The most delicious shawarma sauce recipe. Shawarma sauce without mayonnaise. Delicious sauce made from kefir and country eggs

Shawarma is a hearty and tasty dish that serves as a classic example of how even fast food can be healthy. The traditional composition contains a fairly large amount of fresh vegetables and meat, the combination of which gives an inimitable taste. Delicious shawarma sauce is a special highlight of this quick-to-prepare dish. It is this that adds the necessary juiciness and allows you to combine the tastes of different products.

Adherents of PP refuse this delicious oriental dish due to the fact that shawarma sauce is most often prepared on the basis of ketchup and industrial mayonnaise. It is no secret that many manufacturers use various food additives and large amounts of fat that add neither benefit nor health. In fact, there are many ways to make shawarma sauce at home using simple and healthy ingredients. Knowing a few basic recipes for dressings and simple rules for preparing them, you can make shawarma for every taste.

Rules for preparing sauces

The basis is most often fermented milk products - the main selection criterion is their freshness.
The calorie content of the dressing largely depends on the main component: mayonnaise, yogurt or sour cream. The fattier they are, the thicker the sauce will be.
If you mix salt and spices separately and only then add them to the dressing, the sauce will be more flavorful.
To add thickness, you can add chopped vegetables and fresh herbs.
Homemade shawarma sauce tastes better if you let it sit for a while.
The consistency of the dressing should be uniform, so all additives and products used should be thoroughly ground to a puree.
Using basic recipes, you can easily make any dressing with the addition of your favorite spices and herbs. The tasty and aromatic shawarma sauce, the recipe for which you will use, can be considered not only a dressing, but also a gravy, which is served separately.

Classic sauce

You can take this method as a basis and prepare other, no less tasty, dressings for meat dishes. Instead of sour cream, you can use a glass of kefir or yogurt.

Preparation and cooking time : 10 minutes
Number of servings : 6

Required Products :

Sour cream (20%) - 400 ml
Mayonnaise (preferably homemade) - 200 ml
Lemon or lime - 1 pc.
Garlic - 3–4 cloves
Granulated sugar - a pinch
Salt - to taste
Ground black pepper - to taste

Cooking method :

In a convenient bowl, mix sour cream and mayonnaise. It is best to use a whisk or mixer to ensure the mixture is smooth.
Rinse the lemon with hot water, cut into two halves and squeeze out the juice.
The garlic must be peeled and chopped on a grater or with a knife.
Mix salt with garlic, sugar and allspice, rub well with a spoon.
Pour in lemon juice, mix well and add a mixture of sour cream and mayonnaise.
Whisk the sauce for 4-5 minutes, after which it should become airy and very tender.

The classic sauce is best prepared in advance and left in the refrigerator for at least two hours. During this time it will become thicker and richer. If you added a little kefir, the dressing may turn out a little runny. To give the desired thickness, add some dried or fresh herbs.

Tomato sauce

Real shawarma sauce is prepared only from fresh vegetables, spices and dairy products. Red sauce is made from ripe, juicy tomatoes, but if fresh fruits are not on hand, you can use canned ones in their own juice.

Cooking time : 20 minutes
Number of servings: 6
Product Set :

Mayonnaise - 100 ml
Sour cream - 3 tbsp. l
Tomatoes - 3 pcs.
Red sweet pepper - 1 pc.
Red hot pepper - 1 pc.
Garlic - 3 cloves
Black pepper (ground) - to taste
Salt - to taste
Dried herbs - to taste

How to cook :

Mix mayonnaise and sour cream in a bowl.
Wash sweet and bitter peppers, remove stems and seeds, and grind in a meat grinder or blender.
Wash the tomatoes and grate them on a coarse grater, removing the skin. You can grind the tomatoes in a blender or grind them in a meat grinder.
Peel the garlic and grate it. The number of cloves can be reduced or increased to suit your taste. Garlic makes the red sauce more spicy and spicy. You can add a little chili pepper or ready-made homemade adjika to the hot sauce.
Mix the resulting tomato puree, a mixture of sour cream and mayonnaise, add pepper, salt and spices to taste.
The simplest, but very tasty red sauce, which can be used to season not only shawarma, but also other vegetable and meat snacks, is ready.

Sweet and sour tomato sauce for shawarma should not be stored for a long time. It must be used within 2-3 hours after preparation, otherwise it will turn sour and lose its surprisingly pleasant mild taste. The original shawarma sauce, the recipe of which can be changed to suit your taste, is considered universal. It goes well with any meat dish.

