Shawarma with chicken: a simple step-by-step recipe. Homemade shawarma with chicken Recipe for classic shawarma with chicken

Street food is delicious, but treacherous. It’s hard not to be tempted by the juicy warm shawarma from the stall when it smells so delicious, and you have absolutely no time for a full lunch. And few people at this moment come up with the idea of asking the shawarma master for a quality certificate for the product or at least a health book. In most cases, of course, everything ends well: the owner of the stall receives his rightful profit, and the buyer’s stomach receives a well-deserved portion of food. But personally, I don’t buy such dishes on the street. Yes, just in case. If you are of the same opinion, I’ll tell you how to prepare shawarma with chicken at home. I have outlined the recipe with photos, step by step and in great detail below. 2 options for preparing a well-known snack and 3 types of sauces will leave no chance for hunger. After 7-10 minutes of active cooking, you will receive a couple of envelopes of homemade shawarma and full confidence that they will not upset your stomach.

Options for delicious sauce dressings for shawarma

When you don't have time to cook, just mix sour cream with garlic and herbs. It will turn out delicious too. And for gourmets, I recommend the following recipes.

"Like in a stall". Required: 2 tbsp. l. sour cream, low-fat kefir and mayonnaise, half a pickled cucumber, a couple of sprigs of fresh dill and a clove of garlic. Dried spices: curry mixture, ground coriander, cumin, black pepper. Adjust the amount of salt to taste. Wash the greens and chop finely. Grate the cucumber and peeled garlic clove on a fine grater or chop with a knife. Grind dry seasonings into powder (if necessary). Mix sour cream, mayonnaise and kefir. Add remaining ingredients. Season with salt to taste. Let the mixture stand in the refrigerator for about half an hour.
"Tomato". Take 1 tbsp. l. kefir (ayran) and thick sour cream, 2 tbsp. l. thick tomato juice or ketchup, 4 tbsp. l. homemade mayonnaise, 1-2 cloves of garlic, salt and ground pepper - to taste. Press the garlic through a press. Pour kefir into a deep bowl. Add sour cream, mayonnaise and tomato. Add garlic gruel, pepper and a pinch of salt. Mix thoroughly. The result will be a piquant pale pink sauce.
"Mustard". Required: ready mustard - 1 tsp, mayonnaise - 5 tbsp. l., ketchup or tomato sauce - 2-3 tbsp. l., fresh herbs (parsley, dill) - 3-4 sprigs, fresh garlic - 2 cloves. Chop the garlic cloves in a convenient way. Mix with remaining ingredients. Add salt to taste. Store in the refrigerator in a covered container.

Hearty shawarma with chicken and Korean carrots in lavash

A version that is as close as possible to traditional, fragrant stall envelopes. Juicy fresh vegetables and hearty, flavorful chicken. Tasty and simple. The filling can be supplemented with boiled eggs, fried or raw salad onions, and sweet peppers.

Ingredients for 2 pcs:

How to prepare delicious shawarma with chicken, vegetables and cheese (simple step-by-step recipe):

