During one my recent visits to Lebanon I discovered this wonderful shawarma variation at one of the best fish restaurants there, Babel Baher. It was one of those moments when you go: why didn’t I think of that?! So, as you would, I came back home and gave it a go and I have to say: wow! It’s just soooo good! What makes a shawarma Lebanese is the use of two main ingredients: cardamom and vinegar. The marinade I use is suitable of any type of meat, chicken or indeed, fish!


  • 500 gr sea bass filets
  • Aioli
  • Pickled cucumber


  • 2 tablespoons white win vinegar
  • 2 tablespoons olive oil
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon allspice
  • 10 cardamom pods
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


  1. Cut the fish filets in pieces, 2 cm wide, and place in a bowl.
  2. Take out the seeds from the cardamom pods and grind them in a mortar. Discard the peel.
  3. Combine the ground cardamom with the rest of marinade ingredients and mix with the fish.
  4. Cover with cling film, place in the fridge and leave to marinate for at least an hour.
  5. Heat a pan (no oil needed) and fry the fish golden brown on both sides. (Start with skin-side first)
  6. Serve with aioli, gherkins and Lebanese bread.