How to cut vegetables for shawarma. Homemade shawarma is delicious "like in a stall"
Shawarma (shawarma) is a dish based on fatty meat. It is fried with vegetables and sauce. After that spices are added. A mixture of meat and salad is traditionally wrapped in pita bread. In some regions, pita is used as a wrapper.
A traditional shawarma recipe should be lamb or chicken. Other types of meat for these purposes are used much less frequently.
The process of frying meat takes place on a vertical skewer, the finished meat is cut off at the edges in small portions and put into shawarma.
A bit of history
There are many ways of preparing this dish among the people. The most similar recipe to the original is the method of cooking from Turkish military campaigns.
There is a legend according to which it is said that for the Turks, meat was an essential product that they loved to consume daily. It was extremely dangerous to make a halt in the war, so they decided to wrap the cooked meat so that it could be eaten on the go.
This is one of the most truthful versions of the origin of shawarma. There is a very similar version in which Arab nomads are involved.
For a Russian person, we call this dish the same name. In other countries, shawarma was given a different name. For example, the Lebanese call this product “kubba”, in France the meat wrapped in dough is called “kebab”, for Azerbaijanis it is “dener”.
Features of sauces and vegetables
The classic shawarma recipe includes a sauce made from dairy products. To prepare it, you need to stock up on such elements: kefir, tahini and a variety of spices. For those who don't know, tahini is a paste made from sesame seeds. 
Seasonings play a key role in shawarma, they give a special flavor to the meat dish.
Israel is a country where they do not like to combine meat and dairy products in one dish. There, a special sauce is made for shawarma, which is made from chickpea puree.
Pepper is the most popular seasoning for the dish. Garlic, sesame or nutmeg are also often used as spices. You don’t often see shawarma with cinnamon or marjoram.
In some countries, olive oil is used, it is rubbed with meat before frying and mixed a little into the sauce. The aroma of such a dish is more saturated.
Vegetables give a lot of nutrients to the body, so they are always attached to meat. Tomatoes and cucumbers are most often used with meat, cabbage is added to pita bread a little less often. Alternatively, you can make shawarma with mushrooms. Here everything is according to your own tastes.
If there are no fresh vegetables nearby, then use preservation.
You can add french fries to the meat, but then you get too fatty shawarma, which not every person can eat, moreover, such shawarma will be harmful for the body.
homemade pita bread recipe
It is impossible to make shawarma without pita bread at home. Lavash is a fairly simple dough that does not have sharp taste sensations.
In some countries, pita bread is used together with bread daily. It goes well with meat dishes, vegetables and several sweets. The basis for pita bread is wheat flour. 
Often, lavash is made according to two main recipes: from Georgia and Armenia. Georgian has a thick appearance, soft texture, such lavash is a good substitute for bread. This dough is universal and is used for making pizzas and pies. These are far from all dishes with lavash, because in Georgia it is very popular.
The version of Armenian lavash will be more successful for shawarma, as it has a thin layer of dough.
Our shawarma wrap is made in the oven; there are also special ovens for this. Sometimes a non-stick pan is used for this purpose. This condition is simply necessary, because oil is not used when cooking pita bread.
To make pita bread according to the Armenian recipe, we need:
- flour 300-350 g.
- water 90-100 degrees 75 ml.
- salt 0.5 tsp
Amount of ingredients based on 6 servings.
We take a bowl, preferably deeper and pour all the flour there. We make a small depression where boiling water will later pour in. Water must be salted in advance. Next, you need to use a mixer to mix the finished mass.
After these procedures, you need to leave the dough in a warm place. Within an hour, it should be completely infused.
The dough is rolled out into a thin layer and fried over medium heat. For each serving, 15 seconds will be enough. If the pan is not as hot as possible, then fry for about 20 seconds.
How to cook classic shawarma at home?
The classic shawarma recipe includes only the most necessary ingredients that make this dish very tasty. When preparing this dish, you need to make an emphasis on its quality and taste, and the amount of shawarma is a secondary matter. As you can see, in the traditional recipe there are no additions that will increase the volume of the dish. These are carrots, cheese and others. 
