Shawarma revolution: how to cook real shawarma, shawarma, shawarma - at home. Favorite smoky food: charcoal shawarma Shawarma at home grilled recipe

Juicy and mouth-watering shawarma on the coals, cooked with your own hands, is much healthier and tastier than a store-bought snack. The recipe is easy to diversify with any vegetables, herbs and fragrant sauces. The following describes in detail the most simple and delicious recipes for this dish.

In the countries of the East, "shawarma" is a cult dish served in the best cafes and eateries. The owners sacredly keep the secrets of cooking and pass on from generation to generation. Homemade shawarma is not only delicious, but also absolutely safe, as each ingredient is chosen by the hands of the hostess.

For 2 pcs. homemade treats needed:

• thin (Armenian) lavash - 1 pc.;
• tomato - 1 fleshy piece;
• crispy cucumbers - 2 pcs.;
• chicken ham - 2 pcs.;
• Crimean bow - 1 pc.;
• low-fat salad mayonnaise - 2 tbsp. l.;
• natural yogurt without flavorings - 2 tbsp. l.;
• tomato spicy sauce - 2 tbsp. l.;
• cilantro, curly parsley or dill - to taste;
• salt, finely chopped pepper and other spices - at the discretion.

Step by step cooking delicious homemade shawarma:

1. Fry the chicken in a frying pan in oil, salt, pepper and season with other spices to taste.
2. After cooling, we divide the meat into fibers.
3. Peel the cucumber, remove the seeds from the tomato and cut the vegetables into half rings. We recommend freeing the tomatoes from the internal juice, leaving only the fleshy walls so that the pita bread does not become sour in the finished dish.
4. We also chop the onion into thin half rings.
5. For a thick aromatic sauce, combine sour cream with mayonnaise, ketchup and finely chopped greens.
6. We divide the pita bread into 2 parts, each of which is greased with the resulting sauce.
7. On the sauce, lay out the vegetables and chicken in a slide in the following order: meat, onion half rings, tomatoes and cucumbers. You should not put too much stuffing so that the finished shawarma does not fall apart and tear.
8. We turn the pita bread into a tube, wrapping the ends inward.
9. We spread the shawarma on the barbecue grill with the fold down and press it with another grill.
10. We place the workpiece over the smoldering coals of the barbecue and fry on both sides until browned. Each side will take 3-4 minutes. Care must be taken not to burn the dish.

Put the shawarma on a plate and serve hot. The appetizer will turn out great: a juicy spicy filling with vegetables in an appetizing thick sauce, covered with crispy smoky pita bread - everything mixes up, giving rise to a feast of taste.

With the addition of mushrooms

Juicy homemade shawarma on the grill is quite a healthy dish. After all, this is meat, sauce and vegetables fried without a drop of oil. The light aroma of smoke will be a highlight in the preparation of this delicacy.

Required list of products:

• chicken thighs - 4 pcs.;
• champignon mushrooms - 300 g;
• a pod of Bulgarian bright red pepper - 1 pc.;
• garlic clove - 1 pc.;
• parsley and juicy dill - 3 branches each;
• mayonnaise fatty sauce - 3 tbsp. l.;
• homemade ketchup spicy, but not hot - 2 tbsp. l.;
• coarse salt - to taste;
• crispy cucumbers and tomatoes - 2 pcs.;
• white young cabbage - 200 g;
• hard salty cheese - 100 g;
• vegetable oil - 2 tbsp. l.;
• salt with crushed pepper - to taste;
• Armenian thin lavash - 2 sheets.

The description of the process step by step looks like this:

1. Cut off the meat from the bones, removing the skin.
2. Finely chop the garlic.
3. We combine mayonnaise, ketchup, chopped garlic and salt in a bowl, mix everything.
4. Immerse the thighs in the resulting sauce and leave to marinate for 1-1.5 hours.
5. Put the meat on the grill grate, greased with oil. Fry for 10 minutes on each side, turning from time to time.
6. Separately, fry the mushrooms in oil with salt and chopped black pepper until golden.
7. Finely chop the cabbage, and cut the cucumbers with pepper into strips. We divide the tomatoes into cubes. We cut the greens as small as possible.
8. Three cheese on a grater with large cells.
9. Mix chopped vegetables in a bowl with cheese and sliced ​​\u200b\u200bmeat.
10. We divide the pita bread into suitable pieces, wrap the filling and mayonnaise sauce in each.
11. Lavash is collected in a tube, bending the edges inward.
12. We warm up the shawarma on the grill grate over the coals and immediately serve to the table.

