Homemade shawarma
Homemade shawarma is tastier than in a cafe. The dish is juicy and aromatic. Cooking shawarma at home is more economical than buying it at food outlets.
Equipment
- 1 tablespoon
- 1 knife
- 1 chopping board
- 1 mix bowl
- 1 frying pan
Ingredients
- 100 g lavash
- 80 g sausage salami
- 80 g cheese Russian
- 2 leaves lettuce
- 50 g greek yogurt
- 1 pc cucumber
- 1 pc tomato
- 1 tbsp lemon juice
- 1 tbsp soy sauce
Instructions
- Prepare everything you need. You can use sausage, any boiled, baked, or smoked meat as the meat component. Wash the lettuce leaves and shake off excess water.
- Cut the cucumber and cheese into strips, the sausage into thin slices, and the tomatoes into slices.80 g sausage, 80 g cheese, 1 pc cucumber, 1 pc tomato
- For the sauce, mix plain yogurt, soy sauce, and lemon juice.50 g greek yogurt, 1 tbsp soy sauce, 1 tbsp lemon juice
- Our lavash sheet is very large, it will make two shawarmas. Adjust the size of the finished dish you want to get. Place a lettuce leaf closer to the edge and spread a little sauce.2 leaves lettuce
- Place slices of sausage and cheese on top.80 g sausage, 80 g cheese
- Add a little more sauce. Then add tomatoes and cucumbers. Arrange the filling in the shape of a roll, leaving a couple of centimeters of space on the sides. Drizzle with sauce.1 pc cucumber, 1 pc tomato
- Fold the free edge of the lavash over the filling, make one turn, and fold the sides up.
- Continue wrapping until the lavash is used up. Do the same with the second piece.
- Place on a well-heated dry skillet or grill pan and fry on both sides until distinct dark stripes appear.
- The shawarma is ready. It is juicy, aromatic, and very delicious. Serve hot.
Nutrition
Calories: 500kcalCarbohydrates: 35gProtein: 25gFat: 29gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 1442mgPotassium: 226mgFiber: 1gSugar: 2gVitamin A: 435IUVitamin C: 0.4mgCalcium: 319mgIron: 3mg