Recipe for homemade shawarma with chicken in pita bread. Homemade shawarma in pita bread with chicken step-by-step recipe Lavash shawarma with different fillings recipes

Oriental dishes have become so firmly established in our cuisine that it is no longer possible to imagine our life without these savory delicacies. One of the popular oriental dishes is homemade shawarma with chicken in pita bread; this is a very unusual treat that can be easily prepared at home with your own hands. For those who don’t know how to make a delicious shawarma filling and how to properly then wrap it in a flatbread, we offer tips that can make cooking easier.

Before we look at the step-by-step recipe for preparing an oriental dish, let’s find out: what is shawarma, and what does it have in common with shawarma? Surely, each of you has heard both names, but many still do not know whether this is one dish or 2 completely different ones.

So, what does shawarma mean? Shawarma is nothing more than a dish made from lavash/pita (pita is half a round pita bread) stuffed with spices, fresh vegetables, finely chopped fried meat and, of course, sauce.

What is shawarma? This is the same as shawarma, the only difference is that these 2 words are dialectically pronounced differently. It happens that shawarma and shawarma are distinguished by the pita bread used in their preparation: if the flatbread is whole, then it is shawarma, if pita was used, then it is shawarma.

Differences in the names of the same dish are associated with different dialects of oriental cooks, who, in fact, brought the recipe for a delicious dish to our region. And to this day, in different countries where oriental chefs once visited, there are completely different versions of the pronunciation of our favorite snack, sometimes completely unrecognizable to us (for example, in Israel shawarma is called shuarma or shwarma; in Kazakhstan - donner kebab, etc. ).

Recipe for homemade shawarma with chicken in lavash

Ingredients

Armenian thin lavash - 2 pcs.
Chicken meat - 400 g
Fresh cucumbers - 2 pcs.
Favorite greens - to taste
Mayonnaise - 6 tbsp.
Onions - 1/2 pcs.
Korean carrots - 200 g
Tomatoes - 2 pcs.
Seasonings - to taste
Ketchup - 6 tbsp.

Making homemade shawarma

Such a quick snack is easy for everyone, even novice housewives, you just need to know what to do and why, and most importantly, how to properly wrap shawarma in pita bread.

Wash the chicken fillet and cut it into small pieces.
Cut half the onion into half rings, fry the slices until golden brown in a small amount of vegetable oil.
Add the chopped fillet to the fried onion and fry the food until done.
Add spices to the pan. Choose the types of spices at your discretion.
Finely chop tomatoes, cucumbers, and fresh herbs.
Mix ketchup with mayonnaise in equal proportions (i.e. add 6 tablespoons of both). If you like spicy dishes, then you can chop a little garlic into the sauce.

How to wrap chicken shawarma in pita bread

The process of wrapping the filling in the finished pita bread is no less important than the process of preparing it itself. In what order to place the products - each housewife decides for herself, this is not important, the main thing is to initially lubricate the pita bread so that it is not dry, and then properly roll it into the shawarma.

How to wrap shawarma in pita bread

We cut each Armenian lavash crosswise into 2 equal parts.
Place all parts on the table, grease the edge of each flatbread with a mixture of ketchup and mayonnaise.
Place the previously chopped products on top of the sauce mixture. The sequence may be different, but we suggest making the layers in the following order: chicken, cucumbers, tomatoes, Korean carrots, finely chopped greens.
We begin to bend the edges of the pita bread a few centimeters on 3 sides: first from the bottom, then from the top, then from the right.
Now we roll the filling into the pita bread from one side to the other, like a roll of wallpaper.
That's all - homemade shawarma with chicken in pita bread is ready. You will spend no more than an hour cooking, and when you get the hang of it, you will be able to make your favorite chicken shawarma even faster, in just 20-30 minutes.

Secrets of delicious homemade shawarma in lavash

The recipe for shawarma with chicken in pita bread can be very varied. The ingredient composition of an oriental dish contains the most unusual combinations of products; not only cucumber, Korean carrots and tomatoes can complement the taste of tender chicken fillet. Shawarma with chicken can easily be decorated with white cabbage and green salad leaves.
You can also use any spices with herbs. Once allow yourself to add paprika, onion, oregano, the next time use Provençal herbs, the third time add ground pepper, basil, a little chili. You should always experiment with shawarma; what you like best is what you will cook for your family more often.
The sauce for greasing the lavash is also completely under your control: if you want, take sour cream and garlic, if you want, Georgian tkemali, you can use just one mayonnaise or ketchup, in a word, be guided solely by your taste.
To give chicken fillet a piquant taste, marinate it a little before slicing. To prepare the marinade you will need to mix: 3 tbsp. l. refined sunflower oil, 0.5 tsp. ground cinnamon, 2 pinches of salt and 1 pinch of ground pepper. The fillet should lie in this marinade for at least 2 hours, then you can start frying and chopping it.