Browned pieces of meat with mushrooms, fresh vegetables and a hearty sauce are the perfect dish for a fun outdoor picnic.

How to cook with pork on the grill

A dish that has acquired a mass of rumors and urban legends is shawarma. To make a cooked delicacy a quick and satisfying snack for the whole family, you need to use fresh vegetables and quality meat.

List of ingredients needed for 2 servings:

• Armenian lavash - 1 pc.;
• lean pork tenderloin - 500 g;
• young cucumbers and fleshy tomatoes - 2 each;
• Crimean onion - ½ pc.;
• parsley or more fragrant cilantro - 2-3 pcs.

• black pepper peas, zira grains, cardamom - 1 tsp each;
• powdered garlic, turmeric paprika fine salt - ½ tsp each;
• refined oil - 1 tbsp. l.

• plain Greek yogurt - 4 tbsp. l.;
• garlic cloves - 2 pcs.;
• whole coriander and black pepper - 1 tsp each;
• lemon juice - 1 tbsp. l.;
• wine vinegar - 1 tsp;
• coarse salt - 1 tsp.

Step by step description of the cooking method:

1. Pork cut into thin long strips, mix with butter.
2. Grind all the indicated spices for the marinade in a mortar. We rub the pork on all sides and leave for 1 hour to marinate.
3. For an authentic oriental yogurt-based sauce, combine crushed garlic, coriander and pepper grains, lemon juice and a bite with salt to taste.
4. Grease the pan with oil and fry the pork for 10-15 minutes, turning over. We leave the finished product for 5-8 minutes so that it rests.
5. We chop the cucumbers into strips, divide the tomatoes into slices, and the Crimean onion into half rings.
6. Lavash is divided in half. On the near edge, stepping back 10 cm, we place cucumbers, tomatoes, spicy pork, onions and sprigs of greens.
7. Drizzle the filling with sauce and wrap with a pancake. We cover the filling with the free edge of the pita bread, seal and wrap the edges on the left and right. Next, we form a dense roll.
8. Fry over the smoldering coals of the brazier, placing the shawarma on the grate. Fry on each side for 4-5 minutes until beautiful golden stripes.

To serve, cut each shawarma into 2 parts and serve with the rest of the sauce and fresh vegetables.

Recipe in pita bread with beef

Beef Appetizer is a nutritious and incredibly tasty dish that you can take with you on a trip or on a picnic. Shawarma harmoniously combines fresh herbs, crispy vegetables, Korean carrots and fried spicy slices of beef.

For 2 servings you will need:

• oval Armenian lavash - 1 thin piece;
• beef pulp - 300 g;
• pickled cucumbers - 3 pcs.;
• green onion feathers - 4-5 pcs.;
• parsley - 3-4 branches;
• tomato - 1 pc.;
• tender young cabbage (you can Beijing) - 100 g;
• carrots in Korean - 50 g;
• lean refined oil - 2 tbsp. l.;
• coarse salt - optional.

• homemade mayonnaise - 4 tbsp. l.;
• ketchup - 4 tbsp. l.;
• garlic cloves - 2 pcs.

• onions - 1 large head;
• lemon - 1 slice.