Traditionally, this street snack is made with chicken roasted on a spit. At home, reproducing the authentic cooking option is quite problematic. But at home, chicken meat can be prepared in other, no less tasty, ways. By the way, you can also use meat leftovers from uneaten dishes the day before to fill shawarma. The most dietary - cooking. To make the chicken juicy and tender, place it in boiling water to cook. For flavor, add vegetables and spices to the pan: onions, carrots, parsnips, allspice, bay leaves, etc. After boiling the liquid again, cook for 30-40 minutes over low heat. Baking in the oven. Brush parts of the chicken carcass with vegetable oil, sprinkle with your favorite spices and table salt. Bake on a baking sheet for 35-45 minutes until done. Frying. Cut the prepared chicken into pieces. Fry in vegetable oil in small portions until golden brown. At the end, sprinkle with seasoning and salt. Cool the finished bird. Remove skin. If necessary, cut into strips.
Remove the top leaves from the cabbage fork. Chop the rest. Place in a colander and rinse well several times. Leave in the sink to drain. Then dry with paper towels. Instead of Chinese cabbage, you can use white cabbage. If the vegetable is “old”, then it is necessary to chop it as finely as possible. Also quite a worthy replacement is lettuce. For example, lettuce.
Cut the cucumbers and tomatoes into thin halves of circles or cubes.
Squeeze the carrots well from the brine. Excess liquid will soak the pita bread and the filling will fall out.
Grate the cheese on a coarse grater. The variety is at your personal discretion. Instead of hard cheese, it is allowed to use suluguni, feta cheese or high-quality processed cheese.
For shawarma, it is advisable to use dense but elastic pita bread. It will not get soggy from the juice of vegetables and will not break when wrapping the filling. If the pita bread is too thin, it is better to fold it in half before folding it into an envelope. If the leaf is large, cut it in half. Small - use whole for one serving. Place a spoonful of sauce approximately in the middle. Spread it, marking a rectangular area for the filling. Layer the filling in any order. But it’s better that the juicy components are in the middle. My ingredients are arranged like this: chicken, cabbage, cheese, tomatoes, carrots, cucumbers.
Fold into a neat oblong envelope. Fold the top and bottom. Cover the filling with one of the side ends. Place the second free edge of the pita bread on top, overlapping. Place the finished shawarma, seam side down, in a dry frying pan (grill or regular). Brown on both sides over medium heat.
Ready! I fried the snack in a sandwich maker, so it turned out flat. Although very tasty.

Juicy shawarma with smoked chicken and vegetables

Not quite a classic option, but very appetizing. The taste of smoked poultry goes very well with Korean carrots and spicy tomato sauce. I recommend you try it!

List of necessary products (for 2 servings):

How to prepare aromatic shawarma at home:

Remove the skin from the chicken. Cut the meat into thin strips or disassemble into fibers. You can take any part of the carcass - breast, legs or even wings. I had the smoked chicken roll.
Chop the cucumber into strips or grate it on a Korean salad grater (or a regular coarse one). If desired, trim off the peel. Lightly squeeze the juice out of the cucumber slices.
Now fresh vegetables. Cut the tomato into half slices. Shred the cabbage. If it is hard, add a little salt and knead it with your hands. Very tasty shawarma is made with Korean carrots. But if it’s not there, a fresh one will do. In this case, I recommend adding more garlic to the sauce. Coarsely grate the raw carrots. And squeeze the pickled one to remove excess liquid.
Cut a large sheet of pita bread into 2 equal parts. Apply sauce in the center. Lay out the filling ingredients - chicken, carrots, cucumber, cabbage and tomato pieces. The sequence is not important.
Roll the pita bread into an envelope. Brown the shawarma in a frying pan without using oil.
Serve warm. A nutritious snack is ready!

Everyone has tried a dish called “shawarma” at least once in their life. It is sold on the streets, in small eateries and cafes. Shawarma can also be prepared at home. It is not so difficult. But is this dish really healthy? What is included in shawarma? What products is it made from? Let's try to figure out these questions, and at the same time learn how to cook shawarma yourself.

What is shawarma

Many have tried it, but not everyone has thought about what is included in shawarma. So what is it? Shawarma is an oriental dish with meat wrapped in thin pita bread, with the addition of spices, fresh vegetables and sauces. Traditionally, the meat for this snack is prepared using special equipment.

This is a grill in the form of a vertical spit along which burners are placed. As the meat is fried, it is cut into a thin layer and used in the dish. When cooked correctly, it turns out tender and tasty.

What kind of meat is used

There are a lot of recipes for this dish. Shawarma can contain any meat. For cooking, you can take lamb, pork, beef, chicken or turkey. In Muslim countries (Turkey, Libya) they usually use lamb or this corresponds to their traditions and culinary preferences.

