Arab shawarma
Description
This is a classic recipe for preparing Arabic shawarma. The base is thin Armenian lavash. The leftover chicken from yesterday's dinner I marinated for one hour in a mixture of: oil, garlic, turmeric, paprika, cumin, and black pepper. Then I prepared a yogurt-based sauce. When assembling the shawarma, there are no strict rules, so place the ingredients on each lavash in any order and proportion you prefer—just as you like it. Good luck!
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
I used chicken left over from yesterday's dinner.
- 3
Step 3
It should be marinated in a marinade made of: oil, garlic, turmeric, paprika, a small amount of cumin, and black pepper. Marinate for 1 hour for cooked meat, and for raw meat - 3-4 hours.
- 4
Step 4
Then, grill the chicken on a grill pan. The main thing is not to overcook it.
- 5
Step 5
Let's prepare the sauce. We will need: coriander, black pepper, and garlic.
- 6
Step 6
The base of the sauce will be natural yogurt. Mix in a bowl: yogurt, lemon juice, black pepper, coriander, and garlic.
- 7
Step 7
The base of the shawarma will be Armenian lavash.
- 8
Step 8
Place 4 sheets of lavash on the table. Chop the vegetables—cherry tomatoes, cucumber, onion, and parsley—into random pieces. Distribute the vegetables over all 4 lavash sheets as you prefer.
- 9
Step 9
Place the chicken meat on top.
- 10
Step 10
Pour the prepared sauce over the chicken.
- 11
Step 11
Roll the lavash into a tube to form shawarma. Can be heated in a pan without oil.