Shawarma with sausage at home. Homemade shawarma with sausage
10.09.2016
Shawarma, or as it is also called, shawarma is a delicious, hearty and easy-to-prepare appetizer, originally from the east.
So that you do not buy it in questionable establishments, we will teach you how to cook this dish at home.
Shawarma with sausage - the basic principles of cooking
Shawarma is cooked in thin Armenian lavash. You can buy it at the store or make your own. The main requirement is that the pita bread is fresh. The dried sheet will crack, which means that it will be problematic to roll it up.
As a rule, shawarma is prepared with meat, but it can be replaced with boiled or smoked sausage... The result is no less tasty.
In addition to lavash and sausage, two types of sauce (tomato and white), fresh or pickled vegetables, cheese, etc. are used to make shawarma.
You can use ketchup, mayonnaise, tomato sauce, or sour cream as a sauce. If there is a desire and time, more complex sauces are prepared based on these products.
Vegetables and sausage are chopped into thin strips. A sheet of pita bread, where the filling will be located, is greased with white sauce, sausage and vegetables are laid out. Watered on top tomato sauce and wrapped in an envelope, roll or bag. Then the shawarma is fried in a dry frying pan until lightly browned, so that the filling warms up well.
Recipe 1. Shawarma with sausage and watercress
Ingredients
100 g ketchup;
-
bell pepper pod.
a sheet of thin pita bread;
two processed cheese;
100 g watercress;
100 g of boiled sausage;
Cooking method
1. We unfold a sheet of pita bread on the table. Combine ketchup with mayonnaise and mix well. Lubricate the whole pita bread with the resulting mixture.
2. Rinse lettuce leaves, dry and spread in the center.
3. My tomato, wipe and cut into small pieces. Put on lettuce leaves.
4. Washed three cucumber on a medium grater. Put the cucumber chips on the tomato.
5. Remove the stalk from the bell pepper and clean the seeds. Cut the vegetable into strips, making it as thin as possible. Lay out over the cucumber.
6. Three sausages in coarse shavings and put on top of the vegetables.
7. The last layer is spreading the grated processed cheese... We wrap the filling in the pita bread with an envelope. Put the shawarma in a preheated pan with butter, seam side down and fry until golden brown. Then turn over and cook on the other side. We transfer to a plate covered with napkins to get rid of excess fat.
Recipe 2. Shawarma with sausage and Korean carrots
Ingredients
two cucumbers;
150 g of cheese;
200 g of Korean carrots;
six leaves of Chinese cabbage;
two tomatoes;
fresh herbs - a bunch;
400 g of sausage.
two sheets of thin pita bread;
Ingredients
1. Free the sausage from the film and cut into small pieces. Fry, stirring constantly, in hot oil for ten minutes. You can season with spices.
2. Rinse the tomatoes under the tap, dry and cut into thin slices.
3. Wash cucumbers, wipe with a towel and chop into thin strips.
4. Chop the Chinese cabbage as thin as possible. Wrinkle lightly with your hands.
5. Finely chop the greens. Grate cheese coarsely.
6. Spread a sheet of pita bread on the table. Put the cooled sausage in the middle. Put tomatoes, cucumbers, cabbage and greens on top of it.
7. Put Korean carrots and cheese shavings on vegetables. Drizzle with mayonnaise and ketchup.
8. Bend the edges of the pita bread to the center and roll it up. Preheat a heavy-bottomed skillet over medium heat. Put the shawarma seam side down and fry on both sides until golden brown.
Recipe 3. Shawarma with sausage and crab sticks
Ingredients
80 ml tomato ketchup;
a sheet of thin pita bread;
salt;
small fresh cucumber;
four crab sticks;
100 g of boiled sausage;
90 g of processed cheese.
Cooking method
1. Wash fresh cucumber, wipe with a napkin and chop it into strips, trying to do it as thin as possible.
2. Remove the film from the cooked sausage and cut it in the same way as a cucumber.
3. Processed cheese place for a while in the freezer and grind into coarse shavings. Remove from crab sticks film and cut them into thin rings.
4. Unfold a sheet of pita bread and lay it on the table surface. Lubricate one edge with mayonnaise, stepping back around the edges.
5. Place the sausage slices on top of the mayonnaise. On top, place a layer of shredded fresh cucumber... Season with salt. Arrange the crab sticks and sprinkle with grated melted cheese. Drizzle with ketchup.
