4 servings:

The word shawarma evokes spit-roasted meats on a vertical grill. This version uses the familiar spice notes but turns that convention on its side, using a fish basket to flip the grilled salmon fillets with ease.

1 cup chopped fresh cilantro

7 tbsp olive oil

1/4 cup fresh lemon juice

2 garlic cloves,chopped

1 tsp ground coriander

1/2 tsp ground cinnamon

1/2 tsp cardamom

1/2 tsp ground ginger

Kosher salt,freshly ground pepper

4  6-oz boneless salmon fillets

Puree the first 8 ingredients in a blender until smooth. Season marinade to taste with salt and pepper.

Place salmon fillets on a platter.

Spoon marinade over fish and turn to coat. Cover; chill at least 1 hour and up to 3 hours.

Prepare grill for medium high heat. Grill fish in a fish basket, if desired, until just cooked through, about 4 minutes per side.


Marinade can be made 1 day ahead. Cover and chill.


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