Easy preparation of shawarma at home

Shaurma is rightfully included in the top five most popular dishes of domestic fast food. Correctly cooked shaurma is not only that delicious, so also very nourishing. But buying it at numerous fast food points can be dangerous to health. A variety of anecdotes and jokes about the fact that in past life these pieces of meat in pita bread could bark or mew, do not arise absolutely from scratch. Yes, and after seeing some sellers of this oriental treat, somehow I do not want to try their concoction. But the preparation of shawarma at home is almost impossible for almost all Russians. And completely in vain, by the way.

Let's look at the way of making shaurma, which is used in street catering establishments. One large piece of meat (or several smaller pieces) is threaded onto a skewer and placed in front of a vertical grill. The spit rotates slowly around its axis, as a result of which the meat is evenly fried from all sides. Once the cook finds the top layer ready, he cuts it with a knife. Then, with a truly acrobatic dexterity, acting with two cleavers, grinds the meat on the board and mixes with the seasonings. The next "program number" is lavash. It is wrapped in pieces of meat, they are served with their sauce, Korean carrots, cabbage, greens, onions and other "taste improvers" are added, and then the ready dish is served to the client.

Why is it impossible to prepare shawarma at home? Just because you do not have a vertical grill? Well, no one forbids you to do all these manipulations and on the horizontal. And if such a device you have located in the country, then do not go there just and exclusively for the sake of eating a shawarma. Do you have a grill in the oven? If the answer is positive, then it is quite possible to prepare shawarma at home. Just do not forget to cut the top layer of meat in time. And if your stove is not equipped with a grill, then you can cook shawarma and in a frying pan.

The recipe for home-made shawarma

You will need:

• Meat (any that you find most delicious, the only condition - without bones);
• Thin Armenian lavash (several pieces);
• onion;
• Greens (coriander, basil, tarragon, parsley, dill);
• Korean carrots, mushrooms, fresh or sauerkraut, tomatoes, aubergines - everything depends only on your imagination and taste preferences;
• Sauce (mayonnaise or ketchup, or both at the same time).

Place the frying pan on a strong fire and start striking meat. It is desirable to cut into strips, the size of the pieces should not be very large, since they should not be prepared for too long. On a dry hot frying pan put the sliced meat, and then start to stir it with a wooden spatula. Neither salt nor pepper it until you need. Wait until each piece is covered with an appetizing ruddy crust, and only after that you can add salt and spices to them. The fact is that if you decide to fry the meat with one large piece, and then cut it, you risk that all the juice will flow out of it. The same will happen when you salted it before frying. And after it is slightly fried, the juice will not be able to flow out any more, and the meat will be delicious, soft and juicy.

But the frying up of shawarma at home does not end there. Now you need to shred pre-washed greens, peel and cut the onions with half rings and start collecting our shawarma. If the onion is too hot for you, then slightly add it and pour it over with boiling water.

Expand the pita bread sheet, grease it with sauce, lay the pieces of meat in the middle, add greens, onions and all other ingredients, cover the "still life" with the sauce over the "still life" and wrap the lavash with a tube. Now the preparation of shawarma at home can be considered completely finished. Using the same method, make a few more servings and start the meal.