How to cook homemade shawarma with chicken and pork

Shawarma (shawarma, doner kebab) is a delicious and nutritious dish of Arabic origin. The popularity of the Middle Eastern dish is compared with the traditional for North Americans hamburgers. The article will review the popular recipes for cooking shawarma at home.

Homemade shawarma is made from pita bread or pita with chopped pieces of lamb (chicken, veal), vegetables, sauces and spices. In non-Muslim countries, pork is used as a filling. Although traditionally in shavarmy add lean pieces of meat.

Preparing shawarma for an experienced hostess is not difficult. The main difficulty is to choose one of hundreds of recipes, find the best option and feed the loved ones with nourishment (to surprise the guests). They differ in cooking technology, a set of used ingredients and spices.

In the article I collected the best recipes for tasty and juicy shawarma with different fillings, useful tips on cooking pita bread and special sauces, which add spice and incredible taste.

Calorie content

The specific value of calories depends on the cooking technology and the ingredients used (meat fat content). Shawarma with pork is more caloric than doner kebabs with dietary chicken fillet.

The average caloric content is 250-290 kilocalories per 100 grams.

Be sure to try to make homemade chimney cake with your favorite filling and various spices. The technology is simple, the main thing is to find the optimal combination of products and not overdo it with spices.

Homemade chicken shawarma - a classic recipe

Photos of delicious shawarma

  • Pita - 4 pieces.
  • Chicken fillet - 400 g
  • Beijing cabbage is half a head of cabbage.
  • Tomatoes - 3 pieces.
  • Cucumbers - 3 pieces.
  • Sour cream - 200 g
  • Mayonnaise - 200 g
  • Garlic - 3 cloves.
  • Lemon juice - 2 large spoons.
  • Dried herbs, spices - to taste.
  • Sunflower oil - for frying.
TIP! Buy fresh pita bread, because dried and weathered is difficult to wrap without torn sections.
  1. Fillet cut into oblong particles. I pepper and salt, sprinkle with lemon juice. To marinate the meat, put it in the fridge for 1 hour.
  2. Fry chicken fillet on a heated pan with sunflower oil. Do not overdo it on the stove.Otherwise, the breast will turn out dry.
  3. Carefully wash my cucumbers and tomatoes. Cut into thin strips. I remove the top leaves of Peking cabbage, finely shiny.
  4. I cook a simple but tasty sauce. Mixing mayonnaise and sour cream. Add ground pepper, chopped dried herbs (I prefer basil and dill), pour lemon juice. The final touch is the garlic passed through the crush.
  5. I straighten pita bread. Closer to the edge, from which I will wrap, I spread 2 large spoons of white sauce.
  6. Putting клад of cooked meat on top. Then a layer of vegetables (cucumbers, tomatoes, Chinese cabbage).
  7. I pour the sauce. I wrap the pita bread in the tube, bend the edges from the bottom and top.
  8. Before serving, I thoroughly warm up the shawarma in a skillet without vegetable oil and fry on both sides.

Do not use the microwave oven. After the microwave delicious and delicious filling will limp.

Video recipe

Shawarma with chicken and cabbage

  • Armenian pita bread (thin) - 2 packs.
  • Chicken breast - 3 pieces.
  • White cabbage - 150 g
  • Marinated cucumber - 6 pieces.
  • Fresh cucumber - 2 pieces.
  • Korean carrots - 200 g
  • Fresh tomato - 2 pieces.
  • Hard cheese - 120 g

For sauce:

  • Sour cream - 3 large spoons.
  • Ketchup - 3 tablespoons.
  • Mayonnaise - 3 large spoons.
  • Garlic - 2 cloves.
  • Paprika - 1 tsp.
  • Dill - 1 bunch.
  • Vegetable oil - 15 g,
  • Spices, salt - to taste.
  1. Cut the chicken breast in the longitudinal direction. Close the food film. With a special kitchen hammer I beat it out.
  2. I cut into thin particles. Pour into a deep and large plate. I sprinkle spices (ground pepper, curry, etc.). Carefully interfere.
  3. Pour vegetable oil into the pan. I put warm up. Spread pieces of chicken breast in spices. Fry on medium heat from all sides. I mix, achieve uniform roasting until light brown crust.
  4. Turn to the vegetables. I start with cabbage. Finely chop, salt, and with the help of a strong pressure and active mixing, I force you to pour juice.
  5. Fresh and pickled cucumbers cut into thin strips. Tomatoes thoroughly wash and cut a little larger than cucumbers.
  6. Cheese (necessarily hard varieties) rubbed on a large grater. I combine the ingredients for a sauce in a separate dish (sour cream, ketchup, mayonnaise). I put in a mixture of paprika and a head of garlic, passed through a special press.In conclusion, add in a homemade sour cream sauce for shawarma finely chopped a bunch of fennel.
  7. Each pita I cut into 3 parts. Total get 6 servings of shawarma. The central part of each cut pita smears cooked sauce dressing. From above I spread cabbage.
  8. Then comes a layer of carrots in Korean and tomato slices. I add the sauce again. From above I decorate with cheese.
  9. Carefully wrap the doner kebab. Should get a tight and airtight envelope.
  10. I turn on the oven and leave it warm. I set the temperature to 180 degrees. I cook 10 minutes.
Video preparation

