2024 Author: Gavin MacAdam | [email protected]. Last modified: 2023-12-16 13:38
As soon as the sun began to warm up, I wanted fresh vegetables. Until the moment when your own crop is harvested from your garden is still far away. And the prices for fresh vegetables on the counters of markets and shops are still biting. But in order to prepare a delicious and nutritious snack for your family, you can get by with very few of these expensive ingredients. We will reveal the secrets of the recipe for a delicious juicy shawarma with fresh home-style vegetables
How to make a juicy meat filling
In the classic shawarma recipe, meat is grilled. At home, we can do with a frying pan. But for this, it is first necessary to process the meat in a special marinade.
Take chicken fillet and cut it into plates no more than 1 cm thick. Now you need to salt it and add other spices: dried ground garlic, red pepper, paprika and coriander. This combination of spices will add a special flavor that mimics grilled meat.
The fillet is left to marinate. Ideally, this takes an hour, but you can season the chicken in seasonings or less.
Heat the frying pan over the fire, add a little vegetable oil and fry the fillets on both sides. When the meat is browned, it is removed from the pan. After that, it is advisable to wrap the fillet in foil - this way it will be juicier.
Preparing the sauce
While the meat is marinating, you can start preparing the sauce. To do this, you will need sour cream and 50% mayonnaise in equal proportions, about 5 tables each. spoons. Finely chopped dill and grated garlic are added to this mixture - to taste. It is also advisable to infuse the sauce.
Using Korean carrots
Another piquant ingredient that gives a subtle pungent taste and makes shawarma juicier is the Korean carrot. If there was no opportunity to buy this dish, it will not be difficult to cook it with your own hands. To do this, rub one small root vegetable on the teeth of a grater with large holes in order to get straws at the exit, and not mashed potatoes. Then add crushed garlic to taste, 1 tsp. a spoonful of sugar and 2 tsp. l. vinegar, a couple of tablespoons of vegetable oil, a pinch of coriander and black pepper. You do not need to salt. The carrots will be ready when they are juiced. This will happen in about an hour.
Cooking shawarma
When all the ingredients that require pre-processing have been prepared, you can start filling the shawarma. For this, the fried meat is finely chopped. Cucumbers and tomatoes are also cut into slices, cabbage is cut.
Cabbage is used in a variety of ways. If there is no white cabbage in the refrigerator, you can take a red one. Peking is also suitable. Instead of cabbage, lettuce leaves are also used. As for cucumbers, pickles also go well with all the ingredients. But according to the terms of this recipe, we use fresh vegetables.
A sheet of pita bread is first greased with a layer of sour cream-mayonnaise sauce. Then put the chicken on it. Put cabbage, cucumber and tomato on top. Now a layer of Korean carrots is applied. Use the sauce again. And sprinkle with a layer of grated cheese on top.
For those who like spicy dishes, onions can also be added to the filling. But in order to achieve a pleasant pungency without bitterness, it is recommended to first chop it and pickle it in table vinegar. The onion is placed between a layer of tomato and Korean carrot.
The filling in the pita bread is wrapped in a tube. The open ends are also folded inward to form a closed envelope to keep the filling and sauce inside and not leak out. After that, the shawarma must be heated in a pan. Oil is not used in this case. Heat until soft pita bread becomes crispy. At the same time, the cheese will melt inside the roll, the sour cream will melt and the tomatoes will slightly juice. The dish turns out to be very juicy and very nutritious. Serve hot.
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