Shawarma
2 servings
30 minutes
Shawarma is an Eastern culinary masterpiece that has won the hearts of gourmets worldwide. The origins of this dish trace back to Central Asia and the Middle East, and in Uzbekistan, it has a unique flair. Uzbek shawarma is a harmony of flavors: tender chicken fillet browned in olive oil, fresh crunchy salad, juicy tomatoes, and spicy pickled cucumbers wrapped in thin Armenian lavash. The ketchup and mayonnaise dressing gives the dish a rich, slightly spicy taste. It is a versatile meal – a quick snack that can be prepared in minutes while retaining Eastern gastronomic magic. If lightly fried in a pan, it gains an appetizing crispy crust, making each bite even more delightful.
1
We unfold the lavash and cut it in half.
2
In the middle, retreating 2-3 cm from the bottom, we pour ketchup and mayonnaise (if you want a lower-calorie shawarma, then without mayonnaise), leaving the edges of the lavash clean for 2-3 cm.
- Ketchup: 20 g
- Mayonnaise: 20 g
3
We add salad, chicken, tomatoes, and cucumbers (order doesn't matter).
- Iceberg lettuce: 3 pieces
- Chicken breast fillet: 1 piece
- Tomatoes: 2 pieces
- Marinated cucumbers: 1 piece
4
Carefully roll the lavash (wrap the filling), then fold the edges and roll it from the middle.
5
You can fry shawarma in the pan where you cooked chicken.
- Olive oil: to taste
6
Fry the chicken fillet in olive oil, previously peppered and salted.
- Chicken breast fillet: 1 piece
- Olive oil: to taste
- Salt: to taste
- Ground black pepper: to taste
7
Cut all ingredients into small strips. You will need 3 leaves of iceberg lettuce.
- Iceberg lettuce: 3 pieces
- Chicken breast fillet: 1 piece
- Tomatoes: 2 pieces
- Marinated cucumbers: 1 piece
