- one third of a head of young cabbage (approximately 300 g)
- 2 medium cucumbers
- juice and zest of half a small lemon
- 1 tbsp Extra Virgin Olive Oil
- 500 kg of cooked kebab, preferably made from beef or lamb
- 4 large sheets of thin Armenian lavash
- cooking oil for grid lubrication
For the sauce
- 200 g very thick homemade mayonnaise
- 2 tsp TABASCO® Scorpion Sauce + Salad
- 4-5 sprigs of young parsley and / or cilantro
STEP-BY-STEP COOKING RECIPE
Chop the cabbage finely. Cut the cucumbers into thin and short strips. Mix cabbage and cucumbers. Rub the salt with a pestle and zest. Add to vegetables along with lemon juice, mix by hand and leave for 20 minutes. Drain excess juice. If it turned out quite a lot, squeeze out the vegetables a little. They should not be wet. Drizzle with oil and mix. Leave before use.
Combine mayonnaise, TABASCO® Scorpio sauce and finely chopped greens.
Kebab cut into small pieces, convenient for eating. Stir it with half the sauce. Leave before use. Mix the salad with a few drops of TABASCO® Scorpio sauce.
Smear each sheet of pita bread with the sauce, not reaching the edge of 2 cm. Put the chopped meat and salad along the short edge. Roll into a fairly tight roll. Fry on a grill of barbecue or barbecue with vegetable oil for 1-2 minutes. from each side. Do not burn the shawarma, just warm and fry a little. Serve the shawarma warm, cut in half. For convenience, wrap it in baking paper on one side.
By the way
TABASCO® Scorpion Sauce – the sharpest sauce in the pepper sauce family TABASCO®! This fiery burning sauce combines the spiciness of Scorpio pepper with the sweetness and aroma of guava and pineapple mixed with traditional TABASCO® sauce. The sauce is 10 times sharper than TABASCO® Original Red Pepper Sauce: according to the Scovilla scale, this sauce has a sharpness of 23,000 – 33,000. TABASCO® Scorpion Pepper produced by a limited party in Louisiana.
Servings Per Container
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Table of weights and measures
Illustrations to the material: LLC Publishing House Gastronom
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