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Recipes with lavash

Homemade shawarma with pork

20 min
Cooking time:
10 min
3 servings


Step 1. Prepare products for cooking shawarma. It is better to take pork tenderloin or its softest places, but not too fat. Instead of Chinese cabbage, you can take the usual white cabbage. From spices take any favorites.

Step 2. Wash the cabbage, cut the desired part. Cut it into thin strips. If you have white cabbage, then lightly squeeze it with your hands, add a little salt. This will make it softer and tastier. It is not necessary to do so with Beijing, it is so soft.

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

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

Step 5. Wash the meat and dry well. Wet meat when fried will begin to emit a lot of unnecessary liquid, which will adversely affect its taste and softness. Cut the meat into thin strips. Be sure to consider the direction of the fibers when cutting. To keep the meat soft, you need to cut across the fibers. When sliced, the fibers will shrink and the meat will be stiff.

Step 6. Prepare the sauce. Add ketchup to mayonnaise and mix.

Step 7. Heat a frying pan over medium heat. Pour a small amount of vegetable oil and heat it for a few minutes. It is very important to heat the pan well, the meat will immediately begin to fry, and a crust is formed on it, which seems to "seal" the juice inside, which is why the meat will remain soft and juicy. For the same reason, immediately start stirring the meat to fry it on all sides.

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

Step 9. Then remove the lid and, if there is moisture left in the meat, evaporate it. If the meat is already dry and fried, then turn off the heat. Let the meat cool a bit, but not too much, just so it is not scorched.

Step 10. Unfold the sheet of pita short to yourself. Spread in the middle, slightly back from the edge, a couple of tablespoons of sauce.

Step 11. Put the cabbage on it. Place the cucumbers on top.

Step 12. Put the meat on top of the vegetables. Divide the amount of vegetables and meat in portions. That is, one serving, a third of the total.

Step 13. Put tomato slices on top.

Step 14. Start wrapping the shawarma. First, bend the remaining edge by placing it on the filling. Then bend the side edges on both sides.

Step 15. Wrap the whole pita in this way, flattening the filling a bit.

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

Step 17. Fry the shawarma on both sides until striped. Frying is not a mandatory process. Shawarma can be eaten immediately after wrapping. But when frying pita bread is slightly crispy, the filling is well heated, which has a very positive effect on the taste of shawarma. When serving, you can cut the shawarma in half, so it will be easier to eat.


Thin lavash:

150 g


400 g

Chinese cabbage:

200 g


3 pcs


2 pcs


to taste

Ground black pepper:


Dried paprika:



6 tbsp.


2 tbsp.

Nutritional value:


167 kcal


6 g


12 g


8 g


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