Homemade pork shawarma

Step-by-step cooking

1. Step 1:

   

   How to make homemade shawarma with pork? Prepare the products. Take the freshest and softest lavash, the taste of the future shawarma half depends on its taste. Pork is better to take the tenderloin or its softest places, but not too greasy. Instead of Peking cabbage, you can take the usual white cabbage. Take any favorite spices.

2. Step 2:

   

   Wash the cabbage, cut off the desired part. Cut it into thin strips. If you have white cabbage, then slightly squeeze it with your hands, slightly sucking at the same time. This way it will become softer and tastier. It is not necessary to do this with Beijing — it is already soft.

3. Step 3:

   

   Rinse cucumbers well, dry them. Cut off their tips. Cut the cucumbers into thin strips. To do this, first cut them into plates lengthwise, and then cut these plates across.

4. Step 4:

   

   Wash and dry the tomatoes. With a sharp knife, cut them into thin rings.

5. Step 5:

   

   Wash the meat and dry it well, otherwise excessive moisture will not allow it to fry — it will stew. Cut the meat into thin strips. Be sure to take into account the direction of the fibers when cutting. To keep the meat soft, it is necessary to cut across the fibers. When sliced along, the fibers will shrink and the meat will be tough.

6. Step 6:

   

   Prepare the sauce. Add ketchup to the mayonnaise and mix. I have indicated the proportions to our taste, I will advise you to add a little bit and try, you can put more or less ketchup.

7. Step 7:

   

   Preheat a frying pan over medium heat. I'm frying in a non-stick frying pan. Pour a small amount of vegetable oil and warm it up for a few minutes. Put the meat. It is very important to heat the frying pan well, the meat will immediately begin to fry, and a crust will form on it, which will "seal" the juice inside, which will leave the meat soft and juicy. For the same reason, immediately start stirring the meat so that it is fried on all sides.

8. Step 8:

   

   When the meat changes color, add salt and spices. Mix it up. Turn down the heat, cover the pan with a lid and leave the meat to simmer for 10-15 minutes. It's pork after all, it needs time to get ready.

9. Step 9:

   

   Then remove the lid and, if there is moisture left in the meat, evaporate it. If the meat is already dry and fried, then turn off the fire. Let the meat cool down a little, but not too much, just so it's not scalding.

11. Step 10:

    

    Unfold the lavash leaf with a short part to yourself. Spread a couple of spoonfuls of sauce in the middle, slightly retreating from the edge.

12. Step 11:

    

    Put cabbage on it. Put cucumbers on the cabbage.

13. Step 12:

    

    Put meat on top of vegetables. Distribute the amount of vegetables and meat approximately in portions. That is, for one serving — a third of the total amount.

14. Step 13:

    

    Put the tomato slices on top.

15. Step 14:

    

    Start wrapping the shawarma. First, fold the remaining edge, putting it on the filling. Then fold the side edges on both sides.

16. Step 15:

    

    Wrap the whole pita bread in this way, slightly flattening the filling at the same time.

17. Step 16:

    

    Preheat the grill pan. Put the finished shawarma on it.

18. Step 17:

    

    Fry the shawarma on both sides until the strips appear. Roasting is not a mandatory process. Shawarma can be eaten immediately after wrapping. But when frying pita bread turns out slightly crispy, the filling warms up well, which has a very positive effect on the taste of shawarma. When serving, you can cut the shawarma in half, so it will be more convenient to eat it. Bon appetit!