Shaverma in pita
4 servings
60 minutes
Shawarma in pita is a fragrant and hearty dish that embodies the best traditions of Uzbek cuisine. The combination of tender chicken fillet sautéed with spices, fresh vegetables, and a tangy sauce makes it incredibly appetizing. The pita, slightly browned in the pan, becomes the perfect shell that holds all the juiciness of the filling. The origins of this dish trace back to street gastronomy, where it became a symbol of fast yet quality food. Its rich flavor with hints of garlic, herbs, and creamy sauce harmonizes excellently with crunchy vegetables. Shawarma is suitable for both a light snack and a full lunch. It can be served in various ways: in whole pita bread cut into portions or wrapped in a roll, making the dish versatile and convenient to eat anywhere.
1
First, we make the sauce. Mix mayonnaise, sour cream, and fermented baked milk in a 1:1:1 ratio. Squeeze garlic through a garlic press. Crumble the broth cube. Chop the herbs. Mix everything thoroughly. Cover with a lid and refrigerate for at least an hour. The sauce needs to infuse; the longer it sits, the tastier it will be.
- Mayonnaise: 6 tablespoons
- Sour cream: 6 tablespoons
- Ryazhenka (fermented baked milk): 6 tablespoons
- Garlic: to taste
- Chicken stock cube: 0.5 piece
- Fresh herbs: to taste
2
The next step is to prepare the chicken fillet. Rinse and dry it. Cut into small pieces. Heat vegetable oil, add the chicken, and sprinkle with curry. Fry until golden brown. Before assembling, chop it up; I use scissors for this.
- Chicken breast fillet: 2 pieces
- Vegetable oil: to taste
- Curry powder: to taste
3
Chop the salad of tomatoes and cucumbers into small cubes. (you can add any vegetables you like)
- Tomatoes: 3 pieces
- Cucumbers: 2 pieces
4
We prepare the pita before serving. It needs to be opened to make envelopes; you can cut it in half to get many small shawarmas. Drizzle a drop of oil in the pan and heat it up. Fry the pita for just a few seconds on both sides.
- Pita bread: 4 pieces
- Vegetable oil: to taste
5
Next, we assemble the shawarma. I layer everything: sauce, chicken, sauce, salad, sauce, chicken, sauce, salad, sauce. Or you can mix all the ingredients.
- Mayonnaise: 6 tablespoons
- Sour cream: 6 tablespoons
- Ryazhenka (fermented baked milk): 6 tablespoons
- Chicken breast fillet: 2 pieces
- Tomatoes: 3 pieces
- Cucumbers: 2 pieces
