Homemade Pork Shawarma: A Balanced, Flavorful Meal

The most delicious and appetizing of ordinary products! Homemade shawarma with pork can be considered a healthy food — it contains all the components a person needs: proteins, fats, carbohydrates. Plus lots of fresh vegetables. Shawarma can serve as a full dinner or a filling snack.
cook time: 30 min
Elijah Stroud
Homemade Pork Shawarma: A Balanced, Flavorful Meal

Nutrition Facts (per serving)

177
Calories
13g
Fat
8g
Carbs
6g
Protein

Ingredients (3 portions)

Basic:

Tomatoes 2 pc
Salt to taste
Ground black pepper to taste
Pork (pulp) 400 g
Mayonnaise 6 tbsp
cucumbers 3 pc
Ketchup 2 tbsp
Ground red pepper to taste
Lavash thin (3 pieces) 150 g
Chinese cabbage 200 g

Recipe instructions

Step 1

Step 1
How to make homemade shawarma with pork? Prepare your food. Take the freshest and softest lavash; the taste of the future shawarma half depends on its taste. It is better to take pork tenderloin or its softest parts, but not too fatty. Instead of Chinese cabbage, you can use regular white cabbage. Take any spices you like.

Step 2

Step 2
Wash the cabbage and cut off the desired part. Cut it into thin strips. If you have white cabbage, then lightly squeeze it with your hands, adding a little salt. This way it will become softer and tastier. You don’t have to do this with Beijing — it’s already soft.

Step 3

Step 3
Rinse the cucumbers well and dry. Cut off their ends. Cut the cucumbers into thin strips. To do this, first cut them into plates lengthwise, and then cut these plates crosswise.

Step 4

Step 4
Wash the tomatoes and dry them. Using a sharp knife, cut them into thin rings.

Step 5

Step 5
Wash the meat and dry it well, otherwise excess moisture will not allow it to fry — it will stew. Cut the meat into thin strips. Be sure to consider the direction of the grain when cutting. To keep the meat soft, cut across the grain. When slicing lengthwise, the fibers will shrink and the meat will be tough.

Step 6

Step 6
Prepare the sauce. Add ketchup to mayonnaise and stir. I indicated the proportions according to our taste, I advise you to add a little bit at a time and try, you can add more or less ketchup.

Step 7

Step 7
Heat a frying pan over medium heat. I fry in a non-stick pan. Pour a small amount of vegetable oil and heat it for a few minutes. Place the meat. It is very important to heat the pan well, the meat will immediately begin to fry, and a crust will form on it, which will “seal” the juice inside, making the meat remain soft and juicy. For the same reason, immediately start stirring the meat so that it is fried on all sides.

Step 8

Step 8
When the meat changes color, add salt and spices. Stir. Reduce heat, cover the pan with a lid and leave the meat to simmer for 10-15 minutes. Itʼs pork after all, it needs time to cook.

Step 9

Step 9
Then remove the lid and if there is any moisture left in the meat, evaporate it. If the meat is already dry and browned, turn off the heat. Let the meat cool a little, but not too much, just so it doesnʼt burn.

Step 10

Step 10
Unfold the lavash sheet with the short part facing you. Spread a couple of spoons of sauce in the middle, slightly away from the edge.

Step 11

Step 11
Place cabbage on it. Place cucumbers on cabbage.

Step 12

Step 12
Place meat on top of vegetables. Distribute the amount of vegetables and meat approximately into portions. That is, for one serving — a third of the total amount.

Step 13

Step 13
Place tomato slices on top.

Step 14

Step 14
Start wrapping the shawarma. First, fold the remaining edge over the filling. Then fold the side edges on both sides.

Step 15

Step 15
Wrap the entire pita bread in this way, slightly flattening the filling.

Step 16

Step 16
Preheat the grill pan. Place the finished shawarma on it.

Step 17

Step 17
Fry the shawarma on both sides until stripes appear. Roasting is an optional process. Shawarma can be eaten immediately after wrapping. But when fried, the lavash turns out slightly crispy, the filling warms up well, which has a very positive effect on the taste of shawarma. When serving, you can cut the shawarma in half, this will make it easier to eat. Bon appetit!

Additional rubrics

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