Marinade for fish kebab. How to marinate fish for barbecue: the best recipes and tips

Fish is a dietary product. It’s unusual to see kebabs from it. After all, we are more accustomed to seeing pieces of chicken, lamb, and pork on skewers or on a barbecue grill. But what makes fish kebab great is how quickly it can be prepared for grilling over coals. In addition, fish is more likely to be cooked than meat, and it has much more health benefits than fried meat. Any type of fish – large, small, river, sea – is suitable for making barbecue. This is the recipe for catfish kebab that we would like to suggest you make on your first trip to a nature picnic.

Catfish shish kebab

A young small catfish needs to be washed, lightly blotted with a napkin, and its head, fins, and tail cut off (use them for rich fish soup). Then cut the catfish carcass into steaks, each about 4 cm thick.

Now we make a marinade from chopped onions, salt, sour cream, onions, lemon juice, seasonings, and vegetable oil. Among the seasonings we can recommend thyme, mustard seeds, ginger, pepper, oregano. But you can vary the recipe with your favorite seasonings. If you want to end up with pieces of golden-colored catfish, add a level teaspoon of powdered sugar to the marinade. Place the steaks on the bottom of the dish with the marinade and cover the top with the remaining marinade and onions. Place the marinated catfish in the refrigerator for half an hour.

Now grease the steak grate with vegetable oil. Place pieces of fish on it and fry the fish on both sides over coals. The fish is cooked, keep in mind, very quickly. Don't overcook. Otherwise it won't be juicy.

Tips for cooking fish skewers

The time for marinating fish for barbecue is from five to half an hour, no longer. Cook fish over hot coals for 3-5 minutes. This will be enough for it to be completely ready.

The simplest marinade that is suitable for any type of fish is a mixture of three tablespoons of vegetable oil, pepper, salt, and maybe a little lemon juice. Vinegar and alcoholic beverages should not be used in marinating fish. They will take away the taste of the fish and make it too soft, falling apart into fibers. The prepared pieces of fish can be strung directly onto skewers without marinating, fried over charcoal and served separately with any barbecue sauce.

Baked potatoes, boiled rice, pickled vegetables, fresh vegetable salads, greens, especially large lettuce leaves are suitable for fish.

Fish kebab will decorate any feast - it’s easy to cook on the grill, on the grill or even in the oven at home.

• Gutted and cleaned fish (salmon, pink salmon, sturgeon) 3 kilograms
• Natural pomegranate juice 700 milliliters
• Vegetable oil 2 tablespoons
• Spice “khmeli-suneli” - to taste
• Spice ground dried coriander to taste
• Ground black pepper to taste
• Salt to taste

We wash the fish well under running cool water, always inside and out, and then place it on a cutting board. If we have a whole fish carcass, then before we cut the fish into pieces, we need to remove the backbone and bones using a kitchen knife.

After this, we cut each fish fillet into small pieces, preferably the same size, so that during cooking, the fish is fried equally on all sides.

Then transfer the processed fish to a free bowl.

We prepare fish kebabs, following the general rules for preparing kebabs. How to marinate fish for barbecue? To do this, sprinkle the fish pieces with spices: coriander, suneli hops, and salt and pepper to taste. After this, pour pomegranate juice on top of the fish and then very carefully mix the fish pieces with your hands, lifting them from bottom to top.

Attention: the pomegranate juice must cover the top of the fish by 1.5-2 centimeters. After that, pour vegetable oil into the same container and mix everything again. Now cover the top of the bowl with an inverted plate and leave to marinate for 2-4 hours aside.

Fish kebabs are prepared in the same way as meat kebabs using a grill. Therefore, before we cook them, we will prepare the grill.

First, put some firewood on the bottom of the grill. Using matches, we light the wood and let it burn for a while. After ½ of the wood has burned, carefully pour the coals into the grill. We level them along the bottom of the container with a skewer or any wooden stick so that they can also flare up.

Attention: the amount of coal should not reach the middle of the walls of the grill by several centimeters. So, when the coal burns well and becomes covered with ash, and the fire almost goes out, we begin to prepare the fish kebab.

We take the marinated fish pieces out of the container and thread them onto skewers. You can cook fish over the grill in different ways, depending on the size of the fish. If the fish is large in size, then it is better to cook it on a spit or grill. If the fish is small in size, then it is better to string it on skewers or wooden skewers and grill it. It is better to bake small and dry fish in food foil, placing it on a grill on top of the grill.

