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Homemade shawarma in lavash

Homemade Shawarma in Lavash

A great change of pace from the same old hot sandwiches. I first tried this homemade shawarma — a dish from Arabic cuisine — at a café. I loved it, and once I learned how it's made, I gave it a go at home. It turned out delicious!

lastochki

Recipe author

Composition / ingredients

Servings:

Thin lavash (thin Armenian)

200

Chicken (chicken thigh meat)

150

Cabbage

Ketchup

Cucumbers

Korean carrots (Korean-style)

Mayonnaise

Tomatoes

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 16 % 6 g

Fats 39 % 15 g

Carbohydrates 45 % 17 g

234 kcal

GI: 18 / 0 / 82

Cooking method

Cooking time: 30 min

Step 1:

Here's how to make the shawarma: first, cut the meat off the chicken thighs.
Step 2:

Fry it in a skillet with a little oil.
Step 3:

Then cut it into strips.
Step 4:

Shred the green cabbage and scrunch it with your hands to soften it.
Step 5:

Slice the tomato and cucumber into rounds (or however you like).
Step 6:

Lay the cabbage on a sheet of thin Armenian lavash, and top it with the fried chicken (about 3 spoonfuls per serving). Drizzle everything with ketchup. Add the tomato and cucumber rounds, pile the Korean-style carrots on top, and finish with mayonnaise. Roll it up tightly, then brown the roll on both sides in a hot skillet.
Step 7:

I like to serve it with potatoes on the side, so I cut up some potatoes...
Step 8:

...and fry them in oil. I didn't list the potatoes in the ingredients since they're not really part of the dish itself. :)
Step 9:

And there it is — delicious homemade shawarma, ready to eat! Serve it hot. Trust me, this is nothing like the shawarma you get from street stands. Enjoy!