| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 486 | 22g | 4g | 45g |
| sugars | fibre | protein | salt |
| 6g | 3g | 39g | 0.8g |
Why I Love Saudi Arabian Fish Shawarma
When I think about the Fish Shawarma recipe, I immediately feel an exhilarating sense of joy and satisfaction. I am drawn to this delightful Saudi Arabian dish not only because of its enticing flavors, but also how it marries exceptionally well with my affinity for seafood. The white, flaky fish harmonizes perfectly with the robustly spiced, colorful adornments, creating a symphony of flavors that transports me from the rocky coastline of my home in Maine to the vibrant markets of Saudi Arabia. What I cherish most about this dish is how it invites me to step outside of my typical New England cuisine and get a taste of global flavors.
Connecting Cultures Through Cooking
I’ve always viewed cooking as an adventure, embracing opportunities to explore distinct global tastes, spices, and cooking techniques in my kitchen. It’s all a part of my culinary journey – from exploring the seafood bounty of Portland, Maine to succumbing to the beautiful Middle Eastern influences found within this Fish Shawarma recipe.
My favorite recipes are often the ones that allow me to incorporate familiar ingredients in exciting new contexts. In the case of Fish Shawarma, utilizing nutritious white fish fillets, which reminds me of the fish I grew up eating, gives this recipe a personal touch.
Unearthing the Flavor Adventure
With Fish Shawarma, it all starts with the flavorful marinade blending several different spices with pungent garlic and zesty lemon juice. These delightful concoction acts as the primal flavor booster, giving the white fish an exotic, rich taste. I also appreciate the inclusion of fresh herbs in the yogurt sauce which imparts a refreshing contrast to the heavily spiced fish.
If you asked my daughters, Erin and Samantha, their favorite part is assembling their meals. The warm, soft flatbreads or pita bread, the tangy yogurt sauce, the aromatic parsley, the crisp cucumber, ripe tomatoes, and crunchy red onion slices – all make dining interactive and fun!
Sharing the Love of Global Cuisine
What inspired me to try this recipe was Yotam Ottolenghi, a celebrated Israeli-British chef who has been instrumental in introducing Middle Eastern flavors to the international culinary scene. With food serving as a universal language, trying this exotic Saudi Arabian recipe of Fish Shawarma opens up an avenue for us to appreciate and understand different cultures, despite being thousands of miles away.
In the end, I believe that’s what truly makes this Fish Shawarma recipe special – the ability to bring cultures, flavors, and people together around the dinner table and fostering a celebration of diversity – one bite at a time.
What You’ll Need
- 2 pounds of boneless white fish fillets
- 1/2 cup of olive oil
- 4 cloves of garlic, minced
- 1 teaspoon of ground turmeric
- 1 teaspoon of ground coriander
- 1 teaspoon of ground cumin
- 1/2 teaspoon of ground paprika
- Salt to taste
- Black pepper to taste
- 1 tablespoon of lemon juice
- 6 flatbreads or pita bread
- For the yogurt sauce:
- 1 cup of plain Greek yogurt
- 2 tablespoons of lemon juice
- 2 tablespoons of fresh dill, finely chopped
- 2 tablespoons of fresh mint, finely chopped
- Salt to taste
- For the garnish:
- 1/2 cup of freshly chopped parsley
- 2 tomatoes, sliced
- 1 cucumber, sliced
- 1 red onion, sliced
Method
Step One
Start by preparing the marinade for the fish. In a large bowl, mix together the olive oil, minced garlic, ground turmeric, ground coriander, ground cumin, ground paprika, salt, black pepper, and lemon juice. Add the fish fillets, making sure they are completely covered in the marinade. Leave to marinate for at least 30 minutes, or up to overnight in the fridge for best results.
Step Two
While the fish is marinating, prepare the yogurt sauce. Mix together the Greek yogurt, 2 tablespoons of lemon juice, chopped dill, chopped mint and salt. Set aside in the fridge until ready to use.
Step Three
Once the fish is well marinated, heat a large skillet over medium heat. Cook the fish fillets for about 3-4 minutes on each side, until they are cooked through and golden brown. Remove the fish from the skillet and let it rest for a few minutes.
Step Four
Heat the flatbreads or pita bread until they are warm and pliable. You can do this in the oven or on the stove top.
Step Five
To assemble the shawarma, spread some of the yogurt sauce on each flatbread or pita. Place the cooked fish in the center, then top with the sliced tomatoes, cucumbers and red onions. Sprinkle with the chopped parsley.
Step Six
Roll up the flatbreads or pitas tightly, wrapping them in foil if necessary to help them hold their shape. Cut in half before serving. Enjoy your homemade fish shawarma!