How to make pork shawarma

  • Pork - 300 g.
  • Pita - 2 pieces.
  • Cherry tomatoes - 10 pieces.
  • Hard cheese - 150 g.
  • Cucumber - 1 piece.
  • Dill - 1 bunch.
  • Mayonnaise - 150 g
  • Garlic - 2 cloves.
  • Beijing cabbage - 1 piece.
  1. Cutting pork into medium sized pieces. I fry for 6-7 minutes without oil on a heated pan.
  2. Cooking sauce. I grind garlic with the help of a crusher. Finely crumbling greens. I fill it with mayonnaise and mix it thoroughly.
  3. Add the sauce to the meat-based shawarma. I mix.
  4. Finely shredded Peking cabbage.
  5. I grind cheese on a grater (middle fraction), I cut tomatoes (in halves) and cucumbers (straws).
  6. On the kitchen board I spread lavash. In the central part I put cabbage.Top pork with sauce, then - cucumbers, cherry tomatoes. Then spread the grated cheese.
  7. Minimizing shawarma in a straw. Fry on both sides without oil.

Eat for health!

Video recipe

Shawarma with homemade sausage

  • Pita (thin) - 2 pieces.
  • Beijing cabbage - 20 g.
  • Boiled sausage - 150 g.
  • Cucumbers - 1 piece.
  • Potatoes - 200 g.
  • Tomatoes - 1 piece.
  • Garlic sauce - 20 ml.
  • Fresh dill - 2 sprigs.
  • Salt, spices - to taste.
  • Vegetable oil - for frying potatoes.
  1. I'm cleaning potatoes. Cut into strips. Fry with the addition of vegetable oil until golden brown.
  2. Fresh cucumber thoroughly under running water. Cut into strips. Doctor sausage I cut into oblong particles of medium size.
  3. I cut cucumber (fresh) and tomato. Shredded cabbage.
  4. Straighten the pita on the kitchen board. I put the potatoes and sausage.
  5. Add slices of tomato and cucumber, finely chopped dill and chopped cabbage.
  6. Seasoning with garlic sauce. Optionally add spices.
  7. Wrap shawarma. First, I connect the two sides. Then wrap the edges and make a neat roll.

Delicious sausage shawarma ready. If desired, fry the dish in a skillet without oil.

Tasty shawarma with lamb and cheese

  • Pita - 1 piece.
  • Lamb - 300 g
  • Hard cheese - 100 g
  • White cabbage - 100 g
  • Mayonnaise - 6 large spoons.
  • Ketchup - 6 tablespoons.
  • Tomato - 1 piece.
  1. Cooking lamb. Cut into small pieces. Sent to the pan. Fry until cooked with onions, cut into half rings, favorite mix of seasonings and spices. Do not forget to add salt!
  2. Carefully wash the vegetables and do the cutting. I grind tomatoes on oblong particles. I shift in a separate plate.
  3. I rub hard cheese on a grater. I prefer Dutch.
  4. Finely shred cabbage.
  5. In a separate container I mix tomato ketchup, low-fat mayonnaise and garlic passed through a press.
  6. The edges of shawarma are smeared with sauce. Spread the stuffing. Gently wrap the envelope.
  7. I fry in a heated frying pan on both sides without oil.

Recipe for open shavarmy on a plate

  • Mexican tortillas - 1 piece.
  • Smoked chicken - 120 g
  • Corn - 2 tablespoons.
  • Soft cheese - 70 g.
  • Cabbage - 100 g
  • Fresh cucumber - 1 piece.
  • Iceberg lettuce - 3 sheets.
  • Sour cream - 1 tablespoon.
  • Mayonnaise - 2 large spoons.
  • Soy sauce - 5 g.
  • Salt, pepper - to taste.
  1. I'm cutting a smoked chicken with thin straws. I cut cabbage and cucumber. I shift in a plate and mix.
  2. I rub the cheese on a coarse grater. I open the can of canned corn. Pour the liquid, put in a plate of cucumbers and cabbage. Add grated cheese.
  3. Cooking dressing from mayonnaise and sour cream. Add ground black pepper. Pour some soy sauce for piquancy.
  4. I take the Mexican cake. In the center is cooked sauce, then iceberg lettuce. I press to stick.
  5. I place a strip of vegetable stuffing with smoked chicken. Gently tuck the edges.

