An unusual recipe for a popular snack. You can cook shawarma with any fish, but I recommend trout, hake or pollock. They have very tender fillets and few bones. A more dietary option will turn out if the fish is baked or boiled.
Ingredients
- Fish (fillet) – 300 g
- Cucumbers - 1 piece
- Lettuce - 2 of the sheet
- Spinach - handful
- Garlic - 1 clove
- Kefir - 100 ml
- Sour cream - 100 g
- Vegetable oil - 2 tbsp.l.
- Ground coriander - to taste
- Salt - to taste
- Lavash (thin) – 2 of the sheet
Step-by-step cooking recipe
Fry the fish fillet in vegetable oil until tender.
Transfer to a board, slice, sprinkle with salt and coriander.
Slice the lettuce and cucumbers.
Mix kefir, sour cream, garlic passed through the press, salt and coriander.
Spread the pita bread on the table, smear with sauce, put spinach and pieces of salad leaf.
Add fish and cucumbers.
Tuck the side edges and bottom inside, roll up the shawarma.
Put the shawarma with fish on the grill and lightly brown on both sides.
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