Shawarma is a great appetizer. It is rich, very tasty and very diverse in composition. I often make it for my household. Today I offer a simple recipe for homemade shawarma with smoked sausage. This filling option gives the dish a more piquant taste. Homemade shawarma with sausage, cheese, Korean carrots and other vegetables is an excellent solution to move away from the more common cooking option with. The attached step-by-step photos will clearly show all the nuances of preparation.
The recipe for homemade shawarma with sausage offered today includes:
- pita,
- any smoked sausage,
- fresh cabbage,
- fresh cucumber,
- Korean carrots,
- pickled cucumber (or zucchini),
- ketchup or tomato sauce,
- mayonnaise.
How to cook shawarma with sausage, cheese, Korean carrots and vegetables
First, let's start preparing the ingredients. We chop the cabbage thinly, fresh and pickled cucumbers, and cut the sausage into strips. I had a large pita bread, so I cut it in half. Place half of the pita bread on the table and spread with prepared sauces as shown in the photo.
Lay out the sausage.
Then all the vegetables.
We wrap the shawarma as shown in the step-by-step photos below.
I didn’t skimp on the filling, so it turned out to be quite a wide shawarma.
That's all - homemade shawarma with sausage, cheese, Korean carrots and other vegetables is ready.
Here is a simple and quick recipe that takes a minimum of time and allows you to enjoy a healthy dish that tastes amazing. I note that you can make a variety of fillings, depending on what you have in the refrigerator. I prefer to make the filling with a lot of vegetables so that it is not only tasty, but also healthy. This homemade shawarma with sausage can decorate not only your daily, but also your holiday table. The recipe will also come in handy if friends unexpectedly drop by for a quick get-together. 🙂 Bon appetit!
One of the most popular oriental dishes in our country is shawarma. Many people treat the filling of meat and vegetable products with sauce wrapped in pita bread with disdain or wariness. The fault lies with not very conscientious traders, who often make this snack from low-quality products. However, in fact, shawarma is a tasty and even healthy dish, if, of course, it is prepared correctly. Homemade shawarma with sausage is more tender and less calorie than traditional. At the same time, it is a tasty and satisfying dish that can quickly satisfy your hunger. After all, you can prepare it very quickly, especially if you use ready-made pita bread for this.
Cooking features
Even a child can cook shawarma with sausage. It would seem that it could be simpler: cut the meat product and vegetables, add ketchup and wrap it all in pita bread. However, even culinary experiments that are simple at first glance are not always crowned with success if you do not know a few subtleties.
- Prejudice against shawarma arose due to the fact that some “cooks” put low quality products in it. Don't make the same mistakes: by using high quality sausage, you can be sure that the filling will be delicious. The same goes for other products you put in shawarma, including sauces.
- Sauce is an important component of the sausage shawarma recipe. Original shawarma sauces are prepared according to very complex recipes, but they can be replaced with available sour cream, mayonnaise, mustard, ketchup, adding nutmeg, sesame, and anise to taste. Garlic sauce based on mayonnaise is especially popular.
- Shawarma will taste tastier if you use two sauces: grease the leaf with white, and pour red over the filling.
- You can wrap the filling in pita bread in different ways, the main thing is that it does not fall out of it. Most often, the filling is laid out in a rectangle at a distance of 10 cm from the edge, then the free edge is covered with the filling, the bottom edge is tucked in, then the pita bread is rolled into a roll. In this case, the pita bread will dry out on one edge, and on the other edge it will remain soft and tender, like a pancake, as it will be soaked in the sauce.
- Fry the shawarma first on the side where the seam is, then on the opposite side, while pressing down the “balls” with the lid of the frying pan. The pan itself should be dry, that is, there should be no oil on it.
- All products in the filling must be ready to eat, because during frying it will only be possible to warm it up.
- It is not customary to use boiled vegetables for shawarma.
Shawarma can be prepared in store-bought Armenian lavash or in a thin flatbread made from homemade dough. Don't be afraid of the second option: shawarma dough is easy and quick to make.
