Shawarma salmon skewers with tahini yogurt

Name: Shawarma salmon skewers with tahini yogurt
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Ingredients: 500 g pack No.1 Scottish Prime Fillet of Salmon; 50 g Ottolenghi Shawarma Marinade; ¼ tsp fine sea salt; 2 tsp olive oil, plus 2 tbsp extra for frying; 2 tsp Ottolenghi Chilli Sauce (optional), to serve; 200 g packs The Levantine Table 2 Handstretched Flatbreads, warmed, to serve

With a short marinating time and even quicker cooking time, this recipe by Ottoelenghi is the perfect dish for a relaxed dinner. Just be sure to get your pan nice and hot for that signature shawarma char.

5 out of 5 stars(2) Rate this recipe

Serves4
CourseMain meal
Prepare25 mins
Cook10 mins
Total time35 mins
Plussoaking + marinating

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

500g pack No.1 Scottish Prime Fillet of Salmon
50g Ottolenghi Shawarma Marinade
¼ tsp fine sea salt
2 tsp olive oil, plus 2 tbsp extra for frying
2 tsp Ottolenghi Chilli Sauce (optional), to serve
2 x 200g packs The Levantine Table 2 Handstretched Flatbreads, warmed, to serve

Shawarma oil

2 tbsp olive oil
30g Ottolenghi Shawarma Marinade
½ tsp lemon juice

Tahini yogurt

170g plain yogurt
40g tahini
1 tsp lemon juice
¼ tsp fine sea salt

Sumac onion salad

1 small red onion, halved and thinly sliced
1½ tsp lemon juice
¼ tsp sumac
¼ tsp fine sea salt
½ x 25g pack flat leaf parsley, leaves picked
½ x 25g pack mint, leaves roughly torn

Soak 4 wooden skewers in plenty of water for at least 1 hour. Meanwhile, cut the salmon into 4-5cm pieces, then put in a bowl with 50g shawarma marinade, the salt and 2 tsp olive oil. Mix well, then cover and put in the fridge for 30 minutes to marinate.
Meanwhile, put all the ingredients for the shawarma oil in a small bowl and mix well with a fork; set aside. For the tahini yogurt, put all the ingredients in a small bowl, mix well and chill until needed. For the sumac onion salad, put the onion in a large bowl with the lemon juice, sumac and salt. Mix well and set aside until needed.
Divide the salmon between the skewers so the skin on all the pieces is facing the same side (discard any remaining marinade). Put a large nonstick frying pan over a medium-high heat with the remaining 2 tbsp oil. Once hot, fry the skewers skin-side down for 2-3 minutes until crispy and slightly charred. Cook for 1-2 minutes on each of the remaining sides until cooked through and slightly charred.
To assemble, spoon the tahini yogurt onto a serving platter, arrange the skewers on top and spoon over the shawarma oil. Mix the sumac onions with the herbs and arrange alongside. Drizzle over some chilli sauce, if using. Serve with the flatbreads.

Typical values per serving when made using specific products in recipe