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You will need:

  • 500 g pork;
  • 4 sheets of pita;
  • 2 fresh tomatoes;
  • 1 bunch of greens;
  • 5 cloves of garlic;
  • 1 large eggplant;
  • 2 tbsp. l dietary mayonnaise;
  • 2-3 art. l of sunflower oil;
  • 2 tbsp. l any ketchup;
  • salt, spices, black pepper – to taste.

First, prepare the eggplants, wash, peel, and cut them lengthwise into thin strips. Put the sliced ​​strips into a deep bowl, sprinkle with a small amount of salt and leave for 20 minutes so that all the bitterness will disappear from the eggplant, otherwise the shawarma will be bitter.

Then fry the eggplants on both sides in a heated frying pan with the addition of sunflower oil, an appetizing golden crust should appear on the slices. Immediately before the cooled eggplant, cut it into large pieces with a sharp knife. Put them in a bowl.

To the eggplants add the chopped fresh greens, skipped through a press cloves of garlic, spices and mayonnaise to taste. Mix well and lightly season with salt.

Cut the meat into thin slices and fry on both sides until crispy brown crust appears. Also, until the meat is cold, cut it into small pieces.

Lay a sheet of pita on the table, on one edge put the prepared eggplant sauce, then comes a layer of still warm meat, followed by a slice of tomato. If you wish, you can pour ketchup on top, but this is optional.

Now correctly wrap the shawarma so that the filling does not fall out, for this edge, slightly tilt along the long side and gently fold the pita into a straw. At this time, slightly press down the filling with your hands so that it does not crawl out.

Ready shawarma can be fried in oil on both sides in a frying pan, if you wish, or you can warm it in a microwave. Shawarma must be served hot.

Sharumu is easy to make in reserve. To do this, carefully pack the shawarma in a small bag and put it in the fridge. It can be stored there for several days. Then you will also need to heat the shawarma in the pan.

You will need:

  • 2 Armenian lavash;
  • 150 grams of pork;
  • 80 grams of white cabbage;
  • 3 cloves of garlic;
  • 100 grams of sour cream;
  • 2 tbsp. l any ketchup;
  • 1 tbsp. l chopped green onions;
  • 1 tsp fresh herbs (dill, parsley);
  • 20 grams of carrots;
  • 1 tsp sunflower oil;
  • salt, sugar, vinegar 9% – to taste.

Wash and prepare products. First, finely chop the cabbage, grate the carrots on a coarse grater, put everything in a deep bowl. Add fresh, chopped greens and chives.

Mix well and season the mixture of vegetables with a little vinegar and oil to taste. Add salt and, if desired, some sugar.

If possible, it is better to bake the whole piece of pork on the grill, but it is suitable and just roasted until cooked in the pan. Cool the prepared meat and cut it into thin strips.

Go to making a delicious sauce. To do this, mix the ketchup, sour cream and garlic passed through the press. Beat the mixture until it has a uniform consistency.

Start collecting shawarma. Put a sheet of pita on a flat surface, make a wide strip of sauce on it, put about half the volume of pork on the sauce, then put half of the vegetable salad and again pour the sauce over. Carefully roll the pita bread into a straw. Wrap in a similar way and the second shawarma. Preheat both shawarma a bit on the grill or in the pan.

You will need:

  • 150 grams of meat;
  • 2 Armenian lavash;
  • 2 fresh tomatoes;
  • 1 tbsp. l salad onions;
  • 1 cucumber;
  • potato chips to taste;
  • 4-5 Art. l soy sauce;
  • 1 tbsp. l favorite spices;
  • 2 cloves of garlic.

For the sauce: vegetable oil, mayonnaise, sour cream, parsley – to taste.

Cook the marinade for the meat. In a deep bowl, mix seasoning, soy sauce and vegetable oil. Rinse the meat well, rub it with the prepared oil mixture and place it in the refrigerator for 1 hour so that it should be steamed and seasoned with spices.

An hour later, remove the meat and cut into thin strips, then put it on a preheated and oiled roasting pan or frying pan and fry.

Cook the sauce. To do this in equal quantities, mix the sour cream and mayonnaise. Grind the garlic cloves and add to the sauce, mix everything well. Peel the cucumber and chop finely, slice the tomato into slices.

Put on the table thin pita bread, then on it alternately and evenly spread the prepared meat, chopped vegetables and fresh greens. Pour the stuffing on top with a small amount of sauce, then spread the potato chips evenly. In conclusion, gently roll the pita into a tube, as when stuffing pancakes.

