How to make shawarma at home - 8 step-by-step recipes

Shawarma (shawarma, doner kebab) is a delicious and nutritious dish of Arab origin. The popularity of Middle Eastern food is comparable to traditional North American hamburgers. In the article, I will consider popular recipes for making shawarma at home.

Homemade shawarma is prepared from pita bread or pita with the addition of chopped pieces of lamb (chicken, veal), vegetables, sauces and spices. In non-Muslim states, pork is used as a filling. Although traditionally in the shawarma add lean slices of meat.

Preparing shawarma for an experienced hostess is not difficult. The main difficulty is to choose one of hundreds of recipes, find the best option and nourish your loved ones heartily (surprise guests). They differ in cooking technology, the set of ingredients and spices used.

In the article I collected the best recipes for tasty and juicy shawarma with different fillings, useful tips for making pita bread and special sauces that add piquancy and incredible taste.

Calorie content

The specific value of calories depends on the cooking technology and the ingredients used (meat fat). Shawarma with pork is more caloric than doner kebabs with diet chicken.

The average calorie content is 250-290 kilocalories per 100 grams.

Be sure to try making homemade shawarma with your favorite filling and various spices. The technology is simple, the main thing is to find the optimal combination of products and not go too far with spices.

Homemade Chicken Shawarma - Classic Recipe

Ingredients:

Pita - 4 pieces.
Chicken fillet - 400 g.
Beijing cabbage - half a head of cabbage.
Tomatoes - 3 pieces.
Cucumbers - 3 pieces.
Sour cream - 200 g.
Mayonnaise - 200 g.
Garlic - 3 cloves.
Lemon juice - 2 large spoons.
Dried herbs, spices to taste.
Sunflower oil - for frying.

TIP! Buy fresh pita bread, because dried and weathered is difficult to wrap without torn patches.Cooking:

Fillet cut into oblong particles. Pepper and salt, sprinkle with lemon juice. To marinate the meat, I put it in the refrigerator for 1 hour.
Fry the chicken in a heated skillet with sunflower oil. I do not overexert on the stove. Otherwise, the breast will turn out to be rather dry.
Thoroughly wash the cucumbers and tomatoes. Cut into thin strips. I remove the upper leaves of Beijing cabbage, finely chopped.
I am preparing a simple but tasty sauce. I mix mayonnaise and sour cream. I add ground pepper, chopped dried herbs (I prefer basil and dill), pour lemon juice. The final touch is garlic passed through a crush.
Straighten pita bread. Closer to the edge from which I will wrap, spread 2 large spoons of white sauce.
I put on top ¼ part of the cooked meat. Then a layer of vegetables (cucumbers, tomatoes, Chinese cabbage).
Sprinkle with sauce. I wrap pita bread in a tube, bend the edges from below and above.
Before serving, I thoroughly warm the shawarma in a frying pan without vegetable oil and fry on both sides.

Do not use a microwave. After the microwave, the tasty and mouth-watering filling will turn sour.

Video recipe

Shawarma with Chicken and Cabbage

Ingredients:

Armenian lavash (thin) - 2 packs.
Chicken breast - 3 pieces.
White cabbage - 150 g.
Pickled cucumber - 6 pieces.
Fresh cucumber - 2 pieces.
Korean carrot - 200 g.
Fresh tomato - 2 pieces.
Hard cheese - 120 g.

For the sauce:

Sour cream - 3 large spoons.
Ketchup - 3 tablespoons.
Mayonnaise - 3 large spoons.
Garlic - 2 cloves.
Paprika - 1 teaspoon.
Dill - 1 bunch.
Vegetable oil - 15 g,
Spices, salt - to taste.

Cooking:

I cut the chicken breast in the longitudinal direction. Cover with cling film. I beat it off with a special kitchen hammer.
I cut into thin particles. I pour it into a deep and large plate. I sprinkle spices (ground pepper, curry, etc.). Thoroughly interfere.
Pour vegetable oil into a frying pan. I put it to warm up. Spread chicken breast in spices. Fry over medium heat on all sides. I mix, I achieve uniform frying until a light golden brown.
I turn to vegetables. I start with cabbage. Finely shred, salt, and with the help of strong pressure and vigorous stirring I force the juice to start.
Cut fresh and pickled cucumbers into thin strips. I carefully wash the tomatoes and cut a little bigger than the cucumbers.
Cheese (necessarily hard varieties) I rub on a coarse grater. I combine in a separate bowl the ingredients for the sauce (sour cream, ketchup, mayonnaise). I put in a mixture of paprika and the head of garlic, passed through a special crush. In conclusion, add a finely crushed bunch of dill to the homemade sour cream shawarma sauce.
I cut each pita into 3 parts. A total of 6 servings of shawarma. I grease the central part of each sliced pita bread with the prepared sauce dressing. Spread cabbage on top.
Then comes a layer of Korean carrots and slices of tomato. Add the sauce again. Top with cheese.
Gently wrap the doner kebab. It should get a tight and tight envelope.
I turn on the oven and leave to warm up. I set the temperature to 180 degrees. I cook 10 minutes.

