Our fish shawarma recipe is going to knock your socks off! Just a few teaspoons of Jida’s Sassy Yellow Blend make an incredible marinade that infuses the fish with exotic Middle Eastern flavours. The aroma when this is cooking is insane! Be ready for repeat requests of this dish from your family and friends.
For the fish shawarma
8 tablespoons extra virgin olive oil
4 teaspoons of Jida's Sassy Yellow Blend
4 skinless (1kg / 35oz) sea bass/haddock/ cod fish fillets, cut into medium cube
200g / 7oz greek yogurt
1/2 cup chopped fresh parsley or 4-6 spring onion
4-6 plain tortilla wraps
For Jida’s quick pickled onion
1 red onion
1/2 lemon juiced
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
Pickled red onion: Peel and halve the red onion; slice the halved onion thinly and transfer to a small bowl
Squeeze in the lemon juice, virgin olive oil, salt and stir well to allow the flavours to marinate for at least 20 minutes
Fish Shawarma: Place the fish strips into a large bowl; mix in 4 teaspoons of Jida’s Sassy Yellow Blend with 6 tablespoons of virgin olive oil make sure that the fish cubes are evenly coated with the blend.
Add the extra virgin olive oil to a medium pan on high heat (but not smoky); stir in the fish cubes and pan fry for about 3 minutes or until golden from both sides. If you use spring onion you can fry it to one the same pan as the fish.
Place the tortilla wraps into a separate non-stick pan; and heat over medium to high heat for about 30 seconds each side or until crispy.
To assemble the shawarma, spread greek yogurt over each tortilla wrap and top with the fried fish cubes, pickled onion, chopped parsley or spring onion; roll to make wraps and serve straight away!
Perfect for a tortilla party. Let your guests make their own wrap.