Garlic shawarma sauce recipe. Shawarma sauce

Shawarma sauce- this is the feature that makes oriental shawarma juicy and tasty.

The essence of shawarma, as shawarma is sometimes called, is that finely chopped filling of meat and vegetables is placed on a sheet of pita bread, poured with sauce and wrapped free part of the same sheet.

It is clear that with such requirements, shawarma can have hundreds of options - depending on the types of meat and chopped vegetables. But most of all, the taste of the dish is changed by the shawarma sauce. Every little thing is important in them - a base product, spices, herbs. At the same time, the famous mixture of ketchup plus mayonnaise is primitivism that turns shawarma into a high-calorie fast food with a monotonous taste.

Try making shawarma healthy and low in calories by making shawarma sauce at home. Moreover, its taste will only benefit, because it will contain only natural ingredients.

Homemade shawarma sauce. Cooking secrets and features:

• products that are used both for the shawarma itself and for its sauce must be immaculately fresh. This is the key to success.
• Chopped herbs and vegetables will help increase the thickness of the sauce without additional calories. The more there are, the thicker the sauce.
• the addition of spices to the sauce can completely change its taste, for example, add spice to the pepper.
• the sauce should not be too thick or too thin. The consistency should be soft and uniform, without lumps.
• the intensity of the taste will be maximum if the sauce is left alone for 20 minutes after cooking. Having fully revealed its taste (infused), the shawarma sauce will emphasize the taste of the dish even more vividly.
• you need to salt the sauce at the end of cooking and only after you, having tasted it, make sure that you really need additional salt in it.
• spices, herbs and garlic add even more flavor to the sauce if lightly rubbed with a pestle before adding to it.
• the sauce will gain more bright color at the expense of paprika, herbs or curry.
• the sauce is suitable not only for flavoring shawarma. You can refuel with it meat dishes or salads, serve with crackers or snacks, and if there is an extra one left, you can freeze it and later (after defrosting) use it as a marinade for meat before baking or frying it.
• if the recipe contains mayonnaise, then try to cook it yourself. Shawarma with sauce from homemade mayonnaise just delicious.
• excellent additions to the sauce are: curry, hops-suneli, cumin, coriander, parsley (including dried), dill and onion feathers, basil leaves, cilantro, cucumbers (fresh or pickled), as well as seeds fried and mashed with oil sesame

Classic shawarma sauce

Prepare:

• 100 g unsweetened yogurt or fermented baked milk
• 100 g any mayonnaise (Provencal, Maheev, etc.)
• 1 lemon circle
• 2-3 garlic cloves
• a pinch of sugar, salt, spices (optional)

You need to cook like this:

1. Combine fermented baked milk with sour cream and mayonnaise, rub until smooth.
2. Squeeze the juice out of a mug of lemon and mash it with the base mass.
3. Puree the garlic and stir into the mixture.
4. Pound the spices in a mortar with salt and sugar and add to the sauce.
5. Beat the resulting mass with a blender or mixer, let it brew in the refrigerator for 18-20 minutes.

Shawarma sauce like in stalls

This versatile product will make any shawarma juicy. Usually, it is he who cooks in stalls.

Prepare:

• 100 g any mayonnaise (better than fatty)
• 100 g sour cream 20-25% fat
• 1 garlic clove
• a pinch of ground black pepper
• salt, herbs, spices - if necessary

You need to cook like this:

Combine all the ingredients and grind the sauce until smooth, add herbs and your favorite spices if desired.

This is a natural, but spicy enough sauce. It is especially good for chicken shawarma.

Prepare:

• 1 tbsp. kefir
• 4 yolks
• 100 ml vegetable oil
• 2 tsp mustard paste
• 4-5 garlic cloves
• 1 tsp salt
• 0.5 tsp ground pepper (black)
• pinch of red pepper
• 1-2 sprigs of parsley

You need to cook like this:

1. Combine yolks, kefir, mustard, salt and peppers, beat.
2. Without stopping whipping, add oil and garlic passed through a garlic clove in a spoon.
3. Soak in the refrigerator for 40-60 minutes, add finely chopped herbs.

Shawarma sauce with garlic and sour cream

This sauce is somewhat milder than the previous one - dairy products make the pungency of garlic and peppers tender and not scalding. If desired, kefir in the recipe can be replaced with liquid sour cream.

Prepare:

• 100 g kefir (not fat-free)
• 100 g sour cream 20-25% fat
• 2-4 garlic cloves
• a pinch of curry, red and black peppers
• salt and chopped herbs

You need to cook like this:

1. Rub the garlic, spices and salt in mashed potatoes.
2. Mix the garlic gruel with kefir, sour cream and herbs.
3. Leave in the refrigerator for 30-35 minutes.

