Juicy fragrant filling, wrapped in a tender crispy pita bread, conquered not only the townsfolk, but also nutritionists. Homemade shawarma with chicken in pita bread is prepared in a matter of minutes, and there are so many variations of its preparation that shawarma can fully feed a losing weight girl who adheres to a healthy lifestyle, and a capricious child who eats only what he likes, and an adult man who likes spicy and fried.

Classic homemade shawarma with chicken in pita bread

Ingredients for 2 servings:

  • 2 thin oval pita bread
  • Small chicken
  • 1 tsp mustard
  • 1 onion
  • ¼ Beijing cabbage
  • 1 fresh cucumber
  • 2 tomatoes

For the sauce:

  • 50 g mayonnaise
  • 50 g thick cream
  • 3-4 cloves of garlic
  • Fresh parsley, basil and dill
  • 1 tbsp. l lemon juice
  • Spices to taste
  • 5 tbsp. tablespoons of vegetable oil

An hour before cooking the shawarma, you need to marinate the chicken in onion puree with 1 tbsp. l vegetable oil and a teaspoon of mustard. You can add your favorite spices. Fillet marinated in this way will be very tender and aromatic, it is best to grate the onion on a fine grater. It should be fried whole, with the addition of oil, salt at the end of frying, and cut into pieces when the filet cools.

While the chicken is pickled, you can do the preparation of the remaining products.

Remove the top leaf from the Chinese cabbage and chop it with a thin straw. Do not salt!

Wash and cut the cucumber into cubes, and the tomato into cubes.

To prepare a classic shawarma sauce, mayonnaise in equal proportions is mixed with cream and mixed well, then lemon juice, spices and garlic, passed through a press or grated, are added to the mass.

When all the ingredients are ready, you can start collecting the storm. Pita bread are laid out on a clean table. In the center of each laid out 2 tbsp. tablespoons of sauce and spread, not reaching 2-3 cm to the brim. ½ cooked chicken is laid on top of the strip, ½ chopped cabbage on top, then half the tomatoes and cucumber. Top filling is poured another 1 tbsp. l sauce. The edges are gently bent, and the pita is rolled up with a tube.

Pita bread should be fresh and elastic, roll dried pita bread without breaking it will not succeed. Spread the filling and fold the pita bread quickly, otherwise the filling may give juice and the pita bread will get wet and break through.

You can heat the shawarma in a dry pan or by adding a little vegetable oil. It should be fried quickly, over high heat from two sides.

Variety of flavors

With new additives, the familiar home-made shawarma with chicken will become more piquant and tasty.

  • Spicy Korean carrots pleasantly sets off fresh vegetables and makes the taste of the dish brighter and more saturated.
  • Cheese makes the filling more juicy.
  • Fried mushrooms add tenderness to the taste and make the dish more satisfying. Pickled mushrooms should be added if the filling does not contain ingredients with a pronounced taste.

Shawarma with chicken and Korean carrots in pita bread

Ingredients:

  • 2 thin Armenian pita bread
  • 2 chicken breasts
  • ¼ medium-sized or white cabbage
  • 100 g cheese
  • 150 g Korean carrots
  • 1 fresh and 2 pickled cucumbers
  • 2 tomatoes
  • 3-4 tbsp. l vegetable oil
  • 2 tbsp. l hot tomato sauce
  • 3 tbsp. l heavy cream
  • 2 tbsp. l mayonnaise
  • half tsp paprika
  • 2-3 cloves of garlic
  • ½ bunch of dill

Cut the breast into long strips along the fibers and beat, marinate for 10-15 minutes in spices and quickly fry over high heat in 2 tbsp. tablespoons of oil.

Finely chop the cabbage, chop the fresh and pickled cucumber into thin cubes. Peel the tomatoes, remove the seeds and cut into medium cubes. Cheese cut into thin plates.

In a deep container, mix mayonnaise with cream and tomato sauce, add chopped garlic, paprika and finely chopped dill.

When all the ingredients for the shawarma are prepared, you can begin to assemble it. Lavash is smeared with sauce; a little more is put in the center of the sauce. The filling is laid out with a strip, so that later you can roll lavash with a tube.

Cabbage is placed first, Korean carrots are laid out on it, then chicken and cucumbers. A little sauce is laid out on the cucumbers, and tomato and cheese are laid on top of it. The edges of the pita bend, and it folds up in a thick envelope. Fry in a small amount of oil over high heat until a golden crust appears.