Arabic sauce

This sauce is widespread in oriental cuisine and is prepared without the addition of mayonnaise. If desired, you can add some chopped olives or pickles to it. Spices and seasonings can be used to suit any taste; in the classic version, dried and fresh rooster greens are used.

Cooking time : 15 minutes
Number of servings : 4
Required Products :

Yogurt (fat content 25–30%) - 3 tbsp. l.
Garlic - 3 cloves
Egg - 3 pcs.
Olive oil - 100 ml
Salt - to taste
Red hot pepper (ground) - on the tip of a knife
Allspice - a pinch
Parsley - 3 sprigs

Preparation :

Classic Arabic shawarma sauce is made from an egg mixture and vegetable oil. Beat 3 chilled eggs into a convenient bowl and beat well using a whisk, mixer or immersion blender.
When the egg mixture turns into airy foam, carefully pour in olive or any other vegetable oil and mix until combined into a homogeneous mass. The mixture should take on a light creamy color and look like a thick, viscous cream.
In a separate bowl, mix a few tablespoons of full-fat yogurt, chopped parsley and finely chopped garlic.
Combine the prepared egg base with yogurt, add salt and spices to taste.
Place the aromatic shawarma sauce without mayonnaise in the refrigerator and let it brew for 10–15 minutes.

Based on this recipe, you can prepare shawarma sauce as in the stalls, but its taste will be much softer and more pleasant. Anyone who has at least once added homemade sauce to shawarma will no longer try to unravel the secret of street vendors who prepared the dressing from store-bought mayonnaise.

Garlic sauce

Spicy garlic sauce for shawarma is a culinary classic. It can be used to season almost any dish: cheese salads and home-cooked snacks.

Cooking time : 10 minutes
Number of servings : 6
Required Products :

Fat sour cream - 1 cup
Kefir (2.5%) - 1 glass
Mustard sauce or mayonnaise - 1 cup
Head of garlic - 1 pc.
Black and red pepper (ground) - 1 pinch
Dried herbs (cilantro, parsley) - 1 pinch
Salt - to taste

Cooking method :

Before making shawarma sauce , Prepare a convenient deep bowl or a regular glass jar. Place sour cream, mayonnaise and kefir in a jar.
Peel the garlic and chop as finely as possible.
Add salt and spices, grind well with garlic and place in a jar with fermented milk products.
Whip the dressing using an immersion blender or a hand whisk.
When the sauce reaches a uniform consistency, close the jar with a lid and refrigerate for 40 minutes.

Delicious homemade shawarma can be prepared from any type of meat or without it. However, without dressing it is impossible to prepare this delicious dish. Sour cream sauce is suitable for vegetable appetizers and white chicken meat. Before preparing shawarma sauce with beef or pork, make a classic dressing. You can experiment and try a variety of options and combinations - you will probably like one of them.

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In the modern pace of life, most of us prefer to save time on cooking, and therefore prefer fast food or even fast food. One of these quick recipes is shawarma, because it requires little time to prepare, and even the most unpretentious cook can make it. However, even creating such a simple treat requires a little trickery to make the dish special, signature, more tasty and juicy. What is this? Of course, shawarma sauce!

For cooking meat in pita bread, many excellent seasonings have been created and continue to be created, without which the dish will simply turn out boring and unappetizing. Based on mayonnaise, tomato paste or kefir, sweet, spicy or mild - choose and create your own special, original and uniquely spicy shawarma that the whole family will certainly love!

Garlic sauce based on kefir and sour cream

This shawarma sauce is perfect for those who like piquant food and also prefer white dressings to tomato ones. Ideal for “summer” shawarma - the kefir-based sauce is lighter, more delicate and slightly refreshes hot meat. And quick cooking allows you to save a significant amount of time.

We will need:

Kefir - 5 tbsp;
Garlic - 8 cloves;
Mixture of crushed peppers - 2 pinches;
Mayonnaise - 5 tbsp;
Sour cream - 5 tbsp;
Dried herbs (basil, dill, parsley) - 3 pinches;
Curry spice - ½ tsp;
Coriander - ½ tsp.

Preparation:

Peel the garlic, then chop it with a grater, blender or press;
Combine sour cream with mayonnaise, add kefir, as well as spices, garlic and herbs. Salt, add pepper;
Mix everything, then leave to brew for 30 minutes in the refrigerator. Shawarma sauce is ready.

White sauce for shawarma

Another option for an easy recipe for white shawarma sauce without adding tomatoes and mayonnaise. Fresh cucumber and delicate greens give it a special accent. Ideal for dietary recipes.

We will need:

Natural low-fat yogurt - 200 ml;
Fresh cucumber - 1 medium;
Dill - 50 grams;
Garlic - 4 cloves;
Mixture of crushed peppers - 3 pinches;
Salt - to your taste.

