How to cook shawarma at home – a recipe with a photo

Shawarma is a Middle Eastern dish of Arabic origin, stuffed with chopped fried meat with the addition of spices, sauces and fresh vegetables.

Not all of us dare to buy shawarma from a street stall. Since some time, this is not necessary, as we can cook it ourselves. Moreover, the process is not complicated at all. And everyone can do it according to their taste.

The total cooking time is 2 hours + 15 minutes.

Ingredients:
pita bread – 1 package;
chicken fillet – 300 g;
carrots – 150 g;
fresh cabbage – 150 g;
tomatoes – 200 g;
cheese – 100 g;
onion – 100 g;
soy sauce – 30 ml;
Korean carrot dressing – 1 tablespoon;
oil (for frying) – 2 tablespoons;
apple cider vinegar – 1 tablespoon;
garlic – 1 clove;
salt, spices – to taste.

For the sauce:
Georgian sauce – 100 g;
mayonnaise – 50 g;
garlic – 1 clove.

The process of making shawarma.

Let’s prepare the chicken fillet. Wash the meat and cut it into small pieces. Place in a deep plate. Add soy sauce and marinate for about 30-40 minutes. While we prepare the other ingredients.

Let’s cook carrots in the Korean style” independently. Wash the carrots and grate them on a special grater. Peel the onion and finely chop it. Finely chop a clove of garlic. Fry the onion until golden. Before adding the garlic, mash a little with the flat side of a knife to release the essential oils. Add garlic to the onion, mix and turn off the gas. Mix carrots, onions with garlic and carrot dressing in a bowl. We continue to insist.

Shred the cabbage thinly. Add a little salt and fry a little so that the cabbage becomes juicy.

Grate the cooled cheese on a coarse grater, chop the tomatoes.

Peel the onion, cut it into half rings and marinate it a little. For the marinade, mix 30 ml of water and 1 tbsp. a spoonful of apple cider vinegar. Pour the marinade over the onions and leave for a few minutes.

Let’s prepare the sauce. To do this, mix Georgian sauce and mayonnaise. Add a chopped clove of garlic. Mix everything thoroughly. Let’s try. You can add spices, greens and other ingredients to taste.

Fry the meat. Fry on high heat without a lid to form a ruddy crust. Cut the finished meat into pieces while hot.

We begin to assemble the shawarma.

Spread the sauce on the portioned pita bread. Its amount is purely individual. You can spread it only under the filling, or you can spread it over the entire sheet. Pour a little cheese. Important: Do not place the filling too close to the edge to make it easier to wrap.

Then the layers go in random order:

— place the meat on top of the cheese;

— then there is a layer of cabbage;

— mix the carrots in the bowl once more and place them on the cabbage;

— then come the tomatoes;

— onions for tomatoes;

– pour the sauce over the onion, about 1 tablespoon;

– pour cheese on top.

We begin to wrap the shawarma.

First the right edge, then the top and bottom. And turn the roll. In principle, shawarma is already ready to use. But we will warm it up a little more so that the cheese melts.

You can use a grill or a dry pan.

This is what our finished product looks like. Bon Appetit!