Homemade shawarma with sausage, cheese, Korean carrots and vegetables. Shawarma with sausage Shawarma with sausage at home
10.09.2016
Shawarma, or as it is also called, shawarma, is a tasty, satisfying and easy-to-prepare snack, originally from the east.
To prevent you from buying it from dubious establishments, we will teach you how to prepare this dish at home.
Shawarma with sausage - basic principles of preparation
Shawarma is cooked in thin Armenian lavash. You can buy it at the store or prepare it yourself. The main requirement is that the pita bread is fresh. A dried sheet will crack, which means it will be difficult to roll it up.
As a rule, shawarma is prepared with meat, but it can be replaced with boiled or smoked sausage. It will turn out no less tasty.
In addition to pita bread and sausage, two types of sauce (tomato and white), fresh or pickled vegetables, cheese, etc. are used to prepare shawarma.
You can use ketchup, mayonnaise, tomato sauce or sour cream as a sauce. If you have the desire and time, prepare more complex sauces based on these products.
Vegetables and sausage are chopped into thin strips. The lavash sheet where the filling will be placed is greased with white sauce, and sausage and vegetables are laid out. Tomato sauce is poured on top and wrapped in an envelope, roll or in the form of a bag. Then the shawarma is fried in a dry frying pan until lightly browned so that the filling is well heated.
Recipe 1. Shawarma with sausage and watercress
Ingredients
100 g ketchup;
-
bell pepper pod.
a sheet of thin pita bread;
two processed cheeses;
100 g watercress;
100 g boiled sausage;
Cooking method
1. Unfold a sheet of pita bread on the table. Combine ketchup with mayonnaise and mix well. Lubricate the entire pita bread with the resulting mixture.
2. Rinse the lettuce leaves, dry them and place them in the center.
3. Wash the tomato, wipe it and cut it into small pieces. Place on lettuce leaves.
4. Three washed cucumbers on a medium grater. Place cucumber shavings on the tomato.
5. Remove the stem from the bell pepper and clean out the seeds. Cut the vegetable into strips, making it as thin as possible. Place on top of the cucumber.
6. Three sausages into large shavings and place on top of the vegetables.
7. Place grated processed cheese as the last layer. Wrap the filling in pita bread with an envelope. Place the shawarma in a heated frying pan with oil, seam side down, and fry until golden brown. Then turn it over and cook on the other side. Transfer to a plate lined with napkins to remove excess fat.
Recipe 2. Shawarma with sausage and Korean carrots
Ingredients
two cucumbers;
150 g cheese;
200 g Korean carrots;
six leaves of Chinese cabbage;
two tomatoes;
fresh herbs - a bunch;
400 g sausage.
two sheets of thin pita bread;
Ingredients
1. Remove the sausage from the film and cut into small pieces. Fry, stirring constantly, in hot oil for ten minutes. Can be seasoned with spices.
2. Rinse the tomatoes under the tap, dry and cut into thin slices.
3. Wash the cucumbers, wipe with a towel and chop into thin strips.
4. Chop the Chinese cabbage as thinly as possible. Lightly knead with your hands.
5. Finely chop the greens. Coarsely grate the cheese.
6. Place a sheet of pita bread on the table. Place the cooled sausage in the middle. Place tomatoes, cucumbers, cabbage and herbs on top of it.
7. Place Korean-style carrots and cheese shavings on the vegetables. Drizzle with mayonnaise and ketchup.
8. Fold the edges of the pita bread towards the center and roll it up. Heat a heavy-bottomed frying pan over medium heat. Place the shawarma seam side down and fry on both sides until golden brown.
Recipe 3. Shawarma with sausage and crab sticks
Ingredients
80 ml tomato ketchup;
a sheet of thin pita bread;
salt;
small fresh cucumber;
four crab sticks;
100 g boiled sausage;
90 g processed cheese.
