Shawarma at home - 10 recipes with step by step photos

Shawarma with chicken in pita bread, cooked at home

To make the chicken shawarma juicy and appetizing, we will fry the fillet with spices in oil. This should be done quickly and at a high stove temperature to seal all the juices in the meat with a crust. By the way, you can use any part of the chicken: breast, thigh fillet or legs. Of course, it is better to remove the skin. We use fresh and juicy vegetables for the filling - then the finished shawarma will definitely be tasty and aromatic.

Cooking time: 25 min.

Cooking time: 20 min.

Servings: 4.

• 
  We free chicken meat from skin, bones and cartilage. Sprinkle the resulting fillet with salt, black pepper and turmeric. You can use any of your favorite spices if desired. Rub the spices into the fillets with our hands, trying to distribute them evenly over all the pieces. Heat a small amount of vegetable oil in a frying pan and fry the chicken in it on all sides at a high temperature. We achieve a golden brown crust and remove the pan from the stove.
• 
  We wash and dry the Chinese cabbage leaves. If there are hard veins, it is better to cut them off. Cut the cabbage across the leaves into thin strips. Alternatively, instead of "Peking" salad "Iceberg" is perfect.
• 
  Slightly squeeze the pickled cucumbers from the brine so that there is not too much moisture in the shawarma. We cut them into arbitrary pieces. It is better to choose small cucumbers as they are crisper and denser.
• 
  We wash the tomato, dry it and cut into semicircles.
• 
  In a separate container, prepare the sauce for greasing the pita bread. Mix mayonnaise, ketchup and mustard until smooth.
• 
  Cut the fried chicken fillet into thin slices across the fibers.
• 
  It was the turn of assembling shawarma from prepared ingredients. We spread sheets of pita bread on the work surface. Closer to one of the long sides, put strips of Peking cabbage, place chicken slices on it, then put pickles and tomato semicircles. Pour the prepared sauce over the filling and sprinkle with the grated cheese on a coarse grater. We repeat the same sequence with the second sheet of pita bread.
• 
  We wrap the filling in pita bread. First, fold the bottom edges, and then fold the roller along the long side along the filling.
• 
  We put the formed shawarma on a wire rack and put it in an oven preheated to 220 degrees on an average level for five to six minutes.
• 
  We take out the shawarma from the oven, cut it across with an oblique cut and immediately serve it to the table.

Bon Appetit!

Shawarma with sausage in pita bread at home

Shawarma with sausage is prepared very quickly, because no preliminary preparation of the ingredients is required. All you need is to have in stock the pita bread itself and, in fact, the products for the filling. The main taste of shawarma depends on the type and taste of sausage.It is better to choose non-solid varieties, such as salami, or boiled sausage - they are simply more convenient to eat as part of shawarma. The lavash itself, of course, must be fresh. If he has already managed to lie down for a while, then the dried edges will not inflate to arrange the appetizer beautifully, and they will not affect the taste in the best way.

Cooking time: 15 min.

Cooking time: 15 min.

Servings: 2.

Ingredients:

Thin lavash - 1 pc.

Sausage - 100 gr.

Cucumber - 1 pc. medium size.

Cheese - 100 gr.

Mayonnaise - 2 tablespoons

Tomato sauce - 2 tablespoons

Salt to taste.

Ground black pepper to taste.

Cooking process:

1. We spread the lavash on the surface of the table and level it by hand. We spread mayonnaise on it and using a silicone brush or the back of a tablespoon, distribute it in an even layer not in the place where we will lay the filling. You should get an oval mayonnaise "spot" on one side of the pita bread.
2. Peel the sausage and cut into thin strips. We put it on top of the mayonnaise.
3. Wash the cucumber thoroughly, dry it and cut off the ends on both sides. If the vegetable is not young, it makes sense to cut the skin and remove the seeds. Cut the prepared vegetable into thin strips, commensurate with the sausage strips. Sprinkle with a little salt and black pepper.
4. Rub the cheese on a coarse grater and place the cheese shavings on top of the cucumber.
5. Pour with tomato sauce or, alternatively, the usual ketchup.
6. We wrap the pita bread, first bending the upper and lower edges, and then rolling it up with a roller along the filling. Shawarma with sausage is ready! It is convenient to take it with you for a quick and satisfying snack. If the use is planned immediately, then cut the shawarma across with an oblique cut into two portions and serve.

