Sturgeon kebab with vegetables

Prepare the marinade. In a large bowl, mix sliced onions, chopped dill stems, and diced tomatoes.

Pour with mineral water, add salt and pepper. Mix well and mash all ingredients with your hands.

Cut the sturgeon into 5 cm cubes, place in the marinade, cover, and leave overnight or for 8 hours in the refrigerator.

Cut the corn cobs into rounds.

Cut the base of the stems of five onions with a sharp knife to make them stable, then cut off the tops of the onions by 1–1.5 cm. Make a cross-cut inside the onions without touching the outer scales and insert a piece of butter into it. Fold a sheet of foil into quarters and wrap the onions in it.

Place the onions in foil directly on the burnt coals of the grill and bake for 20 minutes until soft. Then remove, cool down, take out of the foil and scoop out about half of the flesh from each onion with a teaspoon to form 'cups'.

Cut the tomatoes in half and scoop out the insides with a spoon.

Take the sturgeon, carefully remove all marinade residues. Alternate threading onto thin skewers or wooden sticks (which should be soaked in water beforehand) with rings of red onion and peeled tomatoes, about three pieces per skewer.

Grill the shashlik on burnt coals: first in a hot zone until crusty, then move to a moderate zone for 10-15 minutes. Also grill corn on the rack, brushed with butter, until golden.

Before serving, fill the onion 'cups' with homemade adjika. Serve the kebabs immediately from the grill, with fresh herbs, placing an onion 'cup' with adjika on each plate.