How to wrap shawarma/shawarma in pita bread step by step with photos, videos

Learning to wrap shawarma

Shawarma is a familiar delicacy for the inhabitants of the East, while for us it is just another type of fast food.

But if you prepare this dish at home, filling it with your favorite foods and sauces, you can get not just an appetizer, but also a beautiful addition to the holiday table.

Like everything oriental, preparing shawarma requires observing certain subtleties, without which the taste and appearance of the finished product will hardly please you.

Most of the questions are related to how to wrap the shawarma so that its filling does not end up on the ground or in your hands.

articles

• Filling
• How to wrap
• Why it might not work out
• Sauce options

Filling

If you have not decided to risk the health of your stomach, and have decided to master all the tricks of what to stuff and how to properly wrap homemade shawarma, stock up on the following food set:

• thin pita bread (or several pieces);
• one chicken fillet;
• one cucumber and tomato (small);
• 100 g fresh or sauerkraut (according to season and taste);
• 50 g Korean carrots;
• a tablespoon of mayonnaise and ketchup;
• spices - to your taste.

To make a tasty and satisfying filling of pita bread, the meat must be chopped into cubes and fried until a golden brown crust appears.

Don’t forget to add salt and pepper to the meat, flavor it with your favorite spices or oriental seasonings. For example, curry goes perfectly with chicken. While the meat is frying, you can work on the remaining ingredients. Finely chop the cabbage, and cut the cucumber and tomato into small cubes.

How to wrap shawarma

Now we will reveal the secrets of how to correctly and skillfully wrap shawarma in thin pita bread.

This is done as follows:

• The flatbread must be spread on a smooth and level table;
• Apply a mixture of mayonnaise and ketchup (you can make a special sauce);
• Place the meat and vegetable mixture on the pita, making a larger indentation at the bottom, and the same amount along all other edges;
• You need to start wrapping from the side where the filling lies, forming something like a tube;
• In order for the filling to be completely hidden in its shell, it should be wrapped in two turns;
• The bottom edge of the almost finished snack needs to be folded up towards the filling;
• Then all you have to do is wrap the shawarma in a tube until the end of the flour base, and you can eat.

As you can see, the problem of how to wrap your shawarma in fresh pita bread can be solved in literally two minutes.

Why it might not work out

It often happens that you seem to be doing everything right, but the dish does not want to hold the given shape.

There may be several reasons for this:

• To prepare shawarma, you don’t need to use too much sauce, because it causes the dough to become soggy and literally burst in your hands;
• The flour base, which has been in the bag for one or two days, is no longer suitable for forming a full-fledged dish. It begins to crack and dry out;
• Be sure to hide the shawarma in several layers of pita bread so that the final dish is strong and comfortable to hold in your hands;
• If the tube comes out a little dry, it is permissible to grease the top with vegetable oil or a thin layer of sauce;
• It is necessary to eat the snack immediately after preparation, otherwise it will turn sour and the pleasure of eating will be ruined.

Shawarma sauce options

Having mastered all the intricacies of how to wrap the shawarma filling in a flatbread, you can safely begin to study all the possible options for sauces, thanks to which the taste of the dish can be constantly changed.

Among the most common is kefir, which is prepared according to the following principle:

• Peel and chop a couple of garlic cloves and place them in a blender bowl;
• Tear a bunch of any fresh herbs with your hands and send them there;
• Place 2 tbsp in a bowl. mayonnaise, the same amount of kefir, and a spoonful of sour cream;
• Add black and red ground pepper, meat seasoning and your favorite spices to the mixture;
• Mix everything with an immersion blender, grease the pita bread and wrap as described above.

Garlic sauce is made according to this recipe:

• Place a couple of chopped garlic cloves, two fresh eggs, pepper and salt to your taste in a blender bowl;
• Whisking constantly, pour a couple of tablespoons into the mixture in a thin stream. any vegetable oil, tsp. fresh lemon juice and 2 tbsp. fat kefir.

The mustard-honey version of the sauce involves putting the following food set into the blender bowl:

• a couple of tbsp. Dijon mustard;
• 2 tbsp each mayonnaise and sour cream;
• spoons of honey;
• spoons of olive oil;
• a clove of garlic;
• tsp lemon juice;
• a little ground white pepper.