Preparation:

Wash the fresh cucumber thoroughly, peel off the skin in thin slices, and grate the pulp on a medium-sized grater;
We peel the garlic, then chop it in any way (on a grater, with a knife, in a blender, through a press). If desired, you can increase the amount in the recipe if you want to make the sauce spicier;
Wash the dill thoroughly, let it dry, then chop it into smaller pieces;
Assembling our shawarma sauce: Add grated cucumber to natural yogurt, add herbs, then add garlic and season with crushed pepper and salt. Whisk everything together. You can serve immediately, but it’s better to let it sit a little, this will slightly change the taste of the dressing.

Tip: if desired, natural yogurt in the recipe can be replaced with sour cream, but then the sauce will no longer be considered dietary.

Lemon, yoghurt and potato sauce

This recipe may seem unconventional or pretentious to you, but nevertheless, this is the same version of preparing a dressing for shawarma, which is used in the countries of the East, where, in fact, this dish was created. Unlike the tomato and mayonnaise sauces that we are used to, this sauce is made on the basis of boiled potatoes and juicy lemon with the addition of delicate Greek yogurt (can be replaced with low-fat natural).

We will need:

Greek yogurt - 140 ml;
Potatoes - 1 tuber;
Refined vegetable oil - 120 ml;
Fresh lemon - 1 pc.;
Garlic - 1 head;
Salt - to your taste.

Preparation:

Let's start by preparing the ingredients. Wash and peel the garlic well. Then grind it in any way (on a grater, in a press or in a blender);
Wash the lemon, then squeeze out the juice;
Wash the potatoes, then cook until tender;
In a shallow bowl, combine half the vegetable oil with garlic and lemon juice, adding the latter at your discretion;
Beat the mixture at medium speed with a blender or mixer until white, then pour in the remaining oil and beat again;
Now it’s yogurt’s turn - add it to the mixture, and then beat everything until a thick consistency appears, you get something like mayonnaise;
Separately, mash the boiled potatoes and add a few spoons to the sauce last. Salt and beat a little more;
Let's try the ready-made shawarma sauce. If it turns out too sour or spicy, add a little more mashed potatoes, thereby adjusting the taste;
Then let it sit in the refrigerator for at least half an hour, then you can serve.

Tip: you can diversify the classic sauce with dill, basil, parsley or any spices

Curry sauce for shawarma

This sauce recipe is ideal for any type of shawarma, but goes best with chicken

We will need:

Sour cream - 2 tbsp;
Garlic - 3 cloves;
Ryazhenka - 2 tbsp;
Mayonnaise - 2 tbsp;
Curry - 0.5 tsp;
Vinegar 6% - 1 tbsp.

Preparation:

Peel the garlic and grind it into puree using a blender. If it is possible to do this, then you can simply grate it;
We assemble our shawarma sauce: mix sour cream with fermented baked milk and mayonnaise, add garlic mass, season with salt, curry seasoning and pepper. Ready! You can serve this dressing with shawarma right away.

Turkish tomato sauce for shawarma

Another classic tomato sauce for meat in pita bread, especially loved in Turkey. As you have probably already noticed, spicy dishes are held in special esteem there, so to prepare this dressing we will use “hot” ingredients.

We will need:

Onions - 2 heads;
Sweet bell pepper - 1 pc.;
Ground black pepper - ½ tsp;
Powdered red pepper - ½ tsp;
Tomato paste - 3 tbsp;
Ground coriander - 1 tsp;
Olive oil - 2 tbsp;
Fresh greens (cilantro and dill) - 0.5 bunch each;
Salt - to your taste.

Preparation:

Wash the onion thoroughly, peel it, then cut it into large chunks, which we put into the blender bowl;
Wash the bell pepper thoroughly, cut it in half, remove all the seeds, core, and stalk. Cut the pulp into quarters, which we add to the blender with the onion;
Rinse the cilantro thoroughly with tap water and let dry. After this, we tear off all the leaves and add them to the vegetables in a blender;
We do the same with dill;
Add tomato paste, coriander, olive oil and ground peppers to the other ingredients, grind everything thoroughly with a blender, then add salt and taste. If everything suits you, pour it into a bowl to let it brew. If not, add a little more salt. Ready!

You can’t get away with making shawarma with just ketchup or mayonnaise.

Of course, they also turn out delicious. But real shawarma requires a sauce, and one that complements not only the meat, but also the vegetables.

One that will highlight the taste of lavash, add piquancy and turn primitive products into an extraordinary dish.

