Pellets for shawarma. Homemade Shawarma - Useful Snack

06.11.2019

Home Shawarma (Shawerma, Shawoha) - excellent option The snack, which will have to do with both adults and children. How to cook shawarma in conditions home kitchenSo that it is not only delicious, but also useful you will learn from the recipes collected by us with the photo and detailed description.

What is Shaverm?

Now another person who did not hear about such representatives of Fast Food with the wonderful name of Shaverm remained. Prepare it in different parts of the world in their own way, and the names often sound differently: Shawerma, Shavuha, Child-kebab and others. But the basic idea is unchanged: juicy, with a large number of spices, fringe meat together with fresh or marinated vegetables and sauces wrap in Lavash (breadpage).

The main components of Shawuhi

Shawarma at home is no less appetizing than in the eaters. But the most important thing is that you will be absolutely sure of her quality, since all the ingredients are prepared by:

Meat is the main component of such a short. Suitable chicken, beef, turkeyin or pork. At first it must be chopped, and then fry on the grill. Such an apparatus in the usual kitchen is unlikely to find, so we will use the grill in the frying pan.
Lavash for Shawarma need to take fresh. It must be plastic, soft, without cracks and breaks. It also goes well, then retooth stuff put on her middle.
Vegetables use fresh or pickled. They are cut by large pieces, or made of them salad and necessarily add a large number of fresh fragrant greenery.
Can be made on a mayonnaise, tomato or sour cream basis. You can use mustard, ketchup and simple mayonnaise. Depends on your preferences.

Classic Homemade Shawner Recipe

Now we will tell you how to make shawarma in home cooking. For its preparation, special equipment will not need. We will prepare from chicken. In 100 grams of such a snack will be contained about 200 calories.

On 1 Thin Lavash Take these products:

chicken fillet - 100 g;
soy marinade-15 ml;
hop Sunnels, curry, white ground pepper - on the tip of the knife;
tomato - 1 pc.;
greens - 1 beam;
cabbage young - 50 g;
cheese - 30 g;
small pickler marinated - 1 pc.;
sour cream and mayonnaise - 1 tbsp. spoon;
tomato ketchup sharp - 30 ml;
mustard - at will;
Olein.

Cooking shawarma Let's start with fillets: mode and fold in the dishes where it will marinate. Alive soyman marina, perturbate with spices and leave for 1 hour in the refrigerator.
The grill frying pan is well heated, add some fat (oils) and fry meat for shawarma on each side for a few minutes. It must be twisted and juicy, and not dry, pushing.
Lavash spread and lubricate ketchup. We rub the cheese from above. Then we put a laid cabbage cut by slices tomato and cucumber. We water the mixture of sour cream with mayonnaise, add a slightly cooled chicken, perturbate and spray mustard slightly.
How to wrap shawarma depends on you. We recommend turning it into the roll so that all the filling is inside.
The chicken shawarma is roasted from two sides on a well-hot frying pan with a small addition of fat until caramel crust color appears. It is better to eat it hot. The proposed recipe for shawarma with chicken can be complemented by any other products.

Student Shavuha

Shawoch is just the insight name of the usual shaver. It is undoubtedly very popular among young people thanks to its satiety. But if you are worried about your health, it is better to make it yourself. How to make a shawl at home you will learn from the following recipe.

Required ingredients:

1 thin pita;
150 g of pork;
3 lettuce;
1 tomato;
2 large champignon;
50 g of cheese;
by pinch paprika, curry, grind pepper;
30 ml of lemon juice;
50 g margarine;
salt, oil.

For watering:

1 yolk;
100 ml of Olein;
15 ml of lemon juice;
30 g mustard;
1 tbsp. spoon of crushed greenery;
salt, sugar taste.

Of course, the proposed Shavukhi recipe is only one of many. But all the proposed options are very similar to each other. First, the point is cutting the strips width 1 centimeter. Sprinkle them with lemon juice, sprinkle with spices, we stirrate a little bit and leave half an hour to soak.
As usual, the grill for shawarma replaces us a frying pan. Heat in it a little fat, we spit and fry meat.
While preparing pork, we will make sauce for Shawochi. Egg yolk Thoroughly whipped with a pinch of salt, sugar and mustard. We continue to beat by adding Olein on a spoon. Mass should be obtained homogeneous, creamy. In conclusion, we will add lemon juice and add a small-sided greenery.
The fried pork is taken out on the plate, and in the remaining fat, fry the cut mushrooms.
Got home shawoch is just. Slim pita lubricate watering. Perturbing half grated cheese. Unlock lettuce leaves. They find meat, mushrooms, chopped vegetables and residues of cheese and turn into a roll.
Margarine melts and lubricate them with a roll from all sides. Fry before appetizing crust from all sides. We told you how to cook a shavoo to be and satisfying and useful for the body.

St. Petersburg Shaverm

Shawerma is served in Pete - Fresh Flat Bread Pellet. We want to offer one shaver recipe, the meat component to marry in yogurt.

1 Pete will need:

100 ml of yogurt;
a piece of ginger root;
1h. spoon seasoning for chicken;
1 garlic teeth;
1 tbsp. spoon oil olives;
150 g of chicken breast;
1 tomorrow and cucumber;
1 handful of crushed dill;
1 bulb;
salt taste;
50 ml of mayonnaise;
50 ml of cream;
1 garlic teeth;
oil for frying.

