Homemade Pork Shawarma
The tastiest and most appetizing, made from everyday ingredients. Homemade pork shawarma can be considered a wholesome meal, as it contains all the main components a person needs: protein, fat, and carbohydrates, plus plenty of fresh vegetables. Shawarma can serve as a full dinner or a hearty snack.
Updated : 22 May, 2026
Easy
About 45 min.
Ingredients
150 grams
Thin lavash
400 grams
Pork
200 grams
Chinese cabbage
3
Cucumber
2
Tomato
6 tablespoon
Mayonnaise
2 tablespoon
Ketchup
to taste
Red pepper, ground
to taste
Ground black pepper
to taste
Salt
2 tablespoon
Vegetable oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make homemade pork shawarma? Prepare the ingredients. Choose the freshest, softest lavash you can find, because its taste determines a large part of the flavor of the finished shawarma. For the pork, it is better to use tenderloin or another tender cut, but not one that is too fatty. Instead of Napa cabbage, you can use regular white cabbage. For the spices, use any favorites you like.
Step 2
Wash the cabbage and cut off the amount you need. Slice it into thin strips. If you are using white cabbage, lightly squeeze it with your hands, adding a little salt at the same time. This will make it softer and tastier. There is no need to do this with Napa cabbage, since it is already tender.
Step 3
Wash the cucumbers well and dry them. Trim off the ends. Cut the cucumbers into thin strips. To do this, first slice them lengthwise into thin planks, then cut those across into strips.
Step 4
Wash the tomatoes and dry them. Using a sharp knife, cut them into thin rounds.
Step 5
Rinse the meat and dry it well, otherwise excess moisture will keep it from browning and it will stew instead. Cut the meat into thin strips. Be sure to pay attention to the direction of the grain when slicing. To keep the meat tender, cut across the grain. If you cut along the grain, the fibers will tighten and the meat will be tough.
Step 6
Prepare the sauce. Add ketchup to the mayonnaise and mix. I listed the proportions according to our taste, but I recommend adding the ketchup little by little and tasting as you go, since you may want more or less.
Step 7
Heat a skillet over medium heat. I use a nonstick skillet. Pour in a small amount of vegetable oil and heat it for a few minutes. Add the meat. It is very important to heat the skillet well, so the meat starts frying right away and forms a crust that seals the juices inside, which keeps it soft and juicy. For the same reason, start stirring the meat immediately so it browns on all sides.
Step 8
When the meat changes color, add salt and spices. Stir. Lower the heat, cover the skillet with a lid, and let the meat cook for 10–15 minutes. This is pork, after all, so it needs time to cook through.
Step 9
Then remove the lid and, if there is still moisture left in the meat, let it evaporate. If the meat is already dry and browned, turn off the heat. Let the meat cool slightly, but not too much, just enough so it is no longer scorching hot.
Step 10
Lay out a sheet of lavash with the short side facing you. Spread a couple of spoonfuls of sauce in the center, leaving a little space from the edge.
Step 11
Place the cabbage on top of the sauce. Put the cucumbers on top of the cabbage.
Step 12
Place the meat on top of the vegetables. Divide the amount of vegetables and meat roughly by portions. That is, use about one third of the total amount for one portion.
Step 13
Place the tomato slices on top.
Step 14
Start wrapping the shawarma. First fold over the remaining edge, placing it over the filling. Then fold in the side edges on both sides.
Step 15
Wrap up the entire lavash in this way, pressing the filling down slightly as you go.
Step 16
Heat a grill pan. Place the prepared shawarma on it.
Step 17
Grill the shawarma on both sides until grill marks appear. Grilling is not mandatory. The shawarma can be eaten right after wrapping. But when grilled, the lavash becomes slightly crisp, and the filling warms through well, which has a very positive effect on the flavor. When serving, you can cut the shawarma in half, which makes it easier to eat. Enjoy your meal!
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