Here are the recipes for the best shawarma sauces for every taste.

Shawarma sauces - general principles of preparation

The sauce is usually greased with pita bread or filled with filling. This gives not only taste, but also juiciness and softness to the products. Any shawarma sauce consists of the main product and additions. The amount of base is usually several times higher than other ingredients. The consistency and color of the mass largely depends on it.

What ingredients are used as a base:

Mayonnaise;

Sour cream, cream;

Kefir, yoghurts, fermented baked milk;

Ketchup, tomato sauces.

These ingredients can be used separately or together. Usually they do not require any processing and are simply mixed together. Combinations and proportions can be very diverse depending on the recipe and taste preferences.

What complements the base:

Nuts, seeds;

These ingredients require grinding and sometimes heat treatment. All components of the base and additions must be of high quality, otherwise, after mixing, the sauce will deteriorate very quickly and you can be poisoned by the product.

Recipe 1: “Garlic” shawarma sauce with sour cream

Gives an extraordinary aroma and slight spiciness. It is prepared on the basis of sour cream, the fat content can be any, but it is advisable to use a thick product so that the auxiliary ingredients are evenly distributed and do not settle to the bottom.

Ingredients

100 grams of sour cream;

4 spoons of kefir;

4 cloves of garlic;

1 tsp. curry;

Pepper mixture;

Fresh or dried herbs.

Preparation

1. Peel the garlic, run it through a press or grate it on a fine grater.

2. Add salt, peppers and curry to the garlic, grind well, it is more convenient to do this with a pestle.

3. Add kefir and stir.

4. Add sour cream and any herbs, let the shawarma sauce brew for half an hour. It can be stored for no more than 2 days and only in the refrigerator, the container must be tightly closed.

Recipe 2: Tomato Shawarma Sauce

The taste of tomato sauce for shawarma cannot be compared with regular ketchup. And all thanks to the addition of fresh vegetables. The rich, sweetish-spicy taste is great for any filling.

Ingredients

2 tablespoons of tomato paste;

One tomato;

2 tablespoons of oil;

Red pepper (ground);

0.5 bell pepper;

Small onion;

A little cilantro;

Spoon of sugar.

Preparation

1. Cut the onion and sauté in a frying pan.

2. Add the chopped tomato and heat for a minute. Place the mixture into a blender bowl.

3. Add a little red pepper, salt, sugar, tomato paste. We cut the bell pepper into pieces and also place it in a blender container.

4. Grind the sauce to a creamy consistency and taste it. If necessary, add more salt or spice.

5. Finely chop the cilantro, combine with the sauce and you’re done! The only disadvantage of this sauce is its short shelf life. It must be used within 5 hours after preparation.

Recipe 3: “Real” shawarma sauce

Prepared on the basis of fermented milk products and mayonnaise. The consistency of this shawarma sauce is not very thick, but that's how it should be. If you need a denser mass, just add more greens.

Ingredients

100 grams of fermented baked milk or natural yoghurt;

100 grams of mayonnaise;

100 grams of sour cream;

3 cloves of garlic;

0.5 lemon;

Fresh dill;

Salt and a little pepper if desired.

Preparation

1. Mix dairy products with mayonnaise.

2. Squeeze the juice from the citrus and add it to the milk mixture, making sure that no seeds get in.

3. Finely chop the dill, add salt, chopped garlic and grind everything well to release as many essential oils as possible.

4. Combine the milk mixture with aromatic herbs and you're done! You can store this creation in the cold for a day, but it is better to use it right away.

Recipe 4: Cucumber Shawarma Sauce

The peculiarity of this sauce is that it is great not only for shawarma, but also for barbecue, various dishes of meat, poultry, fish, mushrooms and vegetables. So feel free to cook it! The recipe is basic, not spicy. If desired, you can add any pepper and other spices.

Ingredients

120 grams of mayonnaise;

80 grams of sour cream;

Parsley;

Garlic clove;

20 grams of lemon juice;

A spoonful of paprika.

Preparation

1. Mix sour cream with salt and mayonnaise, add chopped garlic clove and lemon juice.

2. Wash the cucumber, wipe it, cut off the ends and grate it on a fine grater, add it to the general mass. If the seeds of the fruit are large, they must be removed.

3. Add paprika and chopped parsley, mix. The sauce cannot be stored because the cucumber releases juice. It is advisable to use on the same day.

Recipe 5: “Appetizing” shawarma sauce with mayonnaise

For this sauce you will need good mayonnaise, preferably homemade and hot chili ketchup. The mass turns out to be a beautiful pink color. If you don’t have hot ketchup, you can use regular sauce and add red pepper to it.