Homemade shawarma with chicken in pita bread is a quick and very tasty appetizer. If you have nothing to serve for lunch/dinner or when unexpected guests arrive, then here’s an idea for how to pamper yourself and your family without spending much on preparation. It will also take a little time, but the aroma of your dish will be remembered by your household and guests for a long time. Experiment - and may your preparation be successful.

Shawarma is one of the most popular Middle Eastern dishes and is popular almost everywhere. Chopped juicy meat, pre-grilled and wrapped in soft pita bread along with vegetable salad and sauce, is a real delicacy of Arab cuisine. Since shawarma is classified as fast food, many people are afraid to buy it on the street or in eateries. However, such precautions will not hurt. However, if you find yourself in an Arabic restaurant, be sure to order real shawarma made from lamb, beef, veal, chicken or turkey - you won’t regret it! And even better - homemade shawarma, the recipe with photos of which looks so appetizing that you can eat it every day. Let's try to make this dish, please our loved ones with homemade fast food and immerse ourselves in oriental cuisine, where there are so many spices and aromatic herbs...

Shawarma: origin story

They say that the very first version was invented by steppe nomads who wrapped saiga meat fried over a fire in a flatbread. And in Europe, this snack appeared in the 70s of the last century, when the Turkish chef Kadir Nurman decided to introduce the residents of Berlin to oriental cuisine and began wrapping fried meat in pita bread, successfully selling this unusual sandwich to city dwellers who are always in a hurry. Thus, the Turkish kebab (as shawarma was called in Turkey) was liked by the residents of Berlin, and by the end of the 20th century, vertical skewers with rotating meat could be seen in the capitals of many European countries. Eastern cooks mixed the meat with raw vegetables and sauce, then wrapped it in flatbread. Shawarma became popular among Europeans because this dish was quick to prepare, filling and tasty.

How to cook meat for shawarma

In oriental cuisine, any meat except pork is used for this appetizer, but in non-Muslim countries, shawarma is prepared from any moderately fatty meat, including pork. The meat is skewered on vertical spits that rotate around their axis - they are called a vertical grill. When the meat is ready, cut it into very thin pieces with a sharp knife, then chop them further.

The meat fillet is cut into pieces, lightly beaten, immersed in the marinade and placed in the refrigerator for 2 hours, or better yet for 5–8 hours, depending on the hardness of the meat. The marinade can also be made from kefir, pomegranate juice, soy sauce, apple cider vinegar or wine - as you like, just add more spices.

After the marinade, the meat is lightly dried with a towel, cut into thin strips and fried on the grill, in the oven or in a cast-iron frying pan with a ribbed bottom, without adding oil and with constant stirring. The meat turns out golden brown and with a crispy crust, but inside it remains juicy and soft if it is not overdried during frying. Interestingly, many people use sausages and sausages instead of meat, and some cooks fry the meat with onions and stew it in broth with the addition of a small amount of vinegar.

The ideal flatbread for shawarma is thin pita bread or half an Arabic pita. The most important thing is that the flatbread is fresh and soft, otherwise the dish will not be very tasty, besides, dried pita bread or pita bread crumbles when rolled, and cracks appear on them. You can roll shawarma only with very fresh pita bread.

The vegetable filling can be different - thinly sliced white or Chinese cabbage with mayonnaise or ketchup, cabbage with Korean carrots, lettuce, onions, fresh or pickled cucumbers or tomatoes, eggplant and zucchini. Cucumbers are usually cut into cubes or cubes, and onions into half rings or small cubes. Do not skimp on greens - green onions, dill, cilantro, parsley and basil, because the more herbs, the tastier the shawarma. The filling with fresh or pickled mushrooms, bell peppers, hard or soft cheese is very pleasant, although many fans of Arabic cuisine do not recognize any other ingredients other than meat and spices. Well, there is no arguing about tastes!

Making shawarma sauce

The sauce not only saturates the shawarma with new flavors, but also makes it juicier. As a base for the sauce, you can use sour cream, mayonnaise, cream, milk, fermented baked milk, kefir, yogurt, vegetable oil, tomato sauce and ketchup. The base is usually supplemented with other products - spices, cheese, vegetables, nuts, seeds, eggs and herbs.

The simplest no-cook sauce options are mayonnaise and ketchup, but if you want to make truly delicious shawarma, use only homemade sauces. The difference is immediately felt! The most popular sauces are white garlic and spicy tomato. Garlic sauce is prepared from medium-thick sour cream mixed with chopped garlic, chopped green onions and grated pickled cucumber.

For tomato sauce, mix tomato puree, tomato paste, spicy adjika, cilantro, olive oil and lemon juice, after which the mass is thoroughly crushed in a blender. Other sauces are also very tasty - cheese, cream, mushroom, cucumber and mustard. However, oriental chefs claim that real shawarma sauce is prepared from sour cream, kefir and homemade mayonnaise, taken in equal proportions - several crushed cloves of garlic, salt, ground black and red pepper, coriander, curry, cilantro, parsley and dill are added to the mixture . When the sauce has sat for an hour, it is ready to be used.