Bon Appetit!

Delicious homemade pork shawarma in lavash

Shawarma can be an excellent alternative to a hearty meal if you don't have time for a full meal. It's filling, nutritious, and delicious. Having prepared shawarma at home, you can be completely confident in its quality and adjust the ingredients to taste. We offer to cook it on the basis of pork - this option will definitely be appreciated by the male half of the family. Preparing meat will take a little time, but the result is fully justified.

Cooking time: 25 min.

Cooking time: 15 min.

Servings: 4.

Ingredients:

Thin lavash - 2 pcs.

Hard cheese - 150 gr.

Pork - 300 gr.

Cucumber - 1 pc. medium size.

Cherry tomatoes - 10 pcs.

Peking cabbage - 200 gr.

Vegetable oil - for frying.

Garlic - 3 cloves.

Dill - 1 bunch.

Mayonnaise - 150 gr.

Cooking process:

1. When choosing pork for making shawarma, it is important to understand that it should be a fairly soft area with tender pulp. Neck or tenderloin works well.
2. Dry the meat with a paper towel and cut it into small strips across the grain. Heat a small amount of vegetable oil in a frying pan and put the sliced ​​meat in it. At high temperature, quickly fry the pieces until golden brown. At the end of cooking, sprinkle the pork with salt and black pepper to taste.
3. To prepare the sauce, peel the garlic. We pass it through a press and put the resulting gruel in a bowl. We wash the dill greens, dry them and chop finely with a knife. We send it to a bowl with garlic. Add mayonnaise and mix well.
4. We wash, dry and finely chop the Peking cabbage. If veins are too thick and coarse, cut them out and discard them.
5. Rinse and dry the tomatoes and cucumber. Cut off the tips of a cucumber on both sides and rub it on a coarse grater. Cut the cherry in half. We also grate the cheese.
6. By the time the shawarma is assembled, the meat needs to be cooled a little after frying so that it does not get too hot. We put it in a bowl.
7. Add the prepared mayonnaise sauce to the meat, mix.
8. Spread a sheet of pita bread on the table and level it by hand. Closer to the edge we put chopped Chinese cabbage together with grated cucumber.Spread the pork in the sauce on them.
9. Put the halves of cherry tomatoes and grated cheese on top.
10. We roll up the pita bread with a tube, having previously bend the lower and upper edges. We put the formed shawarma on the wire rack and place it in an oven preheated to 220 degrees for five minutes.
11. We take out the finished shawarma, cut it obliquely into portions and immediately serve it to the table.

Bon Appetit!

Shawarma with chicken and Korean carrots in pita bread at home

Korean carrots always add spice. And this is especially useful when it comes to shawarma. Prepare it with chicken for satiety, and fresh vegetables for juiciness and texture. Chicken can be used both fried and boiled. We will mix the filling at once in one container, so that it is easier and faster to form the shawarma. It is very convenient to take such a snack with you on the road - nothing will crumble or spill, and a hearty snack is guaranteed.

Cooking time: 15 min.

Cooking time: 15 min.

Servings: 2.

Ingredients:

Chicken - 300 gr.

Thin lavash - 2 pcs.

Korean carrots - 250 gr.

Tomatoes - 1 pc. medium size.

Cucumbers - 1 pc. medium size.

Mayonnaise to taste.

Ketchup to taste.

Salt to taste.

Ground black pepper - to taste.

