Seafood Shawarma



Cook Time
5 Minutes
Yield:
4 Servings
Chef:
Collin Stone

Ingredients: 

Seafood
8 oz Haddock / Cod
8 oz Salmon
6 oz Cold Water Shrimp
Spice Rub
⅛ tsp Turmeric
¼ tsp Garam Masala
½ tsp Coriander
½ tsp Cumin
¼ tsp Chili Pepper
Filling
½ Cucumber, small diced
1 Tomato, large diced
½ bunch Cilantro, fine chop
½ bunch Parsley, fine chop
2 Lemons, zested & juiced
1 oz Sherry Vinegar
1 tbsp Garlic, puree
Salt & Pepper, to taste
Yogourt Dip
4 oz Greek Yogourt
1 tbsp Mint, fine chop
½ Cucumber, grated
¼ bunch Parsley, rough chop
1 Lemon, zested & juiced

Method: 

Marinate

  • Blend spices together with spice grinder
  • Drizzle fish with olive oil
  • Apply spice rub liberally to fish and let marinate 12 hours

Assembly

 

Use four Greek pitas or naan bread. Cut pitas into half to create a pocket. If using naan bread, fold it into a wrap. Be sure to rub with a little oil and warm on the grill. Sear the marinated seafood in a large pan, preferably on medium-high heat with a tablespoon of oil. Pour 1-2 tablespoons of oil in a large pan and set on medium-high heat. Sear the marinated seafood on both sides, 1-2 minutes per side. Remove from heat. Place 2-3 oz of filling in the pita pocket or naan wrap. Place assorted pieces of seafood into the bread as well. Drizzle yogourt dip into cavity and all over the fish. Finish with a squeeze of fresh lemon and chopped parsley. Pairs perfectly with a light, green salad. Enjoy!