Homemade shawarma with smoked sausage and vegetables

Shawarma is a quick and easy way to have a satisfying and tasty snack, so I suggest you cook dinner from those products that are often in the refrigerator. For shawarma according to this recipe, you will need cheese, sausage, Korean-style carrots, pickles. We wrap everything in pita bread, dry it in a pan - and dinner is ready.

Ingredients

• Lavash thin - 220 g (2 pcs.)
• Smoked sausage - 100 g
• Pickled cucumber - 1 pc.
• Cherry tomatoes - 6 pcs.
• White cabbage - 100 g
• Carrots in Korean - 100 g
• Hard cheese - 70 g
• Mayonnaise - 2 tbsp. spoons
• Tomato sauce - 1 tbsp. the spoon
• Salt - 1-2 pinches
• Vegetable oil - 2 teaspoons

Directions

1. Prepare all necessary products.
2. Take the pita bread out of the bag as the last thing, in the air it dries quickly and becomes brittle.
3. Cut the sausage into cubes, the tomato and pickled cucumber into thin slices.
4. Preheat the pan, pour in 1 teaspoon of vegetable oil, put the smoked sausage and fry for about 5 minutes.
5. Cool the fried sausage completely before adding it to the filling.
6. Finely chop the cabbage. Salt and remember lightly with your hands so that the cabbage starts up the juice and becomes softer.
7. Grate hard cheese on a coarse grater.
8. For the sauce, combine mayonnaise and tomato sauce in a bowl, mix with a spoon until smooth.
9. Spread a sheet of pita bread on a work surface and grease with sauce, leaving 2 cm edges clean.
10. On the short edge of the pita bread, smeared with sauce, lay out half of the sausage sticks in a strip.
11. Top with half of the cucumber and cherry tomato slices.
12. Place half of the salted cabbage on top of the tomatoes.
13. Spread 50 g of Korean-style carrots on top of the cabbage.
14. Place half of the grated cheese on the carrots.
15. Wrap pita bread in an envelope roll, wrapping the side edges inward. In the same way, form a second pita envelope with the remaining filling.
16. Grease the grill pan with 1 teaspoon of vegetable oil and place the shawarma on the hot pan.
17. Brown the shawarma on both sides for 1-2 minutes so that the pita bread becomes dry and dense.
18. Shawarma is eaten without the use of cutlery, wrapping the free edge in a napkin and holding a snack for it.
19. The dish is universal - you can take it for a walk, on the road as a snack, to work or school.
20. Bon appetit!