In Israel, they prefer chicken or turkey meat. In Russia you can find several dozen cooking recipes. In our country, different types and varieties of meat are used.

Sauces

Shawarma, in addition to the main component - meat - also includes sauces. They give the dish a spicy and original taste. The simplest sauce option is ketchup or mayonnaise. But to make shawarma more expressive, you should use spices and seasonings.

According to the classic recipe, this dish should be very spicy. In addition to hot pepper, turmeric, cumin and some other seasonings are added to the sauce as desired. Greens give shawarma a special taste. There must be a lot of it. These are parsley, dill, cilantro and other herbs. All these ingredients can be combined with the sauce and added to the dish.

Types of shawarma

The composition of shawarma in pita bread can be different. You can cook it. In this case, it will only contain vegetables, herbs, cheese and sauce. Some people prepare this dish with semi-finished products. To do this, sausages or sausages are used as the main ingredient.

They are cut into pieces and sauce and vegetables are added. There are options for making shawarma with canned fish, but this recipe is very far from the original. Traditionally, various types of meat are used as the main component. But if you are preparing this dish for yourself, then you can add any ingredients to your shawarma in pita bread to suit your taste.

Benefits and harms

Are there any benefits to eating shawarma? This question cannot be answered unambiguously. It all depends on what is included in the shawarma in the pita bread. This food can be classified as fast food, which is not considered healthy. But if you prepare shawarma without meat, ketchup and mayonnaise, only with vegetables and herbs, then the body will be saturated with a certain dose of vitamins.

But even a classic dish with all the ingredients will be preferable to a hamburger or hot dog. Those who have problems with the gastrointestinal tract and those who are obese should not overuse shawarma. And we must always remember that such food should not be everyday.

Garlic sauce for shawarma

This dish can be classified as fast. In such cases, use ready-made sauces or ketchup. But if you want to give the dish a spicy, unique taste, then it is better to cook them yourself. This garlic sauce can be used not only in shawarma. It is served with chicken wings and grilled deli meats. Take 4 large spoons of sour cream, mayonnaise and kefir, 6 medium cloves of garlic, ground black and red pepper and any spices as desired. The process of making the sauce is very simple. The garlic must be chopped in any way (garlic press or using a grater). Then mix all the ingredients so that the spices are evenly distributed in the liquid mass. The garlic sauce, which will make shawarma more delicious, is ready.

Shawarma with chicken

No one will argue that food prepared at home is safer and tastier. In addition, many dishes are prepared very simply. The composition of chicken shawarma is the minimum set of available products. You will need: thin pita bread, 400 grams of chicken fillet, one large carrot, 200 grams of fresh cabbage (you can use Chinese cabbage), 200 milliliters of mayonnaise, 200 milliliters of ketchup and a little mustard (optional). Let's start by preparing the chicken meat. It must be boiled and cut into thin strips. Three carrots on a fine grater and add salt, spices, vegetable oil and garlic.

Shred the cabbage and season it with lemon juice or vinegar and vegetable oil. All the ingredients are ready, all that remains is to cut the pita bread into portions so that it is convenient to wrap the filling in it. Lay the sheet out on the table and lightly grease it with ketchup and mayonnaise. Then we put the cabbage and the meat on top of it. Next, add carrots and pour a little mayonnaise. Roll up the stuffed pita bread into an envelope. Shawarma is ready. All that remains is to fry it on each side in a frying pan or heat it in the oven.

Shawarma with pork

As already mentioned, any type of meat can be used to prepare this dish. We offer it with pork. Take thin pita bread, two fresh tomatoes, 300 grams of pork, which must first be fried or baked in the oven, two cucumbers, 100 grams of cheese (optional), a small head of Chinese or white cabbage, 3 peeled cloves of garlic, 3 tablespoons of natural yogurt, three spoons of sour cream, three spoons of mayonnaise, salt, spices, herbs. First, let's prepare the sauce.

