Homemade shawarma
Sharma is a traditional Caucasian dish, but its combination of taste, grilled on coals, meat and juicy vegetables will not leave any gourmet indifferent.
To make shawarma at home you will need the following products:
- meat;
- thin Armenian or Georgian lavash;
- vegetables, namely juicy tomatoes and cucumbers;
- fresh parsley;
- mayonnaise and ketchup to create the simplest sauce;
- mustard, only for lovers of spicy dishes.
When choosing meat, keep in mind that pork is ideal. Choose a part of her that has some fat, such as her neck or backside. You can cook lamb; only chicken is suitable for poultry meat. Don't use beef - it will be too tough.
First, we cut the meat into large pieces, then you need to cook it in one of the chosen ways: either fry it in a very hot frying pan without a lid, or light a barbecue in the yard and cook over the coals, or save a few pieces of kebab from dinner the day before.
Cut the cooked meat into small pieces, do not chop too much - the taste will be lost, and large pieces will be difficult to chew.
Before you start chopping vegetables, be sure to wash them. Remove the center of the tomato and cut only the flesh into small pieces. Cut the cucumber into four parts and chop not very finely.
Rinse the parsley thoroughly under water; you don’t have to cut it, but pinch off each leaf.
Spread the pita bread and cut it into even three parts, that is, each pita bread is enough for three shawarmas. All ingredients are placed not in the middle of the product, but on the side, 5-7 centimeters away from the edge. First, squeeze out a strip of mayonnaise and kebab ketchup; if you like very spicy dishes, then add a third strip of mustard.
Start wrapping the pita bread into a tube, but first bend its bottom edge so that the food does not fall out and the juice does not leak out.
You will get a packaged package with a delicious filling.
Before serving the dish for breakfast, garnish it with herbs. Homemade shawarma is ready.
To make shawarma at home you will need the following products:
- meat;
- thin Armenian or Georgian lavash;
- vegetables, namely juicy tomatoes and cucumbers;
- fresh parsley;
- mayonnaise and ketchup to create the simplest sauce;
- mustard, only for lovers of spicy dishes.
When choosing meat, keep in mind that pork is ideal. Choose a part of her that has some fat, such as her neck or backside. You can cook lamb; only chicken is suitable for poultry meat. Don't use beef - it will be too tough.
First, we cut the meat into large pieces, then you need to cook it in one of the chosen ways: either fry it in a very hot frying pan without a lid, or light a barbecue in the yard and cook over the coals, or save a few pieces of kebab from dinner the day before.
Cut the cooked meat into small pieces, do not chop too much - the taste will be lost, and large pieces will be difficult to chew.
Before you start chopping vegetables, be sure to wash them. Remove the center of the tomato and cut only the flesh into small pieces. Cut the cucumber into four parts and chop not very finely.
Rinse the parsley thoroughly under water; you don’t have to cut it, but pinch off each leaf.
Spread the pita bread and cut it into even three parts, that is, each pita bread is enough for three shawarmas. All ingredients are placed not in the middle of the product, but on the side, 5-7 centimeters away from the edge. First, squeeze out a strip of mayonnaise and kebab ketchup; if you like very spicy dishes, then add a third strip of mustard.
Start wrapping the pita bread into a tube, but first bend its bottom edge so that the food does not fall out and the juice does not leak out.
You will get a packaged package with a delicious filling.
Before serving the dish for breakfast, garnish it with herbs. Homemade shawarma is ready.
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