Shaverma
4 servings
35 minutes
Shawarma is a popular dish that originated from the street food of Central Asia. In the Uzbek version, it is made with aromatic chicken fillet fried with soy sauce and spices. Fresh vegetables—tomatoes, cucumbers, red onion, and iceberg lettuce—add juiciness and lightness, while a spicy sauce made from sour cream, mayonnaise, kefir, and garlic enhances the flavor. Everything is wrapped in Armenian lavash which can be shaped like an envelope or a boat. Shawarma can be served hot with crispy golden lavash or fresh and soft soaked in sauce. It is a hearty and versatile dish perfect for a quick snack or a full meal. The taste of shawarma unfolds with rich spices and fresh ingredients creating a harmonious balance between the crispy crust and tender filling.
1
Cut the chicken fillet into strips or cubes (whichever you prefer).
- Chicken breast fillet: 1 piece
2
Fry in olive oil on both sides until cooked (about 10 minutes).
- Olive oil: 1 tablespoon
3
Add spices, soy sauce, and mix.
- Spices: to taste
- Soy sauce: 1 tablespoon
4
Cut the vegetables into sticks (cubes), and chop the greens finely.
- Tomatoes: 1 piece
- Red onion: 0.5 piece
- Cucumbers: 1 piece
- Iceberg lettuce: 3 stems
- Fresh herbs: 3 stems
5
To prepare the sauce, combine all ingredients in a cup and blend with a blender.
- Sour cream: 1 tablespoon
- Mayonnaise: 3 tablespoons
- Kefir: 1 tablespoon
- Dill: 1 stem
- Garlic: 1 clove
- Salt: to taste
6
We cut the lavash into squares or circles, and it can be wrapped like an envelope or a boat.
- Armenian lavash: 2 pieces
7
If it's a boat shape, then heat the lavash on one side in a pan and give it a semicircular shape, add the filling, drizzle with sauce and serve immediately. If it's an envelope shape, first add the filling, wrap it up and then brown it on all sides in the pan.
8
Before serving homemade shawarma, we pour or dip it in sauce.