The classic shawarma has been quite popular for many years. Now let's consider in detail what ingredients are needed for its preparation. The recipe is for 3 servings.
- lavash thin 3 pcs.
- white cabbage about 200 g
- sour cream, mayonnaise 4 tbsp. everyone.
- lamb 600 g
- tomato and cucumber 2 pcs.
- garlic 4 cloves.
- seasonings to your taste. Do not put a lot of spices, so as not to spoil the taste.
Everything you need is already on the table, now you can start preparing a very tasty dish. For you, we have prepared a recipe with photos.
- First, we fry our lamb in a pan or grill.
- It is recommended to cut the finished meat into tiny pieces, the shawarma will turn out so tastier.
- Vegetables need to be chopped into small pieces or strips, then slightly mashed with your hands.
- We take sour cream and mix it with kefir and mayonnaise. Chop the greens into small pieces, add to the mixture. Our sauce is ready.
- We spread the sauce with a middle layer on the pita bread, then lay out the vegetable layer. Lay the lamb pieces on top.
- Wrap the dough and send to the pan.
- Fry for about 2 minutes only.
You can also watch the video recipe for cooking:
Bon appetit!!!
I think you liked the recipe!
Shawarma with chicken
If you love shawarma very much, but you have no desire to buy it on the market, then this is not a problem, because we have a wonderful solution to this problem. We have prepared a special recipe for making shawarma at home, you will surely enjoy this oriental dish. The traditional recipe includes fried meat, vegetables and sauce, all components are wrapped in pita bread. Cooking is not difficult, it will take no more than 30-40 minutes. This dish is perfect for a lunchtime snack. 
To make shawarma very tasty, you need to pay a lot of attention to the choice of spices. Various seasonings: coriander, cilantro, basil, black pepper and others will give the dish a special flavor.
Ingredients:
Cooking:
- First of all, you need to wash all the vegetables and peel the upper leaves from the cabbage.
- Chicken fillet should be cut into long sticks, then seasonings with lemon juice should be added. Let the meat marinate for about an hour (if time permits).
- Fry the meat, after greasing the pan. Watch for readiness and turn off the heat immediately after cooking. The brisket should remain juicy.
- Cut cucumbers into long pieces.
- We do the same with tomatoes.
- Now you need to chop the cabbage.
- It's time to make the sauce. The first step is to combine mayonnaise and sour cream, there should be an equal amount of these products. Next, add pepper and lemon juice to the mass. Select the herbs you need and add them to the sauce as well.
- Grate the garlic and also add to the sauce, mix thoroughly.
- Apply the sauce on the edge of the pita about 2 tbsp. Smear the place where the pita bread will begin to wrap.
- Divide the meat into 4 equal parts and put one of them on the sauce.
- The next row on top of the meat will be vegetables. Lay out all the cuts.
- Top the vegetables again with the sauce, then wrap everything inside the dough. Lavash must be fresh, otherwise it may crack when wrapped.
- The dish is recommended to be served hot, so heat the shawarma in a pan before serving. It is better not to use a microwave - the pita bread will go sour there.
- Our dish is ready! Bon Appetit everyone!
Shawarma with pork
I confess, honestly, that I love shawarma for a very long time, I eat all the components that make up this dish with great pleasure. The taste that gives a mixture of vegetables with meat is quite pleasant. Previously, I always ate only purchased shawarma, which was made in ordinary kiosks. Just the owner of such a kiosk was my friend friend. His shawarma turned out to be insanely delicious, although in addition to it, he had a few more goodies, but the most delicious, of course, was shawarma. 
Having delved a little into the work of my friend, I was very surprised. I was embarrassed by what products are selected for cooking, their quality and the cooking process itself. Honestly, I regretted how much I had eaten before.
I completely lost the desire to buy this dish, since the quality control is simply terrible in such kiosks. I found a way out of the situation - to cook shawarma at home.