This cucumber sauce is very fresh and tender. It is good not only with shawarma, but also with young potatoes, vegetables, as well as fish and barbecue.

Prepare:

• 100 g sour cream 20-25% fat
• 100 g mayonnaise (can be replaced with sour cream)
• 1 large cucumber
• 20 ml lemon juice (optional)
• 1-2 garlic cloves
• a pinch of paprika, if desired - cumin
• salt and chopped parsley, optionally cilantro and onion feathers

You need to cook like this:

1. Grate (on a coarse grater) a cucumber, if desired, peel and free from seeds.
2. Combine mayonnaise and sour cream. If the composition is thick enough, then you should not squeeze the juice from the cucumber mass, if it is liquid, then slightly squeeze the cucumber mixture and add it to the composition.
3. Mash the garlic and add to the sauce along with spices and herbs. Do not just stir the sauce, but beat it with a whisk.
4. Add lemon juice at the very end of cooking, beat again.

An ideal substitute for ketchup in shawarma is tomato sauce. It is low in calories and has a bright sweetish taste with a slight peppercorn. The sauce can be made as with heat treatment, and without it. But it is stored a little - no more than 4-5 hours (in the refrigerator).

Prepare:

• 200 gr. tomato juice with pulp (or 50 gr. tomato paste and 150 gr. tomato)
• 1 onion
• 1 bell pepper
• 2 tbsp vegetable oil
• 2-3 garlic cloves
• a pinch of salt, sugar, coriander, black and red pepper
• chopped bunch of basil, parsley, cilantro

You need to cook like this:

Sauce without heat treatment:

1. Onion, bell pepper, tomato and tomato paste(or juice) turn into puree with a blender.
2. Add mashed garlic, salt and sugar, spices, herbs, oil, and finally - lemon juice.
3. Insist 15 minutes.

Heat-treated sauce:

1. Chop the onion and brown in oil.
2. Add to golden and soft onions tomato juice or small pieces of tomato mixed with tomato paste, as well as sugar, salt, spices. Put out the composition until slightly thickened and cool.
3. Pour the sauce into a blender cup, add pieces of bell pepper and chop.
4. Add chopped greens, mix, leave in the refrigerator for 10-12 minutes.

Shawarma nut sauce

This sauce with rich taste ideally complements chicken shawarma. It will especially appeal to fans of Georgian cuisine.

Prepare:

• 2 garlic cloves
• 50 gr. finely ground walnuts
• 150 g sour cream 20-25% fat
• 1 tsp each soy sauce and lemon juice
• a pinch of suneli hops and salt
• a bunch of chalky chopped cilantro (or parsley)

You need to cook like this:

1. Mix crushed nuts with garlic, lemon juice and soy sauce passed through a garlic press.
2. Chopped greens should be sprinkled with salt and hops-suneli, and lightly grind.
3. Combine both masses, stir in sour cream to them, insist for half an hour.

Yogurt shawarma sauce

This Mediterranean sauce is perfect for those who are counting every calorie, and it is not in vain that it is considered dietary. For those who are afraid of shawarma, advice - just season the vegetable salad with sauce - delicious!

Prepare:

• 100 ml unsweetened white yogurt (low fat)
• 1 tbsp squeezed lemon juice
• 1 tsp mustard paste
• a pinch of ground pepper, oregano, coriander

You need to cook like this:

1. Mix spices, mustard and squeezed lemon juice.
2. Stir the resulting composition into yogurt, leave for 50-60 minutes.

Sauces based on cream are especially tender. Catch the recipes!

Creamy sauce with cheese

Prepare:

• 100 ml cream
• 50 gr. any cheese
• 1 garlic clove
• 1 tsp mustard paste
• a pinch of any spices and salt

You need to cook like this:

1. Pass the garlic through a garlic press, mix with cream, mustard, salt and your favorite spices (paprika, curry, etc.).
2. Combine the creamy mixture with slices of soft or grated hard cheese.

Creamy sesame sauce

Prepare:

• 50 gr. mayonnaise (can be homemade)
• 150 ml cream
• 15 gr. sesame seeds
• 1 tbsp lemon juice
• 1 tsp mustard paste
• a pinch of any spices (without them) and salt

You need to cook like this:

1. Grind mayonnaise and cream, add mustard paste, lemon juice and salt.
2. Dry sesame seeds in a dry frying pan, mash slightly with a pestle and add to the sauce.

But this is far from all the sauces that can be used to season shawarma. Try using Spanish for this purpose. hot sauces- or brava. They are as hot as Spain itself!