As you can see, even in the case of how to wrap shawarma filling in pita, you can once again understand how delicate this East is.

By mixing different products in arbitrary proportions, you can each time get a new taste for a familiar dish, which can hardly be called fast food.

by the materials mjusli.ru

Source: https://za100le-mt.ru/blog/43647274154/Uchimsya-zavorachivat-shaurmu

Secrets of making lavash with fillings

In any recipe, you can experiment with the proportions of the filling components. By increasing the amount of cheese or crab meat, the appetizer becomes saltier; not only mayonnaise, but also sauces or pickles from canned food add juiciness to the treat. Almost any meat or vegetable filling can be adjusted by adding carrots from a Korean salad, and sometimes adding its spicy brine.

The salad has enough spices and salt to avoid adding these ingredients. The first recipe in the collection explains in detail how to wrap shawarma in pita bread. For the rest, cut dense ingredients finely or thinly, otherwise the roll cannot be rolled without tearing the thin layer of dough. For this, they use graters or a vegetable peeler, and it is better to buy sausages straight away sliced.

Shawarma at home. Step-by-step shawarma recipes and how to wrap pita bread

Hi all! Today we will cook shawarma and I want to share these delicious recipes with you.

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Thank you for your attention! Well, now let’s return to the topic of preparing shawarma...

This is a Middle Eastern dish of slab or pita bread stuffed with grilled and then shredded meat with spices, sauces, salad and fresh vegetables. Consumed without the use of cutlery.

This delicacy is distributed all over the world, in different variations of preparation. It makes a hearty lunch or snack and can be eaten on the go. It’s quite simple and quick to prepare if you use sausage or ready-made sausages, but if you cook with meat it will take a little longer.

The ideal flatbread for shawarma would be thin pita bread. It should be fresh and soft.

To make the meat in shawarma soft and juicy, I advise you to marinate it first. The simplest marinade of lemon juice, kefir, and olive oil will make tough meat tender.

Homemade chicken shawarma recipe

Chicken meat is the simplest available filling for shawarma at home. You can use any part of it, breast, fillet, trim the flesh from the drumstick without fat and skin, fry it in a frying pan, or take smoked ham.

Ingredients for 4 servings:

• Lavash – 4 pcs
• Chicken fillet – 2 pcs.
• Pickled cucumbers – 100 g
• Tomato – 1 pc.
• Beijing cabbage – 150 g
• Red cabbage – 60 g
• Mayonnaise – 100 g
• Mustard – 100 g
• Ketchup – 50 g
• Spices - to taste
• Vegetable oil for frying

Cooking method:

1. Take chicken fillet, sprinkle with salt, pepper, and seasonings to taste on both sides.

2. Fry over medium heat in vegetable oil on each side for about five minutes. The chicken should have a nice looking golden crust, but it should not be too dry so that the finished dish is not dry.

3. While the chicken is frying, cut the Chinese cabbage, well washed and dried with paper napkins, into small strips.

In general, everything that is bought at markets or markets must be washed with running water. After all, none of us knows how products are processed so that they retain their beautiful presentation.

4. We also finely chop the red cabbage.

5. If the cucumbers are small, then cut them into 4 parts or into short strips.

6. Cut the tomato into half rings, although it’s good to cut into thin rings. This will not change the taste in any way. So there are no special rules.

7. Three hard cheeses on a coarse grater.

8. Place mildly spicy mustard, mayonnaise and ketchup in a cup and mix well with a spoon.

On a note! It will be even better if all the above sauces are homemade. Moreover, preparing them is very simple. By the way, this blog also has several cooking recipes, which you can find by simply typing the desired word into the search bar.

9. Cut the aromatic fried chicken into thin flat pieces.

10. Now put a sheet of pita bread on the table. If you have pita bread from the refrigerator, it is advisable to heat it in the microwave first. This way it will become more elastic and will not tear during the twisting process.

11. Place a layer of cabbage on top of it, and put layers of meat on it.

12. Next come cucumbers and tomatoes.

13. Then a little ready-made sauce.

14. Sprinkle grated cheese on top. The most optimal cheese for shawarma is considered to be any hard cheese.

15. Wrap the shawarma in a tube with closed edges.

16. Place our delicacy in the oven for 5 minutes at 200 degrees.

Bon appetit!

