Easy cooking shawarma at home

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Shawarma is rightfully one of the five most popular dishes of domestic fast food. Properly cooked shawarma is not only tasty, but also very satisfying. But buying it at numerous fast food outlets can be hazardous to he alth. Various anecdotes and jokes that in a past life these pieces of meat in pita bread could bark or meow do not arise absolutely from scratch. And, having seen some sellers of this oriental treat, somehow I don’t want to try their cooking. But cooking shawarma at home seems to almost all Russians to be an absolutely impossible process. And completely in vain, by the way.

Let's look at the way of cooking shawarma, which is used in street catering establishments. One large piece of meat (or several smaller pieces) is skewered and placed in front of the vertical grill. The skewer slowly rotates around its axis, as a result of which the meat is evenly fried from all sides. As soon as the cook considers the top layer ready, he cuts it off with a knife. Then, with truly acrobatic dexterity, using two cleavers, he grinds the meat on the board and mixes it with seasonings. The next “program number” is lavash. Pieces of meat are wrapped in it, flavored with sauce, Korean carrots, cabbage, greens, onions and other “taste enhancers” are added, after which the finished dish is served to the client.

Why is it impossible to cook shawarma at home? Just because you don't have a vertical grill? Well, no one forbids you to do all these manipulations on the horizontal. And if such a device is located in your country house, then you shouldn’t go there only and exclusively in order to enjoy shawarma. And in the stove oven do you have a grill? If the answer is yes, then cooking shawarma at home is also quite possible with it. You just need to remember to cut off the top layer from the meat in time. And if your stove is not equipped with a grill, then you can cook shawarma in a pan.

Recipe for making homemade shawarma

You will need:

• meat (anything that seems to you the most delicious, the only condition is without bones);
• thin Armenian lavash (several pieces);
• onion;
• greens (cilantro, basil, tarragon, parsley, dill);
• Korean carrots, mushrooms, fresh or sauerkraut, tomatoes, eggplant - it all depends on your imagination and taste preferences;
• sauce (mayonnaise or ketchup or both).

Put the frying panon a strong fire and begin to plan the meat. It is advisable to cut it into strips, let the size of the pieces be not very large, since they should not be cooked for too long. Put the chopped meat on a dry hot frying pan, and immediately start stirring it with a wooden spatula. You don't need to s alt or pepper it yet. Wait until each piece is covered with a delicious golden brown, and only after that you can add s alt and spices to them. The fact is that if you decide to fry the meat in one large piece, and then cut it, you risk that all the juice will flow out of it. The same thing will happen when s alting it before frying. And after it is lightly fried, the juice will not leak out, and the meat will be tasty, soft and juicy.

But cooking shawarma at home does not end with frying. Now you need to chop the pre-washed greens, peel and cut the onion into half rings and start collecting our shawarma. If the onion is too caustic for you, then lightly s alt it and pour boiling water over it.

Unfold the lavash sheet, brush it with sauce, put the pieces of meat in the middle, add greens, onions and all other ingredients, cover the "still life" with sauce on top and wrap the lavash with a tube. Now cooking shawarma at home can be considered completely finished. Use the same method to make a few more servings and proceed to the meal.