The most important thing to remember is that fish kebab must be fried on well-hot coals, but without flame, otherwise the fish will burn. When the pieces of fish are strung, place the skewers on the grill at a minimum distance from the coals. We turn the skewers with kebab often so that the fish is not only fried equally on all sides, but also does not have time to burn, because fish meat is much more tender than animal meat.

Fish kebabs are fried over hot coals without flame for 6-10 minutes. Of course, the kebab cooking time may vary slightly depending on the thickness of the fish pieces. It is very important to correctly determine the degree of readiness of the kebab. After all, poorly fried fish meat can taste tough like rubber, and overcooked fish can turn out dry or simply fall apart.

To determine readiness, use a fork. To do this, carefully pull apart the fibers on one of the fish pieces. If the fish meat inside the piece is still transparent, then increase the cooking time for the kebabs by another 2-3 minutes. If the fish pieces become matte, then our kebabs are ready.

Fish skewers can be served on skewers, on wooden skewers, or using a fork, carefully remove the fish pieces from the skewers and transfer them to separate serving plates. Along with the kebabs, we serve chopped onions or parsley and dill on the table.

You can also serve our tender and aromatic fish kebabs on a separate dish with vegetables: tomatoes, bell peppers, or bake eggplants over a fire and potatoes in ash. As a drink, dry white wine goes very well with our fish dish. Enjoy your meal!

Recipe 2: fish kebab on the grill (with photo)

• salmon – 800 gr
• lemon - 2 pcs
• peppercorns - 1 tbsp.
• thyme - 1 bunch
• salad - for serving

Cut the salmon into portions. Rinse with clean water and dry.

Squeeze the juice from the lemons, grind the peppercorns, sprinkle the fish with pepper and pour plenty of lemon juice, leave to marinate for 25 minutes.

Prepare firewood and make a fire.

When the coals are ready, place the salmon on the grill and fry on both sides until cooked. Salt the finished salmon kebab, sprinkle with thyme leaves and serve on lettuce leaves.

Recipe 3: fish kebab on the grill (step-by-step photos)

What type of fish should I use to make shish kebab? Small fish can be baked whole on a wire rack. Salmon, sturgeon, catfish or tuna can be cut into large pieces and placed on a skewer.

• Fish fillet – 600 g
• Lemon - ¼ pc.
• Onion - 3 pcs.
• Marjoram - ½ tsp.
• Salt - to taste
• Pepper - to taste
• Olive oil - 1 tbsp.

Cut the fish fillet into rectangular pieces so that later they can be conveniently placed on a skewer.

Place the pieces in a container, pour in lemon juice and olive oil, sprinkle with marjoram, pepper, and salt. Mix and leave to marinate for several hours.

Peel the onions and cut them into quarters (depending on size). Place pieces of marinated fish on a skewer, alternating them with onions and cherry tomatoes.

Let's prepare a grill with coals. Cook the fish over the heat from hot coals, periodically rotating the skewers to ensure even frying. The fish cooks very quickly, do not overcook it so that it remains juicy.

Serve fish kebab cooked on the grill with fresh herbs, vegetables and sauce.

Recipe 4: red fish kebab with lemon

• Red fish - 1 Kilogram (fillet)
• Lemon - 1-2 pieces
• Olive oil - 2 tbsp. spoons
• Salt and pepper - To taste
• Greens - To taste

We wash the fish fillet and cut it into portions.

Add chopped herbs, olive oil, salt and pepper. You can also sprinkle with lemon juice. Stir and marinate for half an hour.

We wet wooden skewers in water and thread the fish onto them. Place the shish kebab on a grate placed on the grill. Cook for about 1-2 minutes on each side to prevent the fish from burning. Bon appetit!

Recipe 5: squid kebab with fish and salad

• Squid (cleaned) - 4 pcs.
• Salmon (small steak) - 1 piece
• Olives (jar) - 1 pack.
• Olive oil (1 tablespoon for marinade, 2 tablespoons for salad) - 3 tbsp. l.
• Balsamic - 1 tbsp. l.
• Vinegar (white wine) - 1 tsp.
• Seasoning (Provencal herbs) - 1 tsp.
• Sugar - 1 tsp.
• Lemon juice - 2 tbsp. l.
• Zucchini - 1 piece
• Eggplant - 1 piece
• Sweet red pepper - 1 pc.
• Sweet yellow pepper - 1 pc.
• Red onion - 2 pcs.