6. Roll the stuffed pita bread into an envelope. Grease the surface of the pan with oil and heat it well. Lay the shawarma seam side down and fry on both sides until golden brown.
Recipe 4. Shawarma with sausage and white cabbage
Ingredients
100 g of boiled sausage;
100 g of champignons;
three pitas;
Korean carrot;
bulb;
two thin pita bread;
dried or fresh herbs;
100 g smoked sausage;
small onion head;
5 three leaves of fresh lettuce;
50 g canned corn;
fresh tomato.
50 g butter;
200 g sour cream;
sheet of thin Armenian lavash;
200 g smoked sausage;
100 g of cheese;
two tomatoes;
150 g white cabbage;
two pickled cucumbers.
Cooking method
1. Expand a sheet of pita bread and cut into three parts.
2. Brush each one liberally with sour cream and leave for five minutes to soften the pita bread.
3. Chop the cabbage into thin strips. Spread the cabbage on the edge of the leaves, backing off a few centimeters.
4. Chop the pickled cucumbers into small pieces and place on top of the cabbage.
5. Remove the film from the sausage and chop it in the same way as for cucumbers. Place on pita bread sheets.
6. Wash the tomatoes, wipe and chop finely. Place on sausage. Sprinkle generously on top with coarse cheese shavings.
7. Gently roll the filling, tucking the edges inward, in the form of a roll. Preheat a skillet and dissolve the butter in it. Lay out the shawarma, press down with a lid and fry for five minutes. Then turn over and cook for the same amount of time, covered.
Recipe 5. Shawarma with sausage and potatoes
Ingredients
two sprigs of fresh dill;
20 g of Chinese cabbage;
small tomato;
150 g of boiled sausage;
two thin pita bread;
small fresh cucumber;
200 g potatoes;
20 ml garlic sauce.
Cooking method
1. Peel, wash, dry and chop the potatoes into thin strips. Deep-fry until tender and place on a napkin lined plate to remove excess fat.
2. Wash the cucumber and chop into thin strips.
3. Chop the sausage in the same way as the cucumbers.
4. Rinse the tomato, wipe it, cut it in half and remove the seeds. Chop the pulp into strips.
5. Chop the Chinese cabbage thinly.
6. Unroll the pita bread on the table. Place the fried potatoes and sausage on one end.
7. Top with tomatoes, cucumbers and Chinese cabbage... Place a sprig of dill over the vegetables.
8. Pour the garlic sauce over the sausage with vegetables. Fold the edges to the sides towards the center and roll the filling into a roll. Fry until appetizing crust at both sides.
Recipe 6. Shawarma with sausage and mushrooms in pita
Ingredients
Cooking method
1. Peel the onion, chop it into half rings and place in a deep bowl. Pour boiling water over it and leave for ten minutes to get rid of the bitterness.
2. Peel the champignons, wash, dry and cut into thin slices. Fry the mushrooms in hot oil until all moisture has evaporated.
3. Rinse the tomato, wipe with a towel and finely chop.
4. Place the sautéed mushrooms on a plate and leave to cool. Put the pan on the fire again and add the diced sausage to it. Fry until golden brown and cool.
5. Finely chop the washed cucumber.
6. Cut each pita in half. You will get small "pockets". Spread the prepared food in layers in the pita. Top with ketchup and mayonnaise.
Recipe 7. Shawarma with sausage and canned corn
Ingredients
Cooking method
1. Remove the film from the sausage and cut it into thin strips. We clean the onion and chop it in half rings. Cut the tomato into slices.
2. Put the pan on the fire, pour oil into it and heat it well. We spread the sausage and vegetables, add canned corn... Fry, stirring constantly, for ten minutes. Season with spices.
3. Rinse lettuce leaves and chop thinly. Grind the cheese into coarse shavings.
4. Unroll the pita bread on the table. We put green salad and shavings of cheese. Pour mayonnaise on everything. Put the fried sausage with vegetables on top.
5. Connect the edges of the pita bread to the center and wrap the filling in the form of a roll. Shawarma is ready. If you wish, you can fry it on both sides until golden brown.
Shawarma with sausage - tips and tricks
You can use absolutely any vegetables as a filling. They are usually used raw, but if desired, you can lightly fry them.
Shawarma is best fried in a grill pan.
When frying, lightly press down on the shawarma with a lid.
You can use not only boiled or smoked sausage, but also ham.
