Salmon shawarma with za'atar pita and Israeli salad

There's more to shawarma than chicken - the spices are perfect for fish too. Transport yourself to Tel Aviv...

  • place SERVES 6 - 8
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  • Wash the salmon fillets and pat them dry. Lay them on baking parchment on a baking sheet.
  • Mix the spices, the lemon juice, salt, pepper and oil. 
  • Mix and then rub on the salmon fillets.
  • Cook in the oven at 180°C (fan) for 10- 12 minutes maximum.
  • To make the salad: put all ingredients together in a large bowl and add the dressing. If you’re not going to use all the salad immediately dress only what you’re using.
  • For the pita: warm the olive oil in a frying pan and add half of the halved pittas; fry on both sides for 2 minutes and sprinkle with za’atar.
  • Either serve each component in large bowls so people can make their own OR prepare a plate per guest layering pita, hummus, then salmon and topping with salad. Finish with parsley and a drizzle of amba and tahini. 

For the salmon shawarma: 

6 - 8 salmon fillets

2 tbsp sunflower oil

1 lemon, juice only 

Shawarma spice mix: ½ tsp of each of the following: paprika, garlic, turmeric, allspice, coriander


For the salad:

1 cucumber deseeded and cubed (I deseed as it reduces the water released)

3 large tomatoes, deseeded and cubed

2 carrots peeled and cubed

200g white cabbage, roughly chopped

3 spring onions, finely sliced

1 lemon, juice only

6 tbsp olive oil

Salt and pepper


For the za’atar pitas:

6-8 pitas, halved and toasted

1 tbsp za’atar

2 tbsp olive oil 


To serve: 

Hummus and tahini

Amba (Israeli mango chutney) 


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