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Shawarma from boiled sausage with Chinese cabbage and dried herbs

Author
Cookinero 17 Apr 2025
5940
Shawarma from boiled sausage with Chinese cabbage and dried herbs

Shawarma can be prepared in 20 minutes by replacing meat with sausage. Choose sausage with a low fat and salt content. Any boiled sausage will do. If you have a little more time to cook, you can make sausage at home. Minced chicken is mixed with an egg, cream and spices and cooked in foil. The recipe for shawarma with sausage uses hard cheese. But you can experiment with soft and brine varieties.

How to cook Shawarma from boiled sausage with Chinese cabbage and dried herbs

Step 1

Shawarma from boiled sausage with Chinese cabbage and dried herbs

Fry the sausage. Heat the frying pan over medium heat, pour in a small amount of vegetable oil and heat it for a few minutes. Put the pieces of sausage and fry in the frying pan for 10 minutes. Add dried herbs.

Step 2

Shawarma from boiled sausage with Chinese cabbage and dried herbs

Start "assembling" the shawarma with sausage. Spread mayonnaise and ketchup on the lavash. Put the sausage as the first layer, then the tomatoes and cucumbers. Then cabbage, carrots and cheese. Add a few spoons of mayonnaise and ketchup on top and wrap the shawarma. Fold the edge, placing it on the filling. Then fold the side edges on both sides. After wrapping the shawarma, press a little, flattening the filling.

Step 3

Shawarma from boiled sausage with Chinese cabbage and dried herbs

Fry the shawarma. Heat a frying pan with a thick bottom and, without adding oil, fry the shawarma on medium heat on both sides until golden brown.

Shawarma from boiled sausage with Chinese cabbage and dried herbs - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute fresh herbs for dried ones. Use three times the amount of fresh herbs as dried, as dried herbs have a more concentrated flavor.
Replace the sausage with grilled vegetables like bell peppers, zucchini, or mushrooms, or use a plant-based meat substitute. The rest of the ingredients can remain the same.
Wrap the shawarma tightly in plastic wrap or aluminum foil and refrigerate for up to 2 days. Reheat in a pan or oven for best texture.
Yes, you can prepare the filling and store it separately in the fridge for up to a day. Assemble and fry the shawarma just before serving for the best crispness.
Use a low-carb tortilla or lettuce leaves as a wrap instead of lavash, and reduce or omit the ketchup to cut down on carbs.
It's best to freeze the unfried, assembled shawarma. Wrap tightly in plastic wrap and freeze for up to a month. Thaw in the fridge before frying.
Pair your shawarma with a simple salad, pickled vegetables, or garlic sauce for extra flavor. Fries or roasted potatoes also work well.
Absolutely! Feta, mozzarella, or cheddar cheese can be used instead of the suggested cheese, depending on your preference.
Avoid overloading the lavash with wet ingredients like tomatoes. You can also lightly salt the tomatoes and cucumbers beforehand to draw out excess moisture.

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