To do this, mix all the liquid ingredients (sour cream, mayonnaise and yogurt). Then add chopped garlic, chopped herbs, salt and spices to this mass. You can use any herbs and spices you wish. Cut the meat and vegetables into strips or into arbitrary shapes. Grind the cheese and mix it with the meat. Now we move on to the formation of shawarma. Grease the pita bread with sauce and place the filling on it. After this, add more sauce at your discretion and roll the pita bread into an envelope. Then fry the shawarma in a frying pan, bake it in the oven, heat it in the microwave or on a convection oven. You can choose any processing option. It is better to eat this dish hot or warm.

Traditionally, the filling for shawarma is wrapped in pita bread, but it is successfully replaced by Armenian thin lavash, which must be fresh. To improve the taste of a dish, you need to cook the meat correctly. It is cut into fillets and lightly beaten. Then it is better to marinate the meat. Pork is marinated in white wine, apple cider vinegar or wine vinegar. Spices are also added (peppercorns, bay leaves). To prepare the beef, use red wine, lemon vinegar, onions and spices. It is better to marinate chicken meat in mayonnaise. It is better to fry meat for shawarma over an open fire, but at home you can use a dry frying pan or air fryer.

The filling of shawarma can be different. To speed up the process, you can use ready-made Korean carrots. Pickled cucumber, cut into thin strips, gives the dish an unusual taste. The sauce occupies a special place. You can use ready-made: Georgian “tkemali” or Chinese sweet and sour. Do not over-mix the sauce as it may leak when reheated.

The composition of shawarma in grams cannot be accurately determined. Everything is done by eye and depends on For those who like spicier food, you can add more sauce and hot spices. Some people like more vegetables and herbs, while others prefer meat products. By the way, greens play a big role in this dish and there should be a lot of it. Cook with pleasure and delight your loved ones with delicious and healthy dishes!

Sometimes, when passing by a shawarma stall, one’s mouth waters from the aroma. However, the conditions under which it is prepared and from what it is prepared only causes a strong feeling of disgust. This is not the first time I’ve made homemade chicken shawarma and I can safely say that its taste is in no way inferior to its street counterpart.

So let's get started...

Boil chicken breasts in salted water until cooked.

Chop or finely chop the finished chicken breast fillets. If desired, the chicken fillet can be fried.

Chop the cabbage into thin strips (the thinner the better) and mash with your hands.

Cut the tomato into small cubes. You can also pour boiling water over the tomato, remove the skin and use only the pulp.

Grate the carrots on a medium grater.

Finely chop the pickled or pickled cucumbers.

Making sauce for homemade chicken shawarma is very simple. To do this, mix in a bowl: sour cream, mayonnaise. Squeeze or finely chop the garlic and add it to the mayonnaise bowl. Mix all ingredients.

Spread the pita bread on the table and place 1 spoon of prepared garlic sauce on it.

Rub the sauce over the surface of the pita bread with a spoon, as shown in the photo.

Wrapping shawarma is very simple: fold the two edges as in the photo, and then roll it into a roll.

As a result, you should get shawarma, as in this photo. The top can be decorated with another spoonful of sauce and served to everyone.

Homemade chicken shawarma is ready. Bon appetit!

Step 1: prepare Crimean onions.

Using a knife, peel the onion and rinse thoroughly under running water. Place the component on a cutting board and cut into four parts. Finely chop each piece into strips and place in a free plate.

Step 2: prepare the bell peppers.

Wash the sweet peppers under running water and place on a cutting board. Using a knife, remove the tail and seeds. Then cut the component into two halves and chop each into strips. Pour the finely chopped vegetable into a clean plate. Attention: You can chop the pepper into pieces of any size.

Step 3: prepare the cucumber.

Wash the cucumber thoroughly under running water and place on a cutting board. Using a knife, remove the edges and then chop the component into pieces. Transfer the finely chopped vegetable to a free plate.

Step 4: prepare the cabbage.

