Homemade Shawarma Ingredients with Chicken
- Boneless chicken thighs 800 grams
- White cabbage (young) 300 grams
- Large tomato 1 piece
- 1 medium sweet pepper
- Large cucumber 1 piece
- Crimean onion medium size 1 piece
- Garlic medium sized 2-3 cloves
- Pita thin round 6 sheets
- Ketchup 6 tablespoons
- Mayonnaise 6 tablespoons
- Salt to taste
- Ground black pepper to taste
- Vegetable oil for frying
- Main Ingredients: Cabbage, Tomato, Chicken, Bread
- Serving 6 servings
Cutting board, Knife, Plate - 5 pieces, Deep bowl, Saucer, Small bowl, Frying pan with lid, Wooden spatula, Kitchen stove, Tablespoon, Kitchen table, Serving dish, Kitchen paper towels, Fork
Home-cooked shawarma with chicken:
Step 1: prepare the Crimean onion.
Using a knife, peel the onion from the husk and rinse thoroughly under running water. We lay out the component on a cutting board and cut into four parts. Finely chop each piece into strips and transfer to a free plate.
Step 2: prepare the bell peppers.
We wash the sweet pepper under running water and put it on a cutting board. Using a knife, remove the tail and seeds. Then we cut the component into two halves and grind each into strips. Pour finely chopped vegetable into a clean plate. Attention: You can grind the pepper into pieces of any size.
Step 3: prepare the cucumber.
Rinse the cucumber thoroughly under running water and put it on a cutting board. Using a knife, remove the edges and then grind the component into pieces. We put finely chopped vegetable in a free plate.
Step 4: prepare the cabbage.
We wash the cabbage under running water and put it on a cutting board. If necessary, with clean hands we remove the coarsened upper leaves. Now chop the component with a knife and pour the chips into a clean plate.
Step 5: prepare the tomato.
We wash the tomato under running water and put it on a cutting board. We cut the component into two parts with a knife. From each half we delete the place to which the tail was attached. Now chop the tomato into slices and carefully transfer to a free plate.
Step 6: prepare the garlic.
We spread the garlic on a cutting board and lightly press down with the tip of a knife. Now easily remove the husk and rinse a little under running water. Then finely chop the cloves and pour into a clean saucer.
Step 7: prepare the dressing for the dish.
Using a tablespoon, pour mayonnaise and ketchup into a deep bowl. We also add chopped garlic and salt and ground black pepper to taste. Mix everything thoroughly with improvised stock until a homogeneous mass is formed. Everything, refueling is ready!
Step 8: prepare the chicken thighs.
We carefully wash the chicken thighs under running water and put it on a cutting board. Using kitchen paper towels, dry the component. Now, using a knife, remove the veins, grease and film. Attention: the skin can also be cut as desired. I usually remove it so that the meat itself is better fried. Then we cut the hips into several parts and carefully rub each with salt and black pepper. Put the prepared meat in a small bowl.
Pour a small amount of vegetable oil into the pan and put on a large fire. When the container with the contents warms up well, put the chicken pieces in it. Fry the component on both sides until a golden crust forms on the surface. Immediately after this we turn off the fire, cover the pan with a lid and fry the meat until fully cooked for another 12-15 minutes, occasionally turning it over with a wooden spatula. After the allotted time, turn off the burner, and set the pan aside.
Step 9: cook home-cooked shawarma with chicken.
We lay out the hot chicken pieces on a cutting board and, holding it with a fork, cut them into several parts with a knife.
Now we lay out pita leaves on the kitchen table in turn and begin to form shawarma. The first layer in the center spread a little fried meat. Attention: visually you need to divide all the ingredients into 6 parts. Then water the component with a small amount of dressing (2 tablespoons will be enough). Now add all the chopped vegetables here and spread them with a slide that completely covers the chicken. At the end we wrap the filling of the dish in an envelope from pita bread.
Meanwhile, over medium heat, heat the pan with the remaining vegetable oil after frying pieces of chicken thighs. When the container with the contents is hot, we reduce the fire. Put the envelopes from pita bread in a pan in turn and fry them 1-2 minutes on each side until a golden crust appears. Immediately after that, turn off the burner, and transfer the shawarma with a wooden spatula to a special serving dish.
Step 10: Serve the shawarma at home with chicken.
Immediately after cooking, we serve another hot shawarma to the dining table. You can enjoy this amazing fast food with juice, hot tea or even a bottle of beer.
- for cooking shawarma at home, you can use any chicken meat to your taste. For example, it could be a filet or a ham. The main thing is that the component is juicy and best oily;
- In addition to the vegetables indicated in the recipe, you can add any others to your taste in the dish. This is finely chopped fresh herbs of parsley or dill, and Beijing cabbage, and carrot chips, and even pieces of avocado;
- Ready shawarma can also be fried in a special grill sandwich. So the dish will turn out less greasy and will not be saturated with the remaining vegetable oil, as in the first embodiment.