Classic shawarma with chicken

Simple and quick recipe for delicious shawarma. Shawarma is a very tasty dish. And cooked at home, it is also useful. Vegetables, meat, flatbread - everything perfectly complements each other. This is a great option for a hearty snack.

Julia M.

The author of the recipe

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Composition / ingredients

servings:

Chicken fillet

250

Cucumbers

Tomatoes

Cabbage

150

Mayonnaise

Ketchup

Lavash thin

100

Vegetable oil

Salt

to taste

Spices dry

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 9 g

Fats 26 % 7 g

Carbohydrates 41 % 11 g

146 kcal

GI: 36 / 0 / 64

Step-by-step cooking

Cooking time: 40 min

Step 1:
How to make a classic shawarma with chicken? To prepare shawarma, prepare everything you need. Vegetables - cucumber and tomato wash well. Cabbage can be used both ordinary white cabbage and Peking cabbage. I like the Beijing one more, because it is softer by itself, and children like this shawarma more. For the sauce, combine mayonnaise and ketchup in a small bowl. Mix them well until smooth.
Step 2:
Cut the chicken fillet into thin strips and fry in a hot frying pan with the addition of a small amount of vegetable oil. Add salt and spices to taste. As a spice, I use ground pepper, paprika and dried basil. When I fry meat for shawarma, I sprinkle spices quite abundantly, since this will be the main taste and aroma of the finished dish.
Step 3:
Finely chop the cabbage. If you use white cabbage, then remember it a little with your hands so that it becomes a little softer.
Step 4:
Cut cucumber and tomato into thin strips.
Step 5:
Spread out a sheet of pita bread on the table and smear it with the prepared sauce of ketchup and mayonnaise. There is no need to smear on the edges of the sheet. Leave a place so that it is convenient to roll up into a roll. Put the chopped cabbage on the pita bread.
Step 6:
Lay out the fried meat, cucumbers and tomatoes.
Step 7:
Tuck the pita bread on the sides, and then roll it into a roll. Press down a little so that the shawarma becomes denser.
Step 8:
Fry the finished shawarma in a dry frying pan or on the grill on both sides. Why fry shawarma? When frying, the pita bread leaf dries up a little and a very appetizing crispy crust is formed on the outside, and a juicy filling will be waiting for you inside.
Step 9:
A hearty and delicious dish is ready! Help yourself while it's still warm. Bon appetit!

To make shawarma more dietary, you can use boiled chicken breast, and replace mayonnaise with sour cream. Of course, the taste will suffer from this.
You can also diversify the shawarma filling to your liking. You can add Korean carrots, mushrooms or various other vegetables to it.

Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .

It is better to prepare mayonnaise yourself. It will be tastier and healthier. See the interesting ones here recipes for homemade mayonnaise.
Also, as a dressing, you can use not only mayonnaise, but also sour cream or natural yogurt. They can be taken separately or mixed with mayonnaise in any proportion to your taste - this will reduce the calorie content of the dish.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).