Just make homemade shawarma for dinner. Today we are preparing a vegetarian version – with mushrooms and vegetables. Vegetables can be very different. Shawarma for a picnic is also good.
Summary
| Cook Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Dish |
| Servings (Default: 3) |
Ingredients
Ingredients- Thin lavash – 3 pcs.
- Champignons – 200 g
- White cabbage (or Peking cabbage) – 200 g
- Potatoes – 4-5 pcs.
- Tomato – 1-2 pcs.
- Cucumber – 1 pc.
- Korean carrots – 100 g
- Bulb onions – 1 pc.
- Vegetable oil – 30 ml
- Mayonnaise – 100 g (to taste)
- Ketchup – 50 g (to taste)
- Salt to taste
- Pepper to taste
Print Recipe
Pin Recipe Instructions
- Wash the mushrooms, cut into cubes or slices.
- Peel the onion, wash, chop finely.
- Preheat a frying pan, pour in vegetable oil. Put mushrooms and onions in hot oil. Fry over medium heat, stirring occasionally, for 5-7 minutes. Season with salt and pepper to taste. Mix.
- Peel the potatoes, wash, cut into cubes. Pour vegetable oil into the pan. Put potatoes in hot oil. Fry over medium heat, stirring occasionally, until tender (15-20 minutes). Salt. Mix.
- Cut the cabbage into thin strips. Wash the cucumber, cut into strips.
- Wash the tomatoes, cut into slices.
- Collect shawarma. Spread a sheet of thin pita bread. Add 2 tablespoon. tablespoons of mayonnaise and tablespoon. a spoonful of ketchup. Stir, grease pita bread.
- Step back a little from the edge, put 1/3 of the vegetables (cucumber, fried potatoes, cabbage, mushrooms with onions, Korean carrots).
- Roll up the lavash tightly with an envelope. So make three shawarmas.
- Preheat a dry skillet. Put out the shawarma. Heat on one side over medium heat (1 minute). Then turn over and warm up on the other side for 1 minute.
- Vegetarian shawarma is ready.
- Serve the veggie shawarma hot
Enjoy your meal!
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