https://tablenspoon.com
Start Reading Mode
Print
0 0

Skewered Salmon Shawarma with lemons

Rather than just a simple marinade, this takes it to another level with the mixture of spices, olive oil and lemon.  A Persian inspired marinade that works on both fish, salmon or another meaty white fish, chicken or even vegetables like mushrooms, zucchini, peppers.

 

Skewered Salmon Shawarma with lemons

Rather than just a simple marinade, this takes it to another level with the mixture of spices, olive oil and lemon.  A Persian inspired marinade that works on both fish, salmon or another meaty white fish, chicken or even vegetables like mushrooms, zucchini, peppers.

 

Posted by

Share it on your social network:

Or you can just copy and share this url

Ingredients

Recipe serves: 4
1.5 pounds (about 1 kilogram) salmon filet, skin off and cut into 1 inch cubes
marinade
2 lemons, juiced
3/4 cup (250 ml) olive oil
8 garlic cloves, finely chopped (if larger than do 6)
2 teaspoons kosher salt
2 teaspoons ground black pepper
1 teaspoon dried oregano
4 teaspoons ground cumin
1/2 teaspoon tumeric
1 teaspoon red pepper flakes
4 teaspoons smoked paprika
2 lemons, sliced in wheels for the skewers
garnish
salt and pepper, to taste
1/4 cup parsley, finely chopped
1/4 cup fresh mint, finely chopped
to serve
warm flat bread or pita chips (homemade are the best)
mast-o-khiar or tzatziki
3 small Persian cucumbers, sliced you can use 2 peeled larger cucumbers
print ingredients

recipe box

You need to login or register to bookmark/favorite this content.

Share
Skewered Salmon Shawarma with lemons
Posted by
  • time
    2 hours
  • serves
    4
  • skill level
    Easy

Ingredients

  • 1.5 pounds (about 1 kilogram) salmon filet, skin off and cut into 1 inch cubes

  • marinade

  • 2 lemons, juiced
  • 3/4 cup (250 ml) olive oil
  • 8 garlic cloves, finely chopped (if larger than do 6)
  • 2 teaspoons kosher salt
  • 2 teaspoons ground black pepper
  • 1 teaspoon dried oregano
  • 4 teaspoons ground cumin
  • 1/2 teaspoon tumeric
  • 1 teaspoon red pepper flakes
  • 4 teaspoons smoked paprika
  • 2 lemons, sliced in wheels for the skewers

  • garnish

  • salt and pepper, to taste
  • 1/4 cup parsley, finely chopped
  • 1/4 cup fresh mint, finely chopped

  • to serve

  • warm flat bread or pita chips (homemade are the best)
  • mast-o-khiar or tzatziki
  • 3 small Persian cucumbers, sliced
    you can use 2 peeled larger cucumbers

Directions

1
Done

marinade for 2 hours or overnight

Combine the lemon juice, 1/2 cup of the olive oil, garlic, salt, pepper, oregano, cumin, paprika, turmeric and red pepper flakes in a large bowl, then whisk to combine. You can also do this in a zip lock bag- preferably reuseable.
2
Done

Add the salmon cubes and toss well to coat. Cover and store in refrigerator for at least 2 hours or overnight.

3
Done

skewers

Soak wooden skewers in water for about one hour before using.
4
Done

salmon

Slice 2 of the lemons into very thin slices either with a sharp knife or with a mandolin.
5
Done

Preheat grill for 10 minutes on high, close cover.

6
Done

Remove the salmon from the marinade, and set liquid aside.
7
Done

Starting with a lemon, alternate threading the salmon and the lemon slices on the wooden skewers, about 5-6 pieces of salmon per skewer.

8
Done

Drizzle the skewers a little of the marinade liquid and season lightly with salt and pepper.

9
Done

Bring heat level of grill to medium. Using a pair of tongs, carefully transfer the salmon skewers to the preheated grill and grill for about 3 minutes on each side until the salmon is almost fully cooked through.

10
Done

Remove the salmon skewers from the grill and let rest for about 5 minutes to let the salmon just continue to cook.
11
Done

Serve with warmed flat bread or pita chips and a side of Mast-o-Khiar/Tzatziki. The Tzatziki can be spooned as a large dollop on the salad or just used with the bread,

Other Ideas

© 2018 table&spoon. All rights reserved. Website by freehand.