Salmon shish kebab on fire

Caucasian cuisine

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Description Products Steps

Traditional kebab originally consisted of pieces of lamb skewered and grilled over coals. The meat was first either simply flavored with spices or kept in a marinade. Over time, shish kebab began to be made from other types of meat, as well as poultry, vegetables, fish and even seafood. In this recipe, we suggest you prepare shish kebab from salmon with pieces of tomatoes and onions. The main secret of the dish is the pomegranate dressing. The kebab turns out very tasty and appetizing!

1. Calories
   150,64 kcal
2. Protein
   13,02 gram
3. Fat
   9,5 gram
4. Carbohydrates
   2,96 gram
5. ~ Time
   2 H 30 Min
6. Pepper
7. Complexity

Products per 2 serving:

1. Sali fillet

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   500 g
2. Onions

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   1 piece = 80 g
3. Tomato

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   1 piece = 90 g
4. Pomegranate juice

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   80 ml = 80 g
5. Salt

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   2 pinch = 2 g
6. Black pepper ground

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   to taste
7. Vegetable oil

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   2 tbsp. l. = 34 g
8. Parsley

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   to taste

Steps:

1. 
   Remove the seeds and membranes from the salmon, rinse it with cold water and pat dry with a paper towel. Peel the onion, wash the tomato.
2. 
   Cut the tomato and onion into large cubes approximately 2 cm in size.
3. 
   Carefully remove the salmon fillet from the skin and also cut into large cubes.
4. 
   Place the salmon in a bowl, season with salt and pepper. Add vegetable oil and pomegranate juice. Mix everything carefully. Leave the salmon to marinate for 2 hours. It is best to marinate the fish overnight. While the salmon is marinating, light the coals in the grill.
5. 
   Place the marinated salmon on skewers, alternating with slices of tomato and onion.
6. 
   When the flame in the grill dies down and the coals are hot and covered with a thin layer of ash, you can start grilling the kebabs. Fry the salmon kebabs on the grill for 10-12 minutes. Turn the skewers periodically to prevent the fish from burning.
7. 
   Serve the kebabs directly on the skewers or remove the salmon and vegetables from them and place on a plate. Garnish the dish with fresh parsley. Bon appetit!
8. 
   Serve the salmon kebabs with tartar sauce.

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