Cooking process:

1. We free the fried or boiled chicken from bones, skin and cartilage. Cut the meat into small cubes. We place it in a bowl.
2. Wash and dry cucumbers and tomatoes. Cut off the tips from both sides of the cucumber, remove the trace from the stalk from the tomato. Cut vegetables into small pieces and immediately pour into a bowl with the chicken.
3. Slightly squeeze Korean carrots with your hands from excess liquid and send them to cucumbers and tomatoes. Add mayonnaise, salt and black pepper to taste, mix.
4. We spread the lavash on the surface of the table, level it with our hands. Lubricate it with a thin layer of ketchup. Lay out the filling on one side of the sheet, tuck the edges at the top and bottom. Roll up the pita bread with a roller along the filling, forming a shawarma.
5. We cut each roller across with an oblique cut and serve it to the table.

Bon Appetit!

How to make homemade chicken and cabbage shawarma

Shawarma cooked at home is very tasty. Most importantly, in this case, you can be sure of the quality of the ingredients and the freshness of the snack itself. This recipe includes white cabbage. This simple vegetable can transform shawarma significantly by adding crunchy texture and juiciness. Another highlight is the use of pickled onions. It will provide piquancy and sourness.

Cooking time: 30 min.

Cooking time: 20 min.

Servings: 4.

Ingredients:

Thin lavash - 2 pcs.

Chicken fillet - 400 gr.

White cabbage - 250 gr.

Cherry tomatoes - 6 pcs.

Korean carrots - 50 gr.

Bulb onions - 1 pc. small size.

Hard cheese - 100 gr.

Boiling water - ½ tbsp.

Granulated sugar - ½ tsp

Salt to taste.

Table vinegar 9% - 1 tbsp

Garlic - 2 cloves.

Mayonnaise - 2 tablespoons

Ketchup - 2 tablespoons

Vegetable oil - for frying.

Provencal herbs to taste.

Ground black pepper - to taste.

Cooking process:

1. Thinly chop the white cabbage. We knead it with our hands to soften the fibers and reduce the volume. We add lightly and wrinkle with our hands again.
2. Cut the chicken fillet into plates, sprinkle with salt, black pepper and Provencal herbs. Rub the spices into the meat with our hands and let it marinate for five minutes.
3. While the chicken is marinating, prepare the sauce. In a small container, mix ketchup, mayonnaise, garlic passed through a press, salt and black pepper to taste.
4. Peel, wash and dry onions. We cut it into thin transparent half rings. Place the onion in a small bowl and add a pinch of salt, granulated sugar and vinegar. Next, pour in the specified amount of boiling water and mix. Leave the onion to marinate for ten minutes.
5. Rub hard cheese on a coarse grater.
6. Fry the chicken fillet in a pan with a little vegetable oil until golden brown.
7. Cut the fried meat into thin long pieces.
8. We spread the sheets of pita bread on the table and level it with our hands. We cut them into two or three parts, depending on the size. Lubricate each part with the prepared sauce and put the prepared cabbage on it. Lay out slightly squeezed pickled onions on top.
9. Next, put pieces of chicken, halves of cherry tomatoes and hard cheese grated on a coarse grater.
10. We roll up the pita bread with the filling with a roller, pre-bending the edges so that the filling does not fall out.
11. Place the formed shawarma on a dry baking sheet and put in an oven preheated to 220 degrees for five minutes. The surface of the pita bread should brown a little.
12. Cut the finished shawarma across with an oblique cut and immediately serve it to the table, while it is hot and juicy.

Bon Appetit!

Diet shawarma at home PP

Despite the fact that shawarma is essentially fast food, it can be prepared as a dietary meal. It is important to use fresh vegetables, low-fat yogurt-based sauce and properly cooked meat for the filling. In this recipe, we will use chicken breast. To make it juicier, marinate in spices. And in order not to add excess fat when frying, grease the pan with olive oil with a brush and cook the breast at high temperature.

