What fish is suitable for barbecue? Tender fish kebab. Marinade for mackerel or herring with red wine

The easiest and fastest way to prepare a kebab is, of course, fish kebab. Possessing a delicious taste, bright appetizing aroma and extraordinary tenderness, fish kebab does not require special preparation or long marinating. Strictly speaking, all you need to do is thread pieces of fish onto a skewer, fry over coals - and your kebab is ready. Marinades, sauces, spices and various coatings are used only to give fish kebab additional aroma and special shades of taste. And yet, despite the apparent simplicity of preparation, fish kebab requires a certain amount of attention and knowledge of small secrets. Let’s try today to figure out how to cook fish kebab.

In world cuisine, there are a great many different recipes for making fish kebab. India, Iran, and Azerbaijan are especially famous for their fish kebabs. How many delicious sauces, gravies, marinades and coatings have been invented for charcoal-fried fish! Everything goes into it, from simple fresh lemon juice and black pepper, delicious pomegranate narsharab and coriander, to exotic tandoori masala and fresh herb chutney. And everyone can choose the fish for barbecue to their own taste. Fatty, delicious sturgeon, tender salmon, and aromatic catfish are also suitable; lovers of sea fish will definitely appreciate horse mackerel or cod fried over coals; even simple, inexpensive pangasius fried over coals will give you a bright aroma and delicate taste. But most types of fish go well together and complement each other’s taste when strung on one skewer! Perhaps only fish kebab allows you to have no limits to your imagination and try more and more new recipes and variations of this dish.

For those who are going to cook fish kebab for the first time, and are not yet completely confident in their abilities and experience, “Culinary Eden” has prepared today a selection of the most important tips, secrets and proven recipes, thanks to which you will always know how to cook fish kebab .

1. When choosing fish for your kebab, try to pay attention to fresh, and in the most ideal case, live fish. It is this kind of fish, fried over charcoal, that will allow you to fully enjoy the exquisite taste and aroma of a real fish kebab. If you do not have such an opportunity and are forced to be content with frozen fish, then try to approach the process of defrosting it with special care. Defrost your fish on the bottom shelf of the refrigerator, at a temperature no higher than +5⁰С. Never defrost fish in a warm place! If quickly defrosted even at room temperature, not to mention in a microwave oven, the fish will lose a significant part of its taste, acquire an unpleasant aroma, and the kebab made from such fish will turn out dry and tough.

2. Pay special attention to the freshness of the fish! When buying a whole carcass of chilled fish, carefully inspect and smell it. Fresh chilled fish has a pleasant smell, clean transparent eyes, bright red gills, and smooth scales. An unpleasant sour smell, the smell of ammonia, cloudy eyes, too pale or darkened gills, partially crumbled scales - all these are signs of stale, stale fish. It is better to refuse such a purchase; you will not be able to prepare a delicious kebab from this fish. When choosing frozen fish, pay attention to the amount of ice and its consistency. Good frozen fish should be covered with a thin film of transparent ice glaze, pieces of fillets or whole fish carcasses should not be stuck together. Opaque, excessively thick ice glaze, sticky fish, or a coating of snow or frost will tell you that the product has already been defrosted. It is better to refuse such a purchase. You should not buy fish that is not completely covered with glaze, with dried, yellow spots on the carcass; most likely, in this case, you are being offered old, improperly stored fish, the taste and aroma of which will be very far from ideal.

3. Probably the most difficult thing in preparing fish kebab is determining its readiness. A poorly fried kebab will seem unpleasantly rubbery and will not be able to reveal the fullness of its taste; in addition, such kebab is unsafe for health. Overcooked fish may turn out to be too dry and tough, or it may simply fall apart into flakes right on the skewer, which, you see, is also very unpleasant. But don't worry, a simple fork will help you easily determine the degree of doneness of your fish kebab. Just use a fork to gently push apart the fish fibers on one of the pieces. If the inside of the fish is still glossy and slightly translucent, increase the cooking time by a couple more minutes. If a piece of fish has become dull and opaque even in its thickest part, your kebab is ready.