Shawarma dough recipe
- hot water – 0.3 l;
- vegetable oil – 50 ml;
- salt – 10 g;
- wheat flour – 0.4–0.45 kg.
Cooking method:
- Sift the flour, first take 2 cups, push it to the side, making a depression in the center.
- Mix boiling water with salt and oil.
- Pour water with salt and butter into the flour in a thin stream, stirring it constantly, you can even use a mixer.
- If necessary, add more sifted flour and knead the dough with your hands.
- Cover the dough with film and leave at room temperature for half an hour.
- Knead the dough again, divide into 8 parts and roll each into a layer 1–1.5 mm thick. To prevent the dough from sticking to the table and rolling pin, dust it with flour.
You need to bake the dough in an oven preheated to 200 degrees for literally 2-3 minutes, until it bubbles and begins to brown. There is no need to roll out the layers in advance. While the next layer is baking, the previous one should be moistened under running water and covered with a damp cloth, otherwise the base for the shawarma will be too dry and fragile. The dough can be fried in a frying pan. In this case, fry it for about 15 seconds on each side, cover with a damp cloth. There is no additional need to moisten the layer with water, since when cooking in a frying pan the dough does not dry out as much as when baking in the oven.
Homemade shawarma with sausage and “Korean” carrots
- shawarma dough – 0.6–0.7 kg;
- boiled sausage – 0.4 kg;
- fresh cucumbers – 0.2 kg;
- fresh tomatoes – 0.2 kg;
- Korean carrots – 0.2 kg;
- Chinese cabbage – 0.2 kg;
- cheese – 150 g;
- fresh herbs – 50 g;
- vegetable oil - how much will be needed;
- mayonnaise and ketchup - to taste.
Cooking method:
- Divide the dough into 8 parts. Place parchment paper on a baking sheet. Preheat the oven to 200 degrees.
- Roll out one piece of dough into a rectangular layer, place on a baking sheet and place in the oven for 2-3 minutes.
- Remove the dough from the oven, moisten it with water, and place a damp cloth on it.
- Roll out the second layer and treat it in the same way as with the first. Make 6 more layers in the same way.
- Use a knife or kitchen scissors to trim the edges so they are even.
- Cut the sausage into strips and fry in a small amount of oil. Let it drain, placing the sausage on a paper napkin.
- Cut the cucumbers into thin strips, finely chop the cabbage, cut the tomatoes into circles.
- Chop the greens and mix them with Chinese cabbage.
- Coarsely grate the cheese.
- Spread a sheet of pita bread on the table. If space allows, it is better to lay out all the sheets to distribute the filling equally. If this is not possible, you will have to use your eyes.
- Stepping back 10 cm from the left edge, pour a little mayonnaise over the pita bread. Place the sausage.
- Place tomatoes on top, cucumbers on top, then Chinese cabbage.
- Place the next layer of “Korean” carrots and sprinkle them with cheese.
- Pour ketchup over the filling.
- Fold the left edge over the filling, then fold the bottom and top edges under. Roll the dough from left to right to form a roll.
- Heat a grill pan, place the shawarma on it, seam side down, press down lightly with the lid and heat until the bottom layer is browned. Turn over and repeat the procedure.
Homemade shawarma with sausage and “Korean” carrots should be served immediately, as cooled shawarma is not very tasty.
Shawarma with sausage and crab sticks in lavash
- Armenian lavash – 2 pcs.;
- boiled sausage – 0.2 kg;
- crab sticks – 8 pcs.;
- fresh cucumbers – 0.2 kg;
- processed cheese – 160–180 g;
- mayonnaise – 100 ml;
- ketchup – 100–150 ml.
Cooking method:
- Grate the melted cheese. To make the chips smooth and hard, the cheese curds can be pre-frozen.
- Cut the crab sticks into circles or thin strips.
- Chop the cucumbers into thin strips.
- Cut the sausage into long thin pieces.
- Brush the center of each pita sheet with mayonnaise. Layer first the sausage, then the cucumbers, then the crab sticks and finally the grated cheese.
