Charcoal Shawarma - 5 Right Recipes

Juicy and mouth-watering charcoal shawarma, prepared by yourself, is much more healthy and tastier than a purchased snack. The recipe is easy to diversify with any vegetables, herbs and aromatic sauces. The following describes in detail the simplest and most delicious recipes for this dish.

Classic charcoal shawarma with chicken

In the camps of the East, "shaverma" - cult dishes that are served in the best cafes and eateries. Owners hold sacred secrets of preparation and pass from generation to generation. Homemade shawarma is not only deliciously delicious, but also absolutely safe, since each ingredient is chosen by the hands of the hostess.

For 2 pcs. homemade goodies needed:

• thin (Armenian) pita - 1 pc.;
• tomato - 1 meaty piece;
• crispy cucumbers - 2 pcs.;
• chicken leg - 2 pcs.;
• Crimean onion - 1 pc.;
• low-fat salad mayonnaise - 2 tbsp. l .;
• natural yogurt without flavoring - 2 tbsp. l .;
• tomato spicy sauce - 2 tbsp. l .;
• cilantro, curly parsley or dill - to taste;
• salt, finely divided pepper and other spices are at the discretion.

Step by step cooking delicious homemade shawarma:

1. Fry the chicken in a frying pan in oil, salt, pepper and season with other spices to taste.
2. After cooling, we divide the meat into fibers.
3. We clear the cucumber from the skin, release the tomato from the seeds and cut the vegetables in half rings. We recommend freeing the tomatoes from the internal juice, leaving only the fleshy walls, so that the lavash does not become sour in the finished dish.
4. We also chop the onion with thin half rings.
5. For a thick aromatic sauce, combine sour cream with mayonnaise, ketchup and chopped herbs.
6. We divide pita bread into 2 parts, each of which is greased with the resulting sauce.
7. On the sauce we spread the vegetables and chicken in a slide in the following order: meat, onion half rings, tomatoes and cucumbers. You should not put too many fillings so that the finished shawarma does not fall apart and does not tear.
8. We turn the lavash tube, wrapping the ends inward.
9. We spread the shawarma on the barbecue grill with the fold down and press it with another grill.
10. We place the workpiece over the smoldering coals of the barbecue and fry on both sides until browning. Each side will take 3-4 minutes. It is necessary to ensure that the dish does not burn.

Put the shawarma on a plate and serve hot. The appetizer will turn out great: a juicy spicy filling with vegetables in an appetizing thick sauce, covered with crispy pita bread with smoke - everything mixes up, giving rise to a celebration of taste.

With mushrooms

Juicy homemade shawarma on the grill is quite a healthy dish. After all, this is meat, sauce and vegetables, fried without a drop of oil. Light haze aroma will become a highlight in the preparation of this treat.

Required Product List:

• chicken thighs - 4 pcs.;
• champignon mushrooms - 300 g;
• pod of Bulgarian bright red pepper - 1 pc.;
• garlic prong - 1 pc.;
• parsley and juicy dill - 3 branches each;
• mayonnaise fat sauce - 3 tbsp. l .;
• homemade ketchup spicy, but not hot - 2 tbsp. l .;
• coarse salt to taste;
• crisp cucumbers and tomatoes - 2 pcs.;
• white cabbage - 200 g;
• hard brackish cheese - 100 g;
• vegetable oil - 2 tbsp. l .;
• salt with chopped pepper - to taste;
• Armenian thin pita bread - 2 sheets.

The process description in steps looks like this:

1. Cut the meat from the bones, removing the skin.
2. Chop the garlic finely.
3. Combine mayonnaise, ketchup, chopped garlic and salt in a bowl, mix everything.
4. Immerse the thighs in the resulting sauce and leave to marinate for 1-1.5 hours.
5. Spread the meat on the grill, oiled. Fry for 10 minutes on each side, turning over from time to time.
6. Separately, in oil, fry the mushrooms with salt and chopped black pepper until golden.
7. Thinly chop the cabbage, and cut the cucumbers with pepper into strips. We divide tomatoes into cubes. Cut greens as small as possible.
8. Three cheese on a grater with large meshes.
9. Mix the chopped vegetables in a bowl with cheese and sliced ​​meat.
10. We divide the pita bread into suitable pieces, wrap in each filling and mayonnaise sauce.
11. We collect pita bread in a tube, bending the edges inward.
12. We warm the shawarma on the grill over the coals and immediately serve it to the table.

Rosy pieces of meat with mushrooms, fresh vegetables and hearty sauce will be the perfect dish for a fun picnic in the fresh air.

How to cook with pork on the grill

A dish that has overgrown with a mass of rumors and urban legends is shawarma. In order for the cooked treat to become a quick and satisfying snack for the whole family, you need to use fresh vegetables and quality meat.

List of ingredients required for 2 servings:

• Armenian lavash - 1 pc.;
• lean pork tenderloin - 500 g;
• young cucumbers and meaty tomatoes - 2 pcs.;
• Crimean onions - ½ pcs.;
• parsley or more fragrant cilantro - 2-3 pcs.

Marinade:

• black pepper peas, zira grains, cardamom - 1 tsp;
• powdered garlic, turmeric paprika fine salt - ½ tsp;
• refined oil - 1 tbsp. l

Sauce:

• Greek yogurt without impurities - 4 tbsp. l .;
• garlic cloves - 2 pcs.;
• whole coriander and black pepper - 1 tsp each;
• lemon juice - 1 tbsp. l .;
• wine vinegar - 1 tsp;
• coarse salt - 1 tsp.