Ingredients

100 grams of mayonnaise;

A spoon of hot ketchup;

Spoon of soy sauce;

1 tsp. wine or apple cider vinegar;

Basil sprig.

Preparation

1. Finely chop the basil, mix with soy sauce and vinegar.

2. Add mayonnaise, ketchup and mix well. Ready! You can store this sauce in the refrigerator for two whole days. And if you don’t add basil, it will take longer.

Recipe 6: “Dietary” shawarma sauce

Prepared on the basis of natural yoghurt, it is low-calorie. Ideal for chicken shawarma. But the peculiarity of this sauce is the addition of a certain set of spices.

Ingredients

100 grams of yogurt;

1 teaspoon of prepared mustard;

2 tablespoons lemon juice;

1/3 teaspoon of pepper mixture;

10 coriander seeds;

A pinch of oregano;

5 olives.

Preparation

1. Grind the coriander and mix with yogurt.

2. Add mustard, lemon juice, pepper and oregano. Mix well. Instead of a mixture of peppers, you can use any one type, but it turns out much tastier and more aromatic.

3. Finely chop the olives, add to the sauce and you're done! Add greens as desired.

Recipe 7: Shawarma sauce with egg

A spicy version of shawarma sauce, which is prepared using raw yolks. Therefore, eggs must be of high quality, preferably country eggs. As for oil, it is better not to use pure olive oil, but to use a mixture of it with sunflower oil, it turns out tastier.

Ingredients

8 tablespoons of oil;

150 grams of fat kefir;

Ground black pepper;

Ground red pepper;

3 cloves of garlic;

A little parsley.

Preparation

1. Separate the yolks. We won't need the whites; use them for other dishes, such as omelettes or meringues. Place the yolks in a blender bowl.

2. Add salt, ideally sea salt is used. Add peeled garlic and other spices. We interrupt with a bender.

3. Pour in the oil in a thin stream, whisking continuously.

4. Carefully add kefir, then parsley. The greens can also be chopped or simply chopped and added to the prepared sauce. Assess the taste and add more spices if necessary.

Recipe 8: Creamy shawarma sauce with sesame seeds

It is not advisable to use heavy cream for this sauce, but liquid cream will not work either. The optimal option is 15-20%. Mayonnaise is used as an additive, which can be replaced with yogurt or sour cream if desired.

Ingredients

150 grams of cream;

50 grams of mayonnaise;

spoon of mustard;

15 grams of sesame seeds;

½ lemon.

Preparation

1. Mix cream with mayonnaise.

2. Add mustard. You can use any, but it is better to use homemade hot sauce.

3. Squeeze the juice from half a lemon, add to the mixture and add salt.

4. Pour sesame seeds into a frying pan and lightly brown. Stir constantly so that the grains do not burn.

5. Mix the creamy mixture with fried sesame seeds and you’re done!

Recipe 9: Shawarma sauce “Creamy with cheese”

For this sauce you can use absolutely any cheese: hard, creamy, processed and even sausage. And every time you will get a new taste. The thickness of the mass also depends on the chosen cheese. You can use low-fat cream.

Ingredients

100 grams of cream;

50 grams of cheese;

A spoonful of mustard;

Any spices.

Preparation

1. Mix the cream with chopped garlic cloves. We adjust their number at our discretion. On average, 2 pieces are enough.

2. Add mustard, salt, stir. At the same stage, you can add any other spices: pepper, coriander, curry, paprika. It will be more difficult to stir with cheese.

3. If you use soft cheese, then simply add it to the total mass. If it is hard, then first finely rub it.

4. Mix the sauce, season with dill, you can use fresh or dried.

Recipe 10: “Nut” shawarma sauce with sour cream

Another aromatic sauce that goes especially well with chicken shawarma. But it can also be used for any other. Walnuts need to be dried in advance and ground in a coffee grinder or simply crushed in a mortar.

Ingredients

150 grams of sour cream;

2 cloves of garlic;

Spoon of ground nuts;

A spoon of soy sauce;

Lemon juice or vinegar to taste.

Preparation

1. Mix sour cream with soy sauce, salt and pepper.

2. Chop the garlic and add to the sour cream.

3. Finely chop the cilantro leaves, separating them from the branches, and add them to the sauce.

4. Pour in the walnuts and stir.

5. If the sour cream was sweet, you can add lemon juice or apple cider vinegar. Instead of cilantro, you can use regular parsley.

The sauce will be more aromatic and taste better if the greens intended for addition are ground in a bowl with the rest of the spices. Do the same with garlic. For better flavor, it needs to be cut as finely as possible and ground.