- Sprinkle with ketchup.
- Fold the pita breads into envelopes. Fry in a hot frying pan without oil on both sides until golden brown.
Shawarma prepared according to this recipe turns out very tender and has a unique taste.
Homemade shawarma with sausage is a tasty and healthy dish that you can quickly feed your family and guests. It is also suitable for a snack when there is no time to prepare a full meal.
Shawarma, or as it is also called, shawarma, is a tasty, satisfying and easy-to-prepare snack, originally from the east.
To prevent you from buying it from dubious establishments, we will teach you how to prepare this dish at home.
Shawarma with sausage - basic principles of preparation
Shawarma is cooked in thin Armenian lavash. You can buy it at the store or prepare it yourself. The main requirement is that the pita bread is fresh. A dried sheet will crack, which means it will be difficult to roll it up.
As a rule, shawarma is prepared with meat, but it can be replaced with boiled or smoked sausage. It will turn out no less tasty.
In addition to pita bread and sausage, two types of sauce (tomato and white), fresh or pickled vegetables, cheese, etc. are used to prepare shawarma.
You can use ketchup, mayonnaise, tomato sauce or sour cream as a sauce. If you have the desire and time, prepare more complex sauces based on these products.
Vegetables and sausage are chopped into thin strips. The lavash sheet where the filling will be placed is greased with white sauce, and sausage and vegetables are laid out. Tomato sauce is poured on top and wrapped in an envelope, roll or in the form of a bag. Then the shawarma is fried in a dry frying pan until lightly browned so that the filling is well heated.
Recipe 1. Shawarma with sausage and watercress
Ingredients
100 g ketchup;
-
bell pepper pod.
a sheet of thin pita bread;
two processed cheeses;
100 g watercress;
100 g boiled sausage;
Cooking method
1. Unfold a sheet of pita bread on the table. Combine ketchup with mayonnaise and mix well. Lubricate the entire pita bread with the resulting mixture.
2. Rinse the lettuce leaves, dry them and place them in the center.
3. Wash the tomato, wipe it and cut it into small pieces. Place on lettuce leaves.
4. Three washed cucumbers on a medium grater. Place cucumber shavings on the tomato.
5. Remove the stem from the bell pepper and clean out the seeds. Cut the vegetable into strips, making it as thin as possible. Place on top of the cucumber.
6. Three sausages into large shavings and place on top of the vegetables.
7. Place grated processed cheese as the last layer. Wrap the filling in pita bread with an envelope. Place the shawarma in a heated frying pan with oil, seam side down, and fry until golden brown. Then turn it over and cook on the other side. Transfer to a plate lined with napkins to remove excess fat.
Recipe 2. Shawarma with sausage and Korean carrots
Ingredients
two cucumbers;
150 g cheese;
200 g Korean carrots;
six leaves of Chinese cabbage;
two tomatoes;
fresh herbs - a bunch;
400 g sausage.
two sheets of thin pita bread;
Ingredients
1. Remove the sausage from the film and cut into small pieces. Fry, stirring constantly, in hot oil for ten minutes. Can be seasoned with spices.
2. Rinse the tomatoes under the tap, dry and cut into thin slices.
3. Wash the cucumbers, wipe with a towel and chop into thin strips.
4. Chop the Chinese cabbage as thinly as possible. Lightly knead with your hands.
5. Finely chop the greens. Coarsely grate the cheese.
6. Place a sheet of pita bread on the table. Place the cooled sausage in the middle. Place tomatoes, cucumbers, cabbage and herbs on top of it.
7. Place Korean-style carrots and cheese shavings on top of the vegetables. Drizzle with mayonnaise and ketchup.
8. Fold the edges of the pita bread towards the center and roll it up. Heat a heavy-bottomed frying pan over medium heat. Place the shawarma seam side down and fry on both sides until golden brown.
Recipe 3. Shawarma with sausage and crab sticks
Ingredients
80 ml tomato ketchup;
a sheet of thin pita bread;
salt;
small fresh cucumber;
four crab sticks;
100 g boiled sausage;
90 g processed cheese.