Cooking method
1. Wash a fresh cucumber, wipe with a napkin and chop into strips, trying to do this as thinly as possible.
2. Remove the film from the boiled sausage and cut it in the same way as a cucumber.
3. Place the processed cheese in the freezer for a while and chop it into large chips. Remove the film from the crab sticks and cut them into thin rings.
4. Unfold the lavash sheet and place it on the table surface. Brush one edge with mayonnaise, moving around the edges.
5. Place sliced sausage on mayonnaise. Place a layer of chopped fresh cucumber on top. Lightly salt. Arrange the crab stick rings and sprinkle everything with grated melted cheese. Sprinkle with ketchup.
6. Roll the filled pita bread into an envelope shape. Grease the surface of the frying pan with oil and heat it well. Place the shawarma seam side down and fry on both sides until golden brown.
Recipe 4. Shawarma with sausage and white cabbage
Ingredients
100 g boiled sausage;
100 g champignons;
three pitas;
Korean carrot;
bulb;
two thin pita breads;
dried or fresh herbs;
100 g smoked sausage;
small onion head;
5 three leaves of fresh lettuce;
50 g canned corn;
fresh tomato.
50 g butter;
200 g sour cream;
a sheet of thin Armenian lavash;
200 g smoked sausage;
100 g cheese;
two tomatoes;
150 g white cabbage;
two pickled cucumbers.
Cooking method
1. Unfold the lavash sheet and cut it into three parts.
2. Generously coat each with sour cream and leave for five minutes until the pita bread becomes soft.
3. Chop the cabbage into thin strips. Place the cabbage on the edge of the sheets, leaving a few centimeters behind.
4. Chop the pickled cucumbers into small pieces and place on top of the cabbage.
5. Remove the film from the sausage and chop it in the same way as the cucumbers. Place on sheets of pita bread.
6. Wash the tomatoes, wipe and finely chop. Place on sausage. Sprinkle generously with coarse cheese shavings on top.
7. Carefully wrap the filling, tucking the edges inward, to form a roll. Heat a frying pan and melt the butter in it. Place the shawarma, press down with a lid and fry for five minutes. Then turn over and cook for the same amount of time under the lid.
Recipe 5. Shawarma with sausage and potatoes
Ingredients
two sprigs of fresh dill;
20 g of Chinese cabbage;
small tomato;
150 g boiled sausage;
two thin pita breads;
small fresh cucumber;
200 g potatoes;
20 ml garlic sauce.
Cooking method
1. Peel the potatoes, wash, dry and chop into thin strips. Deep fry until done and place on a plate lined with a napkin to remove excess fat.
2. Wash the cucumber and chop into thin strips.
3. Chop the sausage in the same way as the cucumbers.
4. Rinse the tomato, wipe it, cut it in half and remove the seeds. Grind the pulp into strips.
5. Chop the Beijing cabbage thinly.
6. Unfold the pita bread on the table. Place fried potatoes and sausage on one edge.
7. Place tomatoes, cucumbers and Chinese cabbage on top. Place a sprig of dill on the vegetables.
8. Pour garlic sauce over the sausage and vegetables. Fold the edges over the sides towards the center and roll the filling into a log shape. Fry until deliciously crisp on both sides.
Recipe 6. Shawarma with sausage and mushrooms in pita
Ingredients
Cooking method
1. Peel the onion, chop it into half rings and place in a deep bowl. Pour boiling water over it and leave for ten minutes to get rid of the bitterness.
2. Peel the champignons, wash, dry and cut into thin slices. Fry the mushrooms in hot oil until all the moisture has evaporated.
3. Rinse the tomato, wipe with a towel and finely chop.
4. Place the fried mushrooms on a plate and leave to cool. Place the pan back on the heat and add the diced sausage into it. Fry until golden brown and cool.
5. Finely chop the washed cucumber.
6. Cut each pita in half. You will get small “pockets”. Layer the prepared ingredients into the pita bread. Top everything with ketchup and mayonnaise.