To cook shawarma, you need to follow a series of steps:

1. Cut the beef into thin long slices. It is necessary to use only young meat, having cleaned all the veins and films.
2. We cut the onion and interrupt it with a blender.
3. Squeeze the lemon juice into the onion gruel, lightly salt and mix.
4. We put the beef tenderloin in the marinade and leave it in the refrigerator to marinate for 3 hours.
5. We cut the pickled cucumbers into thin slices, divide the tomatoes as thinly as possible.
6. Wash and chop green onions and parsley.
7. Finely chop the cabbage.
8. For the sauce, chop the garlic or squeeze it with a press. In a bowl, combine ketchup with mayonnaise and garlic.
9. Pour oil into a frying pan, spread the meat and fry until a beautiful ruddy state. It is important to ensure that the meat does not dry out and does not burn.
10. In perfect condition, the meat slices are ruddy on the outside and full of juices on the inside.
11. Cut the oval pita bread in half, brushing each half with sauce.
12. Put cabbage, greens and slices of beef on the sauce.
13. We place mugs of cucumbers, tomatoes and Korean carrots on the meat.
14. We turn the shawarma into a roll, pressing down the filling and tucking the edges.
15. Fry appetizing thick shawarma on the grill, turning from time to time until beautiful golden.

We cut the appetizing appetizer obliquely and serve with a beautiful motley cut.

Delicious shawarma with fillet and charcoal cheese

The recipe for Shawarma with Chicken and Melted Cheese provides a delicious and tender appetizer treat.

Ingredients of the dish:

• thin Armenian lavash - 6 round pieces;
• chicken fillet - 500 g;
• cheese with creamy taste - 200 g;
• onion - 2 pcs.;
• bell pepper - 1 pod;
• lettuce leaves - 4 pcs.;
• light salad mayonnaise - 150 ml;
• fat sour cream - 100 ml;
• garlic cloves - 2 pcs.;
• refined oil - 3 tbsp. l. for roasting;
• coarse salt and sugar - a pinch each;
• vinegar 9% - 1 tsp

A rich meat dish is being prepared in stages:

1. Boil the meat in lightly salted water, cut into small slices and fry in oil for 5 minutes.
2. Chop the onion in half rings and soak in 100 ml of water with a pinch of sugar and vinegar so that the slices lose their bitterness.
3. We cut the bell pepper into small strips, and three cheese on a grater with large holes.
4. Combine mayonnaise sauce with sour cream, add crushed garlic and mix.
5. Lubricate pita breads with sauce, lay out the filling on them, starting with chicken. Next, put lettuce, pepper and cheese.
6. We roll the shawarma into a tight roll.
7. We brown the shawarma on the hot coals of the grill on the grill. Readiness is determined by beautiful toasted stripes on the surface.

Serve the rolls whole or cut into 2 parts. Each half can be dipped in cheese sauce or tomato ketchup when consumed.

Appetizing juicy shawarma with lean pork or savory chicken can be the main delicacy at a friendly picnic or a quick snack for a warm family dinner. Using quality meat and fresh vegetables will ensure the taste and health of the finished dish.

There are many recipes for an oriental dish that has long taken a strong position among the varieties of fast food: the taste of shawarma (or shawarma, shawarma) is familiar to almost everyone. The idea is simple, like all ingenious. Meat (fried and chopped), fresh vegetable salad, spices and sauce are wrapped in a tortilla (pita). Have you tried making your own shawarma? Today we will talk about what a classic shawarma on a skewer is, share the recipe and the intricacies of preparing this popular snack.

How is shawarma prepared

The main feature of a real shawarma is in properly cooked meat. It should not just be fried, meat pieces for shawarma are cooked on special equipment using a special technology. If you have seen how shawarma is prepared, then you have noticed in what an unusual way the meat is fried.

Before the advent of the electric spit, meat was strung on a special needle and manually twisted over an open fire. Automation has simplified the cooking process, but stringing meat on a skewer, like many years ago, must be done by a person. This is done in the same way as during frying on fire.

The meat tenderloin is strung on a skewer that rotates. Gas burners are placed along the spit. The meat is gradually fried, and thin pieces are cut from it with a long knife. This is the basis for the filling of the dish.

This is how the modern process of making shawarma looks like

Pork, beef, lamb or chicken are suitable for cooking. There are several dozen shawarma recipes, the ingredients mainly depend on the country where the recipe is used.

Instead of pita, Armenian bread is often used - thin lavash. In Russia, cucumbers, tomatoes, bell peppers, Korean carrots are used as vegetables. As a sauce - mayonnaise or sour cream, ketchup. From the greens, dill, cilantro, parsley, sometimes garlic and green onions are added. Since the original shawarma is a rather spicy dish, red and black pepper are often used as ingredients.

