Chicken fillet: 250g
Cucumbers: 1 pc.
Tomatoes: 1 pc.
Mayonnaise: 50 gr
Ketchup: 50 gr
Thin lavash: 100 g
Vegetable oil: 20 gr
Salt: to taste
Spices: to taste
How to cook
To prepare the shawarma, prepare everything you need. Wash the vegetables - cucumber and tomato well. You can use both regular white cabbage and Peking cabbage. I prefer the Peking cabbage as it is softer and kids like it better. For the sauce, combine mayonnaise and ketchup in a small bowl. Mix them well until smooth.
Cut the chicken fillets into thin strips and fry in a hot pan with a little vegetable oil. Add salt and spices to taste. For spices I use ground pepper, paprika and dried basil. When I fry meat for shawarma, I sprinkle spices quite abundantly, as this will be the main flavor and aroma of the finished dish.
Finely shred the cabbage. If you're using white cabbage, pound it a little with your hands to make it a little softer.
Slice the cucumber and tomato into thin slices.
Spread a sheet of pita on the table and smear it with the prepared sauce and ketchup and mayonnaise. There is no need to smear around the edges of the sheet. Leave enough room to make it easy to roll up. Place the shredded cabbage on the pita.
Place the fried meat, cucumbers and tomatoes.
Roll up the pita on the sides, then roll up into a roll. Press down slightly to make the shawarma tighter.
Fry the finished shawarma on a dry frying pan or grill on both sides. Why fry the shawarma? When fried, the pita sheet dries out a bit and creates a very appetizing crispy crust on the outside, while a juicy filling awaits you on the inside.
A hearty and tasty dish is ready! Help yourself while it's still warm. Bon appetit!
To make the shawarma more dietary, you can use boiled chicken breast and replace mayonnaise with sour cream. Of course, the taste will suffer from this.
Also stuffing shawarma can be varied according to your taste. You can add carrots in it, mushrooms or various other vegetables.