Done! Exquisite "Mexican" shawarma will delight loved ones and surprise guests. Try it!

Dietary recipe without meat

  • Lavash (thin, with a 32-centimeter diameter) - 3 pieces.
  • Tomato - 1 piece.
  • Cucumber - 1 thing.
  • Beijing cabbage - 2 medium leaves.
  • Adygei cheese - 250 g
  • Sour cream - 150 ml.
  • Sauce - 150 ml.
  • Vegetable oil - 1 large spoon.
  • Curry, ground coriander, ground black pepper - to taste.
TIP! Do not overdo it with the amount of spices. Otherwise, the taste of vegetables will not be felt.
  1. I start with sauce dressing. Mix sour cream and ketchup. Salt, add black pepper, curry.
  2. My mid-sized cucumber is cut into slices and mine. Tomatoes I'm cutting into slightly oblong particles.
  3. Cut off the green part of the Peking cabbage. I cut large. The thicker part of the white color is small-shallow.
  4. Adygea cheese mash with a fork. In a skillet I warm up the vegetable oil. Fry cheese with ground coriander. Removed from the stove. I shift in a separate dish.
  5. I grease the Armenian lavash with refueling. For uniformity I use a tablespoon.
  6. Spread the stuffing. To make it easier to wrap up later, I put vegetables and cheese, departing from the edge. First come cucumbers with tomatoes, followed by Peking cabbage. The uppermost layer is Adyghe cheese.
  7. I turn the edges on 3 sides. Tightly fold the shawarma roll.
  8. I fry the billets on a frying pan heated up without oil on each side to a slight blush.
TIP! Spread the food evenly enough for the rest of the pita.

How to cook without pita


  • Baguette - 1 piece.
  • White cabbage - 150 g
  • Tomato - 1 medium size.
  • Chicken fillet - 400 g
  • Korean carrots - 100 g
  • Mayonnaise - 3 large spoons.
  • Sauce - 3 large spoons.
  • Salt - 5 years
  • Favorite seasonings and spices - 5 g.
  • Soy sauce - to taste.
  1. Fillet thoroughly washed, remove the veins. Cut into small pieces. Fry, salt and seasoned with your favorite spices. I prefer curry.
  2. Shredded cabbage and salt. For juiciness and softness, I compress the finely chopped vegetable with clean hands. I'm cutting a tomato.
  3. French baguette is divided into several parts. I take out the flesh, leaving thin walls. Straightening.
  4. Peeled bread richly grease mayonnaise. From the calculation of 1 large spoon for 1 serving of shawarma.
  5. Spread sliced ​​vegetables, and on top - fried ruddy chicken fillet slices. Sprinkle with soy sauce.
  6. I wrap the baguette tightly so that the ingredients do not fall out of the bread.

Spread shawarma on a griddle, preheated with butter. Fry until golden brown.

How to wrap shawarma? Step-by-step instruction

  1. I deploy lavash (classic, Armenian) on a large kitchen board or any other flat surface.
  2. Spread the sauce evenly. Spread on the surface of the bread with a tablespoon.
  3. I spread the stuffing, departing from the edges of the workpiece and making a large indent from the bottom.
  4. I start wrapping in a "tube" or a dense "envelope" on the side where the filling of shawarma is located.
  5. I make 2 full turns so that the ingredients are wrapped in bread. I tuck the bottom edge up (towards the filling).
  6. I screw the “tube” (“envelope”) to the end.

Pita bread for shawarma - 2 recipes

Yeast dough

Flour with eggs for pita bread

  • Flour - 500 g
  • Serum - 250 g
  • Dry yeast - 8 g.
  • Salt - 1 pinch.
  1. Mixing yeast with flour. Salt
  2. I add to the mixture the heated serum. I'm starting to knead.
  3. The dough is divided into separate pieces. From each part I make a ball with a diameter of 5 centimeters. I shift the resulting koloboks in a bowl, cover and leave to "ripen" for 30-40 minutes.
  4. I get the balls. Roll out thinly-thinly. I spread it on a hot frying pan (I do not add oil) and fry it to light golden spots. On each side 1-2 minutes are enough.
  5. Topped to the stack stacked. I close it with a damp towel to cool down to room temperature.

Helpful advice! To protect the pita from drying out during longer storage, put the cakes in a bag and put them in the refrigerator.