Alioli sauce for shawarma

Prepare:

• 1 chicken egg or 2-3 quail eggs
• 1-2 garlic cloves
• 200 - 250 gr. vegetable oil
• a pinch of salt

You need to cook like this:

1. Chop the garlic and place it in a blender glass, drive in an egg here, add salt and lower the immersed blender into the glass.
2. Close the yolk with a blender impeller, turn it on and start adding oil (preferably olive oil). The egg will emulsify the oil, turning it into garlic mayonnaise.

Shawarma sauce Salsa brava

Prepare:

• 1 white onion
• 2-3 garlic cloves
• 200 ml grated tomatoes
• 1-2 dessert spoons of dark wine vinegar(or balisamic, in extreme cases - apple)
• vegetable oil for frying
• a pinch of salt, sugar, if desired - spices
• fresh or dry red peppers (hot)

You need to cook like this:

1. Fry onion cubes, chopped garlic and chili in oil (adjust the amount to taste)
2. Add the grated tomatoes into the browned onions and simmer until thickened.
3. Add vinegar (note - you cannot add table vinegar!), Mix and remove a sample.

We begin to straighten the taste by tasting and adding sugar, salt, spices.

Sauce plays an important role in the taste palette of shawarma, however, many recipes for this dish include only mayonnaise and ketchup in different ratios, sometimes supplemented with mustard or garlic. Because of this, the taste of shawarma can seem monotonous. In fact, at home, shawarma sauce can be made much tastier and healthier, and there are many recipes for its preparation. Usually, they are based on fermented milk products, fresh vegetables and herbs, and by no means mayonnaise, although it can also be included in the composition. If done correctly, homemade sauce will turn out to be thick, aromatic, with a spicy or delicate taste.

Cooking features

By how tasty the sauce is from the cook, one can judge about his skill. Cooking real shawarma sauce is also an art, but any housewife who is not deprived of it can master it culinary skills... The secrets of experienced chefs will help her in this.

• The basis of real shawarma sauce is most often sour milk products, and only the freshest of them are suitable. At the same time, their fat content should not be too low: from low-fat kefir, the sauce will turn out to be too liquid.
• If you want to make the sauce thicker without increasing its calorie content, you can add more chopped vegetables and herbs to its composition.
• In order for the shawarma sauce to turn out fragrant, the greens, before adding them to the main composition, must be ground in a mortar along with salt and spices.
• The sauce will become even more aromatic and thicker if you let it brew. However, you should not leave the sauce for a long time or cook it in advance, as it may contain perishable foods.
• Seasonings (paprika, curry) and fresh herbs will help to add new shades to the shawarma sauce at home.
• Shawarma sauce should be smooth and tender. Therefore, the vegetables used for its preparation must be peeled from coarse skins and seeds, thoroughly chopped to a puree state. The same rule applies to other ingredients as well.

This is not to say that a truly delicious shawarma sauce at home can be prepared as easily and quickly as when mixing ketchup with mayonnaise, but the result is worth the effort.

Classic shawarma sauce

• fermented baked milk - 0.2 l;
• mayonnaise - 0.2 l;
• sour cream - 0.2 l;
• lemon - 1/4 of the fruit;
• garlic - 3 cloves;
• sugar - a pinch;
• salt, black pepper, other spices - to taste.

Cooking method:

• Put sour cream and mayonnaise in a bowl, pour in fermented baked milk. Stir fermented milk products together thoroughly. The mass must be perfectly homogeneous.
• Wash, cut the lemon. From a quarter of fruit directly into a bowl of fermented milk products squeeze out the juice.
• Finely chop the garlic cloves with a knife, put in a mortar.
• Add salt, sugar, seasonings to the garlic. Mash the garlic with a pestle and transfer to a bowl with fermented baked milk, sour cream and mayonnaise.
• Beat the resulting mixture with a mixer and refrigerate for a couple of hours.

This sauce recipe is considered a classic. It is almost universal and can be taken as a basis by adding different bouquets of spices.

Shawarma sauce like in stalls

• sour cream - 100 ml;
• mayonnaise - 100 ml;
• kefir - 100 ml;
• garlic - 5 cloves;
• salt, pepper, a mixture of dried herbs - to taste.

Cooking method:

• After peeling the garlic cloves, pass through a press.
• Add salt, pepper, dried herbs to the garlic. Rub them with a pestle or spoon.
• Fill in spicy mix kefir, mix thoroughly.
• Add sour cream and mayonnaise, whisk well.
• Leave to infuse for half an hour at room temperature.

Such shawarma sauce is used in stalls and catering establishments, where they respect their customers and value their reputation. In taste, it does not differ too much from the classic one, although, of course, there is a difference.

Yogurt shawarma sauce

• white yogurt (unsweetened) - 100 ml;
• lemon juice - 10 ml;
• mustard (sauce) - 5 ml;
• a mixture of peppers - a pinch;
• coriander beans - 10 pcs.;
• oregano - a pinch;
• pitted olives (green) - 5 pcs.