First prepare marinade. To the yogurt add spices, oil, grated ginger and finely chopped garlic. The mixture is stirred and evenly applied to the chopped breast. Cover the film and leave for a couple of hours.
Watering must necessarily draw, so we will make it in advance. We mix mayonnaise with cream and very finely crumpled garlic. If desired, you can save and add curry. We remove it in a cold place.
Cutting the halves of rings and pour boiling water, so that all bitterness left. Cucumber and tomato regime are large pieces and mix with dill.
In the pan well heating fat, we spit and fry up ruddy crust Pieces of pickled breasts.
Pete cut in half. Each half is abundantly lubricating the sauce. Unlock vegetables and meat and fold into the cone. You must have an open shawarma. Watch it with parchment paper and put into the microwave for a few minutes. From above, hot filling put some more sauce. Delicious and useful shaver is ready.

Turkish snack

Döner-kebab - very rash snack From lamb and vegetables, which is done in Turkey. Of course, lamb can be replaced with chicken or pork, but then it will not be a shorter way. To make it easier for it, we offer you a step-by-step recipe.

For 2 servings, doner-kebab you will need these products:

300 g of mutton pulp;
50 ml of soy marinade;
20 ml of balsamic vinegar;
2 whisper of dried thyme, hops Sunnels, grinding peppers;
50 ml of Olein;
30 g mustard;
100 g of Beijing cabbage;
1 tomato and cucumber;
2 garlic teeth;
kinse twigs;
100 ml of mayonnaise;
salt taste.

Cooking meat for doner kebab is quite a long process, so better lamb Bake in advance, and before you lay out in pit, heat the microwave. The flesh is picked up in several places with a knife and rub the mixture of soy sauce, mustard, vinegar, oil and spices. Cover and leave for several hours to marinate.
Then we pack lamb in foil so that the juice formed during the baking does not flow. We prepare in the oven at 180 degrees about 40 minutes. Let the baked meat give a little cool and cut the centimeter straw.
Cabbage shining, tomato and cucumber crushing. Kinsee leaves and garlic finely rub. We mix everything and refuel mayonnaise.
Peit we divide in half. In the middle of layers put salad and meat. The finished diner-kebab is better to warm in the microwave.

As you can see, the recipe for home shawarma is very simple in performance and absolutely not necessarily strictly follow him. Here you can completely free your imagination and come up with your own version of this Kushan.

Video: Home shawarma - simple step-by-step recipe

While the Internet is arguing on the Internet, how to say "Shaverm" or "Shawarma", we will quickly prepare this satisfying snack. Not necessarily go to the search for street food for the threshold, and at home the shawarma is not worse, but even better. Configure yourself: we control everything that gets into a subtle cake, absolutely all ingredients: meat, and vegetables, and sauces. We can replace fatty pork on turkey or chicken, eliminate sharp sauces Or, on the contrary, put from the soul, if you like the sharp. Huge scope for fantasy!

I don't know how you have, but in our city all points with street food, to put it mildly, dubious! If you have a similar situation, do not risk health, prepare yourself!

So, we turn to the ingredients (on 4 pieces):

It is difficult to indicate which sauces and ingredients are needed, because your shawarma must consist of your favorite products! The Auger applies to the number of components ... But I will indicate those ingredients that are commonly used for cooking in our family, and you set up a recipe for yourself.

Armenian Lavash - 2 pcs. (each sheet will cut into two parts)
Chicken fillet (or turkey) - 400. You can use any meat to your taste: pork, beef, etc.
Garlic sauce - 4 tbsp. l. (You can cook yourself, mixing the thick sour cream with the crushed garlic and greens)
Green Salad Bow - 2 Art. l. (chopped finely)
Vegetable oil for roasting meat - 2 tbsp. l. (I use olive)
Korean carrots - 250 g (in our shawarm this is a mandatory ingredient)
Ketchup or any other favorite sauce (you can use barbecue, sour-sweet,
Chile sauce, etc.
Tomatoes - 2 pcs. medium size
Salt, sugar, pepper to taste

What guy to choose for Shawarma?

In our city, there are two types of Armenian Lavash: Round and in the form of rectangles. In this recipe I used rectangular, but the form does not affect the form, use which more convenient. I prefer to pack the stuffing as it should be so that no sauce has a bit, so I prefer rectangular lavash.

Shawarma at home (recipe with photo step by step)

We rinse chicken fillet, we dry on a paper towel, cut into small pieces. In a frying pan heating vegetable oil And we lower meat into it.

Fry to slightly golden color, then add salt, pepper, favorite spices. We interfere with the spatula so that the pieces are not burned.

It does not matter what meat you make shawarma, meat must be made to complete readiness! In the case of chicken - it takes 10-15 minutes, the beef will prepare longer.

If, at the end of cooking, meat pieces seemed to you too large, you can additionally cut them with a knife.

While the meat is roasted, cut vegetables. Tomatoes - on the pieces of medium sized. Usually I put and green fresh cucumbers, but now the time of year - the late autumn and cucumbers have long moved away, and Turkish is completely tasteless. If you have fresh cucumbers at hand, be sure to use them in the filling: with them the shawarma is tastier and "fresh" taste.

Onions finely shining.

Now we decide the slim sheet of the pita on the table and begin to fill the cake. I usually cut every sheet into two parts, and the shawarma still turns out very large in size. You can make one trial, and then adjust the size of the pitaway. For example, divided not into two parts, but for three.

How to wrap shawarma?