How to roll pita bread correctly

After the ingredients are ready, lay out the pita bread on the table, lightly sprinkling it with water mixed with lemon juice. Next, the surface of the flatbread is smeared with white sauce, while, of course, you need to step back a little from the edges, then vegetable salad and meat are laid out on the pita bread, and red sauce is poured on top of the filling. This is how they make shawarma in cafes, but you can use any sauces according to your tastes and preferences.

The vegetables are covered with the edges of the flatbread in the form of an envelope and rolled into a roll - this is necessary so that the filling does not fall out of the shawarma, and it is more comfortable and tasty to taste it in this form. Pita is usually hollow inside, so you need to make a cut on the side and fill the pocket with filling and sauce. If you lightly fry the finished shawarma in a frying pan without oil before serving, it will turn out tastier and more appetizing.

According to one Eastern chef, one of the secrets to delicious shawarma is the use of several types of meat, such as chicken, pork and lamb, which must be soaked in a mixture of Arabic spices before frying.

If the meat is a little dry, sprinkle it with orange juice during cooking or add a little oil or tail fat to the pan while frying. The meat will become tender and have a spicy aroma.

For the sauce, grind the herbs along with garlic and spices, and then mix these ingredients with the base. The sauce will be more tasty and aromatic. If you want to liven up the pale color of the sauce, add bright paprika, curry or herbs. It will turn out to be a very beautiful and festive dressing!

Never heat shawarma in the microwave, as it will make the pita bread soggy and lose its texture. The finished shawarma can be additionally coated with sauce on top for juiciness and piquancy.

Homemade shawarma with chicken

A very simple recipe, and the result will please you! Cut 600 g of chicken fillet into strips and fry it in a small amount of vegetable oil, salt and sprinkle with chicken spices. Chop half a head of Chinese cabbage, tear half a head of iceberg lettuce with your hands, cut 2 tomatoes, 2 cucumbers, 1 bell pepper and 1 stalk of celery into cubes, mix the vegetables with the meat.

Make a sauce from 200 g sour cream, 2 tbsp. l. mayonnaise, a bunch of dill, parsley and green onions, also squeeze a couple of cloves of garlic into it. Now combine the sauce with meat and vegetables, mix well. Place the filling on the pita bread, first roll it into an envelope, and then into a roll. You can heat it in a frying pan or eat it like this - bon appetit!

Vegetarian shawarma with spinach

Vegetarians can also enjoy shawarma - with vegetables and cheese, it is even easier to prepare. Finely chop a bunch of any greens (dill, cilantro or parsley) and a bunch of basil. Mix about 400g of defrosted spinach with 1 clove of chopped garlic and cook in the microwave for 10 minutes, then crack the egg into the hot spinach and stir - it should curl and harden.

Brush 2 sheets of pita bread with butter, drain the spinach and place it on the tortillas. Crumble 100 g of any cheese on top - hard or soft type Dorblu, feta, Adyghe or mozzarella. Wrap the shawarma into a roll and lightly fry on both sides in a dry frying pan until the cheese melts. This is a real delicacy!

Now you know how to cook shawarma at home. More precisely, the cooking technology, because there can be many options - it all depends on the meat, filling, spices and sauce. In this dish you can show your imagination, as many housewives - as many shawarma recipes, and all of them are successful!

Shawarma is not only a very popular, but also an incredibly tasty oriental dish, for the preparation of which we need pita bread, meat filling, sauce and fresh vegetables. Fortunately, meat for shawarma must be grilled, however, this is not always possible to do at home, so today there are simply a huge number of recipes adapted for home cooking, according to which shawarma at home is prepared very quickly and easily. To make this appetizer more tender and juicy, it is recommended to choose meat with a small amount of fat.

The main secret of the great popularity of shawarma is that it is very filling, tasty, and the entire cooking process does not take more than 20 minutes. In addition, such an appetizer is simply ideal for treating unexpected and very hungry guests.

Many people are familiar with the amazing taste of shawarma, but, unfortunately, not all housewives know how to prepare shawarma at home. Here are a few simple recipes for making homemade shawarma.

Homemade shawarma recipe No. 1:

Ingredients:
2 Armenian lavash,
80 g white cabbage,
150 g pork meat,
2 tbsp. l. any ketchup,
3 garlic cloves,
1 tbsp. l. green onion,
80 g sour cream,
20 g carrots,
1 tsp oil (sunflower),
1 tsp fresh greens,
Salt, vinegar 9%, sugar - to taste.

Preparation:
To begin, finely chop the cabbage and chop the carrots on a coarse grater. Then add fresh, chopped herbs and onions. Mix everything well and season the salad with a small amount of oil and vinegar. Add salt and sugar (a little to taste). Next, cut the meat into thin strips. You can move on to preparing a delicious sauce.

Sauce: mix sour cream, ketchup and pre-chopped garlic. As soon as the sauce acquires a homogeneous consistency, we can begin to “assemble” the shawarma.

We put the pita bread on the table, after which we make a fairly wide strip of sauce on it, put about half the meat on top, then the cabbage salad, now pour the sauce over everything again and carefully roll the pita bread into a tube.

