Homemade Shawarma with Chicken
by Editorial Staff
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?
Serving: 4
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
Directions
- First, let’s prepare all the ingredients for making Korean carrots. Korean carrots can be cooked 1-2 hours before shawarma, but better the day before.
- Peel and wash the carrots.
- Grate the carrots on a special grater (or regular). Add salt, coriander, black pepper and pepper mixture to the carrots.
- Heat the vegetable oil to a light haze, but not to a boil. Dip a wooden spoon into the oil to check if the oil is hot. If bubbles form around the spoon, the oil is hot. Pour hot vegetable oil over the spiced carrots.
- Pour vinegar there and mix. Put the Korean carrots in the refrigerator for 1-2 hours.
- Chicken for shawarma also needs to be prepared in advance. You can bake the chicken in the oven, microwave, slow cooker, or fry it in a skillet. I salted and pepper the chicken legs and baked them in a multicooker in the “Multi-cook” mode at 140 degrees for 60 minutes.
- So, everything is ready for making homemade chicken shawarma. Try to buy lavash thin and soft. For the sauce, combine mayonnaise and ketchup. (Instead of mayonnaise, you can use sour cream, then it is better to add salt and a clove of garlic.)
- Wash the tomatoes and cucumbers and cut them into thin slices.
- Cut the Chinese cabbage into thin strips.
- Chop the chicken meat. The smaller, the tastier. I cook 4 shawarma, so I divided all the ingredients into 4 parts.
- On a third of the pita bread along the long side, put 2-3 tablespoon tablespoons of sauce, stepping back from the bottom edge about 3 cm and from the sides by about 7 cm. Spread the sauce.
- Top the sauce with cabbage, tomatoes and cucumbers.
- Place Korean style chicken and carrots on top of the cucumbers.
- Wrap the lavash with filling from the sides.
- Roll into a roll.
- Do the same with the rest of the pita bread and filling.
- On a dry, well-heated grill pan, fry the shawarma on each side for about 3-4 minutes. The fire should be medium so that the pita leaf does not burn out.
- Serve the chicken shawarma while it is still warm. I am sure there will be no end to those who want to try your homemade shawarma!
Enjoy your meal!
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