Recipe 7. Shawarma with sausage and canned corn
Ingredients
Cooking method
1. Remove the film from the sausage and cut it into thin strips. We clean the onion and chop it into half rings. Cut the tomato into slices.
2. Place the frying pan on the fire, pour oil into it and heat it well. Lay out the sausage and vegetables, add canned corn. Fry, stirring constantly, for ten minutes. Season with spices.
3. Rinse the lettuce leaves and chop them finely. Grind the cheese into large shavings.
4. Unroll the pita bread on the table. Add green salad and cheese shavings. We pour mayonnaise over everything. Place fried sausage and vegetables on top.
5. We connect the edges of the pita bread to the center and wrap the filling in the form of a roll. Shawarma is ready. If you wish, you can fry it on both sides until golden brown.
Shawarma with sausage - tips and tricks
You can use absolutely any vegetables as a filling. They are usually used raw, but if you wish, you can lightly fry them.
It is better to fry shawarma on a grill pan.
When frying, lightly press the shawarma with the lid.
You can use not only boiled or smoked sausage, but also ham.
Shawarma with garlic sauce, which is prepared on the basis of sour cream, turns out to be very tasty. Herbs, spices, garlic and mustard are added to it. Beat everything thoroughly until smooth.
For those who like simple but interesting dishes, we offer a recipe for shawarma with sausage at home.
It has nothing in common with street shawarma; it is prepared from proven products and includes a lot of vegetables.
It takes no more than 20 minutes to prepare homemade shawarma with sausage, but it brings a lot of pleasure to both children and adults.
It is very important that the shawarma turns out moist and rich, so do not skimp on ketchup and mayonnaise.
Fry in a frying pan without oil so that the pita bread dries out a little and begins to crisp up appetizingly.
Ingredients for 4 servings:
- 2 pita breads
- 400 g sausage (suitable)
- 2 cucumbers
- 200 g Korean carrots
- 2 tomatoes
- 5-6 leaves of Chinese cabbage
- 150 g cheese (optional)
- ketchup, mayonnaise - to taste
- 1-2 cloves of garlic
- fresh herbs
How to cook shawarma with sausage
1. Cut the sausage into small cubes and fry in a frying pan until golden brown, adding spices to your taste.
2. Cut the tomatoes into thin circles, and the cucumbers into thin strips.
3. Finely chop the cabbage and chop the greens.
4. Grate the cheese on a coarse grater.
5. Lubricate the pita bread with mayonnaise mixed with grated garlic and ketchup.
6. Place Chinese cabbage, Korean carrots, tomatoes and cucumbers with herbs.
7. Place the sausage and sprinkle with cheese if desired.
8. Sprinkle with mayonnaise and ketchup again.
9. Fold the opposite edges of the pita bread over, and then roll it up.
10. Place in a frying pan with a thick bottom and fry over medium heat on both sides until golden brown.
To serve, cut each sausage shawarma in half.
Bon appetit!
Shawarma is a great appetizer. It is rich, very tasty and very diverse in composition. I often make it for my household. Today I offer a simple recipe for homemade shawarma with smoked sausage. This filling option gives the dish a more piquant taste. Homemade shawarma with sausage, cheese, Korean carrots and other vegetables is an excellent solution to move away from the more common cooking option with. The attached step-by-step photos will clearly show all the nuances of preparation.
The recipe for homemade shawarma with sausage offered today includes:
- pita,
- any smoked sausage,
- fresh cabbage,
- fresh cucumber,
- Korean carrots,
- pickled cucumber (or zucchini),
- ketchup or tomato sauce,
- mayonnaise.
How to cook shawarma with sausage, cheese, Korean carrots and vegetables
First, let's start preparing the ingredients. Finely chop the cabbage, cut fresh and pickled cucumbers, and cut the sausage into strips. I had a large pita bread, so I cut it in half. Place half of the pita bread on the table and spread with prepared sauces as shown in the photo.
