Shawarma recipe. The only normal shawarma recipe on the internet. Simple and delicious recipe

The cook strings thin slices of meat on vertical skewers. Appetizing block, scrolling in front of the blazing heat of the grill, is gradually fried. This is the basis for making shawarma. Below are containers into which toasted juicy strips are cut. A cheerful Moroccan crushes and mixes the delicacy with the juice released during frying and the marinade flowing down. He deftly spreads the chopped mixture on pita bread, adds spices, finely chopped fresh cucumbers, tomatoes, cabbage and deftly rolls all this luxury into a tube. A simple but nutritious dinner is ready. There are several such merchants. And everyone has their own shawarma recipes, limited only by the author's imagination. It can be cooked in different ways. Even the original product can be anything: lamb, veal, turkey.

Five of the fastest recipes:

Individually, you can adjust the heat, combine options for vegetables and sauces. There is only one requirement - the quality of products. In the East, people respect meat, especially if it is cooked on fire. From there, many interesting and nutritious dishes came to European cuisine. No wonder this fast food, wrapped in a tortilla, instantly became popular all over the world. The peculiarity of this dish is in pita bread, which is specially baked thin and elastic, and in the correct roasting of meat. It can be easily prepared even at home. Numerous shawarma recipes allow you to do this without problems. And the amazing taste and aroma will be a reward.

Delicious, alluring, melting in your mouth shawarma, you just want to cook it at home. But not every adherent of this snack knows how to make pita bread for shawarma. In fact, there is nothing complicated, all manipulations are carried out at home from the available components. Today we will present you with recipes for cheese, mustard, Armenian, tomato, yeast, yeast-free and other variations of pita bread. Try and enjoy!

Lavash for shawarma: "classic"

• yeast - 7 gr.
• flour - 720 gr.
• granulated sugar, salt - 8 gr.
• water - 240 ml.
• vegetable oil - 50 ml.

We will first describe how the base (dough) is prepared, and below we will indicate exactly how to bake pita bread.

1. So, we combine warm filtered water with granulated sugar and salt, we introduce yeast.

2. Sift the flour into a container, pour in the previously prepared water mixture and oil, stir at the same time.

3. When the mass is thick and homogeneous, not sticking to the hands, it must be covered with a cotton towel and left to "reach" for a third of an hour. Then you can start baking.

Lavash for shawarma without yeast

• flour - 720 gr.
• water (can be replaced with whey) - 240 ml.
• salt - 8 gr.

1. If water is used, it must be preheated to 35 degrees. Bring whey to room temperature.

2. Mix the liquid with salt, add the flour sifted several times in small portions. Stir.

3. The final dough should not tear, because it will need to be stretched a lot before baking. Kneading is carried out until an elastic base is obtained.

4. Making a cake without yeast is easy, as well as making pita bread for shawarma according to the classic scheme. After kneading, let the workpiece stand at home for about half an hour.

Lavash with yeast

• flour (sift) - 480 gr.
• yeast - 7 gr.
• whey - 230 ml.

1. Combine the yeast with flour, add a pinch of salt. Warm up the whey in advance, pour it into the bulk ingredients.

2. Knead, then divide the entire volume into balls with a diameter of about 6 cm. Place separately from each other, cover with a towel and pinpoint 45 minutes.

Cheese lavash for shawarma

• cheese hard grade(grate) - 90 gr.
• flour - 240 gr.
• granulated sugar - 15 gr.
• butter - 60 gr.
• water - 130 ml.
• yeast - 9-10 gr.
• salt - 7 gr.

1. First, combine the heated water according to the recipe with granulated sugar and yeast. Pour salt, cheese chips, flour sifted 2-3 times. Melt the butter and put it in here.

2. Knead the ingredients until smooth, then divide into several equal parts. It is better to distribute immediately into balls of 5 cm in diameter.

3. Spot 10-15 minutes. Then punch down again, start rolling out the cakes and further baking (we will describe the technology below).

Armenian lavash with vodka

• eggs - 1 pc.
• flour - 950 gr.
• sunflower oil - 50 ml.
• salt - 10 gr.
• water - 300-320 ml.
• vodka - 25 ml.

