Turkish · Lunch
Grilled Mackerel Wrap
Char-grilled mackerel fillet flaked into a warm lavash wrap with shredded red cabbage, tomato, red onion and parsley, finished with a sumac-yogurt sauce and lemon juice. The fish develops a crisp, smoky skin over high heat while yogurt and fresh vegetables balance its richness. A Turkish street-food-style wrap.
$7
12 minsPrep
8 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
530Calories
36.2gProtein
30.1gFat
29.4gCarbs
8.3gSugar
4.9gFiber
780mgSodium
103mgChol
6.8gSat Fat
950mgPotassium
180mgCalcium
3.4mgIron
9.5mcgVitamin B12
38mgVitamin C
protein-rich
mediterranean
hidden-gems
quick-lunch
Instructions
1
Prep
Pat the mackerel fillet dry with paper towels, season both sides with salt and black pepper, and rub with half the olive oil.
2
Grill
Place the mackerel skin-side down on a hot griddle over high heat for 3 to 4 minutes until the skin is crisp and releases easily.
3
Grill
Flip the fillet and cook the flesh side over high heat for 2 to 3 minutes until it flakes easily and turns opaque throughout.
4
Build
Warm the lavash flatbread for 20 seconds in a dry skillet over medium heat until pliable, then spread the sumac-yogurt sauce down the center.
5
Whisk
Combine the plain yogurt with the sumac and a squeeze of lemon juice until smooth, then set aside.
6
Build
Flake the grilled mackerel over the sauce, then scatter the red cabbage, tomato, red onion and parsley on top, drizzle with remaining olive oil and lemon juice.
7
Wrap
Fold the bottom of the lavash up over the filling, then roll it tightly from one side to the other into a closed wrap.
8
Plate
Cut the wrap in half on a diagonal, arrange on a plate with the lemon wedge, and finish with a pinch of sumac.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g mackerel fillet, skin on
- 22 lavash flatbread (about 60g)
- 140g140g red cabbage
- 11 small tomato
- 4 tbsp4 tbsp red onion
- 4 tbsp16g fresh parsley
- 1/2 cup120g plain yogurt
- 2 tsp2 tsp sumac, plus a pinch extra for garnish
- 2 tbsp30ml olive oil
- 11 lemon, juiced, plus a wedge to serve
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