We wash the cabbage under running water and place it on a cutting board. If necessary, remove the roughened top leaves with clean hands. Now chop the component using a knife and pour the chips into a clean plate.

Step 5: prepare the tomato.

Rinse the tomato under running water and place on a cutting board. Using a knife, cut the component into two parts. From each half we remove the place to which the tail was attached. Now chop the tomato into pieces and carefully transfer to a free plate.

Step 6: prepare the garlic.

Place the garlic on a cutting board and press lightly with the tip of a knife. Now we can easily remove the husks and rinse a little under running water. Then finely chop the cloves and pour into a clean saucer.

Step 7: prepare the dressing for the dish.

Using a tablespoon, pour mayonnaise and ketchup into a deep bowl. Add chopped garlic and salt and ground black pepper to taste. Mix everything thoroughly with available equipment until a homogeneous mass is formed. That's it, the gas station is ready!

Step 8: Prepare the chicken thighs.

Wash the chicken thighs thoroughly under running water and place on a cutting board. Dry the component using kitchen paper towels. Now, using a knife, we remove the veins, fat and film. Attention: The skin can also be cut off as desired. I usually remove it so that the meat itself can be cooked better. Then cut the thighs into several parts and carefully rub each one with salt and ground black pepper. Transfer the prepared meat to a small bowl.

Pour a small amount of vegetable oil into the frying pan and place on high heat. When the container with the contents is well warmed up, place the chicken pieces into it. Fry the component on both sides until a golden crust forms on the surface. Immediately after this, reduce the heat, cover the pan with a lid and fry the meat until fully cooked for another 12–15 minutes, turning it over from time to time using a wooden spatula. After the allotted time has passed, turn off the burner and set the pan aside.

Step 9: prepare homemade shawarma with chicken.

Place the still hot chicken pieces on a cutting board and, holding them with a fork, cut them into several more pieces using a knife.

Now we place the lavash leaves one by one on the kitchen table and begin to form the shawarma. Place some fried meat in the center as the first layer. Attention: visually you need to divide all the ingredients into 6 parts. Then pour a small amount of dressing over the component (2 tablespoons will be enough). Now add all the chopped vegetables here and lay them out in a mound that will completely cover the chicken. At the end, we wrap the filling of the dish in a lavash envelope.

Meanwhile, heat a frying pan over medium heat with the remaining vegetable oil after frying the chicken thigh pieces. When the container with the contents is hot, turn down the heat. Place the lavash envelopes into the frying pan one by one and fry them 1–2 minutes each on each side until golden brown. Immediately after this, turn off the burner and transfer the shawarma using a wooden spatula to a special serving dish.

Step 10: serve homemade shawarma with chicken.

Immediately after cooking, serve the still hot shawarma to the dinner table. You can enjoy this amazing fast food with juice, hot tea or even a bottle of beer.
Enjoy your meal!

To make homemade shawarma, you can use any chicken meat of your choice. For example, it could be fillet or ham. The main thing is that the component is juicy and preferably fatty;

In addition to the vegetables indicated in the recipe, you can add any others to the dish to suit your taste. This includes finely chopped fresh parsley or dill, Chinese cabbage, carrot shavings, and even avocado pieces;

Ready-made shawarma can also be fried in a special grilled sandwich maker. This way the dish will turn out less fatty and will not be soaked in the remaining vegetable oil, as in the first option.

The basic recipe for chicken shawarma at home is easy to master. It is much tastier and healthier than store-bought and, moreover, it can be easily supplemented with a variety of ingredients. The result is a great snack for a snack or main meal. Today we will master the best cooking methods and learn how to wrap shawarma correctly.

In our country, shawarma has become synonymous with cheap and even dangerous from a hygiene point of view, fast food. But in Turkey and Egypt, shawarma (its other name) is considered a cult food - long lines line up at the most popular eateries, and the owners of the establishments keep their culinary secrets secret, passing them on from generation to generation.

