Levantine Grilled Fish Shawarma with Tahini

Name: Levantine Grilled Fish Shawarma with Tahini
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1½ lb (680 g) white fish fillets (sea bass, halibut, or cod), cut into 4 equal pieces, patted dry; 3 tbsp (45 ml) extra-virgin olive oil; 1½ tsp (4 g) ground cumin; 1 tsp (3 g) sweet paprika; ¾ tsp (2 g) garlic powder; kosher salt; freshly ground black pepper; 2 tbsp (30 ml) fresh lemon juice; ½ cup (130 g) tahini (sesame paste); 3 tbsp (45 ml) fresh lemon juice; 2 clove (10 g) garlic cloves, minced; ¼ cup (60 ml) warm water; kosher salt; 1 medium (150 g) red onion, thinly sliced; 2 tbsp (30 ml) fresh lemon juice; ½ tsp (3 g) kosher salt; 4 piece (400 g) pita bread, warmed; 1½ medium (300 g) ripe tomato, diced; 1 medium (300 g) cucumber, diced; ½ cup (20 g) fresh flat-leaf parsley, roughly chopped; 2 whole (100 g) fresh lemon wedges (optional)

From the MyKitchenBank Kitchen

A vibrant Levantine take on shawarma, built around tender grilled white fish fillets seasoned with warm spices, wrapped in soft pita bread with cool tahini sauce, fresh vegetables, and pickled onions. The fish develops a light char while staying moist inside, and the tahini sauce—enriched with lemon and garlic—brings everything together with creamy richness and brightness.

Prep: 20 min
Cook: 12 min
Wait: 30 min
Total: 1 hr 2 min
Makes: 4 shawarma wraps

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Ingredients

4 servings

For the fish
1½ lb (680 g) white fish fillets (sea bass, halibut, or cod), cut into 4 equal pieces, patted dry
3 tbsp (45 ml) extra-virgin olive oil
1½ tsp (4 g) ground cumin
1 tsp (3 g) sweet paprika
¾ tsp (2 g) garlic powder
kosher salt
freshly ground black pepper
2 tbsp (30 ml) fresh lemon juice
For the tahini sauce
½ cup (130 g) tahini (sesame paste)
3 tbsp (45 ml) fresh lemon juice
2 clove (10 g) garlic cloves, minced
¼ cup (60 ml) warm water
kosher salt
For the pickled onions
1 medium (150 g) red onion, thinly sliced
2 tbsp (30 ml) fresh lemon juice
½ tsp (3 g) kosher salt
For serving
4 piece (400 g) pita bread, warmed
1½ medium (300 g) ripe tomato, diced
1 medium (300 g) cucumber, diced
½ cup (20 g) fresh flat-leaf parsley, roughly chopped
2 whole (100 g) fresh lemon wedges (optional)

Equipment (8)

Grill or grill pan
Small bowl for marinade
Medium bowl for tahini sauce
Cutting board
Chef's knife
Whisk
Paper towels
Meat thermometer (optional)

Steps

Before you start

Preheat grill to medium-high (about 400°F / 200°C) for 10 minutes
Prepare pickled onions 30 minutes ahead
Have all vegetables prepped and ready before you start grilling
Bring fish to room temperature 10 minutes before grilling

