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 Salmon Prime Fillet; 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 handstretched flatbreads, warmed, to serve

If you need a speedy recipe for a relaxed dinner, this shawarma salmon from Ottolenghi just needs marinating briefly and cooks in a flash. There’s no skimping on flavour though, thanks to the char added to the fish from a hot pan, and a marinade that’s packed with smoky tomato, paprika and allspice. Not feeling like fish? Try lamb or chicken instead.

5 out of 5 stars(4) Rate this recipe

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

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500g pack No.1 Scottish Salmon Prime Fillet
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 handstretched flatbreads, warmed, to serve

For the shawarma oil

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

For the tahini yogurt

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

For the 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 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, mix well with a fork, then set aside. For the tahini yogurt, put all the ingredients into a small bowl, mix well and chill until needed. For the sumac onion salad, put the onion into 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 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 oil. Once hot, fry the skewers, skin-side down, for 2-3 minutes until crisp and slightly charred. Cook for 1-2 minutes on each of the remaining sides until cooked through, opaque, slightly charred and the fish flakes easily with a fork.
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, then serve with the flatbreads.

Cook’s tip

The shawarma marinade is also great for lamb skewers – coat the meat generously and grill quickly to ensure lots of crisp, smoky areas and caramelised edges with a soft, slightly pink centre.

Typical values per serving when made using specific products in recipe