As I fill in Lavash: I retreat from each edge of 2-3 cm, first lubricating a cake with ketchup and garlic sauce. Then I post the Korean carrot, roasted meat, then tomatoes and greens go into the course. Here you give the scope with your creative gusts and focus on your taste: for example, if you like white cabbage, Touch and add to the filling.

If you use a fresh white cabbage, first sink, slightly score, and then shake the cabbage to become more gentle.

Penate the edges of the pita, as shown in the photo. And further tighten the impressed edge in the direction from left to right. During the folding, slightly add the tube with the palm to the filling well "ravaged." Everything, Shawarma is almost ready!

So that Lavash became crispy, and did not remain rubber, I recommend to fry it in a grill in a pan without oil on each side. First, Lavash will not unfold if we are driving seam. Secondly, the structure of the pellet will change dramatically! Well, thirdly, hot shawarma is tastier - checked repeatedly!

And now I finally call relatives to the satisfying snack)! Bon Appetit!

Shawarma is very nutritious, and perhaps every member of the family will eat one thing, no more. If you have a filling and lavash - turn the score about the reserve, pack in food film And put in the refrigerator. There it will be stored for several days (2 days, I do not advise you longer). At any time you can warm the shawarma in a pan and file to the table. Do not heal it in microwave ovenSince the tomatoes heated in it are not very pleasant to the taste, and greens - and worse.

Be sure to share in the comments, how do you cook shawarma? Maybe something delicious and unusual in stuffing? And it's still interesting, did you try to bake a pawish on your own? He heard that he had two times or two, but did not try yet. If you have a proven recipe, please share.

Bye Bye!

When adding a photo in Instagram, specify #pirgeevo or # Piegeaevo tag, so I can find your photos on the network and admire. Thank you!

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Shawerma, Shaurma, Shavar - as soon as it is not called this dish of Arabic origin. It would seem, a simple combination of pita, vegetables and meat, and how tasty! Watching the preparation of this snack in street points, you think about it, but can I also? We bring to your attention the advice on how to cook at home shawarma and step-by-step recipes. This will allow you not to expose your stomach risk by purchasing it at the dots of catering, and learn how to prepare the dish on your own.

How to make shawarma at home without special equipment

One of the main features of cooking this delicious Arab snack is the finest cutting of meat slices. In establishments and public catering points, it is provided with the apparatus for the preparation of shawarma. If you are not very good to contact the knife or meat too tough, you can resort to pre-frost. Then, with meat, it is easy to remove pieces resembling chips. If you prefer to prepare dishes using fresh meat, Choose parts without strey, adipose tissue, as well as the most acute knife.

So that the Shawarma had the same taste that the dish acquires when cooking with the help of a device, pieces of meat, it is necessary to fry well in the hot oil to the formation of a golden crust. For this purpose, a grill frying pan with a corrugated bottom is perfect. During frying it is necessary to show caution and try not to cut meat - inside the pieces should save their softness and juiciness.

What a pita lava or pellet is needed for shawarma

When choosing a thin Armenian lava for Shawarma, you need to make sure of its freshness. Try collapse a sheet, and if cracks or damage will appear on its surface, the pitaash is not suitable for cooking. The use of such a pita will lead to the ruptures of the sheet, and it threatens the fact that your snack will raise in the hands. The same applies to the pit. If you decide to prepare Shawarma in this Arabic cake, make sure that it is fresh. To save the freshness of the pita or pit for a long time, store products in the refrigerator at a temperature not higher than +5 degrees.

What meat and sauce is better to use

For the preparation of shawarma, a chicken fillet is perfectly suitable, pre-pickled in a mixture of Art. l. Lemon juice, three art. l. Water, one art. l. Olive oil and a teaspoon curry. A more authentic recipe involves the use of lamb or veal. In this case, meat should be marked in a mixture of 200 ml wine vinegar, five crushed garlic teeth, take one teaspoon of each seasoning - cinnamon, paprika, nutmeg and salt to taste. Very tasty shawarma is obtained when used smoked chicken or duck.

Shawarma sauce is a very important ingredient. If you do the usual mayonnaise, the snack will still get tasty. But supplementing the shaver with garlic grax based on sour cream, you will give the dish additional piquancy. Preparing the sauce is very easy: the glass is not very thick sour cream mixed with the 5 chopped cloths of garlic and two tablespoons finely chopped cucumber. It's time to add spices to taste, and the mixture is sent to the refrigerator by 1.5-2 hours. Ready sauce You can safely use for other dishes.

Recipes Cooking Shawarma at home with photos

The best home shawarma recipes presented below contain detailed instructionsThanks to which you can cook this dish is no worse than an experienced oriental cook. You are leaving all the subtleties of cooking this snack - starting with a delicious roasting meat and ending with how to fade a lavash. Each method of cooking shawarma has a detailed set of ingredients, so that you will be fully armed before cooking.

Chicken Shawerma in Lavash

Shaverm using chicken meat - One of the most common options for this dish. With chicken it is easy to work, the meat is well splashing and perfectly combined with various vegetables and sauces. This meat grade has delicate taste And like everyone. For the preparation of dishes, you will need the following ingredients:

3 large pita listers;

400 grams chicken fillet;

2 tomatoes;

2 cloves of garlic;

mayonnaise, ketchup and other sauces to taste;

salt, pepper, curry.

In a dry frying pan, we put finely chicken chicken, sprinkle curry, fry until golden color, add salt and pepper, remove from the fire.

Cabbage cut straw, sprinkle with salt and press.

Cucumbers cut straw.

Tomatoes cut plates.

