Shawarma with fish. How to cook shawarma.
And let’s wrap the fish in lavash and add vegetables, pickled onions and greens. I think you haven’t tried this version of the shawarma recipe yet. Sharing!
I would also call this dish “shawarma for girls”, since the number of products that are harmful to the figure, characteristic of the classic dish, is minimized here. But the maximum benefit from vegetables and greens.
Such lavashiki are perfect as a quick snack.
Ingredients:
fillet of any white fish (I have cod) – 300 g;
thin pita bread – 2 pcs.;
white onion – 1 pc.;
tomatoes – 2 pcs.;
lemon;
dill, parsley;
salt;
lemon pepper (or seasoning for fish);
olive oil.
Preparation of shawarma with fish.
Salt, pepper, and sprinkle the fish with seasoning.
Fry a whole piece (or halves, if it is large) on a pan on both sides. Be very careful when turning so that it does not fall apart.
Cut the onion into thin rings.
Pour over boiling water, marinate for 15 minutes in lemon juice. You can, of course, not do this if you like “biting” onions.
Cut the tomatoes into circles. Any greens you like with fish will do. We take pita bread, grease its surface with a mixture of olive oil and lemon juice. You can add a drop of mayonnaise or sour cream.
We spread onion rings and tomatoes on a sheet of pita bread.
Carefully wrap the contents in pita bread. Fry on both sides in a pan with oil.
The fire should be medium, at the end cover with a lid, let it simmer for 10 minutes. Enjoy the taste!
