Shawarma - 15 cooking recipes

The cook threads thin slices of meat onto vertical skewers. The appetizing block, scrolling in front of the blazing heat of the grill, is gradually fried. This is the basis for making shawarma. Below are containers into which the browned, juicy strips are cut. A cheerful Moroccan chops and mixes the delicacy with the juice released during frying and the marinade dripping down. He deftly spreads the chopped mixture onto the pita bread, adds seasonings, finely chopped fresh cucumbers, tomatoes, cabbage and deftly rolls up all this luxury into a tube. A simple but nutritious dinner is ready. There are several such traders. And everyone has their own shawarma recipes, limited only by the author’s imagination. It can be prepared in different ways. Even the starting product can be anything: lamb, veal, turkey.

You can individually adjust the heat, combine options for vegetables and sauces. There is only one requirement – ​​the quality of the products. In the East, people respect meat, especially if it is cooked over a fire. From there, many interesting and nutritious dishes came to European cuisine. No wonder this quick food, wrapped in a flatbread, instantly became popular all over the world. The peculiarity of this dish is in the lavash, which is specially baked thin and elastic, and in the correct roasting of the meat. It can be easily prepared even at home. Numerous shawarma recipes allow you to do this without problems. And the amazing taste and aroma will be your reward.