1. Main Page
  2. Snacks
  3. Shawarma with minced meat

Ground Meat Shawarma

A hearty, hot handheld — perfect for a casual meal! Ground meat shawarma is easy to make at home, and homemade almost always beats the version from a street stand. You control the quality of the filling and season it exactly the way you like. Grinding your own meat from a fresh cut is ideal, but if that's not an option, store-bought ground meat works too — just choose something fresh and good-quality.

TeacherAuthor avatar
Recipe author
Shawarma with minced meat
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 30 % 12 g
Fats 60 % 24 g
Carbohydrates 10 % 4 g
279 kcal
GI: 25 / 75 / 0
  • Everybody knows shawarma, and it really is delicious, filling, and versatile. Serve it as a main course, or as a snack alongside a cold beer. So how do you make shawarma with ground meat?
    1. First, prep the ingredients. Rinse the tomato under running water, pat it dry with a paper towel, and cut it into large wedges. Grate the hard cheese on the coarse side of a box grater. Wash the parsley thoroughly, dry it well, and chop it finely with a sharp knife. 2. Set a heavy-bottomed skillet over the heat and add the vegetable oil. Once the oil is hot, add the ground meat. Cook it for about 20 minutes, stirring now and then so it doesn't burn. As it cooks, season with salt and ground black pepper to taste. 3. Lay a sheet of lavash on your work surface. Near one edge, spread a little tomato sauce, then add half of the meat, a couple of tomato wedges, and a sprinkle of grated cheese. 4. Scatter the chopped parsley over the cheese, drizzle with a little more tomato sauce, then roll the lavash up into a tight wrap. Make the second shawarma the same way. 5. Heat a dry skillet (no oil) over the heat, add both wraps, and toast until lightly golden. Flip and toast the other side. As they cook, the cheese melts and the filling turns wonderfully fragrant. Serve the shawarma right away. It's great with fresh herbs and sliced vegetables — cucumbers, tomatoes, radishes — and pairs well with all sorts of sauces. Enjoy!
  • How do you pick good lavash? First, check the production date on the package and skip anything past its prime. Fresh lavash should smell pleasant. Look it over carefully to make sure there are no spots or signs of mold.
  • Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and form harmful compounds. Choose an oil with a high smoke point for frying, such as refined vegetable oil.
  • Everyone's tolerance for salt, sweetness, bitterness, heat, and acidity is different, so always add spices and seasonings to your own taste. If you're using a seasoning for the first time, go easy — some, like chili pepper, are especially easy to overdo.

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Dutch cheese - 352  kcal/100g
  • Swiss cheese - 335  kcal/100g
  • Russian cheese - 366  kcal/100g
  • Kostroma cheese - 345  kcal/100g
  • Yaroslavsky cheese - 361  kcal/100g
  • Altai cheese 50% fat content - 356  kcal/100g
  • Soviet cheese - 400  kcal/100g
  • Cheese 'steppe' - 362  kcal/100g
  • Cheese 'uglichsky' - 347  kcal/100g
  • Poshekhonsky cheese - 350  kcal/100g
  • Lambert cheese - 377  kcal/100g
  • Appnzeller cheese with 50% fat content - 400  kcal/100g
  • Chester cheese with 50% fat content - 363  kcal/100g
  • Edamer cheese with 40% fat content - 340  kcal/100g
  • Cheese with mushrooms of 50% fat content - 395  kcal/100g
  • Emmental cheese with 45% fat content - 420  kcal/100g
  • Gouda cheese with 45% fat content - 356  kcal/100g
  • Aiadeus cheese - 364  kcal/100g
  • Dom blanc cheese (semi-hard) - 360  kcal/100g
  • Lo spalmino cheese - 61  kcal/100g
  • Cheese 'etorki' (sheep, hard) - 401  kcal/100g
  • White cheese - 100  kcal/100g
  • Fat yellow cheese - 260  kcal/100g
  • Altai cheese - 355  kcal/100g
  • Kaunas cheese - 355  kcal/100g
  • Latvian cheese - 316  kcal/100g
  • Limburger cheese - 327  kcal/100g
  • Lithuanian cheese - 250  kcal/100g
  • Lake cheese - 350  kcal/100g
  • Gruyere cheese - 396  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Mixed minced meat - 351  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Armenian lavash - 236  kcal/100g
  • Lavash - 277  kcal/100g
  • Salt - 0  kcal/100g
  • Hot tomato sauce - 99  kcal/100g

Similar recipes

Related and additional categories: