/ / Recipes of home shawarma

Recipes of homemade shawarma

Originally shawarma was called Turkmen dish, Which was invented by steppe shepherds. Boiled meat saiga or gazelle finely chopped and placed in the stomach of the very shredded little animals. After that the stomach was sewed up.

Such a "delicacy" could be stored for several months. Since then the dish has undergone strong changes, and today this eastern analogue of a hot dog can be bought at any station or on the market.

We offer five options for making this simple, but tasty and nutritious "sandwich" at home.

Fast shawarma


  • 1 Armenian lavash
  • 100 g of pulp of chicken thighs
  • 100 g cabbage
  • 50 g carrots in Korean
  • 50 g fresh or salted cucumber
  • 1 tomato
  • Ketchup, mayonnaise - to taste


  1. First, cut meat from chicken thighs and fry it on sunflower oil until golden brown.
  2. Chop, and after and remember the cabbage. Cucumbers and tomatoes can be cut as your heart desires.
  3. Lay out on the pita cabbage, and then chicken (no more than 3-4 tablespoons per serving).
  4. Fields on top of ketchup, add sliced ​​vegetables, and then evenly spread the carrots in Korean. The last ingredient is mayonnaise.
  5. Wrap and reheat in the microwave.


Shaurma with sausage


  • 1 Armenian lavash
  • 1 cucumber
  • 100 g carrots in Korean
  • 2 tomatoes
  • 200 g of sausage
  • 2-3 sheets of Chinese cabbage
  • 100 grams of hard cheese
  • Ketchup, mayonnaise - to taste
  • A bunch of fresh greens


  1. Cut sausage into small cubes and fry it in a skillet for at least 10 minutes. If you are a fan of spices, then add them.
  2. Thin slices cut a tomato, and cucumbers should be cut into strips. Cabbage, too, chop thin strips.
  3. Chop greens and sodium on a large grater cheese.
  4. Order of placement of ingredients: sausage; Tomatoes and cucumbers; Greens and cabbage; Korean carrots; cheese; mayonnaise; ketchup.
  5. Pound the edges of the pita bread and fry it over medium heat until a ruddy crust appears.

Shaurma with chicken


  • 400 g chicken fillet
  • 2 tomatoes
  • 1 cucumber
  • 6 tbsp. L. Ketchup
  • mayonnaise
  • 2 cloves of garlic
  • 200 g white cabbage
  • 4 tbsp. L. Kefir
  • 1 onion
  • 1 package of Armenian lavash


  1. Chicken the chicken and cut it into small cubes.
  2. Cut the onion and send it to fry, adding a little sunflower oil. After it becomes transparent, add to the frying pan chicken pieces, peppers, salt and leave to fry on a small fire.
  3. Wash cabbage with water, and then finely chop and remember it lightly with her hands. Add pepper, salt and a little mayonnaise.
  4. During this time the brisket will be prepared (5-7 minutes),Shift it into a separate plate. Take two saucepans or small bowls, in one of them squeeze out 5-6 tablespoons of ketchup and add a small portion of your favorite seasoning. Mix the seasoning and ketchup thoroughly.

    In the second container, put 5-6 tablespoons of kefir, 3-4 tablespoons of mayonnaise and 2 crushed garlic cloves. Carefully mix the resulting sauce.

  5. Cut thin cucumber slices and tomatoes.
  6. Place all the ingredients on the table so that they can be easily reached.
  7. Lay on the kitchen board half a sheet of one pita, smear it first with one, and then with another sauce.
  8. Lay the chicken near the edge, spread the cabbage around it, and put the tomatoes and cucumbers on top of the cabbage.
  9. Fold the shawarma and fry it in a skillet untilFormation of golden crust. If during the cooking you discovered that the sauce is still left, then before serving, apply it to the open parts of the shawarma.

Shaurma with pickled onions and bell peppers


  • 1 Armenian lavash
  • 100 g of meat (chicken, pork, beef)
  • 70 g of young cabbage
  • 50 grams of red onion
  • 1 fresh cucumber
  • 1 tomato
  • 50 g of Bulgarian pepper
  • Parsley, sour cream, white wine vinegar - to taste
  • 2 cloves of garlic


  1. First of all prepare the sauce (it should stand up a little so that its components are connected). Chop the parsley and mix it with salt, pepper and garlic.
  2. Salt in a mixture of salt, sugar and wine vinegar onion salad.
  3. Cut the vegetables. Half the pita bread with sauce, and top with a vegetable filling.
  4. The easiest to prepare is the meat component - chicken breast (but you can take and other meat). First boil it, and after frying in a skillet in a small amount of sunflower oil.
  5. Roll the pita bread and fry it in a hot frying pan.

Shawarma with garlic and sour cream


  • 2 thin lavash
  • 300-400 g of pork or chicken;
  • 100 g of Chinese cabbage
  • 2 tomatoes
  • 2 cucumbers
  • 1 head of onions

Ingredients for sauce

  • 3 tbsp. L. Sour cream
  • 2 tbsp. L. Mayonnaise
  • 3 cloves of garlic
  • Bunch of dill


  1. Finely chop the meat, salt and pepper fry. Tomatoes, cucumbers and onions. Chop cabbage.
  2. Mix sour cream, mayonnaise and finely chopped dill. It is desirable to pass garlic through a press.
  3. Grease pita bread with sauce, put the stuffing and again spread the sauce. If you roast meat at the very last turn, then such lavash can not be heated.

Despite the fact that the shawarma does not belong to the Healthy food, This dish, cooked at home, you can without any problems for your digestion at least once a week.

Bon Appetit!