home / cereals/ Shawarma-revolution: how to cook a real shawarma, shawarma, shawarma - at home. Favorite smoky food: charcoal shawarma How charcoal shawarma is made

Shawarma revolution: how to cook real shawarma, shawarma, shawarma - at home. Favorite smoky food: charcoal shawarma How charcoal shawarma is made

Shawarma is prepared from fresh natural products different ways. Restaurants and cafes offer their consumers different kinds shawarma for every taste and budget.

Read in the article detailed recipe cooking shawarma on charcoal with a photo, and also, you will find out what are the secrets and nuances of the cooking process of this dish.

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Since its inception, became popular very quickly. Therefore, the chefs, in a constant struggle for customers, had to make changes to the recipe for preparing the dish, experiment with the methods of its preparation and composition.

Today, shawarma points of sale cook it on special equipment using a vertical grill, at home you can get by with a regular or, and charcoal shawarma is perfect for a country holiday with friends.

Shawarma on the coal will definitely turn your gastronomic tastes on street food. If before this dish you didn’t really like it, then it will be difficult to refuse this snack.

Varieties of shawarma recipes on charcoal with a photo

Shawarma on the coals on a spit

Time for preparing- 1 hour 40 minutes.

Difficulty level- difficult.

Type of dish- second.

Best for home cooking suitable for charcoal grill. In institutions fast food, rotating skewers around the heating elements greatly simplified the cooking process (chicken, lamb, etc.) for shawarma.

Energy value of 1 piece- 626.6 kcal.

Squirrels- 28 gr.

Fats- 12.9 gr.

Carbohydrates- 97.6 gr.

Inventory:

2 deep containers (bowls with a deep bottom);
cutting board;
sharp knife;
paper towels;
1 pack of coal;
fire starter;
brazier;
matches;
vertical spit.

Ingredients:

1 sheet of Armenian lavash;
1 tomato;
1 cucumber;
8 sheets of iceberg lettuce;
400 gr of pork pulp;
30 gr sour cream;
30 gr mayonnaise;
100 g of fatty kefir for sauce (at least 2.5%);
black ground pepper, salt to taste;
1 lemon;
1/2 cup wine vinegar;
4 cloves of garlic;
200 ml of kefir;
seasoning curry;
1 bunch of greens.

How to cook shawarma on charcoal:

For those who follow the figure, recipes are offered,.

How to cook shawarma on chicken coals, see the video:

Features of cooking on the grill with a barbecue grill

It is necessary to put the grill with meat on the grill only after a good heat has formed inside it from coals, without flames, and a high temperature above the grill.
Marinated meat has a shorter cooking time, so be careful not to burn it. Turn the grill periodically so that the pieces cook evenly. The total cooking time is about 10-15 minutes.
Do not pour liquid on the meat (beer, water, etc.). This is the sin of those who have not completely ignited the coals, which is why a flame periodically appears in the brazier, which they get rid of in this way.

How to cook shawarma with Korean carrots, find out

Juicy and mouth-watering shawarma on the coals, cooked with your own hands, is much healthier and tastier than a store-bought snack. The recipe is easy to diversify with any vegetables, herbs and fragrant sauces. The following describes in detail the most simple and delicious recipes this dish.

In the countries of the East, "shawarma" is a cult dish served in the best cafes and eateries. The owners sacredly keep the secrets of cooking and pass on from generation to generation. Homemade shawarma is not only delicious, but also absolutely safe, as each ingredient is chosen by the hands of the hostess.

For 2 pcs. homemade treats needed:

thin (Armenian) lavash - 1 pc.;
tomato - 1 fleshy piece;
crispy cucumbers - 2 pcs.;
chicken ham - 2 pcs.;
Crimean bow - 1 pc.;
low-fat salad mayonnaise - 2 tbsp. l.;
natural yogurt without flavorings - 2 tbsp. l.;
tomato spicy sauce - 2 tbsp. l.;
cilantro, curly parsley or dill - to taste;
salt, finely chopped pepper and other spices - at the discretion.