1
Pickle the onions
- In a small bowl, combine the sliced red onion, 2 tbsp (30 ml) lemon juice, and 0.5 tsp (3 g) salt.
- Toss well and let sit at room temperature for 30 minutes, stirring occasionally.
- The onions will soften and turn bright pink as they pickle.
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Ready when: Onions are soft and pink, liquid has formed in the bowl
Tip: Pickling the onions ahead of time ensures they're ready when the fish finishes cooking
2
Make tahini sauce
- In a medium bowl, whisk together the tahini, 3 tbsp (45 ml) lemon juice, minced garlic, and 0.25 cup (60 ml) warm water.
- Whisk until smooth and creamy, adding salt and black pepper to taste.
- The sauce should be pourable but thick enough to coat a spoon.
- If too thick, add a little more warm water, 1 tbsp (15 ml) at a time.
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Ready when: Sauce is smooth, creamy, and pourable; no lumps visible
Tip: Adding water gradually prevents the tahini from seizing; whisk constantly for a silky texture
3
Season the fish
- Pat the fish fillets dry with paper towels.
- In a small bowl, mix the cumin, paprika, garlic powder, and a generous pinch each of salt and black pepper.
- Drizzle the fish pieces on both sides with 3 tbsp (45 ml) olive oil and the lemon juice, then rub evenly with the spice mixture, coating all sides.
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Ready when: Fish is evenly coated with spice mixture on all sides
Tip: Drying the fish thoroughly ensures it sears properly without steaming on the grill
4
Grill the fishOven 400°F / 205°C
- Heat a grill or grill pan to medium-high (about 400°F / 200°C).
- Once hot, lightly oil the grill grates.
- Place the fish fillets on the grill, spacing them so they don't touch.
- Grill for 5–6 minutes on the first side without moving them, until they develop a light golden char and release easily from the grill.
- Flip gently and grill the other side for 4–5 minutes until the fish is opaque throughout and flakes easily with a fork.
- The internal temperature should reach 145°F (63°C).
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Ready when: Fish is opaque, flakes easily, and registers 145°F (63°C) internally; light golden char on both sides
Tip: Don't move the fish while it cooks—let it sit to develop a proper sear and prevent sticking
5
Warm the pita bread
- While the fish grills, warm the pita bread.
- You can place them directly on the grill grates for 30 seconds per side, or wrap them in foil and warm them at the side of the grill for 2–3 minutes.
- The bread should be soft and pliable, not crispy.
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Ready when: Pita bread is warm, soft, and pliable with light grill marks
Tip: Warming the pita makes it more flexible for wrapping and brings out its flavor
6
Assemble the shawarma wraps
- Lay a warm pita bread on a clean surface.
- Spread 2–3 tbsp (30–45 ml) of tahini sauce down the center.
- Place one grilled fish fillet on top, then layer with diced tomato, diced cucumber, fresh parsley, and a generous handful of pickled onions with some of their juice.
- Fold the pita in half and wrap foil around the bottom if needed to hold it together.
- Repeat with the remaining three pita breads and fillings.
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Ready when: Wraps are filled generously and pita is folded securely around the contents
Tip: Don't overfill—too much filling will cause the pita to tear; a little excess juice from the pickled onions is fine
7
Serve immediately
- Serve the fish shawarma wraps immediately while the fish is still warm and the tahini sauce is creamy.
- Pass extra tahini sauce and lemon wedges on the side for anyone who wants more.
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Tip: Serve right away—the longer the wrap sits, the more the pita will absorb moisture and soften

Good to know

Tips

Use a grill thermometer to ensure consistent heat—medium-high is usually 375–425°F (190–220°C). A grill pan works just as well as an outdoor grill if you don't have one.
The tahini sauce will thicken slightly as it cools; keep it at room temperature for the best flavor and consistency, and stir before serving.
For extra char and flavor, try scoring the fish skin (if still attached) in a crosshatch pattern before grilling. This helps the seasoning penetrate and creates a crispier exterior.
Levantine shawarma often includes a touch of pomegranate molasses or sumac for brightness—sprinkle either over the assembled wraps just before serving for authentic depth.

Storage & reheating

Leftover fish can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently in a low oven (300°F / 150°C for 5–8 minutes) or microwave. Tahini sauce keeps in the fridge for up to 4 days. Pickled onions keep for up to 1 week in the refrigerator. Do not freeze the cooked fish or assembled wraps, as the texture will suffer; however, tahini sauce can be frozen for up to 2 months.

Substitutions

white fish fillets (sea bass, halibut, or cod) → Salmon, swordfish, or mahi-mahi fillets. Use firm, thick-cut fillets that won't fall apart on the grill. Oily fish like salmon will be slightly richer; adjust cooking time based on thickness.
tahini (sesame paste) → Hummus or a mixture of Greek yogurt and tahini (half and half). Hummus adds chickpea flavor and slightly thickens naturally. Yogurt mixture creates a lighter, tangier sauce; reduce lemon juice by 1 tbsp (15 ml) if using this option.
pita bread → Lavash, flatbread, or warm naan. Use any warm flatbread that can be wrapped. Lavash is traditional in the Levant and tears less easily.
sweet paprika → Sumac or mild cayenne pepper. Sumac adds a bright, tangy note; use the same amount. Cayenne will make it spicier, so start with 0.5 tsp (1.5 g) and add more to taste.