So here is the list of ingredients:
Cooking:
- We cut the pork fillet into small pieces and quickly fry in a pan, you do not need to lubricate it. Fry the meat for 7 minutes, mix it. Of course, this is not vertical frying, but something similar.
- Our sauce will be made from mayonnaise, herbs and grated garlic. Mayonnaise can be replaced with other products, for example, kefir or matsoni. The latter needs to be cooked a lot of time, and then decide for yourself.
- We put meat and sauce on the table
- Dip the meat in our sauce.
- We give our pork to absorb all the flavors of spices and garlic. In the meantime, you can finely chop the cabbage.
- Cucumbers and cheese can be grated, tomatoes need to be finely chopped with a knife. I used cherry, but absolutely any variety will do.
- Now we begin to “pack” our dish. Personally, I take a couple of layers of pita bread so that all the contents do not spill out of it. From my experience, I will say that the pita bread cracked quite often and all the vegetables were scattered on the table. First, I put cabbage on pita bread, and a layer of meat on top.
- Cucumber on top of the meat to make the shawarma more juicy. Next up is cheese and tomatoes.
- Roll up the dough. Our shawarma is completely ready, it remains only to warm it up. You can do this in a frying pan, one minute each side. Now the dish will be much tastier.
This is such a wonderful work you should get. So there is nothing complicated in cooking shawarma at home. Now it will not be difficult for you to prepare a delicious and hearty lunch!
Bon Appetit everyone!
Now we will cook the real shawarma in pita bread at home. After all, it is no secret that such a dish of “eastern nationality” sometimes you really want to savor it, feeling its aroma coming from street and stall vendors, but inner intuition tells you 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 saturate your relatives with a magnificent, in fact, product, but also be sure that it will be tasty, and most importantly, safe.Ingredients for making shawarma in pita bread:
Thin lavash (Armenian, unleavened, large)
chicken meat (half a kilo)
cabbage (white or red, 200 grams)
1 carrot
for 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. Lavash cut with a knife into portions (4-6 servings). Shred the cabbage into thin strips. It is desirable to cut carrots on a grater for Korean carrots. We add spicy spices, pepper, vegetable oil to the carrots, you can chopped garlic and leave it in this marinade. Cabbage should be seasoned with lemon juice (you can use table vinegar - but very little, just sprinkle), as well as vegetable oil.
We take one portioned leaf of pita bread, put it on the table. Lubricate it with a mixture of ketchup and mayonnaise. We put cabbage, chicken, carrots (we grease lightly with mayonnaise on top). At this stage, you can add other ingredients that will prompt the desire and imagination of the hostess - for example, fried mushrooms, grated cheese, sliced tomatoes, grains and others. The filling in pita bread must 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 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 the future. 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 for a picnic, then you can wrap each serving in a separate foil. This way the dish will stay warm and the juice won't run out or get your hands or other food in your picnic bag dirty.
Everyone knows this dish from oriental cuisine. At least once, everyone bought shawarma in tents. There are several varieties of shawarma - meat with vegetables in pita or meat with vegetables in thin pita bread. The first option seems more familiar to someone, someone loves exclusively the second.
It is believed that the real shawarma, a traditional Turkish dish, is deep-fried lamb mixed with salads, wrapped in pita.But outside the eastern countries, lamb is not so often used as food, so for shawarma you can take meat of other varieties - chicken, pork, veal, turkey, beef. It all depends on your personal preferences. Of course, in Eastern countries they choose meat only in accordance with traditions, and they cook this dish a little differently than we are used to, but in general, the technologies are approximately the same.
Cooking shawarma at home is not difficult at all, we hope our tips and recipe will help you.
Filling for shawarma
In addition to the main ingredient - meat - they put tomatoes, onions, pickles, cabbage, lettuce, mushrooms in shawarma. Again, it all depends on personal preference. Some connoisseurs of shawarma do not recognize any fillers other than meat and sauce. It is important that different spices are used in this dish - this will add an oriental touch and make the taste more pronounced.