Step by step cooking delicious homemade shawarma:

Fry the chicken in a frying pan in oil, salt, pepper and season with other spices to taste.
After cooling, we divide the meat into fibers.
Peel the cucumber, remove the seeds from the tomato and cut the vegetables into half rings. We recommend freeing the tomatoes from the internal juice, leaving only the fleshy walls, so that in ready dish lavash is not limp.
We also chop the onion into thin half rings.
For a thick aromatic sauce, combine sour cream with mayonnaise, ketchup and finely chopped greens.
We divide the pita bread into 2 parts, each of which is greased with the resulting sauce.
On the sauce, lay out the vegetables and chicken in a slide in the following order: meat, onion half rings, tomatoes and cucumbers. You should not put too much stuffing so that the finished shawarma does not fall apart and tear.
We turn the pita bread into a tube, wrapping the ends inward.
We spread the shawarma on the barbecue grill with the fold down and press it with another grill.
We place the workpiece over the smoldering coals of the barbecue and fry on both sides until browned. Each side will take 3-4 minutes. Care must be taken not to burn the dish.

Put the shawarma on a plate and serve hot. The appetizer will turn out great: juicy spicy filling with vegetables in a delicious thick sauce, covered with crispy pita bread with smoke - everything mixes up, giving rise to a feast of taste.

With the addition of mushrooms

juicy homemade shawarma pretty on the grill healthy dish. After all, this is meat, sauce and vegetables fried without a drop of oil. The light aroma of smoke will be a highlight in the preparation of this delicacy.

Required list of products:

chicken thighs - 4 pcs.;
champignon mushrooms - 300 g;
pod of Bulgarian bright red pepper - 1 pc.;
garlic clove - 1 pc.;
parsley and juicy dill - 3 branches each;
mayonnaise fatty sauce - 3 tbsp. l.;
homemade ketchup spicy, but not hot - 2 tbsp. l.;
coarse salt - to taste;
crispy cucumbers and tomatoes - 2 pcs.;
white young cabbage - 200 g;
hard salty cheese - 100 g;
vegetable oil - 2 tbsp. l.;
salt with crushed pepper - to taste;
Armenian thin lavash- 2 sheets.

The description of the process step by step looks like this:

Cut off the meat from the bones, removing the skin.
Finely chop the garlic.
We combine mayonnaise, ketchup, chopped garlic and salt in a bowl, mix everything.
Immerse the thighs in the resulting sauce and leave to marinate for 1-1.5 hours.
Put the meat on the grill grate, greased with oil. Fry for 10 minutes on each side, turning from time to time.
Separately, fry the mushrooms in oil with salt and chopped black pepper until golden.
Finely chop the cabbage, and cut the cucumbers with pepper into strips. We divide the tomatoes into cubes. We cut the greens as small as possible.
Three cheese on a grater with large cells.
Mix chopped vegetables in a bowl with cheese and sliced \u200b\u200bmeat.
We divide the pita bread into suitable pieces, wrap the filling and mayonnaise sauce in each.
Lavash is collected in a tube, bending the edges inward.
We warm up the shawarma on the grill grate over the coals and immediately serve to the table.

Rosy pieces of meat with mushrooms, fresh vegetables and a hearty sauce will become the perfect dish for a fun outdoor picnic.

How to cook with pork on the grill

A dish that has acquired a mass of rumors and urban legends is shawarma. To make a cooked delicacy a quick and satisfying snack for the whole family, you need to use fresh vegetables and quality meat.

List of ingredients needed for 2 servings:

Armenian lavash - 1 pc.;
lean pork tenderloin - 500 g;
young cucumbers and fleshy tomatoes - 2 pcs.;
Crimean onion - ½ pc.;
parsley or more fragrant cilantro - 2-3 pcs.

black pepper peas, zira grains, cardamom - 1 tsp each;
powdered garlic, turmeric paprika fine salt - ½ tsp each;
refined oil - 1 tbsp. l.

plain Greek yogurt - 4 tbsp. l.;
garlic cloves - 2 pcs.;
whole coriander and black pepper - 1 tsp each;
lemon juice - 1 tbsp. l.;
wine vinegar - 1 tsp;
coarse salt - 1 tsp.

