The basic recipe for shawarma with chicken at home is easy to master. It is much tastier and healthier than purchased and, moreover, it is easy to supplement with a variety of ingredients. The result is a great snack for a snack or main meal. Today we will master the best cooking methods and learn how to wrap shawarma correctly.

Classic shawarma with chicken and white sauce

In our country, shawarma has become synonymous with cheap and even dangerous in terms of hygiene fast food. But in Turkey, Egypt, shawarma (its other name) is considered a cult food - long queues line up at the most popular eateries, and the owners of the institutions keep their culinary secrets secret, passing them on by inheritance.

But no matter how much the shawarma is scolded, it does not cease to be tastier from this. And homemade shawarma is also completely safe: all the ingredients and the process are under our personal control!

For home-made shawarma (2 servings) we will prepare:

  • a large sheet of thin pita bread;
  • medium-sized tomato - 1 pc.;
  • cucumber - 2 pcs.;
  • chicken leg - 2 pcs.;
  • sweet onion - 1 pc. (small);
  • mayonnaise - 2 tbsp. l .;
  • natural yogurt (or sour cream) - 2 tbsp. l .;
  • tomato sauce or good ketchup - 2 tbsp. l .;
  • cilantro, parsley or any other greens - a small bunch;
  • salt, pepper to taste.

It is better to fry the chicken the day before (or bake it in foil) - the process of assembling shawarma will go several times faster.

  1. To start, fry the ham, salt and pepper the chicken to taste. Optionally, you can season it with any other spices: oregano, marjoram, ready-made chicken seasoning.
  2. Let it cool slightly, and then cut it into separate fibers, carefully freeing it from the bones.
  3. While the chicken cools, prepare the vegetables. Peel the cucumber (or leave it if the cucumber is young and steamy), peel the tomato from the seeds and cut into small half rings. Onions need to be cut in the same way. For the sake of accuracy, we put the vegetables on separate plates, and the taste of the individual components will be felt much brighter.We recommend cutting the core out of tomatoes, leaving fleshy flesh. If you put a tomato with all the juices, our dish will quickly deteriorate: the pita will get wet, tear and the filling will begin to crumble.
  4. In a bowl, prepare the sauce - mix mayonnaise, sour cream, salt, herbs, ketchup. Get a thick, fragrant dressing. Now we need to collect our shawarma (on how to properly wrap it, read the special section in our article below).
  5. We cut pita bread into two parts, grease with sauce. Put vegetables and meat on the sauce in the following order: chicken, onion, tomatoes, cucumber. Do not put too many fillings: this will make the shawarma fall apart.
  6. Wrap the shawarma in a tube, bending all the edges inward. We heat the frying pan, place the appetizer with the fold down on a dry hot surface, so that it fries, and the shawarma “sticks together”. As soon as one side is browned, turn over and bake on the other side. The fire should be medium so that the dish does not burn.

We spread it on a plate and serve. If everything is cooked correctly, the appetizer turns out to be delicious - juicy filling, crispy pita and sauce mix, turning into a symphony of tastes and aromas!

Cooking at home with garlic dressing

Garlic blends amazingly with chicken. The main thing is to add it very little so that the seasoning slightly sets off the chicken meat. To do this, add the garlic in a white sauce.

 

For the preparation of shawarma with garlic we will prepare: 300 g chicken fillet, garlic clove, yogurt, thick fermented baked milk (4% fat), cherry tomatoes, bell pepper, pickled cucumber, cooking oil, greens (any) and thin pita bread. From this amount, 2 large hearty shawarma will be obtained.

Cooking step by step:

  1. Cut vegetables into thin strips.
  2. Mix yogurt, fermented baked milk, greens in a separate bowl, squeeze garlic there.
  3. Cut the chicken into strips, fry in a pan.
  4. We cut the pita bread into two parts, put the chicken on them, season it with sauce.
  5. Put vegetables in the sauce in any order.
  6. We wrap a neat “column”.

Fry the shawarma in a hot pan until crisp. We eat while enjoying, we bite quickly - the sauce will literally flow into the mouth along with pieces of vegetables and meat. It is tasty, satisfying and quite easy for the stomach.

