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Homemade Chicken Shawarma in Lavash
Instructions
To prepare the homemade chicken shawarma in lavash, a certain set of products is necessary. The Korean-style carrots are a properly mandatory component of the dish. Of course, you can buy the carrots ready-made in the supermarket or at the market, or you can make them yourself at home. Moreover, the homemade version is genuinely not difficult at all to prepare. Grate the fresh carrots using a Korean-style julienne grater.
Prepare all the ingredients from the list above for making the spicy Korean-style carrots component.
Add the salt, sugar, vinegar and the measured spices to the grated carrots and mix thoroughly. You can even rub it together with your clean hands for the best flavour distribution.
Heat the oil in a small saucepan until very hot and immediately add it to the seasoned carrots. Mix the carrots well so that the hot oil and all the spices combine properly with the grated carrots. Set the bowl with the marinating carrots aside, and during this time, prepare the following remaining ingredients.
Cut the chicken fillet in half lengthwise into two thinner sheets. Pork loin can also be used instead of chicken if preferred.
Season the prepared meat with salt and freshly cracked pepper, and let it marinate briefly for about five minutes total at room temperature.
Fry the marinated meat in a hot skillet over medium heat until properly golden brown across the surface, but be careful not to overcook it down to dry crumbly texture. Set the cooked meat aside on a clean plate to cool briefly.
Prepare the fresh vegetables as per the list above on a clean work surface. Shred the cabbage finely with a sharp knife. Use Chinese (Napa) cabbage; young white cabbage will also work as an acceptable substitute.
Cut the peeled onion in half lengthwise and slice it thinly into delicate half-rings.
Cut the ripe juicy tomatoes into similar half-rings as well. The thickness of each slice should be roughly four to five millimetres for the most uniform finished texture.
Cut the pickled or lightly salted cucumbers into thin rounds first, and then cut those rounds at an angle into thin matching strips.
Cut the cooled chicken fillet into thin matching strips as well for even distribution in the wrap.
You can add your favourite extra ingredients to the sauce. For example, you can add a small spoonful of ketchup to the basic sauce for added tomato note.
Mince the fresh garlic finely with a knife or press it through a garlic press. Add salt and pepper to taste in the prepared sauce.
All the prepared ingredients are now ready, let's start assembling the homemade chicken shawarma in lavash.
Place the soft Armenian lavash sheet flat on a clean working surface. Leaving about ten centimetres clear from the edge, apply the prepared sauce. Leave about five to seven centimetres from the top and bottom edges as well.
Layer the prepared ingredients one by one onto the sauced area. The order of ingredients is genuinely arbitrary. This time we placed the cooked meat first.
On top of the meat, add the finely shredded cabbage in an even layer.
On top of the cabbage layer, place the prepared Korean-style carrots. By this time, the carrots have already absorbed all the marinade flavours and become very tasty and properly aromatic thanks to the spicy seasonings. On top of the carrots, place the sliced onion.
The next layer is the chopped pickled cucumbers strips.
Then add the prepared slices of fresh ripe tomatoes on top.
On top of the tomatoes, spread a little extra sauce for added moisture and flavour.
Finish with a final layer of fresh chopped parsley scattered evenly across the top.
Form the shawarma into a tight wrap. Fold the lavash from the top and bottom edges, exactly as shown in the photo above.
Cover the assembled products with the part of the lavash that we set aside earlier on the workspace.
Roll the lavash gently into a tight cylindrical roll. The shawarma preparation is now ready. Repeat this assembly process with the remaining products on the work surface.
From the prepared products, we ended up with four complete shawarma preparations. Fry each shawarma briefly in a dry pan until it develops a crispy golden crust on the outside surface.
The homemade chicken shawarma in lavash is now properly ready. We have four full portions ready to serve as a beautifully filling snack. A breaded cutlet with fresh salad and warm bread that is convenient to take with you to study or to the office for a satisfying lunch break.Having prepared such convenient wraps, they can be taken on a picnic, and directly at the barbecue grill, the wraps can be browned briefly. The finished shawarma will be properly tasty, beautifully hearty, and very convenient to eat.Be sure to prepare this beautifully simple wrap dish at home for the family. Bon appetit!
Tips
- 1
Use proper soft fresh Armenian lavash rather than dry stale lavash, since fresh lavash rolls beautifully without cracking or tearing along the seams during the assembly step. Slightly stale lavash can be refreshed with a brief sprinkle of warm water and a 30-second microwave heating before use. The brief search for fresh lavash genuinely matters for the most beautifully neat finished shawarma every single time at home.
- 2
Make the homemade Korean-style carrots component fresh on the same day for the best finished flavour, since the spicy oil dressing brightens considerably during the brief marinating time. To pair this beautifully classic homemade street-food wrap with another properly fresh accompaniment for a complete weekday lunch menu, try our beautifully bright yellow turnip salad with sour cream as a refreshing crunchy side salad to serve alongside the warm wrap.
- 3
Cool the cooked chicken fillet completely before slicing into strips, since hot chicken loses moisture quickly when cut and produces dry stringy strips in the finished wrap. The brief cooling step on a clean plate genuinely matters for the most beautifully juicy finished chicken texture inside the wrap. A few minutes of patience pays off considerably in the final eating experience.
- 4
Brown the assembled shawarma briefly in a dry pan or on a grill for the most authentic crispy finished texture and the best street-food flavour profile. For another properly classic homemade savoury lunch recipe to add variety to your weekly menu, try our beautifully tender chicken drumsticks with potatoes in soy-tomato sauce in a sleeve as a heartier baked oven alternative for properly satisfying weekend dinners.
FAQ
Can I use beef or pork instead of chicken? +
Yes, both pork loin and lean beef strips work absolutely brilliantly as substitutes for chicken in this shawarma recipe with broadly similar results. Pork produces a slightly fattier finished result that many shawarma fans actually prefer, while beef gives a deeper, more savoury finished flavour profile. Adjust the cooking time slightly based on the chosen meat: pork needs about the same time as chicken, while beef strips cook faster over higher heat for the most properly tender finished texture.
Can I make this without the Korean-style carrots? +
Absolutely. While the spicy Korean-style carrots are a properly traditional shawarma component, you can substitute with regular grated raw carrots tossed briefly with a small splash of vinegar and a pinch of paprika, finely shredded red cabbage, julienned beetroot or even pickled cabbage for a similar crunchy spicy finished note. Each substitute brings its own slightly different finished flavour profile to the wrap. The shawarma still tastes beautifully delicious without the traditional carrots component.
How long do these shawarma keep? +
Shawarma is genuinely best eaten immediately after assembly when the lavash is still soft and the vegetables are still crisp and fresh. Pre-assembled shawarma can be wrapped tightly in cling film and refrigerated for up to one full day for emergency lunches, but the lavash will soften noticeably and the texture will not be quite as good as the freshly made version. Store the prepared components separately in airtight containers and assemble just before eating for the best finished result every time.
Can I make a vegetarian version? +
Absolutely. Skip the chicken entirely and substitute with grilled halloumi cheese, marinated tofu strips, sautéed mushrooms, falafel patties, roasted chickpeas or even spiced lentil patties for a beautifully satisfying meat-free finished wrap. Each substitute brings its own slightly different finished flavour and texture to the wrap. Add extra Korean-style carrots and cabbage for added bulk and crunch in the vegetarian version, plus a generous spoonful of garlicky tahini sauce for the most properly authentic finished flavour profile.
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