Grease the lavash sauce with the addition of crushed garlic.

On one side lay meat, we sprinkle the cabbage, we lay the cucumbers from above the "Christmas tree" and put some slices of tomatoes.

First, turn the long edges of the pita, and then completely twist it into the roll.

Slightly heating on a dry pan.

Home shawarma delicious "like in a stall"

How to make Shawarma at home so that it turns out "like in a stall"? Many cookies are asked by this issue. You will receive the answer to it in the next recipe. For cooking you need to stock such products:

1 sheet of pita;

2 chicken legs;

200 grams of carrot in Korean;

200 grams of white cabbage;

1 small pickle;

1 small fresh cucumber;

approximately half of the medium tomato;

seasoning for chicken tobacco, salt, pepper;

on one tablespoon of mayonnaise, sour cream, ketchup, mustard and olive oil;

clot of garlic.

Separate chicken meat from dice, fall asleep seasoning, lubricate olive oilSend to refrigerator for an hour and a half.

We make sauce - mix the sour cream, mayonnaise, crushed garlic, finely chopped salty cucumber.

Fry meat until golden crust, cool.

A third of the pita lubricate the sauce, lay a chicken on him.

Sprinkle chicken finely chopped cabbage.

On top of the cabbage laying carrots.

Cucumber cut into small straws, lay out for carrots.

Top view slices of tomato, wrap, fry on a dry frying pan.

Video recipe for home shawarm

Fix the skills received in the presented instructions, to see with our own eyes, how the right shaver is done, you will help you a video recipe. It disassembled in it in detail every stage of preparation - especially the one that most of all interests most of the cookies going to cook this dish at home: how to fade in Lavash so that he does not fall apart.

Real, classic shawarma is a rather fatty roasted meat ( chicken Babes, pork or lamb) with the addition of fragrant sauce, vegetables, special sauce and fresh greens. They are wrapped in a thin pita, which is then roasted in the fat, which was wound when roasting meat to crunchy, golden crust. In some cases, it is used to prepare Shawarma, Piet - Eastern Bread with a cavity inside, in which it is placed delicious stuff. But it is not always possible to trust the street vendors, and you can not believe the time and restaurants, but the shawarma at home is cooked, will be one hundred percent under your control. You use fresh ingredients, favorite types of meat and vegetables, and even cook sauce to your taste.

Home shawarma is completely the fruit of your works and quintessence of your preferences. In this performance it will be difficult to talk about harm, the shawarma will not be harmful to the salad. I often, especially in summer, cook home shawarm And I think it is an excellent and fast snack for the whole family. Easy way to feed households and fresh vegetables and useful proteins from meat. If you do not get involved in sauces or cook it from a fat mayonnaise, but for example, from sour cream, then the usefulness of the dish of questions will not cause.

Features of cooking meat, sauce and vegetables

Dairy products are used as sauce for shawarma - sour cream, kefir or mayonnaise, with the addition of fresh greenery, spices, crushed garlic. It is the sauce that makes a simple dish, convenient for eating "on the go" and fast snack original and juicy.

In addition to traditional vegetables - crispy fresh cucumber and juicy tomato, fresh or sauerkraut, Korean carrots, Frey potato slices and many other ingredients.

Thin pita or cake, and for those who know how to masterfully bake bakery products You can cook at home, for this requires a minimum of products, and the cooking process is easy.

Delicious homemade shawarma with chicken, cucumber and Korean carrots

In fact, for the preparation of Shawarma, only lamb was initially used, but later the recipe was changed, and now the chicken meat from the legs and porcels of chicken are increasingly used. You can take I. chicken breastBut then you need to be careful and do not cut the meat when cooking. Shawarma with chicken One of the most popular now in home cookingbecause it is very simple, inexpensive, and the result is very tasty.

Korean carrots - 100 gr.;
Fresh cabbage (Peking) - 100 gr.;
Fresh cucumber - 1 pc.;
A little fresh greenery;
Chicken meat with ham or fillet - 300 gr.;
Thin armenian Lavash - 2 pcs.;
Tomato paste - 2 tbsp. spoons;
Mayonnaise 0 2 tbsp. spoons;
Chopping seasoning curry;
Some vegetable oil;
Salt large and black pepper - to taste.

Cooking:

1. Cut the chicken meat medium in size with pieces, season with salt and pepper and sprinkle a special curry. It is good to launch the spices in meat and fry it until golden color in a small amount of oil. The chicken must be fully cooked. Ship the fried chicken into a bowl so that she cooled.

2. Finely cut the washed fresh greens, and chopping cabbage with thin slices, cucumbers cut into a thin straw, without removing the cores.

3. Mix good mayonnaise with normal tomato pasteto taste you can add garlic sauce or a bit zhugugo Pepper Chile.

4. Loose part of the pita sauce, lay out pieces of meat, vegetables and greenery, add Korean carrot, top add more sauce and wrap in a roll.

5. To form the desired number of servings and fry, warming the shawarm until golden color from all sides.

Feeding to the table, cut the shawarma in half, making a slant cut, add fresh salad leaves and separately - an additional portion of the sauce.

Juicy Homemade Shawner (Shawarma) with minced meat and mushrooms

Very tasty and incredibly juicy shawarma is obtained on this recipe, because instead of pieces of meat used homemade minced With seasonings and spices. In addition, mushrooms are used mixed with melted cheese. Believe me, such a shawarma at home will not be worse than in street cafes and restaurants. A combination may seem to someone not quite familiar, but I highly recommend trying to cook shawarma with such a set of products.