Cooking shawarma with sausages at home

Shawarma with sausages is prepared quickly, simply, and tasty. For those who don’t want to do magic in the kitchen for a long time, this option is for you. The main thing is that all the ingredients are fresh, then the dish will be delicious.

There are also a great variety of sauce options for this dish. Mainly based on sour cream, herbs, garlic and seasonings. For the lazy, just take ketchup and mayonnaise, it will also turn out delicious.

Ingredients:

• Lavash - 2 pcs
• Cucumber – 2 pcs.
• Korean carrots – 200 g
• Tomatoes - 2 pcs.
• Sausages – 400 g
• Chinese cabbage leaves - 5-6 pcs.
• Cheese - 150 g
• Ketchup, mayonnaise - to taste
• Greens – 1 bunch

A tasty and satisfying version of cooking with pork

The best food is prepared with your own hands; you are always confident in the quality, freshness and benefits of the food you eat. Pork shawarma with vegetables is very filling and tasty.

The pulp is marinated, fried and cut into pieces or thin slices, vegetables and sauce are added to the filling and the pita bread is rolled in a way convenient for you.

Ingredients for 1 serving:

• Lavash – 1 piece
• Pork – 100 g
• Fresh cucumber – 80 g
• Sweet pepper – 80 g
• Beijing cabbage – 80 g
• Green onions – 5 sprigs
• Green dill – 5 sprigs
• Salt, spices - to taste
• Mayonnaise
• Oil for frying

shawarma recipe with sausage and cheese

I suggest watching a video on how to prepare shawarma with sausage and cheese. Just! Fast! Tasty!

Source: https://camcebekulinar.ru/shaurma-v-domashnix-usloviyax.html

detailed instructions

The meat should be cut into strips and fried with the addition of lamb fat. You can take anything: chicken, pork or lamb. Spices should be mixed with red vinegar, which is used for meat, and olive oil. Beat the mixture and pour it over the meat.

You can take vegetables based on your own taste preferences: Korean carrots, cucumbers, cabbage, onions, cheese or tomatoes. It is better to chop them into thin strips. You can think about how to wrap the shawarma only after the dressing has been added to the filling.

How to properly wrap shawarma?

Questions arise not only from the preparation of shawarma, but also from its shaping.

How to properly wrap the shawarma depends on whether you can fully enjoy the taste of the finished dish, or whether the contents of the pita bread will mercilessly fall out onto the plate, spoiling the meal.

To avoid unpleasant incidents, we recommend that you refer to our detailed step-by-step master classes, from which you can choose the most optimal option for yourself.

How to wrap shawarma in round pita bread?

The technique of wrapping a mixture of ingredients in round pita bread is used not only in the cuisine of Central Asia, but also among Mexicans, who deftly roll burritos in a similar manner. This method helps to cover all layers of the filling with pita bread most evenly, so that the flatbread retains its shape when eaten.

Take a round pita bread and place layers of your chosen filling in the lower third. Cover the side edges of the mixture with pita bread.

Fold in the free bottom edge.

Start rolling the pita bread into a roll, moving from bottom to top and carefully picking up and compacting the filling with your hands.

Press down the filling at the very end and tuck the edge of the pita bread so that the seam falls in the middle of the flatbread and holds well without revealing the filling during frying. Frying the shawarma before serving will help lock the pita bread in place.

How to wrap homemade shawarma?

If instead of lavash you use dense small pita bread, then you won’t be able to get too different in your rolling technique. Due to the density of pita, it will easily hold the filling even with the simplest rolling method.

Place the ingredients in the center of the flatbread. Tuck the pita bread at the bottom of the filling, covering it about a quarter, thereby preventing the shawarma from falling apart.

Next, fold in both side edges. Shawarma will hold up better if you wrap it in foil or film; in this variation, the dish can be easily taken with you.

This method is also suitable for folding traditional oriental kebabs served on fairly fluffy flatbreads.

How to properly wrap shawarma at home?

If you are using a large pita bread, first divide it in half. Place layers of filling in the center of the flatbread and cover it with the top half of the pita bread.

Now connect the side edges of the pita bread in the center.

The last step of shaping the shawarma is to carefully roll up the flatbread, transferring everything onto the remaining loose layer of pita bread. As a result, you will receive a small square envelope with filling.

