Shawarma is a dish of Arab origin, which is prepared using pita bread, meat filling, sauce and fresh vegetables. In an authentic recipe, shawarma meat is grilled, but a huge number of recipes have been adapted for European home cooking. To make this appetizer more juicy, it is advisable to choose meat with a small amount of fat.
Homemade shawarma with pork and eggplant
You will need:
- 500 g pork;
- 4 sheets of pita bread;
- 2 fresh tomatoes;
- 1 bunch of greens;
- 5 cloves of garlic;
- 1 large eggplant;
- 2 tbsp. l. dietary mayonnaise;
- 2-3 st. l sunflower oil;
- 2 tbsp. l. any ketchup;
- salt, spices, black pepper - to taste.
First, prepare the eggplants, wash, peel and slice them lengthwise into thin strips. Put the cut strips into a deep bowl, sprinkle with a little salt and leave for 20 minutes so that all the bitterness is gone from the eggplants, otherwise the shawarma will be bitter.
Then fry the eggplants on both sides in a preheated pan with the addition of sunflower oil; an appetizing golden crust should appear on the slices. Immediately cut the still uncooled eggplants into large pieces with a sharp knife. Place them in a bowl.
Add chopped fresh herbs, garlic cloves passed through a press, spices and mayonnaise to taste to the eggplants. Mix the mixture well and season lightly with salt.
Cut the meat into thin slices and also fry on both sides until crispy. Also, while the meat is hot, cut it into small pieces.
Spread a sheet of pita bread on the table, put the prepared eggplant sauce on one edge of it, then there is a layer of still warm meat, followed by tomato slices. If you wish, you can pour ketchup on top of the filling, but this is not necessary.
Now wrap the shawarma correctly so that the filling does not fall out, for this, slightly tuck the edges along the long side and carefully roll the pita bread into a tube. At this time, lightly press down the filling with your hands so that it does not come out.
Ready shawarma can be fried on both sides in a pan in oil, if you wish, or you can heat it up in the microwave. Shawarma should be served hot.
It is easy for Sharum to make a reserve. To do this, carefully pack the shawarma in a small bag and put it in the refrigerator. It can be stored there for several days. Then you will also need to heat the shawarma in a pan.
Homemade pork shawarma: a classic recipe
You will need:
- 2 Armenian lavash;
- 150 grams of pork;
- 80 grams of white cabbage;
- 3 cloves of garlic;
- 100 grams of sour cream;
- 2 tbsp. l. any ketchup;
- 1 tbsp. l. chopped green onions;
- 1 tsp fresh herbs (dill, parsley);
- 20 grams of carrots;
- 1 tsp sunflower oil;
- salt, sugar, vinegar 9% - to taste.
Wash and prepare food. First, finely chop the cabbage, grate the carrots on a coarse grater, put everything in a deep bowl. Add fresh, chopped greens and green onions.
Stir well and season the vegetable mixture with a little vinegar and oil to taste. Add salt and some sugar if desired.
If possible, it is better to bake a piece of pork whole on the grill, but simply fried in a pan until cooked will do. Cool the cooked meat and cut into thin strips.
Move on to making a delicious sauce. To do this, mix the ketchup, sour cream and garlic passed through a press. Beat the mixture until smooth.
Start collecting shawarma. Put a sheet of pita bread on a flat surface, make a wide strip of sauce on it, put about half of the pork volume on the sauce, then put half the vegetable salad and pour the sauce over everything again. Gently roll the pita bread into a tube. Wrap the second shawarma in the same way. Heat both shawarmas a little on the grill or in a skillet.
Homemade shawarma with soy sauce
You will need:
- 150 g of meat;
- 2 Armenian lavash;
- 2 fresh tomatoes;
- 1 tbsp. l. salad onions;
- 1 cucumber;
- potato chips to taste;
- 4-5 st. l. soy sauce;
- 1 tbsp. l. favorite spices;
- 2 cloves of garlic.
For the sauce: vegetable oil, mayonnaise, sour cream, parsley - to taste.
Prepare the marinade for the meat. In a deep bowl, combine the seasoning, soy sauce, and vegetable oil. Rinse the meat well, rub with the prepared oil mixture and place in the refrigerator for 1 hour so that it is properly marinated and soaked in spices.
After an hour, remove the meat and cut into thin strips, then place on a preheated and oiled frypot or frying pan and fry.
Prepare the sauce. To do this, mix equal amounts of sour cream and mayonnaise. Chop the cloves of garlic and add to the sauce, mix everything well. Peel the cucumber and chop finely, cut the tomato into slices.
Put thin pita bread on the table, after which, alternately and evenly spread the prepared meat, chopped vegetables and fresh herbs on it. Top with a little sauce over the filling, then place the potato chips in an even layer. At the end, carefully roll the pita bread into a tube, as when stuffing pancakes.
