Fish Shawarma: A Refreshing Take On Boring Lunch Wraps
Image Credit: Fish Shawarma

With our busy lifestyles and a chaotic work life, lunch is the last thing anyone wants to put too much thought into every single day. While it is important to keep a check on making sure you eat right and have an adequate amount of nutrition, it is equally important to make sure that your body gets a balanced meal with all the essential carbohydrates, proteins and vitamins. For most people who eat their lunches on the go, a salad bowl or a wrap becomes the obvious choice.

If we had to tell you that you can fix yourselves a quick shawarma, you’d think we’re joking. Who has the time to marinate and patiently grill meats and chop veggies when deadlines are looming over your head? Our take on the shawarma, which replaces meat with a healthier protein in the form of fish, takes only a few moments to put together and leaves you feeling satiated, while providing you with all the nutrients needed to keep you going through the day. Not only is this a phenomenal weekday lunch option, you don’t have to compromise on flavour either! Some components can be prepped beforehand and it’s only a matter of assembling everything when it is time to eat. Fish, essentially is a delicate ingredient that doesn’t need too much marinading or cook time. The potatoes can be cooked beforehand and stored in the fridge and so can the coleslaw.

Fish Shawarma



Ingredients [For the fish]:

  • 2 fillets kingfish or surmai
  • 1 teaspoon curry powder
  • 2 cloves garlic
  • 1 small piece ginger
  • 1 tablespoon yoghurt
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • Juice of half a lemon
  • Salt to taste
  • Oil for grilling

Ingredients [To serve]:

  •  2 toasted pita bread
  • Coleslaw (make with veggies like shredded red cabbage, carrot, beetroot, cucumber)
  • Sliced onions
  • Fries or potato wedges (optional)
  • Hung curd or Greek yoghurt
  • Chopped coriander
  • Hot sauce


Image Courtesy: @rupalbhatikar on Instagram

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  • Clean and pat dry the kingfish and place them in a flat baking dish. Smash the ginger and garlic to a paste using a mortar and pestle. In a small bowl, add the paste along with the yoghurt, spices and lemon juice and mix well. Season the kingfish fillets on both sides generously with salt and apply the marinade to coat it well. Let it sit for about 10-15 minutes.
  • Meanwhile, warm up your pita bread and fries. Chop veggies of your choice to make a quick coleslaw. In case you do not have the time to make one, simply slice a tomato and cucumber into strips and use as a replacement.
  • Heat some oil in a pan and place the fillets in it once the oil is hot. Cook on each side for about 3 minutes and rest on a plate for a couple of minutes. Using a fork, flake the fish into bite-sized chunks and set aside.
  • To assemble your shawarma, place a toasted pita bread and spoon some hung curd on it as the base layer. Sprinkle some coriander and add the flaked fish. Add the fries, sliced onions and coleslaw and drizzle a few drops of hot sauce if you like it spicy. Roll it up and enjoy.

Note: If you are packing this for lunch, ensure that you pack each component separately until ready to eat so that the shawarma does not get soggy.