Homemade shawarma with pickled onions
4 servings
40 minutes
Homemade shawarma with pickled onions is a true gastronomic symphony of flavors, where tender chicken meat infused with spice aromas combines with the crunchy freshness of vegetables and the spiciness of pickled red onions. This recipe is inspired by Eastern street food traditions but easily adapted for home cooking. A light creamy sauce based on farmer's sour cream adds softness to the dish, while Armenian lavash provides the perfect texture that retains the juiciness of the filling. The shawarma is fried to a golden crust, revealing a full spectrum of taste sensations. It makes an excellent option for a hearty snack or dinner while maintaining a balance between richness and freshness of ingredients. Fragrant garlic, parsley, and wine vinegar make it special, and the cooking process is simple and engaging, allowing you to enjoy the cozy atmosphere of home cooking.
1
First, prepare the sauce and let it sit for a while to blend the flavors. For this, add chopped parsley, pressed garlic, and salt to the sour cream and mix everything well.
- Farmer's sour cream: 250 g
- Parsley: 1 bunch
- Garlic: to taste
- Salt: to taste
2
My meat component was pre-cooked chicken breast. Cut the breast into small pieces and quickly fry in hot vegetable oil, stirring constantly — it won't lose its juiciness.
- Chicken breast: 1 piece
3
Then marinate the finely chopped red salad onion in salt, sugar, and wine vinegar.
- Sweet red onion: 1 piece
- Salt: to taste
- Sugar: to taste
- White wine vinegar: to taste
4
Cut all the vegetables.
- Young cabbage: 1 piece
- Cucumbers: 2 pieces
- Tomatoes: 2 pieces
- Sweet pepper: 1 piece
5
Cut strips of lavash to the desired length, spread sauce on half, and top with vegetable and meat fillings.
- Armenian lavash: 4 pieces
6
Carefully and tightly roll the lavash with the filling starting from the right side into a tube and quickly fry on a maximum heat grill pan (or a regular one) on both sides.
- Armenian lavash: 4 pieces