4. Let's treat ourselves to a very easy-to-prepare, but always tasty and truly royal sturgeon kebab. Rinse one kilogram of sturgeon thoroughly in cold water, remove the skin and cartilage, and chop the meat into portions. Place the fish pieces in a deep enamel or glass bowl, add two onions, cut into half rings, 100 g. chopped parsley and dill, juice of half a lemon, salt and white pepper to taste. Mix everything thoroughly and leave to marinate in a cool place for one to two hours. Grill over coals. Serve on fresh lettuce leaves, garnish with lemon slices and fresh vegetables. Narsharab pomegranate sauce goes perfectly with this kebab.

5. Kebab made from two types of freshwater fish is no less tasty. Chop into 500 g portions. catfish fillet and salmon teshi. Place the fish pieces in a marinating bowl. Add 100 ml. dry white wine, 100 ml. olive oil, 1 teaspoon ground paprika, 1 teaspoon mustard seeds, salt and black pepper to taste. Mix everything thoroughly and leave to marinate for 30 minutes. Thread the marinated fish onto skewers, alternating pieces of catfish with fatty pieces of salmon meat, brush with the remaining marinade and fry over coals until cooked. Serve with fresh vegetables or tart fruit. An excellent addition to this kebab would be a glass of dry white wine or a glass of ice-cold vodka.

6. Fisherman’s kebab made from fresh river fish turns out to be unusually tender. Chop one kilogram of river fish into portions. It is best to take fillets of various large fish, such as perch, burbot, pike, and pike perch. Place the fish pieces in a bowl for marinating, add 100 g. finely chopped dill and parsley, juice of half a lemon, 50 gr. vodka, salt and black pepper to taste. Mix thoroughly and leave to marinate for one hour. Thread the marinated pieces of fish onto skewers and brush on all sides with fresh sour cream of medium fat content (10 - 15%). Fry over coals until done. Serve with fresh and pickled vegetables and tartar sauce.

7. Fish kebab turns out especially soft and juicy if you replace lemon juice with pomegranate juice. Rinse one kilogram of salmon in cold water, remove skin and bones and cut into portions. Place the fish in a marinating bowl, add 1 tbsp. spoon of khmeli-suneli, 50 gr. finely chopped cilantro, salt and black pepper to taste. Mix fish and spices, add 2 tbsp. spoons of olive oil and 200 ml. pomegranate juice. Mix everything thoroughly again and leave to marinate for 2 hours. Thread the marinated fish onto skewers, brush with the remaining marinade and fry over coals. Serve with fresh vegetable salad, hot pickled peppers and narsharab sauce.

8. Chinese cuisine offers us original sea bass kebab. 500 gr. Chop the sea bass fillet into portions and place in a bowl for marinating. Add 2 tbsp. spoons of lemon juice, 2 tbsp. spoons of soy sauce, ½ teaspoon of ground chili pepper, mix everything thoroughly and leave to marinate for 30 minutes. Wrap each piece of fish in a thin strip of bacon and thread it onto skewers, alternating with large pieces of sweet pepper and thick slices of red onion. Sprinkle the fish prepared in this way with a small amount of sesame oil and fry over coals. Serve with fresh herbs, vegetables and any hot sauce.

9. Norwegian cuisine offers us a simple, but tasty and aromatic recipe for salmon kebab. Prepare the sauce in advance. To do this, pit 2 cups of cherries, place in a small saucepan, add 100 ml. water, 1 tbsp. spoon of red wine vinegar, 1 teaspoon of brown sugar, salt to taste. Place the saucepan on the fire and cook, stirring constantly, until the berries soften, 10 - 15 minutes. Cool the finished cherries, place them in a blender cup, along with the released juice, add 50 g. finely chopped parsley and chop everything together until pureed. Leave the finished sauce in the refrigerator for at least 12 hours. 600 gr. Chop fresh salmon into small pieces, cut the leek stalk into slices, 3 cm thick, peel 10 small onions. Thread the fish pieces onto skewers, alternating them with leeks and whole onions. Fry over coals. Sprinkle the finished kebab with salt, chopped parsley and cherry sauce.

10. Fish kebab with tandoori masala will give you the taste and extraordinary aroma of Indian cuisine. Tandoori masala is a very aromatic Indian spice mixture, which can be purchased at any store selling oriental spices. Prepare green chutney in advance. To do this, grind in a blender until smooth 2 cups of mint leaves, 1 cup of green cilantro, 1 large onion, 4 green chili peppers, 1 tbsp. a spoonful of sugar, juice of two lemons, salt to taste. Let your chutney sit in a cool place for 10 to 12 hours. Before serving, the chutney can be diluted to the desired consistency with a small amount of cold water. 500 gr. Chop the fillet of your favorite fish into portions, place in a bowl for marinating, add 4 tbsp. spoons of natural yogurt and 2 tbsp. spoons of tandoori masala. Mix thoroughly and leave to marinate in a cool place for 6 to 10 hours. Thread the marinated fish onto skewers and fry over coals. Serve with green chutney and fresh vegetables.

