Chicken shawarma is a popular street fast food that can be considered a full meal. It seemed that there was nothing unusual in the composition of shawarma – fried chicken fillet and vegetable salad with sauces are wrapped in thin lavash. And meanwhile, before such an appetizer, many people cannot resist.
Of course, buying even the most appetizing shawarma in a random stall can sometimes be dangerous. Indeed, at dubious sellers, it can be prepared in violation of sanitary standards, and even from expired products. But what prevents you from cooking your favorite dish at home?
We offer a simple recipe for a very tasty and completely safe homemade shawarma. You can experiment with different additives and get absolutely amazing results.
Homemade shawarma is a great option for a hearty breakfast or dinner, a snack at school or at work. In nature, such an appetizer is generally an indispensable dish, for which you don’t even need dishes.
Chicken fillet for shawarma is not fried in a steak, but baked in the oven in a whole piece. This way the meat stays juicy.
For sauce, you can use mayonnaise or sour cream with various additives (garlic, herbs, mustard, tomato).
So that the shawarma is not too “wet”, it is necessary to remove the middle with seeds from the tomato, and cut only dense walls.
To prevent the filling from falling out, the shawarma is tightly wrapped in an envelope. To do this, the side edges are tucked to the center, and then the base is rolled up.
To obtain a fragrant crispy crust, lavash is pre-fried in a pan on both sides.
In addition to chicken, almost any food can be added to shawarma, for example, lettuce, fresh radishes, hard or processed cheese, pickled mushrooms or Chinese cabbage and pickles.