How to cook shawarma at home: 3 best recipes

Cooking time - 20 minutes

Servings - 3 pcs.

Shawarma is the most common name in Russia for this Middle Eastern dish. Fixed on a vertical grill, the meat is cut into thin layers as it is ready, chopped into small pieces and, together with a vegetable salad (tomatoes with cucumber, cabbage and onions, etc.), with spices and sauce, placed in pita bread or wrapped in pita bread. There is no canonical recipe - meat, spices, vegetables and sauce are different. Today's recipe is Italian style with grilled tomatoes and onions, plus two easy sauce recipes.

Ingredients:

• Chicken breast - 1 piece
• Wheat round lavash – 3 pcs.
• Tomatoes - 1 pc.
• Parsley - to taste
• Onions - 0.5 pcs.
• Salt, pepper, spices - to taste

For the sauce:

• Sour cream – 100 gr
• Ketchup – 50 gr
• Spices - to taste
• Garlic - to taste

Step-by-step recipe with photos

Take the necessary ingredients to prepare juicy shawarma on the electric grill. Peel the potatoes and rinse in water.

Cut the potatoes into cubes and place in a deep container.

Rinse the chicken fillet, cut off the veins and membranes from it, cut it in half and place it in a container with potato slices. Season with salt, pepper and soy sauce. Mix everything thoroughly and leave at room temperature for 30 minutes to marinate.

At this time, rinse the tomato, cut it and the pickled cucumber into slices, rinse the lettuce leaves and shake off excess moisture. Warm up the electric grill and lubricate the appliance panels with vegetable oil using a silicone brush. Place chicken fillet and potato slices on the panel. Remember that potatoes take longer to fry than meat, so after 3-5 minutes, remove the fried chicken meat and fry the potatoes for another 1-2 minutes.

Coat the edge of the pita bread with garlic mayonnaise or garlic sauce, place lettuce leaves, Korean carrots, slices of tomato and pickled cucumber on it. Cut the chicken meat into the same cubes as the potatoes and place on the vegetable mixture.

By this time the potatoes will be cooked, place them on top of the chicken.

Carefully roll the pita bread into a roll, but not tightly so that it does not burst and the filling does not come out of it.

Place the shawarma on the electric grill and grill for about 2-3 minutes until golden brown on the surface. Turn off the equipment.

Place the hot shawarma on a plate and cut in half. Serve with sauces.

Source

History of the dish

Shawarma (Shaurma, shawarma, shawarma, shuarma, shaferma) is a dish of Middle Eastern cuisine, presumably of Turkish origin. According to one version, the dish takes its name from the Arabic “kavurma”, which means “fried meat”, “roast”, but most linguists are inclined to believe that the name comes from the Turkish çevirme, which in turn came from the verb çevirmek “to rotate”, since the meat is roasted on a spit (rotating).

The inventor of this dish is considered to be Kadir Nurman, a Turk by origin, who emigrated to Germany in the 60s of the last century and in 1972 launched a commercial project under the familiar name “shawarma”, although it is more likely that similar dishes were prepared in ancient times and were used by the Turks in military campaigns, allowing the army to eat on the road, without frequent stops.

In the 90s of the last century, Russians became acquainted with such a dish as “shawarma”, which in 20 years spread throughout Russia and became so popular that it occupies one of the first places in the fast food market. Which is not surprising, because unlike dubious cutlets and sausages of unknown production, this dish is prepared right in front of us from whole meat.

In addition, properly prepared shawarma is one of the most delicious, healthy, but like other fast food, easy to eat dishes, because shawarma is supposed to be eaten with your hands without any utensils, and the pita bread in which delicious marinated meat with vegetable salad is wrapped allows you not to get your hands dirty.

Of all types of fast food, shawarma is the most healthy due to the content of vitamins in the vegetable salad and is lower in calories compared to the same burgers, the cutlets for which are deep-fried. Shawarma meat is cooked on a special vertical grill.

Homemade shawarma with grilled chicken

Hello everyone, we continue to grill and today I want to share with you a simple recipe for making shawarma “shawarma” with grilled chicken.

First we need to prepare all the ingredients for our dish, and we have included in the list:

• chicken breast - 2 pcs.
• hard cheese - 300 gr.
• tomato - 2 pcs.
• cucumber - 4 pcs.
• bell pepper - 2 pcs.
• dill + parsley - bunch.
• Korean carrots - 200 gr.

