Products (for 2 servings):
Thin lavash - 2 sheets
Chicken fillet (large) - 1 pc.
Hard cheese - 200-250 g
White cabbage - 150 g
Korean-style carrots - 150 g
Pickled cucumbers - 2 small ones
Fresh tomatoes - 1 pc.
Mayonnaise - 5-6 tablespoons
Sour cream - 2 tablespoons
Fresh herbs (parsley, dill) - 0,5 small bundle
Garlic - 2-4 cloves (to taste)
Vegetable oil for frying - 2 tablespoons
Ground paprika - 2 tsp.
Cayenne pepper - 1 pinch (to taste)
Dried granulated garlic - 1 tsp.
Chicken seasoning - 2 tsp.
Ground black pepper - to taste
Salt - to taste
Step by step recipe:
Shawarma at home - step 1:
First, let's take care of the chicken. Let's cut the chicken filet into slices. One chicken filet will make about 4-5 pieces.
Shawarma at home - step number 2:
Season chicken with salt. Season with dried garlic, ground paprika, chicken seasoning, cayenne pepper and ground black pepper.
Home-style shawarma - step 3:
Season with vegetable oil and stir.
We leave the chicken fillets to marinate - from 15 minutes to 1 hour.
Shawarma at home - step #4:
Let's proceed to the preparation of the sauce. Let's mix sour cream and mayonnaise.
Shawarma at home - step #5:
Let's finely chop the greens and put them in the sauce.
Shawarma at home - step #6:
Add garlic cloves, peeled and squeezed through a press.
Shawarma at home - step #7:
Stir and leave the sauce to infuse.
Shawarma at home - step 8:
Now chop some vegetables.
Shred the cabbage finely enough.
Shawarma at home - step 9:
Marinated cucumbers (you can take pickled or fresh) slice (thin slices).
Shawarma at home - Step #10:
Grate cheese on a fine grater.
Shawarma at home - step 11:
Warm up a grill pan. Pour and evenly distribute one spoon of vegetable oil.
Shawarma at home - step #12:
Place the marinated chicken on the grill pan.
Shawarma at home - step #13:
We'll fry the chicken pieces until brown, about 7-8 minutes on each side.
Shawarma at home - step #14:
While the chicken is frying, let's slice the tomatoes. Chop tomatoes last, as they quickly start juicing.
Shawarma at home - step #15:
Place the cooked chicken pieces on the foil and wrap randomly.
Shawarma at home - step #16:
Leave aside for 5 minutes, so that the fried filet will be juicier.
Shawarma at home - step #17:
Then cut the chicken into smaller pieces.
Shawarma at home - step #18:
Unroll a sheet of pita bread. Spread half of the sauce on pita surface according to the size of future shawarma, leaving a little more width than the size of shawarma to cover the filling with this free edge.
Shawarma at home - step 19:
Divide all the ingredients in half and place on a pita, greased with sauce, in layers.
The first layer is always chicken meat.
Shawarma at home - step #20:
The second is cabbage.
Shawarma at home - step #21:
Third - cucumbers.
Shawarma at home - step #22:
Fourth - tomatoes.
Shawarma at home - step #23:
Fifth - Korean carrots.
Shawarma at home - step #24:
For juiciness you can smear the carrots with a spoonful of mayonnaise.
Shawarma at home - step #25:
The sixth layer - the cheese. Do not spare it, it will be tastier).
Shawarma at home - step 26:
Now let's start wrapping the shawarma. We put the stuffing on a smaller free edge of the pita.
Shawarma at home - step 27:
Then tuck the bottom edge and the top edge.
Shawarma at home - step #28:
Wrap stuffing in pita rolls.
Shape second shawarma, repeating the same steps.
Shawarma at home - step #29:
Preheat grill pan (pre-wash it or thoroughly wipe it with a paper towel after frying chicken. Put shawarma on the pan.
Shawarma at home - step #30:
Fry the shawarma on both sides. As soon as everything is well heated inside and pita becomes crispy and brown - we put ready shawarma on a plate and serve.
Shawarma at home - step #31:
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