Homemade Shawarma with chicken and sauce

1. Finely chop the chicken breast, salt, pepper, fry in a frying pan.
2. Cut vegetables.
3. In a bowl, mix all the ingredients for the sauce.
4. Grease the tortilla with sauce, put the vegetables and chicken, pour the sauce on top and wrap.
5. Fry in a dry frying pan.

Shawarma is a Middle Eastern (Levantine) dish of pita or lavash stuffed with grilled and then chopped meat (lamb, less often veal, turkey) with spices, sauces and salad of fresh vegetables. Pork can also be found in non-Muslim countries. It is used without the use of cutlery.

Despite the fact that in modern dictionaries of the Russian language there is only a variant of the spelling "shawarma", in a number of regions of Russia, depending on the density of settlement of ethnic diasporas, dialect variants "shaverma" and "shawarma" are also common, which suggests that the word is a recent borrowing (according to the corpus the first mention of the Russian language dates back to 1997) and, accordingly, the literary norm has not yet been fixed.

The word "shawarma" is the Arabic pronunciation of the Turkish word çevirme, meaning turning over, and denoting a grill.

The dish was available to all segments of the population and differed only in meat, the rest of the filling was unchanged.

In the Ottoman Empire, at least as early as the 17th century, pieces of meat were cooked on a horizontal grill, similar to a barbecue. The vertical grill appeared no later than the middle of the 19th century. The city of Bursa in modern Turkey, is usually considered the birthplace of döner kebap ("turned meat") — meat shavings from puff meat fried on a vertical spit.

Meat is chosen for shawarma — lamb, turkey, beef, chicken, sometimes pork. Meat is fried using a special technology in vertical grills designed for this purpose. The pieces are strung on a vertically positioned spit rotating around its axis and relative to the heating elements located along the spit. As the meat is fried, it is cut with a long knife (or a special electric disc knife) into thin pieces that fall into the pan. These pieces are then further crushed.

Together with meat, sauce (white garlic and rarely red tomato) and vegetables (cabbage and cucumbers) are added to the filling of lavash or pita.