Video cooking

How to make pork shawarma

Ingredients:

Pork - 300 g.
Pita bread - 2 pieces.
Cherry Tomatoes - 10 pieces.
Hard cheese - 150 g.
Cucumber - 1 piece.
Dill - 1 bunch.
Mayonnaise - 150 g.
Garlic - 2 cloves.
Beijing cabbage - 1 piece.

Cooking:

I cut the pork into medium sized pieces. Fry for 6-7 minutes without oil in a heated skillet.
I'm making the sauce. I crush garlic with a crush. Finely chop the greens. Pour mayonnaise and mix thoroughly.
Add the sauce to the shawarma meat base. I am mixing.
Finely chopped Beijing cabbage.
I grind cheese on a grater (middle fraction), cut tomatoes (into halves) and cucumbers (straws).
I’m laying pita bread on the kitchen board. I put cabbage in the central part. Top pork with sauce, followed by cucumbers, cherry. Then spread the grated cheese.
I turn the shawarma into a tube. I fry on both sides without oil.

Eat on health!

Video recipe

Homemade shawarma with sausage

Ingredients:

Pita bread (thin) - 2 pieces.
Beijing cabbage - 20 g.
Cooked sausage - 150 g.
Cucumbers - 1 piece.
Potato - 200 g.
Tomatoes - 1 piece.
Garlic Sauce - 20 ml.
Fresh dill - 2 branches.
Salt, spices - to taste.
Vegetable oil - for frying potatoes.

Cooking:

I clean the potatoes. I cut into strips. Fry with the addition of vegetable oil until golden brown.
Fresh cucumbers are thoroughly washed under running water. I cut into strips. I cut the doctor’s sausage into oblong particles of medium size.
I cut the cucumber (fresh) and the tomato. Shredded cabbage.
Straighten pita bread on the kitchen board. I put potatoes and sausage.
Add slices of tomato and cucumber, finely chopped dill and chopped cabbage.
Season with garlic sauce. Add spices at will.
I wrap the shawarma. First I connect the two sides. Then I wrap the edges and make a neat roll.

Delicious sausage shawarma is ready. If desired, fry the dish in a frying pan without oil.

Tasty shawarma with lamb and cheese

Ingredients:

Pita bread - 1 piece.
Lamb - 300 g
Hard cheese - 100 g.
White cabbage - 100 g.
Mayonnaise - 6 large spoons.
Ketchup - 6 tablespoons.
Tomato - 1 piece.

Cooking:

I'm cooking lamb. Cut into small pieces. Sending to the pan. Fry until cooked with onion, cut into half rings, a favorite mixture of seasonings and spices. Do not forget to salt!
Thoroughly wash my vegetables and do slicing. I chop tomatoes into oblong particles. I shift to a separate plate.
I rub hard cheese on a grater. I prefer Dutch.
Finely chopped cabbage.
In a separate bowl I mix tomato ketchup, low-fat mayonnaise and garlic passed through a press.
I smear the edges of shawarma with sauce. Spread the filling. I carefully wrap it in an envelope.
I fry in a preheated pan on both sides without oil.

Open Shawarma Recipe on a Plate

Ingredients:

Mexican tortilla - 1 piece.
Smoked Chicken - 120 g.
Corn - 2 tablespoons.
Soft cheese - 70 g.
Cabbage - 100 g.
Fresh cucumber - 1 piece.
Iceberg Salad - 3 sheets.
Sour cream - 1 tablespoon.
Mayonnaise - 2 large spoons.
Soy sauce - 5 g.
Salt, pepper - to taste.

Cooking:

I cut the smoked chicken into thin strips. I cut cabbage and cucumber. I put it on a plate and mix.
I rub cheese on a coarse grater. I open a can of canned corn. I drain the liquid, put in a plate to the cucumbers and cabbage. Add grated cheese.
Preparing a dressing of mayonnaise and sour cream. Add ground black pepper. Pour some soy sauce for piquancy.
I take a Mexican cake. Cooked sauce goes to the center, then iceberg lettuce. I press to stick.
I place a strip of vegetable stuffing with smoked chicken. Gently tuck the edges.

Done! Exquisite "Mexican" shawarma will delight loved ones and surprise guests. Give it a try!

Meatless Diet Recipe

Ingredients:

Pita bread (thin, with a 32-centimeter diameter) - 3 pieces.
Tomato - 1 piece.
Cucumber - 1 little thing.
Beijing cabbage - 2 middle leaves.
Adygea cheese - 250 g.
Sour cream - 150 ml.
Sauce - 150 ml.
Vegetable oil - 1 large spoon.
Curry, ground coriander, ground black pepper - to taste.

TIP! Do not overdo it with the amount of spices. Otherwise, the taste of vegetables will not be felt.Cooking:

I start with dressing dressing. Mix sour cream and ketchup. Salt, add black pepper, curry.
I wash and cut into strips a fresh medium-sized cucumber. I cut tomatoes into slightly oblong particles.
I cut off the green part of Beijing cabbage. I cut large. The thicker part is white finely finely shredded.
I knead the Adyghe cheese with a fork. I heat the vegetable oil in a frying pan. Fry the cheese with ground coriander. I’m taking off the stove. I put it in a separate dish.
Lubricate Armenian pita dressing. For evenness I use a tablespoon.
Spread the filling. So that later it would be more convenient to wrap, I lay vegetables and cheese, stepping back from the edge. First come cucumbers with tomatoes, followed by Beijing cabbage. The topmost layer is Adyghe cheese.
I turn the edges on 3 sides. I tightly roll the shawarma roll.
I fry the workpieces in a frying pan preheated without oil on each side to a slight blush.

TIP! Distribute the food evenly so that it is enough for the rest of the pita bread.

How to cook without pita bread

Ingredients:

Baguette - 1 piece.
White cabbage - 150 g.
Tomato - 1 medium-sized piece.
Chicken fillet - 400 g.
Korean carrot - 100 g.
Mayonnaise - 3 large spoons.
Sauce - 3 large spoons.
Salt - 5 g.
Favorite seasonings and spices - 5 g.
Soy sauce to taste.

Cooking:

I wash the fillet thoroughly, remove the veins. I cut into small pieces. Fry, salt and season with your favorite spices. I prefer curry.
Chop cabbage and salt. For juiciness and softness I squeeze finely crushed vegetable with clean hands. I cut a tomato.
I divide the French baguette into several parts. I take out the flesh, leaving thin walls. Straighten.
I peel the cleaned bread liberally with mayonnaise. At the rate of 1 large spoon per 1 serving of shawarma.
I spread the chopped vegetables, and on top - the fried ruddy slices of chicken. Sprinkle with soy sauce.
I tightly wrap a baguette so that the ingredients do not fall out of the bread.

I spread the shawarma on a frying pan, preheated with butter. Fry until golden brown.

How to wrap shawarma? Step-by-step instruction

Unwrap pita bread (classic, Armenian) on a large kitchen board or any other flat surface.
I spread the sauce evenly. Distribute on the surface of the bread with a tablespoon.
I spread the filling, stepping back from the edges of the workpiece and making a large indent from the bottom.
I begin to wrap it in a “tube” or a tight “envelope” on the side where the shawarma filling is located.
I make 2 full turns so that the ingredients are wrapped in bread. I turn up the bottom edge at the top (towards the filling).
I turn the "tube" ("envelope") to the end.

Shawarma pita - 2 recipes

Yeast dough

Ingredients:

Flour - 500 g.
Serum - 250 g.
Dry yeast - 8 g.
Salt - 1 pinch.

Cooking:

I mix yeast with flour. To the salt.
Add warmed up whey to the mixture. I'm starting to knead.
I divide the dough into separate pieces. From each part I make a ball with a diameter of 5 centimeters. I shift the resulting koloboks into a bowl, cover and leave to ripen for 30-40 minutes.
I take out the balls. Roll out thin-thin. I spread it on a hot frying pan (I do not add oil) and fry until light golden spots. 1-2 minutes are enough on each side.
I put the browned billets in a pile. Cover with a damp towel to cool to room temperature.

