It's hard to say exactly where the shawarma came from, because its variations are found in dozens of different countries. Lately I like to experiment with just such local recipes. For example, here is a Syrian shawarma.
Ingredients
- Lavash - 4 of the sheet
- Chicken fillet - 500 g
- Tomatoes - 4 pieces
- Bell pepper - 2-3 pieces
- Bow purple - 2 pieces
- Spices and seasonings - 1 tbsp.l.
Step-by-step cooking recipe
Cut the chicken into strips and marinate in spices for a couple of hours.
Fry it in a frying pan, stirring.
Add the chopped onion and fry for a couple more minutes.
Add the chopped tomatoes and peppers, and fry until the vegetables are ready.
Let the filling cool down a little and wrap it in pita bread.
If desired, fry the shawarma from all sides.
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