Shawarma with chicken at home - awesome tasty recipe

Kitchen appliances and utensils:

• stove with oven;
• a baking sheet;
• baking paper;
• pan;
• cutting board;
• knife;
• scapula;
• kitchen hammer;
• cling film;
• volumetric bowl for preparing the filling;
• a bowl for making sauce;
• garlic press.

Ingredients

Step cooking

Cooking stuffing

1. We cut each of the three chicken fillets lengthwise into 2 thin layers, lay them on a cutting board, cover with cling film and beat off with a hammer.
   
2. Cut the meat into small pieces.
   
3. Salt, pepper to taste, season with chicken seasoning. About a teaspoon of salt, half a teaspoon of pepper and a teaspoon with a slide of spices will be needed. But before these manipulations, carefully read the composition of the seasoning. Often salt is added to it. If it is in your chosen spices, then, accordingly, the amount of salt used should be reduced. Well, of course, focus on your taste - someone likes to salt and pepper well, and someone, on the contrary, tries to minimize these components, so our recommendations are only indicative.
   
4. Further, it is important to heat the pan very well. This is necessary so that the meat, having got on it, immediately acquires a crust on the surface, which will keep the juice from evaporating. Pour 3-5 tablespoons of vegetable oil into the pan and fry the meat in small portions. If after frying the chicken pieces seem large to you, you can chop them with a knife.
   
   Important! Do not rush to spread everything at once, so it will not work to achieve a crust, and the juice will inevitably be lost.
5. Finely chop the cabbage. Rub carrots on a coarse grater.
   
6. We put the chopped vegetables into a common container, add them and thoroughly crush them with our hands so that they let out the juice.
   
7. Cut tomatoes, salted and fresh cucumbers into thin strips.
   
8. In a separate bowl, prepare the sauce: mix 100 g of sour cream, ketchup and mayonnaise.
   
9. Squeeze 3 cloves of garlic, add a teaspoon of paprika and finely chopped dill. Mix everything thoroughly until smooth.
   
10. Rub on a coarse grater 150 g of hard cheese.
    

We collect pita bread

1. On a sheet of pita bread (approximately on its third) apply sauce - 1.5 tablespoons.
   
2. We spread the carrots with cabbage.
   
3. Put the meat.
   
4. Add some cucumbers and tomatoes.
   
5. Add another strip of sauce on top. Sprinkle the filling with grated cheese.
   
6. Gently bend the edges, creating an impromptu envelope at the beginning of the sheet.
   
7. We tightly turn the shawarma with a tight roll.
   
8. Similarly, we fill in the remaining pita leaves. We put the finished rolls on a baking sheet covered with baking paper, and send them to warm up in the oven, heated to 180 degrees. Five minutes will be enough for this.
   
9. Our shawarma is ready! It is not inferior to the one that is sold in street stalls, but it is certainly much more useful and safer.
   

Video recipe

We offer you to watch the fascinating process of cooking shawarma at home. You can make sure that there is nothing difficult in preparing a delicious filling and wrap it in a sheet of pita bread.

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