The secrets of cooking the right shawarma on a spit

There are no two different housewives who would have the same dish in the same way. This also applies to shawarma, especially since there are a lot of options for its preparation.

Few people know that the prototype of modern shawarma is the food of nomads. The meat fried at the stake was simply wrapped in a flat cake

However, there are secrets, using which you will cook the “correct” and extraordinarily tasty shawarma.

• It is believed that the main components of an ideal shawarma are spices and meat, which must be properly selected, cut and strung. Many oriental chefs use several types of meat (for example, pork, lamb and chicken) to prepare delicious shawarma.
• Before stringing the meat on a needle, it is cut into thin slices and marinated for several hours in a mixture of special oriental spices. Then the plates are pressed and placed on a skewer.
• The process of threading meat onto a needle is important and requires effort. The pieces are not just put on a skewer, they need to be placed evenly and tightly, pierced in the middle. If the needle is not properly prepared, the meat pieces will not be completely fried during the heat treatment, and this will lead to the loss of raw materials. First, the largest pieces are planted, the remaining layers are laid crosswise. It is not necessary to pre-salt or pepper the meat: it acquired the necessary taste during pickling.
• The secret of juicy shawarma: when stringing on a skewer, it is important to alternate fatty and lean pieces. Another trick to give the meat flavor and juiciness: the beginning of the meat pyramid should be decorated with half a lemon, orange or onion. During cooking, the juice will drain and evenly soak the meat plates.
• It takes several hours to fry the meat. Cut it off, starting from the edge where a golden crust has already formed. Finely chop it with a sharp knife and place it in pita or pita bread. Pita must be prepared in advance. It is lubricated with branded sauce, finely chopped vegetables and spices are placed on top.
• After the shawarma is wrapped, it should be heated for just a few seconds on a special stove - an electric waffle iron. If this is not available, then it is better to use a regular frying pan.
• Do not use the microwave to heat shawarma. This will spoil its taste: the pita bread will become sour and lose its structure.
• Secret sauce. Properly prepared sauce will highlight the taste of all the ingredients of the dish and give it a unique zest. The recipe for a real shawarma sauce is a mixture in equal proportions of homemade mayonnaise, kefir and sour cream. Black and red pepper, grated garlic, coriander, herbs (dry parsley, basil, dill) are added to it.
• Mandatory spices. The basis of the mixture of spices are known to us curry, turmeric, cardamom, sweet paprika, a mixture of peppers. Of the outlandish oriental seasonings, bagarat, howaych are used.

In order to give the sauce a rich and bright shade, you can add red pepper or curry to it.

Tip: to make the shawarma sauce more fragrant and tasty, you must first grind garlic, herbs and spices together and only then mix them with the main ingredients.

Shawarma at home. How to replace the spit. Recipe

Shawarma, if desired, can be cooked independently at home, if you know how to do it right. The classic skewer can be replaced with an ordinary frying pan, a thick-bottomed pot, or you can bake whole pieces of meat sprinkled with spices in the oven, and then finely chop and fry. In nature, you can use a grill or a dry frying pan, which are placed on the grill.

The recipe is quite simple and delicious. For cooking, you need 600 gr. chicken fillet.

Cooking order:

1. The meat is marinated in mayonnaise with spices for chicken for 1-2 hours, salted, cut into strips and fried in a small amount of vegetable oil.
2. Cooking vegetables. You need to cut into cubes 2 cucumbers and 2 tomatoes, 1 bell pepper and one stalk of celery, chop half a head of Chinese cabbage, tear half of the head of Iceberg lettuce with your hands. Mix prepared vegetables with meat.
3. To prepare the sauce, you need to mix 200 gr. sour cream and 2 tablespoons of mayonnaise, finely chopped dill, parsley and green onions and a couple of cloves of squeezed garlic.
4. Add the sauce to the meat and vegetables, mix well. Put the filling on pita bread and roll up: first in the form of an envelope, then roll up.

Homemade shawarma is a great way to diversify your daily menu.

Shawarma is a very tasty and versatile dish that allows you to experiment with ingredients. It can be prepared at picnics and camping trips, at home for dinner or as a lunch for a child in school. Fantasize and experiment, armed with our tips, and remember: the most delicious dish is a dish cooked with love.

