Flavorful grilled meat hidden in thin pita bread or pita bread is a world-famous dish originating from the Middle East. It is called differently in different countries of the world. In Turkey and Azerbaijan it is dener kebab, in Armenia it is karsi-khorovats, in Greece it is gyros, in Israel it is shawarma, in Lebanon it is kubba. In our country, the word “shawarma” has taken root. In St. Petersburg it sounds like “shawarma”. Regardless of the name, this dish is tasty enough to master the intricacies of its preparation. One of the key points is the classic recipe for shawarma sauce.
Easy to prepare
Shawarma has always been held in high regard by fast food lovers. Unfortunately, the quality of the product sold by street vendors is questionable. Isn't this a reason to learn how to cook your favorite dish yourself? The recipe for preparing homemade shawarma includes four points.
- Meat. Chicken fillet should be marinated for an hour in vegetable oil and spices. Next, the meat is fried on a grill or in a regular frying pan. The finished product is crushed.
- Vegetables. Cabbage, cucumbers, tomatoes, carrots - all this needs to be cut into strips. Vegetables can be fresh, pickled or cooked in Korean style.
- Sauce. Dressing for shawarma is prepared on a fermented milk, cream, mayonnaise or tomato base.
- Assembly. Meat, vegetables and sauce should be wrapped in thin pita bread. Brown the finished shawarma on both sides in a dry frying pan.
Classic shawarma sauce recipe and 7 alternative options
Seasoning is a key component of a dish. Whatever filling you choose for shawarma, it is the dressing that will tie all the components together and give the dish juiciness. Thus, preparing the sauce is the most crucial moment on which your culinary success depends.
Base
Peculiarities. The classic recipe for shawarma sauce at home involves the use of fermented milk products. They must be sufficiently fatty, otherwise the dressing will be too runny. It can be kefir sauce and with fermented baked milk. This sauce is often used for pp.
You will need:
- half a glass of fermented baked milk or kefir;
- the same amount of sour cream;
- the same amount of yogurt;
- three cloves of garlic;
- juice of half a lemon;
- salt, black pepper, fresh dill.
Preparation
- Combine fermented milk products and lemon juice.
- Grind the squeezed garlic with chopped herbs, salt and pepper.
- Combine all parts of the sauce and let it sit for 20-30 minutes.
If you prefer a kefir-based shawarma sauce recipe, do not use a low-fat product. It will make the dressing too thin.
Cucumber
Peculiarities. The summer version of the dressing involves the use of fresh aromatic cucumber. The vegetable will make the dish even more juicy. Thanks to its neutral, delicate taste, cucumber sauce is perfect for any filling.
You will need:
- large cucumber (can be pickled);
- half a glass of mayonnaise;
- a third of a glass of sour cream;
- clove of garlic;
- juice of half a lemon;
- salt, parsley and paprika.
Preparation
- Salt and pepper the sour cream and mix with lemon juice.
- Squeeze out the garlic, grind with paprika and also add to the base.
- Remove the peel from the cucumber. If the seeds are large, they also need to be removed. Grind the pulp on a coarse grater and lightly squeeze out the juice.
- Add the cucumber to the sauce along with chopped parsley.
Garlic
Peculiarities. The recipe for garlic sauce for shawarma will appeal to lovers of simple and bright flavors. Sour cream sourness and the aroma of garlic are what you need to highlight the taste of meat. This mixture is also suitable for salad dressing.
You will need:
- half a glass of sour cream;
- four tablespoons of kefir;
- four cloves of garlic;
- a teaspoon of curry;
- salt, different types of peppers, dried herbs.
Preparation
- Grind the squeezed or chopped garlic with salt and spices.
- Mix the spicy mixture with kefir.
- Combine the preparation with sour cream.
For the sauce, you need to use thick sour cream so that the spices are evenly distributed in the sauce. If you use a liquid product, the particles will settle to the bottom and the flavor of the sauce will be uneven.
Tomato
Peculiarities. Oddly enough, not everyone likes milk or mayonnaise sauces. Good old ketchup will come to the rescue; it goes well with any meat and vegetables. If you don’t like store-bought products, but love everything natural, it’s better to make rich tomato sauce for shawarma at home.
You will need:
- two tablespoons of tomato paste;
- large tomato;
- half a sweet pepper;
- onion;
- a tablespoon of sugar;
- salt, cilantro, ground red pepper.
Preparation
- Fry the onion until transparent. Add the chopped tomato and heat for another minute.
- Blend the contents of the frying pan, bell pepper, tomato paste and spices in a blender until smooth.
