If the composition of the shawarma in a bistro on the streets is very confusing and causes a lot of questions, this does not mean that you will have to completely abandon your favorite treats. It's just better to cook it at home! The most successful and delicious shawarma recipes are published below.

Tasty Chicken Dish

The most popular shawarma filling is chicken. If you use filet, you can cook a tasty and low-calorie treat. And if you abandon the use of fatty mayonnaise and replace it with a light sauce, then such a dish could well pass for a diet.

Ingredients:

  • poultry fillet - 380 - 400 g;
  • Tomatoes - 2 - 3 pcs.;
  • fresh / pickled cucumber - 2 - 3 pcs.;
  • sour cream and mayonnaise - 160 g each;
  • Armenian lavash - 3 sheets;
  • onion - the whole head;
  • soy sauce - 2 tbsp. l .;
  • curry, dried garlic - a pinch;
  • fresh greens.

Cooking:

  1. Rinse and dry the chicken. Cut into small pieces.
  2. Instead of salt, soy sauce will be used. It must be mixed with curry, dried garlic.
  3. In the resulting mixture, marinate the chicken pieces. Cover the container with poultry film and send in the cold for about an hour.
  4. For the sauce separately mix mayonnaise, sour cream, chopped fresh herbs. You can also add fresh or dry garlic to this mixture.If you want to reduce the calorie content of the sauce, you will need to completely eliminate mayonnaise and replace it with low-fat sour cream.
  5. Mix the ingredients well. If there is too much sauce, it can be used for other dishes.
  6. Cut the onion into thin half rings. The remaining vegetables are in arbitrary pieces.
  7. When the chicken is already marinated, it must be sent to a well-heated skillet with a small amount of oil. Meat slices should be cooked in one layer.They need to be fried literally for a minute on each side - the chicken should be blushed on high heat, and not stewed. Set the finished meat aside and let it cool.
  8. Spread each pita sauce. Put the filling: first - all the vegetables, on top - the fried and cooled meat. Cover with a second serving of sauce.
  9. Gently wrap the shawarma.
  10. Fry the resulting workpiece in a dry skillet from all sides. Shawarma should lightly brown.

Serve refreshments for breakfast or in addition to lunch soup. It is convenient to take such a shawarma with you on the road or on a picnic as a snack.

DIY pork shawarma

Representatives of the stronger sex usually like shawarma with the addition of pork to the filling. It turns out to be especially satisfying. The main thing is to choose meat slices without a lot of fat, otherwise the filling will be too greasy.

Ingredients:

  • pork fillet - 280 - 300 g;
  • pita - 2 sheets;
  • cherry - 8 - 10 pcs.;
  • cucumber - 1 large;
  • mayonnaise - 130 - 150 g;
  • Peking - ½ head of cabbage;
  • cheese - 130 - 150 g;
  • garlic and dill - to taste;
  • salt, spices.

Cooking:

  1. Cut the washed and dried pork into small pieces. Send them fried in a skillet without adding oil (or with a minimal amount of it). Cook for 7 to 8 minutes. Pieces during this time should change color. To salt.
  2. Separately cook the sauce. To do this, send mayonnaise to a deep bowl. Mix it with crushed garlic and chopped dill. The taste of the sauce can be adjusted to your liking. For example, reduce or increase the amount of garlic, use other herbs. Add salt. Mix everything well.
  3. Combine the meat with the sauce. You can add spices to your taste. By the way, today there are special sets of spices for shawarma on sale.
  4. While the resulting composition is infused, thinly chop the Beijing cabbage. Cut the cherry into halves. You can take ordinary large tomatoes, then they need to be chopped in arbitrary pieces.
  5. Chop the cucumbers, grate the cheese coarsely. By the way, a fresh cucumber can also be chopped with a grater. But then you need to squeeze the juice from the chips, which in large quantities will stand out in the process.
  6. Lay pita bread on the table. In the middle send Beijing cabbage. Cover it with meat and sauce.
  7. Top send the rest of the vegetables. Cover everything with cheese shavings and coat again with sauce.
  8. Wrap shawarma.
  9. Further, you can wish to slightly dry it in a frying pan, after using a brush, having smeared its bottom with a small amount of any oil.

