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Homemade shawarma can be prepared in advance and taken with you on a picnic. But it is better to cook it right away outdoors, grilling the meat or putting it on skewers. The coals for this should burn well, but at the same time give off heat so that the meat is fried quickly. Each type of meat has its own optimal temperature. Beef is cooked at the highest temperature, pork, chicken, fish or vegetables at medium. For ready-made shawarma on coals, a low temperature is needed, then the lavash will brown, but not burn.

Step 1

Prepare the marinade and marinate the chicken. Place the chicken thighs in a bowl and sprinkle with seasonings – black pepper, dried garlic, basil and turmeric, pour in the juice of half a lemon and oil. Mix all the ingredients and leave to marinate for 30 minutes.

Step 2

Start making the sauce. Pour kefir into a bowl, add sour cream and mayonnaise. Season with ground coriander and cumin, add garlic, chopped herbs and salt. Stir the sauce and leave it to infuse for 15-20 minutes.

Step 3

Heat the coals. Place the chicken on the grill and, turning occasionally, cook the chicken meat on the grill, slightly drying the crust. This will take about 10-15 minutes. Let the meat cool down a little and cut it into small pieces.

Step 4

Assemble the shawarma. Lay out the lavash and spread it with sauce. Add chicken, lettuce, tomatoes and cucumbers, pour 2-3 spoons of sauce on top. Roll up the shawarma, bend the long edges to the center and twist the lavash with the filling into a large roll.

Step 5

Brown the shawarma on the grill for 2-3 minutes on both sides, so the lavash becomes crispy and the filling is soaked with sauce.