As a sauce, which is also added to the filling, you can use sour cream, cheese (hard or creamy), mayonnaise, garlic or sour cream sauce, ketchup, mustard. It is good to add a lot of greens to the filling to taste - dill, cilantro, basil, parsley, green onions. If you want to cook shawarma at home, then it depends on you how complex or simple the filling will be, how many components it will have and what its taste will be.
A few cooking secrets
Pay attention to the pita or pita that you plan to use for shawarma. They must be fresh. Dried pita bread is in no way suitable for preparing this dish, because it cannot be rolled up without cracks. It is also difficult to put the filling in a stale pita, as it will crumble and look unpresentable.
In order for your shawarma to turn out juicy and soft, we recommend pre-marinating the meat. Lemon juice, kefir, olive oil - any simple marinade will make even the toughest meat tender. It is very important, if you want to get the same taste of shawarma, to fry the meat correctly. It is best to use a cast-iron skillet, you can use a cast-iron grill pan.
Before frying, the meat is blotted with a dry towel from excess marinade and moisture. Fry it almost without oil in a heated frying pan, stirring constantly until golden brown. A ready-made dish, placed in a pita or rolled up in a pita roll, is recommended to be lightly fried in a dry frying pan on both sides.
Preparation of filling sauces
The most delicious is shawarma with garlic and spicy sauce. It is very easy to prepare them. For garlic sauce, you need to mix sour cream with garlic, green onions and pickles. And for a hot sauce, mix natural tomato paste with cilantro, olive oil, lemon juice and adjika.
Grind all the ingredients for sauces in a blender until smooth and put in the finished filling in the amount you like. If you want to make a more traditional dish, then use two of these sauces for the filling at once. Or put the sauce that you personally like best.
We roll shawarma from pita bread
In order for the shawarma to be similar in appearance to the purchased one and so that meat and vegetable juices do not flow out of it, it is important to learn how to roll it correctly. Lavash sheet is best unfolded on the table and lightly sprinkled with water.
We retreat a few centimeters from the edge and generously grease the pita bread with one or two sauces. We put the vegetable filling, put the meat on top, pour over the sauce. Then we cover everything with a short part of the pita bread, then with the side parts, and at the very end we roll the roll with the help of the long part of the pita bread.
Recipe for homemade shawarma in pita bread
In the filling of this shawarma, you can add sweet bell peppers, tomatoes, lettuce leaves, grated cheese to taste.
Ingredients:
Many of us are very fond of shawarma and buy it at the first kiosk that comes across, which may not be very beneficial for our health. Shawarma, cooked at home, will be not only tasty, but also healthy. In this article, we will share several recipes for preparing this dish with our own hands from quality products.
Perhaps it is no secret to anyone that shawarma came to us from the East. Shawarma is a national dish in Turkey, where it is fried meat with various vegetable salads. You can wrap any meat of your choice in pita bread. In Turkey, it is customary to wrap lamb, and the way of preparing the national dish is slightly different from the one we are used to.
The preparation of this dish is not very difficult and does not take much time, and we will try to help you with this.
Of course, the main ingredient is meat, in addition, tomatoes, cucumbers, cabbage, herbs, mushrooms, canned corn and more are added. You can wrap whatever your heart desires in pita bread.
There are also gourmets who, apart from meat and sauce, add nothing else. Of course, this is a matter of taste. To give a spicy taste, various seasonings are added to the dish.
Also, if desired, add sour cream or cheese, mayonnaise and other sauces. If you like greens, you can also add it, for example, lettuce, dill, green onions, cilantro.
When cooking shawarma at home with your own hands, it is up to you to decide which recipe to choose, how many ingredients will be included in the dish, and what you want to end up with.
What is the secret of cooking?
Carefully inspect the pita bread that you purchased for making homemade shawarma. Check out the date of manufacture. Lavash that has begun to dry cannot be used for this dish, it simply cannot be wrapped in the filling.
Before cooking shawarma at home, you must marinate the meat in advance. In order for shawarma to resemble a street (professional) version, it is necessary to fry the meat according to certain requirements. For this we need cast iron.