Shaurma, shawarma, shawarma... Well, let it be shawarma this time.

In Israel, shawarma is not just street food. This dish is included in the pantheon of Israeli cuisine, and takes an honorable second place there - somewhere right after hummus, and a little before falafel.
During my youth, as a student, a soldier, again a student, again a soldier, when there was not much money or time, street shawarma became my staple food for many days. And so, one fine day, I said to myself - enough! Never again.
From that very day, for ten years, not a piece of shawarma touched my mouth, until one day, walking around Jerusalem with my relatives, I decided to treat them to “real Israeli food” ...

I must say that in those days when I had not yet left the “big sport”, in any decent Jerusalem institution that sold shawarma, they offered you at least 3 types of it: beef, chicken, and classic (moreover, the cheapest of them) - from red meat of a turkey. Actually, this red turkey meat in Israel is called "shawarma". (I don’t know which of them is primary there - a dish, or what it is prepared from).

So, 10 years later, I decided to try shawarma again, but after going around half the establishments in the city center, I discovered that they all offer customers some kind of surrogate made from ordinary, dry, white chicken, generously sprinkled with spices, and thus given out to naive customers for shawarma! No chicken, no red turkey. Solid chicken, and sometimes, side by side on a spit, beef withered to the state of coals.

Subsequently, I made several more attempts to find “that very” real shawarma in Israel, but all was in vain.

THE REAL STREET SHAWARMA IN ISRAEL IS DEAD!

I don't know what caused it. I suspect that Israel's turkey production has dropped dramatically in the last decade. I judge this purely visually. If earlier, driving along Israeli roads, I now and then met structures filled with huge, white, screaming turkeys, exuding a specific aroma from under huge fans, now I see these structures exclusively abandoned. Or houses, new roads, parks and other urban objects have grown in their place.

Obviously, once cheap turkey meat has become a delicacy, and now fast food businessmen treat us to something simpler.

But! As once spread from Soviet televisions - "The nut of knowledge is hard, but we are not used to retreat"! And a year ago, on the eve of Independence Day, I decided to take my fate and the fate of Israeli shawarma into my own hands. I cooked shawarma myself, and now I'll tell you how, and what came of it.

Buying a stupid electric "homemade shaver-maker" or frying chicken pieces in a skillet was certainly not an option. I will cook shawarma, as it should be on Independence Day, on the grill.

For this I needed:

Shawarma is red turkey meat.

A couple of kilograms of red turkey meat. (The number is not important here). In Israel, in the meat department, you say so - please give me shawarma.

Three large bulbs.

Oil, onion, spices.

Spices ... If you live in Israel, everything is simple. You go to any spice store and ask the seller for "tavlin shavarma". You will be given a ready mix. If you do not have such an opportunity, you will have to make a mixture yourself. It usually includes turmeric, cumin, pepper, salt, sweet paprika and probably something else.

We mix.

I added about half a glass of olive oil to the store-bought or prepared mixture by you and mixed it.

Slicing. Chopping.

In order to give them a form convenient for the formation of shawarma, I slightly beat off these pieces.

Lubricate.

Now, alternating between turkey and chicken, I buttered each piece with spices, and laid them out in a pile on a cutting board until I had a “meat snowman”.

Posting

When you made a “snowman” out of meat, you need to take three skewers, pierce this pile with them, and fix the meat on them, like on a skewer, using halves of large onions. (Although, it was probably better not to cut the onions, but to use them whole).

We string and wrap.

Now wrap it all tightly with cling film, and send it to the refrigerator until tomorrow.

We fix and send to the refrigerator.

Yes, I forgot to say, do not cook shawarma on the day of the picnic - you will get tired and be tired at the holiday. Prepare it better in advance, in the evening.

Cooking on coals.

Basically, that's all. Shawarma is ready. The next day, you simply put it on a greased grill grate, and slowly turning it, fry it on all sides, gradually, as soon as it is ready, cutting off pieces from it and serving to the guests.

And yet, it is important - do not take on the preparation of shawarma if you do not have a good, very sharp knife (or electric). You are tormented to crumble meat.

