Home Shawarma with chicken

Home Shawarma with chicken

Ingredients for 4 shawarma:

300 grams of chicken fillet (half)
2 small tomatoes
1 cucumber
5 tablespoons ketchup
2 cloves of garlic
200 grams of white cabbage
4 tablespoons kefir
1 small onion
Armenian lavash 1 pack.
Cooking oil for frying

Preparation Homemade chowma with chicken:

1. Chicken fillet washed under running water and cut into small pieces.

2. Finely chop the onion and send it to fry in a small amount of vegetable oil

3. When the onion becomes transparent, add the pieces of fillet into it, salt, pepper, stir and leave to fry.

4. Rinse cabbage under the water, thinly shred and fold into the bowl. Solim, pepper, mix, add a small amount of mayonnaise. Salad ready.

5. Ready chicken with onions (she prepare very quickly-minutes 5-7) shifted to a clean plate.

6. Cook the sauces. We take two small bowls. Squeeze into one 5 tablespoons of ketchup, and rash teaspoon favorite seasoning (I have hops-suneli).

Mix well. In the second bowl, pour out 5 tablespoons of kefir, add mayonnaise (on the eyes of the 4 table-lids) and squeeze out two garlic cloves. Mix well.

7. We make cutting from tomatoes and cucumbers, cut them thinly into slices and lay them on a plate.

8. All the ingredients for shawarma are placed side by side on the table, so that it’s convenient to spread them immediately.

9. We take a big ditch, lay out on it half of one sheet of lavash. Spread it well with two sauces, put the closer to the right side in a row chicken (it will be more convenient if the chicken on a plate is divided into 4 parts at once). Next to the chicken lay cabbage in a row. Above the cabbage we put tomatoes, cucumbers.

Fold the finished shawarma so as to bend one edge, so that the filling does not flow out.
We make 3 other shawarmas on the same principle.

10. Heat the oil in a frying pan. Fry shawarma from two sides to a golden crust. If the sauces are left, we put in the open part of the shawarma on a spoonful of sauce before serving.

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