This recipe is suitable for those who do not know how to make real Armenian shawarma lavash. In professional bakeries and at home, it is traditionally baked from vodka dough.

1. Mix oil with salt, pour this mixture into water. Put the saucepan on the stove, bring to the first bubbles.

2. Separately, sift the flour mixture several times, make a well in the mass and break the egg into it. Pour in the vodka, stir until smooth without lumps.

3. Now slowly pour the composition from the saucepan into the flour base. Stir at the same time. When the mass has partially cooled, knead with your hands.

4. Roll up the ball, wrap it in a film and detect 1.5 hours. During this period, the dough must be kneaded 1 time.

5. When the set time comes to an end, divide the entire volume into balls the size of egg. Roll out, get ready to bake.

Lavash with tomato juice

• yeast - 8 gr.
• flour - 450 gr.
• tomato juice - 200 ml.
• spices - to taste

1. If the juice is not salty, season it with salt and spices to your taste. Enter the yeast, wait for it to dissolve and add the flour in small portions.

2. Stir the contents, leave warm for half an hour. Then crush in flour, divide into several pieces the size of a tennis ball. Cover, detect another quarter of an hour and roll it out.

Mustard pita for shawarma

• mustard - 30 gr.
• flour - 250 gr.
• vegetable oil - 50 ml.
• water - 240 ml.
• salt, dried herbs - at your discretion

Since making pita bread for shawarma is quite easy, follow simple instructions at home.

1. Dilute mustard, a pinch of salt and oil in water. Send a homogeneous mass to the fire, wait for it to boil. With the first appearance of bubbles, pour the liquid into a bowl of flour.

2. Thoroughly mix the components and wait for cooling. After that, boldly roll out the dough as thin as possible. As a result, you will get a cake, which remains only to bake.

Lavash baking technology for shawarma

1. Divide the finished dough into portions. Roll out the blanks into thin cakes. During this manipulation, do not forget to generously sprinkle the dough with flour. The thickness of the cake should be about 2 mm.

3. Be sure to spray the finished pita bread with water from a spray bottle or cover with wet gauze. Thus, the cakes will remain soft. As soon as the pita bread has cooled, put it in a bag so that it does not dry out.

Having studied all the recipes and familiarized yourself with the baking technology, it is easy to understand how to make pita bread. This flatbread is ideal for shawarma and other rolls at home.

Shawarma (Doner kebab)- a Middle Eastern dish of pita bread or pita stuffed with fresh vegetable salad, sauce, spices and minced meat. Any meat can be used for shawarma, but usually: lamb or poultry, less often veal and pork. Use shawarma without appliances.

This is a very convenient snack, which can now often be found in various cafes and eateries. Shawarma has long been a fast food dish. Many people buy and eat shawarma cooked right on the street.

Of course, this is very convenient and fast, but I want to be one hundred percent sure that shawarma is prepared from good ingredients, fresh, properly stored, which is quite difficult to do in small retail outlets. But I advise you to cook homemade shawarma, because it is much tastier, healthier and made only from quality products.

The composition of shawarma may include various vegetables: carrots (fresh or Korean), cabbage, tomatoes, cucumbers, mushrooms, etc. and of course the main ingredient is fried meat. As a sauce, you can also experiment and add either tomato ketchup or white sauce (such as garlic). My homemade shawarma will be prepared from our favorite ingredients, and you can already add something of your own to the composition, or remove ingredients that are undesirable for yourself.

Would need:

• Lavash thin Armenian - 2 pcs.
• Chicken fillet - 1 breast
• Tomato - 2 pcs.
• Fresh cucumber - 2 pcs.
• Cabbage
• Onion - 1 pc.
• Lemon juice
• Ketchup
• Mustard
• Mayonnaise

I will cook shawarma for 2 persons.

How to cook homemade shawarma:

I will say right away, choose for yourself what kind of meat you will work with: boiled or fried. Of course, shawarma with fried meat will be tastier, but the boiled meat option will be more dietary, for people trying to keep their figure.

At the “family council”, we decided to cook poultry meat in a grill-gas pan, because the chicken turns out just great on it. For this, I pre-soaked chicken breast in a mixture of soy sauce and mayonnaise, kept it in the refrigerator overnight and only then cooked the breast on a grill pan. Here is such a juicy, tasty breast I got.