- Season everything with chopped cilantro.
Pink
Peculiarities. Fans of street food have probably noticed that sellers often season shawarma with regular store-bought mayonnaise and ketchup. Pink sauce is suitable for those who want to reproduce the taste of fast food from a nearby stall. And additional components will give it more piquancy.
You will need:
- half a glass of mayonnaise;
- a tablespoon of ketchup;
- the same amount of soy sauce;
- a teaspoon of apple cider vinegar;
- fresh greens.
Preparation
- Combine chopped greens with soy sauce and vinegar.
- Mix mayonnaise and ketchup until smooth.
- Combine both components.
The beauty of pink sauce is not only its bright taste, but also its long shelf life. It can maintain taste and freshness for up to 48 hours. But this is provided that there is no greenery in it.
Easy
Peculiarities. Shawarma does not evoke associations with proper nutrition. But if you wrap boiled chicken, fresh vegetables in a flatbread and season everything with a light diet sauce, you will get a completely healthy meal that will not harm your figure.
You will need:
- half a glass of yogurt;
- a teaspoon of regular or French mustard;
- a tablespoon of lemon juice;
- five to ten olives;
- salt, pepper mixture, coriander, oregano.
Preparation
- Mix yogurt with spices.
- Add mustard and lemon juice.
- Chop the olives and add to the mixture.
A handful of walnuts will help make the sauce thicker, more aromatic and rich. Finely chop the kernels with a knife or grind until flour in a blender.
On the yolks
Peculiarities. There are many options for making shawarma sauce without mayonnaise. But it is this that makes the taste of the dish rich and bright. So why not make your own mayonnaise base? The main condition is fresh, high-quality eggs.
You will need:
- two eggs;
- a third of a glass of vegetable oil;
- half a glass of kefir;
- three cloves of garlic;
- salt, parsley, red and black pepper.
Preparation
- Separate the yolks. Place raw whites in the refrigerator to later make an omelet or meringue.
- Blend the yolks, spices and squeezed garlic in a blender until smooth.
- While continuing to whisk, slowly add the oil.
- Add kefir and chopped parsley.
To prepare the sauce, it is better to use a mixture of olive and sunflower oils in equal proportions. This will make the dish more flavorful.
Creamy
Peculiarities. Cream will give shawarma a delicate milky flavor, making it more filling and nutritious. Take this into account when forming the filling. Dietary boiled chicken and fresh vegetables go well with the rich dressing. Cream also harmonizes with the mushroom filling.
You will need:
- half a glass of cream;
- a third of a glass of mayonnaise;
- juice of half a lemon;
- a tablespoon of mustard;
- the same amount of sesame seeds;
- salt.
Preparation
- Combine cream, mayonnaise and mustard.
- Add lemon juice and salt.
- Toast the sesame seeds for a minute or two, being careful not to burn them. Combine the seeds with the total mass.
The recipe for white creamy shawarma sauce can be varied by using soft processed or hard grated cheese. A pinch of dried dill will help to highlight its taste.
Despite the fact that shawarma is a street food, its preparation requires certain skill and knowledge. You can take the easy route and season the dish with store-bought mayonnaise. But a real masterpiece is only possible with a dressing made by yourself. To make a successful homemade shawarma sauce, follow these six recommendations.
- Storage. The shelf life of the product is one day. It should be stored in the refrigerator, covered. At room temperature, the product will spoil within five hours.
- Density. There are no generally accepted standards regarding the consistency of the sauce. Usually it is made similar in thickness to sour cream. If you like a thinner consistency, add a little kefir. You can thicken the sauce with a lot of herbs.
- Fat content. Mayonnaise and cream sauces tend to be greasy. To remedy the situation, add yogurt or kefir. Considering that the volume of the product will increase, you may have to add more salt and spices.
- Color. If you value not only taste but also aesthetics in food, prepare colorful sauces. Turmeric, paprika, tomato, herbs, lingonberry or pomegranate juice will color the dish in bright natural shades.
- Knowing of limits. Don't add too much sauce to the dish. If the filling is dry, coat it well with the dressing. If the filling is juicy, only the flatbread is coated with the sauce.
- Time. Prepare shawarma no earlier than a quarter of an hour before consumption.
If you have some sauce left over, you can freeze it. Later, the preparation can be used as a marinade for meat or added to stews and gravies.
