Fish Shawarma is made with roasted sweet-spiced fish nuggets wrapped in whole wheat pita bread. The smoky char from the air-fried cod fish nuggets has an earthy flavor profile from the warm spices. The pita bread is slathered with tahini sauce and stuffed with a vibrant salad dressed in date syrup vinaigrette. One bite into the Fish Shawarma with these rich seasonings will make you crave more!
I first tried Fish Shawarma served with tahini sauce in Dubai, where the fish was flaky yet crisp on the outer edges. It was served with a generous helping of salad and the tahini sauce. The menu had the ingredient list that has helped me recreate my recipe at home. Tahini sauce is my interpretation of the Lebanese favorite made with lime juice. As an alternative to meat, my Fish Shawarma recipe is a favorite at home.
Origin:
‘Shawarma’ is the Arabic rendition of the Turkish word çevirme which means ‘turning’. While traditionally referencing the spit or rotisserie-cooked nature of the meat, which “turns” on an axis, modern shawarma has gone beyond its traditional red meat-based roots. Shawarma can sometimes also be spelled as “shawurma” or “shawerma” and generally refers to the cooking mechanism where the meat is thinly sliced, marinated in spices, and stacked on a vertical turning rotisserie.
While Chicken Shawarma has caught in popularity, Fish Shawarma is also incredibly popular across Asia, the Middle East, and North Africa. The tricky part of making this dish has always been that fish is highly perishable and must be consumed fresh. That said, now with the miracles of freezing, fish is still relatively fresh.
Frequently Asked Questions:
- Is shawarma a fish dish?
No, shawarma can be made with pulled goat, chicken, turkey or lamb.
2. What is the difference between a gyro and a shawarma?
Shawarma uses more spices and has a smoky flavor, while gyros are made with more herbs and use ground meat roasted on a vertical rotisserie.
3. What are the various condiments that can be served in a shawarma?
I served the Fish Shawarma with a salad dressed in date syrup vinaigrette, tahini sauce, and spicy fish nuggets in homemade whole wheat pita bread baked by my daughter. You could also add some Tzatziki, red onions, and pickles.
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Ingredients:
- For the fish marinade: cod fish fillets – boneless catfish, swai or tilapia fillets can also be used; spices such as ground cumin, ground turmeric, paprika, ground peppercorn, sumac, ground coriander, ground cinnamon and allspice; lemon juice and garlic
- For the tahini sauce: white sesame seeds – feel free to use brown sesame seeds; lime juice, olive oil and garlic
- For the salad: carrots, peppers, iceberg lettuce, cucumber, and grape tomatoes – you could also add red cabbage and red onions
- For the date syrup vinaigrette: Date Lady’s date syrup, lime juice, olive oil, cayenne, and ground peppercorn – I created this tangy sweet vinaigrette using date syrup that pairs well with the Fish Shawarma!
Here are the step-by-step instructions on how to make this dish. Please refer to the recipe card below for the measurements.
How to make Fish Shawarma:
- Prepare the ingredients for the fish marinade.
2. To air fry the fish nuggets, mix the spices, garlic, and salt and rub the fish nuggets with the spice mixture. Add lemon juice and marinate for 5-10 minutes. Then, arrange the nuggets on a foil-lined baking tray, drizzle olive oil and air fry them for 10-12 minutes. Flip the nuggets over and air fry for 10-12 minutes or until slightly charred on the edges.
3. To make the tahini sauce, prepare the ingredients. Toast the sesame seeds in a pan for 1-2 minutes.
4. Cool the sesame seeds and grind them in a spice grinder. Then, add the remaining ingredients and grind to a slightly coarse texture for the sauce and keep aside.
5. Prepare the ingredients for the salad and date syrup vinaigrette.
6. To make the date syrup vinaigrette, whisk the ingredients for the date syrup vinaigrette in a bowl.
7. To assemble the Fish Shawarma, spread some tahini sauce on the warmed (thick side) half of a pita bread. Mix the veggies for the salad in the date syrup vinaigrette. Put some of the salad in the pita bread.
8. Put a few fish nuggets on the salad and garnish with crushed walnuts and cilantro.
Tips:
- Fish fillets can be cut into strips or bite-sized nuggets. Smaller chunks are ideal for this dish since the fish will be wrapped with the salad in the pita bread pockets.
- Cool the toasted sesame seeds and grind them before adding the other ingredients to make the tahini sauce. Please add one teaspoon of water at a time to get the desired consistency for the tahini sauce.
- Add the date syrup vinaigrette to the salad before serving and keep the salad refrigerated in an airtight container.
Serving suggestion:
I served the Fish Shawarma with a colorful salad dressed in date syrup vinaigrette, tahini sauce, and spicy fish nuggets in homemade whole wheat pita bread baked fresh by my daughter. You could also add some Tzatziki, red onions, and pickles. You could drizzle the tahini sauce and the vinaigrette on the assembled shawarma instead of spreading or dressing it. This dish can also be served with the Tabbouleh With Amaranth salad.
Storage:
Fish nuggets can be frozen for three months. The salad must be made fresh and refrigerated. Add the date syrup vinaigrette before serving. This vinaigrette can be refrigerated for 2-3 days.
Other fish recipes that you might like:
Fish Shawarma
Equipment
- air fryer
Ingredients
For the fish marinade:
For the salad:
- 1 cucumber small, sliced thin
- ½ lettuce small, chopped
- 1 carrot small, sliced
- 8 grape tomato
- 6 sprig cilantro choped, garnsih
- ¼ cup walnut coarsely chopped, garnish
- 5 whole wheat pita bread
For the date syrup vinaigrette:
- ¾ tbsp Date Lady date syrup
- 1 lime
- 2 tbsp olive oil extra virgin
- ¾ tsp salt
- ½ tsp black peppercorn ground
For the tahini sauce:
- ½ cup white sesame seeds toasted
- ¼ tsp salt
- 1 clove garlic
- 1 tsp lime juice
- 1½ tbsp olive oil extra virgin
- 1-2 tsp water optional
Instructions
- Prepare the ingredients for the fish marinade.
- To air fry the fish nuggets, mix the spices, garlic, and salt and rub the fish nuggets with the spice mixture. Add lemon juice and marinate for 5-10 minutes. Then, arrange the nuggets on a foil-lined baking tray, drizzle olive oil and air fry them for 10-12 minutes. Flip the nuggets over and air fry for 10-12 minutes or until slightly charred on the edges.
- To make the tahini sauce, prepare the ingredients. Toast the sesame seeds on a pan for 1-2 minutes.
- Cool the sesame seeds and grind them in a spice grinder. Then, add the remaining ingredients and grind to a slightly coarse texture for the sauce, and keep aside.
- Prepare the ingredients for the salad and date syrup vinaigrette.
- To make the date syrup vinaigrette, whisk the ingredients in a bowl and keep aside.
How to assemble the Fish Shawarma:
- Spread some tahini sauce on the warmed (thick side) half of a pita bread. Mix the veggies for the salad in the date syrup vinaigrette. Put some of the salad in the pita bread.
- Put a few fish nuggets on the salad and garnish with crushed walnuts and cilantro.
Video
Notes
- Any boneless fish fillet such as tilapia, swai, or catfish will be fine.
- If using Tzatziki, omit the cucumbers in the salad.
- Red onions and red cabbage are also good additions to the salad.
Nutrition
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I tried this and the combination of flavors is so good! Definitely a favorite!