To prevent the shawarma from falling apart, such an envelope is placed in a well-oiled frying pan with the seam down, after which it is allowed to brown so that the layers of pita bread stick together as tightly as possible and do not fall apart.

How to wrap shawarma at home

As part of another method of rolling pita bread, the flatbread will also have to be divided into two equal halves and a portion of the filling should be placed in the center. Cover the filling with the free top edge of the pita bread.

Now fold one of the side edges so as not to cover the filling. This layer will become a kind of protective barrier that prevents the filling juice from soaking the pita bread.

Continue folding the pita bread on one side, but now covering the filling with the sheet. This layer is designed to hold it itself.

Cover everything with the free edge of the pita bread on the other side, pressing the filling tightly together.

After folding the shawarma, it is placed on the grill and fried, preferably under pressure, until golden brown. It is the frying that will help the filling stay inside as tightly as possible, and the pita bread will keep its shape.

Source: https://womanadvice.ru/kak-pravilno-zavorachivat-shaurmu

Tips from chefs: how to roll shawarma into pita bread

If you carefully studied all the step-by-step diagrams given above, but did not get the perfect result, there is a possibility that a mistake was made somewhere. Professionals are ready to reveal a few more culinary tricks that will help you reliably and quickly roll shawarma into pita bread with a minimum of problems:

• Check if you have added too much sauce to the filling: it should make all the components “glued” together, and not turn them into mush. The more liquid the shawarma filler is, the higher the likelihood that the dough will begin to become saturated with it and become soggy, and this will lead to loss of shape and integrity.
• Do not take watery tomatoes: if you have no choice, remove the central part from them, otherwise it will be difficult to wrap the shawarma.
• Mastering this culinary task may require a lot of time and patience: be prepared that not everyone gets an excellent result on the first try.
• Was the pita/pita bread fresh? There is no point in wrapping it even in yesterday’s dough, since it loses its elasticity and begins to dry out and break.
• For strength, you can wrap the shawarma in 2 layers of pita bread, especially if you are planning to do this for the first time.
• If even after several instructions you are unable to figure out how to roll shawarma, you should go to an oriental restaurant: they will be able to clearly show you this process. Although you can try to unwind the finished dish, and then wrap it back yourself.
• Is the finished straw a little dry and you're worried it will start to fall apart when you eat it? Go over the top with a silicone brush dipped in oil or remaining sauce.

Shawarma at home - TOP 8 best recipes

Most often, to prepare shawarma you need two sauces: mayonnaise and ketchup. But if we cook at home, we can try more sophisticated options. Try garlic sauce, creamy mustard, cream cheese, barbecue sauce, tzazaki or curry sauce. These sauces are quick to prepare and will certainly make homemade shawarma even tastier.

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Recipe:

1. For those who love the taste of pickled onions.
   We start cooking with it. If you are not an amateur then you can start with the next step. Peel the onion, then cut it into small cubes, put it in a bowl and add a little salt. Then we mash the onion a little so that it soaks in the marinade faster and add 5g of sugar and the same amount of apple cider vinegar. Then mix, cover and leave for 10 minutes while we prepare everything else.
2. Wash and thinly slice the cucumber and tomato.
3. The cheese can be grated on a coarse grater or finely chopped.
4. Wash the greens and chop them finely.
5. Lightly beat the meat, fry until crust appears, then cut into thin slices.
6. Take the pita bread, unwrap it, start laying out the filling: - a little Korean carrot - tomato - cucumber - garlic sauce - fried meat - tomato sauce or adjika - pickled onions - fresh herbs -
   hard cheese
7. Now everything can be wrapped and eaten.

.

Chicken shawarma recipe:

1. Wash the chicken, dry it and cut it into small pieces. Heat the pan well and fry the chicken until cooked. Then cut it into strips.
2. Peel the onion and cut into half rings, then fry in a frying pan separately.
3. Finely chop the cabbage or shred it on a shredder.
   Wash the cucumbers and tomatoes and cut them into thin rings.
4. Peel the potatoes, cut into thin slices and fry in a frying pan until cooked.
5. Now you need to wrap the shawarma: - grease it with ketchup or adjika.
   - put potatoes - mayonnaise - meat - onion - cucumber - tomatoes - cabbage - mayonnaise

   And wrap up the shawarma!

Bon appetit!

.