Ingredients:
2 Armenian lavash,
2 tomatoes (fresh),
1 tbsp. l. salad onions,
1 cucumber
4-5 tbsp. l. soy sauce,
150 g of any meat,
1 tbsp. l. spices “7 peppers”,
2 garlic cloves,
vegetable oil, sour cream, mayonnaise, potato chips, parsley - a little, to taste.

Preparation:
In a deep bowl, mix seasoning, sauce and vegetable oil. We wash the meat thoroughly, then rub it with the prepared oil mixture and place it in a cool place for 1 hour so that it can be properly marinated with spices.
After an hour, we take out the meat and cut it into thin slices, and then fry it in a preheated and oiled roasting pan. At this time, prepare the sauce - mix mayonnaise and sour cream in equal quantities. The garlic cloves are crushed and added to the sauce - everything is mixed well.

Peel the cucumber and finely chop it, cut the tomato into cubes. We place thin pita bread on the table, after which we alternately place fried meat, chopped vegetables and fresh herbs on it. A small amount of sauce is poured over the filling, then the chips are laid out in an even layer and the pita bread is carefully rolled into a tube (as when stuffing pancakes). The shawarma is ready and should be served immediately, before the chips have time to get soggy. If desired, you can use another sauce for shawarma - for example, tomato or garlic.

Homemade shawarma with chicken breast

Ingredients:
400 g chicken breast fillet,
1 carrot,
2 pita breads,
3 tbsp. l. sour cream
1 tomato
150 g white cabbage,
3 garlic cloves,
3 tbsp. l. no fat mayonnaise,
2 cucumbers (pickled).

Preparation:
First you need to boil the chicken breasts in salted water. As soon as the fillet is cooked, it must be left for a while to cool, and then finely chopped or split by hand. Finely chop the cabbage and knead it slightly with your hands (thanks to this simple technique, the cabbage will become softer and more tender). We cut the tomatoes into small cubes; if desired, you can peel the tomatoes, and to do this you need to pour boiling water over them. Grind the carrots on a medium-sized grater, cut the pickled cucumbers into small cubes.

Now we need to start preparing the sauce - mix sour cream with mayonnaise in a bowl and add pre-chopped garlic, mix everything well.

Place a sheet of pita bread on the table, then grease it with garlic sauce. Now lay out a layer of chicken, chopped vegetables and pour the sauce over everything again. Then we roll the pita bread into a tube, and the shawarma can be served.

Homemade shawarma with cheese, meat and vegetables

Ingredients:
50 g cheese (hard),
2 tbsp. l. low-fat mayonnaise,
½ fresh cucumber
½ fresh tomato
300 g of any meat,
1 bunch of greens,
100 g Korean carrots,
2 pita breads,
2 tbsp. l. tomato sauce,
1 head of onion.

Preparation:
Shawarma at home is prepared very quickly, and the whole process will not take more than 20 minutes. The combination of meat and pickled onions is very tasty. So, in order to pickle an onion, you will need to take an onion, a whisper of salt, 1 teaspoon each of vinegar (apple) and granulated sugar.

Finely chop the onion, and then transfer it to a deep bowl and lightly mash it with your hands, then add sugar, add salt and a little apple cider vinegar - mix everything well. The onions should marinate for about 10 minutes, and during this time you can start preparing the remaining ingredients.

Cut the cucumber and tomato into small pieces and grate the cheese. Lightly fry the finely chopped meat in a frying pan.

We open the sheet of pita bread, and then 1/3 of the part will need to be folded in half. Now put Korean carrots (if desired, you can replace them with pickled cabbage), tomatoes and cucumbers on the top of the pita bread, grease everything with mayonnaise. Next, lay out some of the meat, grease it with tomato sauce, then add the onion (which will already be pickled by this time) and a layer of cheese. The filling is covered with the free part of the pita bread, after which it is rolled into a tube. Shawarma should be served immediately.

Homemade shawarma with chicken and vegetables

Ingredients:
2 potatoes,
1 tbsp. l. low-fat mayonnaise,
200 g red or white cabbage,
300 g chicken meat,
2 thin pita breads,
1 head of onion.

Preparation:
First, take the chicken meat and cut it into not very large pieces. Place the frying pan on the stove and leave it for a while to warm up well, and then fry the meat in vegetable oil until fully cooked.

While the meat is frying, it is necessary to peel the onion and cut it into thin half rings, after which we fry it in a frying pan until it acquires a pleasant golden hue.

Peel the potatoes, cut them into thin slices, and then fry them in a frying pan. The cabbage must be finely chopped. So, after all the components have been prepared, you can proceed directly to “assembling” the shawarma.

We lay out a sheet of pita bread on the table, after which we grease it with mayonnaise, while you will need to step back a few centimeters from the edges so that later it will be convenient to wrap the shawarma. Place fried potatoes on top of the mayonnaise, then a layer of onion and meat. Place cabbage on top and pour mayonnaise over the filling.

At the next stage of preparation, you need to roll the pita bread. If desired, the shawarma can be heated in a frying pan and served hot.