We clean the breast from the skin, cut off the flesh from the bone and start marinating)))

To do this, we need a little soy sauce, chicken spice, vegetable oil, salt and pepper to taste. Thoroughly rub the pieces with all the ingredients and put them in the refrigerator for 20-30 minutes, while we proceed to prepare the remaining products.

And when everything is ready and our 20-30 minutes have passed, take the chicken out of the refrigerator and fry it on the grill.

Set 230 degrees and fry for 5-7 minutes depending on the thickness of the breast pieces, but do not forget to turn the pieces halfway (after 2.5-3.5 minutes).

After frying, we get a juicy and beautiful chicken breast, the main thing is not to keep it for too long, otherwise it will turn out very dry, periodically check the readiness with a knife.

Well, our chicken is ready, let it rest a little for 5-7 minutes and cut it into long thin pieces.

Source

Equipment

Without a certain minimum set of production means, it is simply impossible to open a shawarma shop. The culinary and technological equipment for a shawarma shop - stall or mobile outlet must include:

• An apparatus for preparing shawarma of one type or another, see below;
• Technological cutting table;
• Double sink with food and hand basins;
• Fridge;
• Cabinet or chest for non-perishable products;
• Containers for pickles, spices, etc.
• Blender for making sauce;
• Vegetable cutter.

Auxiliary equipment is required;

• Cabinet for storing kitchen utensils;
• Wardrobe for staff work clothes;
• Hanger for everyday clothes. Option – hook(s) on the side of the cabinet according to item 2;
• Dispensing table;
• Electricity meter;
• For a stationary, year-round shawarma bar - supply and exhaust ventilation and, when located in an uninsulated room (stall, trailer, van) - heating devices.

Optionally can be added:

1. Pressure (contact) grill for shawarma, or press grill;
2. Gas meter (if part of the equipment is gas powered from a gasification system);
3. Deep fryer;
4. Refrigerated container(s) for consumable stock of perishable products;
5. Microwave oven for heating ready-made portions;
6. Oven for baking lavash;
7. Coffee machine;
8. Separate drawer for disposable tableware;
9. Grills for French hot dogs, donuts, etc.

This selection is explained by the similarity of the culinary technological processes for preparing shawarma and related dishes, with the help of which it is possible to significantly reduce the payback period of an establishment and subsequently increase its profitability, see below. The shawarma segment in the fast food market today has opportunities for predominantly territorial development and is filled with approx. by 70%, so from a “minimal” shawarma shop you can get over 30-35 thousand rubles. It’s unlikely that there will be any net profit per month.

The optimal set of culinary and technological equipment for starting a shawarma in a stall, stationary in a trailer and nomadic (seasonal) in a van is shown in Fig. below:

• Shawarma machine pos. 1 in Fig.
• Cutting table, pos. 2.
• Single station fryer, pos. 3 and 4.
• Refrigerated containers, pos. 5-7. Pos. 7 – don’t be surprised, see below.
• Vegetable cutter, pos. 8 – the same.
• Press grill, pos. 9 and 10. Allows you to heat ready-made portions and/or fry them to appetizing strips, pos. 11. You can also cook shawarma with chicken on a press grill.
• Blender.
• Refrigerator for long-term storage of food, washing, etc. according to the list of mandatory technological and auxiliary equipment.

Equipment for preparing shawarma

Recipe for homemade shawarma with sausage

To make shawarma at home you will need:

• Lavash - 2 pcs
• Cucumber – 2 pcs.
• Korean carrots – 200 gr
• Sausage – 400 gr
• Chinese cabbage leaves - 5-6 pcs.
• Cheese - 150 gr
• Ketchup, mayonnaise - to taste
• Bunch of fresh herbs - 1 pc.

Recipe for making shawarma at home:

• 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 and you're done. Shawarma with sausage at home turns out very tasty!

Panini with ham

Ingredients:

• white toast bread – 4 pieces;
• ham – 150-200 gr.;
• hard cheese – 150 gr.;
• fetta cheese – 150 gr.;
• tomato – 1 pc.;
• basil – 1 bunch;
• mayonnaise - to taste;
• mustard - to taste.

Preparation:

Grease slices of bread with mayonnaise and mustard, put hard cheese on top. Next, add two pieces of ham, two thinly sliced ​​pieces of feta cheese and again add a little mayonnaise and mustard. Place a slice of tomato and basil on top. Cover with the other half of the bread. Place the prepared panini on the grill and close the lid. Fry for 2 minutes on each side. As soon as the crust turns golden brown, take it out and serve immediately.