I advise you to cook a frying pan nearby, where you can bring the cut pieces to readiness, and at the same time fry the seasoned onion. Then all this together can be immediately put in pita.

I must say that the whole cooking process turned out to be quite laborious and tedious. But the taste of the resulting shawarma was amazing! Honestly. I think it was worth it. I will say more, we were so carried away by eating it that I even forgot to photograph the end of this story.

In recent years, the wise and mysterious East has made a kind of culinary revolution. Quietly and confidently, without much effort and investment, he uses his version of a hamburger - shawarma. It got to the point that the eternal heir to the British throne - Prince Charles organized and led a whole movement for the preservation, which is confidently being replaced on the streets and in restaurants in England by shawarma.

Bad reputation

We offer you excerpts from the book by F. Ruchaevsky “Modern Israeli Cooking. Jewish menu of the 21st century. AST Publishing House, 2010

Is there real shawarma? It happens ... shavarma!

There are many disputes between Muscovites and Petersburgers about how to call this culinary product - shawarma or shawarma, which is probably not important, although I myself explain this discrepancy by the peculiarities of translation from various languages. For example, in Hebrew, in the middle of the word for shawarma, there is the letter “vav”, which can also be read as “u”, which is why there was a discrepancy. But since shavarma nevertheless came to Russia from Turkey, then, perhaps, the name reflects the Turkic linguistic influence.

I call this dish “shawarma”, as is customary in Israel.

History of the dish

In Damascus, minced meat, marinated in a special way, and then fried, dressed with salad and sauce. In the Middle Ages, Damascus fell under Turkish rule, sharing the fate of a large part of the civilized world, as well as the Balkan countries, Greece, Palestine and many other countries.

Initially, shawarma was made from veal and lamb. And about fifteen or twenty years ago, they also began to make it from chicken - this was already a Turkish innovation in the traditional recipe. Thanks to the same Turks, shawarma turned from a local dish into an international one.

Therefore, it is not surprising that for the first time I met “shavarma” in the late 80s in Uzbekistan, when shuttle traders from Turkey brought the first devices for cooking this rather famous oriental dish. However, they brought the idea and the devices, but they failed to root the real technology and the taste of this dish.

It is possible that shawarma was originally prepared by specialists according to the rules, but then everything switched to pseudo-shawarma. When I visit different cities, I try to try shawarma, but I have never seen it cooked correctly, although I do not insist on the ultimate truth, perhaps I have not yet been to those places where shawarma is made according to the rules.

Looking for the original source

To be honest, when I first came to Turkey and Greece, the first thing I decided to do was pay tribute to shawarma. So to speak, taste from the source. when I was served rather dry and large pieces of lamb in a pita. In my knowledge of this dish, it didn’t look like shavarma .. In Turkey, everything was different: the flatbread with meat oozed taste, and the aroma of spices immediately made it clear that this was real shawarma.

How to do it right?

"Shawarma" is meat strung on a needle and cooked by rotating this needle between heat sources (gas or electric, and ideally between coals). Also, in the absence of an apparatus, shawarma can be cooked on a stove or pan. Two components of the taste of shawarma: properly selected, chopped and strung meat and spices.

Meat. Varieties and preferences

Shawarma can be prepared from almost any meat (of course, suitable for technological properties), but the ideal meat, and therefore the most common, is turkey meat (although it is also prepared from turkeys, but this already worsens the quality of the dish).

The meat is removed from the thigh of the bird. Then it is molded as thin as possible and sprinkled with spices. Then it is strung on a needle using a special overlapping technology, very tightly, and mutton or goose fat is placed through a certain number of layers.

Also, shawarma is prepared from a similar part of chicken, from lamb and very rarely from veal (thin edge). In Russia, it is also prepared from pork, but in the east, for reasons known to all, this meat is not eaten.

Meat. Subtleties of stringing and cutting

Stringing a shawarma on a needle is also a very important and time-consuming process - it's not just putting pieces of meat on a skewer. The fact is that later, during the heat treatment process, with improper preparation of the needle, there will be very large losses of meat. And this, in turn, will make the sale unprofitable: raw materials are not quite cheap. And besides, with an incorrect and loose stringing of meat, it will warm up unevenly along the radius of the needle.

