Shawarma with mushrooms
Description
The recipe won't take much time. Although this dish has Arabic origins, shawarma has recently become an almost everyday food in many countries, including ours. It's sold on every corner and tempts us with its magical aroma, but believe me, it's much tastier to prepare it yourself—especially since making mushroom shawarma at home is incredibly easy. This is an excellent and quite filling dish, and since we'll be using the finest ingredients, we can be confident in its quality, unlike store-bought shawarma. Who knows what they put in that? In this simple mushroom shawarma recipe, we'll use fresh chicken fillet, homemade pickled cucumber, and many other delicious ingredients. In my opinion, there's no better option for a quick lunch. Serve hot.
Instructions
- 1
Step 1
Prepare all the ingredients in advance. Rinse the chicken fillet and pat it dry, grate the cheese on a coarse grater, cut the pickled cucumber into strips, and thoroughly wash the mushrooms (preferably button or white mushrooms).
- 2
Step 2
Now we slice the mushrooms not too finely and fry them in a pan with butter for 10–15 minutes over low heat. When the excess liquid has evaporated, we salt the mushrooms and transfer them to a bowl. Then we add the onion, sliced into half-rings, to the same pan and fry it over low heat until soft.
- 3
Step 3
Transfer the onion to a separate bowl. Cut the chicken fillet into small cubes and fry it in the same skillet until cooked through, seasoning the meat with a little salt.
- 4
Step 4
Place the chicken on a plate, then add the potato cut into strips to the frying pan and fry until fully cooked, adding just a little salt. Now lay the lavash flat on a smooth surface and start layering the filling onto one edge of the lavash, beginning with the potatoes.
- 5
Step 5
Place the fried fillet on the potato; if desired, you can season it with a little pepper.
- 6
Step 6
Now come the pickled cucumbers and fried onions.
- 7
Step 7
Then the mushrooms. All fried ingredients should be slightly cooled, but not completely cold, otherwise the shawarma will not be very tasty.
- 8
Step 8
Sprinkle everything with grated cheese.
- 9
Step 9
Now you need to add some sauce so the shawarma isn't too dry. This can be any white sauce or simply regular mayonnaise, as in this case. Tuck in the edges of the lavash and roll it up tightly. Brush the surface of the roll with vegetable oil, then oil the skillet and place it over medium heat. Fry the lavash on each side until golden brown, then serve while still warm.