Homemade shawarma with pork and eggplant

Ingredients:
2 tbsp. l. any ketchup,
4 sheets of pita bread,
2 tomatoes (fresh),
2 tbsp. l. low-fat mayonnaise,
1 bunch of greens,
5 garlic cloves,
1 large eggplant,
500 g pork,
2 or 3 tbsp. l sunflower oil,
Salt, spices, ground black pepper - a little, to taste.

Preparation:
First you need to take the eggplants, wash and peel them, and then cut them lengthwise into thin strips. Place the chopped eggplants in a deep bowl and sprinkle with a little salt - leave for about 20 minutes. This must be done so that the eggplants give up all their bitterness, otherwise the taste of the shawarma will be spoiled.

After the specified time, fry the eggplants on both sides in a heated frying pan with the addition of vegetable oil (an appetizing golden crust should appear). Before the eggplants have time to cool, they must be coarsely chopped with a sharp knife.

Add chopped fresh herbs, chopped garlic cloves, spices and a little mayonnaise to the eggplant container. Mix everything well and lightly season with salt.

Cut the meat into thin slices, then fry on both sides (a crispy golden brown crust should appear). Until the meat has cooled, it will need to be cut into small pieces.

We lay out a sheet of pita bread on the table, then put the prepared eggplant sauce on one edge, then a layer of warm meat and tomato slices. You can pour ketchup on top of the filling, but this is an optional ingredient.

Now you need to wrap the shawarma correctly so that the filling does not fall out - we slightly tuck the edges along the long side, after which we carefully roll the pita bread into a tube. During this process, you will need to lightly press down the filling so that it does not come out.

If desired, the finished shawarma can be fried on both sides in the oil remaining after cooking the meat (no more than 2 minutes for each side). The dish must be served hot.

Sharuma can also be made in reserve. To do this, you need to carefully pack the shawarma in a small bag and place it in the refrigerator, where you can store it for several days, but no longer. Then you can easily and quickly heat the shawarma in a frying pan. It is better to avoid using a microwave oven, as it produces a not very pleasant aroma from heated tomatoes and herbs.

Now we will prepare the most authentic shawarma in lavash at home. It’s no secret that sometimes you really want to savor such a dish of “Eastern nationality”, feeling its aroma emanating from street and stall vendors, but your inner intuition suggests that this product is quite dangerous and food poisoning is quite possible. After all, it is not always known from which hands we receive it, wrapped in a paper napkin. It is much easier to make shawarma at home with your own hands and not only satisfy your loved ones with an essentially excellent product, but also be sure that it will be tasty and, most importantly, safe.

Ingredients for preparing shawarma in pita bread:

Thin lavash (Armenian, unleavened, large)
chicken meat (half a kilo)
cabbage (white or red, 200 grams)
1 carrot
for the sauce – mayonnaise, ketchup, mustard sauce (optional)
spices (vegetable oil, lemon juice, salt, pepper, other seasonings)

Boil the chicken until fully cooked, cut into small pieces. Cut the pita bread into portions with a knife (4-6 servings). Shred the cabbage into thin strips. It is advisable to grate the carrots using a Korean carrot grater. Add spicy spices, pepper, vegetable oil, or chopped garlic to the carrots and leave in this marinade. The cabbage should be seasoned with lemon juice (or table vinegar, but just a little, just sprinkle), as well as vegetable oil.

Take one portioned piece of lavash and place it on the table. Lubricate it with a mixture of ketchup and mayonnaise. Add cabbage, chicken, carrots (lightly grease the top with mayonnaise). At this stage, you can add other ingredients that are prompted by the desire and imagination of the housewife - for example, fried mushrooms, grated cheese, sliced tomatoes, grains and others. The filling in the pita bread should be wrapped in an envelope.

Next, the shawarma is heated in the microwave. Either you can fry it in vegetable oil on both sides and in a frying pan, or in a dry ceramic frying pan on both sides, without adding oil. Serve immediately.

This dish should not be prepared for future use. It's better to eat right away. Otherwise, over time, the pita bread becomes “wet” and breaks. But if you want to take such a roll with you to a picnic, you can wrap each portion in separate foil. This way the dish will remain warm and the juice won’t leak out, getting your hands or other provisions dirty in your picnic bag with groceries.

A simple snack or a hearty breakfast - chicken shawarma in pita bread. Just cook!

What to do if you want something tasty, but common sense keeps you from buying shawarma in catering places? Walk around all your life, choking on saliva from these spicy aromas? Well, I do not! Making shawarma in pita bread at home is as easy as shelling pears, so grab the pita bread in your hands and go!

Thin pita bread 4 pcs.
Chicken fillet 2 pcs.
Pickled cucumbers 100 g
Tomato 1 pc.
Hard cheese 150 g
Beijing cabbage 200 g
Mustard 100 g
Mayonnaise 100 g
Vegetable oil 50 g
Salt To taste
Pepper To taste
Spices To taste

Salt and pepper the chicken fillet, season with your favorite spices and place in a hot frying pan to fry on both sides in vegetable oil over low heat.