Ready-made shawarma at home turns out delicious, with juicy, nutritious filling. You can not worry about its composition and feel free to treat all family members with such a dish.

Cooking with Turkey

Another interesting shawarma recipe also involves adding poultry to the filling. But this time we will use a turkey. It is best to take the fillet.

 

Ingredients:

  • turkey fillet - 230 - 250 g;
  • mustard seeds - 1 tsp;
  • thin Armenian lavash - 1 pc.;
  • spices for chicken - a pair of pinch;
  • mayonnaise - 1/3 st .;
  • onions - 1 head;
  • white cabbage - 200 - 220 g;
  • carrots - 1 pc.;
  • sour cream - ½ tbsp .;
  • garlic - 1 clove;
  • salt.

Cooking:

  1. The first thing to cook homemade shawarma is to take up the bird - rinse and dry the turkey. Then crush a piece with spices, salt. Entirely fry it in hot oil on all sides until tender and rosy.
  2. Finished fillet cut into cubes after complete cooling.
  3. Chop cucumbers with peel with a long, not thin straw.
  4. Thinly chop the cabbage. Knead it with your hands. In this case, you can sprinkle the vegetable with a small amount of salt.
  5. Cut the onion into thin half rings.
  6. Chop the carrots with a regular or Korean grater. Mix vegetables.You can also again knead the vegetable composition with your hands - then it will become more tender and give juice.
  7. In a separate bowl, mix sour cream, mayonnaise, crushed garlic and mustard.The last ingredient is optional. If no one likes spicy at home, you can exclude it. Salt the sauce to taste.
  8. In a roomy salad bowl, immediately combine the meat, vegetables, and the whole sauce. Mix the filling components well. If at the end it seems that the mass turned out to be rather dry, then you need to add a little more sour cream or mayonnaise.
  9. Cut pita bread in portions. Put a small portion of the filling in the middle of each spoon. Wrap shawarma.
  10. Send the resulting workpieces to a dry frying pan and fry until appetizing rouge and crunch.

Cool the cooked shawarma and serve.

Recipe with lamb and feta cheese

This recipe is less popular among modern housewives simply because high-quality fresh mutton is not easy to find on sale. Especially in supermarkets ... But if you succeed, you should definitely try this dish. It turns out original, with bright taste.

Ingredients:

  • pita - 2 sheets;
  • tomatoes (ripe, juicy) - 2 pcs.;
  • feta cheese - 70 - 80 g;
  • fresh lamb - 280 - 300 g;
  • garlic - 4 to 5 cloves;
  • curry - a pinch;
  • onions - half;
  • eggplant, cucumber - 1 pc.;
  • matsoni - 5 tbsp. l .;
  • eggs - 2 pcs.;
  • cardamom and zira - a pinch;
  • sesame oil, salt and lemon juice.

Cooking:

  1. Rinse and dried meat into cubes. Mix it with zira, salt, cardamom, sesame oil. Leave for a couple of hours.
  2. Cut the eggplant into strips. Fry until crusty on slices in a pan with hot oil.
  3. Chop the cucumber, tomatoes, and feta cheese with neat and approximately equal in size cubes. Add chopped onion to them. Mix well.
  4. Beat eggs with crushed garlic to make the sauce. Add yogurt (you can replace it with yogurt or regular kefir), curry, salt. Pour in a little any vegetable oil. Mix everything.
  5. Fry the pickled meat pieces in the oil remaining after the eggplant until cooked. Add to the lamb 1 tbsp. l lemon juice.
  6. Brush pita bread with sauce. Top: eggplant, meat, vegetables, feta cheese. Add the rest of the sauce. Wrap shawarma.

It remains to warm the dish in a pan until a golden crust appears and serve.

Simple variation with sausage

The simplest version of the shawarma recipe involves the use of ordinary boiled sausage. The result is a budget and affordable dish for everyone. To prepare the discussed appetizer will help her step by step recipe.

Ingredients:

  • pita bread - 7 sheets;
  • fresh cucumber - 1 large;
  • tomato - 1 - 2 pcs.;
  • boiled sausage - 230 - 250 g;
  • white cabbage - 180 - 200 g;
  • Korean carrots - 100 - 120 g;
  • hard / semi-hard cheese - 80 - 100 g;
  • mayonnaise, ketchup and salt.