Bezdorozhevoe dough

Ingredients for the dough

According to the recipe you get 8 cakes for shawarma with a diameter of 30-35 cm.Capacity of one glass - 200 ml.

  • Wheat flour - 3 cups.
  • Water - 1 cup.
  • Salt (cooking) - 5 g.
  1. Sift flour slides, making the deepening, as for a pizza without yeast.
  2. In hot boiled water dissolve the salt. Pour into flour.
  3. With the help of a fork (spoon) I stir everything with active movements.
  4. When the dough has cooled, I knead it with my hands. In the process of mixing, the lavash basis for shawarma will be saturated with oxygen, therefore when baking it will become slightly layered, and not solid.
  5. Spread on a large plate. Close the food film. On the kitchen table I leave for half an hour.
  6. Thanks to the "ripening" a dense piece of dough will turn into a soft and elastic mass.
  7. I divide into 8 equal-sized parts. I take one. I spread it on a board sprinkled with flour, and I cover the rest with a towel so as not to wind.
  8. I roll to a thin cake. I try to roll as thin as possible.
  9. Putting the blank aside. I do the same with other particles.
  10. I put the frying pan warmed up. Fry without oil on medium heat. Under the influence of temperature, the workpiece will be covered with small and then huge bubbles.This process is evidence of the separation of dough.
  11. Cooking for 1 minute on each side until the ruddy tan appears.
  12. I put the finished pita on the dish. I spray a spray with cool boiled water. Top cover with a towel. I do the same with the other parts.

Store lavash better in the refrigerator in a rolled up form.

Delicious Shawarma Sauce - 3 Recipes

Helpful Tips
  • Be sure to let the sauce thicken 20-30 minutes after preparation.
  • To make the liquid seasoning homogeneous in consistency, grind all the solid ingredients (for example, dried herbs) in a blender.
  • All dairy products should have a high fat content. Otherwise, the sauce will be very liquid and will spread.


  • Sour cream - 4 large spoons.
  • Kefir - 4 tablespoons.
  • Garlic - 7 denticles.
  • Mayonnaise - 4 large spoons.
  • Ground pepper (red and black), curry, coriander - to taste.
  1. I clean the garlic and pass it through a special press. I add a mixture of ground peppers, curry and coriander.
  2. I shift sour cream and mayonnaise to the total mixture. Pouring kefir.
  3. Thoroughly mix everything. Beat a little. Leave to insist 30 minutes.


Sauce from tomatoes for shawarma

  • Tomato paste - 2 tablespoons.
  • Tomato - 1 medium size.
  • Bulgarian pepper - half a vegetable.
  • Onions - 1 piece.
  • Vegetable oil - 1 tablespoon.
  • Sugar - 1 tablespoon.
  • Salt, red pepper, cilantro - to taste.
  1. I clean the onion. I cut on half rings. Fry in a skillet with vegetable oil. After 2-3 minutes, put the sliced ​​pieces of tomato. Carcass for 60-90 seconds. Pour into a blender.
  2. I put red pepper in the bowl of the kitchen appliance. Salt, pour sugar and put 2 spoons of tomato paste.
  3. Turn on the blender. Grind to a creamy mass. I taste it. If necessary, add salt and sugar.
  4. Finely chop fresh cilantro. Pour into sauce.
ATTENTION! Cooked creamy sauce has a short shelf life (no more than 5-6 hours).

Sweet and sour

  • Butter - 2 large spoons.
  • Onions - 1 piece.
  • Carrots - 1 piece.
  • Prunes are 100 g.
  • Flour - 1 big spoon.
  • Meat broth - 1 glass.
  • Red wine - 50 g.
  • Bay leaf - 2 pieces.
  • Dried parsley root - 5 g.
  • Ground pepper (red and black) - 5 g.
  • Sugar - 5 g.
  • Salt - 5 years
  1. Put the frying pan on the stove. I warm up.Add flour to dry. Then send a spoon of beef broth. Stir with flour.
  2. Gradually pour the remaining broth from the meat.
  3. I clean onions, finely chop. I scraped off the skin of carrots, rubbed on a grater with a fine fraction. Finely chopped parsley root.
  4. Fry vegetables in another pan with the addition of butter.
  5. I mix flour with stewed vegetable mix. Add sugar and salt. Perchu. I put the laurel sheet.
  6. Carefully my prunes. To soften, pour the dried fruit in water and put it to boil.
  7. The resulting prune broth is mixed with wine. I put it on the stove. Add the rest of the ingredients.
  8. Warming up on slow fire. I take a sample to additionally salt or pepper.

Cook with pleasure! Culinary success!

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