Europeans first tried shawarma relatively recently. “Acquaintance” took place in 1972 thanks to the Turk Kadir Nurman, who opened a small business in Berlin selling oriental fast food. The inhabitants of the Old World loved this food so much that by the end of the 20th century there was not even the smallest town left where there would not be a stall selling shawarma. Each merchant has a different taste of the dish, thanks to a different set of products and signature dressing. If you also want to create something original, you will need a step-by-step recipe for shawarma sauce and a willingness to experiment with bases and spices.
No matter how much nutritionists scold street kitchens and fast food, it is not always possible to pass by the tent, where they sell shawarma, exuding unimaginable smells of fried meat and spices. If you are careful not to buy food from street vendors, there is nothing stopping you from making shawarma at home.
Shawarma- This is a dish of oriental cuisine. It is a filling wrapped in the national bread of the peoples of Asia - lavash or pita. The filling uses meat fried on a vertical spit - chicken, lamb, beef or pork, which is already the Russian version of the Asian dish. In addition to meat, vegetables are added - carrots, lettuce, cabbage, tomatoes, fried potatoes, as well as mushrooms and cheese. But, perhaps, the most important ingredient that holds all the components together into one single, tasty, harmonious and juicy dish is shawarma sauce.
The sauce options are endless. Each merchant has his own. There are white sauces based on fermented milk products, sauces with the addition of tomatoes, mayonnaise or ketchup. Spices are added to the sauce in large quantities, both familiar to Russian people - garlic, red and black pepper, and exotic ones - cumin, turmeric, coriander, suneli hops.
Find out how to make shawarma sauce at home and you can easily pamper yourself and your loved ones with not only tasty, but also healthy food.
Photo of classic shawarma sauce, like in stalls
The classic shawarma sauce, like in stalls, is prepared on the basis of fermented milk products and mayonnaise with the addition of seasonings and garlic. The sauce is liquid, not greasy, and soaks the filling and pita bread well and quickly.
Recipe ingredients:
- mayonnaise 100 g.
- sour cream 100 g.
- kefir 100 g.
- garlic 1 clove
- black pepper pinch
- red hot pepper optional
- salt to taste
Method for preparing classic shawarma sauce, as in stalls:
- Mix sour cream, kefir and mayonnaise until smooth. Add pressed garlic, salt and pepper to taste.
- Let it brew sauce 15 minutes.
- If desired, you can add spices, chopped herbs, and ketchup to the sauce according to the classic recipe.
Serving method: The sauce according to the classic recipe goes well with any type of shawarma.
Photo of spicy garlic sauce for shawarma without mayonnaise
Healthy food connoisseurs will appreciate the garlic sauce recipe. There is no mayonnaise in it. Only natural ingredients. Once you learn how to prepare the sauce according to this recipe, you will understand that it is not much different from how real homemade mayonnaise is prepared.
Recipe ingredients:
- kefir 1 glass
- egg yolks 4 pcs.
- garlic 1 head
- mustard 2 teaspoons
- vegetable oil 1/2 cup
- salt 1 teaspoon
- black pepper 1/2 teaspoon
- red pepper on the tip of a knife
- parsley 1-2 sprigs
How to make garlic sauce for shawarma (step-by-step recipe):
- Gradually beat the yolks with kefir and mustard. Add salt and pepper. Stir.
- Continuing to beat, pour in the vegetable oil in a thin stream. Add finely grated or pressed garlic.
- Place the sauce in the refrigerator for 1 hour. Before use, season with finely chopped dill.
Serving method: Spicy sauce is suitable for chicken or beef shawarma.
Photo of white shawarma sauce made from sour cream
Another recipe for a healthy shawarma sauce based on kefir, fresh cucumbers and herbs. This sauce harmonizes perfectly with lamb, favorably highlighting the specific spirit of the meat without overpowering it with bright seasonings.
Recipe ingredients:
- sour cream 250 ml.
- large cucumber 1 pc.
- garlic 2 cloves
- green onions 2-3 arrows
- bunch of cilantro
- vegetable oil 2-3 tbsp. spoons
- cumin 1/2 teaspoon
- salt to taste
Method for preparing white shawarma sauce:
- Peel the cucumber; if it is hard, grate it on a fine grater. Pass the garlic through a press. Finely chop the green onions and cilantro.
- Add grated cucumber, garlic, herbs, salt and ground cumin to the sour cream. Stir. Pour in vegetable oil and stir again.
Photo of red tomato sauce for shawarma
Shawarma sauce based on tomato paste or tomato juice is no less popular. The tomato sauce is low-calorie, aromatic, and juicy. It is better to do it if you use lean meat. Shawarma will not seem dry.
Recipe ingredients:
- tomato juice 1 glass
- onion 1 pc.