Cooking method
1. Wash a fresh cucumber, wipe with a napkin and chop into strips, trying to do this as thinly as possible.
2. Remove the film from the boiled sausage and cut it in the same way as a cucumber.
3. Place the processed cheese in the freezer for a while and grind it into large chips. Remove the film from the crab sticks and cut them into thin rings.
4. Unfold the lavash sheet and place it on the table surface. Brush one edge with mayonnaise, moving around the edges.
5. Place sliced sausage on mayonnaise. Place a layer of chopped fresh cucumber on top. Lightly salt. Arrange the crab stick rings and sprinkle everything with grated melted cheese. Sprinkle with ketchup.
6. Roll the filled pita bread into the shape of an envelope. Grease the surface of the frying pan with oil and heat it well. Place the shawarma seam side down and fry on both sides until golden brown.
Recipe 4. Shawarma with sausage and white cabbage
Ingredients
50 g butter;
200 g sour cream;
a sheet of thin Armenian lavash;
200 g smoked sausage;
100 g cheese;
two tomatoes;
150 g white cabbage;
two pickled cucumbers.
Cooking method
1. Unfold the lavash sheet and cut it into three parts.
2. Generously coat each with sour cream and leave for five minutes until the pita bread becomes soft.
3. Chop the cabbage into thin strips. Place the cabbage on the edge of the sheets, leaving a few centimeters behind.
4. Chop the pickled cucumbers into small pieces and place on top of the cabbage.
5. Remove the film from the sausage and chop it in the same way as the cucumbers. Place on sheets of pita bread.
6. Wash the tomatoes, wipe and finely chop. Place on sausage. Sprinkle generously with coarse cheese shavings on top.
7. Carefully wrap the filling, tucking the edges inward, to form a roll. Heat a frying pan and melt the butter in it. Place the shawarma, press down with a lid and fry for five minutes. Then turn over and cook for the same amount of time under the lid.
Recipe 5. Shawarma with sausage and potatoes
Ingredients
two sprigs of fresh dill;
20 g Chinese cabbage;
small tomato;
150 g boiled sausage;
two thin pita breads;
small fresh cucumber;
200 g potatoes;
20 ml garlic sauce.
Cooking method
1. Peel the potatoes, wash, dry and chop into thin strips. Deep fry until done and place on a plate lined with a napkin to remove excess fat.
2. Wash the cucumber and chop into thin strips.
3. Chop the sausage in the same way as the cucumbers.
4. Rinse the tomato, wipe it, cut it in half and remove the seeds. Grind the pulp into strips.
5. Chop the Beijing cabbage thinly.
6. Unfold the pita bread on the table. Place fried potatoes and sausage on one edge.
7. Place tomatoes, cucumbers and Chinese cabbage on top. Place a sprig of dill on the vegetables.
8. Pour garlic sauce over the sausage and vegetables. Fold the edges over the sides towards the center and roll the filling into a log shape. Fry until deliciously crisp on both sides.
Recipe 6. Shawarma with sausage and mushrooms in pita
Ingredients
100 g boiled sausage;
100 g champignons;
three pitas;
Korean carrot;
bulb;
Cooking method
1. Peel the onion, chop it into half rings and place in a deep bowl. Pour boiling water over it and leave for ten minutes to get rid of the bitterness.
2. Peel the champignons, wash, dry and cut into thin slices. Fry the mushrooms in hot oil until all the moisture has evaporated.
3. Rinse the tomato, wipe with a towel and finely chop.
4. Place the fried mushrooms on a plate and leave to cool. Place the pan back on the heat and add the diced sausage into it. Fry until golden brown and cool.
5. Finely chop the washed cucumber.
6. Cut each pita in half. You will get small “pockets”. Layer the prepared ingredients into the pita bread. Pour ketchup and mayonnaise over everything.
Recipe 7. Shawarma with sausage and canned corn
Ingredients
two thin pita breads;
dried or fresh herbs;
100 g smoked sausage;
small onion head;
5 three leaves of fresh lettuce;
50 g canned corn;
fresh tomato.
Cooking method
1. Remove the film from the sausage and cut it into thin strips. We clean the onion and chop it into half rings. Cut the tomato into slices.
2. Place the frying pan on the fire, pour oil into it and heat it well. Lay out the sausage and vegetables, add canned corn. Fry, stirring constantly, for ten minutes. Season with spices.
3. Rinse the lettuce leaves and chop them finely. Grind the cheese into large shavings.
4. Unroll the pita bread on the table. Add green salad and cheese shavings. We pour mayonnaise over everything. Place fried sausage and vegetables on top.
5. We connect the edges of the pita bread to the center and wrap the filling in the form of a roll. Shawarma is ready. If you wish, you can fry it on both sides until golden brown.
You can use absolutely any vegetables as a filling. They are usually used raw, but if you wish, you can lightly fry them.
It is better to fry shawarma on a grill pan.
When frying, lightly press the shawarma with the lid.
You can use not only boiled or smoked sausage, but also ham.
Shawarma with garlic sauce, which is prepared on the basis of sour cream, turns out to be very tasty. Herbs, spices, garlic and mustard are added to it. Beat everything thoroughly until smooth.
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10.09.2016
Shawarma, or as it is also called, shawarma, is a tasty, satisfying and easy-to-prepare snack, originally from the east.
To prevent you from buying it from dubious establishments, we will teach you how to prepare this dish at home.
Shawarma with sausage - basic principles of preparation
Shawarma is cooked in thin Armenian lavash. You can buy it at the store or prepare it yourself. The main requirement is that the pita bread is fresh. A dried sheet will crack, which means it will be difficult to roll it up.
As a rule, shawarma is prepared with meat, but it can be replaced with boiled or smoked sausage. It will turn out no less tasty.
In addition to pita bread and sausage, two types of sauce (tomato and white), fresh or pickled vegetables, cheese, etc. are used to prepare shawarma.
You can use ketchup, mayonnaise, tomato sauce or sour cream as a sauce. If you have the desire and time, prepare more complex sauces based on these products.
Vegetables and sausage are chopped into thin strips. The lavash sheet where the filling will be placed is greased with white sauce, and sausage and vegetables are laid out. Tomato sauce is poured on top and wrapped in an envelope, roll or in the form of a bag. Then the shawarma is fried in a dry frying pan until lightly browned so that the filling is well heated.
Recipe 1. Shawarma with sausage and watercress
Ingredients
100 g ketchup;
-
bell pepper pod.
a sheet of thin pita bread;
two processed cheeses;
100 g watercress;
100 g boiled sausage;
Cooking method
1. Unfold a sheet of pita bread on the table. Combine ketchup with mayonnaise and mix well. Lubricate the entire pita bread with the resulting mixture.
2. Rinse the lettuce leaves, dry them and place them in the center.
3. Wash the tomato, wipe it and cut it into small pieces. Place on lettuce leaves.
4. Three washed cucumbers on a medium grater. Place cucumber shavings on the tomato.
5. Remove the stem from the bell pepper and clean out the seeds. Cut the vegetable into strips, making it as thin as possible. Place on top of the cucumber.
6. Three sausages into large shavings and place on top of the vegetables.
7. Place grated processed cheese as the last layer. Wrap the filling in pita bread with an envelope. Place the shawarma in a heated frying pan with oil, seam side down, and fry until golden brown. Then turn it over and cook on the other side. Transfer to a plate lined with napkins to remove excess fat.
Recipe 2. Shawarma with sausage and Korean carrots
Ingredients
two cucumbers;
150 g cheese;
200 g Korean carrots;
six leaves of Chinese cabbage;
two tomatoes;
fresh herbs - a bunch;
400 g sausage.
two sheets of thin pita bread;
Ingredients
1. Remove the sausage from the film and cut into small pieces. Fry, stirring constantly, in hot oil for ten minutes. Can be seasoned with spices.
