawarma will be Armenian lavash.
- Spread 4 sheets of pita bread on the table. Randomly cut vegetables: cherry tomatoes, cucumber, onion, parsley. Spread the vegetables on all 4 pita breads, as you like.
- Put the chicken meat on top.
- Pour the prepared sauce over the chicken.
- Wrap pita bread in a tube, forming a shawarma. You can heat it up in a frying pan without oil. Bon appetit!
In St. Petersburg, shawarma, in Moscow, shawarma, in Tver, shawarma, in Israel, shwarma - all these names conceal a surprisingly delicious dish of Arabic cuisine.
There are many recipes for homemade shawarma. In addition, the filling can be formed according to the principle "what is in the refrigerator." The main thing is spices and marinade, a little imagination and skill!
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Recipe one
For sauce:
Kefir (3.2%), sour cream and thick mayonnaise in equal proportions. Mix, salt, pepper, add seasoning for shawarma (sold in the markets in the spice department) and crushed (or finely chopped) garlic. All this is to taste.
Filling:
Marinate the chicken breast fillet (or beef fillet) like a barbecue and fry. Cut into not very large pieces. Next, we make a salad of Chinese cabbage, tomatoes, cucumbers and onions. Salt, pepper, season with vegetable oil and sprinkle with vinegar.
For the base, we take either pita or Armenian lavash. If your choice fell on lavash, then you need to take two sheets at once, because the Armenian lavash is very thin and can tear.
We roll up the shawarma, pour over the sauce and heat it in a pan. Ready!
Recipe two
This recipe is more complicated, but in execution it is as close as possible to the original. For the sauce: 1 cup sour cream, ¼ cup chopped green onion, 2-3 cloves of garlic, a pinch of curry, a small pickled cucumber, vegetable oil.
For filling :
Marinade: ground mixture for meat (cinnamon, cardamom, cloves, spicy zaatar, coriander, cammun, black pepper) + red vinegar for meat (I honestly don’t know what it is in Russian, it looks like pomegranate seed juice) + olive oil + parsley. Whip everything up and pour over the meat.
230 ml. vinegar, 1 tsp cinnamon, 1 tsp paprika, 1 tsp grated nutmeg, 1 tbsp. crushed garlic, cardamom on the tip of a knife. Mix all this. Cut the fillet of veal, lamb or poultry into thin layers and soak overnight in this marinade, then dry and fry over high heat until half cooked - until a golden crust appears. After that, cut into strips, place in a container, cover with foil and put in the oven, heated to 180 degrees for 20 minutes.
Prepare vegetable salad as in the first recipe. Mix the ingredients for the sauce and leave for 20 minutes.
For the base, you can also use pita or pita bread.
Additions to shawarma:
- for 1 tbsp tehina paste (sesame seed paste) - juice of 1 lemon, beat everything well. Very finely chop green onions, parsley, a little cilantro, spicy za'atar, green hot peppers, mix with the resulting sauce, salt and add, if you like, quite a bit of garlic.
- finely chop the cucumber pulp (cut the skins), chop the mint and garlic, mix everything and pour in thick sour milk, salt.
- pickled onions are good in shawarma.
- mayonnaise is also possible, we are used to it, and in Arabic cuisine there is a place for it, especially in Lebanese and Syrian cuisine, where Spanish and French cuisine is highly respected.
Recipe three
For the recipe you will need:
Chicken or chicken (can be chicken legs)
Onion - 3 pcs.
Sweet pepper - 2-3 pcs.
Tomatoes - 2-3 pcs.
Mayonnaise - to taste
Cucumbers (pickled) - 2-3 pcs.
Armenian lavash (thin) - 4-5 sheets.
Separate the chicken meat from the bones, cut into small cubes and fry in butter. Sweet pepper and onion cut into small cubes and fry in butter. Then mix everything, add black ground pepper. basil and suneli hops to your taste. Fry until done.
Unfold a sheet of Armenian lavash, put sliced tomatoes in the middle (no more than three circles per 1 lavash).
Lay the pickled cucumbers cut into slices on the tomatoes. Put 2-4 tablespoons of cooked chicken meat with pepper on top, lightly grease everything with mayonnaise and wrap it in a roll, bending the edges. You can make several "rolls" at once, or you can roll them up during the meal, periodically heating the chicken meat. Can be served without garnish with fresh vegetables. It goes well with a salad of fresh young cabbage (finely chopped, mashed and seasoned with mayonnaise), as well as fried zucchini.
Shawarma- This is an oriental dish of flatbread stuffed with lamb, beef or poultry meat with the addition of spices, sauces and fresh vegetable salad. The version that we are preparing in Minsk is the European version.
Shaurma?, Shave? Rma, (also Shawarma? Rma, Shua? Rma, Shaorma, Arab. ????????, Heb. countries called doner-keba?b, doner (tur. d?ner kebab) - a Middle Eastern dish of Arab origin from pita or pita stuffed with chopped fried halal meat (lamb, chicken, less often veal, turkey with the addition of spices, sauces and salad from fresh vegetables.In Christian countries, pork can also be found.It is used without cutlery.