Useful advice! To protect the pita bread from drying out during longer storage, put the cakes in a bag and put them in the refrigerator.

Yeast-free dough

According to the recipe, 8 cakes for shawarma with a diameter of 30-35 cm are obtained. The capacity of one glass is 200 ml.

Ingredients:

Wheat flour - 3 cups.
Water - 1 cup.
Salt (table) - 5 g.

Cooking:

Sift the flour with a slide, make a depression, as for pizza without yeast.
In hot boiled water I dissolve salt. Pour into flour.
With the help of a fork (spoon) I mix everything with active movements.
When the dough has cooled, knead with my hands. In the process of kneading, the pita base for shawarma will be saturated with oxygen, so during baking it will become slightly layered, and not continuous.
Spread on a large plate. Cover with cling film. I leave it on the kitchen table for half an hour.
Thanks to the “ripening”, a dense piece of dough will turn into a soft and elastic mass.
Divided into 8 equal-sized parts. I take one. I spread it on a board sprinkled with flour, and cover the rest with a towel so as not to wind.
Roll out to a thin cake. I try to roll as thin as possible.
Putting the workpiece aside. I do the same with other particles.
I put the pan to warm up. Fry without oil over medium heat. Under the influence of temperature, the workpiece will become covered with small, and then huge bubbles. This process is evidence of stratification of the dough.
I cook for 1 minute on each side until rosy tan marks appear.
I put the finished pita bread on the dish. I spray from the spray bottle with cool boiled water. I cover with a towel on top. I do the same with the rest of the parts.

It is better to store pita bread in a rolled-up form in the refrigerator.

Delicious shawarma sauce - 3 recipes

Useful Tips

Be sure to let the sauce thicken 20-30 minutes after cooking.
To make the liquid seasoning homogeneous in consistency, grind all solid ingredients (for example, dried herbs) in a blender.
All dairy products should be high in fat. Otherwise, the sauce will turn out to be very liquid and will spread.

Garlic

Ingredients:

Sour cream - 4 large spoons.
Kefir - 4 tablespoons.
Garlic - 7 cloves.
Mayonnaise - 4 large spoons.
Ground pepper (red and black), curry, coriander - to taste.

Cooking:

I clean the garlic and pass through a special press. Add a mixture of ground peppers, curry and coriander.
I shift sour cream and mayonnaise to the general mixture. I pour kefir.
I mix everything thoroughly. Beat a little. Leave to insist 30 minutes.

Tomato

Ingredients:

Tomato paste - 2 tablespoons.
Tomato - 1 medium-sized piece.
Bell pepper - half the vegetable.
Onion - 1 piece.
Vegetable oil - 1 tablespoon.
Sugar - 1 tablespoon.
Salt, red pepper, cilantro - to taste.

Cooking:

I clean the onion. I cut into half rings. Fry in a skillet with vegetable oil. After 2-3 minutes, put the sliced pieces of tomato.Carcass for 60-90 seconds. Pour into a blender.
I put red pepper in the bowl of the kitchen appliance. Salt, pour sugar and put 2 tablespoons of tomato paste.
Turn on the blender. Grind to a creamy mass. I taste it. If necessary, add salt and sugar.
Finely chop fresh cilantro. I pour it into the sauce.

ATTENTION! Cooked creamy sauce has a short shelf life (no more than 5-6 hours).

Sweet and sour

Ingredients:

Butter - 2 large spoons.
Onions - 1 piece.
Carrots - 1 piece.
Prunes - 100 g.
Flour - 1 large spoon.
Meat broth - 1 glass.
Red wine - 50 g.
Bay leaf - 2 pieces.
Dried parsley root - 5 g.
Ground pepper (red and black) - 5 g each.
Sugar - 5 g.
Salt - 5 g.

Cooking:

I put the frying pan on the stove. I warm up. Add flour to dry. Then I send a spoonful of meat broth. Mix with flour.
Gradually pour the remaining broth from the meat.
I clean the onion, finely chop. I scrub the skin from carrots, grate it with a fine fraction. Finely chop the parsley root.
I pass the vegetables in another pan with the addition of butter.
Mix flour with stewed vegetable mixture. Add sugar and salt. Perch. I lay the bay leaf.
Thoroughly wash my prunes. To soften, fill the dried fruit with water and set to cook.
The resulting prune decoction is mixed with wine. I put on the stove. Add the rest of the ingredients.
I warm it over low heat. I’m taking a sample to add salt or pepper.

Cook with pleasure! Culinary success!