You could do a freeform souvlaki as a stir fry pretty easily so think about similar dishes you could repurpose the same way. Or some tapas maybe could be tweaked this way.
The same principles apply:
Cut things so they cook at the same rate.
Make sure they're dry, liquid is the enemy of a stir fry.
Don't overload the pan.
Now pick seasonings. Garlic, lemon, well at this point, rosemary would be a pretty classic combination but many herbs could work here. Zest the lemon, set aside the juice to finish with. use the zest with
Protien. Shrimp or chicken or fish would be my first picks. But even drained and rinsed canned garbanzos could work as a protein base I think.
Accent with vegetables. Frozen artichoke hearts, summer squash, green beans, peppers, tomatoes... Keep it simple, not too many. Stick with just one or two I think would be best for this region and concept in general.
Consider wine or verjus or maybe a specialty vinegar for seasoning towards the middle/end. I probably wouldn't thicken with corn starch slurry, but might use fine bread crumbs, a little rice or bean powder (toss dried beans rice into a coffee/spice grinder and grind finely) and so on.
To marinate or not? The souvlaki example I would marinate, but I'd probably lean more to a dry seasoning just for the speed and simplicity most of the time. Za'atar would be one I'd reach for a lot I think.
If I was doing a fish, I'd likely try to use a thin fillet. Stir fry the basics together, lay the fish on top, add a little liquid. cover, and steam to a finish on a low heat. Then pour on some hot olive oil with some aromatics in it like garlic, green onion, citrus zest and such for a final sizzle and flavor finish.