Cooking shawarma in a frying pan at home: recipe with photos of chicken and Korean carrots

Shawarma

Prepare the ingredients. Cut the cucumbers into thin strips, red onions into half rings, green onions into feathers, tomatoes into rings.

Cut the chicken into long strips and fry with the addition of turmeric.

Chef's tip! In the Uryuk teahouse, chicken shish kebab is used to prepare shawarma. The marinade recipe can be found here.

Spread the pita bread, spread with mayonnaise.

Add fried chicken meat.

Place chopped vegetables on top.

Brush with barbecue sauce mixed with mayonnaise.

Wrap the shawarma with a roll.

Grease both sides with butter and fry until golden brown.

Cut in half diagonally.

Shawarma with chicken is ready! Serve with adjika.

Garnish with green onions and fresh herbs. Bon appetit!

flour vegetables poultry seasonings, sauces, spices Uzbek appetizers from 25 minutes to 1 hour Recipes from chefs

Homemade shawarma with chicken and vegetables

Homemade shawarma with chicken in pita bread, according to experts, turns out to be the most delicious thigh. The ideal option is to use chicken thigh fillets so as not to have to worry about cutting the meat from the bones.

Let's prepare:

• chicken thigh fillet – 300 g;
• thin pita bread – 1 pc.;
• oil for frying – 50 ml;
• tomato – 1 pc.;
• bell pepper;
• Chinese cabbage – ¼ fork;
• onions – 1 piece;
• salt, pepper to taste.

Choose any sauce recipe. We recommend preparing an authentic oriental one. The recipe looks like this: mix yogurt with crushed garlic, add coriander, black pepper, season with wine vinegar and lemon juice, add salt to taste. They don't use any ketchup in the Middle East!

There is one more secret: the most delicious shawarma is obtained when heated on a grill. At home, popular “multi-baker” devices and regular waffle irons are perfect for such purposes.

1. We cut the vegetables into slices, fry the chicken and let it cool slightly (so that it does not burn your hands).
2. Place the meat on the pita bread, distribute the vegetables on top, pour the sauce over everything (do not be too zealous so that the shawarma does not “float”).
3. Roll it into a neat roll and fry it in a frying pan.

Let's eat and enjoy life!

How to make chicken shawarma recipe

Ingredients for 4 shawarmas:
●300 grams of chicken fillet (half) ●2 small tomatoes ●1 cucumber ●5 tablespoons of ketchup ●mayonnaise ●2 cloves of garlic ●200 grams of white cabbage ●4 tablespoons of kefir ●1 small onion ●Armenian lavash 1 pack . ●vegetable oil for frying

Preparation:

1. Wash the chicken fillet under running water and cut into small pieces. 2. Finely chop the onion and send it to fry in a small amount of vegetable oil. 3. When the onion becomes transparent, add fillet pieces to it, salt, pepper, mix and leave to fry. 4. Wash the cabbage under water, chop it finely and put it in a bowl. Salt, pepper, mix, add a small amount of mayonnaise. Salad ready. 5. Transfer the finished chicken with onions (it takes about 5-7 minutes to cook) onto a clean plate. 6. Prepare sauces. Take two small bowls. Squeeze 5 tablespoons of ketchup into one and add a teaspoon of your favorite seasoning (I used khmeli-suneli). Mix well. Pour 5 tablespoons of kefir into the second bowl, add mayonnaise (4 tablespoons per eye) and squeeze out two garlic cloves. Mix well. 7. We make slices of tomatoes and cucumbers, cut them thinly into slices and place them on a plate. 8. We place all the ingredients for shawarma next to each other on the table so that it is convenient to lay them out right away. 9. Take a large board and place half of one sheet of pita bread on it. We spread it well with two sauces, place the chicken closer to the right edge in a row (it will be more convenient if the chicken on the plate is divided into 4 parts at once). Place cabbage in a row next to the chicken. Place tomatoes and cucumbers on top of the cabbage. We roll the finished shawarma so that one edge is folded so that the filling does not leak out. We make the other 3 shawarmas using the same principle. 10. Heat the oil in a frying pan. Fry the shawarma on both sides until golden brown. If there are sauces left, put a spoonful of sauce in the open part of the shawarma before serving.

