If after a good weekend you have some kebab left and are wondering what to do with it, there is a great solution - make a shawarma! Juicy, hearty and delicious shawarma will be a great breakfast the next day.
It is necessary
- - barbecue -200 g;
- - lavash - 3 pcs.;
- - fresh cucumber - 1 pc.;
- - pickled cucumbers - 2 pcs.;
- - tomato - 1 pc.;
- - cabbage - 100 g;
- - onion - 1 pc.;
- - mayonnaise - 4-6 tablespoons;
- - ketchup - 4-6 tablespoons;
- - apple cider or table vinegar - 1 tsp;
- - vegetable oil - 1 tablespoon;
- - salt - a pinch;
- - black allspice - a pinch.
Instructions
Step 1
For the filling, along with the kebab, you can use any fresh vegetables that are on hand. To add spice to the shawarma, add pickles and pickled cabbage. You can pickle cabbage yourself, it doesn't take much time and effort. Finely chop the cabbage, add to it the onions, cut into half rings, vinegar, salt, pepper and vegetable oil. In order for the cabbage to give juice and become softer, we remember it with our hand.
Step 2
Cut fresh vegetables and pickled cucumbers into strips or rings.
Step 3
We also cut the shish kebab into strips or slices.
Step 4
Cut the lavash into two parts, grease the lower part with mayonnaise and ketchup. We put the filling there in any order.
Step 5
Roll the shawarma tightly with a roll from the side of the filling. Fry the resulting shawarma in a dry frying pan or on a baking sheet in the oven.