2. Rinse the tomatoes under the tap, dry and cut into thin slices.
3. Wash the cucumbers, wipe with a towel and chop into thin strips.
4. Chop the Chinese cabbage as thinly as possible. Lightly knead with your hands.
5. Finely chop the greens. Coarsely grate the cheese.
6. Place a sheet of pita bread on the table. Place the cooled sausage in the middle. Place tomatoes, cucumbers, cabbage and herbs on top of it.
7. Place Korean-style carrots and cheese shavings on top of the vegetables. Drizzle with mayonnaise and ketchup.
8. Fold the edges of the pita bread towards the center and roll it up. Heat a heavy-bottomed frying pan over medium heat. Place the shawarma seam side down and fry on both sides until golden brown.
Recipe 3. Shawarma with sausage and crab sticks
Ingredients
80 ml tomato ketchup;
a sheet of thin pita bread;
salt;
small fresh cucumber;
four crab sticks;
100 g boiled sausage;
90 g processed cheese.
Cooking method
1. Wash a fresh cucumber, wipe with a napkin and chop into strips, trying to do this as thinly as possible.
2. Remove the film from the boiled sausage and cut it in the same way as a cucumber.
3. Place the processed cheese in the freezer for a while and grind it into large chips. Remove the film from the crab sticks and cut them into thin rings.
4. Unfold the lavash sheet and place it on the table surface. Brush one edge with mayonnaise, moving around the edges.
5. Place sliced sausage on mayonnaise. Place a layer of chopped fresh cucumber on top. Lightly salt. Arrange the crab stick rings and sprinkle everything with grated melted cheese. Sprinkle with ketchup.
6. Roll the filled pita bread into the shape of an envelope. Grease the surface of the frying pan with oil and heat it well. Place the shawarma seam side down and fry on both sides until golden brown.
Recipe 4. Shawarma with sausage and white cabbage
Ingredients
100 g boiled sausage;
100 g champignons;
three pitas;
Korean carrot;
bulb;
two thin pita breads;
dried or fresh herbs;
100 g smoked sausage;
small onion head;
5 three leaves of fresh lettuce;
50 g canned corn;
fresh tomato.
50 g butter;
200 g sour cream;
a sheet of thin Armenian lavash;
200 g smoked sausage;
100 g cheese;
two tomatoes;
150 g white cabbage;
two pickled cucumbers.
Cooking method
1. Unfold the lavash sheet and cut it into three parts.
2. Generously coat each with sour cream and leave for five minutes until the pita bread becomes soft.
3. Chop the cabbage into thin strips. Place the cabbage on the edge of the sheets, leaving a few centimeters behind.
4. Chop the pickled cucumbers into small pieces and place on top of the cabbage.
5. Remove the film from the sausage and chop it in the same way as the cucumbers. Place on sheets of pita bread.
6. Wash the tomatoes, wipe and finely chop. Place on sausage. Sprinkle generously with coarse cheese shavings on top.
7. Carefully wrap the filling, tucking the edges inward, to form a roll. Heat a frying pan and melt the butter in it. Place the shawarma, press down with a lid and fry for five minutes. Then turn over and cook for the same amount of time under the lid.
Recipe 5. Shawarma with sausage and potatoes
Ingredients
two sprigs of fresh dill;
20 g Chinese cabbage;
small tomato;
150 g boiled sausage;
two thin pita breads;
small fresh cucumber;
200 g potatoes;
20 ml garlic sauce.
Cooking method
1. Peel the potatoes, wash, dry and chop into thin strips. Deep fry until done and place on a plate lined with a napkin to remove excess fat.
2. Wash the cucumber and chop into thin strips.
3. Chop the sausage in the same way as the cucumbers.
4. Rinse the tomato, wipe it, cut it in half and remove the seeds. Grind the pulp into strips.
5. Chop the Beijing cabbage thinly.
6. Unfold the pita bread on the table. Place fried potatoes and sausage on one edge.
7. Place tomatoes, cucumbers and Chinese cabbage on top. Place a sprig of dill on the vegetables.
8. Pour garlic sauce over the sausage and vegetables. Fold the edges over the sides towards the center and roll the filling into a log shape. Fry until deliciously crisp on both sides.