Remove the skin from the salmon steak and divide into two parts. Marinate squid and salmon in a marinade of olive oil, Pravana herbs, balsamic, white wine vinegar, lemon juice, sugar and salt for exactly 1 hour.

While the squid and salmon are marinating, prepare the salad. Fry zucchini, eggplant, sweet peppers and onions on both sides in a dry frying pan. Place in a bowl, add salt and olive oil.

Cut the squid into 4 pieces (so that you get 4 long strips from each squid). Cut the salmon into small cubes. Roll the squid and salmon into a roll and thread it onto a skewer, alternating the olive with the roll.

Fry squid on skewers on all sides for 1 minute. If desired, you can repeat the procedure.
Serve squid and salmon kebab on a salad of grilled vegetables.

Recipe 6: Oriental fish kebab with mushrooms

• Salt (to taste)
• Lemon juice (to taste)
• Champignons - 6-8 pcs.
• Eggplant - 2 pcs.
• Seasoning (Provencal herbs) - 1-2 tbsp. l.
• Olive oil - 100 ml
• Pineapple (canned, only syrup is needed) - 1 jar.
• Curry - 1 tsp.
• Tomato paste - 2-3 tbsp. l.
• Trout (fresh) - 300-400 g
• Soy sauce (100 ml for fish, 100 ml for mushrooms) - 200 ml
• Garlic (to taste, finely chopped)

In a bowl, mix olive oil, soy sauce, Provençal herbs.

Rinse the mushrooms with water and dry. Immerse the mushrooms in the prepared mixture and leave to marinate for several hours. Shake the container periodically so that the mushrooms are well saturated with the marinade. The marinade for mushrooms must include an oil component (I use olive oil, but you can also use sour cream and mayonnaise), then the mushrooms will not be dry.

Then place the champignons on skewers and fry until done. The mushrooms should have significantly reduced in size and become golden brown.

Let's move on to the “extreme” eggplant appetizer. Wash the eggplants and throw them into the fire, right into the open flame, in front of the amazed audience.

In the fire, the eggplants should be completely charred.

Pour cold salted water into a large container.

Place the eggplants straight from the fire into cold salted water.

Peel the skin directly in the water; it comes off easily.

Season the peeled eggplants with lemon juice, finely chopped garlic, and dill if desired.

Drain the syrup from the pineapples.

Add soy sauce, tomato paste, curry to the pineapple syrup.

Mix everything thoroughly.

Cut the trout into portions and leave to marinate for an hour.

Fry on coals until done.

So, the fish is ready, the mushrooms too, the eggplants have been waiting for a long time. Bon appetit!

Recipe 7: fish kebab in the oven (with photos step by step)

The pollock turns out aromatic, juicy, the bacon is fried and crispy, the croutons from the loaf are saturated with the aromas of garlic and rosemary. Fish kebab in the oven is very easy to prepare in 20 minutes.

• Pollock fillet – 350 g
• Bacon - 100 g
• Loaf - 1 pc.
• Olive oil - 3 tbsp.
• Garlic - 3 cloves
• Rosemary - 1 tsp.

Let's make our simple marinade by mixing olive oil, rosemary and pressed garlic.

Cut the pollock fillet into pieces approximately the size of a walnut. Mix the fish and marinade thoroughly.

Cut the crust off the loaf and cut the crumb into large cubes, about the size of pollock.

Take wooden skewers and string alternately pieces of pollock and loaf.

Wrap each kebab with a strip of bacon. I like it better when the bacon lies on the fish, then the pollock becomes juicy, and the pieces of the loaf become crispy.

Line the baking tray with baking paper to prevent the fat from burning. Place the kebabs in the oven for 15 minutes, preheated to 190 degrees.

Nutritionists unanimously say that fish is much healthier than meat. However, many health-conscious people, when going on a picnic, prepare more meat for kebabs. Meanwhile, fish kebab turns out to be much lighter and healthier; it is even better suited for outdoor recreation than meat kebab. In addition, fish does not need to be marinated for as long as meat. If you prepare the right marinade for fish kebab, you can fry it on skewers or a grill in just half an hour. Of the 9 best recipes collected in this material, everyone can find an option that they like.

Culinary secrets

Using a successful recipe, even an inexperienced cook can marinate fish for barbecue. However, the advice of experienced craftsmen will not hurt even someone who considers himself a professional.

