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How to cook shawarma at home? Video
Shawarma consists of pita bread, meat filling, fresh or pickled vegetables and sauce. The meat should be grilled, but you can also grill it at home. This dish of Caucasian cuisine will not leave indifferent even gourmets.
Shawarma: cooking at home
Preparation of ingredients for shawarma
Homemade shawarma can be made from turkey, lamb, chicken, pork, beef and more. You also need to prepare the vegetables. Tomatoes and cucumbers can be used separately or mixed. Cabbage is pickled or taken fresh.
Fresh lavash is needed for cooking, dried up will not work. Only such a base will not crack and damage when folding. Therefore, if the preparation of a dish is postponed indefinitely, it is better to freeze pita bread in the refrigerator. This will preserve its taste and plasticity.
You don’t need to buy lavash, you can cook it at home or replace it with pita
Cut the meat into strips, fry in vegetable oil until golden brown. You can also prepare the product in the oven, for this it is rubbed with spices to taste and baked until cooked in the oven, after which it is cut for shawarma. But to get an analogue of a grill, the meat must be marinated, and then put on a hot cast-iron pan with a thick bottom and quickly fry.
Marinade is very easy to prepare. You can take as a basis dry wine, vinegar, lemon or pomegranate juice and spices to taste, mix and soak chicken, lamb or pork in this mixture. Pickled cucumbers, garlic and onions are added if desired. The result is juicy and flavorful meat that is good for bowel function.
In the preparation of real shawarma, they do not use ready-made sauce; it is better to make the seasoning yourself. To do this, grind one tomato, a little cilantro, vegetable or olive oil, adjika, lemon juice and tomato paste in a blender bowl or meat grinder. All ingredients are at your discretion. For one tomato, you need to take 1/10 of the rest of the products. Chopped herbs can be added to the sauce.
Shawarma should be rolled very carefully. First, lay out pita bread, stepping back 4–5 cm from the edge, grease it with a thin layer of sauce and lay out the filling. Then pour over the seasoning again and, carefully folding the side edges, roll up the roll. It is not recommended to heat the finished shawarma in the oven, only frying in a dry frying pan on both sides is permissible.
Shawarma at home: a recipe for cooking
For shawarma, you will need the following products:
– 2 Armenian lavash; – 150 g of pork; – 80 g of white cabbage; – 20 g of Korean carrots; – sauce; – 2 cloves of garlic; – 20 ml of vegetable oil; – greens; – sugar; – 10 ml of vinegar 9%; – salt; – spices.
Chop the cabbage into thin strips, mash it with your hands until the juice is released, salt. Then add chopped herbs, season with vinegar and oil. The meat should be marinated in lemon juice, sprinkled with spices and fried in a dry frying pan.
It is necessary to spread the filling on a spread sheet of pita bread, starting with meat. Stepping back a little from the edges, pour over the sauce and lay the fillers: meat, cabbage salad, sauce, carrots. To this set you can add fried mushrooms and fresh tomatoes cut into thin slices. Lavash is rolled up, fried on both sides. Ready shawarma is served warm.