Shawarma (shawarma) is a dish of oriental cuisine, which has become beloved by Russian people because of the speed of cooking, satiety, great taste. Traditionally, it is cooked with lamb. But for European people, they often use stuffing from chicken, pork, turkey. At the same time, the meat is cooked on a spit in an upright position on the grill. Such roasting clogs the aroma and gives juiciness to the meat. Finished pieces of meat are mixed with the vegetable portion of the filling, sauces and laid out on pita bread. Such a dish can be tasted either in a restaurant, which is undoubtedly expensive, or bought from street vendors, which is definitely dangerous. But if you know
how to make shawarma at home, you can repeat the cooking process yourself in your kitchen. This allows you to be sure of the quality of the product. Despite the fact that the roasting of meat will not be done on the grill, its taste will still be excellent. Let's figure out how to make shawarma at home for three people.
Shawarma Products- 500 g of meat. You can take chicken, pork, lamb.
- Lavash is Armenian or any other thin. It will take 3 pcs.
- 200 g of fresh ripe tomatoes, cucumbers.
- One large head of onion.
- Mayonnaise, tomato paste, garlic and herbs (any to your taste).
- 2 tablespoons of cooking oil for frying.
Step by step recipe
- Before making shawarma at home, prepare the sauce. Mix an equal amount (3-5 tablespoons) of mayonnaise and tomato paste until smooth. Add 3-4 cloves of chopped garlic. We put the sauce in the refrigerator for 15 minutes.
- Filling. Cut the meat into small, oblong pieces 1 cm wide. Fry in sunflower oil until the crust is browned. Even if you think that the oil is not enough, you can’t add it, otherwise the taste of the grill will not work.
- Vegetables. We cut cucumbers with tomatoes into small pieces. Chives should be chopped finely enough. Greens can be chopped in a blender for uniformity or cut into pieces that you will be comfortable to eat.
- We spread the meat on the pita first, then the vegetables. We fill them with greens. Pour it all over with a sauce that is evenly distributed.
- Twist the pita bread into a roll. It is important to do this carefully, because the pita dough is thin and can break.
If your microwave has the “Grill” function, then finished rolls can be left in this mode for 10-15 minutes. This will allow all the ingredients to soak in the sauce, to form a single flavoring composition. And what shawarma without adjika? How to make adjika at home? Very simple and tasty.
Spicy adjika recipe with traditional ingredients
When cooking adjika there are no strict rules on the weight and quality of the ingredients. Each cook chooses what and in what quantity to add, focusing on his taste preferences. For those who are just trying to cook this dish, I offer a recipe for acute adjika for shawarma, which you can change to your taste.
Ingredients
- Garlic - 6 cloves.
- Hot green and red peppers - 2 pcs each.
- Basil, dill, parsley - a bunch of each green.
All ingredients must be cleaned of seeds, husks, chopsticks and legs cut off from greens. Rinse foods under running water. You do not need to cut them into small pieces, just put them in a blender or meat grinder and turn them into a homogeneous gruel. Everything, adjika is ready. You can serve appetizing, tender, warm shawarma with sharp, invigorating adjika to the table. We hope that you learned all about how to make shawarma at home!