• You should not keep fish in the marinade for more than an hour. If it softens too much, it will not be able to stay on the skewers.
• Most often, fish has to be marinated outdoors, shortly before preparing the kebab. For this reason, marinades should be chosen that do not contain perishable products. Thus, marinades based on mayonnaise, sour cream, and kefir are not suitable for fish kebab.
• Fish should not be marinated with vinegar, as this may make the kebab too tough.
• It is advisable to salt the fish immediately; this is one of the serious differences between the technology for marinating it and the technology for preparing meat for kebabs. Salt, by drawing out excess moisture from the fish, will make it denser, so it will stick better to the skewers.
• If you are marinating lean fish, it is advisable to include olive oil in the marinade, even if it is not in the recipe.

Otherwise, you can rely on the instructions in the recipe, and then your fish kebab will turn out delicious. So all that is required is to choose the marinade you like.

Marinade for fish kebab with herbs

What do you need:

• fish fillet – 2 kg;
• fresh cilantro – 50 g;
• fresh dill – 50 g;
• rosemary – 5 sprigs;
• thyme – 5 sprigs;
• onions – 2 pcs.;
• lemon – 1 pc.;
• ground white and black pepper, salt - to taste;
• olive oil – 50-100 ml (depending on the fat content of the fish).

How to marinate:

1. Wash and dry the fish fillets with napkins.
2. Grind the herbs. This can be done with a knife, or you can use a blender. For greens, it is better to use only leaves, without stems.
3. Add salt and spices to the mixture of chopped greens, squeeze the juice from the lemon, grate the zest, add olive oil, and stir.
4. Cut the onion into rings of medium thickness.
5. Place the onion in a bowl.
6. Rub the fillet with the spicy mixture and place on an onion rack.
7. Leave to marinate for 30-40 minutes at room temperature.

When the fish is marinated, you can fry the fillet along with the onions on a grill without cutting. Another option is to cut the fish into pieces, string it on skewers, alternating with onions, and fry over coals. Please note that fish kebab is prepared very quickly, usually 10-15 minutes are enough.

Marinade for fish kebab with white wine

What do you need:

• fish fillet – 2 kg;
• dry white wine – 0.4 l;
• soy sauce – 100 ml;
• ginger root – 50 g;
• olive oil – 80 ml;
• sugar – 4 tbsp. l.;
• nutmeg - a pinch;
• ground black and white pepper - to your taste.

How to cook:

1. Wash and gut the fish, cut it into fillets. If desired, you can leave the fish whole if it is a small river fish.
2. After peeling the ginger root, grate it coarsely or finely chop it with a knife.
3. Add sugar and spices to it, stir.
4. Pour oil, soy sauce and wine into a bowl with ginger, mix thoroughly.
5. If you cook fish on skewers, cut the fish fillets into pieces suitable for barbecue (about 4-5 cm).
6. Immerse the fish in the marinade. Leave for 30 minutes if you are marinating it for barbecue, for an hour and a half if you are going to bake it entirely on the grill.

Marinade with ginger and white wine is suitable for any type of fish, including river fish.

Marinade for fish with lemon and garlic

What do you need:

• pieces of fish (steaks or fillets) – 1 kg;
• lemon – 2 pcs.;
• olive oil – 100 ml;
• garlic – 3 cloves;
• dried marjoram, salt, pepper mixture - to your taste.

How to cook:

1. Cut the fish into portions. If you are going to fry fish kebab, the pieces should be about the size of two matchboxes placed on top of each other.
2. Squeeze the juice of two lemons into a bowl. Grate the zest from them and put them there.
3. Crush the garlic directly into the lemon juice.
4. Pour in the oil, add salt, spices and herbs, stir.
5. Cover the fish pieces with this sauce (you can put them in the marinade and stir).
6. Marinate for 30 minutes to an hour depending on the size of the pieces.

This fish marinade recipe is a classic one. It is suitable for any fish and can be used no matter how you intend to cook it. It is also ideal for fish kebabs.

Marinade for mackerel or herring with red wine

What do you need:

• herring or mackerel – 1 kg;
• dry red wine – 0.25 l;
• odorless vegetable oil – 60 ml;
• salt, pepper - to your taste.

How to cook:

1. Clean, gut and wash the fish well. Dry with a kitchen towel.
2. Mix wine with salt, spices and oil.
3. Pour the red wine marinade over the fish and leave for an hour.

Herring or mackerel marinated in red wine can be prepared in any way convenient for you. It will taste best if you fry the fish on the grill. It will be no less tasty baked in foil in the oven.