- bell pepper 1 PC.
- fresh tomato 1 pc.
- olive oil 2 tbsp. spoons
- garlic 3-4 cloves
- basil, cilantro small bunch
- lemon juice 1 tbsp. spoon
- black pepper 1/2 teaspoon
- coriander 1/2 teaspoon
- salt to taste
Method for preparing red shawarma sauce:
- Peel the onion. Remove the seeds from the bell pepper. Scald the tomato with boiling water, remove the skin. Grind the vegetables into a pulp with a blender or pass through a meat grinder.
- Add chopped vegetables to tomato juice. Squeeze the garlic, add seasonings, finely chopped herbs, salt and oil. Pour in lemon juice. Mix everything well. Let it brew.
Tips: How to make shawarma sauce tastier at home
There is nothing complicated in making shawarma sauce. Anyone who is far from cooking can make it. But if you ask oriental chefs how to prepare shawarma sauce, you can learn many subtleties and secrets:
- Real shawarma sauce prepared with homemade mayonnaise, kefir and sour cream of the highest quality. Mandatory ingredients are garlic, black and red pepper. The remaining ingredients are added to taste.
- Great additions to sauce– these are dried herbs: coriander, dill, parsley, cumin, hops-suneli, curry. From fresh herbs and vegetables, add green onions, dill, parsley, basil, cilantro, fresh or pickled cucumber, and lemon juice.
- It is not recommended to store the sauce for more than a day. If you are making the sauce for future use, add the garlic last. in 15 minutes before preparing shawarma.
- Unique oriental aroma The sauce will be flavored with tahini paste - fried sesame seeds ground with vegetable oil. Tahini is added to the sauce for a spicy kick.
Hi all! If you are looking for a special, delicious recipe for making shawarma at home, then our article is for you.
Many tasty and healthy dishes in Russia came from Eastern and Arab countries, and one of the many recipes is shawarma. Surely many people learned about the existence of this amazingly tasty dish due to the massive appearance of kiosks and cafes on the streets of your city that sell ready-made shawarma.
The so-called “shawarma” is very popular because it can be a quick and satisfying snack. And the most convenient thing is that you don’t have to buy it in stalls and kiosks, but can prepare it at home, without spending a lot of time and money. Especially if it's vegetable season!
Shawarma is a quickly prepared dish with hot meat filling and vegetables wrapped in pita bread. It is considered a fast food dish, but by preparing shawarma at home, you can make sure that it turns out not only satisfying and tasty, but also healthy.
Shawarma exists in several forms, and homemade shawarma is also prepared quickly and does not require much time. In addition, the filling can be changed at your own discretion. Shawarma is usually made from lamb, chicken, veal, or in non-Muslim countries, pork. The meat is fried vertically on the grill and as it cooks, it is cut off and used for filling. In addition to meat, vegetables (and sometimes fish and fruits), cucumbers (fresh, salted or pickled), tomatoes, carrots (either Korean or just fresh), potatoes, cabbage, onions are used, and all this is seasoned with different sauces.
Ingredients:
- cabbage - 150 gr;
- carrots - 1 piece;
- meat (beef) 300-400 g;
- onion - 1 piece;
- parsley - 50 gr;
- not a lot of mayonnaise and ketchup;
- salt, pepper - to taste;
- vegetable oil - 3-4 tbsp;
Ingredients for making the sauce:
- sour cream - 150 gr;
- garlic 1-2 cloves;
- dill, parsley - 30 g each;
- salt and pepper - to taste;
You can bake lavash yourself. Also at home with minimal time investment. And if it’s a quick fix, then it’s easier, of course, to buy it ready-made in the store. The main thing is to make sure that it is not burnt or torn. Because when you wrap it, there is a chance that the sauce will leak through cracks or overdried pita bread.
Ingredients for lavash:
- flour - 1 cup:
- egg - 1 pc;
- not much milk or water;
Homemade shawarma
1. Pour flour into a bowl, add salt. Make a hole in the middle and pour the egg into it, mix the flour with the egg and gradually pour in milk or water and mix. Knead the dough in a cup, then place it on the table and continue kneading. When the dough is ready, let it rest for 20-25 minutes and cover it with a towel.
2. Divide the finished dough into several circles and roll out each piece to 2 mm. Bake in a dry, oil-free frying pan for 1-2 minutes on each side.
3. For the filling, cut the meat into slices and fry it in a frying pan in vegetable oil.
4. Thinly slice the onion into half rings, cut the cucumbers into thin strips, grate the carrots using a Korean carrot grater and cut the cabbage into thin strips.
