Fish Fillet Shawarma is a delightful variation of the traditional shawarma, offering a delectable seafood twist to this beloved Middle Eastern dish. It combines the tender and flaky texture of fish fillets with an array of aromatic spices and flavorful ingredients, resulting in a light and refreshing meal that is perfect for seafood enthusiasts and those seeking a healthier alternative.

The foundation of Fish Fillet Shawarma begins with high-quality fish fillets. Popular choices include white fish varieties such as cod, tilapia, or sole. The fish fillets are typically marinated to infuse them with a delightful blend of spices and herbs. The marinade often includes a combination of lemon juice, garlic, olive oil, paprika, cumin, coriander, and a pinch of salt and pepper. This combination of flavors enhances the natural taste of the fish while adding a zesty and aromatic kick.

Ingredients: 

teaspoon garlic furry tablespoon vinegar

salt 

pepper

cumin 

Cinnamon corn or thyme 

Pack of Holy Parsable

2 tomatoes 

2 bell peppers 

Hot pepper 

oil 

A small piece of charcoal

Instructions:

1- Wash the fish with water and vinegar and cut small slices.

 2- Chop the onion into thin trenches, as well as parsley, peppers and tomatoes.

3- Soak the fish in lemon juice, garlic, vinegar, salt, cumin, pepper, chili, cinnamon or thyme and leave for an hour in the refrigerator to keep.

4- Fry the onions in the oil half browning, then add the fish mixture and stir on the fire until the water dries.

 5- Add the rest of the vegetables and tomatoes chopped, with the fish on the fire and adjust the taste with stirring until the fish is fully cooked and also dry from the water of the mixture.

6 - Put the piece of charcoal on the fire until the color reddens from all sides, then we hollow in the middle of the fish and put the piece of charcoal and cover the bowl for five minutes, then pull out the piece of coal and the surrounding color and serve hot.

Nutrition Facts :

Half a kilo of fish fillet:

Calories: Approximately 350-450 calories

Protein: Around 30-40 grams

Fat: Approximately 5-10 grams

Carbohydrates: Negligible

Large onion:

Calories: Approximately 50-70 calories

Protein: Around 1-2 grams

Fat: Negligible

Carbohydrates: Approximately 10-15 grams

Fiber: Around 2-3 grams

Lemon:

Calories: Approximately 15-20 calories

Protein: Negligible

Fat: Negligible

Carbohydrates: Approximately 5-7 grams

Fiber: Around 1 gram

Teaspoon of garlic:

Calories: Approximately 5-10 calories

Protein: Negligible

Fat: Negligible

Carbohydrates: Approximately 1-2 grams

Fiber: Negligible

Tablespoon of vinegar:

Calories: Approximately 5-10 calories

Protein: Negligible

Fat: Negligible

Carbohydrates: Approximately 1-2 grams

Fiber: Negligible

Salt, pepper, cumin, cinnamon, corn, or thyme (negligible calorie contribution)

Pack of holy parsley:

Calories: Approximately 5-10 calories

Protein: Negligible

Fat: Negligible

Carbohydrates: Approximately 1-2 grams

Fiber: Negligible

2 tomatoes:

Calories: Approximately 30-40 calories

Protein: Around 1-2 grams

Fat: Negligible

Carbohydrates: Approximately 7-10 grams

Fiber: Around 2-3 grams

2 bell peppers:

Calories: Approximately 50-70 calories

Protein: Around 2-3 grams

Fat: Negligible

Carbohydrates: Approximately 10-15 grams

Fiber: Around 4-5 grams

Hot pepper:

Calories: Approximately 5-10 calories

Protein: Negligible

Fat: Negligible

Carbohydrates: Approximately 1-2 grams

Fiber: Negligible

Oil (calories depend on the type of oil used and the amount added)

Small piece of charcoal (negligible calorie contribution)

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