Beer marinade for charcoal fish

What do you need:

• mackerel or herring – 6 pcs.;
• beer – 100 ml;
• vegetable oil – 0.2 l;
• garlic – 2 heads;
• salt - to taste.

How to cook:

1. Pass the garlic through a press, mix with beer and oil.
2. Rub the prepared fish with the resulting mixture, put more of the mixture inside.
3. After an hour, thread the fish onto a skewer, piercing the carcass from the tail to the gills, and place the fish on the grill.
4. Grill over coals, turning and brushing with remaining marinade.

Fish (mackerel or herring) marinated in this way and fried over coals will successfully replace traditional shish kebab.

Marinade for fish kebab with soy sauce and mustard

What do you need:

• fish fillet (pink salmon, trout, salmon) – 1 kg;
• balsamic vinegar – 50 ml;
• soy sauce – 50 ml;
• pepper paste – 1 tsp;
• mustard powder – 1 tbsp. l.;
• garlic – 1 head;
• olive oil – 0.2 l;
• dill (fresh) – 100 g;
• salt, pepper - to taste.

How to marinate:

1. Prepare the fillet by cutting it into pieces of the desired size.
2. Crush the garlic. Chop the dill and mix with the rest of the spices.
3. Dilute with soy sauce, combine with balsamic vinegar and oil.
4. Cover the pieces of fish with the resulting mixture and leave for half an hour.

The taste of fish kebab marinated according to this recipe is indescribable. You are unlikely to forget it. It will especially appeal to those who love spicy dishes.

Vodka marinade for fish shish kebab

What do you need:

• fish fillet – 1 kg;
• vodka - shot glass;
• soy sauce – 60 ml;
• garlic – 2 cloves;
• seasoning for fish - to your taste.

How to cook:

1. Cut the garlic into small pieces.
2. Mix with seasonings and rub fillets with this mixture.
3. Pour vodka mixed with soy sauce.

You need to marinate the fish in vodka for about an hour. After the fillet is cut into pieces, strung on skewers and kebabs are fried. There will be no smell or taste of alcohol in the finished dish.

Marinade for fish kebab with martini

What do you need:

• fish fillet – 2 kg;
• martini – 0.2 l;
• garlic – 1 head;
• onion – 1 kg;
• dried dill – 1 tbsp. l.;
• lemon – 2 pcs.;
• fresh cilantro – 100 g;
• salt, fish seasoning - to your taste.

How to cook:

1. Finely chop the garlic and cilantro with a knife, mix with salt, seasoning and dill. Rub this mixture onto the fish fillets.
2. After 15 minutes, cut the fillet into pieces suitable for the size of the kebab.
3. Mix fish pieces with onion cut into large rings.
4. Mix lemon juice with martini, pour this mixture over the fish and leave it for half an hour.

The taste of kebab prepared according to this recipe will be piquant and very unusual. It is unlikely to leave you and your guests indifferent. By the way, such a kebab can be fried at home if your oven is equipped with a grill function.

Marinade for fish with bell pepper

What do you need:

• fish fillet (it is best to take assorted) – 0.5 kg;
• bell pepper – 2-3 pcs.;
• fresh parsley - a bunch;
• lemon – 1 pc.;
• sesame oil – 100 ml;
• salt, pepper - to your taste.

How to cook:

1. Cut the fish fillet into pieces of the required size.
2. Mix finely chopped parsley with seasonings and salt.
3. Squeeze lemon juice into a bowl with the spicy mixture, pour in the oil, and stir.
4. Cut the pepper into very small strips and add to the prepared mixture.
5. Marinate the fish in this mixture.
6. When threading fish onto skewers, alternate pieces. It’s a good idea to string pieces of bell pepper between the pieces of fish. This will make assorted fish kebabs even more appetizing.

Fish kebab has many benefits. It is light, quick to prepare, and has an exquisite taste. If you are tired of traditional kebab and want to cook something new on the grill, try fish kebab - you won’t regret it. You will find marinade recipes for it in this material.

Fish kebab is just as popular as its classic meat version. The advantage of fish is that there is no requirement for long-term pre-marination. Half an hour or an hour is enough for preparatory work. The fish quickly absorbs juices from outside and becomes aromatic.