Lay out the sausage.
Then all the vegetables.
We wrap the shawarma as shown in the step-by-step photos below.
I didn’t skimp on the filling, so it turned out to be quite a wide shawarma.
That's all - homemade shawarma with sausage, cheese, Korean carrots and other vegetables is ready.
Here is such a simple and quick recipe that takes a minimum of time and allows you to enjoy a healthy dish that tastes amazing. I note that you can make a variety of fillings, depending on what you have in the refrigerator. I prefer to make the filling with a lot of vegetables so that it is not only tasty, but also healthy. This homemade shawarma with sausage can decorate not only your daily, but also your holiday table. The recipe will also come in handy if friends unexpectedly drop by for a quick get-together. 🙂 Bon appetit!
TOP 6 recipes for HOMEMADE SHAURMA.
1. Shawarma with sausage
Ingredients:
Lavash - 2 pieces
Cucumber - 2 pieces
Korean carrots - 200 grams
Tomatoes - 2 pieces
Sausage - 400 grams
Chinese cabbage leaves - 5-6 pieces
Cheese - 150 Grams
Ketchup, mayonnaise - - To taste
Bunch of fresh herbs - 1 piece
Preparation:
Cut the sausage into small cubes and fry in a frying pan for 10 minutes. You can add seasonings to taste.
Cut the tomatoes into thin slices.
Cut the cucumbers into thin strips.
Finely chop the cabbage.
Chop the greens.
Grate the cheese on a coarse grater.
First, place the sausage on the pita bread.
Add tomatoes and cucumbers.
Add cabbage and greens.
Then lay out a layer of Korean carrots, cheese, add mayonnaise and ketchup.
We bend the edges of the pita bread and roll it up.
Heat the shawarma in a frying pan with a thick bottom. Fry over medium heat on both sides until golden brown. Bon appetit!
2. QUICK SHAWURMA
I really love shawarma - and you? I immediately stop the possible flow of indignation regarding the popularization of fast food - I don’t consider shawarma “fast food”, because I cook it at home, carefully and thoroughly. Excellent, I must say, the result is excellent. I'm sharing.
I must warn you right away - I won’t give specific recommendations on the quantity of products - I do everything by eye. Moreover, some people like there to be more meat, while others like salad.
So, the main ingredients:
thin Armenian lavash
chicken thighs (pulp)
cabbage
Korean carrot
cucumbers
tomatoes
ketchup
mayonnaise
Cut the flesh from the thighs, chop finely and fry in vegetable oil until golden brown.
We chop the cabbage and mash it with our hands, cut the cucumbers and tomatoes into slices (or whatever you like). Place cabbage on pita bread and fried chicken on top (I put 3 tablespoons per serving).
Let's wrap it up.
We heat it in the microwave. That's all. As easy as pie.
3. Chicken shawarma recipe
Ingredients for 4 shawarmas:
300 grams chicken fillet (half)
2 small tomatoes
1 cucumber
5 tablespoons ketchup
mayonnaise
2 cloves garlic
200 grams of white cabbage
4 tablespoons kefir
1 small onion
Armenian lavash 1 pack.
vegetable oil for frying
Preparation:
1. Wash the chicken fillet under running water and cut into small pieces.
2. Finely chop the onion and fry it in a small amount of vegetable oil
3. When the onion becomes transparent, add fillet pieces to it, add salt and pepper, mix and leave to fry.
4. Wash the cabbage under water, chop it finely and put it in a bowl. Salt, pepper, mix, add a small amount of mayonnaise. Salad ready.
5. Transfer the finished chicken with onions (it takes about 57 minutes to cook very quickly) onto a clean plate.
6. Prepare sauces. Take two small bowls. Squeeze 5 tablespoons of ketchup into one and add a teaspoon of your favorite seasoning (I used khmeli-suneli).