Cooking method:

• Grind coriander seeds in a coffee grinder or thoroughly grind in a mortar until powdery.
• Combine coriander with oregano and pepper, add lemon juice to them, salt, add mustard, rub everything together.
• Add yogurt to the resulting mixture, mix everything well so that the spices and herbs are evenly distributed.
• Use a knife to chop the olives very finely, put them in the yogurt, mix well.

Let the sauce steep for an hour in a cool place, stir again and use when making shawarma. This sauce can be called dietary, since its calorie content is low. It will appeal to those who follow the figure or simply love Mediterranean cuisine.

Shawarma tomato sauce

• tomato paste - 50 g;
• tomato - 150 g;
• vegetable oil - 40 ml;
• bell pepper - 100 g;
• onions - 75 g;
• fresh cilantro - 20 g;
• ground red pepper - a pinch;
• sugar - 5 g;
• salt to taste.

Cooking method:

• Wash the tomato. On the top do sharp knife cross-cut incision. Boil water. Dip the tomato into boiling water and blanch it for half a minute. Remove, cool and peel. The tomato will cool down faster if it is briefly placed in cold water.
• Peel the tomato, remove the stalk and the seal next to it. Cut the fruit into several pieces and carefully remove the seeds with a teaspoon. Cut the pulp into small cubes.
• Remove the husk from the onion. Chop the onion into small pieces.
• Heat oil in a frying pan, put onions in it. Fry it over low heat until it becomes soft and translucent.
• Add tomatoes to the onion, fry them a little at open lid, then simmer for 5 minutes under the lid.
• Put tomato paste in a frying pan with vegetables, add salt, sugar and hot peppers, simmer this mixture until it thickens. Remove from heat and cool.
• Wash and seed the pepper, cut off a large piece of pulp (about half of the pepper), cut the piece into several small pieces.
• Combine the peppers with tomato sauce and blend everything together in a blender.
• Chop the herbs as finely as possible with a knife and mix with the resulting mass.

Tomato sauce should be used fresh as it has a short shelf life (5-6 hours).

Cucumber shawarma sauce

• cucumbers - 0.2 kg;
• mayonnaise - 120 ml;
• sour cream - 80 ml;
• garlic - 1 clove;
• fresh parsley - 20 g;
• lemon juice - 20 ml;
• ground paprika - 5 g;
• salt to taste.

Cooking method:

• Wash the cucumbers, cut off the noses and tails. If you have one large fruit, then it will have to be cleaned, removing the thinnest layer of the peel with a vegetable peeler, free from large seeds.
• Grate the cucumber pulp. If you have thick sour cream and mayonnaise, you do not need to squeeze the juice, otherwise drain the juice, leaving only the cucumber pulp.
• Squeeze the garlic directly into the plate with the cucumber through a special press.
• Pour in salt, paprika, add sour cream and mayonnaise, stir.
• Chop the parsley very finely with a knife, remember it with a pestle, add to the sauce.
• Pour lemon juice into the sauce, stir well, or even whisk.

It is not worth insisting on this sauce for a long time, it is better to use it within 15-30 minutes after preparation. The sauce has delicate taste and a fresh scent. It is especially pleasant to eat shawarma with him in the summer.

Shawarma nut sauce

• walnut kernels - 50 g;
• garlic - 2 cloves;
• sour cream - 150 ml;
• cilantro - 20 g;
• soy sauce - 5 ml;
• lemon juice - 5 ml;
• salt, hops-suneli - to taste.

Cooking method:

• Chop the nuts, turning into a homogeneous mass. You can grind them in a coffee grinder. Another option is to crush it in a mortar.
• Transfer the nuts to a bowl. Squeeze garlic to them, add lemon juice and soy sauce, mix well.
• Chop fresh cilantro finely, add salt and suneli hops to it, remember with a spoon or pestle.
• Mix the greens with the hazelnuts.
• Add sour cream and mix thoroughly. If necessary, you can use a mixer, although, given the small amount of sauce, you can cope without the help of kitchen equipment.
• Let the sauce sit at room temperature for about half an hour.

If shawarma is made with sauce prepared according to this recipe, lovers of Georgian cuisine will surely like it.

Homemade shawarma sauce is much tastier, more aromatic and healthier than its "street" competitors. If you make shawarma with him, you will almost certainly like it and not get bored.

How to cook shawarma at home? How to make it as tasty as the stalls. In every city there is a place - a stall, where there is always a queue for your favorite juicy shaverm.

To your attention there are several homemade shawarma recipes:

What is shawarma? In some places it is called Shaverma, a barbecue in Kars; doner; kebab, Turkish pizza, shaverma, gyros and God knows how!

A Middle Eastern food, which is pita or pita bread stuffed with grilled meat, cut into pieces or minced, with the addition of salads from fresh vegetables, sauces, spices.