How to marinate fish for barbecue on a grill? You need to choose the right type of fish. In principle, today any fish is marinated, but culinary specialists recommend choosing carcasses of sturgeon, salmon, catfish or horse mackerel, pike or pike perch. It should be fresh and elastic, without external damage or unpleasant odor. If you had to buy a frozen product, then it is better to defrost gradually. The bottom shelf in the refrigerator is perfect for this. It is not recommended to defrost in warm water or indoors. In the future, the fish may fall apart right on the grill. Sea fish is cleaned of the spine and marinated in halves, while river fish is only gutted. Do not forget to remove scales from those species where they are strongly expressed. Be sure to wash the fish. It is also necessary to make transverse cuts for better impregnation. To cook on the grill, you should not chop the fish into pieces; it is better to put fillets or whole fish. During frying, you can spray the fish with the remaining marinade.

Various marinades:

1st - onion 200 g, pomegranate (half), white pepper 20 g, lemon (half). Coarsely chop the onion, squeeze out the pomegranate and lemon, and sprinkle with pepper.

2nd - lemon juice 50 g, soy sauce 40 g, pepper mixture 30 g. Mix everything and grate the fish.

3rd - olive oil 100 g, paprika 30 g, wine (preferably dry white) 150 g, mustard seeds. Soak the fillet for an hour.

4th - olive oil 50 gr, ginger 200 gr, chili pepper 20 gr, paprika 30 gr, soy sauce 50 gr. Ginger is grated on a coarse grater or cubes, then other ingredients are added. Place the fish in the mixture for an hour.

5th - 1 lime, 20 g white pepper, 50 g sour cream, 40 g basil. Rub in the marinade and leave to soak for 1.5 hours.

Herbs can be used for pickling, but the compatibility of flavors must be taken into account. So, mint and cilantro will give a sweetish taste; coriander and cumin will enhance the aroma; laurel is not used at all for marinating barbecue, it is more of a seasoning for aspic; dill and parsley are neutral, but not suitable for all types of fish. When choosing pepper, keep in mind that paprika and black pepper are ideal for fish dishes.

When the first rays of sun boldly break through the cool spring fogs, the long-awaited season of mass outings into nature begins. For many, a picnic is associated with cooking barbecue - seasoned with spices and the smoke of juicy fried meat. If you are watching your figure, scrupulously counting calories, or simply trying not to eat junk food, cook fish kebab instead of fatty pork meat. This dish also turns out incredibly tasty, aromatic and juicy, and also healthy and low in calories.

Secrets of preparing delicious red fish shish kebab

The main thing in the recipe for this dish is to choose and prepare the fish correctly, make a suitable marinade, and the rest is a matter of technique. To make fish kebab a real work of culinary art, remember some important secrets and subtleties of its preparation:

• Choose fatty varieties of fish that will remain juicy and soft after baking - salmon, trout and salmon are ideal for this dish. You can take more affordable options - coho salmon, char or sockeye salmon. It is better not to use pink salmon for barbecue, because after frying over a fire it turns out to be a bit dry, although in the absence of another, such fish will do.
• Fish kebab should be soaked in an acidic marinade, which will complement the tenderness of the baked fish, but it is not recommended to use vinegar for this purpose - acetic acid makes the fish tough and greatly spoils the taste.
• Marinade for fish kebab can be prepared using lemon, pomegranate or tomato juice, dry wine or low-fat fermented milk products (sour cream, kefir, natural yogurt).
• It takes no more than an hour to marinate the fish; if you keep it in the liquid for longer, the pieces will absorb too much moisture, and the kebab may simply fall apart during frying over an open fire.
• If you like onions, add them to the fish during the marinating process - this spicy vegetable will make the dish more aromatic and rich.
• You can use any spices that suit your gastronomic preferences. All kinds of fresh and dried herbs (dill, parsley, cilantro, rosemary, thyme, basil, marjoram, etc.) are ideally combined with fish. For spiciness, you can add a little black pepper, ginger, nutmeg or coriander.
• Coals for frying fish should not be very hot, because such a product cooks quickly, and at an excessively high temperature it can simply burn.
• To determine the readiness of the fish kebab, you need to use a fork to lightly push apart the fibers on one of the pieces: the finished fish should be matte and opaque even in the very depths of the piece.

To make fish fried over an open fire tasty, juicy and tender, try to cook it correctly. Frozen red fish is often used for this dish, because fresh fish is not always available. It should be defrosted exclusively on the bottom shelf of the refrigerator or in a room where the air temperature does not exceed 5°C. Only under such temperature conditions will the fish remain juicy and soft after cooking and retain its unique delicate taste.