And on the pages of “Culinary Eden” you can always find even more proven recipes that will tell you how to cook fish kebab.

Every year, with the onset of spring, we all go out into the bosom of nature with only one goal: to enjoy the warm air after the cold winter, admire the blossoming nature, relax and, of course, cook barbecue. Pork is most often chosen as the base. It is a fatty meat, so the kebab always turns out juicy.

If you prefer lighter dishes, then try to surprise all your friends and replace the meat with another product, such as fish or chicken. As a result, you will enjoy the incredible taste of the original dish and at the end of the day you will feel lightness throughout your body instead of heaviness in your stomach.

"How to marinate fish for barbecue?" - you ask. But first things first. First you need to select it. If possible, purchase fish from oceanic species, the meat of which has more pronounced dietary and beneficial properties. River inhabitants will also be an excellent alternative, but try to choose fish with a minimum number of bones so that the meal leaves only positive memories.

How to marinate fish for barbecue in tomato sauce: detailed instructions

Cut the tomatoes into small cubes, chop the onion into half rings, add herbs to taste, a little red pepper and a couple of orange slices. Mix all the ingredients for the marinade with the fish cut into pieces. Shortly before cooking, the fish should be salted. While frying, baste it with the remaining marinade.

How to marinate fish for barbecue with dry wine

You need to take soy sauce, sugar, fresh ginger root cut into thin slices, herbs, dry white wine, salt and spices as desired. All ingredients are mixed in a large saucepan, chopped fish is placed there and left to marinate for 30-40 minutes. You can fry either on or skewered.

Salmon is loved by many housewives: it is easy to cook and suitable for any dish. Its fillet has a high level of fat content, which is why many believe that this fish does not require any preparation. However, it is worth paying attention to the following recipe, which tells how to marinate fish for barbecue if it is a fatty variety. Take a little olive oil, add the juice of half a lemon, chop a few olives, season with salt and dill. Mix all ingredients together and let sit for 30 minutes. Now you are a skilled housewife and know exactly how to barbecue. In the future, the choice will not confuse you.

Another meat option with different dietary properties. This is chicken fillet. It is worth noting that it itself is very tender, so you should not add a lot of spices, and especially lemon juice, as it dries out the meat. If you don’t know, for barbecue, simply coat it with your favorite spices, mixed with a few drops of oil and crushed garlic. After an hour, you can begin the cooking process. Bon appetit!

Fish kebab is an extremely tasty and healthy delicacy that is very popular with the arrival of spring warmth. A tender, juicy and nutritious dish is quick and easy to prepare, does not require long marinating and, imbued with the aroma of smoke, goes well with any side dishes, which is convenient in a large company.

How to cook fish on the grill?

Cooking fish kebab includes several stages: choosing a variety, cutting, marinating and frying. A high-quality dish will only turn out if the carcass is chosen correctly. This can be one variety or assorted fish on one skewer. The choice is based on personal preference, but specific principles of what kind of fish is best to grill on the grill also exist:

Both river and sea fish are suitable for preparing this dish. Preferably a fatty and juicy carcass. Salmon, catfish, sturgeon, perch, trout, mackerel are the most popular types of fish; they have few bones and are easy to cut into equal pieces.
When choosing fish, first give preference to fresh, and if you don’t have it, frozen will do. Fish should be defrosted in the refrigerator at a temperature no higher than +5 degrees.
Fresh fish have bright red gills and smooth scales.
It is recommended to alternate dryish varieties of fish with vegetables, so the fish will not dry out, and the vegetables will be imbued with a pleasant fishy aroma and will serve as an excellent side dish.

From fish - a critical stage in preparation. When properly marinated, fish retains its structure, keeps its shape and is imbued with aromas without losing its characteristic taste. A universal marinade is a combination of lemon juice, oil and salt - this mixture, like brine, preserves and protects from drying out.