Mix well. Pour 5 tablespoons of kefir into the second bowl, add mayonnaise (4 tablespoons per eye) and squeeze out two garlic cloves. Mix well.
7. We make slices of tomatoes and cucumbers, cut them thinly into slices and place them on a plate.
8. We place all the ingredients for shawarma next to each other on the table so that it is convenient to lay them out right away.
9. Take a large board and place half of one sheet of pita bread on it. We spread it well with two sauces, place the chicken closer to the right edge in a row (it will be more convenient if the chicken on the plate is divided into 4 parts at once). Place cabbage in a row next to the chicken. Place tomatoes and cucumbers on top of the cabbage.
We roll the finished shawarma so that one edge is folded so that the filling does not leak out.
We make the other 3 shawarmas using the same principle.
10. Heat the oil in a frying pan. Fry the shawarma on both sides until golden brown. If there are sauces left, put a spoonful of sauce in the open part of the shawarma before serving.
4. VERY TASTY HOMEMADE SHAWURMA
Quick and easy to prepare!
Save it to your wall so you don’t lose it;)
Ingredients:
- thin Armenian lavash (can be replaced with pita bread)
- meat component
- young cabbage
- red salad onion
- young fresh cucumbers
- tomatoes
- yellow bell pepper
- parsley
- good sour cream
- white wine vinegar
- garlic
- salt, sugar, pepper + any spices to taste
- vegetable oil
First, prepare the sauce so that it sits for a while and all the flavors combine well.
To do this, add chopped parsley, garlic, salt and pepper to the sour cream, mix everything well.
Then marinate finely chopped red salad onions in salt, sugar and wine vinegar.
Chop vegetables.
Cut strips of pita bread to the required length and spread half of them with sauce, place vegetable filling on top.
The meat component can be boiled chicken breast, cooked in advance and cut into small pieces. Fry the breast in hot vegetable oil, stirring constantly.
Roll the pita bread with filling neatly and tightly, starting from the right side, into a tube and quickly fry on a grill pan that is as hot as possible on both sides.
5. Homemade shawarma
Ingredients
Lavash – 3 large sheets
Meat (pulp) – 400g
Fresh white cabbage – 200 g
Cucumbers – 4 pieces
Tomatoes – 2 pieces
Mayonnaise - to taste
Ketchup or sauce - to taste
Salt, pepper, curry seasoning
Garlic – 2 cloves
Let's start preparing shawarma by preparing the ingredients for the filling. Wash the meat, dry it slightly and cut into small strips.
Place the chopped meat in a heated dry frying pan, add curry seasoning and fry until golden brown. At the end of cooking, add salt and pepper.
Cut the cabbage into thin strips and press a little with salt.
We will also cut the cucumbers into thin strips.
Cut the tomatoes into thin slices.
Now let's start adding the filling. Unwrap the pita bread and grease it with mayonnaise and ketchup, add some chopped or squeezed garlic.
Place the meat on one side of the pita bread and carefully sprinkle cabbage on top.
Then arrange the cucumbers in a herringbone pattern.
Place a few tomato slices on top.
We first fold the long edges of the pita bread, and then completely roll it into a roll.
Heat lightly in a dry frying pan on both sides.
Homemade shawarma is ready! It is better to eat it right away. If you leave the shawarma in the refrigerator, you should reheat it in the microwave or in a frying pan before eating.
6. Shawarma in pita bread
Ingredients:
thin lavash 2 pcs
pork (you can also use chicken) 350-400 g
Chinese cabbage 100 gr
tomatoes 2 pcs
cucumbers 2 pcs
onion 1 piece
For the sauce:
sour cream 3 tablespoons
mayonnaise 2 tbsp
garlic clove 3 pcs
bunch of dill
Preparation:
1. Salt the pork, fry and chop finely, pepper. Finely chop the tomatoes, cucumbers, chop the cabbage. Cut the onion into half rings.