If there is no time for long-term defrosting, you can leave the fish to thaw a little at room temperature or place it in cool (but not hot) water. True, this method will not affect the taste of the product for the better. Defrosting fish in the microwave is strictly not recommended because during the process of heating it with microwave waves, the meat becomes dry and a little “rubbery” and acquires a not very pleasant aftertaste.

You can bake fish over an open fire in different ways - traditionally on skewers, threaded on bamboo skewers or laid out on a wire rack. For a delicious kebab, fish carcasses should first be cut - remove the skin and scales, remove the bones, and divide the fillets into pieces. For each cooking method, you need to cut the fish into pieces of the appropriate size:

• If you want to cook traditional shish kebab on skewers, cut the fish fillet into square pieces with a side of 4-5 cm. Smaller pieces will dry out during the frying process and become tasteless. In addition, miniature kebabs may simply fall off the skewer while turning.
• For fish kebab on wooden skewers, the pieces should be 3x3 cm in size. This way they will bake quickly and well and will look neat on the plate.
• You can bake both pieces and whole fish fillets or steaks on the grill. In the latter case, it is not even necessary to remove the skin and scales from the fish, remove the backbone and bones - after baking over an open fire, the meat will be perfectly separated from all the “unnecessaries”.

Red fish shashlik recipe

Even the most experienced chef will not say which of the dozens of existing fish kebab recipes is the best. Each dish, if the recipe is followed exactly, has excellent taste. The main difference between the varieties of fish kebabs is in the marinade, because thanks to a successful dressing, fish pieces acquire new shades of taste. Try the step-by-step fish kebab recipes with photos below to choose the most suitable option for yourself.

Red fish shish kebab with herbs

• Time: 30 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 189 kcal/100 grams.
• Kitchen: homemade.
• Difficulty: easy.

The fastest to prepare is red fish kebab on the grill. It only takes 10-15 minutes to marinate the fish. While you light the fire, the fish pieces will marinate and be ready for roasting over an open fire. This dish takes no longer than a quarter of an hour to prepare, but you need to carefully monitor the condition of the kebab so as not to dry it out. You need to remove the pieces from the grill while they are hot, otherwise they will then stick to the iron bars, which will greatly spoil the appearance of the dish.

Ingredients:

• frozen salmon – 1.2 kg;
• salt – 1 tbsp;
• mixture of herbs – 1 tbsp;
• olive oil – 2 tbsp.

Cooking method:

1. Defrost the salmon and cut it with a sharp knife into portions 3-3.5 cm thick.
2. Mix olive oil, salt, herbs in a bowl.
3. Rub the resulting mixture onto each piece on all sides. Leave to marinate for 10-15 minutes.
4. Place the steaks in even rows on the grill grate and place on the grill over low heat.
5. Bake until cooked through, turning the grill occasionally to cook the fish evenly on both sides.

Red fish skewers marinated with white wine

• Time: 1 hour 20 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 233 kcal/100 grams.
• Purpose: for lunch, dinner.
• Kitchen: homemade.
• Difficulty: easy.

Juicy, tender, aromatic fish kebab can be prepared in a wine marinade. Dry white wine goes well not only with various fish dishes, but is also suitable as a base for a marinade, in which the taste of the fish is simply amazing. You should choose a wine that is not too sour, but also does not contain a lot of sugar.

Ingredients:

• salmon – 1 kg;
• dry white wine – 150 ml;
• olive oil – 50 ml;
• onion – 1 pc.;
• salt, spices - to taste.

Cooking method:

1. Combine wine and oil in a deep container, add salt and spices to taste, stir.
2. Cut the salmon fillet into 3x3 cm pieces and cut into rings.
3. Dip the fish slices and onions into the prepared marinade and stir. Place the container with the barbecue preparation in the refrigerator for 40-60 minutes.
4. Place fish pieces on bamboo skewers, alternating with onion rings. Bake over an open fire, turning occasionally.

• Time: 40 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 216 kcal/100 grams.
• Purpose: for lunch, dinner.
• Kitchen: homemade.
• Difficulty: easy.

If you plan to prepare a marinade for red fish on the grill with vinegar, use balsamic instead of the usual one. This acetic acid has a milder taste and does not make fish kebab tough. A couple of cloves of garlic will give the fish a pleasant piquancy, and slices of lemon, which will be placed on the steaks, will make it juicy, tender and incredibly appetizing.