For cooking you will need:

250 gr. homemade minced
280 gr. any mushrooms, such as champignons fresh;
2 Small bluish bulbs;
A little soft fused cheese;
Fresh Beijing Cabbage;
1 chili pod;
Slim pitaway;
Some vegetable oil;
Dry herbs, salt and pepper - to taste.

Cooking:

1. Cut one repfation bulb with small cubes, rinse mushrooms and cut into small pieces.

2. Heat vegetable oil in a frying pan and fry the mushrooms first to remove the whole fluid. Add to Mushrooms Salt and Spices and melted cheese, constantly stirring to trace so that the cheese melted and turned into a dense sauce.

3. Separately fry the chopped onion and shifted into a frying pan chopped meat. To bring all the ingredients on the stove to complete readiness, without forgetting to delve salt, spices and black pepper.

4. Cut the second bulb with thin half rings, salute well and fill with a couple of minutes with boiling water or a little apple vinegar. If a regular bow is suitable for frying, then making the best red varieties.

5. Grind chili pepper, removing pre-burning seeds.

6. Lavash lay out mushroom sauce, on top of add fried to mince, cabbage, prepared chile and pickled onions. The final layer is made of mushroom sauce.

7. Now the filling tightly wrap in the pita, the extra cake of trimmed and fry it until golden color on a dry corrugated pan.

Well, it is possible to file a dish to the table, decorating it with sprigs of salad leaves or fresh greenery.

Delicious home shawarma with turkey - reveal the secrets of cooking

Delicious and at the same time quite junk food For quick snack, if you decide to buy a shawarma on the street. But if you have a fresh shawarm on your home on the table, then all the products and methods for their storage are known to you, the meat was fried themselves, the spices added to their taste. In such a shawarm, benefits and pleasure will be much more. For example, the turkey shawarma will not be too fat, such as pork. After all, turkey fillets, which is used, fairly lean and healthy meat, so that the finished product can be considered almost dietary. Calorie will depend on how much sauce you put and oil use for frying meat. Everything is in your hands.

For cooking you will need:

Beijing cabbage is a small kochan;
1 Red Lukovitsa№.
2-3 salted barrel cucumber;
1 Fresh cucumber;
100 gr. korean carrots;
1 tbsp. Spoon mustard;
2-3 sweet tomatoes;
2 tbsp. spoons of soy sauce;
2 tbsp. spoons of sour cream and mayonnaise;
85 gr. melted cheese;
300 gr. turkey fillet;
Spices - salt and black pepper, sweet paprika and curry, provencal herbs - by pinch;
A bit of vegetable oil.

Cooking:

1. To cut thin half rings onion, shifting into a bowl and either scream with boiling water, or pick up in salts, sugar and apple vinegar.

2. for sauce mix melted cheese, soy sauce, sour cream and mayonnaise, and mustard. Salt and season with spices, and mix thoroughly. To taste you can add a couple of cloves of garlic.

3. Turkey cut into small pieces, season with salt and spices and fry until readiness.

4. Currency cucumbers, both fresh and salty cut into a thin straw, and chopped tomatoes with cubes. Cabbage to grind and melt hands.

5. Lavash on the working surface under the working surface, wipe it with sauce, put meat, cucumbers and tomatoes, Korean carrots and cabbage, add more sauce and pickled onions, minimize into the tube.

6. Fry on all sides on a clean dry pan, and to those who are not afraid of unnecessary calories, the frying pan is useful, in which the turkey fried - the pellet can be fasten in it with oil residues.

Bon Appetit!

It is pleasant to diversify the taste of the shawarma, replacing the meat with a good ham or any other smoked meat, and a large number of vegetables make a juicy dish and useful.

For cooking you will need:

Thin pita - 1pc;
350 gr. good ham;
Any solid cheese - 200 gr.;
Big beade of greenery and salad leaves;
150 gr. korean carrots;
A little mayonnaise;
2 juicy tomatoes;
Red Bulgarian pepper - 1 pc.

Cooking:

1. Cut the ham with a thin straw.

2. Bulgarian pepper And tomatoes are crushed by cutting into small cubes.

3. Machine fresh greens as much as possible and mix with mayonnaise, add black pepper.

4. Lavash on the working surface of the table, wipe with vegetables and vegetables on the working surface salad leaves, add Korean carrot and turn well to make the shawarma without falling around when frying.

Heat, roasting the sides of the pellet to ruddy color and served hot to the table. Delicious, crispy and useful shawarma at home is ready!

Having prepare Shawarma on this recipe, it is worth paying special attention to the taste of meat, perhaps it is for a while it is necessary to pickle for juiciness and softness, attaching additional taste. Surigui and Adzhika will take a special place here. Real Caucasian taste. If you never tried this, I really recommend you.

For cooking you will need:

Sauer cabbage with beet (in Guriy) - 150 gr.;
Juicy lemon - 1 pc.;
Not very salted cheese or Suluguni - 200 gr.;
Cinse and basil bunch;
3 tbsp. spoons adzhika;
1-2 juicy tomatoes;
Slim pitaway;
300 gr. mutton mutton;
2-3 cloves of garlic;
150 gr. Greek yogurt;
Favorite spices and seasonings - to taste;
1-2 red bulbs.

Cooking:

1. Machine onions, save and slightly mocking it with his hands so that he will let juice. Clear and cut garlic, add to Luka together with spices and seasonings. Sick the juice of half lemon, and the leaves of purple basilica.

