A traditional shawarma platter—with a twist! Our tender, flaky Atlantic Halibut absorbs the bold seasonings of New York Shuk’s Shawarma BBQ Sauce and leaves you with an explosion of flavors. While it may look super impressive, you’ll be surprised that this meal comes together in almost no time at all.
Ingredients
¼ teaspoon salt, plus more as needed
2 medium yellow onions, peeled
4 Tablespoons neutral oil
1 small red onion, peeled
¼ cup chopped fresh flat-leaf parsley
2 teaspoons extra-virgin olive oil
½ cup tahini paste
½ cup cold water
¼ teaspoon salt, plus more as needed
2 large bunches fresh cilantro, bottom one-fourth of the stems removed, remaining cilantro washed and dried
4 jalapeños, stemmed, halved lengthwise and seeded, plus more as needed
2 garlic cloves, peeled
½ cup extra-virgin olive oil
2 Tablespoons New York Shuk Preserved Lemon Paste, plus more as needed
¼ teaspoon salt, plus more as needed
Fish Shawarma:
Onion-Sumac Salad:
Tahini Sauce:
Schug:
Directions
Fish Shawarma:
Season the halibut with the salt and Shawarma BBQ Sauce. Set aside.
Cut the onions in half lengthwise, then crosswise into thin half-moons.
Place the onions in a large sauté pan and cook over medium-high heat without stirring until they start to brown, about 1 minute.
Stir the onions so that more of them are exposed to the heat of the pan and cook without stirring to promote more browning, about 1 minute.
Add 3 Tablespoons of the neutral oil and continue to cook, stirring occasionally, until the onions are caramelized but still slightly firm.
Transfer the onions to a bowl; set aside.
While the pan is still hot, add the remaining 1 Tablespoon neutral oil, then add the fish and cook over medium-high heat for 3 minutes, stirring gently halfway through.
Add the onions and cook until the fish is just cooked through, 1-2 minutes. Taste and adjust the seasoning with salt.
Onion-Sumac Salad:
Cut the onion in half lengthwise, then crosswise into thin half-moons.
In a medium bowl, stir together the onion, parsley, Preserved Lemon Paste, olive oil and Ground Sumac.
Tahini Sauce:
In a medium bowl, whisk together the tahini paste, water, Preserved Lemon Paste and salt until fully combined. Taste and adjust the seasoning with salt.
Schug:
In a food processor, combine the cilantro, jalapeños, garlic, olive oil, Preserved Lemon Paste, salt and Kafe Hawaij and blend until it reaches the consistency of pesto. Taste and adjust the seasoning with more salt, acid (Preserved Lemon Paste), spice (Kafe Hawaij) or heat (jalapeños) according to your taste.