Cooking time: 35 min.

Cooking time: 15 min.

Servings: 2.

Ingredients:

Thin lavash - 1 pc.

Green salad - 2-3 leaves.

Chicken fillet - 250 gr.

Cucumber - 1 pc. medium size.

Cherry tomatoes - 6 pcs.

Bulb onions - 1 pc. medium size.

Natural yogurt - 150 gr.

Lemon juice - 1 tsp

Garlic - 2 cloves.

Table vinegar 9% - 1 tbsp

Honey - ½ tsp

Olive oil - for frying.

Salt to taste.

Ground black pepper - to taste.

Turmeric to taste.

Cooking process:

1. Dry the chicken breast with a paper towel. Sprinkle the fillets with salt, black pepper and turmeric to taste. Rub the spices into the surface of the meat with our hands and then leave it to marinate for fifteen minutes.
2. We heat the pan well on the stove. Using a silicone brush, brush the bottom with a little olive oil. Place the chicken breasts in a hot skillet and fry quickly at medium-high temperature on all sides for a golden brown crust. To make sure the chicken is ready, stick a knife into the center of the breast. If pink juice does not flow out of the cut, then immediately remove the meat on a plate.
3. Wash the cherry tomatoes and cut them into halves. Wash cucumbers, cut off the ends on both sides. If the vegetable is not young, then it is better to cut off the peel and remove the seeds. Cut the fruit into thin strips.
4. Cooking the sauce. Put natural yogurt in a small bowl. Add salt, black pepper to taste, lemon juice and garlic passed through a press to it. Mix thoroughly.
5. Peel the onions, rinse and cut into thin translucent rings. Place the onion in a bowl, add a pinch of salt, honey and vinegar. Pour boiling water over and stir. We leave for five to ten minutes for pickling, after which we squeeze the onion mass from the liquid with our hands.
6. Cut the fried breast into slices across the fibers.
7. We lay out a sheet of pita bread on the table, level it with our hands. Closer to the edge, lay the washed and dried green lettuce leaves. Put chicken pieces and cucumber strips on them.
8. Place the halves of cherry tomatoes on top and pour the whole filling with the prepared yogurt sauce.
9. Put the pickled onions on top of the sauce. We wrap the pita bread together with the filling in the form of a roller, after bending the lower and upper edges.
10. We serve shawarma immediately after cooking. Additionally, you can serve the leftover yoghurt sauce and pickled onions.

Bon Appetit!

A simple and delicious recipe for making shawarma in the oven

Shawarma is delicious when the ingredients of its filling are successfully combined and give the necessary juiciness. The lavash itself is somewhat dry, and without moisture, the snack simply will not show all the richness of its taste. For this recipe, in addition to traditional tomatoes, we use daikon radish and corn. For tenderness, replace the hard cheese with processed cheese. Put onions to taste: someone likes more piquancy, while someone does not tolerate a specific onion spirit at all.

Cooking time: 25 min.

Cooking time: 20 min.

Servings: 2.

Ingredients:

Thin lavash - 1 pc.

Tomatoes - 1 pc. medium size.

Bulb onions - 1 pc. small size.

Daikon - 160 gr.

Canned corn - 200 gr.

Processed cheese - 50 gr.

Ketchup - 3 tablespoons

Mayonnaise - 2 tablespoons

Salt to taste.

Ground black pepper - to taste.

