Chicken Shawarma

Chicken Shawarma

Fried meat mixed with fresh or pickled vegetables, seasoned with spicy sauce and wrapped in thin dough is a tasty and nutritious dish called shawarma. The reputation of this popular Eastern dish has been tainted by unscrupulous merchants, who make it from low-quality ingredients. But the real home shawarma is a truly tasty dish, while also useful. Traditionally, shawarma is made with lamb or beef stuffing, but poultry meat is often used for it. Homemade chicken shawarma is an inexpensive and nourishing dish that can be cooked in a hurry. It does not necessarily have culinary talent.

Cooking Features

Make a delicious chicken shawarma at home is not difficult if you know a few secrets.

  • Chicken is the main component of the dish, so the taste of shawarma will depend on the quality of poultry meat. It is important that it is fresh. It is also preferable that the chicken is not too large, since the meat of the chickens is more tender.
  • Pre-chicken should be boiled, although baked poultry will do as well. You can even use the remaining chicken picnic after a picnic.
  • Vegetables for shawarma also need quality. You can use fresh or pickled, but not cooked.
  • Sauce can be used store or homemade. Ideally, two types of sauce are required: white and tomato. In particular, you can use mayonnaise, sour cream, ketchup, mustard. Well suited for chicken shawarma mayonnaise with garlic and sour cream, mixed with mustard.
  • Filling is usually wrapped in thin Armenian lavash. Dough for it can be made by hand. This task is on the shoulder even to a novice cook. The main thing is not to forget to moisten the pita bread fried or cooked in the oven, because otherwise it will be dry and brittle, so it will be impossible to wrap the stuffing in it.
  • Roast shawarma to make the filling warm. Therefore, it is not necessary to keep it in the pan for a long time. It is enough to wait for the appearance of golden brown. To make this happen faster, shawarma can be pressed down when roasting with a frying pan lid.
  • When frying, shawarma is first put on the pan with the side where the “seam” is located, then turned over. In this case, shawarma will keep its shape well.

It is necessary to serve chicken shawarma immediately after cooking, as it will not be so tasty when it is cold.

Dough recipe for shawarma

Composition:

  • wheat flour - 0, 2-0, 25 kg;
  • water (boiling water) - 125 ml;
  • vegetable oil - 20 ml;
  • salt - 5 g.

Preparation Method:

  • Sift the flour and measure the glass, pour it into the bowl.
  • Make a well in the flour. Add salt and butter to it.
  • Bring water to a boil and pour a hole in the flour in a thin stream. At the same time the contents of the bowl should be stirred with the other hand. If desired, you can use a mixer.
  • Dosing the flour, knead the dough with your hands until it is sufficiently dense.
  • Roll the dough into a ball, cover with cling film and place in a warm place.
  • After half an hour, crush the dough and let it stand for another 15-20 minutes.
  • Divide the dough into 4 pieces and use to make shawarma.

One piece will make one pita according to the size of the pan.

Homemade shawarma with chicken and white cabbage

Composition:

  • dough for pita - 0, 35-0, 4 kg;
  • chicken fillet - 0, 4 kg;
  • tomatoes - 0, 2 kg;
  • cucumber - 150 g;
  • white cabbage - 0, 2 kg;
  • garlic - 2 cloves;
  • onions - 100 g;
  • mayonnaise and ketchup - to taste.

Preparation Method:

  • Divide the dough into 4 parts. Roll one of them to size. The thickness of the layer should be about 1 mm or slightly more. To prevent the dough from sticking to the table and rolling pin, sprinkle it with flour.
  • Preheat the oven to 200 degrees and place a pan of lavash in it. After 3 minutes, remove the pita bread and wet it with water. You can simply rinse it under the tap. Cover with a damp cloth and proceed to baking the remaining cakes. Do not forget to moisturize them.
  • Cut off the jagged edges with a sharp knife.
  • Cut the onion into thin half-rings, pour boiling water over the onions, and drain the water. Better still use pickled onions.
  • Chop the cabbage finely.
  • Slice cucumber into thin strips.
  • Cut the tomatoes into small circles.
  • Boil chicken fillet in salted water, cut it into small cubes.
  • Mix crushed garlic with mayonnaise.
  • Spread a sheet of pita on the table. Put a spoonful of mayonnaise, departing about 10 cm from the right edge.
  • Place chicken breast on mayonnaise and tomato circles on it. Sprinkle tomatoes with cucumbers and white cabbage.
  • Place onions on top, brush with ketchup or mayonnaise.
  • Cover the filling, raising the edge of the pita. Wrap the bottom and top edges towards the center. Roll the pita into a roll.
  • In the same way, fill the remaining tortillas.
  • Heat the pan and fry the chicken shawarma on both sides, giving each side just one minute. At the same time you need to cover the pan with a lid so that the filling warms up better.