2. Mathematically cut into large pieces, salute and mix with onions and seasonings. Leave for marination for a couple of hours. To spices better absorbed into the flesh, you can add some vegetable oil to meat.

3. in yogurt add chopped garlic, salt, pepper, little lemon juice, Kinsea greens and mix well.

4. Large pieces of marinated cabbage cut thin straws.

5. Fry pieces of meat on a grilled frying pan with an oil until ready, then we cool and grind slices of convenient for eating size.

6. Laind a small number of Adzhika Lavash, add cabbage layer, then pieces of meat, chopped tomatoes and cheese, and generous serving sauce.

7. Wrap a filling in the cake and fry a pan or grill to a crisp crisp. You can serve in any convenient way, for example, making a bakery wrapper.

For cooking, any part of chicken meat is suitable, but it will be better and more likely to work out with the female fillet, it must be predetermined from fat, peel and cartilagers. Mushrooms can also be any, but the easiest way to take gentle champignons.

For cooking you will need:

1 sweet bulb;
200 gr. any mushrooms;
250 gr. chicken meat;
Salt pepper to taste;
A couple of cloves of garlic;
Slim pitaway;
Fresh greens;
2-3 juicy tomatoes;
85 gr. mayonnaise.

Cooking:

1. Grind onions, garlic and mushrooms and fry before evaporation of fluid.

2. Cut into a thin straw chicken, add to mushrooms and fry with the addition of salt and spices.

3. Cut tomatoes and fresh greens. Dispatch Lavash, losing it with mayonnaise with the addition of salt, pepper, garlic and greens, lay out from above meat and vegetables and add more sauce.

4. Wrap and fry on a dry pan, but as a supplement to this shawarm, slices of fried potatoes are perfectly suitable.

Bon Appetit!

Delicious and simple pork shawarma at home

And of course, it is impossible to pass by the traditional and usual kind of homemade shawarma with pork. This is the most common meat in our latitudes and can be prepared very tasty. The pork shawarma may seem to you slightly fatty, but the thing is which meat you take. Do not like fat, then use lean pieces of ham or blades. Neck for those who are not afraid for their shape. By the way, you can finish both kebabs in the shawarma, it will only need to cut it into pieces into pieces in the finished form. But in this video recipe you will see how to prepare a simple, but delicious homemade shawarma with pork.

N. it is nothing complicated to buy a finished shawarma on the street, but sometimes I want to change something in the recipe, do something in my own way. I know such a feeling? Or may it seem that the price for it has been unscrupulous to it lately? Then this article is for you, here we will tell you how to cook Shawarma most deliciously, quickly and not too expensive. For special enthusiasts there is even a recipe with your favorite sausages!

Shawarma cannot be called an invalid Russian dish, but since the USSR, the Russian cuisine is made up traditional dishes Many countries, including the East. Now it is possible to buy it literally everywhere - on each street, it certainly stands around the clock kiosk, and the choice does not disappoint. And if if you wanted more sophisticated tastes and verified quality, a simple dish can be ordered in many restaurants and everyone will surely surprise you with their feed.

In a word, the popularity of Shawarma today reached a peak and therefore the ability to prepare it appreciates higher and higher. And it is not surprising, because there is nothing more tastier than good, fresh meat and vegetables in combination with hot and slightly crispy lava ... We will gladly tell you how to cook the best shawarma in your life at home and even share some of the secrets of the wizard! Let's proceed?

Homemade Shawarma with Chicken

Perhaps it will surprise you, but traditionally the shawarma does not go almost no vegetables - no cabbage, nor cucumbers and even more so no corn and potatoes. Although now recipes and become very quickly modified, first we want to offer you a closer dish option to our origins, without extra additives - only meat, pitaash and onions. Many are afraid to cook according to the recipe, because they do not want the dish to succeed dry, but it is very good - properly cooked meat simply cannot be so.

Ingredients:

Chicken fillet (preferably red meat) - 200 grams per person;
Spices for shaver (read more in the application "Capture Secrets");
Lavash thin, fresh - 1 pellet per person;
onion - 1 \\ 2 small bulbs per person;
Adzhika.

How to cook?

Step 1. First clean the onions, wash it and cut down the bottom and top parts. They will not need them. Meat rinse. We wrote about the red fillet there - this meat shot with the heads and porms of chicken. It is this meat that is juicy and gentle and traditionally goes part of the dish. Therefore, we do not recommend using fillet from breast.

Step 2. How can thinly cut meat. The pieces should be long, but the thickness is so thin, as far as possible. Sliced \u200b\u200bsalted meat and pour with spices, in your opinion the most suitable. Marinate Ply room temperature In a closed container about an hour or more.

Step 3. In the meantime, we put onions with thin half rings. You can use red and white onions here, it will not affect the taste, and the content too - the contents will hide behind the pellet. On a hot oil sprinkled, fry onions about 20 minutes until it acquires a golden color and soft texture. The main thing, do not burn - it will greatly affect the taste.

Step 4. Now, heal the pan (desirable wok) with a thick bottom and high side. Heat the oil on it and when the dishes will be hot enough, put the chicken with tongs on it so that the juice from the marinade remains in the tank.

Constantly stirring, fry the chicken until readiness. You will not need a lot of time, as a thinly sliced \u200b\u200bbird's meat is prepared very quickly. It is also very important not to reap, because then the meat can be cut. It will affect the taste too much and spoil it, so it's not worth doing this.