Step by step description of the cooking method:

Pork cut into thin long strips, mix with butter.
Grind all the indicated spices for the marinade in a mortar. We rub the pork on all sides and leave for 1 hour to marinate.
For an authentic oriental yogurt-based sauce, combine crushed garlic, coriander and pepper grains, lemon juice and a bite with salt to taste.
Grease the pan with oil and fry the pork for 10-15 minutes, turning over. finished product leave for 5-8 minutes so that he rests.
We chop the cucumbers into strips, divide the tomatoes into slices, and the Crimean onion into half rings.
Lavash is divided in half. On the near edge, stepping back 10 cm, we place cucumbers, tomatoes, spicy pork, onions and sprigs of greens.
Drizzle the filling with sauce and wrap with a pancake. We cover the filling with the free edge of the pita bread, seal and wrap the edges on the left and right. Next, we form a dense roll.
Fry over the smoldering coals of the brazier, placing the shawarma on the grate. Fry on each side for 4-5 minutes until beautiful golden stripes.

To serve, cut each shawarma into 2 parts and serve with the rest of the sauce and fresh vegetables.

Recipe in pita bread with beef

Beef Appetizer - Nutritious and Incredible tasty dish which you can take with you on a trip or on a picnic. Shawarma harmoniously combines fresh herbs, crispy vegetables, Korean carrot and fried spicy slices of beef.

For 2 servings you will need:

oval Armenian lavash - 1 thin piece;
beef pulp - 300 g;
pickled cucumbers - 3 pcs.;
green onion feathers - 4-5 pcs.;
parsley - 3-4 branches;
tomato - 1 pc.;
tender young cabbage (you can Beijing) - 100 g;
carrots in Korean - 50 g;
lean refined oil - 2 tbsp. l.;
coarse salt - optional.

homemade mayonnaise - 4 tbsp. l.;
ketchup - 4 tbsp. l.;
garlic cloves - 2 pcs.

onions - 1 large head;
lemon - 1 slice.

To cook shawarma, you need to follow a series of steps:

Cut the beef into thin long slices. It is necessary to use only young meat, having cleaned all the veins and films.
We cut the onion and interrupt it with a blender.
Squeeze the onion into the bowl lemon juice, lightly salt and mix.
Put in the marinade beef tenderloin and leave in the refrigerator to marinate for 3 hours.
We cut the pickled cucumbers into thin slices, divide the tomatoes as thinly as possible.
Wash and chop green onions and parsley.
Finely chop the cabbage.
For the sauce, chop the garlic or squeeze it with a press. In a bowl, combine ketchup with mayonnaise and garlic.
Pour oil into a frying pan, spread the meat and fry until a beautiful ruddy state. It is important to ensure that the meat does not dry out and does not burn.
In perfect condition, the meat slices are ruddy on the outside and full of juices on the inside.
Cut the oval pita bread in half, brushing each half with sauce.
Put cabbage, greens and slices of beef on the sauce.
We place mugs of cucumbers, tomatoes and Korean carrots on the meat.
We turn the shawarma into a roll, pressing down the filling and tucking the edges.
Fry appetizing thick shawarma on the grill, turning from time to time until beautiful golden.

We cut the appetizing appetizer obliquely and serve with a beautiful motley cut.

Delicious shawarma with fillet and charcoal cheese

The recipe for Shawarma with Chicken and Melted Cheese provides a delicious and tender appetizer treat.

Ingredients of the dish:

thin Armenian lavash- 6 round pieces;
chicken fillet - 500 g;
cheese with creamy taste- 200 g;
onion - 2 pcs.;
bell pepper- 1 pod;
lettuce leaves - 4 pcs.;
light salad mayonnaise - 150 ml;
fat sour cream - 100 ml;
garlic cloves - 2 pcs.;
refined oil - 3 tbsp. l. for roasting;
coarse salt and sugar - a pinch each;
vinegar 9% - 1 tsp

A rich meal is being prepared meat dish by stages:

Boil the meat in lightly salted water, cut into small slices and fry in oil for 5 minutes.
Chop the onion in half rings and soak in 100 ml of water with a pinch of sugar and vinegar so that the slices lose their bitterness.
We cut the bell pepper into small strips, and three cheese on a grater with large holes.
Combine mayonnaise sauce with sour cream, add crushed garlic and mix.
Lubricate pita breads with sauce, lay out the filling on them, starting with chicken. Next, put lettuce, pepper and cheese.
We roll the shawarma into a tight roll.
We brown the shawarma on the hot coals of the grill on the grill. Readiness is determined by beautiful toasted stripes on the surface.

