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About This Recipe
Homemade shawarma with Korean carrots has a very expressive, bold flavor that usually appeals to all fans of this fast food. The filling's base is turkey, or rather, tender fillet that is pre-baked in the oven (feel free to use chicken if you'd like). The essence of the recipe will not surprise true shawarma connoisseurs: the poultry is sliced, combined with prepared vegetables, Korean-style carrots, and wrapped in a thin lavash sheet. All that's left is to grill the shawarma on a grill pan to create appetizing grill marks and serve it delighting everyone at the table.
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Cooking
Cooked
Planned
Ingredients List
Total ingredients: 14
Serves:
Thin pita bread - 2 pcs.
Nuggets with turkey fillet Slivushki Vyazanka - 300 g
Tomatoes - 300 g
fresh cucumbers - 200 g
Red onion - 100 g
Chinese cabbage - 100 g
Korean carrot - 100 g
lettuce leaves - 6 pcs.
Sour cream with fat content from 20% - 60 g
Tomato spaghetti sauce - 25 g
Mustard - 10 g
Ground paprika - ½ tsp
Salt - to taste
Ground black pepper - to taste
Nutrition Facts
Serves:
🥓
Fat
75г
🍚
Carbohydrates
221г
🥩
Protein
64г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
Prepare shawarma ingredients. Wash the turkey fillet and dry well with paper towels. Salt, pepper, season with paprika. Rub the spices into the fillets.
Step 2
Preheat the oven to 200°C. Place the prepared turkey breast on a sheet of foil and fold the edges over the top to leave a small opening. Pour some warm water into it (a couple of tablespoons). Bake for 35 minutes.
Step 3
Let the turkey fillet cool slightly in the foil to make the flesh more tender. During this time, prepare the other shawarma ingredients: vegetables and lettuce.
Step 4
Cut off the ends of the cucumbers. Cut the fruits into longitudinal slices and then into thin strips. If the seeds are large, it is better to cut them out along with part of the pulp.
Step 5
Cut the tomatoes into halves, remove excess juice and seeds. Cut the remaining part into strips. Peel the red onion and cut into thin rings. You can mix it with lemon juice: the taste of shawarma will acquire very interesting notes.
Step 6
Chop the Beijing cabbage thinly. Place Korean carrots on 2-3 layers of paper towels to absorb the marinade. Wash the lettuce leaves and dry well.
Step 7
Prepare shawarma sauce with Korean carrots. Place sour cream in a bowl. Add tomato sauce and mustard. Salt and pepper to taste. Mix thoroughly.
Step 8
Cut the warm turkey fillet into strips the same size as the cucumbers and tomatoes. Lay out sheets of pita bread on the work table. Brush half of each with the resulting sauce, leaving about 7cm of free edges.
Step 9
Place lettuce, onions, cucumbers, tomatoes, Chinese cabbage, carrots and turkey fillet on the sauce. Fold the edges of the lavash sheets inward and wrap the filling so that it is all “sealed.”
Step 10
Fry the shawarma and Korean carrots alternately in a dry grill pan on all sides. Dark stripes should appear on the surface. Serve the shawarma immediately.
Enjoy your meal!
Follow the instructions step by step