They eat this dish with their hands, no forks, spoons and knives for you! To be honest, this is fast fast food of oriental origin.

Of course, oriental people they make shawarma from lamb, chicken, turkey, sometimes veal, but we Russians easily make and use it with pork too!

Of course, it is not always possible to grill meat at home, therefore there are many recipes that allow you to do without this very grill, and cook this yummy as quickly as possible and without any special frills.

Homemade shawarma - general cooking rules

Meat for shawarma is not taken lean, there must be a small amount of fat, otherwise it will be dry. The entire cooking process takes no more than half an hour, which allows you to cook on hastily quite myself full lunch or receive unexpected guests.

In addition to meat, you can put everything at hand in shawarma, guided by your own tastes and preferences - fresh cabbage and tomatoes, onions and cucumbers, leaves of any salad or mushrooms, the main thing is that all this is thoroughly flavored with spices and sauce.

Sour cream and mayonnaise, ketchup and mustard are often used in the sauce. Ready-made shawarma, for example, sour cream or garlic, will not spoil. You can add cheese and finely chopped herbs - parsley, dill, cilantro and basil.

They wrap the filling in pita bread, this is not at all complicated. The flatbread is laid out on the table, smeared with sauce, you do not need to smear the edges.

The filling is laid out in a long slide closer to one edge and smeared with sauce on top. First, a short edge is wrapped on the filling, then the side edges and then rolled into a roll.

Well, now let's stop talking and get down to business together!

We will make this option from chicken fillet and mayonnaise with low content fat - it will turn out quite dietary!

• three pita bread;
• a pound of boiled chicken fillet - boil and cool in advance;
• a small piece of fresh cabbage;
• three cloves of garlic;
• fresh cucumber;
• medium dense tomato;
• half a tablespoon of vegetable oil;
• a tablespoon of ketchup;
• 3 tablespoons of mayonnaise.

Preparation:

Step 1. Finely chop the garlic and mix it with ketchup and mayonnaise, set it aside - let it infuse.

Step 2. Cut chicken fillet not long straws, fry it in a preheated pan with the addition of vegetable oil for just a couple of minutes, just to get golden.

Step 3. Cut the tomato, cucumber and cabbage into thin strips, after cutting the cabbage, we wrinkle it a little with our hands so that it loses its elasticity.

Step 4. Put pita bread on the table, grease with sauce, spread chicken and vegetables in a long heap, grease and wrap. You can eat!

Bon Appetit!

Shawarma with pork is a hearty and solid dish, but it is more difficult to prepare and takes more time. Previously, the meat must be boiled, or marinated overnight in a mixture of soy sauce with a small amount of vegetable oil and a teaspoon of seasoning, a mixture of peppers.

• 3 thin pita bread;
• chopped greens to taste;
• one hundred grams of fresh cabbage, cut into thin strips;
• two yellow tomatoes, they are sweeter, but if not, then red ones will do;
• two hundred grams of pork tenderloin, ideally - entrecote;
• one onion;
• two cloves of garlic;
• 2 tablespoons of sour cream and mayonnaise.

Preparation:

1. Cut the marinated meat into thin slices across the fibers.
2. Heat a frying pan with a spoonful of vegetable oil.
3. Squeeze out a clove of garlic and let cook for literally half a minute. Put the meat and fry until a beautiful golden color. Add a little salt.
4. Combine sour cream, mayonnaise and the second garlic clove, crushed.
5. Mix the cabbage with the onion, cut into thin half rings, add a little salt and mash.
6. Cut the tomatoes into large strips.
7. Spread pita bread on the table. Grease with sauce, lay out meat, tomatoes, cabbage with onions in a long heap, anoint and wrap on top again.
8. Can be warmed up in the microwave and served hot.

Bon Appetit!

Shawarma with sausage is a dish for a sudden snack when there is no time to cook something more solid and tasty.

• three hundred grams of good quality boiled sausage;
• three pita bread;
• one hundred grams of any cheese;
• fresh cucumber;
• two boiled eggs;
• mayonnaise and sour cream over a tablespoon with a large top.

Preparation:

1. Cut the sausage into long coarse strips, if you wish, you can lightly fry it.
2. Cheese - grate, cut the cucumber into strips.
3. Mix the sauce - sour cream and mayonnaise, eggs, grated on a fine grater, pepper lightly and add finely chopped green onion.
4. Spread pita bread and grease with sauce. We spread the sausage, cucumber and cheese, the remaining sauce on top and wrap.

If heated in the microwave or fried in a dry frying pan, it will be absolutely wonderful!

You will also like these recipes:

1. The best meatball recipes with gravy

This recipe will take longer, but trust me - it's worth it! A great option for a Sunday lunch with a family ... or you can put it in a thermal container and take it with a thermos of tea for a long walk in cool weather.

