1. Shawarma
Ingredients:
- thin Armenian lavash (can be replaced with pita)
- meat component
- young cabbage
- red lettuce
- young fresh cucumbers
- tomatoes
- yellow bell pepper
- parsley
- good sour cream
and white wine vinegar
-garlic
- salt, sugar, pepper + any spices to taste
- vegetable oil
Cooking:
First, prepare the sauce so that it stands for some time and all tastes are well combined. To do this, add chopped parsley to the sour cream, garlic, salt and pepper passed through a press, mix everything well. Then marinate finely chopped red in salt, sugar and vinegar salad onions.
Chop vegetables.
Cut the desired length of strips of pita bread and half grease with sauce, top with vegetable filling.
The meat component may be boiled chicken breast, cooked in advance and cut into small pieces. Fry the breast in hot vegetable oil, stirring constantly.
Fold carefully and firmly the pita bread with the filling, starting from the right side into the tube and fry quickly in a grill pan heated to the maximum on both sides.
2. Shawarma
Ingredients:
- 2 medium chicken breasts
- Spices for breasts: all in a whisper (cinnamon, coriander, zira, curry, sumak, black-red pepper, dry garlic)
- Any tomato sauce or ketchup to taste.
- Watercress is about 1 handful, half a paprika or bell pepper, 1 pickle.
- 2 tbsp. l light mayonnaise, 1 tbsp. l soft cream cheese, 2 cloves of garlic, juice from 1 small lemon.
- Pita bread or Mexican tortillas
Cooking:
It’s better to use chicken slightly frozen, cut according to your desire, I cut it into strips. In a small amount of vegetable oil, fry the breasts with spices, salt, add any tomato sauce (I had a slightly sweet sauce), fry the breasts very quickly, about 5 minutes.
Shawarma sauce:
Mix 2 tablespoons of light mayonnaise with 1 tablespoon of soft cream cheese, squeeze 2 cloves of garlic through a garlic squeezer and mix well, add a little freshly squeezed lemon juice and salt to taste, if necessary. Paprika and watercress and chopped pickles.
Now spin the shawarma: I used Mexican tortillas, but you can use Armenian pita bread. Lubricate the tortilla with mayonnaise and cheese sauce, put chicken breasts, vegetables and pickles, wrap it with a roll, grease with vegetable oil and put a seam on the bottom and put in the oven. bake until golden!
3. Shawarma with curry sauce, bacon and green salad
Ingredients:
- Wheat cake 2 pcs.
- Bacon 4-6 slices.
- Cucumber 1 pc
- Iceberg lettuce or cabbage a few leaves.
- Celery half petiole.
For curry sauce:
- Mayonnaise 1.5-2 tbsp. spoons.
- Curry to taste (pinch, two)
Cooking:
1. Wash and dry the vegetables: cut the cucumber into thin cubes, peel the celery from stiff fibers and cut into slices, chop the cabbage or salad.
2. Fry the bacon to a crunch in a frying pan without oil, put it on a napkin to leave excess fat.
3. For the sauce, mix the mayonnaise and curry.
4. Put the sauce on a flat cake, over a mixture of vegetables and slices of bacon, 2-3 per serving.
5. Wrap the tortilla in the roll, fry the grill in a pan without oil.
5. Homemade shawarma with minced meat
Ingredients:
- Armenian pita (1 pc = 200g) - 4 pcs;
- Minced meat - 600 g;
- Beijing cabbage (medium) - 1 forks;
- Cucumbers (medium) - 2-3 pcs;
- Tomatoes (medium) - 3 pcs;
- Red onion - 0.5-1 pcs;
- Grape vinegar - 3 tbsp. l .;
- Sugar - 1 tsp;
- Natural yogurt - 350 g;
- Garlic - 2 teeth .;
- Salt - to taste;
- Black pepper (mill) - to taste;
- Cilantro - 0.5 beam .;
- Parsley - 0.5 beam .;
- Lemon juice - 1 tbsp. l .;
- Vegetable oil (a little);
Cooking:
1. Fry minced meat in vegetable oil, salt and pepper in the process of frying.
2. Cut the delicate part of Beijing cabbage into strips, cucumbers with quarters of circles.
3. Onion cut into quarters of rings, sprinkle with sugar and pour vinegar, leave for 10 minutes, then squeeze slightly
4. Cut tomatoes, add onions
5. Then cooled minced meat. Mix.
6. Prepare the sauce: chop greens and garlic, add yogurt, lemon juice, salt and pepper.
7. Punch with a blender.
8. Cut the pita bread into 4 parts (I have a long pita bread). Lubricate with sauce (1.5-2 tablespoons of sauce). put the stuffing.
9. Collapse by bending the edges.
10. Done! It remains only to heat on the grill, or in the microwave.
Bon Appetit!