Pork shawarma - homemade recipe

Shawarma with pork is certainly not an oriental option, but our love for pork is ineradicable. Shawarma turns out very tasty and juicy. This charm can be prepared outdoors, on the grill. Of course, the ingredients can be supplemented or replaced to taste.

How to properly wrap shawarma

Shawarma is considered a complete dish that you can eat to your fill. It is based on fried meat, various raw vegetables, and a special hot sauce consisting of ketchup, mustard and mayonnaise adds piquancy to the dish. All ingredients are combined, mixed and wrapped in pita bread.

A quality dish is distinguished not only by its ingredients, but also by its appearance when finished. You can wrap the shawarma like a roll, in the form of a triangle, square, or envelope. In this case, it is necessary to tuck the edges so that all the filling remains inside.

Shawarma at home - step-by-step recipe with photos and videos

Shawarma is a Middle Eastern dish of Arab origin, in some countries called doner kebab, made from pita bread stuffed with grilled and then minced meat (chicken, lamb and veal, sometimes turkey), with the addition of sauce and fresh vegetables.

Many people are hesitant to buy shawarma from stalls on the street, and this article is for those who really love and are not indifferent to the dish of oriental cuisine.

I have specially prepared a recipe for shawarma at home with a photo on my blog, plus recipes on how to properly prepare the sauce and pita bread yourself will be described below.

This dish prepared at home is no worse, I’ll even say quite the opposite, it’s much tastier, because each of us will make it for ourselves, which means we’ll be giving away a piece of our soul. Here you will have 100% confidence in the quality of the ingredients used, because it is made in the conditions of your home, with your own caring hands.

And you don’t need to deny yourself this weakness for fear of harming your stomach; you can easily prepare it at home in a short time.

Homemade chicken shawarma recipe

Still not sure whether to buy this dish in street stalls? Finally, cast aside all your doubts and start preparing it yourself! Its preparation is not a complicated process at all, and the result will certainly please you and your family!

Ingredients:

• Chicken fillet – 500 gr
• Armenian lavash – 3 pcs
• young cabbage - 200 gr
• tomatoes - 2 pcs.
• sweet pepper - 1 piece
• fresh cucumbers - 2 pcs.
• garlic - 2 cloves
• sunflower oil - 3 tbsp. spoons
• parsley - 1/3 bunch
• mayonnaise - 100 milliliters
• ground cinnamon - 1/2 teaspoon
• salt and ground pepper - to taste.

Cooking method:

First you need to prepare all the necessary products. After which we thoroughly rinse the meat and all the vegetables under running water, dry it and proceed.

For the marinade, we need to take a deep bowl and combine sunflower oil, ground pepper, salt, cinnamon in it and stir.

Cut the chicken fillet into strips and place in the marinade for a couple of hours.

After two hours, remove the chopped fillet from the marinade and fry in a frying pan in vegetable oil until crispy and golden brown.

Now cut all the vegetables into strips and chop the parsley.

We peel the garlic and pass it through a press, and then combine it with mayonnaise and grease the entire pita bread with the resulting mixture.

And we begin to lay out the filling of meat and vegetables.

Afterwards, wrap the pita bread in a tube. If the tube turns out to be long, then you can cut it in half and fry it in a frying pan or put it in the oven for a short time.

This completes the preparation of shawarma. Eat with pleasure!

How to make lavash at home

The recipe for traditional preparation of lavash at home without yeast cannot be made without a tanir - a round Armenian stove, but it can also be prepared in a frying pan, where it also turns out to be very fragrant and tasty.

Ingredients:

• Wheat flour - 4 cups
• clean water - 2 glasses
• salt - 2 teaspoons.

Cooking method:

In this recipe, we need a deep bowl into which we pour two glasses of water and add salt, then mix it thoroughly until completely dissolved.

Next, slowly add the sifted flour and constantly stir with a fork, and as soon as the dough becomes thicker, we begin to knead it with our hands. As a result, it should turn out thick and sticky to your hands.

Let the dough rest for 30-40 minutes.

Pour flour onto the work surface and transfer the dough onto it, begin to knead it until it begins to stick to your hands.

We divide the dough into small parts and now begin to use a rolling pin to make very thin cakes, their thickness should not exceed 5 mm.

Place a dry, wide frying pan over medium heat and when it is hot, place a flatbread sprinkled with flour on it. Fry until lightly browned on both sides, just do not overcook, otherwise it will turn out dry.