Don't like the color of the sauce? Add colorful ingredients. It could be sweet paprika, aromatic curry spice, bright ketchup or just greens. The mass will acquire not only a new shade, but also taste.

Any extra sauce left? Do not throw it away under any circumstances! It can be frozen directly in a plastic container, and then used for marinating meat, rubbing poultry before frying, and any other products.

Very often, mayonnaise-based sauces turn out to be greasy. Fermented milk products will help correct the situation. Ryazhenka and natural yoghurt will not make the mass liquid, but will reduce the fat content. Along with them, do not forget to add more salt, herbs and other ingredients.

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 line for your favorite juicy shawarma.

Here are a few homemade shawarma recipes:

What is shawarma? In some places it is called shawarma, Karski-style shish kebab; döner; kebab, Turkish pizza, shawarma, gyros and God knows how!

A Middle Eastern dish consisting of pita or pita bread stuffed with grilled, sliced or minced meat, with the addition of fresh vegetable salads, sauces, and spices.

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

Of course, Eastern people make shawarma from lamb, chicken, turkey, and sometimes veal, but we Russians easily make and eat it with pork!

Of course, it is not always possible to fry meat on the grill at home, so there are many recipes that allow you to do without the grill itself and prepare this yummy dish as quickly as possible and without any special frills.

Homemade shawarma - general cooking rules

The meat for shawarma is not lean; there must be a small amount of fat present, otherwise it will be a little dry. The entire cooking process takes no more than half an hour, which allows you to whip up a full meal or host unexpected guests.

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

Sour cream and mayonnaise, ketchup and mustard are often used in the sauce. Prepared shawarma, such as sour cream or garlic, will not spoil it either. 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 difficult. The flatbread is laid out on the table, greased with sauce, there is no need to smear the edges.

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

Well, now let’s leave the talk and get down to business together!

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

three pita breads;
half a kilo of boiled chicken fillet - boil and cool in advance;
a small piece of fresh cabbage;
three cloves of garlic;
fresh cucumber;
medium firm 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 aside - let it brew.

Step 2. Cut the chicken fillet into short strips, fry it in a heated frying pan with the addition of vegetable oil for just a couple of minutes, just until golden.

Step 3. Cut the tomato, cucumber and cabbage into thin strips; after slicing, knead the cabbage a little with your hands so that it loses its elasticity.

Step 4. Place the pita bread on the table, grease it with sauce, lay out the chicken and vegetables in a long mound, grease it and wrap it. You can eat!

Bon appetit!

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

3 thin pita breads;
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 each of sour cream and mayonnaise.

Preparation:

Cut the marinated meat into thin slices across the grain.
Heat a frying pan with a spoon of vegetable oil.
Squeeze the garlic clove and let it fry for literally half a minute. Add the meat and fry until beautifully golden brown. Add a little salt.
Mix sour cream, mayonnaise and the second crushed clove of garlic.
Mix cabbage with onion, cut into thin half rings, add a little salt and mash.
Cut the tomatoes into large strips.
Spread the pita bread on the table. Spread the sauce, lay out a long mound of meat, tomatoes, cabbage and onions, brush the top again and wrap.
Can be heated in the microwave and served hot.

Bon appetit!

Shawarma with sausage is a dish for a sudden snack when you don’t have time to cook something more substantial and tasty.

three hundred grams of good quality boiled sausage;
three pita breads;
one hundred grams of any cheese;
fresh cucumber;
two boiled eggs;
mayonnaise and sour cream, a large tablespoon each.

Preparation:

Cut the sausage into long, large strips; if desired, you can lightly fry it.
Grate the cheese on a coarse grater, cut the cucumber into strips.
Mix the sauce - sour cream and mayonnaise, finely grated eggs, lightly pepper and add finely chopped green onions.
Spread the pita bread and brush with sauce. Place sausage, cucumber and cheese, top with remaining sauce and wrap.

If you heat it in the microwave or fry it in a dry frying pan, it will be absolutely wonderful!

Real sauces for shawarma at home - 6 best for homemade shawarma

Sauces give shawarma juiciness and that same oriental taste if they are prepared correctly. You can get by with 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 gourmet meal!

Squeeze four cloves of garlic into a bowl. Add the juice of half a lime, a tablespoon of sugar, a teaspoon of prepared mustard, half a teaspoon of salt, the same amount of black pepper and paprika, a little saffron, and 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 refrigerate for a couple of hours.

It is best to prepare in a food processor fitted with a blade attachment.

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

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

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

This gravy is also called white.

Chop the 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.

Lightly whisk and place in the refrigerator. It is better to salt with sea salt.

