Homemade Shawarma with Chicken, Mushrooms and Cheese
by Editorial Staff
In my opinion, there are no people who have not tried to cook shawarma at home at least once. Despite the fact that the recipe is often far from the classic one, homemade shawarma always turns out to be tastier than a purchased one.
Cook: 45 mins
Servings: 2
Ingredients
- Thin lavash (30×50 cm) – 2 pcs.
- Chicken fillet – 250 g
- Peking cabbage – 300 g
- Marinated champignons – 70 g
- or fresh champignons – 200 g
- Large tomato – 1 pc.
- Korean carrots – 50 g
- Hard cheese – 50 g
- Seasoning for poultry – 1 teaspoon
- Vegetable oil – 1.5 tbsp + for greasing the foil
- Garlic sauce – 100 ml
Directions
- Prepare all the ingredients you need. Instead of pickled champignons, you can take fresh ones. Purchased garlic sauce can be substituted for homemade ones. To prepare the sauce yourself, mix mayonnaise, kefir and sour cream in equal amounts (35 g each), add two cloves of garlic squeezed through a press, a pinch of curry, 0.25 teaspoons of suneli hops and 0.25 teaspoons of paprika. Also, if desired, you can add finely chopped dill or parsley to the sauce.
- Cut the chicken fillet into small pieces and sprinkle with seasoning. Stir and let sit for 15 minutes.
- Cut the marinated mushrooms into quarters. (If you are using fresh mushrooms, cut them into slices and fry in vegetable oil for 10 minutes, until the liquid evaporates and browns. Salt the mushrooms at the end of frying.) Cut the tomatoes into quarters.
- Grate the cheese on a coarse grater.
- Separate the Chinese cabbage leaves, cut the coarse white part. Cut the green part of the Chinese cabbage into strips.
- Meanwhile, the chicken fillet has already been marinated. Heat vegetable oil in a skillet and add chicken fillet. Fry the fillets over high heat, stirring occasionally, for 5-7 minutes, until golden brown. To determine doneness, cut the largest piece of chicken fillet – clear juice should flow out.
- Turn on the oven to heat up to 200 degrees. Spread the sheets of lavash on the table. All ingredients in the process must be halved. Grease the sheets of pita bread with sauce (2 tablespoons each). On one side of the pita bread, stepping back 5 cm from the edge, lay out Chinese cabbage.
- Spread Korean carrots and pickled mushrooms on top of the cabbage.
- Then add the fried chicken fillet and tomatoes.
- Sprinkle with cheese and pour over the remaining sauce.
- Tuck the edges of the pita bread, slightly covering the filling.
- Cover the filling with the bottom of the pita bread. Wrap the stuffed pita bread with a roll.
- Cover the oven rack with foil and brush with vegetable oil. Place the shawarma on a wire rack and place in the oven for 10 minutes to make the pita bread crispy and the cheese melted.
- Cut the finished shawarma diagonally into two parts and serve immediately.
Enjoy your meal!
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