20.05.2020
28
Recipe information
Cooking:
30 min.
Servings per container:
1
Complexity:
Easy
Calorie content:
24.62
Carbohydrates:
3.38
Fats:
0.89
Squirrels:
1.49
Water:
1.77

Ingredients

Title Value
1. Chicken fillet 1 PC.
2. Pita 1 PC.
3. Potatoes 2 PC.
4. Chinese cabbage 100 Column
5. Pickles 1 PC.
6. Mayonnaise 1 art. l
7. Ketchup 1 art. l
8. Salt taste
9. Black pepper taste

Cooking

1. Stage

First, salt and pepper the chicken fillet so that it is gently beat off a little with a hammer and fry on both sides in vegetable oil until golden brown. This will take you about 5-10 minutes, do not hold it for a long time so as not to overdry the meat.

1. Stage. First, salt and pepper the chicken fillet so that it is gently beat off a little with a hammer and fry on both sides in vegetable oil until golden brown. This will take you about 5-10 minutes, do not hold it for a long time so as not to overdry the meat.

2. Stage

Peel the potatoes, cut into slices and fry until tender in the pan where the meat was fried, at the end, add a little salt.

1. Stage. Peel the potatoes, cut into slices and fry until tender in the pan where the meat was fried, at the end, add a little salt.

3. Stage

Put the pita bread on the table and brush with the sauce. For the sauce, just mix the mayonnaise from ketchup, add spices if desired.

1. Stage. Put the pita bread on the table and brush with the sauce. For the sauce, just mix the mayonnaise from ketchup, add spices if desired.

4. Stage

Slightly stepping away from the edge, lay the chicken fillet cut into small pieces.

1. Stage. Slightly stepping away from the edge, lay the chicken fillet cut into small pieces.

5. Stage

Then put the potato slices in a row. On top, lay the pickled cucumber sliced in cubes or julienne.

1. Stage. Then put the potato slices in a row. On top, lay the pickled cucumber sliced in cubes or julienne.

6. Stage

Chop Beijing cabbage and put it on pita bread in the same way.

1. Stage. Chop Beijing cabbage and put it on pita bread in the same way.

7. Stage

Salt and pepper to taste, roll up the edges with a roll. Fry the shawarma in a dry frying pan on all sides until golden brown.

1. Stage. Salt and pepper to taste, roll up the edges with a roll. Fry the shawarma in a dry frying pan on all sides until golden brown.

8. Stage

Bon Appetit!!!

9. Stage

Homemade shawarma turns out to be very tasty, hearty and juicy. Cooking such a large sandwich is very simple and fairly quick, and to make it even more delicious, Chinese cabbage after slicing is a little salt, grease with mayonnaise and mix well. Thus shawarma will turn out even juicier. Shawarma is perfect for a picnic, cook it at home and then just fry it on the grill, this is a good option for a snack while preparing meat.