Shawarma with garlic sauce, which is prepared on the basis of sour cream, turns out to be very tasty. Herbs, spices, garlic and mustard are added to it. Beat everything thoroughly until smooth.
Calorie content: Not specified
Cooking time: Not indicated
To be honest, from time to time we all have a desire to eat not entirely healthy food - fast food. Although, undoubtedly, everyone, at least remotely, has heard about the harm that such food can cause with daily use. But, as they say, if you really want to, sometimes you can! I think it's not worth visiting dubious establishments to satisfy this desire: it is not known what quality, what shelf life, in what conditions food products are stored, from which shawarma is prepared. Moreover, at home you can just as quickly prepare this culinary product! And to make your shawarma with sausage at home even better and tastier, just remember a few rules. Always choose only fresh pita bread (otherwise you will not be able to roll it, the dried pita leaf will simply break), only high-quality ingredients of the dish, use both white and red sauces according to your own taste (sour cream, mayonnaise, ketchup and other, possibly more complex sauces). Everything is in your hands, good luck! Cooking recipe with photo delicious shawarma I described in detail for you. See also how to cook.
Ingredients:
- 1 thin Armenian lavash,
- 50 grams of boiled or smoked sausage (the choice of sausage depends purely on your preferences),
- 50 grams of any cheese,
- 50 grams of champignons,
- 1 chicken egg,
- mayonnaise to taste,
- ketchup to taste,
- fresh green onions.
How to cook from a photo step by step
Grate any cheese you like on a coarse grater. Boil a hard-boiled egg, cool, peel. Cut the egg and sausage into medium-sized cubes or strips. Rinse fresh green onions well under running water, dry and chop finely with a knife or special scissors. Also rinse the champignons thoroughly under running water, carefully peel off the top layer on the cap, slightly update the cut of the leg, remove the dark plates under the cap. Now cut the prepared mushrooms and fry in vegetable oil in a hot pan. So, all the components are ready for work. 
Unroll a thin sheet of Armenian lavash on a clean table, put the ingredients in the middle of the lavash in the following sequence: first, grated cheese. 
Then a little mayonnaise, sausage, green onions. 
Then eggs, mayonnaise, fried mushrooms and at the end, pour ketchup to your liking. 
Now roll the pita bread traditionally into a roll. 
Fry in a dry skillet over low heat. It should be fried until a slight ruddy is formed, thus, the filling inside will have time to warm up, and the lavash sheet itself will not be overcooked.
Shawarma, or as it is also called, shawarma is a delicious, hearty and easy-to-prepare appetizer, originally from the east.
So that you do not buy it in questionable establishments, we will teach you how to cook this dish at home.
Shawarma with sausage - the basic principles of cooking
I did not regret the filling, so it turned out, quite, wide shawarma.
That's all - homemade shawarma with sausage, cheese, Korean carrots and other vegetables is ready.
Here is such a simple and quick recipe that takes a minimum of time, and makes it possible to enjoy a healthy dish that has an amazing taste. Note that the filling can be varied, depending on what you have in the refrigerator. I prefer to make the filling with a lot of vegetables, so that it is not only tasty, but also healthy. Such a homemade shawarma with sausage can decorate not only a daily, but also a festive table. The recipe will also come in handy if friends unexpectedly dropped in at the light. 🙂 Bon Appetit!
1. Fast shawarma
Ingredients:
- 1 Armenian lavash;
- 100 g of chicken thigh pulp;
- 100 g of cabbage;
- 50 g of Korean carrots;
- 50 g fresh or pickled cucumbers;
- 1 tomato;
- ketchup, mayonnaise - to taste.
1. First, cut the meat off chicken thighs and fry it in sunflower oil until golden crust.
2. Shink, and then remember the cabbage. Cucumbers and tomatoes can be cut as your heart desires.
3. Put cabbage on pita bread, and then chicken (no more than 3-4 tablespoons per serving).
4. Pour the ketchup on top and add the chopped vegetables, then spread the Korean carrots in an even layer. The last ingredient is mayonnaise.
5. Wrap and microwave.
2. Recipe for homemade shawarma with sausage
Ingredients:
- 1 Armenian lavash;
- 1 cucumber;
- 100 g of Korean carrots;
- 2 pcs tomatoes;
- 200 gr of sausage;
- 2-3 pieces of Chinese cabbage leaf;
- 100 g of cheese;
- ketchup, mayonnaise - to taste;
- a bunch of fresh herbs.