But no matter how much shawarma is criticized, it never ceases to be tastier. And homemade shawarma is also completely safe: all ingredients and process are under our personal control!

For homemade shawarma (2 servings) we will prepare:

a large sheet of thin pita bread;
medium-sized tomato – 1 pc.;
cucumber – 2 pcs.;
chicken leg – 2 pcs.;
sweet onion – 1 pc. (small);
mayonnaise – 2 tbsp. l.;
natural yogurt (or sour cream) – 2 tbsp. l.;
tomato sauce or good ketchup - 2 tbsp. l.;
cilantro, parsley or any other greens - a small bunch;
salt and pepper to taste.

It is better to fry the chicken the day before (or bake it in foil) - the process of assembling the shawarma will go many times faster.

First, fry the leg, adding salt and pepper to the chicken to taste. If you wish, you can season it with any other spices: oregano, marjoram, ready-made seasoning for chicken.
Let it cool a little, and then cut it into separate fibers, carefully freeing it from the bones.
While the chicken is cooling, prepare the vegetables. Peel the cucumber (or leave it if the cucumber is young and fresh), peel the tomato from the seeds and cut into small half rings. The onion needs to be cut the same way. For the sake of accuracy, we will place the vegetables on separate plates, and the taste of the individual components will be felt much brighter. We recommend cutting out the core of the tomatoes, leaving the fleshy pulp. If we put a tomato with all the juices, our dish will quickly spoil: the pita bread will get soggy, tear and the filling will begin to crumble.
Prepare the sauce in a bowl - mix mayonnaise, sour cream, salt, herbs, ketchup. The result will be a thick, flavorful dressing. Now we need to assemble our shawarma (read the special section in our article below for information on how to wrap it correctly).
Cut the pita bread into two parts, brush with sauce. Place a pile of vegetables and meat on top of the sauce in the following order: chicken, onions, tomatoes, cucumber. Do not put too much filling: this will cause the shawarma to fall apart.
Wrap the shawarma with a tube, bending all the edges inward. Heat the frying pan, place the appetizer on a hot dry surface with the fold down so that it is fried and the shawarma “sticks together.” As soon as one side is browned, turn it over and bake on the other side. The heat should be medium so that the dish does not burn.

Place on a plate and serve. If everything is prepared correctly, the appetizer turns out delicious - juicy filling, crispy pita bread and sauce mix, turning into a symphony of tastes and aromas!

Cooking at home with garlic dressing

Garlic goes amazing with chicken. The main thing is to add just a little bit so that the seasoning slightly highlights the chicken meat. To do this, add garlic to the white sauce.

To prepare shawarma with garlic, prepare: 300 g of chicken fillet, a clove of garlic, yogurt, thick fermented baked milk (fat content 4%), cherry tomatoes, bell pepper, pickled cucumber, vegetable oil for frying, herbs (any) and thin pita bread. From this quantity you will get 2 large hearty shawarmas.

Cooking step by step:

Cut vegetables into thin strips.
Mix yogurt, fermented baked milk, herbs in a separate bowl, squeeze the garlic into it.
Cut the chicken into strips and fry in a frying pan.
Cut the pita bread into two parts, place the chicken on them, season it with sauce.
Place vegetables on top of the sauce in any order.
We wrap it into a neat “column”.

Fry the shawarma in a hot frying pan until crispy. We eat enjoying it, bite quickly - the sauce will literally flow into your mouth along with pieces of vegetables and meat. It's tasty, filling and quite easy on the stomach.

In pita bread with red sauce

In Turkey, doner kebab is prepared using fresh lamb, vegetables and special seasonings, which often include the special spice sumac, a sour, slightly astringent red seasoning. It gives the sauce a pinkish tint and a subtle oriental aroma. In our country, red sauce with cilantro is very popular. We will also prepare such shawarma.