Chicken shawarma recipe - photos

www.sloosh.ru

Description of homemade shawarma with chicken in pita bread

with chicken and vegetables, unlike shawarma, contains a large amount of vegetables and meat

, it is very juicy and filling. A wonderful mayonnaise-based sauce makes it truly homemade!

Shawarma with chicken at home is suitable for those on PP, because the meat is not fatty and contains few calories, and if you add more fresh vegetables and make it based on fermented milk products, you will get a healthy dish. Read below on how to cook shawarma at home in pita bread with chicken.

Homemade shawarma recipe with chicken in pita bread + classic sauce

Real shawarma has three prerequisites:

1. Juicy meat;
2. presence of sauce;
3. thin but durable pita bread.

To prepare the perfect dish, I will tell you how to follow all these rules. In addition to the main ingredients, you can add Korean carrots, French fries or sweet peppers to the roll. We will now prepare shawarma according to the classic recipe, with a minimum number of ingredients.

Ingredients:

• 400-500 grams of chicken fillet;
• a little white cabbage;
• thin pita bread;
• 1 tomato;
• 1 cucumber;
• soy sauce;
• salt and spices for chicken meat.

For the sauce:

• 4 tablespoons of mayonnaise (preferably light or homemade), sour cream and kefir;
• 2 cloves of garlic;
• a pinch of red pepper;
• a little curry seasoning;
• greenery.

Step-by-step description of the recipe:

1. So, the first secret is juicy meat. At the same time, it should be slightly toasted. This is easy to achieve. First, the chicken pieces need to be marinated. I made it in soy sauce with a pinch of salt and chicken seasoning. In this form, the meat should sit for half an hour.

The fillet must be either fresh or completely defrosted. Even a slightly frozen product is not suitable for pickling or frying.

2. While the meat is saturated with marinade, prepare the remaining ingredients for the filling. Cut the cucumber into neat slices.

3. Chop the tomato into small cubes.

4. Chop the cabbage thinly and mash with a little salt. this way it will become juicier and more aromatic.

5. Place the chicken pieces in a hot frying pan and simmer in their own juices until all the moisture has evaporated. Then add vegetable oil and fry until deliciously brown. As soon as a pink, slightly crispy crust appears, remove the roasting pan from the stove. If you fry for a long time, the meat will be dry.

6. The second secret is the sauce. Without it, the dish will be dry, tasteless and difficult to bite. There are many variations of shawarma sauce. I often make white or classic sauce. For it you need to chop the greens, pass the garlic through a press and combine them with all the remaining ingredients.

7. And finally - lavash. If you were unable to buy the right one in the store, you can prepare it at home. You need to knead a strong but pliable dough from flour, cold water and salt. Place in a bag and let rest for 1 hour. After this, you need to divide it into balls and roll them into thin layers. You only need to fry the flatbreads in a dry frying pan. 1-2 minutes is enough on each side. It should not be overcooked, but only slightly browned.

8. Apply a little sauce to the middle of the pita bread. Be sure to step back from the edges so that you can wrap it comfortably later. Place the other ingredients for the filling on top, one layer at a time. Finally, pour more sauce over it. Fold the bottom edge of the tortilla over the filling first, then fold in the sides to seal the contents tightly. Now continue rolling from bottom to top.

9. Now the rolls need to be fried in a frying pan (preferably grooved) on both sides until golden brown.

Correct, homemade shawarma with chicken in marinade

If you cannot eat shawarma bought at a local stall, then make it at home, with your own hands from proven products, according to this recipe:

• Chicken thighs or breast - 500 grams.
• Fresh cabbage - 150 grams.
• Carrot - 1 piece.
• Fresh cucumber - 1 piece.
• Green onion - 150 grams.
• Juicy tomatoes - 1, 2 pieces.
• Thin lavash (Armenian) - 3 sheets.
• Ground black pepper, salt, spices - to your taste.
• Vegetable oil - 3 tbsp. spoons.

These are the ingredients for our filling. But we must cook it tasty and not like everyone else, but with a “zest”, and for this we will prepare the ingredients for the marinade for chicken meat:

• Fresh milk - 70 ml.
• Vegetable oil - 1 tbsp. spoon.
• Paprika - 0.5 teaspoon.
• Curry - 0.5 teaspoon.
• Cinnamon - 0.25 teaspoon.
• Wine vinegar - 1 teaspoon.
• Ground black pepper, salt - to taste.

