The quality and effect of using two different recipes with and without fat (T1, T2, T3 and T4) of fish shawarma processed from little tuna fish (Euthynnus alletteratus) were determined during frozen storage at -18ºC for three months. The analysis was carried out at an interval of 15 days. A significant decrease  (P≤0.05) in the values of moisture, protein, lipid, and pH was correlated with increasing the duration of the frozen storage period. While ash and carbohydrate were significantly increased (P≤0.05) with an increasing storage period. The values of cooking loss, TVB-N, TMA-N and TBA were significantly increased (P≤0.05) after 3 months of the frozen period. However, significant decreases (p≤0.05) of fish shawarma in the water holding capacity (WHC), cooking yield and microbial parameters occurred periodically during the frozen storage till its end. Sensory examination indicated that the cooked fish shawarma samples kept their integrity well. Panelists rated the color and taste of shawarma in the next ranking T1> T2> T3> T4, although shawarma samples were desirable, their color intensity was intense. In conclusion, the first recipe (T1) without adding fat was the best one, however, more researches on processing and improving the quality of fish shawarma are essential to provide an insight into the consumer's purchasing patterns.