For preparation you will need:

tomato paste – 2 tbsp. l.;
water – 100 ml;
a bunch of cilantro - small;
garlic clove;
boiled chicken leg – 1 piece, large;
bell pepper – 1 pc.;
carrot – 1 pc.;
sugar, salt, pepper to taste;
a sheet of thin fresh pita bread.

Let's start assembling the snack:

Prepare red sauce. To do this, add tomato paste and chopped cilantro to the water, stir so that there are no lumps left, add salt and pepper to taste. You can add a pinch of sugar to enhance the taste, squeeze out a clove of garlic.
We cut the vegetables into slices, cut the carrots into three thin strips, and separate the chicken into fibers. Cut the lavash into 2 parts.
We assemble the shawarma in the following sequence: sauce, chicken, vegetables. We wrap it into a neat roll and fry it on both sides in a frying pan.

It turns out to be an interesting option for cilantro lovers. Anyone who is wary of the spice can replace it with any other herb, for example, delicate parsley.

Diet shawarma with chicken

Diet shawarma “weighs” only 160 kcal per 100 g (we measured it and know for sure!), in a serving of large and tasty homemade shawarma there is no more than 400 kcal - a complete lunch that meets all the standards of the KBZHU. Do you want to lose weight in a tasty and satisfying way? Learn how to make a healthy version of doner kebab - your waistline will thank you.

Required ingredients (for 2 pcs.):

chicken fillet – 300 g;
100 ml natural yogurt;
any greens - a bunch;
spices, to taste;
fresh tomatoes, cucumbers – 1 pc.;
thin lavash – 1 pc.

Add natural yoghurt and cut the greens into it. Fry the chicken in a dry frying pan. We cut vegetables into slices. Generously grease the pita bread with sauce, lay out the meat and vegetables. Wrap it up and fry it in a frying pan. We eat it with green tea or coffee beans with a piece of cane sugar.

Original version with Korean carrots

There are people who simply cannot imagine shawarma without the spicy, spicy note that Korean carrots always add. For this option, we recommend purchasing 300 g of your favorite snack in advance, or preparing it yourself.

Let's prepare pita bread, chicken leg, some Chinese cabbage (¼ fork), tomato and sweet Yalta onion. We can prepare any sauce to your taste – red, white or yogurt, diet.

We assemble shawarma like this:

Place shredded Chinese cabbage on the pita bread.
On top - carrots in Korean.
Then tomato slices, onion rings and, finally, poultry.
The final touch is the sauce.

Why did we post it in this order? It's simple.

The vegetables in this recipe are quite juicy; if you immediately spread the sauce on the pita bread, there is a risk that the shawarma will fall apart.

That's why we only put the sauce on top.

Wrap the shawarma and fry it in a dry frying pan. Don’t forget that the folded area is always fried first so that the appetizer doesn’t fall apart. We eat it warm and enjoy life!

With chicken fillet and cheese

Chicken with melted cheese and vegetables is simply a gourmet classic. For the recipe, you can take any hard cheese, even smoked, and ready-made cheese in slices also goes very well - it melts quickly and soaks all the ingredients in a viscous creamy sauce.

We will need: pita bread, chicken fillet, tomato, cheese, sweet onion, a little vegetable oil, herbs. We recommend preparing the sauce white by mixing mayonnaise, sour cream, herbs and a little garlic.

How to cook:

Fry the chicken in vegetable oil, cutting into strips.
Cut the vegetables into slices.
Place the chicken on the pita bread and cover it with a slice of cheese.
Place vegetable slices on top.
Season everything with sauce.

We wrap the shawarma and be sure to heat it in a frying pan - the cheese should melt. We eat shawarma, trying to be careful - the appetizer turns out juicy, tender and it is important not to miss a single piece!

With added mushrooms

By the way, you can also make shawarma during Lent. Instead of meat, it’s easy to add mushrooms by frying them with onions in a frying pan. Use any mushrooms: frozen honey mushrooms, dry white ones (pre-soaked in water), you can even take pickled boletus, just make them as dry as possible, freeing them from liquid marinade. In addition to mushrooms, we will wrap carrots and greens in pita bread, which we take to taste.