2. For the sauce, mix all the ingredients, finely chop the dill, pass the garlic through a press and add to the sauce.
3. Spread a little sauce on the pita bread, add the filling, sauce again and wrap it in a roll (the edges should also be closed).
4. If you wish, the finished shawarma can be grilled to form an appetizing crust.
Bon appetit!
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Cook with love! Live deliciously!
#NimbleCook #Recipes #Cooking
Shawarma, or as it is also called, shawarma, is a tasty, satisfying and easy-to-prepare snack, originally from the east.
To prevent you from buying it from dubious establishments, we will teach you how to prepare this dish at home.
Shawarma with sausage - basic principles of preparation
I didn’t skimp on the filling, so it turned out to be quite a wide shawarma.
That's all - homemade shawarma with sausage, cheese, Korean carrots and other vegetables is ready.
Here is such a simple and quick recipe that takes a minimum of time and allows you to enjoy a healthy dish that has an amazing taste. I note that you can make a variety of fillings, depending on what you have in the refrigerator. I prefer to make the filling with a lot of vegetables so that it is not only tasty, but also healthy. This homemade shawarma with sausage can decorate not only your daily, but also your holiday table. The recipe will also come in handy if friends unexpectedly drop by for a quick get-together. 🙂 Bon appetit!
1. Quick shawarma
Ingredients:
- 1 Armenian lavash;
- 100 g chicken thigh pulp;
- 100 g cabbage;
- 50 g Korean carrots;
- 50 g fresh or pickled cucumbers;
- 1 tomato;
- ketchup, mayonnaise - to taste.
1. First, cut the meat from the chicken thighs and fry it in sunflower oil until golden brown.
2. Shred and then remember the cabbage. Cucumbers and tomatoes can be cut however your heart desires.
3. Place cabbage on the pita bread, and then chicken (no more than 3-4 tablespoons per serving).
4. Sprinkle ketchup on top and add chopped vegetables, then spread the Korean carrots in an even layer. The last ingredient is mayonnaise.
5. Wrap and heat in the microwave.
2. Recipe for homemade shawarma with sausage
Ingredients:
- 1 Armenian lavash;
- 1 cucumber;
- 100 g Korean carrots;
- 2 pcs tomatoes;
- 200 g sausage;
- 2-3 pieces of Chinese cabbage leaves;
- 100 g cheese;
- ketchup, mayonnaise - to taste;
- a bunch of fresh herbs.
1. Cut the sausage into small cubes and fry it in a frying pan for at least 10 minutes. If you are a fan of spices, then add them too.
2. Cut the tomato into thin slices, and it is better to cut the cucumbers into strips. Chop the cabbage into thin pieces too.
3. Chop the greens and grate the cheese on a coarse grater.
Ingredient order:
- Sausage
- Tomatoes and cucumbers
- Greens and cabbage
- Korean carrots
- Mayonnaise
- Ketchup
3. Shawarma with chicken for company
Ingredients for 4 shawarmas:
- 400 g chicken fillet;
- 2 tomatoes;
- 1 cucumber;
- 6 tbsp. l. ketchup;
- mayonnaise;
- 2 cloves of garlic;
- 200 g white cabbage;
- 4 tbsp. l. kefir;
- 1 onion;
- 1 pack Armenian lavash.
1. Wash the chicken fillet and cut it into small cubes.
2. Chop the onion and fry it adding a little sunflower oil. After it becomes transparent, add chicken pieces, pepper, salt to the pan and leave to fry over low heat.
3. Rinse the cabbage under water, and then chop it finely and lightly knead it with your hands. Add pepper, salt and a little mayonnaise.
4. During this time, the brisket will be cooked (5-7 minutes), transfer it to a separate plate. Take two gravy boats or small bowls, squeeze 5-6 tablespoons of ketchup into one of them and add a small portion of your favorite seasoning. Mix the seasoning and ketchup thoroughly. Squeeze 5-6 tablespoons of kefir, 3-4 tablespoons of mayonnaise and 2 squeezed cloves of garlic into the second container. Mix the resulting sauce thoroughly.
