Shawarma with minced meat: step-by-step recipes, cooking secrets. How to cook delicious shawarma with minced meat

Shawarma with minced meat: step-by-step recipes, cooking secrets. How to cook delicious shawarma with minced meat

Today’s ready-made shawarma can be purchased in many places, but much more delicious and certainly healthier shawarma is made at home. There is nothing difficult in the process. The main thing is to understand the principle of cooking, and in the future it will be possible, based on the knowledge gained, to invent your own shawarma recipes with minced meat.

Shawarma with minced meat - general principles

The composition of shawarma includes a variety of products: vegetables, cheeses, herbs, meat products. All this is cut, crumbled and wrapped in a thin flat bread - pita bread. Moreover, pita can be cooked on their own or purchase ready-made. To shawarma did not turn out dry, all chopped ingredients are mixed with the sauce, which is made from sour cream or mayonnaise.

Recipe 1. Shawarma with minced meat, fresh tomatoes and cucumbers


· 560 g mixed ground beef (beef with pork);

· 5 small tomatoes;

· 3 cucumbers;

· 320 g of Russian cheese;

· 3 onions;

· 5 cloves of garlic;

· 140 g of mayonnaise;

· 5 sprigs of dill or parsley.

For pita bread:

· 455 g of wheat flour;

· 45 g of salt;

· 310 ml of water.

Cooking Method:

1. To start, bring the dough to pita bread: pour hot water into a deep container, dissolve the salt, set aside to cool it a little. Sift the flour and slowly pour it into the water, at the same time beat the dough with a mixer at an average speed of about 7 minutes. After the thickening of the dough, turn off the mixer, knead the base with the hands until elasticity. Wrapped in a plastic bag and give a "rest" for 25 minutes. Divide the dough into 8 identical pieces, roll into thin pellets. Put each in turn on a hot frying pan and fry on one and the other side for 2 minutes. Ready pita spread on a wet, clean cloth, incubated for 15 minutes.

2. Ready mince spread in the cauldron, stirring, roasted on an average flame of 7 minutes. Salt, pepper, mix well, remove from heat, allow to cool. 3. Peeled onions cut into strips.

4. Cheese rubbed on a grater with small holes.

5. Tomatoes and cucumbers rinsed, cut into circles.

6. Prepare the sauce: combine mayonnaise in a cup with peeled garlic slices and chopped greens squeezed through the garlic box, stir everything vigorously.

7. Lavash layers are smeared with sauce, tomatoes, cucumbers are placed on top first.

8. Sprinkle with cheese.

9. Roasted minced meat is put on the cheese.

10. Sauce again.

11. Carefully form a roll.

12. Put in the refrigerator for half an hour to soak and served at the table.

Recipe 2. Shawarma with Armenian minced meat

Ingredients for Armenian lavash:

· 365 g of ordinary flour;

· 225 ml of water;

· 55 ml of vegetable oil;

· 8 g of salt;

· 50 g margarine.

For filling:

· 3 cucumbers;

· 2 carrots;

· 2 bulbs;

· 370 g ground beef;

· 85 ml of vegetable oil;

· 120 ml of boiled cold water;

· 25 g of salt, black pepper;

· 9% vinegar - 30 ml;

· 35 ml of sunflower oil;

· 40 ml of soy sauce;

· 20 g of sugar;

· 125 g of mayonnaise;

· 65 g sour cream of average fat content;

· 70 tomato spicy ketchup;

· 1 bouquet of dill and parsley;

· 6 cloves of garlic.

Cooking Method:

1. Bring test for Armenian lavash: salt is dissolved in boiled water. Sifted flour is poured onto the table, a small dimple is made in it and the water is slowly poured in, while vigorously stirring it with a fork. After water, pour in the sunflower oil and quickly knead until a uniform, elastic state. Give the dough to rest in the refrigerator, wrapping it in a plastic bag, about 30 minutes. Over medium heat, heat a dry frying pan, smear with margarine. The dough is removed from the refrigerator, cut into several equal parts, rolled into cakes and fried on all sides in a pan to a ruddy color.

2. Bulbs cleaned, cut into strips. Pour in a cup, pour in vegetable oil, vinegar, soy sauce, add some salt, pepper, add sugar, mix well and leave to marinate for half an hour.

3. Carrots are cleaned, washed, crushed on a Korean grater, salted, peppered, added to onions, mixed well. 4. Ground beef are fried in a pan until cooked for about eight minutes.

5. Rinse cucumbers, free from tips, cut into strips.

6. Prepare the sauce: mayonnaise is mixed with sour cream, ketchup, chopped parsley and dill, squeezed garlic garlic, stir well.

7. Each layer of Armenian lavash is cut into three identical strips.

8. Covered with ready sauce.

9. Spread the first layer of fried minced meat.

10. On top of a few cucumbers, carrots and pickled onions.

11. Roll up each strip with rolls, turning the edges inward.

12. Heat the oil in a frying pan, lay out the formed rolls, fry on all sides for half a minute.

Recipe 3. Shawarma with minced meat in haste


· 570 g of any forcemeat;

· 9 layers of finished pita;

· 4 tomatoes;

· 1 cabbage cabbage;

· 3 onions;

· 400 g Russian cheese;

· 3 cucumbers;

· 3 carrots;

· 45 ml of vinegar 9 percent;

· 30 g of hops-suneli seasoning;

· 25 g of salt, black pepper;

· 100 g of tomato ketchup;

· 120 g of mayonnaise.

