Shaurma At Home, Recipe

Many of you have tried Shawarma (Shaverma) in your life - a very tasty, juicy and satisfying dish that hardly leaves anyone indifferent. Shaurma (shaverma) is made from different kinds of meat: lamb, veal, pork, chicken and others, which one to take as a basis - you will decide yourself. The only difference is the taste. We do not recommend buying shawarma in eateries and shops, delinquent meat is poured tightly with marinade with vinegar essence and the smell of rot fights for a long time, so it can be poisoned with a purchase shawarma quickly, but it will be extremely difficult to treat and survive after such a "delicacy".

Shaurma is prepared in two ways: in pancakes and in lavashi, again, it's a matter of everyone's taste. You can read the recipe for cooking shaurma at home, making up its sauce and filling, and then decide what to wrap. For the recipe, we chose chicken meat, which is cooked in a matter of minutes, so the process itself takes significantly less time than, for example, pork shaurma or lamb with mutton.

Juicy shawarma at home. Ingredients:

- large chicken breast or two medium;

- four fleshy tomatoes;

- four salted (not sour!) Cucumber;

- Head of white juicy cabbage;

- purple bulb;

- 130 ml of sour cream and the same amount of mayonnaise;

- three cloves of purple garlic;

- dill, basil and parsley bun;

- vegetable fresh frying oil;

- three long, unbreakable pita bread;

- large salt and ground pepper with seasoning for grilled chicken (usually it includes two kinds of pepper, coriander, hops-suneli and, sometimes, flavor enhancers).

And now the very recipe for cooking shawarma at home:

1. Rinse and divide the chicken breast into small brusochki, do not melt, meat can fall apart during cooking. Seize and pepper, add seasoning and put on frying in vegetable oil. See that the meat is not dry, if the chicken is "sporty", you need to cook for about thirty minutes. At the end of frying, you can add a spoonful of sour cream with mayonnaise in half. It is not necessary to cool down.
2. Shrink as thinly as possible cabbage, place in a prepared container and properly remember, so it will be softer and juicier.
3. Wash the tomatoes. Divide into halves and thinly cut, depositing in a separate container.
4. Bat the cucumbers with boiling water and cut thin petals into a separate bowl.
5. Onion peel and also finely chop, it is better if it will not be brusochkami, and slices, so shaurma at home will not be bitter.
6. Prepare a container, pour mayonnaise and sour cream there, crush cleaned garlic there, chop the herbs and stir well.
7. Now prepare the work surface: free the space and around the containers with the ingredients. Remove the pita bread and divide it in half. Put the pita bread in the center.
8. Shaurma in the home is done as follows: on the edge of a sheet of lavash (sausage in the center) spread the finished chicken, on top, put a little onions, tomatoes, cucumber, sprinkle with cabbage, pour sauce and make one turn, bend the edges inward and continue wrapping. You do not need to pour a lot of sauce, otherwise shaurma will soften up at home.

If you do not like pita bread and you are closer to the taste of pancakes, then the workpiece under the "sheet" can be done as follows:

- take a couple of eggs, whisk them with the addition of large salt and a pinch of sugar, pour in the milk and drive the flour exactly enough to make the dough liquid;

- You grease the baking sheet with oil, remove it in a hot oven and heat up, push and pour a part of the dough into it, trying to shape the square with a spatula (if there is a small baking tray - there are less problems), remove it and wait about a minute, then carefully turn the pancake;

- the pan can be replaced with a frying pan with a wide bottom, then shaurma at home will turn out in small portions.

We told you how to make shawarma at home. The recipe for cooking shawarma at home is not as complex as it might seem from the very beginning. The process is fascinating, and the result will surprise you with its fragrance and satiety.