Shawarma with chicken and vegetables
WHAT YOU WILL NEED
From ingredients
7 products
SIMPLE PROCESS
Step by step recipe
The secret to this recipe is the right batter for the wrap — thin and elastic to hold the filling without tearing. Slice the veggies into thin strips to keep them crisp. Follow our steps, and your shawarma will be as good as from a pro.
Prepare the Filling
Cook or roast the chicken breast beforehand (cooking time not included). Slice the cucumber, tomato, and Chinese cabbage into thin strips. Shred the chicken into thin pieces.
Make the Wrap Batter
In a small bowl, beat the egg and add 1 tablespoon of mayonnaise (about 15 g). Mix until smooth. The batter should be as runny as an omelet.
Cook the Wrap
Heat a skillet with sunflower oil. Pour in the batter and spread thin. Cook over medium heat until golden (about 1-2 minutes), flip and cook another minute. Transfer to a plate.
Mix the Filling
In a separate bowl, combine the veggies, chicken, and the remaining mayo (about 45 g). Season with salt and pepper to taste.
Roll the Shawarma
Place the filling near one edge of the wrap. Roll it up like a burrito, tucking in the sides to keep the filling inside.
Serve
Cut the roll into pieces or serve whole. For a crispy finish, toast it in a dry skillet for a minute. Enjoy!
CHEF'S TIP
Thin and Strong Wrap
For a wrap that won't break, add about 1 tablespoon of mayo (around 15 g) to the egg batter and whisk well. Fry in a hot, oiled skillet until golden on both sides.
Juicy Filling
Use cooked or roasted chicken breast, sliced against the grain. Cut cucumber, tomato, and cabbage into thin matchsticks so they distribute evenly and don't make the wrap soggy.
Don't Overdo the Sauce
Use mayo sparingly — part for the wrap, the rest for the filling. For a spicy kick, mix a teaspoon of mustard or hot sauce into the mayo.
Make It Crispy
After rolling, toast the wrap in a dry skillet for 1–2 minutes per side — it gets a crispy crust like authentic shawarma.
SUBSTITUTIONS
Add your taste
- Beef or Pork Replace chicken with cooked beef or pork, sliced thinly. Cooking time stays the same.
- Veggie Version Skip meat, add more veggies (bell pepper, carrots, mushrooms) and tofu for protein.
- Yogurt Sauce Substitute mayo with Greek yogurt mixed with garlic and herbs — lower calories and fresher taste.
- Use Pita or Lavash Use a store-bought thin lavash or tortilla instead of making the wrap — then it's ready in just 5 minutes.
HOW TO STORE
How to Store Homemade Shawarma
Best eaten fresh, but if you have leftovers, wrap in foil or plastic and refrigerate for up to 2 days. Reheat in the microwave for 1-2 minutes or in a dry skillet for crispiness. Not recommended for freezing — the wrap gets soggy.
GOOD TO KNOW