Lamb shawarma
Description
I often make lamb shawarma at home because it's very tasty and filling. The filling can vary, but this time I decided to use lamb as the base—and I don't regret it at all.
Instructions
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Step 1
1. So, to start making lamb shawarma at home, you should first prepare all the ingredients. The most labor-intensive process is frying the meat. I fry the lamb until fully cooked, then add onion, pepper, and salt to taste. After cooking, I set the meat aside to cool slightly.
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Step 2
2. Then I move on to the vegetables and other ingredients. Tomato goes well with meat, so I slice it into strips, place it on a plate, and set it aside to wait its turn.
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Step 3
3. Usually, "Suluguni" cheese is used to make shawarma, but I prefer hard cheese varieties. For example, "Dutch" cheese would work well here. Grate it on a coarse grater.
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Step 4
4. And another essential ingredient is cabbage. Shred it as finely as possible.
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Step 5
5. Mix mayonnaise and ketchup; if desired, you can add garlic to the sauce (in our family, we really love this sauce, as it adds more piquancy to the meat and the dish in general).
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Step 6
6. Now spread the sauce on the edge of the shawarma, then add the meat, vegetables, and cheese. You can divide the lavash into two parts, but I prefer to use a whole portion.
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Step 7
7. Wrap it like a envelope and place it in the microwave. Alternatively, you can warm up and slightly fry the lamb shawarma at home in a dry skillet.
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Step 8
8. This is what the shawarma looks like - appetizing and delicious.