5. Make the sauce. Mix sour cream with chopped garlic and dill, salt and pepper to taste.
6. Place the baked pita bread on the table and spread with sauce, place the filling on top of the sauce and sprinkle with parsley. And add a little mayonnaise and ketchup. Wrap the shawarma as in the photo
Bon appetit!
Recipe 1. Cooking shawarma with chicken (simple classic recipe)
Ingredients:
- chicken fillet (breast) - 300 g;
- fresh cabbage - 1/6 head;
- pickled cucumbers 2-3 pcs;
- sour cream butter;
Preparation: 
- Cut the chicken fillet into small pieces and fry in butter.
2. Chop the cabbage into strips, squeeze it with your hands and add salt.
3. Peel the pickled cucumbers and cut into strips.
4. Lay out the pita bread on the table and begin to lay out the filling, first add a layer of cabbage, then add a layer of meat.
Pour sour cream on top and place a layer of pickled cucumbers on top of the sour cream.
5. Wrap the shawarma, tucking the ends of the pita bread inside.
6. Place the wrapped shawarma in a frying pan and heat it up, press the shawarma one by one so that it becomes slightly flat, do this on both sides.
Bon appetit!
Recipe 2. How to cook shawarma (shawarma) at home with sausage
Shawarma, shaverna, shawarma - whatever they call this dish. It would seem like the most common combination of pita bread, meat and vegetables, but how delicious!
This shawarma is prepared in thin Armenian lavash, which you can buy in a store and can easily be prepared with your own hands. As a rule, it is prepared with meat, but meat can also be replaced with boiled or smoked sausage.
Ingredients:
- thin lavash - 1 piece;
- two processed cheeses;
- 100 grams of watercress;
- 100 grams of boiled or smoked sausage;
- fresh tomato;
- 100 grams of ketchup;
- fresh cucumber;
- bell pepper pod;
- 100 grams of mayonnaise;
Preparation:
Place a sheet of lavash on the table. Combine ketchup with mayonnaise and grease the pita bread.
Wash the lettuce leaves, wipe with a paper towel and place in the center of the pita bread.
Wash the tomato and cucumber and cut into small pieces in the form of strips, and place in a layer on lettuce leaves.
Remove the stem and seeds from the bell pepper, cut into thin strips, and place on a layer of tomatoes and cucumbers.
Cut the sausage into strips and place in a layer on the pepper.
Grate the cheese on a coarse grater and place it in a layer on the sausage.
Wrap the pita bread, put it in a frying pan and fry on both sides until golden brown.
Recipe 3. How to cook shawarma at home in pita bread with pork
Ingredients for the sauce:
- several cloves of garlic;
- dill and parsley;
- mayonnaise;
Preparation:
Squeeze the garlic into a cup, add finely chopped herbs, pour mayonnaise over everything and mix.
Ingredients:
- lavash - 1 piece;
- pork meat - 300 gr;
- Chinese cabbage;
- fresh cucumber;
- fresh tomato;
- cheese;
- mayonnaise;
- several cloves of garlic;
- dill and parsley;
- vegetable oil;
Preparation:
1. Cut the pork meat into small pieces and fry in a frying pan without vegetable oil, fry for 5-7 minutes, stirring constantly. This way you can simulate the effect of vertically frying meat. Mix the fried meat with the prepared sauce.
Do not add any spices to the meat; everything you need will be in the sauce.
2. While the meat is soaking, cut the Chinese cabbage into strips, grate the cheese and cucumber, and cut the tomato.
4. Wrap the shawarma and fry on both sides in a hot frying pan without oil. Do not fry, just warm!
Bon appetit.
Recipe 4. Cooking shawarma without chicken (step-by-step recipe with photos)
Ingredients for the sauce:
- garlic;
- mayonnaise - 6 tbsp;
- ketchup - 6 tbsp;
Mix ketchup and mayonnaise, add finely chopped garlic to the mixed ketchup and mayonnaise.
Ingredients for shawarma filling:
- lavash - 2 pcs;
- hard cheese or suluguni - 200 gr;
- fresh white cabbage - 100 g;
- Korean carrots-100 gr;
- onion - 1 piece;
- fresh tomatoes;
- fresh cucumbers;
- ketchup;
- parsley and dill;
Preparation:
1. Place a sheet of lavash on the table and spread with ketchup.
2. Grate the cheese on a coarse grater or cut into cubes.
3. Add a little sauce.
4. Chop the cabbage into strips, add salt and mash with your hands (to release the juice), lay in a layer on top of the cheese.
