Shawarma
There are a huge number of shawarma/shaverma recipes, just like borscht. Everywhere they cook it in their own way, based on cultural and gastronomic peculiarities. I have tried options in different countries from Lebanon to Germany and Israel and, to be honest, I have never found the “right” shawarma. Probably because it does not exist, although in Beirut we found a recipe with basturma, and it was, of course, fantastically delicious! ❤️
My version, which I want to share with you, is absolutely universal. It is not necessary to use the spices from the recipe or mayonnaise with ketchup, or even meat: use what you like, replace, in general, experiment! After all, shawarma is exactly about this. The main thing to pay attention to is the baking method that I show. This is what you should stick to. And set the oven to 200C minimum to fry the edges of the meat as much as possible 🌯 Bon appetit and more experiments in life 😉
Peace, Love and a speedy spring to everyone already there.
Your chef Kostya ✌🏽
Ingredients for 4 servings:
🌯1 kg boneless chicken thighs
🌯2 medium potatoes
🌯1 pack of thin pita bread
🌯2 cucumbers
🌯2 tomatoes
🌯1 tbsp paprika
🌯1 tbsp garlic
🌯1 lemon
🌯2 tbsp vegetable oil
For the sauce:
🌯3 tbsp mayonnaise or sour cream
🌯3 tbsp ketchup
🌯2 cloves garlic
🌯1 bunch of your favorite greens
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