All prepared dishes can be fried on either an electric or charcoal grill. Quantities and list of ingredients may be subject to change. Everything is prepared exclusively to taste. So don’t be afraid, experiment and enjoy your favorite dishes prepared with your own hands.

Quick DIY shawarma

Main ingredients for homemade shawarma:

• thin Armenian lavash
• chicken thighs (pulp)
• cabbage
• Korean carrot
• cucumbers
• tomatoes
• ketchup
• mayonnaise.

How to make shawarma at home in pita bread

• Cut the flesh from the chicken 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).
• Sprinkle with ketchup.
• Next, add cucumber and tomato slices, cover with Korean carrots and finish with mayonnaise. Let's wrap it up.
• Heat in the microwave or place in a preheated oven for a couple of minutes. That's all. There is nothing complicated about how to cook shawarma at home.

Samstart or franchise?

You can open a shawarma shop as a franchise, i.e. acquire rights to benefits from the use of an already organized and equipped point; There are still enough shawarma franchise offers from reputable brands in the Russian Federation. This will require 2-3 times more initial investment, but the monthly net profit will be 1.5-2 times higher: they give you a brand name, and the franchisor’s marketers know their business and won’t install a shawarma shop in a remote place. The paperwork also disappears (see below): pay and start working right away. Customer complaints are addressed to the franchise provider - the franchisor; He also covers in case of any informal troubles. But at the same time:

• A franchise is given where it is desired to promote a brand name, but the profitability of the establishment using hired labor is questionable. The essence of a franchise is that its holder - the franchisee - is not formally an employee and accordingly. labor laws do not apply to him. That is, they will honestly help you get involved in the business, but you will have to work for yourself, and for that guy, and for his colleagues and superiors.
• The franchisee is not his own boss. It will be necessary not only to observe safety, sanitation and hygiene, technology, but also to maintain a corporate style in everything - face self-control, dress code, etc. Checks, public and secret, are very tough, the most evil government agencies have never dreamed of. Simply, the franchisee is always under the franchisor’s close watch.
• Any successful business is based on pure calculation. A businessman can be smart or stupid, honest or crooked, but in no case a kind-hearted altruist. If the shawarma franchisee reaches a net profit of somewhere between 110-120 thousand rubles, the franchisor’s lawyers will begin to work out options for surviving it and restarting the business entirely on their own using hired labor. There are always enough clues for this, otherwise the franchise agreement will not be concluded.

Homemade shawarma with chicken in lavash

Recipe for 4 servings of homemade shawarma:

• 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.

Chicken shawarma is prepared at home like this:

• Wash the chicken fillet under running water and cut into small pieces.
• Finely chop the onion and fry it in a small amount of vegetable oil
• When the onion becomes transparent, add fillet pieces to it, add salt and pepper, mix and leave to fry.
• We 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.
• Transfer the finished chicken with onions (it cooks very quickly - 5-7 minutes) to a clean plate.
• Preparing sauces for shawarma.
  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.
• We cut tomatoes and cucumbers, cut them thinly into slices and place them on a plate.
• 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.
• We 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 as to bend one edge so that the filling does not leak out. We make the other 3 shawarmas using the same principle.
• Heat the oil in a frying pan. Fry the shawarma on both sides until golden brown. You can simply put your own shawarma in a preheated oven for a couple of minutes.
• If there are sauces left, put a spoonful of sauce in the open part of the shawarma before serving.

Tips for choosing a ready-made dish

Recently, such an area as shawarma delivery has become increasingly popular. And, indeed, in our difficult times, delivery of dishes to the office or home is very convenient, because without wasting time running around shops or restaurants, or cooking, you can do more important things.

When choosing shawarma delivery, it is good to deal with organizations with which you have already dealt. You can also order shawarma delivery from oriental restaurants, where the chefs have extensive knowledge in preparing this dish. If there are no oriental restaurants offering delivery in your city, order from a place where the menu will include not only the usual shawarma with chicken, but also traditionally prepared shawarma with lamb.

The delivered shawarma should usually still be warm, and to check the quality, pay attention not only to the tasteful freshness of the vegetables, but also to the cutting of the meat; low-quality meat is very often masked by fine cutting (almost to the consistency of minced meat).

It’s just great if you manage to find shawarma delivery, where the dish will include natural sauces, and not the usual store-bought mayonnaise, ketchup, and mustard.