Ingredients:

trout fillet - 900 g
olive oil - 100 ml;
lemon juice - 70 ml;
soy sauce - 60 ml;
rosemary - a pinch;
ground white pepper - a pinch;
lemon slices - 10 pcs.

Preparation

Mix lemon juice, sauce, oil and spices.
Cut the fish into pieces and place in the marinade. Set aside for 2 hours.
Alternating with lemon slices, string the pieces onto skewers and fry the fish kebab for 10 minutes.

Fish kebab on the grill

Grilled fish is one of the healthiest and most nutritious dishes. Thanks to this processing method, the product acquires an appetizing appearance and retains maximum juiciness and taste. You should not spend money on expensive varieties - inexpensive freshwater or sea fish with a neutral taste, which in another version may not be so good, are perfect for the barbecue.

Ingredients:

perch fillet - 800 g;
sweet pepper - 1 pc.;
cherry tomatoes - 10 pcs.;
red onion - 5 pcs.;
fresh dill - a handful;
vegetable oil - 60 ml;

Preparation

Cut the fillet and pepper into pieces.
Chop the onion into rings.
Thread fish, tomatoes, onions and peppers onto skewers, brush with oil and season.
Fry delicious fish kebab for 10 minutes.
When serving, garnish with herbs.

Fish kebab on the grill is very convenient to cook. This method is suitable for a whole carcass or large pieces that are difficult to keep in balance on skewers. The fish cooks more evenly on the grill and acquires the characteristic frying pattern left by the hot iron. To prevent the dish from turning into mush, use fatty fish with dense meat.

Ingredients:

halibut fillet - 700 g;
Dijon mustard - 40 g;
soy sauce - 40 ml;
lemon juice - 50 ml;
honey - 30 g;
vegetable oil - 80 ml;
clove of garlic - 2 pcs.

Preparation

Cut the fish into large pieces.
Combine all ingredients for marinade.
Marinate the fish for 15 minutes.
Grease the grill with oil and place the fish pieces.
Cook the shish kebab for 5 minutes on each side.

Even a beginner can cook fish on a grill in foil. It is necessary to season the cleaned carcass with oil and spices, stuff it with citrus slices and wrap it in foil. This is the easiest way to keep fish from drying out. To obtain a fried crust, you need to free the finished fish from the foil and hold it open for 2 minutes on the coals.

Ingredients:

dorado fish - 400 g;
orange - 1 pc.;
thyme sprigs - 4 pcs.;
vegetable oil - 40 ml.

Preparation

Clean the fish and cut the skin.
Drizzle oil and add thyme inside.
Cut the orange into slices. Place some in the slits, the other on the foil.
Wrap the fish and bake for 30 minutes.

A dish that requires a special approach. You can fry the whole carcass, in the form of portioned steaks, or in pieces on skewers. The main thing is the marinade, with which the fish will retain its natural flavor. An abundance of spices and flavorings will spoil the dish, so lemon and apple juices, which subtly highlight the taste of the fish, will suffice.

Ingredients:

pink salmon fillet - 1 kg;
apple juice - 100 ml;
lemon juice - 50 ml;
soy sauce - 40 ml;
sour cream - 80 g.

Preparation

Cut the fillet into portions.
Mix apple and lemon juices and soy sauce.
Marinate the fish for 30 minutes.
Brush with sour cream and fry the red fish kebab for 8 minutes.

Fish kebab in Caucasian style

The most delicious fish on the grill is freshly caught. A popular fish in Caucasian waters is sturgeon, and sturgeon kebab is a specialty of the hospitable lands. The peculiarity of preparation in the marinade: lemon juice makes the meat more tender and adds a piquant sourness, and dry wine imparts its bouquet. This kebab is fried on fruit coals.

Ingredients:

sturgeon fillet - 1.3 kg;
dry white wine - 150 ml;
lemon juice - 50 ml;
vegetable oil - 50 ml;
ground black pepper - a pinch.

Preparation

Slice the sturgeon.
Whisk wine, juice, oil and pepper.
Marinate the fish for two hours.
Skewer and fry for 10 minutes.

A process whose main advantage is obtaining a tasty and healthy product that is prepared quickly and without hassle. Fish steaks in this case are more in demand than others. They are smoked on a rack rather than on skewers, making it easier to cook evenly. During frying, the steaks are turned only once.

Ingredients:

salmon carcass - 2.5 kg;
lemon - 3 pcs.;
nutmeg - 1/2 teaspoon;
water - 300 ml;
fresh parsley - a handful.