To prevent the cake from puffing up while cooking in a frying pan, it must be held with a towel at those moments when bubbles appear.

As soon as the first pita bread is ready, place it on a flat plate and begin preparing the next one.

We leave the pita bread to cool, and then you can serve it instead of bread at the table, or use it to prepare some snacks.

Technique for “packing” the filling

Vegetables and meat are placed on a thin sheet of pita bread. To make the shawarma juicy, each layer of filling must be coated with sauce. The bottom edge of the thin sheet must be folded and placed on the filling. The left edge needs to be folded over to the right side. The filling must be wrapped in a double layer of pita bread and twisted to the right side. If everything is done correctly, the shawarma will not fall apart and will not lose its appetizing appearance.

Knowing how to wrap shawarma correctly is very important, because otherwise all the ingredients will fall out. The flatbread must be fresh; in extreme cases, you can use the one that was stored in the freezer. Lavash should be laid out on a flat surface and most of the area should be coated with sauce. The dressing must be distributed over 2/3 of the sheet. Then you should tuck the edges along the long side. The pita bread is rolled into a tube so that the top remains open. Before you start rolling, you need to thoroughly compress the filling, otherwise the shawarma will fall apart.

It’s not always possible to immediately figure out how to wrap shawarma. A photo will help you understand the main points and master this skill. To prevent the dish from drying out, it must be wrapped in plastic wrap and placed in the refrigerator.

How to make shawarma in pita bread at home: step-by-step recipe with photos

Shawarma (shawarma) is a traditional Arabic food that has gained popularity all over the world. Due to its ease of preparation, low cost of products, high taste and satiety, shawarma has become the favorite fast food of many people.

But in order to avoid becoming a victim of unreliable street vendors, the safest and easiest way is to prepare the dish yourself, varying the ingredients in it according to your desire and capabilities.

Therefore, we suggest you figure out how to make shawarma in pita bread at home from available products.

Ingredients:

1. Lavash sheets - 1 pack
2. Chicken fillet – 500 gr
3. Cucumber - 1 pc.
4. Tomato - 1 pc.
5. Korean carrots – 150 gr
6. Cheese - 150 gr
7. Garlic - 2 cloves
8. Mayonnaise - 2 tbsp. spoons
9. Kefir - 6 tbsp. spoons
10. Ketchup - 4 tbsp. spoons
11. Spices - to taste

Cooking time - 30-40 minutes

Yield: 4 servings

Cooking shawarma at home can be divided into several stages: frying meat, creating sauces (if necessary), preparing components, rolling products.

And although the simplest version of a chicken dish will be prepared, it still requires step-by-step consideration: how to create sauces, what products to use, how to wrap shawarma.

After all, taking this recipe as a basis, it will be easier to experiment in the future.

Making Garlic Sauce

Most often, in the simplest shawarma, the sauces are ordinary ketchup and mayonnaise. But a more traditional sauce for this dish is garlic. At home it can be made using mayonnaise.

Mix mayonnaise and kefir in a bowl. For very fatty mayonnaise, the ratio to kefir should be 1 to 3. For all other options, be guided by your taste.

Squeeze the garlic into the resulting mass. It’s better to use garlic cloves, but if you don’t have it, finely chop the cloves with a knife.

Advice:

It is better if the garlic sauce is infused before use, so leave it for at least 15-20 minutes.

If desired, you can also make tomato sauce instead of store-bought ketchup.

Food preparation

Cut the chicken fillet into oblong medium pieces. There is no need to grind too much, because... During the frying process, the meat will naturally shrink in size.

To prepare shawarma, you can use different parts of the bird, replacing the fillet with a thigh or drumstick. Season the bird with any spices and fry in a frying pan until done.

To preserve the properties of street shawarma, pieces of meat should be fried until golden brown. This will take 15-20 minutes.

Prepare additional components as well. Cut the cucumber and tomato into thin slices, and grate the cheese.

Cooking shawarma

If you use a large sheet of pita bread, it is better to cut it in half. If you bought square sheets of pita bread, then work with them.

• Lay out a sheet of lavash in front of you, and hide the rest in a bag so as not to dry out. With any method of wrapping the finished product, the filling is laid out closer to the right edge of the sheet.
• Coat the pita bread with ketchup and garlic sauce.