Delicious shawarma at home

Quick and easy to prepare! For it you will need:

• 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

How to cook shawarma at home

• 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 spread half of them 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 quickly fry on a grill pan that is as hot as possible on both sides.

How to properly wrap shawarma?

@ugli.orel

Whatever you fill your shawarma with (and we’ll talk about several options below), you will in any case want the contents of the pita to reach your mouth safely without spilling along the way.

To do this, you will need to learn how to wrap shawarma. The easiest way is to place the filling in the center of the pita and then fold the left and right edges of the pita so that they meet in the center. Then all that remains is to roll up the pita bread with the filling from the bottom to the very top and start tasting.

There are other techniques, and you will learn about them from the video.

Video "Lifefaker", youtube.com

Whatever method you choose, to protect yourself from an unpleasant incident in which all the filling ends up on your trousers, try not to overdo it with the sauce - otherwise the pita bread will soften and become unreliable.

To be on the safe side, for the first time you can wrap the ingredients in two layers of pita bread - that’s more accurate.

Well, very tasty! We cooked shawarma on the grill. Everyone was left full and satisfied.

Since you bought an electric grill, you need to try making shawarma. Moreover, I have long wanted something very simple, but at the same time tasty.

Arina, hearing that we were going to cook, ran from another room into the kitchen and said:

-Why are you cooking without me?

- Yes, we didn’t intend to, you’re just in time! Shall we make shawarma?

What you will need:

• Chicken fillet - 450 gr.
• Lavash (thin) - 3 pcs.
• Tomato (cherry) - 7 pcs.
• Cucumber - 2 pcs.
• Chinese cabbage - 4 leaves
• Hard cheese - 100 gr.
• Garlic - 3 cloves
• Salt, pepper, paprika - to taste
• Mayonnaise - 2 tbsp.
• Sour cream - 2 tbsp.
• Greens (parsley, dill, green onion) - to taste
• Vegetable oil - 1 tbsp.

How to do:

First, let's prepare the chicken fillet. Cut the fillet into several parts (see photo). Place in a bowl, add salt, pepper, paprika, grease with vegetable oil and leave for 15 minutes to marinate the meat.

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The best shawarma machines under 30 thousand rubles for 2021

The main advantages of models in this category are high performance, wide application, long service life, and economical energy consumption. All installations are electrical, of various designs. Popular models belong to the following companies:

• Viatto;
• "Atesy";
• "Eksi".

Model "HES-E2" from

Purpose: for frying pork, lamb or chicken meat that has previously undergone the marinating process, used for preparing shawarma, in catering establishments.

The device is equipped with a motor that drives the spit; each heating element is adjusted according to the degree of heating independently of each other. The bottom is completely sealed, preventing grease from getting on the motor.

Feature: ensuring fast and uniform frying of the product, presence of a start button with light warning.

"HES-E2" from , appearance

Specifications:

Viatto HES-E2

Advantages:

• robust design;
• cooks quickly;
• modern design;
• high performance;
• long service life.

Flaws:

• not identified.

Model "Shaurma 2 EL M" from

Purpose: for cooking meat.

Equipment for street trading is heated by heating elements that produce infrared radiation. Due to the fixation by screens, heating elements significantly increase the heat temperature and cooking speed.

The body is made of stainless steel, the bottom is equipped with massive steel bars with rubberized legs. Two heating zones are regulated separately (unusual shape of heaters). You can change the distance from the spit to the frying panels.

Scope of application: bistros, cafes, street trading, catering places.

Features: quick removal and installation of the knife, two tray positions, collapsible design (easy to clean), thermostats - buttons.

Cooking meat in the Shawarma 2 EL M machine from

Specifications:

Atesy Shawarma 2 EL M

Advantages:

• high performance;
• simple controls;
• reliability of the design;
• electric drive model;
• affordable price.

Flaws:

• not identified.

Model "HES-E2" from

Purpose: frying pork, lamb or chicken meat that has been marinated for making shawarma.

Installation with three independent temperature controllers. Indicator lights, device on/off button. The motor, located in the lower part, is securely hidden under a sealed tray, eliminating the possibility of grease getting on it. Rotary switches. The automatically rotating pin ensures uniform cooking of any piece of meat.

"HES-E2" from , front view

Specifications:

Eksi HES-E2

Advantages:

• design;
• high performance;
• high-quality assembly;
• easy care and management.

Flaws:

• not identified.