Meat is chosen for - lamb, turkey, beef, chicken. The meat is roasted according to a special technology in vertical grills designed for this purpose. The pieces are strung on a vertically located skewer, rotating around its own axis and relative to the heating elements located along the spit. As the meat is fried, it is cut with a long knife (or a special electric circular knife) into thin pieces that fall into the pan. These pieces are then crushed.
Together with meat, sauce (white garlic and red tomato) and vegetables (tomatoes, cabbage and cucumbers) are added to the filling of pita or pita.
Arabic shawarma
INGREDIENTS:
800 gr. meat (low-fat lamb or veal, you can also use turkey or chicken fillet
1 cup 5% vinegar (measuring cup = 230 ml)
1 teaspoon cinnamon
1 teaspoon paprika
1 teaspoon grated nutmeg
cardamom on the tip of a knife
1 tablespoon minced garlic (approximately 3-4 large cloves)
salt to taste. for sauce
1 cup light sour cream
1/4 cup chopped green onion
2-3 garlic cloves
a pinch of curry
small pickled cucumber
vegetable oil
COOKING METHOD:
- Cut the meat into thin steaks and soak overnight in a marinade made from vinegar, spices and garlic (all ingredients listed before the words "for the sauce"). Then remove the steaks from the marinade, dry them slightly and fry over high heat in a small amount of vegetable oil until half cooked. The meat should be covered with a beautiful brown crust.
- Cool slightly, cut the steaks into strips lengthwise to get even oblong pieces. Place the meat in an ovenproof dish and cover with foil. Put the container with the meat in the oven, preheated to 180 degrees C, for 20 minutes, after 20 minutes. Remove the foil and keep 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.
Palestinian shawarma (from poultry meat)
INGREDIENTS:
300-400 g chicken meat
400 grams of medium fat sour cream
100-150 grams of cucumbers, tomatoes, peppers and onions
sprig - two fresh dill
100 ml mayonnaise
100 ml kefir
20 garlic cloves (half for meat, half for sauce)
1 lemon
minimum black and red pepper, olive oil, grape vinegar
two lavash
COOKING METHOD:
- Finely chop the chicken meat and sprinkle with spices: black pepper, red pepper, a little ground nutmeg and cardamom, you can (to 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 the press (cover with a plate and oppression from above) for 20-30 minutes.
- While the meat is saturated with aroma, prepare the vegetables and sauce. Vegetables: finely chop the onion, cucumbers, tomatoes, pepper (which is a vegetable), mix, add black pepper (which is a spice), salt. You can pour vinegar and pickle a little. You can add fried zucchini or eggplant. Sauce: take olive mayonnaise and fatty kefir. Continuously stirring yogurt, add mayonnaise slowly, then crushed garlic, finely chopped fresh dill, squeeze the juice from one lemon. Mix very thoroughly. I also tried adding pre-melted cheese: it turns out an interesting taste. We return to the meat. Pour the resulting workpiece into a pan, level it, pour sour cream so that the meat does not show.
- Simmer over low heat until the sour cream acquires a dense, like yogurt, consistency and partially boils away. After that, mix it thoroughly with the meat and turn on the fire to full, while stirring continuously so that nothing burns. When the meat is well fried (to redness), turn off the fire, mix the meat with vegetables, pour over the sauce, wrap in pita bread and eat until it has cooled down, drinking good beer. The dish is made 40-50 minutes.
European style shawarma
INGREDIENTS:
chicken or chicken (can be chicken legs)
3 onions
sweet pepper 2-3 pieces (preferably ripe, yellow, thick-walled)
tomatoes - 2-3 pieces
mayonnaise
pickled cucumbers - 2-3 pieces
Armenian lavash (thin) 4-5 sheets
COOKING METHOD:
- Separate the chicken meat from the bones, cut into small cubes and fry in butter. Sweet pepper and onion cut into small cubes and fry in butter. Then mix everything, add ground black pepper, basil and suneli hops to your taste. Fry until done.
- Unfold a sheet of Armenian lavash, put sliced tomatoes in the middle (no more than three circles per 1 lavash). Lay the pickled cucumbers cut into slices on the tomatoes. Put 2-4 tablespoons of cooked chicken meat with pepper on top, lightly grease everything with mayonnaise and wrap it in a roll, bending the edges.
- You can make several “rolls” at once, or you can roll them up during the meal, periodically heating the chicken meat. Can be served without garnish with fresh vegetables. It goes well with a salad of fresh young cabbage (finely chopped, mashed and seasoned with mayonnaise), as well as fried zucchini.
Vegetarian Shawarma
INGREDIENTS:
bulb onions
carrot
White cabbage
dill
black Eyed Peas
vegetable oil
spices
Armenian lavash
COOKING METHOD:
- Onion cut into half rings, fry. Grate carrots, fry. Chop cabbage, add salt, sugar, apple cider vinegar, spices. Green beans - fry.
- Dill - finely chopped. Mix all.
- Put a portion of the mixture on pita bread, pour over with ketchup and mayonnaise, wrap.
Bon appetit!
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