Before we start cooking shawarma, we need to prepare all the ingredients by cutting them. I chop cabbage or cut it into cubes, I cut fresh cucumbers and tomatoes into strips.

I decided to marinate the onions with lemon juice. To do this, I cut it into half rings, add a little salt and pour over lemon juice. Having wrinkled my hands a little, I let the onion stand for 5-7 minutes and it is completely ready for laying in a cake.

I also cut poultry meat arbitrarily, but obviously in large pieces.

Everything is ready, you can collect shawarma. For one serving (large enough) I use a whole pita bread. I lay it out on the work surface of the table. I spread all the vegetables on it, on top of each other or in stripes.

Top with chopped meat, ketchup, mayonnaise and mustard.

And we begin to wrap the shawarma with a tight roll, wrapping the right edge first, thereby forming the bottom of the shawarma.

And starting from one side, spin the roll. Like this.

The photo shows that at first I cut the pita bread into 2 halves - DO NOT DO THIS !!! It is better to roll a whole pita bread, placing the ingredients on 2/3 of the pita bread, starting from one edge.

The empty part of the pita bread will serve as a dense base for the shawarma, so that the pita bread cannot immediately become sour from the vegetables and the released juice. Well, my shawarma turned out very tasty. I made it that day as many as 3 times ... It was so delicious for us ... In the context, it looked very appetizing.

I advise everyone to cook shawarma at home and sometimes at least somehow diversify the usual food.

Bon appetit wishes everyone Svetlana and my home website!

- You will find in a step-by-step recipe with a photo

What could be more harmful than tent shawarma cooked in unsanitary conditions? And its contents have long been the subject of jokes and anecdotes. Homemade shawarma is a great snack option, and, most importantly, containing natural and healthy ingredients. We have collected for you several shawarma recipes for every taste. Cook it yourself and enjoy!

Shawarma is also called shawarma and shawarma. This is an original oriental dish, which is very different from our home interpretation. Meat for the “correct” shawarma is roasted on a spit for several hours, various Arabic spices, herbs are added, and a special local sauce is prepared.

Shawarma is popular not only in Russia, but also in some countries of Europe and America.

Shawarma with shrimps

Ingredients:

• shrimp, 250 g
• tomato, 1 pc
• cucumber, 1 piece
• Armenian lavash
• homemade mayonnaise, 2 tbsp.
• dill, ½ bunch
• lettuce

Cooking:

Boil the shrimp in salted water and peel them. Slice the tomato and cucumber into strips. Then spread pita bread on the table, spread it with homemade mayonnaise mixed with dill.

Read how to make mayonnaise at home,

Put shrimp, vegetables and lettuce on mayonnaise. Wrap the shawarma in an envelope.

Advice: visually divide the pita bread into three parts. The filling should be only on one part of the three (on the far right). Lay out the filling, stepping back from the edges of the pita bread. Start wrapping the shawarma from the right edge - you cover the filling with it. Make the first turn and tuck the bottom edge of the pita up. After that, wrap the shawarma with a tube to the end of the pita bread.

Source: fifochka.blogspot.com

Shawarma with chicken

Ingredients:

• chicken fillet, 300 g
• sunflower oil, 2 tbsp.
• ground black pepper, to taste
• salt, two pinches
• cinnamon, pinch
• homemade mayonnaise, 2 tbsp.
• garlic, ½ clove
• dill, ½ bunch
• Armenian lavash
• cabbage, 100 g
• Bell pepper, 100 g
• tomato, 1 pc
• cucumber, 1 piece
• lettuce

Cooking:

Cut the chicken fillet into small pieces or strips and soak for two hours in a marinade of sunflower oil with ground pepper, salt and cinnamon. Then fry the chicken in a skillet.

Add finely grated garlic and dill to homemade mayonnaise. Lubricate the pita bread with the resulting sauce. Put chicken, chopped vegetables and lettuce leaves on pita bread. Wrap pita bread in a tube.

Advice: after you have wrapped the pita bread, warm it up a little in the oven or in a frying pan without oil.