Preparation

Cut the salmon into 2.5 cm thick pieces.
Squeeze out the juice, add water and spices.
Marinate the fish.
Fry for 8 minutes on each side.

Grilled river fish is always a high-quality and fresh dish, distinguished by its specific taste and aroma. As a rule, small, freshly caught fish are gutted and soaked in a sour sauce with the addition of dairy products. The latter will just help get rid of the smell of mud. This fish is cooked whole on a grill.

Ingredients:

carp - 1 pc.;
cream - 100 ml;
olive oil - 40 ml;
lemon juice - 50 ml;
ground black pepper - a pinch;
fresh dill - a handful.

Preparation

Clean the carp, remove the gills and cut the skin.
Mix herbs, pepper, cream, juice and oil.
Marinate the fish for 30 minutes.
Place on the grill and cook for 25 minutes.

Fish kebab in the oven on skewers

Bad weather is not a reason to refuse a flavorful dish, because shish kebab will replace the traditional version, which does not in any way affect its quality. The original marinade made from pomegranate juice will quickly soak up the meat, wooden skewers are as good as skewers, and a functional oven will allow you to prepare a beautiful and tasty meal in just 15 minutes.

Fish seems to be one of the most suitable foods for grilling. At the same time, you can marinate fish for barbecue in different ways. It is beneficial for the human body, it is not as heavy as meat products, so it easily competes on the barbecue table with all kinds of sausages, steaks and other meats. Fish kebabs are tasty and varied. Moreover, this diversity depends both on the large number of varieties and on how to marinate the fish for barbecue.

A little about ways to cook fish over an open fire

The fish is usually grilled whole, without even cleaning it. Fish fillets are cooked on a grill using skewers or on a grill in a longitudinal or cross-section (steaks).

For steaks, meaty, fatty specimens with dense scales and bones are used: salmon, tuna, sea bass, etc. This fish does not fall apart during grilling and the necessary turning from one side to the other.

There are a variety of ways to cook fish over an open fire. You can simply grill it under the lid, you can wrap the carcass or steak in foil, then cook it in a special fish form or tray that comes with the grill.

Before frying directly on the grill, both the fish and the grill should be well greased with vegetable or butter. This way they won't stick to each other.

When preparing fish steaks or barbecue, various marinades are most often used. Most compatible spices, herbs and aromas: oregano, basil, lemon, dill, parsley, tarragon, chili pepper, garlic, and white wines

Tips on how to cook and marinate fish for barbecue

It is better to choose firm fish. The varieties with firm meat are best suited for kebabs and grilling. The pieces do not fall apart and do not lose their juiciness.

It needs to be marinated properly. You should completely avoid using citric acid when pickling. Because of it, the fish become excessively fragile. Also, do not marinate for too long so as not to soften the steaks and kebab pieces. During the cooking process, it is important to regularly lubricate the fish with marinade or vegetable oil, especially if it is visually visible that it is drying out.

Temperature. When frying fish kebabs, the temperature should not be too high, otherwise the product will simply burn. At high temperatures, only thin fillet slices should be fried, and very quickly.

Only one flip. When using the grill, the fish only needs to be turned once, otherwise the steak will fall apart. Fish kebab on skewers can be turned more often until an appetizing golden crust appears on the surface of the pieces.

Examples of successful marinades

Universal fish seasoning

You will need (for 1 kg of fish):

one teaspoon of freshly ground black pepper, coriander, sea salt, chili pepper;
half a teaspoon of fennel seeds.

Grind all herbs and seasonings in a mortar and pestle. Rub fish pieces or whole carcass with the prepared mixture. The excess can be collected in a jar and stored for several weeks. This universal seasoning is suitable for any type of seafood or fish.

Moroccan seasoning

You will need (for 1 kg of fish):

one teaspoon of chili pepper, coriander, cumin;
half a teaspoon of salt, freshly ground black pepper, saffron;
zest of one lemon;
one clove of garlic;
two tablespoons of fresh cilantro.

A clove of garlic, finely chop the cilantro. Mix all the spices and herbs in a mortar and grind well with a pestle. Carefully rub pieces of kebab or a whole fish carcass with the prepared mixture.

This seasoning, characteristic of Moroccan cuisine, also goes well with poultry and lamb.

