Make your own shawarma salad or sandwich night at our place
Here’s how I made the shawerma
I marinated 2 pounds wild caught cod (fillet) with for a few hours in 1 tablespoon white vinegar + 2 lemons juiced + 3 tablespoons oil + 2 cloves garlic, minced + 1 tablespoon 7 spice + a dash of white pepper + salt to season
Cook for 20 min at 350, then flake the fillet with tongs and broil on high for 5 min
Have fun with the toppings.. Use what you have! Today I made a simple salad with tahini dressing and other toppings I had on hand… Arugula ready to eat salad from @traderjoes, pita bread, olives, @bubbiespickles (best fermented cucumbers!), lemon and hot sauce.
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