5. Cut cucumbers and tomatoes into thin slices.
6. Place all the ingredients on the table so that they can be easily reached.
7. Place half a sheet of one pita bread on the kitchen board, then brush it first with one sauce and then with the other.
8. Place the chicken closer to the edge, place the cabbage next to it, and place tomatoes and cucumbers on top of the cabbage.
9. Roll up the shawarma and fry it in a frying pan until golden brown. If during the cooking process you find that there is still sauce left, then before serving, apply it to the open parts of the shawarma.
4.Recipe for homemade shawarma with pickled onions and bell peppers
Ingredients:
- 1 Armenian lavash;
- 100 g of meat (chicken, pork, beef);
- 70 g young cabbage;
- 50 g red onion;
- 1 fresh cucumber;
- 1 tomato;
- 50 g bell pepper;
- parsley, sour cream, white wine vinegar - to taste
- 2 pcs. garlic
1.First of all, prepare the sauce (it should sit for a while so that its components combine). Chop the parsley and mix it with salt, pepper and garlic.
2. Marinate onions in a mixture of salt, sugar and wine vinegar.
3. Chop the vegetables. Grease half of the pita bread with sauce and place vegetable filling on top.
4.The easiest meat component to prepare is chicken breast. First boil it, and then fry it in a frying pan with a small amount of sunflower oil.
5. Roll up the pita bread and fry it in a hot frying pan.
5. Homemade shawarma with garlic and sour cream
Ingredients:
- 2 thin pita breads;
- 300-400 g pork or chicken;
- 100 g Chinese cabbage;
- 2 tomatoes;
- 2 cucumbers;
- 1 onion.
- 3 tbsp. l. sour cream;
- 2 tbsp. l. mayonnaise;
- 3 cloves of garlic;
- bunch of dill.
1. Finely chop the meat, add salt and pepper and fry. Also cut tomatoes, cucumbers and onions into half rings. Shred the cabbage.
2. Mix sour cream, mayonnaise and finely chopped dill. It is advisable to pass the garlic through a press.
3. Spread the sauce on the pita bread, add the filling and spread the sauce again. If you fry the meat last, then this pita bread does not need to be reheated.
Despite the fact that shawarma is not a healthy food (meat fat and pita bread take quite a long time to digest in the stomach), at home you can enjoy this dish at least once a week without problems for your own digestion.
Bon appetit!
Do you like to eat delicious food? Then you will have to love and work in the kitchen! But with good practice, you will be able to pamper yourself with delicacies of original form and content. How about a nice snack for tea? This will be a delicious shawarma with sausage. You didn’t think that the secret of making such a product was owned exclusively by sellers in street stalls?! At home, you can really create an original dish that will not be a sin to meet both guests and surprise your family!
What it is?
Rarely a lover of delicious food thinks that the name of a dish is not given just like that, but the meaning of the term can tell a lot. For example, what is shawarma, or shawarma? In some countries it is also called döner kebab. This is a Middle Eastern dish, and of Arab origin. I make this delicacy from pita bread or pita bread, filling it with minced meat with spices and a salad of fresh vegetables. Since the dish is closer to eastern countries, there is no pork in the original recipe, but in non-Muslim countries such an addition is possible. You can and should eat shawarma without utensils. This and the speed of preparation make shawarma one of the most popular fast food dishes.
Delicious recipe
There is a lot of showmanship in the process of preparing shawarma, causing profuse salivation. They choose good meat - turkey, lamb, beef, and sometimes chicken. The meat is fried on a special vertical grill, rotating around its axis. When ready, pieces of meat are cut off with a long knife, then chopped and added to the filling.
Next, the shawarma is flavored with white garlic or red tomato sauce. The final touch is vegetable salad. Shawarma is wrapped and the top is dipped in sauce. The taste is amazing and it takes about five minutes to prepare.