Ginger-lemon marinade

You will need (per 1 kg of product):

a pair of garlic cloves;
small fresh ginger root;
zest and juice of two limes;
ten tablespoons of olive oil;
two tablespoons of soy sauce;
freshly ground pepper (black, red, allspice, white, pink).

Preparation procedure:

Grind the garlic cloves using a press.
Peel the ginger root, grate it, mix with garlic.
Add ginger-garlic mass to olive oil, juice, lime zest, and soy sauce. Season with pepper mixture.
Marinate shish kebab in this mixture for two or more hours.

You can also use the marinade during frying. In addition to fish dishes, it goes well with poultry.

Japanese kebab recipe with complex marinade

Original recipe for red fish shish kebab. Eggs are needed here to add shine to the product that will be fried. This is a typical culinary technique in Japanese cuisine. In addition, the egg will serve as a fastening element for the sesame grains with which the kebab will be decorated. In a short time of frying the kebab, the sesame grains will brown a little, and at the same time their magnificent aroma will reveal itself.

The marinade for it includes beaten eggs.

Required ingredients:

600 – 800 g red fish fillet (salmon);
two eggs;
three tablespoons of soy sauce;
one teaspoon of honey;
two teaspoons of sesame oil;
ground hot red pepper;
salt;
two glasses of sesame seeds.

Cooking technique:

First you need to take a piece of salmon fillet. Carefully cut off the skin with a sharp knife. Remove large rib bones using tweezers.
Cut the fillet crosswise like “for a shish kebab.” The width of the pieces is 3 cm.
Before marinating fish for barbecue, mix two raw eggs, soy sauce, and sesame oil in a deep bowl. Add honey, salt and season with hot red pepper. Beat thoroughly with a fork until the consistency of the marinade is smooth.
Place the salmon pieces into the prepared mixture and place in the refrigerator for two hours. During this time, you should turn the fish pieces over once or twice.
Next, the marinated fish needs to be threaded onto skewers. Sprinkle salmon pieces generously with sesame seeds.
Grill over moderate coals for about four minutes until the sesame seeds begin to brown.

It is better to serve fish kebab in Japanese in the traditional style for this cuisine. As a side dish, use steamed rice, green salads, for example, from seaweed.

We all love and respect kebab made from various meats. But even such a wonderful dish sometimes becomes boring and boring.

There is an excellent alternative to traditional kebab, this is fish kebab. And it, in turn, even has advantages:

The dish is prepared quickly. Marinates on average from 5 minutes to 2 hours, frying will take approximately 4 to 7 minutes;
Rich in vitamins and valuable substances. Regarding meat, fish contains much more benefits for the human body;
Big variety. Almost any type of fish is suitable for barbecue, from the smallest river fish to the largest sturgeon or catfish;
Any side dish goes with fish. If a large company gathers, this is very convenient;
The healthiest kebab is made from red fish. People who eat it are less prone to depression, hypertension and cancer;
This kebab contains fewer calories than meat kebab.

Selection of fish for barbecue

If you caught the fish yourself, then without hesitation you can start cooking barbecue. After all, there is no doubt about the freshness or proper storage of the product.

And if you decide to buy it at the market or in a store, you need to approach this matter carefully. And first familiarize yourself with the basic rules for choosing fish for barbecue:

Don’t be alarmed, choosing the right quality fish is not so difficult if you know the basic rules. You just need to be more careful.

Fish kebab on the grill on skewers

Shish kebab from sole or pangasius is made quickly and very tasty. This sea fish is fatty, juicy and healthy.

One of the best kebabs comes from this species of waterfowl.

If the fish is frozen, you need to wait until it thaws in a cool place, for example, on the bottom shelf of the refrigerator.

Fish fillets are cut into large rectangles or squares, approximately the same as meat for a regular kebab. Mix the meat with spices and salt in a cup (chopped sea salt is good).

You can buy spices individually (paprika, turmeric, thyme, rosemary and others to suit your taste), or you can take a ready-made set of seasonings for fish. There is no point in adding fresh herbs to the marinade; they will burn anyway.

Pour white wine over the mixture (red wine is not suitable), add olive oil and mix everything well. The fish fillets should be marinated for at least half an hour; if you have time, it’s good to put them in the refrigerator for two hours.

We string the marinated fillet pieces onto a skewer; if desired, you can put tomato pieces between them. Tomato goes well with any type of fish.