Cooking process:

1. Cooking shawarma sauce. In a small bowl, mix mayonnaise with ketchup until smooth. Stir in a little black ground pepper for aroma.
2. We wash the tomatoes, dry them and cut out the trace from the stalk. Cut the tomatoes into small slices.
3. Peel the onions and rinse them. Cut the onion into thin feathers. The amount of onion in shawarma is adjustable according to your own taste.
4. We wash the daikon radishes, peel and rub on a fine grater. Drain the released juice, otherwise the pita bread can get wet from excess moisture.
5. Cut the processed cheese into small pieces.
6. We spread the lavash on the surface of the table, level it and cut it across into two halves.
7. Apply the prepared sauce to each half of the pita bread and distribute it over the entire area.
8. Sprinkle canned corn over the sauce.
9. Lay the tomato slices and grated daikon on top.
10. Finally, lay out the processed cheese pieces. We turn the edge on one side, as shown in the photo.
11. We roll up the pita bread with the filling with a tube.
12. We place the formed shawarma on a baking sheet slightly greased with vegetable oil. We put in an oven preheated to 200 degrees and bake for five to seven minutes, until a light golden brown crust appears on the surface.
13. Serve hot homemade shawarma immediately after baking.

Bon Appetit!

Hearty and delicious homemade shawarma with minced meat

If there is a small remnant of minced meat at home, and there is lavash in stock, then you can cook a very juicy and satisfying shawarma that will surprise the whole family and will not leave anyone indifferent. Being a fast food, this shawarma has a surprisingly balanced composition: it contains meat, a variety of fresh vegetables, and carbohydrates in the form of pita bread. A great option for a hearty snack or dinner!

Cooking time: 35 min.

Cooking time: 15 min.

Servings: 4.

Ingredients:

Thin lavash - 200 gr.

Minced meat - 350 gr.

Peking cabbage - 200 gr.

Red cabbage - 70 gr.

Bulgarian pepper - ½ pieces of medium size.

Tomatoes - 1 pc. medium size.

Cucumber - 1 pc. medium size.

Korean carrots - 100 gr.

Hard cheese - 100 gr.

Garlic - 2 cloves.

Sour cream - 100 gr.

Ketchup - 2 tablespoons

Parsley - 1/2 bunch.

Salt to taste.

Ground black pepper - to taste.

Vegetable oil - for frying.

Cooking process:

1. Minced meat can be used whatever is available: pork, chicken, beef or mixed options. Add salt, black ground pepper to the meat mass and mix well.
2. We heat the pan well on the stove. Add a small amount of vegetable oil and lay out the prepared minced meat.
3. With constant stirring, fry the minced meat until tender. The mass should begin to brown a little.
4. Chop the Chinese cabbage thinly and crush it lightly with your hands to reduce its volume. We also cut the red cabbage thinly and wrinkle it with our hands. Place both types of cabbage in a bowl.
5. Wash the cucumber and tomato, dry and cut into small pieces. Free the bell pepper from seeds and stalks and cut into long strips. Put chopped vegetables in a bowl with cabbage.
6. Sprinkle lightly with salt and stir all the vegetables.
7. Rub the cheese on a coarse grater.
8. Rinse and dry the parsley greens. If there are too coarse stems, it is better to discard them so as not to spoil the taste of the shawarma.
9. Finely chop the parsley with a knife.
10. To prepare the sauce, place the sour cream and ketchup in a bowl. Peel the garlic and pass it through a press. We send the resulting gruel to a bowl.
11. Salt and add black pepper to taste and mix thoroughly.
12. We spread a sheet of pita bread on the surface of the table, level it with our hands.
13. Grease generously with the prepared sauce.
14. Sprinkle the sauce with chopped parsley.
15. Put the vegetable filling closer to the edge, and on top of it - Korean carrots.
16. Distribute the fried minced meat on top.
17. Sprinkle with grated cheese.
18. Tuck the opposite edges.
19. We roll up the pita bread in the form of a roller with the filling.
20. Thus, we fill all the sheets of pita bread and form the shawarma.
21. Heat a dry frying pan until hot and put the shawarma in it.
22. Fry it for a couple of minutes on each side at medium-high temperature until golden brown.
23. Serve hot shawarma.

Bon Appetit!