Step by step description of the cooking method:

1. Pork cut into thin long strips, mix with butter.
2. Grind all the specified spices for the marinade in a mortar. Grate pork on all sides and leave for 1 hour for pickling.
3. For an authentic oriental yoghurt-based sauce, mix crushed garlic, coriander and pepper grains, lemon juice and a bite with salt to taste.
4. Lubricate the pan with oil and fry pork for 10-15 minutes, turning over. We leave the finished product for 5-8 minutes so that it rests.
5. We chop the cucumbers with straws, divide the tomatoes into slices, and the Crimean onions into half rings.
6. Pita bread divided in half. On the near edge, backing 10 cm, we place cucumbers, tomatoes, spicy pork, onions and sprigs of herbs.
7. Pour the sauce over the filling and wrap the pancake.Cover the filling with the free edge of the pita, tighten and wrap the edges on the left and right. Next, we form a dense roll.
8. Fry over the smoldering coals of the barbecue, placing the shawarma on the grill. Fry on each side for 4-5 minutes to beautiful golden stripes.

To serve, cut each shawarma into 2 parts and serve with the rest of the sauce and fresh vegetables.

Beef Pita Recipe

Beef appetizer is a nutritious and incredibly tasty dish that you can take with you on a trip or on a picnic. Shawarma harmoniously combines fresh herbs, crispy vegetables, Korean carrots and fried spicy slices of beef.

For 2 servings you will need:

• oval Armenian lavash - 1 thin piece;
• beef pulp - 300 g;
• pickled cucumbers - 3 pcs.;
• green onion feathers - 4-5 pcs.;
• parsley - 3-4 branches;
• tomato - 1 pc.;
• tender young cabbage (can be Beijing) - 100 g;
• Korean carrots - 50 g;
• refined lean oil - 2 tbsp. l .;
• coarse salt is optional.

Sauce:

• homemade mayonnaise - 4 tbsp. l .;
• ketchup - 4 tbsp. l .;
• cloves of garlic - 2 pcs.

Marinade:

• onions - 1 large head;
• lemon - 1 slice.

To cook shawarma, you need to perform a series of actions:

1. Cut the beef into thin, long slices. It is necessary to use only young meat, having cleaned all the veins and films.
2. Cut the onion and chop into the pulp with a blender.
3. Squeeze lemon juice into the gruel of onion, slightly salt and mix.
4. Place the beef tenderloin in the marinade and leave it in the refrigerator for marinating for 3 hours.
5. Cut pickled cucumbers into thin slices, divide the tomatoes as thin as possible.
6. Wash green onions and parsley and chop.
7. Finely chop the cabbage.
8. For the sauce, grind or crush the press. In a bowl, combine ketchup with mayonnaise and garlic.
9. Pour oil into the pan, spread the meat and fry to a beautiful ruddy state. It is important to ensure that the meat does not dry out and does not burn.
10. In perfect condition, the meat slices are rosy on the outside and full of juices inside.
11. Oval pita bread cut in half, greasing each half with sauce.
12. We spread cabbage, greens and slices of beef on the sauce.
13. We put mugs of cucumbers, tomatoes and Korean carrots on the meat.
14. We turn the shawarma roll, crushing the filling and turning the edges.
15. We fry the appetizing thick shawarma on the grill, turning from time to time until beautiful golden.

We cut the appetizing snack obliquely and serve with a beautiful motley slice.

Tasty shawarma with fillet and cheese on charcoal

Shawarma recipe with chicken and melted cheese provides a delicious and delicate snack treat.

The composition of the dish:

• thin Armenian pita bread - 6 round pieces;
• chicken fillet - 500 g;
• cheese with creamy taste - 200 g;
• onions - 2 pcs.;
• bell pepper - 1 pod;
• lettuce leaves - 4 pcs.;
• light salad mayonnaise - 150 ml;
• fat sour cream - 100 ml;
• garlic cloves - 2 pcs.;
• refined oil - 3 tbsp. l for frying;
• coarse salt and sugar - a pinch;
• vinegar 9% - 1 tsp.

A rich meat dish is prepared in stages:

1. Boil the meat in slightly salted water, cut into small slices and fry in oil for 5 minutes.
2. Shred the onion in half rings and soak in 100 ml of water with a pinch of sugar and vinegar so that the slices lose their bitterness.
3. We cut bell pepper into small strips, and three cheese on a grater with large holes.
4. Combine mayonnaise sauce with sour cream, add crushed garlic and mix.
5. Grease the pita bread with the sauce, spread the filling on them, starting with chicken. Next, put the salad, pepper and cheese.
6. We turn the shawarma tight roll.
7. Brown the shawarma on the hot coals of the barbecue on the grill. Willingness is determined by beautiful fried stripes on the surface.

We serve rolls whole or cut into 2 parts to the table. Each half can be dipped when consumed in cheese sauce or tomato ketchup.

Appetizing juicy shawarma with lean pork or spicy seasoned chicken can be the main treat at a friendly picnic or a quick snack for a warm family dinner. The use of quality meat and fresh vegetables will ensure the taste and benefits of the finished dish.