5. Place a layer of Korean carrots on top of the cabbage layer.
6. Cut the cucumber not too finely and place it in a layer on top of the carrots. Cut the onion into half rings and place on the cucumber.
7. Cut the tomato into small pieces.
8. Wrap the shawarma and fry it in a dry frying pan so that the cheese melts. And all the delicious shawarma is ready for consumption.
Bon appetit!
Recipe 5. Simple shawarma recipe with duck (instead of chicken)
Ingredients:
- duck meat (boiled) - 200 g;
- champignons - 200 gr;
- sour cream - 2 tbsp;
- butter - 50 g;
- greens - 4 sprigs;
- fresh or salted cucumber - 1 piece;
- Korean carrots - 50 gr;
- mayonnaise - 2 tbsp;
- ketchup - 2 tbsp;
- lavash - 2 pcs;
- vegetable oil for frying;
Preparation:
1. Boil the duck meat in advance in salted water, with a bay leaf.
2. Wash the champignon mushrooms and cut into thin strips, place in a frying pan, add salt and cover with a lid, when the mushrooms give up their juice, remove the lid and fry until all the liquid has evaporated, add sour cream and chopped herbs. Simmer for two minutes.
3. Cut the cucumber into slices and place next to the prepared Korean carrots.
4. Take one part, pour mayonnaise, ketchup and distribute over the entire surface of the pita bread. We put the filling on the pita bread: fried duck meat, mushrooms, Korean carrots, cucumbers.
5. Wrap the shawarma and place it in a plate on a lettuce leaf.
Bon appetit!
Real shawarma sauces like in stalls (5 sauces)
At the moment, there are a huge number of sauces and each chef has his own special sauce recipe. Some people add their own special ingredient to the sauce to add a piquant taste - parsley, dill or basil and many other herbs.
Classic shawarma sauce recipe
Ingredients:
- sour cream - 100 gr;
- kefir - 100 gr;
- mayonnaise - 100 gr;
- garlic - 1 clove;
- black pepper - a pinch;
- red pepper (to taste);
- salt;
Preparation:
- Mix sour cream, kefir and mayonnaise, mix thoroughly. And add crushed garlic, salt and pepper to taste.
- Let the sauce sit for 15 minutes.
- Add herbs (parsley and dill) to the sauce to your taste.
The sauce according to the classic recipe goes very well with any type of shawarma.
Recipe 1. Sauce without mayonnaise (spicy garlic)
Ingredients:
- kefir - 1 glass;
- egg yolks - 4 pcs;
- mustard - 2 tsp;
- garlic - 1 head;
- vegetable oil - 1/2 cup;
- salt - 1 tsp;
- black pepper - 1/2 tsp;
- red pepper - on the tip of a knife;
- parsley - 1-2 sprigs;
Preparation:
- Beat the yolks with mustard and kefir, add salt, pepper and mix everything thoroughly.
- Continuing to beat, add vegetable oil in a thin stream. Add finely grated or crushed garlic.
- Leave the sauce in the refrigerator for 60 minutes. Before use, add finely chopped dill.
This sauce is served with shawarma with chicken or beef.
Sauce 2. With mayonnaise (classic + suneli khmeli)
Ingredients:
- fermented baked milk;
- sour cream;
- mayonnaise;
- lemon;
- garlic;
- khmeli-suneli;
- black pepper;
- sugar;
- salt;
Preparation:
- Mix the three main ingredients of the sauce, pour fermented baked milk into a deep plate, put sour cream and mayonnaise in the fermented baked milk. Mix everything thoroughly.
- Add 1 tablespoon of salt and the same amount of sugar.
- Squeeze 1/4 lemon into the sauce.
- Crush 8-10 cloves of garlic and add to the sauce, mix everything thoroughly.
- Add 1/2 tablespoon of khmeli-suneli seasoning and the same amount of black pepper.
Khmeli-suneli seasoning is well suited for meat and fish and is used in Georgian cuisine.
Sauce 3. Sour cream sauce
Ingredients:
- fresh sour cream - 100 gr;
- mayonnaise - 2 tbsp;
- garlic - 3 cloves;
- basil - 1 tsp;
- salt and pepper to taste;
Preparation:
- Pour the sour cream into a deep bowl, mix with mayonnaise and squeeze out the garlic.
- Season with salt and pepper and add basil and finely chopped herbs.
Sauce 4. Garlic-yogurt
Ingredients:
- 1 glass of unsweetened yogurt;
- 1/2 head of garlic;
- 5 tbsp. olive oil;
Preparation:
Peel the garlic and crush, blend with yogurt, then add butter and blend again. Add salt to taste and add herbs.