If desired, ready-made Armenian lavash can be used to make shawarma with chicken according to this recipe.

Korean-style chicken and carrot shawarma

Composition:

  • chicken fillet - 0, 4 kg;
  • Armenian lavash - 4 pcs .;
  • tomatoes - 0, 3 kg;
  • cucumbers - 0, 3 kg;
  • onions - 50 g;
  • Korean carrots - 0, 2 kg;
  • wine vinegar (3 percent) - how much will go;
  • vegetable oil - how much will leave;
  • ketchup, mayonnaise - to taste;
  • salt, spices - to taste.

Preparation Method:

  • Wash and dry the chicken breast fillets.
  • Mix vinegar with salt and spices. Pour them breast. Put it in the refrigerator overnight so that it is marinated.
  • Cut each piece of chicken fillet into layers across the grain.
  • Fry the chicken fillet until golden brown, cut into cubes and place on a baking sheet covered with foil, cover with another piece of foil and put in an oven warmed to 180 degrees for 20 minutes.
  • Wash vegetables. Cut the onion as small as possible. Fry in butter until golden brown.
  • Cucumbers and tomatoes cut into small cubes, mix.
  • Mayonnaise mixed with ketchup, taking them about equally.
  • Mix chicken fillet with onions. Divide into 4 parts.
  • Korean-style vegetables and carrots are also divided into 4 parts.
  • Spread pita bread on the table. Put a spoonful of sauce on it, distribute it according to the size of the future shawarma.
  • Put one part of the chicken and onions on the sauce, put the vegetables on top, cover all with “Korean” carrots. Lubricate it with a small amount of sauce. Roll the pita with an envelope.
  • In the same way, prepare 3 more shawarma.
  • Fry each shawarma on both sides in a hot frying pan.

Such shawarma will certainly appeal to lovers of spicy dishes.

Shawarma with chicken and cheese

Composition:

  • chicken meat - 0, 5 kg;
  • Armenian lavash - 4 pcs .;
  • carrots - 100 g;
  • white cabbage - 0, 2 kg;
  • tomatoes - 0, 2 kg;
  • Suluguni cheese - 150 g;
  • sour cream - 100 ml;
  • mayonnaise - 100 ml;
  • garlic - 2 cloves;
  • vegetable oil - how much will leave;
  • seasoning for chicken and for Korean salads, greens, salt - to taste.

Preparation Method:

  • Wash your pork breasts, dry them, cut into cubes, sprinkle with salt and chicken seasoning, leave for a couple of hours.
  • Fry the chicken pieces in butter until tender.
  • Rub the carrots, as for Korean salads, mix with seasonings for Korean salads.
  • Chop cabbage finely.
  • Finely chop the cheese, mix it with the cabbage.
  • Cut the tomatoes into small cubes.
  • Chop the greens.
  • Pass the garlic through the press.
  • Mix garlic and greens with sour cream and mayonnaise.
  • Place a spoonful of sauce on each sheet of pita bread. Put cabbage and cheese on it.
  • Place carrots on cabbage and tomatoes on it.
  • Lay the fried chicken over the top layer and smear it with the remaining sauce.
  • Roll the edges of the pita and roll it into a roll.
  • Each roll fry on both sides in a frying pan without oil.

Such shawarma is unlikely to be able to buy on the street - this is a truly homemade dish, tasty, fragrant and satisfying.

When cooking chicken shawarma one edge can not tuck. Frying such a “bag” will be more difficult, but it looks much more appetizing, since on the one hand you can see a beautiful and fragrant filling.

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