Before putting the meat in the pan, blot it with a paper towel so that there is no excess water. Oil is not used when frying, make sure that the meat does not burn. After you have wrapped the filling in pita bread, if possible, lightly fry the dish in a dry cast-iron frying pan.
Sauces for the dish
The most suitable sauces in this case are garlic and spicy. There is no difficulty in their preparation. To prepare garlic sauce, we need sour cream, garlic, herbs and canned cucumber. To prepare a hot sauce, we need to take tomato paste, parsley, sunflower oil, lime juice.
For cooking, you need to chop everything and add as much sauce to the shawarma as your heart desires. In Turkey, it is customary to use several sauces in one dish at once. Or choose the one that you will definitely like.
If you want the shawarma to turn out at home, like the professionals, you need to learn how to roll it correctly, then the sauce will not leak from it.
To do this, lay pita bread on the table and sprinkle a little lemon juice.
Spread pita bread with sauce or several at once. We place the filling, put the meat on top of the vegetables, add the sauce. We wrap the filling in pita bread.
We suggest you familiarize yourself with several recipes for homemade shawarma. We hope you find something interesting.
Ingredients:
- fresh lavash;
- 90 g fresh cabbage;
- 200 g of veal;
- ketchup to taste;
- a head of garlic;
- dill;
- parsley;
- 100 g homemade sour cream;
- 30 g carrots;
- sunflower oil;
- vinegar, salt, sugar, spices.
Cooking method
Finely chop the cabbage, cut the carrot into small slices. Cut the dill and parsley. We mix everything with the addition of oil.
We cut the veal into cubes.
Let's start preparing the sauce for the dish. For the sauce, we mix sour cream, ketchup, chopped garlic. Mix thoroughly and proceed to dressing.
We spread the pita bread, grease it with mayonnaise, put the meat, lettuce, add the sauce and roll the pita bread.
Shawarma recipe at home
Cooking Ingredients:
- fresh lavash;
- 3 tomatoes;
- onion greens;
- canned cucumber;
- soy sauce;
- 200 g pork;
- spices to taste;
- butter, homemade sour cream, mayonnaise, parsley, dill, cilantro.
Cooking method
Marinate the meat in a sauce with vegetable oil. One hour will be enough for it to marinate. Cut it into small cubes, fry until golden brown. To prepare the sauce, you need sour cream and mayonnaise, add chopped garlic.
Canned cucumber and tomato cut into cubes. We spread the pita bread, put slices of fried meat and prepared salad on it. We season everything with mayonnaise, wrap pita bread. The dish is ready to eat. You can choose any sauce you like.
We will need:
- 500 g chicken fillet;
- carrot;
- fresh lavash;
- homemade sour cream;
- 2 tomatoes;
- cabbage;
- garlic;
- fat-free mayonnaise;
- canned cucumber.
Cooking method
Cook chicken over low heat. Leave to cool completely, cut into small pieces. We chop the cabbage, cut the tomatoes into cubes, chop the carrots into small strips, cut the cucumber.
For the sauce, we need sour cream, mayonnaise, chopped garlic.
We spread the pita bread, grease it with the prepared sauce. We put pieces of meat, salad on it and season with sauce. We wrap the filling in pita bread. Shawarma is ready to eat.
Required Ingredients:
- fat-free mayonnaise;
- 1 cucumber;
- 1 tomato;
- 200 g pork;
- dill, parsley, basil;
- 80 g carrots;
- fresh lavash.
Cooking method
This shawarma is cooked in a hurry, even a beginner can handle it, so you can safely start cooking.
Cucumber and tomato cut into cubes, three cheese. Pork cut into cubes, fry until golden brown.
We put carrots, cooked salad on pita bread and season everything with sauce. We lay out the fried pieces of pork, again grease with mayonnaise. We add cheese. We roll the filling into pita bread. The dish is ready to eat.
For cooking we need:
- 3 potatoes;
- fat-free mayonnaise;
- 300 g fresh cabbage;
- 400 g pork;
- fresh lavash;
- bulb;
- greenery;
- salt, pepper, spices.
