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Cooking Time
30 min.
Serves
2
Difficulty
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About This Recipe
Perhaps the recipe for homemade shawarma with sausage might cause confusion among those who are intolerant to any changes to classical canons, but we assert that this version fully has the right to exist. Yes, the taste will not be very similar to the traditional one, but many will definitely like it. After all, let's admit that sausage is a product found in the refrigerator of 90% of our population, and it is not so rare to include it in various dishes. That is why we decided to conduct a daring culinary experiment with shawarma, and it turned out wonderfully. The sausage was sliced and fried in a pan, then combined warm with fresh vegetables, sprinkled with grated cheese, seasoned with a delicious sauce, and wrapped in lavash. It turned out great, as you can easily confirm.
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Ingredients List
Total ingredients: 15
Serves:
Thin pita bread - 2 pcs.
Boiled sausage - 200 g
fresh cucumbers - 150 g
Tomatoes - 150 g
Carrots in Korean classic ready - 100 g
Red onion - 80 g
Chinese cabbage - 80 g
lettuce leaves - 6 pcs.
Parsley - 2 bunch
Garlic - 1 clove
Hard cheese - 100 g
Mayonnaise - 60 g
Tomato spaghetti sauce - 60 g
Vegetable oil - 1 tbsp
Salt, freshly ground black pepper - to taste
Nutrition Facts
Serves:
🥓
Fat
165г
🍚
Carbohydrates
151г
🥩
Protein
85г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
Prepare shawarma ingredients. First cut the boiled sausage into circles and then into strips. Heat vegetable oil in a large frying pan. Add sausage and lightly brown on all sides over medium heat. Let the sausage cool slightly.
Step 2
Wash the cucumbers and tomatoes for shawarma and dry. Cut off the ends of the cucumbers. First cut the fruits into long longitudinal slices and then into thin strips.
Step 3
Cut the tomatoes in half and remove the bases of the stems. If the fruits have too much juice and pulp, remove them. Cut the remaining part into strips.
Step 4
Peel the red onion for shawarma and cut into rings. Wash the parsley and lettuce leaves and dry well with paper towels. Remove the leaves from the parsley sprigs and chop them.
Step 5
Chop the Beijing cabbage thinly. Squeeze the Korean carrots lightly to remove excess liquid. Grate the hard cheese on a coarse or medium grater.
Step 6
Prepare the shawarma sauce. Peel the garlic and pass through a press into a bowl. Add mayonnaise and tomato sauce. Salt and pepper to taste. Mix thoroughly.
Step 7
Place sheets of pita bread on a work surface. Brush half of each with the resulting sauce, leaving about 7 cm wide edges free. Place lettuce leaves slightly overlapping.
Step 8
Distribute prepared onions, cucumbers, tomatoes, parsley, Chinese cabbage, carrots and sausage on top. Sprinkle with cheese. Fold the edges of the lavash sheets inward and wrap the filling so that it is all “sealed.”
Step 9
Fry the shawarma one at a time in a dry grill pan on all sides until stripes appear. Serve immediately. You can serve additional sauce separately to taste.
Enjoy your meal!
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