While the chicken is roasting, you can prepare all the other ingredients. Peking cabbage should be cut into very small strips,

pickled cucumbers - the same

tomato - in thin half rings.

Grate the hard cheese on a coarse grater, and then start preparing the sauce. For the sauce, in a small bowl, combine mustard, mayonnaise and ketchup and mix it all well.

Cool the finished chicken fillet a little and cut into thin slices.

And now the fun part - assembling the shawarma! Spread the pita bread on the work surface, first place cabbage closer to one of the edges, on top - chicken, cucumbers, tomato slices, generously pour all this over with sauce and sprinkle with cheese.

Wrap up the shawarma

and place it in the oven preheated to 220°C for 5 minutes.

That's all, your wonderful shawarma is ready!

Recipe 2: homemade shawarma with chicken in pita bread

Often, when passing by shawarma stalls, the aroma of what they cook and sell there makes your mouth water, doesn’t it?

I cook homemade shawarma with chicken quite often: we have a special lover of this dish - our stronger half. It even seems to me that he is ready to eat it every day. That is why I can safely say that the taste of homemade shawarma is absolutely in no way inferior to the street counterpart of this dish.

By the way, you can come up with a huge variety of filling options for homemade shawarma, but today we will prepare it this way. Korean-style carrots, pickled or pickled cucumbers, onions... a lot of things are put in shawarma. If you have a large thin pita bread (I will teach you how to cook it a little later) and the ingredients needed for the filling, let's get started!

chicken fillet – 400 gr
thin lavash - 2 pcs
Chinese cabbage – 150 gr
tomato - 2 pcs
cucumber - 1 piece
mayonnaise - 3 tbsp.
ketchup - 3 tbsp.

To prepare homemade shawarma with chicken, we will need the following products: chicken breast (I already boiled it in advance), thin pita bread, fresh cucumber and tomatoes, Chinese cabbage (can be replaced with white cabbage), ketchup and mayonnaise.

First of all, let's put the chicken meat to boil - the breast will be ready after 20 minutes from the moment of boiling. We will chop all the ingredients into strips. First, cut the Chinese cabbage into long thin strips.

Then wash and dry the cucumber. We also chop it into thin cubes.

If you have very juicy, watery tomatoes, I recommend removing the inside with seeds. Similarly, cut into thin oblong slices.

Chicken meat is ready. It can be disassembled into fibers or cut into arbitrary small pieces.

Now let's assemble homemade shawarma with chicken. Unwrap the pita bread, place it on a work surface and brush with half the mayonnaise and ketchup.

Then place half of the filling on one edge: chicken, Chinese cabbage, cucumbers and tomatoes.

We wrap the pita bread with the filling, folding it on opposite sides.

We do the same with the second pita bread and half the filling.

Serve homemade chicken shawarma immediately or you can store it in the refrigerator for no more than a day. After the shawarma sits for a while, the pita bread becomes soft and soaked in juice from the vegetables.

Recipe 3: how to make shawarma with chicken in pita bread

One of the easiest recipes for homemade shawarma is with chicken, aromatic sauces, fresh and crispy vegetables, wrapped in store-bought thin pita bread, for example, Armenian. The neutral taste of the unleavened flatbread goes well with any filling, and this opens up scope for lovers of a “many-faced” sandwich. Use pre-baked or fried, but preferably juicy, tender-fibered poultry, cool and, keeping assorted vegetables on hand, confidently begin assembling a delicious “package.” With such a snack, you can skip lunch altogether!

Thin lavash - 1 pc.
Baked chicken breast - ½ pc.
Carrots - ½ pcs.
Tkemali type sauce - 3 tbsp. l.
Mayonnaise - 2 tbsp. l.
White cabbage - 70 g
Greens - 2-3 branches
Onion - 1/3 pcs.

Let's prepare thin Armenian lavash, mayonnaise and sauce, onion, a segment of white cabbage, sweet carrots, herbs, chilled chicken fillet.

Unroll the pita bread in one layer, retreating about 7-10 cm from the edge, coat with hot-spicy tkemali or other sauce, cover with a mound of chicken breast torn into small pieces. If the chicken is well seasoned, skip the spices. In addition, the chosen sauce will add taste and aroma.

Chop half of a medium-sized onion into almost transparent half rings or feathers - sprinkle on the fillet, enhancing the spicy, appetite-stimulating note.

Next, distribute the cabbage slices evenly.

Cover with soft carrot slices.

Pour over mayonnaise or tartar, add finely chopped parsley, dill, and green onions.

Carefully roll up the bread layer and hide the filling - transfer the shawarma with chicken in pita bread to a dry and hot surface of the frying pan, heat for one and a half minutes on each side. After this, the flatbread will become brittle, the filling will become aromatic and more tasty.

Cut and serve shawarma with chicken in pita bread, prepared according to a simple and win-win recipe with photos.