The meat, as it is ready, is cut with a very sharp knife in a very thin layer and placed in pits (we will talk about them later) with various salad and spice fillings or in lava (lavash).

Spices. The secret is not given out, but invented

The question of spices for shawarma is always open: spice recipes are kept secret and passed down from generation to generation. In my opinion, the taste and celebrity of shawarma depends on the composition of spices. There are not a lot of establishments where shavarma is sold, but the queues for a dish are far from everywhere. Usually, people go to certain places to eat shawarma.

I have a longtime friend, the owner of a shawarma dukhan, a native of Morocco, Solomon Cohen, who always answers my questions about spices:

I will give you so many shawarma spices that you will last for the rest of your days, but do not ask for the recipe for the mixture!

Personally, I picked up spices for almost a year and a half, until we came to the taste that we wanted and that our client likes. Of course, ready-made mixes for shawarma are also sold in retail chains, but not a single self-respecting cook will use them.

Spices. Mandatory composition

The basis for spices is turmeric, sweet paprika, then curry, cardamom, various types of peppers, howaych and bagarat are selected - oriental spices. I had to meet when black coffee or cinnamon was added to the mixture. So, here you can dare and find new sources of taste. Dried fruits and pistachios are often added to festive shawarmas, which gives the dish an original taste.

How to cook shawarma at home

If there is no apparatus for making shawarma, then I usually do this: I sprinkle whole pieces of meat with spices and bake in the oven.

I pass the cooled meat through a ditor-machine for cutting vegetables with a triple knife for shredding cabbage. Meat cut in this way, I fry in hot oil, sometimes with finely chopped onions in half rings.

Shavarma can be served not only in pita or pita bread, but also in portions. Shavarma is usually served with oriental spicy spices such as amba (mango and pepper chutney) and skhug (analogous to adjika).

It should be noted that serving cabbage salad and mayonnaise with ketchup with shawarma is the know-how of Russian catering. It has nothing to do with the tradition of making oriental shavarma!

I offer a country version of shawarma. Juicy, tasty shawarma on the coals will be the main dish of your picnic. Try it, everyone will definitely be delighted!

Preparation description:

You can cook shawarma on the grill with any meat. In this recipe, consider the option with pickled chicken legs. Such a juicy and mouth-watering shawarma, cooked with your own hands, will be much tastier and healthier than a store-bought snack. You can diversify it with any vegetables and aromatic sauces to taste. A great option for outdoor gatherings. Help yourself!

Purpose:
On nature
Main Ingredient:
Meat / Lavash
Dish:
Hot dishes / Shawarma

Ingredients:

• Lavash Armenian - 3 Pieces
• Legs - 3 Pieces
• White cabbage - 250 grams
• Garlic - 2 Cloves
• Mayonnaise - 2 tbsp. spoons
• Cucumber - 1 piece
• Tomato - 2 Pieces
• Sweet pepper - 1 piece
• Dill - 0.5 bunch
• Cheese - 100 Grams
• Adjika - 1 teaspoon
• Salt - to taste
• Spices - to taste
• Sauce - to taste

Servings: 3

How to cook "Shawarma on the grill"

Prepare all ingredients.

Remove skin from chicken thighs.

Add to them garlic passed through a press, mayonnaise, adjika, salt and your favorite spices to taste. Stir and leave to marinate for at least 30 minutes.

Put the marinated chicken legs on the grill and fry on both sides until cooked through.

In the meantime, finely chop the cabbage, add a little salt to it and use your hands to make it softer and let the juice flow. Add chopped cucumber and bell pepper. Cut the tomatoes into cubes, grate the cheese, chop the greens with a knife.

Mix the chopped vegetables, cheese and greens and add the fried chicken meat, cut into pieces.

Unwrap pita bread, lay out the filling and pour over it with your favorite sauce.

Wrap pita bread and fry on the grill on both sides until golden brown.

Serve the finished shawarma immediately to the table. Bon appetit!

The meat can be marinated in advance, this manipulation will not only reduce the cooking time, but also make the chicken fillet even more juicy and tender.