The best chicken shawarma recipe 🌯

Kitchen appliances and utensils: knife, cutting board, frying pan, hob.

Ingredients

Step cooking

1. We will cook shawarma according to this recipe from chicken thighs. You can also take hips or brisket, it doesn’t matter. But from personal experience it has been proven that shawarma from the hips is more aromatic and juicy. In general, instead of meat, you can take minced chicken. We wash two chicken thighs, remove bones and skin, wash, let dry. Cut the meat into large pieces, sprinkle with salt and black pepper. You can sprinkle freshly ground meat with a mixture of peppers and any other seasonings at your discretion.
   
2. We send the pan to the fire, pour 2-3 tablespoons of vegetable oil, let it warm. We spread the meat and fry on both sides until fully cooked.
   
3. We spread the fried meat on a cutting board and cut into small pieces. The meat is still hot, so hold it with a fork while slicing so as not to scald your fingers.
   
4. We will prepare all the other ingredients. For dressing shawarma according to the classic recipe, mayonnaise with tomato paste or ketchup is used. This time we decided to make our own unusual sauce. To do this, peel one carrot, grate it. Peel one or two cloves of garlic, pass through a meat grinder. Mix carrots with garlic and 1 tbsp. l mayonnaise.
   
5. We wash and cut half the tomatoes and half the cucumber in half rings. It is very interesting that almost any ingredients can be used as a filling. For example, fresh cucumbers can be replaced with salted ones.
   
6. Cut 50 g of Chinese cabbage. Instead of Chinese, you can use white. We will cook two shawarma, which means that all prepared ingredients are visually divided into two equal parts.
   
7. We put pita bread on the working surface, grease it with carrots and mayonnaise.
   
8. We spread cucumbers and tomatoes on top. Sprinkle them with Chinese cabbage.
   
9. We spread the meat of one chicken thigh, onion and pour ketchup on top. It is recommended to adhere to a proportion of 50% meat and 50% vegetables for filling one shawarma.
   
10. We bend the side edges of the pita bread inward and roll the pita roll tightly. Then the shawarma needs to be heated. Ideally, this should be done in a press grill, but we did not find such a gadget, so we used an ordinary frying pan.
    
11. We send the pan to the fire, let it heat. It does not need to be greased with any fat. We spread the shawarma and fry over high heat from two sides until crisp.
    
12. Ready shawarma is served immediately after frying. Enjoy your meal!
    

Video recipe

And now pay attention to this video, which demonstrated in detail the recipe for the above shawarma. You will see in what sequence to lay out all the ingredients on the pita, you will see the finished shawarma in the context.