Shawarma at home

Not just pita bread with chicken meat, but juicy shawarma - hearty, with lots of meat and vegetables, with a great sauce.

Ingredients

• Lavash thin - 2 sheets
• Chicken fillet (large) - 1 pc.
• Hard cheese - 200-250 g
• White cabbage - 150 g
• Carrots in Korean - 150 g
• Pickled cucumbers - 2 small
• Fresh tomato - 1 pc.
• Mayonnaise - 5-6 tbsp. spoons
• Sour cream - 2 tbsp. spoons
• Fresh greens (parsley, dill) - 0.5 small bunch
• Garlic - 2-4 cloves (to taste)
• Vegetable oil for frying - 2 tbsp. spoons
• Ground paprika - 2 tsp
• Cayenne pepper - 1 pinch (to taste)
• Dried granulated garlic - 1 tsp
• Seasoning for chicken - 2 tsp.
• Ground black pepper - to taste
• Salt - to taste

Directions

1. Let's start with the chicken. Cut the chicken fillet into slices. One fillet will make about 4-5 pieces.
2. Salt the chicken well. Season with dried garlic, ground paprika, chicken seasoning, cayenne pepper and ground black pepper.
3. Season with vegetable oil and mix.
4. Leave the chicken fillet to marinate - from 15 minutes to 1 hour.
5. Let's start making the sauce. Mix sour cream and mayonnaise.
6. Finely chop the greens and send to the sauce.
7. Add garlic cloves, peeled and squeezed through a press.
8. Stir and leave the sauce to infuse.
9. Now let's cut vegetables.
10. Shred the cabbage quite finely.
11. Pickled cucumbers (you can take salted or fresh) cut into slices (thin slices).
12. Grate the cheese on a fine grater.
13. Heat up the grill pan. Pour and evenly distribute one tablespoon of vegetable oil.
14. Put the marinated chicken in the pan.
15. We will fry the chicken fillet pieces until golden brown, about 7-8 minutes on each side.
16. While the chicken is fried, let's cut the tomatoes. We cut the tomatoes last, as they quickly release the juice.
17. Put the finished chicken pieces on foil and randomly wrap.
18. Leave aside for 5 minutes so that the fried fillet is juicier.
19. Then cut the chicken into smaller pieces.
20. Let's unfold the lavash leaf. Lubricate the surface of the pita bread with half the sauce according to the size of the future shawarma, stepping back from the edge to a width slightly larger than the size of the shawarma, in order to then cover the filling with this free edge.
21. Divide all the ingredients in half and put on pita bread, smeared with sauce, in layers.
22. The first layer is always chicken meat.
23. The second is cabbage.
24. The third is cucumbers.
25. Fourth - tomatoes.
26. Fifth - Korean carrot.
27. For juiciness, you can grease the carrots with a spoonful of mayonnaise.
28. The sixth layer is cheese. Don't feel sorry for him, it will taste better.)
29. Now let's start wrapping the shawarma. We cover the filling with a smaller free edge of pita bread.
30. Then fold over the bottom and top edges.
31. And wrap the filling in pita bread in the form of a roll.
32. We form the second shawarma by repeating the same steps.
33. We heat the grill pan (pre-wash it or wipe it thoroughly with a paper towel after frying the chicken. Put the shawarma in the pan.
34. Fry shawarma on both sides. As soon as everything inside warms up well, and the pita bread becomes ruddy and crispy, put the finished homemade shawarma on a plate and serve.
35. Bon appetit!