fish shawarma

Shawarma grilled fish

Traditionally reserved for meat, this spice mix works well on meaty prime fish whole or filleted in steaks as it holds bold flavour well to grill on the BBQ, grilling pan or air-fryer. Flake the fish directly on flat bread with a drizzle of yoghurt sauce and a fresh salad or slaw, or plate it with a side of rice or fries with salads.


Ingredients for 2

  • 2x 200g prime white fish fillets or whole prime fish like seabass or turbot
  • 1/2 tsp ground cumin
  • 1/2 tsp turmeric powder
  • 1/2 tsp ground coriander
  • 1/2 tsp garlic granules
  • 1/2 tsp mild paprika
  • 1/4 tsp cayenne pepper
  • 1/2 red onion, thinly sliced
  • 4 TBSP Extra virgin olive oil
  • 1 teaspoon of chilli flakes, for extra heat, optional
  • 1 lemon
  • Sea salt



1. In a small bowl, mix the cumin, turmeric, coriander, garlic powder, sweet paprika, chopped onion, olive oil and lemon to make your Shawarma mix.
    2. Pat the fish dry with a paper towel. If using a whole fish, score its sides. Season with a little salt before placing in a container or dish to pour half the Shawarma marinade over, then turn and pour the rest of the marinade on top. Reserve in the fridge for 15 minutes if using fillets or 1 hour for a whole fish.
      4. Once marinated, heat the BBQ or grilling pan, then brush it with a little oil before placing the fish on top. Make sure to remove any excess marinade as it would burn and to grill at medium heat by not placing it directly over the coals if using a BBQ.
      5. Flake directly on flat breads with a drizzle of yoghurt and fresh lettuce or slaw, and serve with a side of rice or chips for a more substantial meal.
      6. Enjoy!




      shawarma fish


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