Shawarma, also known as shawarma, is a thin lavash stuffed with fatty minced meat and vegetables with spices. This delicious high-calorie dish can not only be bought in special establishments, but also prepared at home.
Shawarma with chicken
Shawarma with chicken is less caloric, since chicken is considered dietary. It is easier to make at home than a meat-filled tortilla, and it will taste softer.
You will need:
- large Armenian lavash, 1 piece;
- chicken meat, 200 grams;
- carrots, 1 pc;
- bow, 1 head;
- cabbage; 100 grams;
- cucumber, 1 piece;
- tomato, 1 piece;
- mayonnaise, 5 tbsp. spoons;
- sour cream, 5 tbsp. spoons;
- kefir, 5 tbsp. spoons;
- garlic, 2 cloves;
- greens;
- curry seasoning.
Wash the chicken meat well in running water, boil until tender, divide into fibers and fry in a pan with the addition of vegetable oil. Prepare your vegetables. Chop the cabbage, grate the carrots on a coarse grater, cut the onion and tomato into half rings, and cut the cucumber into strips.
On unfolded Armenian lavash, 30x30 in size, lay out the vegetable filling in layers: cabbage, carrots, onions, cucumber and tomato, add chicken on top. Prepare the sauce: mix kefir, sour cream, mayonnaise with garlic with a whisk or blender. Pour the sauce over the meat and vegetable filling, wrap the pita bread with a roll and fry in a pan with butter on both sides.
Shawarma with veal in pita
Shawarma has a slightly different taste, in which meat, vegetables and herbs are wrapped in pita.
Pita is savory pastry with a "pocket" inside which the filling is placed.
To prepare such a shawarma at home, you will need:
- veal tenderloin, 500 grams;
- pita;
- fresh cucumbers, 2 pcs;
- pickled cucumber, 1 pc;
- tomatoes, 2 pcs;
- vinegar, 200 ml;
- garlic, 3 heads;
- spices (cinnamon, nutmeg, curry, cardamom, paprika) to taste;
- salad, green onions;
- sour cream (15%), 200 ml.
In the evening, cut into thin steaks and marinate the veal in a sauce of garlic, spices and vinegar. In the morning dry the meat with a towel and fry in a frying pan drizzled with sunflower oil until brown.
It is easy to check if the meat is ready: just pierce it with a fork. If a tacky liquid is released - the meat is not fried, if it is transparent - you can safely get it out.
Cut the meat into smaller oblong pieces and bake them in the preheated oven for 20 minutes. Cut the tomatoes and cucumbers into strips.
Prepare the sauce. To do this, mix sour cream with chopped garlic, green onions and pickled cucumbers. Cut the pita in half. Spread the sauce over it, and put the salad, tomatoes and cucumbers, veal on top. Pour the sauce over the filling and cover with the other half of the pita bread.
