Sturgeon shashlik
2 servings
60 minutes
Sturgeon shashlik is a refined dish of Azerbaijani cuisine that traces back to ancient traditions of cooking fish over an open flame. Sturgeon, known for its tender meat and rich flavor, is perfect for this cooking method. A light marinade with onions, herbs, and lemon juice enhances the fish's natural sweetness, while grilling over coals imparts a subtle smoky aroma. Due to its quick preparation, sturgeon shashlik remains juicy and tender, and serving it on lettuce leaves with vegetables and olives makes the dish even more appealing. It is not only a gastronomic delight but also an expression of culinary art that combines simplicity and elegance. Perfect for festive occasions and cozy gatherings.
1
Rinse the sturgeon under cold water, then remove the skin and cartilage. Cut the fish into large pieces of 6x6 cm. Place in a marinating container. Also, slice the onion into rings, chop the herbs, squeeze half a lemon, and season with salt and pepper to taste, then refrigerate. Sturgeon kebab doesn't need to marinate long — one or two hours is enough.
- Sturgeon: 1 kg
- Onion: 2 pieces
- Fresh herbs: 2 bunchs
- Lemon: to taste
- Salt: to taste
- Ground black pepper: to taste
2
Before cooking, when the coals are ready, carefully thread the fish onto the skewer. Sturgeon kebab cooks quickly. During cooking, turn the skewer several times. You can drizzle it with marinade juice.
- Lemon: to taste
3
It's better to serve sturgeon kebab on lettuce leaves, with fresh herbs, lemon, vegetables, and olives.
- Green salad leaves: to taste
- Fresh herbs: 2 bunchs
- Lemon: to taste
