Those who tried entering “shawarma recipe” into the search bar had nothing to fear. Horrible recipes, gruesome executions, and gruesome consequences—as a conspiracy against a Middle Eastern fast-food restaurant is already steeped in urban legend. Do you think it is very easy to find a simple shawarma recipe with chicken in pita bread?
Here you can find ketchup, Korean carrots, sauerkraut, and more than justify early gray hair. In any case, it’s time to pull yourself together and write your shawarma recipe. Fine. Completely original without deception. Don’t fool yourself. Best homemade shawarma recipe with chicken online.
The best homemade chicken shawarma recipe on the internet
Ingredients
- 2 servings
- 1 fresh Armenian pita bread
- 400 grams of chicken fillet
- 2 cucumbers
- 2 tomatoes
- 1/2 bulb
- A few sprigs of red pepper or parsley
- For the pickle:
- 1 teaspoon whole black pepper
- 1 teaspoon whole cumin seeds
- 1 teaspoon whole cardamom
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon dried garlic
- 1/4 teaspoon ground paprika
- 1/2 teaspoon salt
- 1 tablespoon vegetable oil
- To prepare the sauce:
- 4 tablespoons yogurt
- 2 cloves of garlic
- 1 teaspoon whole coriander
- 1 tablespoon lemon juice
- 1 teaspoon of wine vinegar
- 1 teaspoon whole black pepper
- 1 teaspoon of salt
Read the recipe till the end – there you will find hints about all the mysterious recipes.
Use chicken legs for shawarma – homemade shawarma will be too dry with breast fillets. It’s best to buy boneless thigh fillets, but you can remove the bone and skin yourself. Gently beat the fillet with the palm of your hand to make it slightly uniform in thickness, and grease with vegetable oil.
Grind or grind the spices in a mortar for the dressing. Rub the meat with the cooking mixture and refrigerate for an hour if possible.
While the chicken is marinating, prepare the sauce. Old shawarma experts mix mayonnaise with sour cream, and add salt, garlic, and coriander. To make the best Middle Eastern sauce: Take natural yogurt, add crushed garlic, coriander, black pepper, lemon juice, and wine vinegar, mix and add salt to taste.
In real shawarma, the meat is roasted on a spit and cut into strips immediately after it is ready, and for homemade shawarma, the chicken is boiled in a grill pan over medium heat for 6-8 minutes. May, stir often. If you don’t have a grill pan, cook the meat in a regular pan or in the oven. Wrap the well-cooked meat in aluminum foil and let it rest for five minutes.
Cut the cucumber into rings, the tomatoes into half rings, and the onion (preferably red) into half rings.
Remove the chicken from the foil and cut it into thin slices. Spread half a sheet of pita bread on the table. Add the filling, stepping back 10 cm from the edge closest to you: cucumbers first, then tomatoes, meat, onions, and vegetables. Add the sauce and roll it into a crepe: cover the filling with the free edge of the pita bread, then fold the left and right edges of the pita bread inward and roll it into a tight roll.
Wrap shawarma in pita bread and fry in a grill pan for a few minutes. Serve the homemade shawarma in half with the remaining sauce and vegetables.
Indications
- This homemade shawarma is a great way to use up leftover roast chicken, turkey, lamb, or any other meat.
- Cut the cooled meat into thin slices and marinate in the sauce for 1-2 hours.
- When frying the pita bread, the meat will have time to heat up in the pita bread.
- Grind the spices before use
- Add more flavor, but you can use pre-ground spices: in this case, use half the amount indicated in the recipe.
- If you don’t have enough spices – don’t skip cooking shawarma at home, just cook without them.
- If necessary, the lemon juice in the sauce can be replaced with wine vinegar and vice versa.
- In addition to the vegetables mentioned in the recipe
- you can add others to the shawarma
- for example, sweet or hot peppers, avocado, and at least Korean carrots; if you would like and feel better
Real shawarma is a business.
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