• Armenian lavash;
• two chicken breasts;
• Korean carrots 150 grams;
• fresh cabbage 100 grams;
• two tomatoes;
• two pickled cucumbers;
• grams of 100 hard cheese;
• a little vegetable oil and a piece of butter;
• sauce - two tablespoons of mayonnaise, ketchup and sour cream, 2 cloves of garlic and a bunch of herbs to taste, pepper - chop in a food processor.

Preparation:

1. Cut the chicken breast into centimeter plates and beat off, season with salt, pepper, let it rest for 15 minutes and cut into strips. Fry in vegetable oil until golden brown.
2. Chop cucumbers, tomatoes and cabbage into strips, shift and mash slightly.
3. Grate cheese on a coarse grater.
4. To form a shawarma - grease the pita bread with sauce and fill them with filling in layers. Do not forget to pour the sauce over the filling.
5. Put on a baking sheet, brush with melted butter and bake in a well-preheated oven for ten minutes.

Bon Appetit!

And besides minced meat, we will put in this exquisite dish potatoes, mushrooms - oyster mushrooms or porcini, and smoked cheese.

• Armenian lavash three pieces;
• 3 medium potatoes;
• large onion;
• minced pork or beef quarter of a kilo;
• grams of 100 smoked cheese;
• grams of 200 mushrooms;
• a couple of garlic cloves;
• 1 tsp mustard;
• mayonnaise 3 tbsp;
• vegetable oil;
• salt, pepper and spices to taste.

Preparation:

1. Fry in a pan separately - mushrooms, minced meat and potatoes, cut into strips. Do not forget to add salt and pepper.
2. Cut the onion into thin half rings, three cheese on a grater.
3. Prepare the sauce - mix mayonnaise with finely chopped garlic and mustard.
4. Lubricate the pita bread with sauce and lay out the filling in layers. Top with more sauce and wrap.
5. Fry in a pan on both sides.

Bon Appetit!

Well, it's very simple and fast!

• six sausages;
• three pita bread;
• a couple of tomatoes;
• fresh cucumber;
• lettuce leaves;
• grams of 100 cheese;
• Mix three tablespoons of mayonnaise and ketchup sauce.

Preparation:

1. Fry sausages in a pan - lightly!
2. Cut the cucumbers and tomatoes into strips, grate the cheese, or you can put it in a block.
3. Spread pita bread with sauce, put a couple of sausages, cheese and tomatoes with cucumbers, add sauce on top and wrap. Warm up in the microwave.

Bon Appetit!

My personal know-how, for the laziest! .. The main thing is not to be too lazy to go to the store, where to buy the following products:

• smoked chicken breast;
• packaging of pita bread;
• a small container with pickled onions and the same one with cabbage;
• Caesar sauce.

Preparation:

1. Expand pita bread, grease with Caesar, put a couple of 1-inch-thick slices chicken breast, cabbage, onion, add more Caesar, wrap and it's time to eat.
2. And you can still warm up a minute in the microwave - if not laziness!

Bon Appetit!

An interesting video, how in sunny Anapa an employee of a local cafe prepared shawarma for Mortal Kombat:

It is useful for every housewife to know:

• How to make thin and soft pizza dough

Well, everything is simple here - difficulties arise only for those who have never done this!

Whoever rolled one shawarma, he will do it as many times as necessary without any stress.

The middle of the pita bread is smeared with sauce, about half the diameter.

The filling is laid out on a greased circle from the edge. Layers and a long strip, add more sauce on top of the filling.

The short edge is wrapped around the filling.

Then the side edges are wrapped.

The last action is to roll the shawarma into a roll.

Real homemade shawarma sauces - 6 best for homemade shawarma

Sauces give shawarma juiciness and that same oriental taste, if prepared correctly. You can do without a combination of mayonnaise, ketchup and sour cream ... or you can make a real sauce and turn a simple fast food dish into a wonderful delicious meal!

Squeeze four garlic cloves into a bowl. Add the juice of half a lime, a tablespoon of sugar, a teaspoon of mustard, half a tea salt, the same amount of black pepper and paprika, a little saffron, dried ground basil.

Grind properly. Add a glass of fermented baked milk and a glass of thick homemade sour cream.

Beat in a mixer until smooth and keep in the cold for a couple of hours.

Cooking is best done in a food processor with a knife attachment.

Chop two medium pickled cucumbers and three garlic cloves into dust. Add half a teaspoon of curry and a few sprigs of dill, some coriander and cumin. Chop again.

Pour in half a glass of ayran or fermented baked milk, put half a glass of thick sour cream and half a glass of mayonnaise. Beat until smooth, leave for a couple of hours in the refrigerator.