Shawarma with sausages in pita bread at home

Cooked at home, shawarma will always be fresh and of high quality - it is a great snack for the whole family. And if there is a sausage inside, not a single child will refuse such food. Currently, you can find different types of thin lavash in stores. To give the familiar shawarma an unusual look, you can use pita bread with spinach - its taste does not differ from the classic one, but children will especially like the cheerful color. Of course, ordinary white pita bread will do just as well.

Cooking time: 20 min.

Cooking time: 20 min.

Servings: 4.

Ingredients:

Thin lavash - 2 pcs.

Sausages - 10 pcs.

Peking cabbage - ½ head of cabbage.

Pickled cucumbers - 1 pc. medium size.

Ketchup - 3 tablespoons

Hard cheese - 200 gr.

Cooking process:

1. We spread the sheets of pita bread on the surface of the table, level them. Apply ketchup to the pita bread and distribute it in an even layer with the back of a spoon. If the lavash is too dense, it is worth leaving it for a couple of minutes with a layer of sauce - so the dough will be soaked and the sheet will plastically fold.
2. Cut the pickled cucumber into thin slices.
3. Rub hard cheese on a coarse grater.
4. Free the sausages from the shell. You do not need to boil or fry them, since later we will heat the formed shawarma until cooked in the microwave.
5. Finely chop the Chinese cabbage. If you come across thick coarse veins, we remove them so as not to spoil the taste of the finished snack.
6. On a sheet of pita bread greased with ketchup, spread the chopped Peking cabbage in the form of a strip along the edge.
7. On top of the "Peking" we put slices of pickled cucumber.
8. Place sausages on the cucumber in the form of a line, as shown in the photo.
9. Fill the filling with grated cheese.
10. Tuck the edges so that the filling does not fall out, and roll the pita bread in the form of a roller along the laid ingredients
11. We place the formed shawarma in the microwave for one and a half to two minutes so that the sausages are well warmed up and the cheese melted. We cut each roller across with an oblique cut and serve while the appetizer is hot.

Bon Appetit!

Step-by-step recipe for making homemade shawarma in pita

You can endlessly experiment with pita in the preparation of various fast food. The final taste of shawarma from it depends on the combination of the selected products for the filling. In this case, we suggest using fried minced meat, cucumber, tomato, radish and greens. Add some garlic to the sauce for flavor. This is a win-win combination that gives juiciness, piquancy, aroma and rich taste.

Cooking time: 35 min.

Cooking time: 25 min.

Servings: 4.

Ingredients:

Pita - 4 pcs.

Cucumber - 1 pc. medium size.

Tomato - 1 pc. medium size.

Radish - 1-2 pcs. medium size.

Minced meat - 250 gr.

Parsley - 3 branches.

Sour cream - 150 gr.

Mayonnaise - 50 gr.

Garlic - 2 cloves.

Salt to taste.

Ground black pepper - to taste.

Vegetable oil - for frying.

Cooking process:

1. Minced meat can be used in any way - pork, chicken, beef, or a mixture of these options. Add salt and black pepper to taste to the meat mass, mix and fry it in a pan until tender. Put the fried minced meat in a bowl and let it cool slightly.
2. We wash the cucumber, dry it and remove the tips from both sides. We rub the vegetable on a coarse grater.
3. We peel the radish, if it is coarse, cut off the tails. Thoroughly wash the roots and also rub them on a coarse grater.
4. We wash the tomato, dry it and cut out the trace from the stalk. Cut the tomato into small cubes.
5. Heat the pan until hot and grease it with a small amount of vegetable oil using a silicone brush. Fry each pita in turn until blushing on both sides.
6. To prepare the sauce, mix sour cream, mayonnaise, chives passed through a press and chopped parsley in a bowl. Season the mixture with ground black pepper and mix well.
7. In each pita we make a cut along the edge and put the filling in the resulting pocket: a little grated cucumber and radish, slices of tomatoes and fried minced meat. Pour the prepared garlic sauce over the filling in the pita.
8. We serve the finished shawarma in pita to the table immediately after cooking.

Bon Appetit!