Preparation:

1. Prepare the marinade for chicken: Pour milk into a container and gradually add all the above seasonings, the sequence does not really matter. Mix all this thoroughly and set aside for now. Taste for salt and pepper.

2. Cut the chicken and throw it into our marinade. Stir and leave for 20-30 minutes.

3. Take the cabbage and shred it using a shredder. If there is no such device, we cut it with a knife, but we try to do it as if using a shredder, with thin strips.

4. Add a small pinch of salt to the chopped cabbage and knead with your hands, making the cabbage softer.

5. Three carrots on a coarse grater, add black pepper, ground pepper, salt, 1 tbsp. spoon of wine vinegar, mix with hands.

6. The turn has come for cucumbers and tomatoes. We cut cucumbers into long strips, tomatoes, whatever you like.

Everything is ready for the shawarma base. Let's start preparing sauces, prepare white and tomato sauces

White sauce:

• Mayonnaise - 3 tablespoons.
• Sour cream - 3 tbsp. spoons.
• Garlic - 2 cloves.
• Lemon juice - 2 tbsp. spoons.
• Greens (optional) - 5 grams.
• Ground black pepper, salt - to taste.

Tomato sauce:

• Tomato sauce, base - 4 tbsp. spoons.
• Adjika - 1 tbsp. spoon.
• Coriander - 0.5 teaspoon.
• Zira - a pinch.
• Paprika - a pinch.
• Sow peppers - 2, 3 pinches.
• Salt - to taste.

7. What is cut - we chop, what is poured - pour into one container, mix. The sauces are ready.

8. Fry marinated chicken meat in a frying pan for our shawarma.

9. We begin to form the shawarma. Place a sheet of pita bread on the table.

Attention! The lavash sheet is usually rectangular in shape. I cut off all the corners, it turns out to be an oval shape of pita bread, it’s easier to wrap and there’s not a lot of dough. It tastes better this way (I think).

10. Grease the lavash with white sauce. Not all of it, just the middle. Spread lavash with tomato sauce.

11. Alternately add the prepared ingredients in portions: green onions, cabbage, carrots, cucumbers, tomatoes, chicken.

12. Once again pour it over with sauces, white and tomato.

13. Roll our pita bread into an envelope and fry it in a frying pan, without adding oil.

Important! You should not heat shawarma in the microwave, as the sauce will become liquid and everything will leak.

14.You can cut the shawarma in half and spread more sauces on top. It should look something like this:

Congratulations, you made this dish yourself and I think it turned out very tasty. But no worse than in a stall, that's for sure.

Shawarma with chicken fillet (TTK2184) technological map

TECHNICAL AND TECHNOLOGICAL CARD No. Shawarma with chicken fillet

1. APPLICATION AREA

This technical and technological map was developed in accordance with GOST 31987-2012 and applies to the Shawarma dish with chicken fillet produced by a public catering facility.

1. REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for preparing dishes must comply with the requirements of current regulatory documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary-epidemiological report, safety and quality certificate, etc.)

1. TECHNOLOGICAL PROCESS

Marinated chicken fillet, Chinese cabbage, tomatoes, pickled cucumbers are cut into strips, shawarma sauce is added, vegetables and chicken fillet are mixed, placed on tortillas, carefully wrapped, grilled on both sides to form a lattice.

Cut in half diagonally. Place on a board with parchment, place French fries next to it and shawarma sauce (30 g) in a gravy boat.

1. REQUIREMENTS FOR DESIGN, SALE AND STORAGE

Serving: The dish is prepared according to the consumer’s order and used according to the recipe for the main dish. Shelf life and sales according to SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01 Note: the technological map was compiled on the basis of a development report.

1. QUALITY AND SAFETY INDICATORS

6.1 Organoleptic quality indicators:

Appearance - Characteristic of this dish.

Color - Characteristic of the products included in the product.

Taste and smell - Characteristic of the products included in the product, without any foreign tastes or odors.

6.2 Microbiological and physico-chemical indicators:

In terms of microbiological and physicochemical indicators, this dish meets the requirements of the technical regulations of the Customs Union “On the safety of food products” (TR CU 021/2011)

1. FOOD AND ENERGY VALUE

Dishes “Shawarma with chicken” for 1 time

output 200/30/50

Technological engineer:

technolog.com