The eastern dish of shawarma, or, as the inhabitants of the former Leningrad call it, shawarma, is far more popular among the population than the notorious MacDonald cutlets in a bun. The comparison is correct, as it can also be attributed to fast food. This delicacy came to our region a long time ago and has already managed to become a favorite delicacy of many Russians and the subject of jokes and jokes.
Shawarma is pieces of meat fried with spices, placed in thin Armenian pita bread. To improve the taste, the filling is seasoned with various sauces. You probably saw the stalls in which this dish is prepared, and, looking at the clever movements of the cook, you dreamed of learning how to wrap shawarma in pita bread also dexterously. But, knowing that among the kitchen appliances you do not have the vertical grill necessary for roasting meat, they considered their dream impossible. And were content with the fact that sometimes they risked their health by purchasing this product from street vendors. Meanwhile, there is nothing impossible, and you can well cook the shawarma in a simple frying pan. In the article, we will help you learn how to wrap shawarma in pita bread.
After all, no one bothers you to change the sequence of actions. See what the cook does! He struts a piece of meat on a vertical skewer and turns on the grill. As the top layer of meat is roasted, he cuts it with a knife. These pieces are then crushed on a pallet. Before wrapping the shawarma in pita bread, the manufacturer mixes the meat with herbs, spices and sauce. And we will do the opposite - first we cut the meat, and only then we will do all of the above procedures.
Homemade Shawarma Recipe in Pita Bread
The main ingredients for this dish are still thin pita bread and meat. You can use everything else based on your own gastronomic preferences. It is advisable to use greens (dill, parsley, cilantro, basil), onions and mayonnaise. But no one bothers you to add Korean carrots, sauerkraut, olives and ketchup to the shawarma.
Cut a piece of meat (pork, beef, lamb or chicken breast) into strips. Strongly heat the dry pan and quickly fry the meat on it, constantly stirring. Do not worry, it will not burn on you and will not stick to the bottom of the dishes. As soon as a crust forms on it, you can add salt and pepper to taste. This crust will not let the juice flow out, and your meat will be tasty and juicy. Depending on the size of the pieces, the frying lasts from 7 to 10 minutes, but do not overdry much.
Before wrapping the shawarma in pita bread, it needs to be slightly greased with mayonnaise for greater juiciness. And then you can either mix all the other ingredients in a bowl, and then put this mix on the base, or lay all the products in layers. Just do not be greedy! Armenian lavash, of course, is large, but not dimensionless. And imagine: how to wrap shawarma in pita bread if the filling for one serving does not fit in a bowl?
After putting a little mixture on the cake, tuck in two of its edges. You have a blank for the envelope. And now, just start folding it from the other end with a tube, simultaneously compressing the contents a little. That's all - you can start tasting!