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.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

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

Directions

Step 1

In a small bowl, whisk together olive oil, lemon juice, minced garlic, paprika, cumin, coriander, salt, and black pepper to create the marinade.

Step 2

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.

Step 3

Preheat your grill or grill pan to medium-high heat.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Assemble the pitas: Layer a handful of shredded romaine lettuce, diced cucumber, diced tomato, and thinly sliced red onion inside each pita pocket.

Step 8

Slice the grilled shark fillets into bite-sized pieces and add them to the pitas.

Step 9

Drizzle the prepared yogurt sauce over the shark and vegetables, then fold or wrap the pita for serving.

Step 10

Serve immediately with extra yogurt sauce on the side if desired.

Nutrition Facts

Serving size	1001.7 grams (1001.7g)

Amount per serving	% Daily Value*
Calories	1450

Total Fat 57.60g	74%
Saturated Fat 11.60g	58%
Polyunsaturated Fat 6.80g
Cholesterol 82mg	27%
Sodium 5255mg	228%
Total Carbohydrate 169.60g	62%
Dietary Fiber 19.60g	70%
Total Sugars 34.30g
Protein 75.60g	151%

Vitamin D 0IU	0%
Calcium 464mg	36%
Iron 13mg	72%
Potassium 1845mg	39%

*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.

Source of Calories

Fat: 34.6%

Protein: 20.2%

Carbs: 45.3%