Shawarma is ready, this kind of dish should be served immediately, before the chips have time to get wet. If you want, you can use any other sauce for shawarma: tomato or garlic.
Shawarma without meat: vegetarian recipe
You will need:
- 2 sheets of pita bread;
- 1 bell pepper;
- 1 bunch fresh basil
- 300 grams of spinach;
- 100 grams of butter;
- 100 grams of mozzarella cheese;
- 1 bunch of cilantro;
- 1 clove of garlic;
- 100 grams of ketchup;
- 50 grams of lean mayonnaise.
Wash all the greens (cilantro, basil and spinach), dry and tear into small pieces with your hands. Peel the garlic, crush in a press, add mayonnaise to it and stir.
Melt the butter, brush the pita leaf with it. On top of this, brush the pita bread with mayonnaise with garlic and ketchup. Place the basil and spinach on the pita bread.
Cut the mozzarella cheese into slices and place on top of the herbs. Wash the bell peppers, peel, cut into cubes and place on the cheese. Top the cheese with cilantro, sprinkle with mayonnaise and ketchup, if desired. Roll the pita bread and heat in the oven or microwave to melt the cheese.
Homemade shawarma with chicken breast
You will need:
- 400 g chicken fillet;
- 3 tbsp. l. sour cream;
- 150 g white cabbage;
- 1 carrot;
- 2 pita bread;
- 1 tomato;
- 3 cloves of garlic;
- 3 tbsp. l. dietary mayonnaise;
- 2 pickled cucumbers.
Boil chicken breasts in salted water. Once they are cooked, leave them to cool down. Finely chop the cooled meat or split it with your hands. Chop the cabbage finely and mash it lightly with your hands, thanks to this the cabbage will become more tender and soft.
Wash the tomatoes and cut them into small cubes, if you prefer to peel the tomatoes, pour boiling water over them for this. Chop the carrots on a medium grater, cut the pickled cucumbers into small cubes.
Go ahead and make the sauce. To do this, in a cup, mix sour cream with mayonnaise and add pre-chopped garlic there, mix everything thoroughly.
Put a sheet of pita bread on the table, brush it with garlic sauce. Consecutively put a layer of chicken, chopped vegetables on the sauce, pour the sauce on top again. Then roll the pita bread into a tube, then serve the shawarma to the table.
Homemade shawarma with cheese, meat and vegetables
You will need:
- 50 g of hard cheese;
- 300 g of any meat;
- 2 tbsp. l. dietary mayonnaise;
- 2 tbsp. l. tomato sauce;
- 1/2 fresh cucumber;
- 1/2 fresh tomato
- 1 bunch of greens;
- 100 g of Korean carrots;
- 2 pita bread;
- 1 head of onion.
Shawarma according to this recipe is prepared very quickly, the whole process takes no more than 20 minutes. The successful combination of pickled onions with meat is especially noted.
Step-by-step cooking process
To pickle the onion, chop the onion and place in a deep bowl, lightly brush the onion with your hands, add a pinch of salt, 1 teaspoon of apple cider vinegar and 1 teaspoon of sugar.
Mix everything well. The onions should be marinated for about 10 minutes, while preparing the other ingredients.
Wash the cucumber and tomato and cut into small pieces, grate hard cheese. Lightly fry the finely chopped meat in a skillet.
Spread a sheet of pita bread, and then fold 1/3 part in half. Put Korean carrots, cucumbers and tomatoes on the top of the pita bread, brush everything with mayonnaise. If you wish, you can take pickled cabbage instead of carrots.
Then lay out some of the meat, brush it with tomato sauce, add pickled onions and a layer of cheese. Cover the filling with the free part of the pita bread on top, then twist it with a tube. Serve the finished shawarma immediately.
Homemade shawarma with chicken and vegetables
You will need:
- 2 thin pita bread;
- 200 g of red or white cabbage;
- 1 tbsp. l. dietary mayonnaise;
- 2 potato tubers;
- 300 g of chicken meat;
- 1 onion head.
Cook chicken meat. Wash it, cut into small pieces. Heat a frying pan well and fry it in vegetable oil until cooked through. While the meat is roasting, peel the onion and cut into thin half rings. After the meat, fry it in the same skillet until the onions are golden brown.
Wash and peel the potatoes, cut into thin slices, and then fry in a pan as well. Chop the cabbage finely. After you have prepared all the ingredients, proceed directly to assembling the shawarma.
Spread a sheet of pita bread on the table, brush it with mayonnaise, stepping back a few centimeters from the edges, so that it is convenient to wrap the shawarma. Place the fried potatoes on top of the mayonnaise, then spread the onions and meat. Spread the cabbage last and pour the filling with mayonnaise.
At the final stage of cooking, roll up the pita bread with a tube, bending one edge. If necessary, heat the shawarma in a skillet and serve hot.