Step 5. Spread the pita on the working surface. To the center, lay out the chicken, on top of the layer of Luke and Adzhik to taste. Tightly wrap the shawarma, and then fry on a dry frying pan on each side to shut down the pita or send to a strongly preheated oven. Shawarma is ready! Serve is recommended with vegetable salad and sharp sauces.

Bon Appetit!

Shawarma with pork at home

Shawarma has never been dietary dish, so best Meat It will be high-quality, gentle and fatty pork. Of course, you can always replace any other my favorite meat or at all to make it vegetarian, adding beans, egg or, for example, soy meat. And, most importantly, remember - cook with love and everything will succeed in you better than you can imagine!

Ingredients on two shaws:

Pork fillet - 250 grams;
Marinated cucumber - 1 large;
White cabbage;
1 small bulb;
1 \\ 2 small carrots, can be replaced by Korean carrots;
1 Middle Tomato:
salt;
Lavash - 2 pellets;
ketchup, mayonnaise.

How to cook?

Step 1. Wash all vegetables, clean the bow. Meat too need to wash large pieces Fat still preferably cut.

Step 2. Slim down pieces of meat, soda salt and leave to pickle for 30 minutes. Tomato and pickled cucumber Cut the thin straw, all the vegetables spread over individual sortshes. Bulbs Cut into thin half rings and pour boiling water in a deep bowl. It will remove the excess bitterness and sharpness, in a couple of minutes you can merge water. Carrot Stodit on a large grater or a special grater for Korean carrots. A sharp knife to lie cabbage. She should come out about handfuls per person.

Step 3. Cabbage you need to put in a deep bowl, slightly sprinkle with oil and sprinkle salt, leave for 5 minutes. After that, clean hands as much as you can fright it. The vegetable will begin to give juice and soften, it will allow you to get rid of excess volume and make the taste more rich and enjoyable. After you break the cabbage, mix it with carrots.

Step 4. Heat the deep-bottomed frying pan and sprinkle it quite a bit oil. Put pieces of pork on a hot surface and, periodically stirring, fry the meat until it is ready - and this is about 10 minutes. Of course, the thinner you cut the meat originally, the better it is faster it is pricked.

Step 5. Expand Lavash on the working surface. From above over the entire surface, chaotically distribute ketchup and mayonnaise, if you wish, you can add mustard, adzhik or any other favorite sauce - the main thing is not to overdo it with moisture. For the same reason, you do not need to smear the sauces, leave them in the same condition, in which they lay down when applied.

Step 6. Place the roasted meat on top, distribute evenly along the center of vegetables. Then, tightly roll the pita, together with the whole stuffing so that the pellet is completely closed. For details on how you can wrap shawarma we will tell in the appendix.

Step 7. Put the finished shawarma in a strongly preheated oven so that it will be slightly twisted, it will take about 7-10 minutes.

You can serve the shawarma or cut into two halves. Bon Appetit!

Home shawarma with cheese and sausages

No matter how interesting recipes with meat, sometimes they are too expensive, including in time. I wonder if it is possible to prepare a favorite shine with sausages, so that it almost did not need to cook anything? Of course you can, moreover, it will work out very interesting, you can add some more cheese and, of course, your favorite sauces. The time for cooking will not leave almost no - about 10-15 minutes a maximum, and the result will turn out to be satisfied and very tasty. And most importantly, quite inexpensive.

Ingredients on 2 shaws:

Sausages Favorite exactly, it is not important for the recipe - 4 pieces;
1 small tomato;
solid cheese - 100 grams;
ketchup, mayonnaise;
Lavash - 2 pellets;
Korean carrot - 70-80 grams (optional);
Fresh or salty cucumber - 1 medium;
Any vegetable at will.

How to cook?

Step 1. Wash the tomato and cucumber, if it is fresh, cut extra pieces. Sausages also clean the peel and lay out everything on the work surface. In principle, in this recipe there are no stringent restrictions on the choice of products, all you use - can be a combination of your favorite products or products at hand. Want to use sausage instead of sausages? Forward! Would you like corn? You can add it. Or maybe you have a Bulgarian pen in the refrigerator? Wonderful. We'll fit all this, wash and proceed to cutting.

Step 2. Tomato and cucumber Cut the thin straw, the cucumber can be wiped on a special grater for Korean carrots. Crispy ingredients in this recipe is not enough, so we recommend that you use the latest cucumber, but it depends on your preferences. Any other vegetables, if you use them, you also need to slightly cut and put aside. Cheese Suitoriate on a large grater and put it separately - it will go to the very first.

Step 3. Sausages. And here are the options and we have several. Of course, like meat, you can simply cut it thinly, but there is one more very interesting option. Tell me, do you like hot dogs? If so, then you will surely understand what I lead to, isn't it? 
This is very good way Sobet two favorite dishes, so I can not complicate your life with cutting, but leave everything as it is. It turns out very tasty, you can not doubt!

Step 4. Spread the pita on the working surface. Top to abundantly apply your favorite sauces, sauce and ketchup, you can mustard - everything is in turn! Then, along the center of Lavash, distribute cheese. Here we let him go to the progress first, because being closer to the edge of Lavash, he will have time to warm up and melts - isn't we adding it for this? If it is not too important for you, you can add it anywhere. Sausages, if you cut them, just distribute over the cheese, and if you use integers - millet set them next to the center itself. In this case, the shawarm will not be too long, but very thick and juicy inside. On top of the sausages in the watery order, distribute the sliced \u200b\u200bvegetables, you can sprinkle on top of the greens, seasonings, an additional layer of cheese or leave as it is - the case remains for small.