Source: starylwow.com

Shawarma with boiled beef

Ingredients:

• boiled beef, 150 g
• pickled cucumbers, 2 pcs
• sweet pepper, ½ piece
• cheese, 20 g
• Chinese cabbage, 100 g
• homemade mayonnaise, 1 tbsp.
• homemade ketchup, 1 tbsp.
• Armenian lavash

Cooking:

Cut into strips boiled beef, cucumbers and peppers. Grate cheese and chop cabbage. Mix homemade mayonnaise and ketchup.

Read how to make ketchup at home,

Lubricate pita bread with the resulting sauce. Then, alternating the ingredients and basting them a little with the remaining sauce, lay out the beef, cabbage, cheese, cucumbers and peppers. Wrap the shawarma and heat it in the oven or in a pan without oil.

Today I made shawarma according to your recipe, and it turned out just incredibly delicious! If I treated a man to such a shawarma, he would immediately propose to me, getting down on one knee and holding out a box with a tiffany ring =))) and also made a carrot cake according to your own recipe. True, in a rectangular form for cupcakes, and not in a round one. The cake is delicious but lacks the traditional moisture. Do you think it's because of the shape? All proportions were met

This is what it turns out, every self-respecting unmarried man should always carry a tiffany ring with you, in case of a phenomenal shawarma? I hesitate to ask, what should a married man carry with him? :)

I can only speculate about the pie. Perhaps the matter is in the carrots - now is not the season, carrots dry out from storage, the dough becomes less wet. I am not talking about traditional maxims about air humidity, humidity and type of flour.

“I’m embarrassed to ask, what should a married man carry with him? :)"
Aha ha ha. :) It's five.
They are such girls ... give them rings, and even from Tiffany.
And 90% don't even know how to cook. Or they do it either without desire, or as a fault and rarely with a twist. Everything is standard.

The 21st century seems to be marked by two things (food):
1. Almost no one cooks at home.
2. And if they cook, then men cook. For among women, only mothers and grandmothers are still preparing.

True, my grandmother never really cooked with me (the second one cooked, but also everything is simple: buckwheat, millet, soups, etc.).
Simple yes: dumplings, dumplings, potatoes, salad from your garden: tomatoes + cucumbers + dill + radishes, yes cereals. Apparently, the war somehow left its mark (on both of them), everything is simple and unpretentious.

Mom cooked. But then again ... straight awesome I liked 3-4 dishes. Apparently, it's hard to cook all your life. Women don't have a crush on it at all.

My sister always cooks something insipid. The husband, of course, will be healthier, but you don’t want to eat it.

The second generally eats (with her husband) some rubbish from stores. Purchased salads, semi-finished products, loaves, sausages and other rubbish.

Dad always knew how, but preferred that his wives do it.

Who really knew how and wanted to cook is my uncle (father's brother). That's who the gourmet is. He serves food for dinner and is already thinking about what he will cook in the evening. But this also has its downsides. Health suffers.

My wife, in principle, never knew how. She burned my eggs a couple of times ... I decided that it would be better for me to cook than to eat this.
(fortunately, the stupid, useless education of a cook was somehow useful to me, although I studied myself, because in the 90s the teachers taught the same way they were paid a salary (our government), that is, almost nothing)

Although her mother always cooked. Again, unpretentious (ordinary food every day, nothing special and not to say delicious). But her homemade preparations (for the winter) were always awesome.

The sister (of the wife) cooks so much that I wonder how her husband has not yet run away from her. I never saw such transparent shameful pale soups even in the hospital in the 90s. And you can't even call it food. Pigs think tastier food is eaten.

One of my friends cooks himself. Wife "in life" pregnant or with a child. And her salads did not fall to him.

A couple of other friends do the same.

I'm trying to remember WHO cooks at all and ... I can't. Only single mothers who have no husbands and are forced to cook for children.