Shawarma is ready, this type of dish should be served on the table immediately, before the chips have time to soak. If you want, you can use any other sauce for shawarma: tomato or garlic.

You will need:

  • 2 sheets of pita;
  • 1 bell pepper;
  • 1 bunch fresh basil;
  • 300 grams of spinach;
  • 100 grams of butter;
  • 100 grams of mozzarella cheese;
  • 1 bunch of cilantro;
  • 1 clove of garlic;
  • 100 grams of ketchup;
  • 50 grams of lean mayonnaise.

Wash, dry, and tear all greens (cilantro, basil, and spinach) into small pieces. Peel the garlic, crush it in the press, add mayonnaise to it and mix.

Melt butter, grease them with a leaf of pita. On top of this, grease the pita bread with mayonnaise with garlic and ketchup. Put on the pita basil with spinach.

Cut mozzarella cheese into slices and place on greens. Wash the bell pepper, clear the seeds, cut into cubes, put on the cheese. Place the cilantro on top of the cheese, sprinkle with mayonnaise and ketchup if desired. Wrap the lavash roll and heat it in the oven or in the microwave so that the cheese melts.

You will need:

  • 400 g chicken fillet;
  • 3 tbsp. l sour cream;
  • 150 g white cabbage;
  • 1 carrot;
  • 2 pita bread;
  • 1 tomato;
  • 3 cloves of garlic;
  • 3 tbsp. l dietary mayonnaise;
  • 2 pickled cucumbers.

Boil the chicken breasts in salted water. As soon as they are brewed, leave them for a while to cool. The cooled meat is finely chopped or split hands. Chop the cabbage finely and slightly knead it with your hands, thanks to this the cabbage will become more tender and soft.

Wash tomatoes and cut into small cubes, if you prefer to peel the tomatoes, pour them with boiling water for this. Chop carrots on a medium grater, cut pickled cucumbers in small cubes.

Take care of the sauce. To do this, mix the sour cream with mayonnaise in the cup and add the pre-chopped garlic there, mix everything thoroughly.

Place a sheet of pita on the table, brush with garlic sauce. Spread a layer of chicken, chopped vegetables on top of the sauce, pour the sauce over the top again. Then roll the pita bread into a straw, then serve shawarma to the table.

You will need:

  • 50 g of hard cheese;
  • 300 grams of any meat;
  • 2 tbsp. l dietary mayonnaise;
  • 2 tbsp. l tomato sauce;
  • 1/2 fresh cucumber;
  • 1/2 fresh tomato;
  • 1 bunch of greens;
  • 100 g carrots in Korean;
  • 2 pita bread;
  • 1 head of onions.

Shawarma for this recipe is prepared very quickly, the whole process takes no more than 20 minutes. Especially note the successful combination of pickled onions with meat.

Phased cooking process

To marinate the onions, chop the onion and place in a deep bowl, slightly remember the onions with your hands, add a pinch of salt, 1 tsp apple cider vinegar and 1 tsp sugar.

Mix well. Onions should be marinated for about 10 minutes, and at this time get ready to prepare other ingredients.

Cucumber and tomato washed and cut into small pieces, grated on grated hard cheese. Lightly chop the meat in a frying pan.

Spread a sheet of pita, and then 1/3 part folded in half. Put Korean carrots, cucumbers and tomatoes on top of pita bread, smear everything with mayonnaise. If desired, instead of carrots, you can take pickled cabbage.

Then lay out a piece of meat, brush it with tomato sauce, add pickled onions and a layer of cheese. Cover the top with the free part of the pita bread, then twist it with a straw. Serve ready shawarma immediately to the table.

You will need:

  • 2 thin pita bread;
  • 200 g red or white cabbage;
  • 1 tbsp. l dietary mayonnaise;
  • 2 potatoes;
  • 300 grams of chicken meat;
  • 1 onion head.

Cook the chicken meat. Wash it, cut it into small pieces. Heat a frying pan well and fry it in vegetable oil until ready. While the meat is fried, peel the onions and cut into thin half rings. After the meat, fry it in the same pan until the onion becomes golden.

Wash and peel the potatoes, cut into thin slices, and then fry in a pan. Finely chop the cabbage. After you have prepared all the ingredients, proceed directly to the assembly of shawarma.

Lay a sheet of pita on the table, brush it with mayonnaise, stepping back a few centimeters from the edges so that it is convenient to wrap the shawarma. Place the fried potatoes on top of the mayonnaise, then distribute the onions and meat. The last lay out the cabbage and pour the mayonnaise.

At the final stage of cooking should roll the pita tube, bending one edge. If necessary, heat the shawarma in a frying pan and serve hot.

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