Cucumbers cut into strips.
Finely chop the cabbage.
Cut tomatoes into medium slices.
Rinse the meat, cut into small pieces and season to taste and fry in vegetable oil until tender.
Mix mayonnaise with garlic and ketchup, passed through the press, spread pita bread and grease with the resulting sauce. Put the meat first, on top of the cabbage, then the cucumbers and tomatoes.
Fold the long ends of the pita bread first, and then roll it. Fry the shawarma on both sides in a dry frying pan until crisp.
Shawarma is ready, serve immediately, after long-term storage pita bread soaks.