Dish with oriental notes

Oriental flavor in food is manifested by an abundance of herbs and spices, the sharpness of dishes. Making homemade shawarma look like an authentic oriental dish is not difficult at all, you just need to remember 3 tricks:

  • Greenery. Put a lot, cut not too finely. It is better to use herbs that you rarely use in everyday cooking - cilantro, parsley, basil.
  • Spice. Zira, coriander, black and red pepper, hazel. The aroma will be more saturated if you buy seasonings in grains and crush them in a mortar immediately before use.
  • Sauce. In the original, mayonnaise and ketchup are not used in oriental cuisine, this is the know-how of the Russian market, authentic white sauces are prepared based on fatty sour-milk products and cream, and red ones are made from tomato puree with spices. But adapted options, cooked correctly, do not spoil a foreign dish at all.

Shawarma sauces

The secret of delicious shawarma in the sauce, in order to make the dish fragrant and reveal all the flavoring shades, oriental cooks use fresh herbs and spices in abundance. The sauce is seasoned with black pepper, zira, dried coriander, basil, suneli hops, parsley and other spicy greens are added to taste.

Not only creamy garlic sauce, but also tomato is added to the shawarma. Both types are prepared with the addition of herbs and can be used both independently and in one dish.

Red sauce

  • 2 ripe tomatoes
  • 3 tbsp. l tomato paste
  • 1 small bell pepper
  • 3-4 cloves of garlic
  • 20 ml of vegetable oil
  • 2 medium onions
  • spices, salt

Onions need to be peeled and not very coarsely chopped. From tomatoes, you need to peel and remove the seeds, then cut them into small slices. Remove the seeds from the pepper and cut it into narrow strips. Add onions to a well-heated skillet with vegetable oil. When it becomes transparent, introduce tomatoes and peppers. After 2-3 minutes, add tomato paste and spices. Before chopping, add chopped garlic. When the mass cools down slightly, beat with a blender ..

White sauce

White sauce from oriental fast food was so loved by people that there were countless attempts to repeat it at home.

The sauce recipe, as in a purchased shawarma:

  • 100 ml mayonnaise
  • 100 ml thick cream or sour cream
  • 100 ml of yogurt
  • 3-4 cloves of garlic
  • ½ pickled cucumber
  • 2-3 branches of dill
  • 1 tsp curry
  • ½ tsp ground coriander
  • Black pepper.

Mix mayonnaise with cream and yogurt. Add chopped dill, garlic and cucumber, grated on a fine grater. Add spices, mix and let it brew.

For those who eat good nutrition

Home-cooked shawarma can be a truly healthy food, suitable for those who eat the right diet or want to lose weight. It is only necessary to adhere to several principles of food selection and preparation.

  • Use only chicken, pre-cooked, baked in the oven or fried in a dry pan.
  • Use pita bread only from unleavened dough.
  • Use ingredients only in raw, boiled or fried form without oil.
  • Apply a 3: 1 ratio. Fresh vegetables should be 3 times more than the rest of the ingredients.
  • Replace fatty mayonnaise and sour cream in the sauce with yogurt, ayran or other non-fat sour-milk products.

Basic Shawarma Recipe

Ingredients for 1 serving:

  • 1/4 chicken breast baked with spices in foil
  • 50 grams of Beijing cabbage
  • ½ medium carrot
  • ½ fresh tomato
  • 1 small pickle
  • Thin Armenian Lavash
  • 100 g of any nonfat yogurt
  • 2-3 sprigs of parsley
  • 2 cloves of garlic
  • Black pepper
  • Salt, lemon juice

To prepare the sauce in yogurt add finely chopped parsley, chopped garlic, pepper, a pinch of salt and a few drops of lemon juice.

Baked chicken breast should be cut into thin plates, chop the cabbage into strips, peel the tomato and cut it into small cubes, rub the pickled cucumber and carrots on a coarse grater.

Pita is lightly greased with sauce, then chicken, tomato, cabbage, carrots and cucumber are laid out. Top filling is poured with sauce, pita bread is rolled.

Additional heat treatment of shawarma prepared according to the principles of proper nutrition should not be given.

The principles of cooking dietary shawarma are unchanged, and as additives in the filling, which will allow you to enjoy a new taste every time and not damage the figure, you can use:

  • Hard cheese
  • Boiled egg
  • Pickled onion
  • Ruccola
  • Sesame seeds https: //www.youtube.com/watch? V = 3aqMYSpsOhg

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