Trout shashlik with zucchini and squash

4 servings

30 minutes

Trout kebab with zucchini and squash is a harmony of freshness and tenderness. Trout, famous for its rich, soft flavor, acquires a delightful texture when baked, while the vegetables add juiciness and lightness. This recipe, inspired by European culinary traditions, showcases the art of simplicity and elegance. A marinade of salt, black pepper, and lemon juice enhances the natural taste of the ingredients, while cherry tomatoes add a hint of sweetness. An ideal dish for summer evenings and friendly gatherings, it reveals its splendor with rich flavor nuances in every bite. The aromatic, tender kebab will adorn any table and delight even the most discerning gourmets.

Energy value per serving

• Calories: 123.4
• Proteins: 20.6g
• Fats: 2.4g
• Carbohydrates: 5g

Ingredients

• Trout fillet: 400 g
• Zucchini: 200 g
• Young zucchini: 200 g
• Cherry tomatoes: 150 g
• Salt: to taste
• Lemon: 2 pc
• Ground black pepper: to taste

Cooking steps

1. We cut the fillet into cubes.

   Required ingredients:

   • Trout fillet: 400 g

2. We cut zucchini and squash into circles.

   Required ingredients:

   • Zucchini: 200 g
   • Young zucchini: 200 g

3. Take a skewer and alternately thread zucchini, fish, cherry tomatoes, and squash. Season with pepper and salt.

   Required ingredients:

   • Zucchini: 200 g
   • Trout fillet: 400 g
   • Cherry tomatoes: 150 g
   • Young zucchini: 200 g
   • Salt:  to taste
   • Ground black pepper:  to taste

4. Place in a mold and send to the oven at 180 degrees for 20 minutes.

5. We take out, sprinkle with lemon, and enjoy.

   Required ingredients:

   • Lemon: 2 pieces