Homemade Shawarma with Chicken

Almost everyone’s favorite street food can be prepared at home. As a rule, making shawarma at home is cheaper than buying it on the street. And most importantly, you can be sure of the quality and usefulness of the products from which the homemade shawarma is made. Let’s start?

Summary

Ingredients

• Thin lavash – 4 pcs.
• Chicken legs – 6 pcs.
• Korean carrots – 300 g
• Peking cabbage – 300 g
• Tomatoes – 300 g
• Cucumbers – 300 g
• Mayonnaise – 100 g
• Ketchup – 100 g
• Salt – 1 teaspoon (to taste)
• Ground black pepper – 0.3 teaspoon

For Korean carrots:

• Carrots – 0.5 kg
• Ground coriander – 1 teaspoon
• A mixture of ground peppers – 0.5 teaspoon
• Ground red pepper – 0.3 teaspoon
• Sunflower oil – 150 g
• Vinegar 9% – 2 tbsp
• Salt – 1 teaspoon

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Instructions

1. Prepare Korean carrots (300 g) in advance, or ensure they are ready to use.
2. Season 6 chicken legs with salt and ground black pepper to taste. Cook using one of these methods: bake in an oven at 200°C (390°F) for 45–50 minutes, cook in a slow cooker on low for 4–5 hours, or fry in a skillet over medium heat for 25–30 minutes, until the internal temperature reaches 74°C (165°F). Let cool slightly, then chop into bite-sized pieces.
3. Wash and slice the tomatoes (300 g) and cucumbers (300 g) into thin slices.
4. Wash and cut the Peking cabbage (300 g) into thin strips.
5. Mix mayonnaise (100 g) and ketchup (100 g) together to make the sauce.
6. Place one lavash sheet on a clean surface. Spread 2–3 tablespoons of sauce along one long edge, about 3 cm from the bottom and 7 cm in from each side.
7. Layer the filling on the sauce in this order: cabbage strips, tomato slices, cucumber slices, chopped chicken, and Korean carrots.
8. Fold the sides of the lavash over the filling and roll tightly from the filled edge into a wrap.
9. Repeat steps 6–8 with the remaining 3 lavash sheets and filling.
10. Heat a grill pan over medium heat until hot. Place wrapped shawarma seam-side down on the pan and grill for 3–4 minutes per side until lightly browned.
11. Serve the shawarma warm.

Enjoy your meal!