Serve the rolls whole or cut into 2 parts. Each half can be dipped when used in cheese sauce or tomato ketchup.

Appetizing juicy shawarma with lean pork or spicy seasoned chicken can be the main delicacy at a friendly picnic or quick snack for a warm family dinner. Use of quality meat and fresh vegetables will provide taste and benefit to the finished dish.

AT last years the wise and mysterious East made a kind of culinary revolution. Quietly and confidently, without much effort and investment, he uses his version of a hamburger - shawarma. It got to the point that the eternal heir to the British throne - Prince Charles organized and led a whole movement for the preservation, which is confidently being replaced on the streets and in restaurants in England by shawarma.

Bad reputation

We offer you excerpts from F. Ruchaevsky's book “Modern Israeli Cooking. Jewish menu of the 21st century. AST Publishing House, 2010

Is there real shawarma? It happens ... shavarma!

There is a lot of debate between Muscovites and Petersburgers about how to call it culinary product- shaurma or shawarma, which, probably, is not important, although I myself explain this discrepancy by the peculiarities of translation from various languages. For example, in Hebrew, in the middle of the word for shawarma, there is the letter “vav”, which can also be read as “u”, which is why there was a discrepancy. But since shavarma nevertheless came to Russia from Turkey, then, perhaps, the name reflects the Turkic linguistic influence.

I call this dish "shawarma", as is customary in Israel.

History of the dish

In Damascus, minced meat, marinated in a special way, and then fried, dressed with salad and sauce. In the Middle Ages, Damascus fell under Turkish rule, sharing the fate of a large part of the civilized world, as well as the Balkan countries, Greece, Palestine and many other countries.

Initially, shawarma was made from veal and lamb. And about fifteen or twenty years ago, they also began to make it from chicken - this was already a Turkish innovation in the traditional recipe. Thanks to the same Turks, shavarma turned from a local dish into an international one.

Therefore, it is not surprising that for the first time I met “shawarma” in the late 80s in Uzbekistan, when shuttle traders from Turkey brought the first devices for cooking this rather famous oriental dish. However, they brought the idea and the devices, but they failed to root the real technology and the taste of this dish.

It is possible that shawarma was originally prepared by specialists according to the rules, but then everything switched to pseudo-shawarma. When I visit different cities, I try to try shawarma, but I have never seen it cooked correctly, although I do not insist on the ultimate truth, perhaps I have not yet been to those places where shawarma is made according to the rules.

Looking for the original source

To be honest, when I first came to Turkey and Greece, the first thing I decided to do was pay tribute to shawarma. So to speak, taste from the source. when I was served quite dry and large pieces lamb in pita. In my knowledge of this dish, it didn’t look like shavarma .. In Turkey, everything was different: the flatbread with meat oozed taste, and the aroma of spices immediately made it clear that this was real shawarma.

How to do it right?

"Shawarma" is meat strung on a needle and cooked by rotating this needle between heat sources (gas or electric, and ideally between coals). Also, in the absence of an apparatus, shawarma can be cooked on a stove or pan. Two components of the taste of shawarma: properly selected, chopped and strung meat and spices.

Meat. Varieties and preferences

Shavarma can be prepared from almost any meat (of course, suitable for technological properties), but perfect meat, and therefore the most common, is turkey meat (although it is also prepared from turkeys, but this already worsens the quality of the dish).

The meat is removed from the thigh of the bird. Then it is molded as thin as possible and sprinkled with spices. Then it is strung on a needle using a special overlapping technology, very tightly, and mutton or goose fat is placed through a certain number of layers.

Also, shawarma is prepared from a similar part of chicken, from lamb and very rarely from veal (thin edge). In Russia, it is also prepared from pork, but in the east, for reasons known to all, this meat is not eaten.

Meat. Subtleties of stringing and cutting

Stringing a shawarma on a needle is also a very important and time-consuming process - it's not just putting pieces of meat on a skewer. The fact is that later, during the heat treatment process, with improper preparation of the needle, there will be very large losses of meat. And this, in turn, will make the sale unprofitable: raw materials are not quite cheap. And besides, with an incorrect and loose stringing of meat, it will warm up unevenly along the radius of the needle.

