Shawarma revolution: how to cook real shawarma, shawarma, shawarma - at home. Cooking shawarma on a skewer Shawarma at home recipe on the grill

Meat

There are many recipes for an oriental dish that has long taken a solid position among the varieties of fast food: the taste of shawarma (or shawarma, shawarma) is familiar to almost everyone. The idea is simple, like everything ingenious. Meat (fried and chopped), fresh vegetable salad, spices and sauce are wrapped in a flatbread (pita). Have you tried making shawarma yourself? Today we will talk about what a classic skewer shawarma is, share the recipe and the intricacies of cooking this popular appetizer.

How shawarma is prepared

The main feature of this shawarma is in properly cooked meat. It should not be just fried, meat pieces for shawarma are prepared on special equipment using a special technology. If you have seen how shawarma is prepared, then you have noticed in what an unusual way the meat is fried.

Before the advent of the electric skewer, meat was strung on a special needle and spun manually over an open fire. Automation has simplified the cooking process, but a person has to string meat on a skewer, like many years ago. This is done in the same way as during frying on fire.

The tenderloin is strung on a spit that rotates. Gas burners are placed along the spit. The meat is gradually fried, and thin pieces are cut from it with a long knife. This is the basis for the filling of the dish.

This is what the modern process of making shawarma looks like.

Pork, beef, lamb or chicken are suitable for cooking. There are several dozen shawarma recipes, the ingredients mainly depend on the country where the recipe is used.

Instead of pita, Armenian bread is often used - thin lavash. In Russia, cucumbers, tomatoes, bell peppers, and Korean carrots are used as vegetables. As a sauce - mayonnaise or sour cream, ketchup. Dill, cilantro, parsley, sometimes garlic and green onions are added from the herbs. Since in the original shawarma is a rather spicy dish, red and black peppers are often used as ingredients.

Secrets of cooking the right shawarma on a skewer

There are no two different housewives who would have turned out the same dish in the same way. This also applies to shawarma, especially since there are a lot of options for its preparation.

Few people know that the prototype of modern shawarma is the food of nomads. Meat fried over the fire was simply wrapped in a flat cake

However, there are secrets, using which you will prepare the "correct" and unusually delicious shawarma.

It is believed that the main components of an ideal shawarma are spices and meat, which must be selected, cut and strung correctly. Many oriental chefs use several types of meat (for example, pork, lamb and chicken) to prepare delicious shawarma.
Before stringing the meat onto a needle, it is cut into thin slices and marinated for several hours in a mixture of special oriental spices. Then the plates are pressed and placed on a spit.
The process of stringing meat onto a needle is important and requires effort. The pieces are not just put on a skewer, they need to be arranged evenly and tightly, pierced in the middle. If the needle is not properly prepared, the meat pieces will not be completely cooked during cooking, and this will lead to a loss of raw materials. First, the largest pieces are planted, the remaining layers are laid crosswise. There is no need to pre-salt or pepper the meat: it acquired the necessary taste during marinating.
The secret of juicy shawarma: when stringing on a skewer, it is important to alternate between fat and lean pieces. Another trick for adding flavor and juiciness to the meat: the beginning of the meat pyramid should be decorated with half a lemon, orange, or onion. During cooking, the juice will drain and evenly saturate the meat plates.
It takes several hours to fry the meat. Cut it off, starting from the edge where a golden crust has already formed. Chop it finely with a sharp knife and place it in pita or pita bread. Pita must be prepared in advance. It is smeared with a branded sauce, finely chopped vegetables and spices are placed on top.
After the shawarma has been wrapped, it should be heated for just a few seconds on a special stove - an electric waffle iron. If it is not available, then it is better to use a regular frying pan.
Do not use the microwave to heat up the shawarma. This will spoil its taste: the lavash will become sour and lose its structure.
Secret sauce. A properly prepared sauce will set off the taste of all the ingredients of the dish and give it a unique flavor. The recipe for real shawarma sauce is a mixture in equal proportions of homemade mayonnaise, kefir and sour cream. Black and red peppers, grated garlic, coriander, herbs (dry parsley, basil, dill) are added to it.
Mandatory spice composition. The basis of the spice mixture is the known curry, turmeric, cardamom, sweet paprika, and pepper mixtures. Of the outlandish oriental spices, bagarat and khovaych are used.

Add red pepper or curry to give the sauce a rich and vibrant color.

Tip: to make the shawarma sauce more aromatic and tasty, you must first grind the garlic, herbs and spices together and only then mix them with the main ingredients.

Shawarma at home. How to replace the skewer. Recipe

Shawarma, if desired, can be prepared independently at home, if you know how to do it correctly. You can replace the classic skewer with a regular skillet, a heavy-bottomed saucepan, or bake whole cuts of meat sprinkled with spices in the oven, then finely chop and sauté. In nature, you can use a wire rack or dry frying pan that fits on the grill.

The recipe is pretty simple and delicious. For cooking, you need 600 gr. chicken fillet.

Cooking procedure:

The meat is marinated in mayonnaise with chicken spices for 1-2 hours, salted, cut into strips and fried in a small amount of vegetable oil.
Cooking vegetables. You need to cut into cubes 2 cucumbers and 2 tomatoes, 1 bell pepper and one celery stalk, chop half a head of Peking cabbage, tear half a head of Iceberg lettuce with your hands. Mix prepared vegetables with meat.
To prepare the sauce, mix 200 gr. sour cream and 2 tablespoons of mayonnaise, finely chopped dill, parsley and green onions and a couple of garlic cloves.
Add the sauce to meat and vegetables, mix well. Put the filling on the pita bread and roll it up: first in the form of an envelope, then roll it up.