And at the same time I am surprised that the forums and websites are full of women preparing food. This is probably an endangered species between the ages of 40 and 60 and older. And the young, apparently, cook on holidays (after all, it’s INCONVENIENT to show guests that you don’t know how to cook, here you need to throw dust in your eyes).
:)

Maybe a little chaotic and somewhere rude. Sorry, it wasn't on my mind.
But what is, is. Prepared from the current generation (from 18 to 35) - units.
Of course, I don't mean like frying cards, making soup, etc. Because it might be 10 summer child do. Moreover, rarely does anyone get it tasty.
I have not fried potatoes for 8 years. And the sisters still remember that it was their best potato in life. A friend taught me when I was 15. I didn’t want to eat what my mother cooks - I myself learned how to fry potatoes correctly. To make it crispy and with a crust, and not half-cooked, like 99%.

P.P.S. That's why the girl wrote about the ring.
For (oh my God, so hard and hard recipe) shawarma, which you need to cook all day long!
And then the ring. Yes, not simple.
It is clear that this is irony. But this irony has most of truth. The whole point of which is for GIRLS of the current generation: “What is the food in the bathhouse? Do I look like a cook?!”

I think you are over-dramatizing. It is clear that if there is an opportunity not to cook at home (semi-finished products, food delivery, public catering, etc.), someone will definitely fall off. And that's okay. It’s not normal not to love to eat, but not to love to cook - quite for yourself, everyone has their own hobby. Well, I, in fact, do not write "for everyone", but for those who are interested. And shawarma is a simple dish, for some even low-born, and when it turns out to be really tasty (which it should be), it impresses the inexperienced.

“And that's okay. It's not normal not to like to eat"
No, well, actually this is a separate extensive topic. We won't talk about it for sure. As for being abnormal, I don't know...

“and not to like to cook - it’s quite for yourself, everyone has their own hobby.”
It's hard for me to agree with this. Because I don't like to do bad things.
And if I cook, especially FOR MYSELF, how can I not love it?
Well, then we can say that a person plants tomatoes in the garden, not because he likes it, but to feed himself.
Yes, there is such a category of people. Purely consumer.
When a dog is kept in a private house not for the sake of love for the dog or so that it does not die somewhere, but for the sake of it sitting on a leash all day and yapping, scaring away unwanted guests.
I think there are a huge number of them. But I can not say that this is the norm. Most are not the norm.

That is, NOT having the skills to cook, at the age of 15 I enjoyed cooking for MYSELF and then enjoyed what turned out great. This is the pleasure of doing something well and it turns out and brings the result that you wanted.
At the same time, I may not like to glue postcards, but if I do it for the sake of a gift to someone close, I will enjoy it too.
Therefore, it is not necessary to love something for it to be a hobby in order to enjoy this process.
And when others and people like it, it’s also a pleasure to cook.
Therefore, how can this be done automatically, without pleasure, and at the same time consider that it should be so - I don’t understand who does it. It's just not normal. Not enjoying a process that OTHERS should definitely enjoy.

“And shawarma is a simple dish, for someone even base”
Well, I somehow have little idea of ​​the “baseness” of products or dishes. Especially the usual ones. This is not barley porridge eventually. :)

"and when it turns out really tasty (which it should be) - for the inexperienced, it impresses."
I think that there should not be any tasty food AT ALL.
Who would eat fried potatoes if they were tasteless? Who's the omelette? Or scrambled eggs? Who would eat mashed potatoes if they didn't taste good?
Yes, there is a category of people (and there are many of them) who do not know how, do not want or do not understand, then there is a big chance that it will not work out.
Here you can plant a Christmas tree so that it dries up. If you do it without the desire for it to grow.
But in general, if you do everything right, the food should turn out normal. And if with a soul, then definitely tasty (except when a person simply does not like some ingredient).
If puree can radically differ in taste, then I think that shawarma is even more so. After all, there, as I understand it, everything is tied to the ratio and the correct selection of vegetables, tasty meat and delicious sauce.
Someone, of course, mechanically pops vegetables and does not care about the sauce, trying to leave due to the fact that a person is hungry (which means it will seem tastier to him than it actually is), well, his meat is still tasty ...

Therefore, even stewed vegetables are made correctly - they turn out tasty and impress. :) What can we say about shawarma.

I'm going to do everything your option, but I forget. Periodically accidentally looking for something and getting back to you.
But I think it's definitely going to be great.
Because I see the presence of spices, their diversity, strict proportions, and even more so marinade for meat.
All of this is delicious.

When I cook, I'll ask them how they liked it.

Most = normal. Just by definition.