Very finely chop a bunch of young green onions, pickled cucumber and three cloves of garlic and mix thoroughly. Salt and pepper to taste.

This gravy is also called white.

Chop fresh cucumber into dust in a food processor with three cloves of garlic.

Add a glass of thick homemade sour cream, salt and add allspice.

Beat lightly and place in the refrigerator. Salt is better with sea salt.

Rotate a small bunch of basil with parsley through a meat grinder, two large ripe tomatoes, peeled bell pepper, two onions.

Add seasoning "pepper mixture" half a tablespoon, half a glass of tomato paste, 3-4 tablespoons olive oil and simmer over low heat for 10-15 minutes. Salt to taste.

It is made on the basis of yogurt.

Mix and beat in a mixer half a glass of yogurt, five olives, a teaspoon of mustard and spices to taste.

Salt a little and add a couple of teaspoons of lemon juice.

And now video recipes:

Everyone can cook shawarma at home, even a teenager can, after reading this article, please parents with a delicious and hearty dinner.

Do not be afraid to experiment and add something of your own to the dish, and perhaps this additive will become yours. family secret and pride, will add originality to a well-known dish.

Shawarma is one of the most popular elements of fast food, which can be found on almost any street in the city, so many are familiar with the dish firsthand.

The recipe for making homemade shawarma is quite simple, so many adherents of this oriental delicacy prefer to cook it on their own in the hope of reproducing the taste they like.

As a rule, the taste of a dish largely depends on what ingredients are used and how correctly the sauce is prepared. It is with the preparation of the latter that many difficulties arise, because the manufacturers of shawarma sold in stalls keep the recipes for the sauces used in the strictest confidence.

Today, there are many points of sale for shawarma, therefore, in order to survive in such a competitive environment, manufacturers have to experiment with their dish in order to attract regular customers.

In this regard, a wide variety of ingredients and sauces are added to shawarma. Speaking of the latter, the sauce is most often based on garlic, herbs, mayonnaise or sour cream, and the most popular are the recipes, which will be discussed below.

According to numerous reviews, it is with the help of this recipe that it is possible to recreate the sauce with taste which are close to the sold shawarma. To get such a sauce, you have to use:

• sour cream - 50 g;
• mayonnaise - 50 g (it is better to give preference to a product with an average fat content);
• kefir - 50 g;
• garlic - 6 cloves;
• pickled cucumbers of medium size - 1 pc .;
• ground black pepper, curry and coriander to taste;
• parsley, cilantro, dill and green onions.

For chopping pickled cucumber and garlic, it is better to use a special garlic press. After that, all the crushed components should be mixed together with salt, seasonings, mayonnaise, kefir and sour cream in the indicated proportions.

The tandem of garlic with pickled cucumber is the key to creating spicy sauce, which will help to prepare juicy shawarma with a unique taste. Experienced chefs it is recommended to infuse it for at least 1 hour immediately before using the sauce, which will provide a richer taste.

To create a traditional garlic sauce for homemade yogurt, you can use another simple and straightforward recipe. It will take no more than five minutes to prepare the sauce, and the required ingredients are present in the kitchen of almost any hostess.

According to this recipe, necessary ingredients presented:

• sour cream - 200 g;
• garlic - 3 cloves;
• pickled cucumbers of medium size - 1 pc.;
• herbs to taste;
• a pinch of salt and black pepper.

The cucumber should be chopped using a regular grater, after which the mass should be mixed with sour cream, salt, pepper and chopped garlic. All components must be thoroughly mixed. For these purposes, it is recommended to use a whisk to obtain a mass with a uniform consistency, which you just need to supplement with chopped greens.

Another sauce recipe is used by many shawarma manufacturers selling this product from street stalls. In this case, you must use:

• chicken eggs - 2 pcs.;
• garlic - 10 cloves;
• a pinch of salt;
• ground red and black pepper;
• greens;
• olive oil - 50 g.

All components must be put in a blender and mixed until a slurry with a uniform consistency is obtained. As for olive oil, this component is added only after whipping all the ingredients in a blender.

The sauce must be stored only in the refrigerator, and immediately before using it in the preparation of shawarma, it is strongly recommended to mix it in equal amounts with kefir.

The preferences of all people are very different, so not every shawarma lover likes it garlic Sause made from dairy products. In some places, it is customary to prepare a sauce with a tomato flavor, the main ingredients for which are:

• ripe tomatoes - 1 pc.;
• tomato paste - 1 tbsp spoon;
• sweet bell pepper - ½ of one vegetable;
• onions - ½ one onion;
• juice of a quarter of a lemon;
• 2 tbsp. tablespoons of vegetable oil, which, if desired, can be replaced with olive or sesame oil;
• salt and pepper to taste;
• 1 teaspoon dried coriander;
• curry and turmeric to taste.