The meat, as it is ready, is cut with a very sharp knife in a very thin layer and placed in pits (we will talk about them later) with various salad and spice fillings or in lava (lavash).

Spices. The secret is not given out, but invented

The question of spices for shawarma is always open: spice recipes are kept secret and passed down from generation to generation. In my opinion, the taste and celebrity of shawarma depends on the composition of spices. There are not a lot of establishments where shavarma is sold, but the queues for a dish are far from everywhere. Usually, people go to certain places to eat shawarma.

I have a longtime friend, the owner of a shawarma dukhan, a native of Morocco, Solomon Cohen, who always answers my questions about spices:

I will give you so many shawarma spices that you will last for the rest of your days, but do not ask for the recipe for the mixture!

Personally, I picked up spices for almost a year and a half, until we came to the taste that we wanted and that our client likes. Of course, ready-made mixes for shawarma are also sold in retail chains, but not a single self-respecting cook will use them.

Spices. Mandatory composition

The basis for spices is turmeric, sweet paprika, then curry, cardamom, various types of peppers, howaych and bagarat are selected - oriental spices. I had to meet when black coffee or cinnamon was added to the mixture. So, here you can dare and find new sources of taste. Dried fruits and pistachios are often added to festive shawarmas, which gives the dish an original taste.

How to cook shawarma at home

If there is no apparatus for making shawarma, then I usually do this: I sprinkle whole pieces of meat with spices and bake in the oven.

I pass the cooled meat through a ditor-machine for cutting vegetables with a triple knife for shredding cabbage. Meat cut in this way, I fry in hot oil, sometimes with finely chopped onions in half rings.

Shavarma can be served not only in pita or pita bread, but also in portions. Shavarma is usually served with oriental spicy spices such as amba (mango and pepper chutney) and skhug (analogous to adjika).

It should be noted that serving cabbage salad and mayonnaise with ketchup with shawarma is the know-how of Russian catering. It has nothing to do with the tradition of making oriental shavarma!

I offer a country version of shawarma. Juicy, tasty shawarma on the coals will be the main dish of your picnic. Try it, everyone will definitely be delighted!

Preparation description:

You can cook shawarma on the grill with any meat. AT this recipe consider the option with pickled chicken legs. Such a juicy and mouth-watering shawarma, cooked with your own hands, will be much tastier and healthier than a store-bought snack. You can diversify it with any vegetables and aromatic sauces to taste. A great option for outdoor gatherings. Help yourself!

Purpose:
On nature
Main Ingredient:
Meat / Lavash
Dish:
Hot dishes / Shawarma

Ingredients:

Lavash Armenian - 3 Pieces
Legs - 3 Pieces
White cabbage - 250 grams
Garlic - 2 Cloves
Mayonnaise - 2 tbsp. spoons
Cucumber - 1 piece
Tomato - 2 Pieces
Sweet pepper - 1 piece
Dill - 0.5 bunch
Cheese - 100 Grams
Adjika - 1 teaspoon
Salt - to taste
Spices - to taste
Sauce - to taste

Servings: 3

How to cook "Shawarma on the grill"

Prepare all ingredients.

Remove skin from chicken thighs.

Add to them garlic passed through a press, mayonnaise, adjika, salt and your favorite spices to taste. Stir and leave to marinate for at least 30 minutes.

Put the marinated chicken legs on the grill and fry on both sides until cooked through.

In the meantime, finely chop the cabbage, add a little salt to it and use your hands to make it softer and let the juice flow. Add chopped cucumber and bell pepper. Cut the tomatoes into cubes, grate the cheese, chop the greens with a knife.

Mix the chopped vegetables, cheese and greens and add the fried chicken meat, cut into pieces.

Unwrap pita bread, lay out the filling and pour over it with your favorite sauce.

Wrap pita bread and fry on the grill on both sides until golden brown.

Serve the finished shawarma immediately to the table. Enjoy your meal!

The meat can be marinated in advance, this manipulation will not only reduce the cooking time, but also make chicken fillet even more juicy and tender.