• Place chicken pieces on top.
• Place Korean carrots next to the meat.
• Sprinkle everything with grated cheese to taste.
• Place a thin layer of cucumbers and tomatoes on top of the filling, alternating slices of vegetables.

Note.

The proposed shawarma recipe can be changed according to the number of ingredients used and their composition.

• Top with extra homemade sauce.
• Wrap the pita bread in any convenient way.

Recommended preparation: Scrambled eggs in pita bread in a frying pan

How to wrap shawarma: open method

If homemade shawarma is meant to be eaten immediately after cooking, then it can be wrapped in the usual way for everyone, when one side of the product is visible in the cut.

• Cover the filling with the short right edge of the pita bread.

• Fold the bottom of the lavash sheet upward, making it overlap.

• the product is in the form of a tube until the very end.

How to wrap shawarma: closed method

If you're planning a picnic, a fully wrapped shawarma would be a great holiday snack.

• Tuck the top and bottom of the pita bread towards the center.

• Cover the filling and the folded ends with the right edge of the pita bread.
• Continue rolling into a tube, as in the previous method.

Homemade shawarma with chicken in lavash is ready. You can lightly fry it in a grill pan to get ruddy, appetizing scorch marks.

Another option for preparing shawarma with poultry meat, but with a more complex sauce, can be found here

Hearty shawarma with pork

And although shawarma is most often prepared from poultry meat with the addition of seasonal vegetables, pork is also a common filling.

Ingredients:

• Pork – 400 gr
• Mushrooms – 300 gr
• Sour cream – 200 gr
• Cucumber, tomato - 1 pc.
• Cabbage - 250 gr
• Sauce - any
• Salt, pepper - to taste

Cooking method

• Cut the pork pulp into slightly oblong slices. Season the meat with salt and spices, fry the pieces until golden brown.
• Cut mushrooms (preferably champignons) into slices. Fry them in a frying pan until the liquid evaporates, and then pour in sour cream. Simmer the mushrooms until a thick mass is obtained.
• Prepare the vegetables by cutting them into slices. Chop fresh cabbage into thin strips, add salt and mash it with your hands.
• Spread the center of the pita bread with sauce. Place shredded cabbage and sliced ​​cucumber on top. Place the spicy pork, which is covered with tomato slices. Pour the sauce over the filling and wrap it in pita bread.

How to choose ingredients for pita bread with fillings

People try to choose pita breads in the shape of a square or rectangle; they are more convenient to work with later. An exception for fillings that are too juicy, the longer the edge of the pita bread remains free from them, the less likely it is to leak. The thickness of the flatbreads varies slightly, but if possible, avoid buying pita bread packed very tightly in a bag.

Usually it becomes damp before use and breaks when folded. The filling is chosen with a bright taste; you can add some salt to it, keeping in mind the bland taste of the lavash itself. There should be little moisture in the ingredients; it should be compensated for with mayonnaise or other sauces.

Shawarma in the form of a square

In order for such a dish to turn out successful at home, it is not enough just to prepare delicious ingredients. You need to know how to properly wrap shawarma:

• Let's prepare thin pita bread and hot sauce.
• Divide the cake into 2 parts, grease one of them with two tbsp. l. sauce.
• Place the filling in the middle of the flatbread, leaving some free space around the edges.
• Raise the bottom of the pita bread to the top, while it should cover the middle of the filling.
• Next, we bend the right edge of the cake towards the center, it completely covers the ingredients.
• Fold the left edge of the pita bread towards the center and fold the bottom part of the shawarma over the top.

Shawarma with mushrooms

Any filling is suitable for making shawarma, it depends on the taste preferences of consumers. We suggest that you familiarize yourself with the recipe for shawarma with mushrooms. Let's take:

• leg;
• wild mushrooms (champignons);
• cabbage (Beijing cabbage is better, it is more tender);
• pita;
• ketchup;
• mustard;
• mayonnaise.

1. Boil and chop the chicken, simmer the chopped mushrooms for 5 minutes.
2. Shred the cabbage and marinate in a small amount of vinegar for about a quarter of an hour.
3. We spread the filling, pour sauce made from ketchup, mayonnaise and mustard on top, and roll it up into an envelope.
4. Immediately before use, heat in the microwave or fry in a frying pan.

Bon appetit!