1. Cut the sausage into small cubes and fry it in a skillet up to 10 min. If you are a fan of spices, then add them too.
2. Cut the tomato into thin slices, and the cucumbers are best cut into strips. Chop the cabbage into thin slices too.
3. Chop greens and grate cheese on a coarse grater.
Ingredient placement order:
- Sausage
- Tomatoes and cucumbers
- Greens and cabbage
- Korean carrot
- Mayonnaise
- Ketchup
3. Shawarma with chicken for the company
Ingredients for 4 shawarma:
- 400 g chicken fillet;
- 2 tomatoes;
- 1 cucumber;
- 6 tbsp. l. ketchup;
- mayonnaise;
- 2 cloves of garlic;
- 200 g of white cabbage;
- 4 tbsp. l. kefir;
- 1 onion;
- 1 pack. Armenian lavash.
1. Rinse the chicken fillet and cut into small cubes.
2. Chop the onion and send it to fry adding a little sunflower oil... After it becomes transparent, add chicken pieces to the pan, pepper, salt and leave to fry over low heat.
3. Rinse the cabbage under water, and then chop it finely and slightly remember it with your hands. Add pepper, salt and some mayonnaise.
4. During this time, the brisket will be cooked (5-7 minutes), transfer it to a separate plate. Take two saucers or small bowls, squeeze 5-6 tablespoons of ketchup into one of them and add a small portion of your favorite seasoning. Mix the seasoning and ketchup well. Squeeze out 5-6 tablespoons of kefir, 3-4 tablespoons of mayonnaise and 2 squeezed out garlic cloves into the second container. Mix the resulting sauce thoroughly.
5. Cut the cucumbers and tomatoes into thin slices.
6. Place all the ingredients on the table so that they can be easily reached.
7. Put on a kitchen board half a sheet of one pita bread, then grease it first with one and then another sauce.
8. Put the chicken closer to the edge, put the cabbage next to it, and put the tomatoes and cucumbers on top of the cabbage.
9. Roll the shawarma and fry it in a skillet until golden brown. If during the cooking process you find that the sauce still remains, then apply it to the open parts of the shawarma before serving.
4.Recipe for homemade shawarma with pickled onions and bell peppers
Ingredients:
- 1 Armenian lavash;
- 100 g of meat (chicken, pork, beef);
- 70 g of young cabbage;
- 50 g red onions;
- 1 fresh cucumber;
- 1 tomato;
- 50 g bell pepper;
- parsley, sour cream, white wine vinegar - to taste
- 2 pcs. garlic.
1.First of all, prepare the sauce (it must stand for a little so that its components are combined). Chop the parsley and mix it with salt, pepper and garlic.
2. Marinate in a mixture of salt, sugar and wine vinegar salad onions.
3. Cut the vegetables. Grease half of the pita bread with sauce, and put on top vegetable filling.
4. The easiest meat component to prepare is chicken breast... First, boil it, and then fry it in a pan with a small amount of sunflower oil.
5. Roll up the pita bread and fry it in a frying pan that is hot to the maximum.
5. Homemade shawarma with garlic and sour cream
Ingredients:
- 2 thin pita bread;
- 300-400 g pork or chicken;
- 100 g of Peking cabbage;
- 2 tomatoes;
- 2 cucumbers;
- 1 onion.
- 3 tbsp. l. sour cream;
- 2 tbsp. l. mayonnaise;
- 3 cloves of garlic;
- a bunch of dill.
1. Finely chop the meat, salt with pepper and fry. Also cut the tomatoes, cucumbers and onions into half rings. Chop the cabbage.
2. Mix sour cream, mayonnaise and finely chopped dill. It is advisable to pass the garlic through a press.
3. Spread the sauce on the pita bread, put the filling and spread the sauce again. If you fry the meat in the very last place, then such pita bread can be left unheated.
Despite the fact that shawarma is not a healthy food (meat fat and lavash take a long time to digest in the stomach), at home you can enjoy this dish at least once a week for your own digestion without problems.
Bon Appetit!
Do you like delicious food? Then you have to love and work in the kitchen! But with good practice, you can pamper yourself with goodies of the original form and content. How about a nice tea snack? It will be an appetizing shawarma with sausage. You didn't think that the secret of making such a product is owned exclusively by sellers in street stalls ?! At home, you can really create an original dish, which is not a sin to meet guests and surprise your family!