Recipe 6. Shawarma with sausage and mushrooms in pita
Ingredients
Cooking method
1. Peel the onion, chop it into half rings and place in a deep bowl. Pour boiling water over it and leave for ten minutes to get rid of the bitterness.
2. Peel the champignons, wash, dry and cut into thin slices. Fry the mushrooms in hot oil until all the moisture has evaporated.
3. Rinse the tomato, wipe with a towel and finely chop.
4. Place the fried mushrooms on a plate and leave to cool. Place the pan back on the heat and add the diced sausage into it. Fry until golden brown and cool.
5. Finely chop the washed cucumber.
6. Cut each pita in half. You will get small “pockets”. Layer the prepared ingredients into the pita bread. Pour ketchup and mayonnaise over everything.
Recipe 7. Shawarma with sausage and canned corn
Ingredients
Cooking method
1. Remove the film from the sausage and cut it into thin strips. We clean the onion and chop it into half rings. Cut the tomato into slices.
2. Place the frying pan on the fire, pour oil into it and heat it well. Lay out the sausage and vegetables, add canned corn. Fry, stirring constantly, for ten minutes. Season with spices.
3. Rinse the lettuce leaves and chop them finely. Grind the cheese into large shavings.
4. Unroll the pita bread on the table. Add green salad and cheese shavings. We pour mayonnaise over everything. Place fried sausage and vegetables on top.
5. We connect the edges of the pita bread to the center and wrap the filling in the form of a roll. Shawarma is ready. If you wish, you can fry it on both sides until golden brown.
Shawarma with sausage - tips and tricks
You can use absolutely any vegetables as a filling. They are usually used raw, but if you wish, you can lightly fry them.
It is better to fry shawarma on a grill pan.
When frying, lightly press the shawarma with the lid.
You can use not only boiled or smoked sausage, but also ham.
Shawarma with garlic sauce, which is prepared on the basis of sour cream, turns out to be very tasty. Herbs, spices, garlic and mustard are added to it. Beat everything thoroughly until smooth.
TOP 6 recipes for HOMEMADE SHAURMA.
1. Shawarma with sausage
Ingredients:
Lavash - 2 pieces
Cucumber - 2 pieces
Korean carrots - 200 grams
Tomatoes - 2 pieces
Sausage - 400 grams
Chinese cabbage leaves - 5-6 pieces
Cheese - 150 Grams
Ketchup, mayonnaise - - To taste
Bunch of fresh herbs - 1 piece
Preparation:
Cut the sausage into small cubes and fry in a frying pan for 10 minutes. You can add seasonings to taste.
Cut the tomatoes into thin slices.
Cut the cucumbers into thin strips.
Finely chop the cabbage.
Chop the greens.
Grate the cheese on a coarse grater.
First, place the sausage on the pita bread.
Add tomatoes and cucumbers.
Add cabbage and greens.
Then lay out a layer of Korean carrots, cheese, add mayonnaise and ketchup.
We bend the edges of the pita bread and roll it up.
Heat the shawarma in a frying pan with a thick bottom. Fry over medium heat on both sides until golden brown. Bon appetit!
2. QUICK SHAWURMA
I really love shawarma - and you? I immediately stop the possible flow of indignation regarding the popularization of fast food - I don’t consider shawarma “fast food”, because I cook it at home, carefully and thoroughly. Excellent, I must say, the result is excellent. I'm sharing.
I must warn you right away - I won’t give specific recommendations on the quantity of products - I do everything by eye. Moreover, some people like there to be more meat, while others like salad.
So, the main ingredients:
thin Armenian lavash
chicken thighs (pulp)
cabbage
Korean carrot
cucumbers
tomatoes
ketchup
mayonnaise
Cut the flesh from the thighs, chop finely and fry in vegetable oil until golden brown.