Homemade shawarma is a great way to diversify your daily menu.

Shawarma is a delicious and versatile dish that allows you to experiment with ingredients. It can be cooked on picnics and on hikes, at home for dinner, or as lunch for a child at school. Get creative and experiment with our tips and tricks, and remember: the tastiest dish is one made with love.

I offer a summer cottage version of shawarma. Juicy, delicious charcoal shawarma will become the main dish of your picnic. Try it, everyone will definitely be delighted!

Cooking description:

You can cook shawarma on the grill with any meat. In this recipe, consider the option with pickled chicken legs. Such a juicy and mouth-watering do-it-yourself shawarma will be much tastier and healthier than a purchased snack. You can diversify it with any vegetables and aromatic sauces to taste. A great option for outdoor gatherings. Help yourself!

Purpose:
On nature
Main Ingredient:
Meat / Lavash
Dish:
Hot dishes / Shawarma

Ingredients:

Armenian lavash - 3 pieces
Legs - 3 Pieces
White cabbage - 250 Grams
Garlic - 2 Cloves
Mayonnaise - 2 Tbsp. spoons
Cucumber - 1 Piece
Tomato - 2 Pieces
Sweet pepper - 1 Piece
Dill - 0.5 Bunch
Cheese - 100 Grams
Adjika - 1 Teaspoon
Salt - To taste
Spices - To taste
Sauce - To taste

Servings: 3

How to cook "Shawarma on the grill"

Prepare all ingredients.

Remove the skin from the chicken legs.

Add to them garlic passed through a press, mayonnaise, adjika, salt and your favorite spices to taste. Stir and marinate for at least 30 minutes.

Place the marinated legs on the grill rack and brown on both sides until tender.

In the meantime, finely chop the cabbage, add a little salt to it and remember with your hands to soften and let the juice flow. Add the cucumber and bell pepper, cut into strips. Cut the tomatoes into cubes, grate the cheese, chop the herbs with a knife.

Mix the chopped vegetables, cheese and herbs and add the fried chicken, cut into pieces.

Unfold the lavash, lay out the filling and pour over it with your favorite sauce.

Wrap the pita bread and fry on the grill on both sides until golden brown.

Serve the finished shawarma immediately to the table. Bon Appetit!

The meat can be marinated in advance, this manipulation will not only shorten the cooking time, but also make the chicken fillet even more juicy and tender.

Shawarma is prepared from fresh natural products in various ways. Restaurants and cafes offer their consumers various types of shawarma for every taste and budget.

In the article, read a detailed recipe for cooking shawarma on charcoal with a photo, and also find out what the secrets and nuances of the process of cooking this dish are.

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general information

Since its inception, very quickly became popular... Therefore, in a constant struggle for customers, the chefs had to make changes to the recipe for cooking, experiment with the methods of its preparation and composition.

Today, the points of sale of shawarma cook it on special equipment using a vertical grill, at home you can do with the usual or, and for a country holiday with friends, shawarma on coals is perfect.

Shawarma on charcoal will definitely turn your gastronomic tastes into street food. If you didn't like the dish before, then it will be difficult to refuse this appetizer.

Varieties of charcoal shawarma recipes with photo

Shawarma on charcoal spit

Cooking time- 1 hour 40 minutes.

Difficulty level- hard.

Type of dish- the second.

Best for home cooking on charcoal grill... In fast food establishments, rotating skewers around heating elements greatly simplified the cooking process (chicken, lamb, etc.) for shawarma.

Energy value of 1 piece- 626.6 kcal.

Squirrels- 28 gr.

Fats- 12.9 gr.

Carbohydrates- 97.6 gr.

Inventory:

2 deep containers (bowls with a deep bottom);
cutting board;
sharp knife;
paper towels;
1 pack of coal;
firelighter;
barbecue;
matches;
vertical spit.

Ingredients:

1 sheet of Armenian lavash;
1 tomato;
1 cucumber;
8 sheets of iceberg lettuce;
400 gr pork pulp;
30 grams of sour cream;
30 grams of mayonnaise;
100 grams of fatty kefir for the sauce (at least 2.5%);
ground black pepper, salt to taste;
1 lemon;
1/2 cup wine vinegar
4 cloves of garlic;
200 ml of kefir;
curry seasoning;
1 bunch of greens.

How to cook shawarma on charcoal:

For those who follow the figure, recipes are offered,.

How to cook chicken shawarma on charcoal, see the video:

Features of cooking on the grill with a barbecue grill

It is necessary to put the grill with meat on the grill only after a good heat has formed inside it from the coals, without flames, and the high temperature over the grill.
Marinated meat has a shorter cooking time, so be careful not to burn it. Turn the wire rack periodically to ensure the pieces are evenly cooked. The total cooking time is about 10-15 minutes.
Do not pour liquid (beer, water, etc.) on the meat. This is the sin of those who have not completely ignited the coals, which is why a flame periodically appears in the grill, which is disposed of in this way.

How to cook shawarma with Korean carrots, find out