Grilled Shark Pitas
Elevate your seafood game with these irresistible Grilled Shark Pitas, a bold and flavorful twist on Mediterranean-inspired street food. Tender shark fillets are marinated in a vibrant blend of olive oil, zesty lemon juice, garlic, smoky paprika, cumin, and coriander before being grilled to perfection for a smoky, flaky finish. Nestled in warm, toasty pita bread and layered with crisp romaine lettuce, juicy tomatoes, crunchy cucumbers, and sweet red onions, these pitas are topped off with a creamy, tangy homemade Greek yogurt and dill sauce that ties it all together. Ready in just 30 minutes, this recipe is perfect for an adventurous weeknight dinner or a unique crowd-pleasing meal, offering a delightful mix of textures and flavors in every bite. Serve these shark pitas with a side of extra yogurt sauce for dipping and let this easy, fresh dish transport you to coastal shores.
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Recipe Information
Ingredients
- 4 pieces (about 6 oz each) shark fillets
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 cloves (minced) garlic
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon black pepper
- 1 cup plain Greek yogurt
- 2 tablespoons (chopped) fresh dill
- 0.5 cup (diced) cucumber
- 1 large (diced) tomato
- 0.25 cup (thinly sliced) red onion
- 1 cup (shredded) romaine lettuce
- 4 pieces pita bread
Instructions
In a small bowl, whisk together olive oil, lemon juice, minced garlic, paprika, cumin, coriander, salt, and black pepper to create the marinade.
Place shark fillets in a shallow dish or resealable plastic bag. Pour the marinade over the fillets, ensuring they are evenly coated. Refrigerate for at least 15 minutes while you prepare other ingredients.
Preheat your grill or grill pan to medium-high heat.
In a separate bowl, prepare the yogurt sauce. Combine Greek yogurt, fresh dill, a pinch of salt (optional), and a splash of water or lemon juice to thin the sauce slightly if desired. Stir well and set aside.
Grill the shark fillets for 4-5 minutes per side, or until the fish is opaque and flaky. Remove from the grill and let rest for 2-3 minutes.
While the shark is grilling, warm the pita bread on the grill for about 30 seconds per side to make them pliable and slightly toasted.
Assemble the pitas: Layer a handful of shredded romaine lettuce, diced cucumber, diced tomato, and thinly sliced red onion inside each pita pocket.
Slice the grilled shark fillets into bite-sized pieces and add them to the pitas.
Drizzle the prepared yogurt sauce over the shark and vegetables, then fold or wrap the pita for serving.
Serve immediately with extra yogurt sauce on the side if desired.
Nutrition Facts
Calories |
525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.6 g | 25% | |
| Saturated Fat | 3.9 g | 19% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 889 mg | 39% | |
| Total Carbohydrate | 39.7 g | 14% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 6.2 g | ||
| Protein | 49.3 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 142 mg | 11% | |
| Iron | 4.2 mg | 24% | |
| Potassium | 941 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
