Homemade Chicken Shawarma
To make chicken for shawarma especially tasty, marinate it beforehand, for example, in kefir with a clove of garlic pressed through a press, or in olive oil with dried herbs.
- pita
- chicken fillet
- Cucumber
- tomato
- salt
- Mayonnaise
- paprika
- vegetable oil
- mayonnaise
- Prepare all the shawarma ingredients. First, wash the chicken breast and dry it thoroughly with paper towels. Then, cut it into two or three slices with a sharp knife.
- Heat 2 tablespoons of vegetable oil in a large skillet. Add the chicken breast and fry over medium heat on both sides until cooked through. Remove from heat, season with salt, pepper, and paprika.
- Wash and dry the fresh cucumbers. Slice them into very thin slices. Wash and dry the tomatoes as well. Cut off the top and stem ends horizontally and remove the seeds and juice. Thinly slice the flesh.
- For the shawarma sauce, peel the garlic and press it through a garlic press. Combine with mayonnaise and sour cream. Season with salt and pepper to taste. Cut the lavash sheet in half.
- Spread fried chicken fillet, along with prepared fresh cucumbers and tomatoes, over sheets of lavash. Drizzle with garlic-mayonnaise sauce. Roll up.
- Heat a large frying pan and coat with the remaining vegetable oil. Add the shawarma and fry on both sides until crispy. Serve immediately.
It is said that the very first shawarma was prepared by nomads, who wrapped lamb roasted over a fire in a flatbread. For a long time, it remained a street food exclusively in Eastern countries. In Europe, the dish became popular after World War II, thanks to immigrants from Turkey.
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