Cooking:

  1. Remove the film from boiled sausage. Cut the rest into cubes. Fry them in a preheated skillet with a little oil. Pieces of sausage should become rosy.
  2. Cut the tomatoes into slices. Chop cabbage not too finely and mash hands with the addition of a pinch of salt. Fresh cucumber cut into cubes. Grind cheese with a grater.
  3. For sauce, mix mayonnaise and ketchup in arbitrary proportions to your taste. Add salt.
  4. Lay out pita leaves on the table. Spread them with sauce. Cover first with vegetables, then with sausage. All fill up with cheese. You can add more sauce on top.
  5. Gently roll the shawarma. Repeat with each workpiece.

Fry the treat in a dry frying pan until crispy. Cut each serving into two parts and serve.

Tasty shawarma with duck

According to this recipe, a very tasty original dish with an Asian accent is obtained.

 

Ingredients:

  • duck fillet - 3 pcs.;
  • pita bread or prepared thin cakes - 3 pcs.;
  • fresh cucumbers - 5 pcs.;
  • green onions - a bunch;
  • classic soy sauce - 80 - 100 ml;
  • Hoisin sauce - to taste.

Cooking:

  1. Raw poultry meat cut into small pieces. Pour in soy sauce. Rub it thoroughly into the fillet.Leave it cool for a couple of hours. In addition, you do not need to add salt - it is enough in soy sauce.
  2. Send the pickled bird to the pan with any preheated fat. Fry until tender and a light brown crust appears.
  3. Separately finely chop the green onion feathers. Cut the cucumber into small cubes.
  4. Grease pita bread or tortillas with Hoysin sauce. Put the cooled pieces of poultry, onion and cucumbers on top.

Immediately serve the finished shawarma to the table.

Sauces Recipes

There are many delicious variations of shawarma sauces. It all depends on the tastes of the cook himself.

Classic shawarma sauce.

Ingredients:

  • unsweetened yogurt, mayonnaise and low-fat sour cream - 80-100 g each;
  • lemon - a circle;
  • garlic - a pair of cloves;
  • salt, sugar, spices - a pinch.

Cooking:

  1. Combine mayonnaise, sour cream and yogurt. Instead of the latter, you can also take fermented baked milk.
  2. Add juice from a slice of citrus and crushed garlic.
  3. Pour in all dry ingredients.

Grease the resulting sauce with the filling.

Garlic Sause.

Ingredients:

  • kefir - 1 tbsp .;
  • yolks - 4 pcs.;
  • mustard paste - 2 tsp;
  • sunflower oil - 80 ml;
  • garlic - 5 cloves;
  • salt and ground peppers to taste.

Cooking:

  1. Send yolks, mustard paste and kefir to the common dishes. Beat lightly with a mixer.
  2. Add crushed garlic, oil, salt and peppers.
  3. Beat the mass well.

Allow the sauce to infuse in the cold for about an hour.

Tomato sauce.

Ingredients:

  • onions, sweet peppers - 1 pc.;
  • sunflower oil - 2 tbsp. l .;
  • tomato juice with pulp - a full glass;
  • lime / lemon juice - 1 tbsp. l .;
  • garlic - 3 cloves;
  • chopped parsley, cilantro, basil - a bunch;
  • coriander, sugar, salt - a pinch.

Cooking:

  1. Cut vegetables into slices. Combine with tomato juice. Interrupt with a blender.
  2. Add crushed garlic.
  3. Pour chopped greens.
  4. Add dry ingredients.
  5. Pour citrus oil and juice.

Mix everything well. Let the sauce brew in the cold.

How to properly wrap the filling in pita bread

So that the shawarma does not fall apart, the filling must be correctly wrapped in pita bread. For this, meat and vegetables are always laid out on the extreme part of the leaf in such a way that there is still enough space left until the end. The rest should cover the filling. Then wrap the edges of the pita bread on both sides, as if closing them. It remains only to roll the entire structure with a dense neat roll. The result will be a smooth appetizing shawarma, from which the filling will not fall out.

Sometimes the dish in question is prepared for the future. So that the base in this case does not get wet, it is worth taking two pita breads at once and laying them on top of each other.

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