Fish shashlik
Description
For making kebabs, use white fish fillet such as halibut, sea bass, or perch. If you prefer salmon, feel free to use it. There's no need to marinate the fish for long—30 to 60 minutes is enough to achieve tender, juicy pieces. Serve fish kebabs with roasted or fresh vegetables, and you can prepare a light sauce based on cream or sour cream.
Instructions
- 1
Step 1
1. First, prepare the marinade: add olive oil, lemon juice, minced garlic, parsley, paprika, salt, cumin, turmeric, and cayenne pepper to a bowl. Mix well.
- 2
Step 2
2. Wash the fish and cut it into pieces (about 3-4 cm), place the fish into a glass dish and pour the prepared marinade over it. Refrigerate the fish for half an hour. During this time, soak wooden skewers in water.
- 3
Step 3
3. Take the fish out of the refrigerator and distribute the pieces among 5 skewers.
- 4
Step 4
4. Generously oil the grill to keep the fish moist. Grill the skewers for about 10 minutes over a preheated grill, turning them frequently.
- 5
Step 5
5. Serve the fish kebabs with grilled eggplants, lemon wedges, and sauce.