We chop the cabbage and mash it with our hands, cut the cucumbers and tomatoes into slices (or whatever you like). Place cabbage on pita bread and fried chicken on top (I put 3 tablespoons per serving).
We wrap it up.
We heat it in the microwave. That's all. As easy as pie.
3. Chicken shawarma recipe
Ingredients for 4 shawarmas:
300 grams chicken fillet (half)
2 small tomatoes
1 cucumber
5 tablespoons ketchup
mayonnaise
2 cloves garlic
200 grams of white cabbage
4 tablespoons 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 fry it in a small amount of vegetable oil
3. When the onion becomes transparent, add fillet pieces to it, add salt and 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 57 minutes to cook very quickly) 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.
4. VERY TASTY HOMEMADE SHAWURMA
Quick and easy to prepare!
Save it to your wall so you don't lose it;)
Ingredients:
- thin Armenian lavash (can be replaced with pita bread)
- meat component
- young cabbage
- red salad onion
- young fresh cucumbers
- tomatoes
- yellow bell pepper
- parsley
- good sour cream
- white wine vinegar
- garlic
- salt, sugar, pepper + any spices to taste
- vegetable oil
First, prepare the sauce so that it sits for a while and all the flavors combine well.
To do this, add chopped parsley, garlic, salt and pepper to the sour cream, mix everything well.
Then marinate finely chopped red salad onions in salt, sugar and wine vinegar.
Chop vegetables.
Cut strips of pita bread to the required length and coat half with sauce, place vegetable filling on top.
The meat component can be boiled chicken breast, cooked in advance and cut into small pieces. Fry the breast in hot vegetable oil, stirring constantly.
Roll the pita bread with filling neatly and tightly, starting from the right side, into a tube and fry quickly on a grill pan that is as hot as possible on both sides.
5. Homemade shawarma
Ingredients
Lavash – 3 large sheets
Meat (pulp) – 400g
Fresh white cabbage – 200 g
Cucumbers – 4 pieces
Tomatoes – 2 pieces
Mayonnaise - to taste
Ketchup or sauce - to taste
Salt, pepper, curry seasoning
Garlic – 2 cloves
Let's start preparing shawarma by preparing the ingredients for the filling. Wash the meat, dry it slightly and cut into small strips.
Place the chopped meat in a heated dry frying pan, add curry seasoning and fry until golden brown. At the end of cooking, add salt and pepper.
Cut the cabbage into thin strips and press a little with salt.
We will also cut the cucumbers into thin strips.
Cut the tomatoes into thin slices.
Now let's start adding the filling. Unwrap the pita bread and grease it with mayonnaise and ketchup, add some chopped or squeezed garlic.
Place the meat on one side of the pita bread and carefully sprinkle cabbage on top.
Then arrange the cucumbers in a herringbone pattern.
Place a few tomato slices on top.
We first fold the long edges of the pita bread, and then completely roll it into a roll.
Heat lightly in a dry frying pan on both sides.
Homemade shawarma is ready! It is better to eat it right away. If you leave the shawarma in the refrigerator, you should reheat it in the microwave or in a frying pan before eating.
6. Shawarma in pita bread
Ingredients:
thin lavash 2 pcs
pork (you can also use chicken) 350-400 g
Chinese cabbage 100 gr
tomatoes 2 pcs
cucumbers 2 pcs
onion 1 piece
For the sauce:
sour cream 3 tablespoons
mayonnaise 2 tbsp
garlic clove 3 pcs
bunch of dill
Preparation:
1. Salt the pork, fry and chop finely, pepper. Finely chop the tomatoes, cucumbers, chop the cabbage. Cut the onion into half rings.
2. For the sauce, mix all the ingredients, finely chop the dill, pass the garlic through a press and add to the sauce.
3. Spread a little sauce on the pita bread, add the filling, sauce again and wrap it in a roll (the edges should also be closed).
4. The finished shawarma can be grilled if desired to form an appetizing crust.
Bon appetit!
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Cook with love! Live deliciously!
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