Sauce 5. Red tomato sauce for shawarma
Ingredients:
- tomato juice - 1 glass;
- tomato paste - 3 tbsp;
- onion - 1 piece;
- bell pepper - 1 piece;
- fresh tomato - 1 piece;
- olive oil - 2 tbsp;
- garlic 3-4 cloves;
- basil, cilantro;
- lemon juice - 1 tbsp;
- black pepper - 1/2 tsp;
- coriander - 1/2 tsp;
- salt to your own taste;
Preparation:
- Peel the onion and remove the seeds and stem from the bell pepper. Scald the tomato with boiling water and remove the skin. Add tomato paste, grind the vegetables in a blender into a paste.
- Add chopped vegetables to tomato juice. Squeeze the garlic and add seasonings, finely chopped herbs, salt and olive oil.
This sauce can be used for both shawarma and meat.
How to properly wrap shawarma. Let's learn to wrap quickly!
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Secrets of delicious shawarma
According to one Eastern chef, one of the secrets to delicious shawarma is the use of several types of meat, such as chicken, pork and lamb, which must be soaked in a mixture of Arabic spices before frying.
If the meat is a little dry, moisten it with orange juice during cooking or add a little oil or fat tail fat to the pan while frying. The meat acquires a delicate taste and piquant aroma.
For the sauce, grind the herbs along with garlic and spices, and then mix these ingredients with the base. The sauce will be tasty and aromatic. If you want the sauce not to be pale, add bright paprika, curry and herbs to it. The result will be a very tasty and festive dressing!
Never heat shawarma in the microwave because the pita bread will turn sour in it and lose its strength and taste. The finished shawarma can be additionally coated with sauce on top for juiciness and piquancy.
", where we talked about the main and basic recipes for making shawarma. But then a small mistake was made - very little attention was paid to the shawarma sauce. Accordingly, today we are correcting this mistake.
The most delicious shawarma sauce is a sauce that makes shawarma not only healthy, but also a truly delicious food. However, the shawarma sauce according to this recipe not only improves the taste of shawarma. It makes any other meat or fish dish more delicious. And the most ordinary salad, seasoned with this delicious sauce, also becomes delicious.
The recipe for this shawarma sauce is simple and therefore popular. It is enough to mix all the ingredients and let it sit for a while, after which you can delight your loved ones and friends with delicious shawarma with a specially prepared sauce. Moreover, using the amount of ingredients indicated in this recipe, you will get so much sauce that there will still be left, and you can also use it in any other meat dish.
For example, shish kebab is perfectly marinated in this sauce - no worse than in the recipe “Shish kebab in a jar” and “Greek cuisine. Cooking chicken”.
To prepare a delicious shawarma sauce you will need:
- Ryazhenka - an ordinary half-liter bag
- Sour cream - a regular half-liter bag
- Mayonnaise - a third of a large package
- Lemon - one quarter
- Garlic 8-15 heads (generally to taste)
- Khmeli-suneli - half a tablespoon
- Black pepper - half a tablespoon
- Sugar - tablespoon
- Salt - tablespoon
A few words about the ingredients. Ryazhenka, sour cream and mayonnaise can be replaced with Greek yogurt. The sauce will acquire a much more delicate and unique taste. If you are concerned about the spiciness of the seasoning, adding half a tablespoon of pepper, then this amount can be easily reduced to digestible limits. However, keep in mind that this sauce is not eaten in liters, it is added a little - so it won’t be too spicy.
Khmeli-suneli (Georgian ხმელი-სუნელი - “dry spice”) is a spicy but not spicy mixture of spices, traditionally used in the Transcaucasus, mainly in. The full composition of suneli hops includes dried, finely ground herbs:
- basil,
- hot red pepper,
- parsley,
- celery,
- dill,
- coriander,
- Bay leaf,
- garden savory,
- mint,
- marjoram,
- fenugreek (fenugreek),
- hyssop,
- Imeretian saffron (tinting safflower) or saffron.
The reduced composition includes only: basil, hot red pepper, dill, coriander, marjoram, saffron. Herbs are taken in equal parts, except for red pepper (1-2% of the finished mixture) and saffron (up to 0.1%). The mixture should have a greenish color.
Khmeli-suneli seasoning is great for meat and fish and is widely used in Georgian cuisine. Try using our shawarma sauce with this seasoning as a marinade for barbecue - it will turn out very tasty.
Actually preparing a delicious shawarma sauce.