Step 5. Wrap the upper and lower edge as close as possible to be sure that sausages will not remain somewhere in the center, but will be at the surface itself. Then, like a roll, turn tightly with a shawarma and press it slightly so that the excess air is left and all the sauces stick to the stuffing. Now, it remains only for 10 minutes to send Shawarma to the heated oven and you can rather begin to the meal. See how easy it is?

Bon Appetit!

How to cook home shawarma. Secrets of preparing a real home shaver

Secret 1. Spices. In the preparation of real shawarma or, to be more accurate, shaver, one of the most important factors is the correct selection of spices. Meat itself should be high quality to provide bright taste and juiciness dish but unique aroma And oriental notes can only add spices.

Of course, the True Masters always prepare their mixtures themselves and the secret of its preparation transmitted strictly to secret and only "their" people. It is almost impossible to output this secret and everyone has its own secret. Therefore, all that we can give you is the main components of the mixtures that are known to almost everyone. And so what to add also in what quantities it is mixed, you can only tell you the experience, language and "feeling of the cook".

Therefore, do not be afraid to experiment and work out "the very" taste. Perhaps you will ever become the wizard of the secrets of which in vain try to derive all guests and their spies? 

Among the well-known mandatory spices, which are listed: Coriander, mixture different species Peppers, turmeric, paprika (preferably smoked), cardamom, sometimes put cinnamon. Also recommended to add zira and overgrown mustard seeds. In short, almost everything you can find on a bench with spices on the eastern market.
And in the festive options for making dishes even add dried fruits and nuts. Surprisingly, how much is not true?

Secret 2. Cooking meat. I think many of you have seen that in kiosks with high-quality shaver meat, the meat is never roasted in a skillet. It is cut from some large vertical spit, on which the meat is riveted with a very thick layer.

In fact, it is in this spit and lies the second largest secret to the preparation of perfect shaver. This is not just the usual grill for us. The meat is cut by very thin slices and, most often, with some specific parts of the animal body, and then also maridated with salt and spices. After that, there is a lot of pieces of this marinated meat on this long chapper and every few levels are glorified by high-quality ram or goose fat, and sometimes the other in turn. And then, all this is slowly preparing, slowly rotating in front of the heat source, ideally coal.

This is how the real taste is created and cook such at home without special equipment, of course, it is impossible. But for many, the problem does not seem so big, people come up with a variety of interesting ways as you can cook something like this at home. And we have one interesting for you!

To do this, you will need to cut the meat of chicken with the legs and interface it for about an hour. Then, put meat into a metal saucepan and close the lid smoothly so that there is a very small passage for air from the furnace. Then, you need to install a saucepan in the middle of the preheated oven. And, last - you will need a wine plug. One or two, but they should be dry. So, install it on the lid with a saucepan and on a piece of foil somewhere in the oven and do not open the oven for 40 minutes. The plug will begin charring and natural smoke will soak chicken meat slowly and gently in the process of its preparation. The saucepan will give meat not to dry and burn and at the exit you will get very gentle and the most nice chicken meat, which will almost not distinguish from real shaver. A large plus will also be a piece of goose fat in a saucepan. Successful experiment!

Secret 3. Watch Shawarma. When all the ingredients are prepared correctly and shawarma is compiled, a timid question arises - how to wrap it? Options are actually quite a lot and there is nothing complex in them. Now we will explain the most basic ones.

So, here's a good and fairly simple option. This method is ideal for a shorter, but thick shawarma, such as Shawarma, which we prepared in the third recipe - with sausages.
In this option, you need to fold the lavash in half by shorter parties. That is, imagine a rectangle. From above and below longer sides, and on the sides are short - Lavash is also arranged. And now the short sides need to fold one to another, and then move the top edge of the centimeter by 3-5 down, so that the piece turned out to be slightly wider.

Now, the stuffing will need to be laying parallel to the sides, from top to bottom. When the entire filling is laid out, do not heat the upper and lower edge too much.

And starting on the side, which is just on bend, start tightly wrap charm.

Wrap it to the end and ... Ready! Not so difficult, right?

Secret 4. If you decide to prepare a real and delicious shawarma, you need to pay special attention to the sauce. Do you think this shawarma is so preparing with Ketchup and mayonnaise? And here is not! It turns out right sauce and is preparing at all based on equal milk products - sour cream, kefir, etc. Mayonnaise there can also be put, but it must be the highest quality.

Shawarma sauce

So ingredients:

Fat sour cream - about 5 tablespoons;
good kefir - about 5 tablespoons;
home mayonnaise, own cooking - about 5 tablespoons;
2 cloves of garlic, stealing from 1 \\ 3 teaspoons of salt;
dried herbs;
Fresh fresh greens;
black pepper.

There is nothing more complicated further. All ingredients need to mix and thoroughly mix the wedge, you can add a couple of tablespoons of Adzhika. Sauce is good because it refreshes even on a hot day, because it consists of natural ingredients. Thick and saturated to taste, it is always fine and many people like so much that they are ready to eat it without meat, just on a piece of bread!

Now you know the majority of important aspects of cooking perfect shawarma! No longer have to buy everything only in kiosks, you can experiment and surprise your loved ones at home. Of course, all these subtleties do not necessarily apply late in the evening when you come home and just want to have a snack. But armed with these tips you can file such seemingly simple dishes festive table And be at the height. Few people know such secrets!

Successes to you and delicious creations!

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