What it is?
A rare lover of delicious food thinks that the name of the dish is not given just like that, but the meaning of the term can tell a lot. For example, what is shawarma, or shawarma? In some countries it is also called doner kebab. it middle eastern dish, moreover, of Arab origin. I make this yummy from pita or pita, stuffing minced meat with spices and salad from fresh vegetables... Since the dish is closer to eastern countries, there is no pork in the original recipe, but in non-Muslim countries such an addition is possible. You can and should use shawarma without appliances. This and the speed of preparation make shawarma one of the most demanded fast food dishes.
Appetizing recipe
In the process of cooking shawarma, there is a lot of entertainment that causes profuse salivation. They choose good meat - turkey, lamb, beef, and sometimes chicken. The meat is fried on a special vertical grill, rotating around its axis. When ready, pieces of meat are cut off with a long knife, after which they are chopped and added to the filling.
Next, the shawarma is flavored with white garlic or red tomato sauce. The final touch is a vegetable salad. Shawarma is wrapped and the top is dipped in the sauce. The taste is amazing and it takes about five minutes to cook.
At home, of course, this technology cannot be used, but with sausage it seems quite simple.
Putting it into practice
By the way, the variation with the recipe will be no worse than the original, so get down to work with enthusiasm. The homemade sausage shawarma recipe allows the addition of both fresh and canned vegetables and sauces to taste. So, you will need: two pita bread, about 100 grams of half-smoked sausage, 50 g of cheese, 1 fresh tomato, a few sheets of Chinese cabbage or lettuce, 2 tablespoons of corn, a couple of onions, herbs to taste, as well as spices and mayonnaise. You will also need vegetable oil for frying.
Let's start the process: cut sausage, onion and tomato into slices, add corn, fry everything in vegetable oil. In the meantime, you need to chop the Chinese cabbage or rip the lettuce.
Puzzle stage
Shawarma does not have to have an ideal shape, but nevertheless, a purchased analog is not the least attracted by this factor. How to properly wrap shawarma? You need to start by putting salad and grated cheese on one-sixth of the pita bread. Add some mayonnaise. The sausage filling is laid out on top. Now you can turn off, but there is no need to rush. Start curling from right to left. The bottom edge should overlap the top edge. Roll the pita bread all the way into a tube. The result is the perfect shawarma with rectangular sausage. This is the simplest recipe that can be slightly improved with homemade garlic sauce and a bouquet of original spices.
When form doesn't matter
If all the ingredients are on hand, but you still have not learned how to wrap even, then you should not be upset. The taste will not be worse if your sausage shawarma becomes a very appetizing sandwich or roll. Remember that the thinner the pita bread, the juicier the shawarma. The addition of bell peppers will add originality to the taste. The dish will be juicier if you put hard cheese on the pita bread, but a certain amount of boiled eggs and potatoes will add satiety.
All ingredients must be cleaned and boiled. Cut the sausage. The bell pepper should be cut into half rings, and the pita bread should be smeared with sauce. Peppers and potatoes are laid in the first layer. Next - cheese and sauce again. Now the main filling and shawarma with sausage are rolled into a roll. Send the result of your labors to the oven and keep there for about 5 minutes. As soon as the wonderful aroma began to spread, it's time to extract the shawarma and taste it.
If you make shawarma in the form of a sandwich, which, by the way, is much more convenient, if you want to take a snack to work or to the university, then wrap the filling in pita bread with an envelope, and then put it in a frying pan. Readiness can be determined by the appearance of a golden crust. Complement such an original snack with a glass orange juice.
Sauce time
Of course, homemade sausage shawarma is delicious even when using mayonnaise or ketchup, but here homemade sauce will give much more vivid impressions. So take 10 minutes to season the shawarma with sauce home production... You will not regret this wasted time!
Start by marinating the onions. To do this, sprinkle it with salt and leave it for a while so that the onion gives juice. After that, chop the onion into crumbs and mix with finely chopped garlic. In a separate bowl, mix natural yoghurt with a drop of olive or vegetable oil. You can add here egg yolk and some grated cheese. Now combine the garlic-onion mixture and the yoghurt mixture. Stir the sauce until it is as smooth as possible. So a delicious garlic sauce is ready, which will give the shawarma originality.
The tomato counterpart is even easier to make. You can use natural tomatoes for this, which need to be scalded with boiling water and skinned. The fruits must be stewed with chopped pickled onions, and then added to the flour mixture or potato starch to thicken the sauce.