Grind a small bunch of basil with parsley, two large ripe tomatoes, peeled bell peppers, and two onions through a meat grinder.

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

Made with yogurt.

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

Add a little salt and a couple of teaspoons of lemon juice.

And now video recipes:

Anyone can prepare shawarma at home, even a teenager can, after reading this article, please his parents with a tasty and satisfying dinner.

Don’t be afraid to experiment and add something of your own to the dish, and perhaps this addition will become your family secret and pride, and will add unusualness to a well-known dish.

Why is such a seemingly simple dish like shawarma so popular? The trick of this dish is in the sauce, which makes the simple filling juicy and tasty. You can prepare shawarma sauce according to different recipes; there are a huge number of cooking options, so you shouldn’t follow the beaten path and season the filling with ready-made mayonnaise and ketchup.

When preparing shawarma, the sauce is used to season the filling and grease the pita bread. It is the sauce that gives the products juiciness and taste. You don't need to be a culinary genius to make a delicious shawarma dressing at home. It's quite simple.

You can use fermented milk products (kefir, sour cream, fermented baked milk), mayonnaise, tomato sauce or vegetable oil as a basis.

But the additions can be very diverse. First of all, these are a variety of spices; not a single delicious sauce can do without them. In addition, spicy herbs are often added, which must be thoroughly washed, dried well and finely chopped.

Other products are also used as additions - cheese, mushrooms, vegetables, nuts. They require preliminary preparation - chopping, frying, stewing, etc.

Interesting facts: the world's largest shawarma, listed in the Guinness Book of Records, was prepared in Ankara. It took the meat of seven cows to prepare it, and the total weight of the dish was 98 kg.

Classic shawarma sauce

It is difficult to say which shawarma sauce has the right to be called “classic”. The sauce that is prepared in most oriental restaurants can be mistaken for a classic. So, a sauce with ideal proportions of ingredients.

250 gr. mayonnaise;
200 gr. kefir;
3 tablespoons sour cream;
3-4 cloves of garlic;
1 teaspoon curry;
0.5 teaspoon hops-suneli;
0.5 teaspoon ground sweet paprika.

The sauce is easy to prepare. Mix a measured amount of mayonnaise, sour cream and kefir. We use thick sour cream with a fat content of at least 20%. This will be the basis of the future sauce.

Advice! Ideally, you should use homemade mayonnaise. If you prefer to buy this sauce at the store, use the classic version. Light mayonnaise and sauces with various additives are not suitable.

We peel the garlic, pass it through a press and grind it with the addition of a pinch of salt and dry spices (paprika, curry, suneli hops). Add the garlic mixture to the sauce base and stir thoroughly.

The sauce is ready, but it is advisable to let it stand in the refrigerator for 2 hours so that all the spices have time to “disperse” and “make friends” with each other.

Garlic sauce for shawarma

Savory is preferred by lovers of spicy snacks. This option is ideal for chicken shawarma.

1 glass of kefir;
4 yolks;
100 ml vegetable oil;
2 teaspoons prepared mustard;
5 cloves of garlic;
1 teaspoon salt;
0.5 teaspoon ground black pepper;
1 pinch of red hot pepper;
2-3 sprigs of parsley.

Boil the eggs hard, cool, peel and remove the yolks. Grind the yolks with a fork, add mustard to them, stir until smooth. Add kefir little by little, stirring constantly. Salt and pepper the sauce. Continuing to whisk the mixture, add oil one spoonful at a time. Then add crushed garlic to the sauce.

Read also: Guacamole sauce: composition and 3 recipes

Place the sauce in the refrigerator for an hour. Before use, add finely chopped herbs.

Kefir sauce

A very simple kefir sauce can be prepared very quickly. This dressing option will appeal to those who count calories, as it is lower in calories than sauces prepared with mayonnaise and vegetable oil.

We will add chopped herbs to the kefir, so the sauce will turn out to be a pleasant, soft green color.

1 glass of kefir, it is advisable to choose a product with a fat content of 3.2%, as it is thicker than the low-fat version of the fermented milk drink;
3 cloves of garlic;
1 bunch of parsley;
lemon juice, salt and pepper to taste.

First of all, you need to wash and dry the greens. Then you need to finely chop it, or even better, grind it in a blender. Mix chopped herbs with kefir, add chopped garlic. All that remains is to season the sauce to taste by adding salt, pepper and a few drops of lemon juice.

Preparing white sauce

To prepare white shawarma sauce, we will use fermented baked milk. But this ingredient can be replaced with any fermented milk product that you like best.