How to prepare a vegetarian option?

Fry mushrooms with onions in a frying pan.
Add grated carrots and simmer everything together.
At the end, cut the greens and mix everything.
Place the mushroom filling on half of the pita bread and wrap it all in a tube.
Fry the appetizer in a frying pan until crusty.

We eat it warm, washed down with warm herbal tea. It turns out to be an interesting and satisfying variation. Those who do not fast can add any sauce and cheese to the recipe.

Homemade shawarma with chicken and vegetables

Homemade shawarma with chicken in pita bread, according to experts, turns out to be the most delicious thigh. The ideal option is to use chicken thigh fillets so as not to have to worry about cutting the meat from the bones.

Let's prepare:

chicken thigh fillet – 300 g;
thin pita bread – 1 pc.;
oil for frying – 50 ml;
tomato – 1 pc.;
bell pepper;
Chinese cabbage – ¼ fork;
onions – 1 piece;
salt and pepper to taste.

Choose any sauce recipe. We recommend preparing an authentic oriental one. The recipe looks like this: mix yogurt with crushed garlic, add coriander, black pepper, season with wine vinegar and lemon juice, add salt to taste. They don't use any ketchup in the Middle East!

There is one more secret: the most delicious shawarma is obtained when heated on a grill. At home, popular “multi-baker” devices and regular waffle irons are perfect for such purposes.

We cut the vegetables into slices, fry the chicken and let it cool slightly (so that it does not burn your hands).
Place the meat on the pita bread, distribute the vegetables on top, pour the sauce over everything (do not be too zealous so that the shawarma does not “float”).
Roll it into a neat roll and fry it in a frying pan.

Let's eat and enjoy life!

With white cabbage

Of course, Chinese cabbage is more tender. But sometimes the usual white cabbage is also suitable for shawarma. It must be finely chopped, kneaded thoroughly with your hands, seasoned with salt, vinegar and vegetable oil. You don't need a lot of vegetables for this option. It is enough to add greenhouse cucumber and sweet tomato to meat and cabbage.

Let's prepare:

a quarter fork of cabbage;
a little dill;
vinegar, salt, vegetable oil to taste;
sweet onion – 1 pc.;
pita;
chicken thigh meat baked in foil – 200 g;
tomato;
greenhouse cucumber.

Cooking step by step:

For the sauce, mix a little mayonnaise and sour cream with a tablespoon of herbs. Add salt and pepper to taste.
Cut the vegetables into thin slices, and chop the meat into arbitrary cubes.
Place cabbage, mashed with salt, seasoned with vinegar and oil, on the pita bread. Place tomatoes, meat and cucumber on top. Sprinkle our entire “structure” with sauce and carefully wrap it up.
The last stage is frying in a dry frying pan.

This recipe is inexpensive to make during the vegetable season, but what a juicy appetizer it turns out to be! Eat with pleasure, don’t forget about the napkin.

Step-by-step instructions for wrapping shawarma

All that remains is to master the correct technology for rolling shawarma and you can start cooking. We offer a description of the classic scheme, and you, if desired, modify it to your taste.

The step-by-step instructions look like this:

Spread half of the pita bread with the sauce, leaving 4 cm of the edges untouched.
Place the filling on the sauce strictly in the center.
Fold the edges of the pita bread towards the center.
Fold the bottom edges up and make a turn to cover the filling.
Roll until the end, giving the appetizer the shape of a roll.

There is an easier way - fold everything into an envelope. This will not affect the taste of shawarma in any way.

In general, there is nothing difficult in preparing such a snack. In practice, the “origami” technique from lavash is mastered instantly - the eyes are afraid, but the hands do it. The main thing is not to put too much filling so that it does not fall out. Try shawarma with different types of meat, experiment with fillings. It's tasty, satisfying and unusual. Bon appetit.