Ingredients:

• trout steaks – 5 pcs.;
• lemon – 2-3 pcs.;
• balsamic vinegar – 2 tbsp;
• garlic – 2 cloves;
• olive oil – 2 tbsp;
• salt – 1 tbsp;
• fresh greens - a bunch.

Cooking method:

1. Grind the garlic and herbs in a blender into a paste. Add oil, balsamic vinegar and salt and whisk to combine.
2. Wash the fish steaks, dry with a paper towel, and coat with the prepared sauce. Let stand for 15 minutes.
3. Cut the lemons into slices and place half on the grill.
4. Place the marinated trout steaks on top and cover with the remaining lemon slices.
5. Bake over moderate heat for about 8 minutes on each side.

• Time: 2 hours 20 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 221 kcal/100 grams.
• Purpose: for lunch, dinner.
• Kitchen: homemade.
• Difficulty: easy.

Fish kebab on the grill or on the fire is a dish not very familiar to Europeans, but very popular in Asian countries. Soy sauce in the marinade for fish kebab will allow you to get closer to the mysterious and enigmatic East for a moment. If you want to diversify and brighten up a fish dish, as is also often done in Asia, alternate pieces of fish and fresh vegetables, such as bell peppers or zucchini.

Ingredients:

• salmon fillet – 750 g;
• bell pepper – 1 pc.;
• zucchini – 1 pc.;
• soy sauce – 2 tbsp;
• mustard – 1 tbsp;
• honey – 1 tbsp;
• garlic – 2 cloves;
• lemon – ½ piece;
• olive oil – 2 tbsp.

Cooking method:

1. Prepare the salmon fillet, divide into pieces of the desired size.
2. Grate the zest of half a lemon on a fine grater and squeeze out the juice.
3. In a bowl, mix chopped garlic, lemon zest and juice, soy sauce, honey, oil, mustard. Mix thoroughly until smooth.
4. Soak the fish pieces in the prepared marinade and keep in the cold for 2 hours.
5. Remove the bell pepper from the stalk and seed pod, and remove the peel from the zucchini. Cut the vegetable pulp into even pieces, slightly smaller in size than the fish.
6. Place salmon pieces on skewers or wooden sticks, alternating with vegetable cubes.
7. Cook over gray coals, turning often, until golden brown (about 10-12 minutes).

With martini

• Time: 1 hour 25 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 242 kcal/100 grams.
• Purpose: for lunch, dinner.
• Kitchen: homemade.
• Difficulty: easy.

One of the most original marinade options for fish kebab is prepared using martini and fresh cilantro. This mixture not only gives the fish an unusual, very bright and rich taste, but also makes it soft, tender, and simply melts in your mouth. You can complement fire-baked red fish with any side dish or some spicy sauce.

Ingredients:

• red fish – 1 kg;
• onion – 1 pc.;
• garlic – 3 cloves;
• martini – 150 ml;
• fresh cilantro - a large bunch;
• fresh dill - several sprigs;
• lemon juice – 3 tbsp;
• salt, pepper - to taste.

Cooking method:

1. Wash the greens, dry them, grind them in a blender along with peeled garlic.
2. Add salt, pepper to taste, lemon juice. Pour in the martini and stir until smooth.
3. Cut the fish fillet into large pieces, peeled onion into rings. Add everything to the marinade and mix. Marinate for 1 hour.
4. Thread fish mixed with onions onto skewers and bake over moderate heat for 12-14 minutes.

From fish with shrimps

• Time: 50 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 208 kcal/100 grams.
• Purpose: for lunch, dinner.
• Kitchen: homemade.
• Difficulty: easy.

Fish kebab with shrimp is very unusual. You can use any marinade, for example, soy sauce and white wine. This dish will surprise even the most demanding gourmets with its harmonious and somewhat extraordinary taste. This spectacular appetizer takes a little longer to prepare than usual, but the result is worth it. It is better to serve fish kebab with shrimp with a side dish of boiled rice or grilled vegetables.

Ingredients:

• salmon – 800 g;
• selected shrimp – 400 g;
• lemon juice – 2 tbsp;
• soy sauce – 2 tbsp;
• white wine – 4 tbsp;
• salt, spices - to taste.

Cooking method:

1. Cut the fish into pieces.
2. Mix lemon juice, wine and soy sauce in a deep bowl or saucepan. Add spices, add salt if necessary.
3. Dip fish slices into the marinade and leave in the refrigerator for half an hour.
4. Peel and boil the shrimp.
5. Thread fish pieces and shrimp onto a skewer, alternating.
6. Bake over burnt coals until done.

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