At home, of course, this technology cannot be applied, but with sausage it seems quite simple.
Putting it into practice
By the way, the variation with the recipe will be no worse than the original, so get to work with enthusiasm. The recipe for homemade shawarma with sausage allows the addition of both fresh and canned vegetables and sauces to taste. So, you will need: two pita breads, approximately 100 grams of half-smoked sausage, 50 g of cheese, 1 fresh tomato, several leaves of Chinese cabbage or lettuce, 2 tablespoons of corn, a couple of onions, herbs to taste, as well as spices and mayonnaise. For frying you will also need vegetable oil.
Let's start the process: cut the sausage, onion and tomato into slices, add corn, fry everything in vegetable oil. Meanwhile, you need to chop the Chinese cabbage or tear the lettuce.
Puzzle stage
Shawarma does not necessarily have to have an ideal shape, but still, the store-bought analogue is not least attractive for this factor. How to properly wrap shawarma? You need to start by placing salad and grated cheese on one-sixth of the pita bread. Add some mayonnaise. Sausage filling is placed on top. Now you can roll it up, but there’s no need to rush. Start turning from right to left. The bottom edge should overlap the top. Wrap the pita bread completely into a tube. The result is a perfect shawarma with rectangular-shaped sausage. This is the simplest recipe that can be slightly improved with homemade garlic sauce and a bouquet of original spices.
When shape doesn't matter
If you have all the ingredients on hand, but you still haven’t learned how to wrap it evenly, then you shouldn’t be upset. The taste will not be worse if your shawarma with sausage becomes a very appetizing sandwich or roll. Remember that the thinner the pita bread, the juicier the shawarma. Adding red bell pepper will add originality to the taste. The dish will be juicier if you put hard cheese on the pita bread, but a certain amount of boiled eggs and potatoes will add satiety.
All ingredients need to be cleaned and cooked. Cut the sausage. The bell pepper should be cut into half rings, and the pita bread should be coated with sauce. The first layer is peppers and potatoes. Next - cheese and sauce again. Now the main filling and shawarma with sausage are rolled into a roll. Send the result of your labors to the oven and keep there for about 5 minutes. As soon as the wonderful aroma begins to spread, it’s time to remove the shawarma and taste it.
If you make shawarma in the form of a sandwich, which, by the way, is much more convenient if you want to take a snack to work or to university, then wrap the filling in pita bread in an envelope, and then place it in a frying pan. Readiness can be determined by the appearance of a golden crust. A glass of orange juice will complement such an original snack.
Sauce time
Of course, homemade shawarma with sausage is delicious even when using mayonnaise or ketchup, but homemade sauce will give you much more vivid impressions. So take 10 minutes to season your shawarma with homemade sauce. You won't regret this time spent!
Start by pickling the onions. To do this, sprinkle it with salt and leave for a while so that the onion gives juice. After this, chop the onion into crumbs and mix with finely chopped garlic. In a separate bowl, mix natural yogurt with a drop of olive or vegetable oil. You can add egg yolk and a little grated cheese here. Now combine the garlic-onion mixture and yogurt mixture. Stir the sauce until it is as smooth as possible. So the delicious garlic sauce is ready, which will add originality to the shawarma.
It’s even easier to make a tomato analogue. You can use natural tomatoes for this, which need to be scalded with boiling water and the skin removed. The fruits need to be stewed with chopped pickled onions, and then added to a mixture of flour or potato starch to make the sauce thick.
When serving, place hot shawarma on lettuce leaves. Decorate the top with pickled onions or sauce. You can add basil leaves to enhance the flavor. The dish must be eaten hot to experience all the deliciousness and juiciness of the dish. By the way, shawarma with sausage can even be called a semi-dietary dish, since there are a lot of vegetables and no fatty meat. The option with homemade sauce will have little effect on your figure, which cannot be said about shawarma with mayonnaise or ketchup. Bon appetit!