3 tablespoons of fermented baked milk with a fat content of at least 4%;
3 tablespoons of mayonnaise;
3 tablespoons sour cream;
1 clove of garlic;
1 tablespoon lemon juice;
3 arrows of green onions;
5-6 sprigs of herbs (dill or parsley);
ground black and red pepper to taste.

Wash the greens thoroughly, dry and chop coarsely. Put it in a blender bowl, add the garlic there and chop it well. If you don’t have a blender at hand, you can simply chop the garlic and herbs very finely.

In a separate bowl, mix fermented baked milk, mayonnaise and sour cream, mix. Then add the mixture of garlic and herbs. Season with lemon juice and spices, mix well. Let it sit in the refrigerator for at least one hour.

Sour cream sauce with cucumbers

Let's prepare sour cream sauce with pickled cucumbers.

2 tablespoons sour cream;
2 tablespoons of kefir;
4 cloves of garlic;
3 pickled cucumbers (gherkins);
salt and spices to taste;
If desired, you can add finely chopped greens.

For this sauce, we will chop the garlic coarsely, it will “give” its aroma to the sauce, and then we will remove it from the sauce. But if you like garlic in your dishes, you can chop the garlic finely and mix it with the sauce base.

The base for this recipe is kefir and sour cream; they need to be mixed until completely homogeneous. Finely chop the pickled cucumbers, mix with the base and garlic. Season with salt and spices to taste. Let the sauce sit in the refrigerator for one hour. If desired, add greens.

Red sauce with garlic

Delicious red shawarma sauce is prepared from ready-made sauces. If you are against store-bought ketchup and mayonnaise, then you can prepare these sauces at home yourself in advance.

50 ml ketchup;
50 ml classic mayonnaise;
50 ml sour cream;
4 cloves of garlic.

Mix sour cream with mayonnaise and ketchup into bowls, mix very thoroughly so that the sauce is homogeneous.

Read also: Balsamic Sauce – 9 Homemade Recipes

We peel the garlic cloves, chop them very finely or pass them through a press. Add garlic to the sauce base. Mix thoroughly again. Let the sauce sit for 1 hour in the refrigerator. The sauce is ready.

Cheese sauce

The cheese sauce is very tasty. You can not only season shawarma with it, but also spread it on bread, and also use it to season various dishes.

2 cloves of garlic;
100 ml cream (20%);
100 gr. hard cheese.

Choose the cheese for the sauce according to your taste, some like spicier varieties, others prefer a soft, creamy taste.

You need to grate the cheese and chop the garlic. Boil the cream and remove from heat, immediately add grated cheese to the hot cream. We do not add the cheese all at once, but a little at a time, stirring vigorously so that it has time to melt in the hot cream. When the sauce has cooled a little, add crushed garlic to it, salt and pepper according to your taste.

Spicy shawarma sauce

You can prepare a spicy sauce for shawarma; this dressing option is preferred in Turkey.

1 large red sweet pepper;
2 onions;
2 tablespoons olive oil;
1 teaspoon ground coriander;
1 bunch of fresh cilantro;
0.5 bunch of fresh dill;
1 teaspoon lemon juice;
red and black pepper, salt to taste.

Peel the onion, wash it, cut it into 4 parts. Place the onion in the blender bowl. We clean the bell pepper from seeds, cut it into several parts, and also place the pepper in a blender.

We thoroughly wash the greens, shake off droplets of moisture, and dry them. Coarsely chop or simply tear the greens with your hands and add to the onions and peppers. Grind the ingredients to a smooth puree.

Then pour in vegetable oil, add tomato paste, add dry spices, salt to taste, pepper, using both types of pepper. Turn on the blender again so that all ingredients are well mixed. Let the sauce sit in the refrigerator for at least one hour.

Tomato sauce recipe

It’s delicious; it’s perfect for a variety of types of shawarma.

1 white salad onion;
1 tablespoon of tomato paste;
1 tomato;
1 pod of bell pepper, preferably red;
2 tablespoons vegetable oil;
1 teaspoon dry ground basil;
1 dessert spoon of lemon juice;
salt, ground black pepper to taste.

First of all, you need to peel the vegetables and wash them well. It is advisable to use white onions; they have a less pungent taste than onions. It should be peeled and coarsely chopped.

Advice! If you don’t have a white salad onion on hand, you can take a regular onion; it should be peeled, chopped and scalded with boiling water.

The tomato should be immersed in boiling water for 1 minute, then removed with a slotted spoon and placed in a bowl of cold water. When the tomato has cooled, remove the skin. Cut into several slices and cut out the places where the stalks are attached. Peel the bell pepper from seeds and cut into pieces of arbitrary shape.