Cooking method
Pork cut into cubes, fry in a pan until golden brown. Add chopped onion.
Cut the potatoes into strips and add it to the meat. We cut the cabbage.
Lubricate pita bread with mayonnaise, lay out potatoes with meat. Add cabbage and pour sauce over everything.
We wrap the filling in pita bread, fry the cooked shawarma in a heated pan without sunflower oil. The dish is ready to eat.
Bon appetit!
Everyone knows this dish from oriental cuisine. At least once, everyone bought shawarma in tents. There are several varieties of shawarma - meat with vegetables in pita or meat with vegetables in thin pita bread. The first option seems more familiar to someone, someone loves exclusively the second.
It is believed that the real shawarma, a traditional Turkish dish, is deep-fried lamb mixed with salads, wrapped in pita.But outside the eastern countries, lamb is not so often used as food, so for shawarma you can take meat of other varieties - chicken, pork, veal, turkey, beef. It all depends on your personal preferences. Of course, in Eastern countries they choose meat only in accordance with traditions, and they cook this dish a little differently than we are used to, but in general, the technologies are approximately the same.
Cooking shawarma at home is not difficult at all, we hope our tips and recipe will help you.
Filling for shawarma
In addition to the main ingredient - meat - they put tomatoes, onions, pickles, cabbage, lettuce, mushrooms in shawarma. Again, it all depends on personal preference. Some connoisseurs of shawarma do not recognize any fillers other than meat and sauce. It is important that different spices are used in this dish - this will add an oriental touch and make the taste more pronounced.
As a sauce, which is also added to the filling, you can use sour cream, cheese (hard or creamy), mayonnaise, garlic or sour cream sauce, ketchup, mustard. It is good to add a lot of greens to the filling to taste - dill, cilantro, basil, parsley, green onions. If you want to cook shawarma at home, then it depends on you how complex or simple the filling will be, how many components it will have and what its taste will be.
A few cooking secrets
Pay attention to the pita or pita that you plan to use for shawarma. They must be fresh. Dried pita bread is in no way suitable for preparing this dish, because it cannot be rolled up without cracks. It is also difficult to put the filling in a stale pita, as it will crumble and look unpresentable.
In order for your shawarma to turn out juicy and soft, we recommend pre-marinating the meat. Lemon juice, kefir, olive oil - any simple marinade will make even the toughest meat tender. It is very important, if you want to get the same taste of shawarma, to fry the meat correctly. It is best to use a cast-iron skillet, you can use a cast-iron grill pan.
Before frying, the meat is blotted with a dry towel from excess marinade and moisture. Fry it almost without oil in a heated frying pan, stirring constantly until golden brown. A ready-made dish, placed in a pita or rolled up in a pita roll, is recommended to be lightly fried in a dry frying pan on both sides.
Preparation of filling sauces
The most delicious is shawarma with garlic and spicy sauce. It is very easy to prepare them. For garlic sauce, you need to mix sour cream with garlic, green onions and pickles. And for a hot sauce, mix natural tomato paste with cilantro, olive oil, lemon juice and adjika.
Grind all the ingredients for sauces in a blender until smooth and put in the finished filling in the amount you like. If you want to make a more traditional dish, then use two of these sauces for the filling at once. Or put the sauce that you personally like best.
We roll shawarma from pita bread
In order for the shawarma to be similar in appearance to the purchased one and so that meat and vegetable juices do not flow out of it, it is important to learn how to roll it correctly. Lavash sheet is best unfolded on the table and lightly sprinkled with water.
We retreat a few centimeters from the edge and generously grease the pita bread with one or two sauces. We put the vegetable filling, put the meat on top, pour over the sauce. Then we cover everything with a short part of the pita bread, then with the side parts, and at the very end we roll the roll with the help of the long part of the pita bread.
Recipe for homemade shawarma in pita bread
In the filling of this shawarma, you can add sweet bell peppers, tomatoes, lettuce leaves, grated cheese to taste.
Ingredients:
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