Crazy kebab of fish Receipes
Skewers of salmon in the oven
500 g salmon
1 pc lemon
Salt, pepper to taste
Olive oil to taste
Wash salmon fillets and dry them with a paper towel.
Cut the fish into small pieces and put in a bowl for
marinating. Add cut pieces lemon. In pieces of salmon add
salt and pepper. Marinate at least 10-15 minutes.
On wooden sticks, previously soaked in water is string
the pieces of salmon.
From above pour olive oil and send to the oven.
Fry at 200 degrees for 10-15 minutes. Several times
turn over. That shish kebab did not beat dry, we splash
Serve shish kebab from salmon with a side dish and
Shish kebab from a trout on a lattice
1 Kg trout
2 pc lemon
White pepper to taste
Black pepper to taste
Remove the fish from scales and cut into pieces.
Cut fish into fillet pieces add spices, salt, squeeze juice
out of lemons. Allow to stand for 5-10 minutes.
Prepare the coals.
Put the fish and lemon on the grate.
Bake for 10 minutes on both sides.
Sterlet on the grill
5 pc sterlet fresh
0.5 pc lemon
100 g mayonnaise
1 pc onion
1 sheaf dill
1 sheaf green onion
Salt, spices to taste
Peel and rinse the fish under running water, wipe it dry
with paper towels.
In a container with cleaned fish send mayonnaise,
lemon juice, onions cut into half rings, salt, spices to taste
and finely chopped greens. Mix everything well so that the
fish was is completely greased with marinade on all sides.
Pickled fish should be sent to the refrigerator for 40-60
Carefully pass the skewer into the fish and spread it on
charcoal. Cook about 20-30 minutes. Keep in mind: when the
meat of the fish turns white and dull, the fish will be ready.
Serve with a sauce and garnish, decorating with herbs
Shish kebab of fish
250 g fish fillet (cod, mackerel or other white fish)
1 tbsp vegetable oil
1 pc onion
1 pc pepper
1 pinch paprika
1 tbsp lemon juice
1 pinch coriander
1 pinch cumin
1 pinch oregano
1 pinch mustard seeds
Salt and ground pepper to taste
In a separate bowl, put the paprika, lemon juice, a little
salt and black ground pepper add ground coriander and
cumin, as well as oregano and mustard seeds. Stir
Fish thoroughly wash and wipe with napkins, then place
it in a bowl to spices and gently mix, leave for several hours.
Bamboo sticks soak in water for 20-30 minutes. Peel the
onion and pepper, then cut into large chunks.
Divide the vegetables and fish between the skewers,
leave small spaces between the pieces.
Preheat a frying pan (preferably a grill pan) with
vegetable oil and lay out the shish kebabs, fry on few
minutes on each side, and then transfer to a plate.
Serve the shish kebab to the table still warm, can be
removed from the skewers or served on it.
Skewers of pink salmon
1 pc pink salmon (1-1.5 kg)
2 tbsp mustard
1/2 tsp sweet ground red pepper
2 tbsp vegetable oil
2 pc onion
Salt to taste
We thoroughly wash the fish.
Cut off the head and gut.
Then we will cut fillets off bones and skin and cut them
into cubes. I got about 48 pieces.
We make marinade for the shish kebab. To do this, in a
comfortable deep bowl with pieces of fish, add 2 tablespoons
of vegetable oil, ground pepper, salt, mustard (not dry!). And
Then add the finely chopped onion to the fish and mix it
very gently. The next stage – we send marinated for 1-2
hours. By the way, you can marinate all night, having
prepared in advance from the evening and send the future
shish kebab to the refrigerator.
Carefully pass the skewer into the fish or on wooden
skewers. We alternate bow and fish. One skewer has 4 pieces
Then we send the fish to the grate for about 25 minutes.
No longer! Otherwise the shish kebab will dry and will not
taste good. Coals should not be the most powerful.
We serve the finished shish kebab with vegetables and