Read also:shawarma sauce

In pita bread with red sauce

In Turkey, doner kebab is prepared using fresh mutton, vegetables and special seasonings, which often include a special sumy spice - a sour, slightly astringent red color. It gives the sauce a pinkish tint and subtle oriental aroma. In our country, red cilantro sauce enjoys great love. We will prepare such a shawarma too.

For cooking you will need:

  • tomato paste - 2 tbsp. l .;
  • water - 100 ml;
  • a bunch of cilantro is small;
  • clove of garlic;
  • boiled chicken leg - 1 pc., large;
  • bell pepper - 1 pc.;
  • carrot - 1 pc.;
  • sugar, salt, pepper to taste;
  • a sheet of thin fresh pita bread.

Getting to the assembly of snacks:

  1. Cooking red sauce. To do this, add tomato paste and chopped cilantro to the water, stir so that there are no lumps, salt and pepper to taste. You can introduce a pinch of sugar to enhance the taste, squeeze a clove of garlic.
  2. We cut vegetables into slices, carrots with three thin strips, and we take apart chicken into fibers. Lavash cut into 2 parts.
  3. We collect the shawarma in the following sequence: sauce, chicken, vegetables. We wrap a neat roll, which we fry on both sides in a frying pan.

It turns out an interesting option for fans of cilantro. Anyone who is wary of perceiving the spice can replace it with any other herbs, for example, delicate parsley.

Dietary Shawarma with Chicken

Dietary shawarma “weighs” only 160 kcal per 100 g (measured and we know for sure!), In a portion of a large and tasty home-made shawarma no more than 400 kcal - a full meal that meets all the standards of the KBZhU. Want to lose weight tasty and satisfying? Learn to cook a dietary version of doner kebab - your waist will be grateful to you.

Necessary ingredients (for 2 pcs.):

  • chicken fillet - 300 g;
  • 100 ml of natural yogurt;
  • any greenery is a bunch;
  • spices to taste;
  • fresh tomatoes, cucumbers - 1 pc.;
  • thin pita bread - 1 pc.

We add natural yogurt, cut the greens there. Fry the chicken in a dry skillet. Cut vegetables into slices. Lavash is generously greased with sauce, spread meat and vegetables. Wrap, fry in a pan. We eat with green tea or coffee beans with a slice of cane sugar.

Original version with Korean carrots

There are people who simply don’t think of shawarma without the pungent piquant note that Korean carrot always gives. For this option, we advise you to buy 300 g of your favorite snack in advance, or cook it yourself.

Prepare pita bread, chicken leg, a little Beijing cabbage (¼ fork), tomato and sweet Yalta onion. We will prepare the sauce for everyone to taste - red, white or yogurt, diet.

Putting shawarma like this:

  1. On lavash, put shredded Beijing cabbage.
  2. Above is a Korean carrot.
  3. Then tomato slices, onion rings and, finally, poultry meat.
  4. The final touch is the sauce.

Why did we post it in such a sequence? Everything is simple.

The vegetables in this recipe are quite juicy, if you immediately spread pita bread with sauce, there is a risk that the shawarma will fall apart.

Therefore, we put the sauce only on top.

Wrap the shawarma, fry in a dry frying pan. Do not forget that the first place is always fry the place of the fold, so that the snack does not fall apart. We eat it warm and enjoy life!

With chicken and cheese

Chicken with melted cheese and vegetables is just a classic gourmet. For the recipe, you can take any hard cheese, even smoked, and the finished cheese goes very well with plates - it melts quickly and soaks all the ingredients with a viscous creamy sauce.

 

We will need: pita bread, chicken, tomato, cheese, sweet onions, a little vegetable oil, herbs. We recommend preparing white sauce by mixing mayonnaise, sour cream, herbs and a little garlic.

How to cook:

  1. Fry chicken in vegetable oil, cut into strips.
  2. Cut the vegetables into slices.
  3. Put chicken on pita bread, cover it with a slice of cheese.
  4. Lay out slices of vegetables on top.
  5. Season with sauce.

We wrap the shawarma and be sure to warm it in a pan - the cheese should melt. We eat shawarma, trying to be neat, - the snack turns out to be juicy, tender and it is important not to miss a single piece!