The fish does not need intense heat, so there is no need to leave a lot of coals. The kebab should simmer slowly so that the fat evaporates and the juicy meat remains.

We constantly turn the skewers so that the dish does not burn. This kebab takes from 7 to 10 minutes to cook, depending on how many coals you have left.

Before serving, the kebab is placed on Armenian lavash and served with fresh herbs and vegetables.

Fish kebab on the grill on skewers

Following our recipe, you will get a very tasty kebab on skewers, cooked in a regular oven. The dish is not only tasty, but also easy to prepare.

Ingredients:

Fish – half a kilo;
Lemon – 1 piece;
Sugar – half a teaspoon;
Spices for fish;
Soy sauce – 3 tablespoons;
Salt - to taste (optional without it).

Any type of fish is suitable, but catfish, mackerel and trout are very tasty. We clean the carcass, gut it, and rinse thoroughly.

Squeeze the juice from the lemon and add sugar, selected spices or a set of special spices for fish, soy sauce, and mix everything thoroughly. You can add salt to taste, but soy sauce replaces it perfectly.

Mix the pieces of fish with the marinade and put them in a cool place for an hour and a half. Before threading, rinse the skewers in water (there is no need to soak them in water; they won’t catch fire in the oven like they do on the grill)

We put pieces of fish on skewers, between them you can put pieces of tomatoes, bell peppers, onions, olives and place them on the grill of a preheated oven. The “Grill” mode is good if you have one.

After 5 minutes, turn the sticks over. The entire cooking process takes approximately 10-15 minutes, do not overcook. As soon as a golden crust forms on the pieces, the dish is ready!

Serve hot with a green salad. Dry white wine is ideal for this dish.

More marinades for a successful fish kebab

There are many ways and different marinades to prepare fish kebab. They are all delicious and unique in their own way.

Delicious grilled fish kebab

To prepare a particularly tasty dish, purchase the freshest and highest quality ingredients.

Ingredients:

Any four varieties of fish. For example, salmon, trout, catfish, sturgeon. A total of one and a half kilograms;
Two bell peppers (preferably red);
Five grams of chili pepper;
100 grams of sesame oil (olive oil is also suitable);
One large lemon (you will need juice);
Black pepper and salt (preferably sea salt) to taste.

Mix the pieces of fish, oil, lemon juice, pepper and salt well. Place in the refrigerator for half an hour.

We put the kebab on greased skewers, alternating types of fish, and string chopped bell peppers between the pieces.

Heat the grill to medium temperature and place the kebab on the grill. After 5-6 the dish is ready. After 3 minutes it must be turned over.

Ingredients:

3 tomatoes;
4 cloves of garlic;
One red chili;
Parsley leaves;
Olive oil;
Sugar;
A couple of drops of lemon juice.

Mix the tomatoes cut into small cubes with chopped garlic, finely chopped chili pepper, parsley leaves, a pinch of sugar, butter and lemon juice. The sauce is ready.

Serve the kebab and sauce to the table. This dish simply tastes amazing.

Fish kebab on kefir

This kebab turns out incredibly tender. To prepare it you will need the following ingredients:

1.5 kg of any fish;
3 onions;
A liter of kefir;
Black, red and chili pepper;
Salt;
Bay leaf.

Cut the fish into pieces, add chopped onion, pepper, salt, bay leaf and kefir into rings. Leave for 30-40 minutes, stir a couple of times during this time.

You can start frying. The maximum cooking time for any fish kebab is 10-15 minutes.

You should not use vinegar for the marinade. According to experts, it gives the fish toughness and an unpleasant taste;
To make the kebab especially tasty, it is better to make a sour marinade. Suitable for this: lemon and pomegranate juice, kefir and wine, onion puree;
Use green sauces for fish kebabs, such as pesto or sauces based on yoghurt and spices;
Do not add greens to the marinade if you plan to cook shashlik on the grill, they will quickly burn to charcoal and give a bitter taste;
Do not defrost a fish carcass in a warm place; even at room temperature, its structure and taste will deteriorate; the same thing happens in a microwave oven. The optimal temperature for defrosting is +5 degrees.

To determine if the kebab is ready, carefully use a fork to pull apart the fibers of the meat on one piece. If the dish is ready, the color of the meat should be matte and opaque right up to the skewer.

If you have a choice, then for barbecue it is ideal to take fresh or even live fish. Enjoy your meal!