This recipe is not an obligatory guide to action, because the ingredients can be replaced with products that are more preferable in taste. It is important to mix all the ingredients thoroughly and infuse the sauce just before using it.

Now you know how to make a delicious shawarma sauce, little different from the favorite fast food sold from street stalls.

Shawarma is very satisfying and at the same time a simple dish belonging to the category of snacks. A set of products necessary for cooking can be bought at any supermarket.

Largely unique taste this dish is given a special sauce. It is the aromatic dressing that determines what properties the shawarma will have: sweetish, spicy or with a special delicate taste.

Classic recipe

Cooking at home:

1. Mix sour cream, mayonnaise and kefir;
2. Peel and grate the garlic. Then crush with a garlic press;
3. Mix everything thoroughly, add spices. Then let it brew for about an hour.

Garlic shawarma sauce

If you prefer a spicy dish, then garlic sauce is ideal. The following products are required for cooking:

• 4 tbsp. spoons of kefir;
• 4 tbsp. spoons of sour cream;
• 7 medium garlic cloves
• 4 tbsp. tablespoons of mayonnaise;
• Salt, spices to taste.

The cooking time for this sauce is the same as in classic version, about 20 minutes. The calorie content is slightly lower - about 305 calories per 100 grams.

How to make garlic shawarma sauce:

The sauce is ready!

Option with tomatoes

This dressing should not be confused with ketchup. Freshly prepared, using natural spices and fresh vegetables, it will perfectly diversify your meal.

For cooking tomato sauce for a shawarma at home you need:

• 1 tomato;
• 2 tablespoons of tomato paste;
• 2 tablespoons of vegetable oil;
• 1 small onion;
• Half a bell pepper;
• Salt, spices to taste.

Cooking time - 30 minutes. Calories per 100 grams - 105 calories.

Preparation:

1. We cut onions, tomatoes;
2. Saute the onion in a frying pan, add the chopped tomato, heat for about a minute;
3. We spread the mass in a blender, add pepper, tomato paste, salt, spices;
4. Grind, taste. If necessary, add a little more salt and spices.

It is important that this filling has a short shelf life and must be used within 5 hours.

White sauce

This dressing has a very delicate, delicate taste. Suitable for those who do not like excessive spiciness in dishes. For white sauce you will need the following ingredients:

• 1 small cucumber;
• 4 tbsp. spoons of sour cream;
• 3 medium cloves of garlic;
• Salt, seasonings to taste.

Preparation time is no more than 20-30 minutes. This dressing is considered to be low in calories and is perfect for people who watch their figure. There are no more than 135 calories in 100 grams of white shawarma sauce.

Homemade recipe:

1. Grate the cucumber;
2. Crush the cloves of garlic;
3. Until the cucumber begins to secrete its juice, add sour cream, garlic, spices, salt;
4. Mix the mixture thoroughly or beat in a blender.

Spicy "Arabic"

A feature of this dressing is the addition of pickled cucumber, which adds spice to the shawarme.

The following ingredients are required for cooking:

• 1 glass of sour cream;
• 2-3 cloves of garlic;
• 1 pickled cucumber;
• Green onions to taste;
• Salt, spices to taste.

This dressing is also easy to prepare, like the above, and its preparation time is also 20 minutes. The calorie content will be 217 calories.

Preparation:

1. Grate and chop the garlic;
2. Mix sour cream, garlic, onion, salt and spices;
3. Insist for at least 30 minutes.

Spicy "Tehran"

One of the most unusual shawarma sauces is Tehran with the addition of eggs. In addition, it has slight differences in preparation relative to all of the above dressings.

Ingredients:

• 2 eggs;
• 3 cloves of garlic;
• 3 tbsp. tablespoons of vegetable oil;
• 3 tbsp. spoons of kefir;
• Salt, seasonings to taste.

The calorie content is 227 calories, it takes an average of 20 minutes to cook.

Preparation:

1. Chop the garlic;
2. In a blender, mix eggs, garlic, spices, salt;
3. Slowly pour vegetable oil into the resulting mass in a thin stream;
4. Add kefir to the mixture immediately before use. Store without kefir in the refrigerator.

• To make the sauce look even more appetizing after mixing all the ingredients, you can add fresh chopped herbs;
• The main ingredients in flavor creation are spices. Herbs such as coriander, parsley, curry, ground pepper are perfect;
• You can add lemon juice to sour cream dressings. It will help diversify the flavor.

If you follow all the points of the recipes, wonderful dressings are obtained that will add spice to the shawarma. Plus, most of the above sauces can be used with many other treats. For example, sour cream sauce goes well with boiled meat, vegetables, and the white dressing will be a great addition to baked potatoes.