How to make a shawarma at home delicious, fast

Shaurma (Shaverma) is a dish of oriental cuisine, which became a beloved Russian people because of the speed of cooking, fullness, excellent taste. Traditionally it is cooked with lamb. But for European people they often use stuffing from chicken, pork, turkey. In this case, the meat is prepared on a spit in a vertical position on the grill. This roasting clogs the aroma and gives juiciness to the meat. Finished pieces of meat are mixed with the vegetable portion of the filling, sauces and laid out on pita bread. This dish can be tasted either in a restaurant, which is undoubtedly expensive, or buy from street vendors, which is uniquely dangerous. But if you know how to make shawarma at home, then you can repeat the cooking process yourself in your kitchen. This will ensure the quality of the product. Despite the fact that roasting meat will not be made on the grill, its taste will still be excellent. Let's figure out how to make a shawarma at home for three people.

Products for Shawarma

• 500 grams of meat. You can take chicken, pork, lamb.
• Lavash is Armenian or any other thin. You will need 3 pcs.
• 200 grams of fresh ripe tomatoes, cucumbers.
• One large head of onions.
• Mayonnaise, tomato paste, garlic and greens (any for your taste).
• 2 tablespoons vegetable oil for frying.

Step by step recipe

1. Before making shaurma at home, we prepare the sauce. Mix an equal amount (3-5 spoonfuls) of mayonnaise and tomato paste to homogeneity. Add 3-4 cloves of chopped garlic. Put the sauce in the refrigerator for 15 minutes.
2. Filling. The meat is cut into small, oblong pieces 1 cm wide. Fry it in sunflower oil until the crust is browned. Even if you think that the oil is not enough, you can not add it, otherwise the taste of the grill will not turn out.
3. Vegetables. Cucumbers with tomatoes are cut into small pieces. The onion should be chopped finely. Greens can be chopped in a blender for homogeneity or cut into such pieces that you will be comfortable to eat.
4. We put on lavash first meat, then vegetables. We fall asleep with their greens. We pour it all with sauce, which is evenly distributed.
5. We twist the lavash into a roll. It is important to do this carefully, because lavash dough is thin and can break through.

If your microwave oven has a function "Grill", then ready rolls can be left in this mode for 10-15 minutes. This will allow all the ingredients to soak in the sauce, to form a single flavor composition. And what is shaurma without Adzhika? How to do Adjika at home? Very simple and delicious.

Recipe for acute adzhika with traditional ingredients

When preparing Adzhika, there are no strict rules for the weight and quality of the ingredients. Each cook himself chooses what and how much to add, focusing on his taste preferences. For those who are just trying to prepare this dish, I offer a recipe for sharp adzhiki for shawarma, which you can change to your taste.

Ingredients

• Garlic - 6 teeth.
• Spicy green and red pepper - 2 pcs.
• Basil, dill, parsley - along a bunch of each greenery.

All the ingredients must be cleaned of seeds, husks, cut off the sticks-legs from the greenery. Rinse products under running water. Cut them into small pieces do not need, just put them in a blender or a meat grinder and turn into a homogeneous gruel. Everything, Adjika is ready. You can serve an appetizing, tender, warm shawarma with a spicy, invigorating adzhika to the table. We hope that you have learned all about how to make shawarma at home!