Recipe 4: Shawarma in pita bread with chicken and herbs

Armenian lavash
200 grams chicken breast
300 grams chicken thighs
two cucumbers
3-4 tomatoes
red onion
bunch of dill
teaspoon thyme
3 cloves garlic
50 grams olive oil
half a glass of mayonnaise
half a cup of barbecue sauce
salt pepper

Drizzle the chicken with olive oil.

Salt and pepper chicken thighs and breasts.

I chop the garlic. I place it along with the thyme on the bottom of the baking tray.

I put pieces of chicken on the spices and bake them in the oven, which has already warmed up to 190 degrees. Cooking time for chicken is 30 minutes. This is enough to prepare the remaining components of the dish.

I cut the onion into thin rings.

I cut the cucumbers into medium-sized strips. Tomatoes in round slices 3-4 milliliters thick.

I cut the baked chicken fillet crosswise into slices.

I grease the pita bread with a thin layer of mayonnaise.

I put chopped dill, tomatoes, and chicken on the pita bread.

I cover it with barbecue sauce.

I put onion rings.

I wrap the filled pita bread in the shape of a cigar.

I cut the resulting roll in half. I heat a non-stick frying pan without adding oil. I heat each half of shawarma with chicken on both sides, placing it in a frying pan and pressing it with a spatula.

The finished dish can hardly be called an appetizer. Quite a complete meal, and if you consider that each half is impressive in size, then you won’t need the next “snack” any time soon.

Shawarma with chicken is served wrapped in parchment, but I considered this procedure unnecessary. After all, it is homemade!

Recipe 5: chicken shawarma in Armenian lavash (step by step)

Shawarma in lavash is a wonderful dish, ideal for a picnic, for a quick and satisfying snack, or to quench your appetite on a trip. You can prepare shawarma in advance and take it with you on a walk to the park, offering this delicious dish to children - even the most capricious child in terms of food is unlikely to refuse such a treat.

Shawarma in lavash is prepared quickly. Main ingredients: finely chopped and fried meat, fresh vegetables, mayonnaise and ketchup. You can also add lightly salted cucumbers or cheese here. I always recommend using only homemade mayonnaise - it tastes better and is not harmful.

Lavash 3 pcs.
Salt 3 pinch
mayonnaise 3 tbsp. spoon
ketchup 3 tbsp. spoon
Greens 1 bunches
White cabbage 300 g
Cucumbers 2-3 pcs.
Tomato 2 pcs.
Meat 0.6 kg
Ground black pepper 3 pinch

Wash the fresh cabbage, dry it and cut it into thin strips. If the cabbage is not young, after shredding it should be crushed a little with salt, so it will become softer and juicier. Wash the fresh cucumber, wash the tomato. Cut both the tomato and cucumber into thin strips. Wash fresh dill and chop finely.

To prepare shawarma in pita bread, I buy fresh chicken fillet. I wash the meat, dry it with napkins and chop it into small strips. I fry the chopped meat in vegetable oil. At the end of frying, add salt and freshly ground pepper.

Unroll the lavash sheet. Place a little homemade mayonnaise and ketchup in the middle (about 1 tablespoon per sheet).

Mix mayonnaise and ketchup with a spoon, spreading them in a thin layer over the pita bread (not to the edges).

Place the cooled fried chicken meat on a mixture of ketchup and mayonnaise.

Place shredded cabbage and chopped greens on top of the meat.

Carefully, trying not to break the integrity of the pita bread, wrap the shawarma in an envelope. Then you can heat it in the microwave or fry it on a grill (if you are on a picnic), or fry it in a dry frying pan on both sides. Or you can eat it like that - without heating. Either way it's delicious!

Recipe 6, step by step: homemade chicken shawarma

Homemade shawarma with chicken is a real paradise for fast food lovers! Most likely, this is the most favorite dish not only of men, but of everyone without exception. It is very simple and easy to prepare. The main thing is to quickly chop and chop all the vegetables, fry the meat, and voila - everything is ready. Enjoy!

Boneless chicken thighs 800 grams
White cabbage (young) 300 grams
1 large tomato
1 medium size sweet pepper
1 large cucumber
Medium size Crimean onion 1 piece
Medium sized garlic 2-3 cloves
Lavash thin round 6 sheets
Ketchup 6 tablespoons
Mayonnaise 6 tablespoons
Salt to taste
Ground black pepper to taste
Vegetable oil for frying

Using a knife, peel the onion and rinse thoroughly under running water. Place the component on a cutting board and cut into four parts. Finely chop each piece into strips and place in a free plate.

Wash the sweet peppers under running water and place on a cutting board. Using a knife, remove the tail and seeds. Then cut the component into two halves and chop each into strips. Pour the finely chopped vegetable into a clean plate. Attention: you can chop the pepper into pieces of any size.

Wash the cucumber thoroughly under running water and place on a cutting board. Using a knife, remove the edges and then chop the component into pieces. Transfer the finely chopped vegetable to a free plate.

We wash the cabbage under running water and place it on a cutting board. If necessary, remove the roughened top leaves with clean hands. Now chop the component using a knife and pour the chips into a clean plate.