With mushrooms

By the way, in Lent, you can also make shawarma. Instead of meat, it is easy to add mushrooms, frying them with onions in a pan. Use any mushrooms: frozen honey mushrooms, dry white mushrooms (previously soaked in water), you can even pickled butter, just make them as dry as possible, freeing from liquid marinade. In addition to mushrooms, we will wrap carrot and greens in pita bread, which we take to taste.

How to cook a vegetarian option?

  1. Fried mushrooms with onions in a pan.
  2. Add the grated carrots, stew all together.
  3. At the end, cut the greens, mix everything.
  4. On a half of pita bread, put the mushroom filling and wrap everything in a straw.
  5. Fry the appetizer in a pan until crust.

We eat it warm, washed down with warm herbal tea. It turns out an interesting and satisfying variation. Those who do not observe fasting can add any sauce and cheese to the recipe.

Homemade Shawarma with Chicken and Vegetables

Homemade shawarma with chicken in pita bread, according to experts, is the most delicious of the thighs. The ideal option is to use chicken thigh fillet so as not to suffer with cutting meat from the bones.

Prepare:

  • chicken thigh fillet - 300 g;
  • thin pita bread - 1 pc.;
  • frying oil - 50 ml;
  • tomato - 1 pc.;
  • bell pepper;
  • Chinese cabbage - ¼ fork;
  • onions - 1 pc;
  • salt, pepper to taste.

Any sauce recipe. We recommend preparing an authentic oriental. The recipe looks like this: yogurt is mixed with crushed garlic, coriander, black pepper are added there, seasoned with a wine bite and lemon juice, added to taste. They don’t use any ketchup in the Middle East!

There is another secret: the most delicious shawarma is obtained, heated on a grill. At home, for such purposes, popular devices from the category of “multi baker” and ordinary waffle irons are perfectly suitable.

  1. Cut vegetables into slices, fry chicken and let it cool slightly (so that it does not burn hands).
  2. We spread the meat on pita bread, distribute the vegetables from above, fill everything with sauce (do not be too zealous so that the shawarma does not “float”).
  3. Turn the neat roll and fry it in a pan.

We eat and enjoy life!

With white cabbage

Of course, Beijing cabbage is more tender. But sometimes the usual white cabbage is also suitable for shawarma. It must be finely chopped, thoroughly rinsed with hands, seasoned with salt, vinegar and vegetable oil. For this option, a lot of vegetables are not required. It is enough to add greenhouse cucumber and sweet tomato to meat and cabbage.

Prepare:

  • a quarter fork of cabbage;
  • a little dill;
  • vinegar, salt, vegetable oil to taste;
  • sweet onion - 1 pc.;
  • pita;
  • roasted chicken thigh meat - 200 g;
  • tomato;
  • greenhouse cucumber.

Cooking step by step:

  1. For the sauce, mix a little mayonnaise and sour cream with a tablespoon of herbs. Add salt and pepper to taste.
  2. Cut the vegetables into thin slices, and chop the meat into arbitrary cubes.
  3. On the pita, put the cabbage, mashed with salt, seasoned with vinegar and oil. We put tomato, meat and cucumber on top. Sprinkle our entire “construction” with sauce and carefully wrap.
  4. The last step is roasting in a dry pan.

The implementation of such a recipe is inexpensive in the vegetable season, but what a juicy snack comes out! Eat with pleasure, not forgetting about the napkin.

Step-by-step instructions for wrapping shawarma

It remains to master the correct technology of twisting shawarma and you can start cooking. We offer a description of the classical scheme, and you, if desired, modify it to your taste.

A step-by-step instruction looks like this:

  1. We process half the pita bread with the sauce, leaving the 4 cm edges intact.
  2. On the sauce we spread the filling strictly in the center.
  3. We bend the edges of the pita towards the center.
  4. We wrap the bottom edges up and make a turn, covering the filling.
  5. We twist it to the end, giving the appetizer a roll shape.

There is an easier way - to add everything with an envelope. This does not affect the taste of shawarma.

In general, there is nothing complicated in preparing such an appetizer. In practice, the "origami" technique from lavash is mastered instantly - the eyes are afraid, and the hands do. The main thing is not to put too much filling so that it does not fall out. Try shawarma with different types of meat, experiment with toppings. It is tasty, satisfying and unusual. Bon Appetit.

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