Let's start preparing the shawarma sauce by mixing its three main ingredients. Pour all the fermented baked milk into a deep plate, add all the sour cream, and add mayonnaise. Mix thoroughly. The base is ready.
Now let's start adding the rest of the sauce ingredients. Let's start with one tablespoon of sugar and the same amount of salt. The next ingredient is lemon, we need a quarter of it. Cut it in half, cut one of the halves in half again, and squeeze one of the quarters into our future sauce.
Next, you need to decide on the amount of garlic that you will like in that amount of sauce. If you use 14-15 cloves of garlic, the sauce will be spicy. If it's 5, then it's mildly spicy. So we select it empirically. It's best to start with a smaller amount and add more as needed. The garlic needs to be crushed for mixing.
Next, pepper and suneli hops are added. All! All that remains is to mix thoroughly and leave in the refrigerator for several hours so that all the ingredients interact properly with each other, creating the very desired taste.
Bon appetit!
A delicious shawarma sauce is very easy to prepare!
Based on materials from http://katrai.ru/post191674859/
An easy to prepare and very tasty dish, which, without hesitation, can be classified as a quick dish. Making shawarma at home is not at all difficult. The products needed for it can be bought in almost any store. But still, you will never get real shawarma if you don’t prepare a special sauce for it. It is this that gives this dish a spicy and unique flavor. Shawarma sauces come in different varieties: spicy, sweet, mild, mayonnaise-based or tomato paste-based. Let's take a closer look at the recipes for making shawarma sauce.
Garlic shawarma sauce recipe
Ingredients:
- sour cream – 4 tbsp. spoons;
- kefir – 4 tbsp. spoons;
- garlic – 7 cloves;
- mayonnaise – 4 tbsp. spoons;
- ground black and red pepper - to taste;
- curry, coriander, dried herbs - optional.
Preparation
How to make shawarma sauce? Peel the garlic and grate it on a fine grater, or pass it through a press. Next, add dry herbs, spices to taste, mayonnaise, kefir and sour cream. Mix everything thoroughly, beat lightly and leave to brew for 30 minutes. After the time has passed, the garlic shawarma sauce is ready.
Tomato sauce for shawarma
Ingredients:
- onion – 1 pc.;
- tomato paste – 1 tbsp. spoon;
- tomato – 0.5 pcs.;
- olive oil – 2 tbsp. spoons;
- salt, pepper - to taste;
- ground coriander – 1 teaspoon;
- dill, cilantro - optional;
- lemon juice – 1 teaspoon;
- bell pepper – 1 pc.
Preparation
Wash all the vegetables, peel and chop finely. Add tomato paste, olive oil, lemon juice and mix thoroughly. Next, grind everything with a blender until smooth, season with spices, herbs and serve.
Sauce for homemade shawarma
Ingredients:
- egg – 2 pcs.;
- salt – 2 tbsp. spoons;
- vegetable oil;
- kefir – 300 ml;
- garlic – 3 cloves;
- ground black and red pepper - to taste.
Preparation
Place eggs, salt, garlic, black and red pepper in a blender and grind until smooth. Slowly pour vegetable oil into the resulting mass in a thin stream and mix. Then add kefir to the resulting mixture. The consistency of the sauce should not be too thick or thin - such that it is convenient to spread on pita bread.
Real shawarma sauce
Ingredients:
- fermented baked milk – 200 ml;
- sour cream – 200 ml;
- mayonnaise – 200 ml;
- lemon – 0.5 pcs.;
- garlic – 3 cloves;
- salt, sugar, black pepper - to taste.
Preparation
In a deep bowl, mix fermented baked milk, mayonnaise and sour cream until smooth. Then add salt, sugar to taste and mix everything thoroughly again.
Wash the lemon, cut it in half, and half again into 2 parts. Now take a quarter of a lemon and squeeze the juice out of it into a bowl with the sauce.
We peel the garlic cloves and pass them through a press, or chop them with a knife. Be careful not to overdo it, otherwise your sauce will turn out too spicy. Then add the seasonings, mix and let the sauce brew for 2-3 hours.
Ingredients:
Preparation
So, to prepare shawarma sauce, take a cucumber, wash it, dry it and grate it on a medium grater. Then mix it with sour cream, add salt, pepper, squeezed garlic to taste. Beat the resulting mass a little with a fork or whisk, sprinkle with finely chopped herbs if desired and serve with shawarma. This sauce is also perfect for any type of meat, potatoes and vegetables.
It will pleasantly surprise you with its taste with any of the sauces described above. Bon appetit and new culinary achievements!