Cooking Method:

1. Fry minced meat in a frying pan, adding oil, pepper, salt, hop-suneli seasoning, stir well.

2. Chop the onion and scald it with hot water, pour vinegar into it and let it stand for 30 minutes.

3. Tomatoes, cucumbers rinsed, cut into strips.

4. Cabbage and cheese straws too.

5. Carrots are cleaned, washed, chopped on a Korean grater.

6. Lavash layers are smeared with ketchup, then with mayonnaise and spread all the ingredients in order: minced meat, tomatoes, cabbage, cucumbers, carrots, cheese.

7. Roll up a roll.

Recipe 4. Shawarma with minced chicken


· 460 g of minced chicken;

· 3 tomatoes;

· 3 onions;

· Pita bread - 3 layers;

· Mayonnaise - 75 g;

· 9% vinegar - 25 ml;

· Ketchup for kebabs - 80 g;

· Vegetable oil - 35 ml.

Preparation Method:

1. Onions are peeled, chopped into strips, scalded with hot water, mixed with vinegar, set aside for a few minutes. 2. Chicken minced spread in the pan and fry on a small flame of fire for 12 minutes. Often stir. Shift in clean dishes, cool.

3. Tomatoes are rinsed, cut out the stalk, cut into thin slices.

4. Lavash layers are cut into small strips.

5. From one edge of the strips spread on 2 tablespoons of fried minced meat.

6. Above put a small amount of ketchup and mayonnaise.

7. Spread marinated onions, a little sliced ​​tomatoes.

8. Cover the filling with the edges of the strips, fold in an envelope.

Recipe 5. Shawarma with minced meat, egg and bell pepper


· Minced pork - 430 g;

· 2 bulbs;

· 2 eggs;

· Ready pita - 3 layers;

· Tomato ketchup - 80 g;

· Bulgarian pepper - 2 pcs .;

· Tomatoes - 2 pcs .;

· Parsley, dill - on the floor of the bunch;

· 40 g black pepper, salt;

· 45 ml of vegetable oil.

Preparation Method:

1. Tomatoes are rinsed, cut out the stalk, peeled and Bulgarian pepper, cut the peppers into strips, and tomatoes - into thin slices.

2. The onions are peeled, cut into strips and spread onto the pan along with the minced pork. Pour in some sunflower oil, place on medium heat and fry for 15 minutes, stirring often.

3. Mince the onion with the onion, add salt and black pepper, stir well, transfer to another dish, cool slightly.

4. In fried minced meat, break eggs, mix well again.

5. On the table lay out layers of pita bread, each smeared with ketchup.

6. Put 2 tablespoons of minced meat in the middle.

7. On the mince strips of Bulgarian pepper, and on top slices of tomatoes.

8. Rinse the parsley with dill, finely chop and sprinkle with greens on top of the stuffing, put the ketchup once again, cover it with the edges of the pita, fold it in envelope.

9. Sunflower oil is poured into the pan, fried shawarma formed on both sides for 2 minutes.

Recipe 6. Spicy shawarma with minced meat


· Ground beef - 330 g;

· Ordinary cabbage - 1 quarter;

· Sweet pepper - 1 pc .; · 1 cucumber;

· 1 tomato;

· 1 red onion;

· Spicy mustard - 35 g;

· Mayonnaise - 40 g;

· 4 cloves of garlic;

· Vegetable oil - 55 ml;

· Salt, black pepper - 45 g each;

· Pita bread - 1 layer.

Cooking Method:

1. Mince spread on the pan, slightly salted, fried in oil for 10 minutes, stirring often.

2. Cabbage is chopped into thin strips and pressed on with hands in a bowl of salt.

3. Squeezed garlic cloves squeezed through a press, combined with mayonnaise and mustard, thoroughly stirred.

4. Freed from the stem and seeds, the pepper is cut with a thick straw. Taste: if bitter taste, remove the skin from it.

5. The washed cucumber is also cut into strips.

6. Tomato sliced ​​in small segments.

7. Layer lavash smeared with mustard sauce, spread with one edge of the cabbage.

8. Top stuffed minced, Bulgarian pepper, cucumber, slices of tomatoes, red onion, cut into strips.

9. Shawarma roll up in the form of a roll.

10. Shawarma is put on a frying pan and fried without oil from both sides for 1 minute on an average flame of fire.

11. Finished shawarma served on a flat plate, optionally cut into small pieces.

Shawarma with minced meat - secrets and tips

· Choose fresh, ripe vegetables for shawarma - so shawarma will turn out juicy and tasty.

· Minced meat should be fried as carefully as possible.

· Roll shawarma tightly so that after the first bite it does not fall apart.

· You can not only cook ready-made shawarma in a frying pan, but also hold it a little on the grill grate.

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