Rinse the tomato under running water and place on a cutting board. Using a knife, cut the component into two parts. From each half we remove the place to which the tail was attached. Now chop the tomato into pieces and carefully transfer to a free plate.

Place the garlic on a cutting board and press lightly with the tip of a knife. Now we can easily remove the husks and rinse a little under running water. Then finely chop the cloves and pour into a clean saucer.

Using a tablespoon, pour mayonnaise and ketchup into a deep bowl. Add chopped garlic and salt and ground black pepper to taste. Mix everything thoroughly with available equipment until a homogeneous mass is formed. That's it, the gas station is ready!

Wash the chicken thighs thoroughly under running water and place on a cutting board. Dry the component using kitchen paper towels. Now, using a knife, we remove the veins, fat and film. Attention: the skin can also be cut off if desired. I usually remove it so that the meat itself can be cooked better. Then cut the thighs into several parts and carefully rub each one with salt and ground black pepper. Transfer the prepared meat to a small bowl.

Pour a small amount of vegetable oil into the frying pan and place on high heat. When the container with the contents is well warmed up, place the chicken pieces into it. Fry the component on both sides until a golden crust forms on the surface. Immediately after this, reduce the heat, cover the pan with a lid and fry the meat until fully cooked for another 12-15 minutes, turning it over from time to time using a wooden spatula. After the allotted time has passed, turn off the burner and set the pan aside.

Place the still hot chicken pieces on a cutting board and, holding them with a fork, cut them into several more pieces using a knife.

Now we place the lavash leaves one by one on the kitchen table and begin to form the shawarma. Place some fried meat in the center as the first layer. Attention: visually you need to divide all the ingredients into 6 parts. Then pour a small amount of dressing over the component (2 tablespoons will be enough). Now add all the chopped vegetables here and lay them out in a mound that will completely cover the chicken. At the end, we wrap the filling of the dish in a lavash envelope.

Meanwhile, heat a frying pan over medium heat with the remaining vegetable oil after frying the chicken thigh pieces. When the container with the contents is hot, turn down the heat. Place the lavash envelopes into the frying pan one by one and fry them for 1-2 minutes on each side until golden brown. Immediately after this, turn off the burner and transfer the shawarma using a wooden spatula to a special serving dish.

Immediately after cooking, serve the still hot shawarma to the dinner table. You can enjoy this amazing fast food with juice, hot tea or even a bottle of beer.

Recipe 7: Shawarma with chicken legs in pita bread

You can prepare tasty, juicy, and most importantly, fresh shawarma in pita bread yourself, although at first glance it seems difficult. The filling for shawarma can be very varied. This includes pork with pickled cucumber or mushrooms with chicken, but today we’ll talk about how to make homemade shawarma with smoked chicken and fresh vegetables. The whole process will not take more than 30 minutes, and the result will exceed all expectations. The recipe for homemade shawarma is actually quite simple!

To prepare the base you will need:

2 Armenian lavash.

To prepare the filling:

2 smoked chicken legs;
4 fresh tomatoes;
4 fresh cucumbers;
seasoning for legs or seasoning for chicken, and it can also be any other seasoning to taste.

For the sauce:

350 grams of sour cream;
150 grams of mayonnaise;
1 teaspoon adjika.

We separate the meat from the legs with our hands and place it in a heated frying pan, lightly sprinkled with vegetable oil. Add seasoning and fry for 10 minutes. Thus, the chicken meat turns out more fragrant and vigorous.

We cut the tomatoes and cucumbers into small pieces and you can immediately mix them together.

For the sauce, mix all the available sour cream, mayonnaise and adjika.

Adjika adds spiciness to the sauce, so you can add less or more teaspoon, it all depends on your taste preferences.

Let's move on to the basics. We divide each pita bread into 2 parts in the center. Place the finished part on a baking sheet and start filling.

The filling is laid out closer to the right edge of the pita bread to make it convenient to wrap it later. First comes the vegetable part, which needs to be salted.

Then add chicken to the filling and add sauce.

All that remains is to wrap the pita bread and place the baking sheet in an oven preheated to 200 degrees for literally 3-5 minutes.

The result is aromatic and spicy homemade shawarma with chicken - fast, simple and not expensive!

Recipe 8: Shawarma in pita bread with salad and chicken breast

thin pita bread - 2 pcs;
ketchup - 30 g;
mayonnaise - 50 g;
tomatoes - 1 piece;
cucumbers - 1 piece;
smoked chicken breast - 1 piece;
Korean carrots – 250 gr

Cut the chicken breast into cubes.

Cucumber into strips, tomato cut into cubes or small slices.

Combine chicken, cucumbers, tomatoes and carrots in a bowl. Then add mayonnaise and ketchup. Mix thoroughly.

Prepare the pita bread to make it easier to roll, sprinkle with water, put it in a bag, and microwave for a couple of minutes. Place the pita bread on the table, distribute the salad evenly, smooth it out and roll it up, or fold it into an envelope, whichever you prefer. Cut into portions and serve. Also suitable as a side dish for meat dishes. Bon appetit!