When serving, place the hot shawarma over the lettuce leaves. Garnish the top with pickled onions or dressing directly. Basil leaves can be added to enhance the flavor. You need to eat the dish hot in order to feel all the charm and juiciness of the dish. By the way, shawarma with sausage can even be called a semi-dietary dish, since there are a lot of vegetables and no fatty meat. The option with homemade sauce will have little effect on the figure, which cannot be said about shawarma with mayonnaise or ketchup. Bon Appetit!
Shawarma is a great snack. It is rich, very tasty and very diverse in composition. I often do it for my household. Today I offer a simple recipe for homemade shawarma with smoked sausage. This filling option gives the dish more spicy taste... Homemade shawarma with sausage, cheese, Korean carrots and other vegetables is a great solution to move away from the more common cooking option with. The photos attached step by step will clearly show all the nuances of cooking.
The recipe for homemade shawarma with sausage offered today includes:
- pita,
- any smoked sausage,
- fresh cabbage,
- fresh cucumber,
- Korean carrots,
- pickled cucumber (or zucchini),
- ketchup or tomato sauce,
- mayonnaise.
How to cook shawarma with sausage, cheese, Korean carrots and vegetables
First, we start preparing the ingredients. Thinly chop the cabbage, fresh and pickled cucumbers, and cut the sausage into strips. I had a large pita bread, so I cut it in half. Put half of the pita bread on the table and spread it with prepared sauces as shown in the photo.
We spread the sausage.
Then all the vegetables.
We wrap the shawarma as shown step by step photos below.
I did not regret the filling, so it turned out, quite, wide shawarma.
That's all - homemade shawarma with sausage, cheese, Korean carrots and other vegetables is ready.
So simple and quick recipe which takes a minimum of time and makes it possible to enjoy healthy dish with amazing taste. Note that the filling can be varied, depending on what you have in the refrigerator. I prefer to make the filling with a lot of vegetables, so that it is not only tasty, but also healthy. Such a homemade shawarma with sausage can decorate not only daily, but also festive table... The recipe will also come in handy if friends unexpectedly dropped in at the light. 🙂 Bon appetit!
Calorie content: Not specified
Cooking time: Not indicated
Lavash dishes are one of the favorites in my family. Thin dough goes well with any filling: even meat, even vegetable or even sweet. Today I offer one of the options for making a thin pita snack. Now I will tell you how shawarma with sausage is prepared at home, my detailed recipe with photo. Such a dish is not only tasty, but also convenient in terms of being easy to take with you on the road or on a picnic. Prepare a few servings of this shawarma and go to nature. In a moment, take out the most delicious homemade shawarma from the container and treat your relatives. When we go to the forest for nature, I wrap such a shawarma in bags for sandwiches or tightly put it in a container, and then in nature such a snack scatters in an instant, the whole family is bursting behind the ears and the whole family is not only full, but also happy, because homemade shawarma tastes better nothing can be. This is the best snack and I advise all of you to cook such a dish. I have prepared another one for you.
Required products:
- 1 thin pita,
- 150 grams of semi-smoked sausage,
- 0.5 fresh cucumber,
- 100 grams of Chinese cabbage,
- 70 grams of Korean carrots,
- 70 grams of any cheese,
- mayonnaise and ketchup to taste.
Recipe with photo step by step:
We unfold thin pita bread on the table and pour it with ketchup and mayonnaise. It is convenient to lay out the filling and sauce in the center, so that later it will be easier to wrap the shawarma. 
We distribute all vegetables to the sauce: chopped Peking cabbage, strips of fresh cucumber and pickled delicious Korean carrot... If you don't like such carrots, then use any other vegetables: for example, tomatoes or bell peppers. 
We put pieces of sausage in the filling: I used half-smoked sausage, I like cervelat. You can take both boiled water and ham. For those who do not eat sausage, simply replace it with boiled or baked chicken fillet.
We take a grater and rub the cheese into the shawarma, I used processed cheese, as they have a pleasant taste, delicate structure. 
We bend the edges of the pita bread so that it is convenient to wrap the shawarma. 
We wrap the shawarma so that the filling remains inside and does not fall out anywhere. 
We heat the frying pan without oil and put the wrapped shawarma on a dry surface. 
Fry the shawarma for 10-15 seconds on each side, so that it is browned. Check out another recipe