Homemade Shawarma

Name: Homemade Shawarma
Total time: 1 hour 30 minutes
Yield: 2
Cuisine: Eastern, Turkish
Ingredients: Armenian lavash - 200 g; Chicken breast - 400 g; White cabbage - 150 g; Pickled cucumbers - 100 g; Tomato - 90 g; Hard cheese - 200 g; Mayonnaise - 150 g; Sour cream 15% fat - 100 g; Fresh herbs - 15 g; Garlic - 15 g; Vegetable oil - 34 g; Pepper mix - 6 g; Paprika - 6 g; Dried garlic - 6 g

Cookinero 3 April 2025

The process of making shawarma is simple. Homemade shawarma is often cooked on the grill, but a regular frying pan will do. It is difficult to imagine how to make a delicious shawarma without sauce. Its basis will be sour cream and mayonnaise. Take these products of medium fat content. This way the sauce will not be too thick and will perfectly soak the filling and lavash. Shawarma is perfect for a hearty snack. The answer to the question of how to cook the right delicious shawarma at home can be found in the step-by-step recipe.

How to cook Homemade Shawarma

Step 1

Start marinating the chicken. Salt the chicken, season with granulated garlic and ground paprika, add pepper. Season with vegetable oil and stir. Leave to marinate for 15 minutes to 1 hour.

Step 2

Start making the sauce. Mix sour cream and mayonnaise, add herbs and pressed garlic. Stir and leave to infuse for about 10-15 minutes.

Step 3

Fry the chicken. Heat a frying pan with a couple of tablespoons of vegetable oil. Fry the marinated chicken for 5-7 minutes. When the chicken is ready, place it on foil and roll it into a random envelope, set it aside for a few minutes so that the chicken is juicier. When the chicken cools down a little, cut it into smaller pieces.

Step 4

Cut the tomatoes into thin slices. Do this last, as they release juice quickly.

Step 5

Add the filling. Grease the lavash sheet with sauce, stepping back from the edge, so that you can cover the shawarma with this edge later. Put the meat as the first layer, then the cabbage, cucumbers and tomatoes. For juiciness, grease the top with mayonnaise or sour cream. Sprinkle the cheese as the last layer.

Step 6

Start rolling the shawarma. Cover the filling with the free edge of the lavash. Fold the bottom and top edges and roll the shawarma into a roll. Do the same steps for the second shawarma.

Step 7

Fry the shawarma. Dry the pan you fried the chicken in with a paper towel. Heat a dry pan and put the shawarma in. When it is warm inside on both sides and the lavash is golden brown and crispy, remove it and put it on a plate.