Ingredients:
1 pc pink salmon (1-1.5 kg)
2 tbsp mustard
1/2 tsp sweet ground red pepper
2 tbsp vegetable oil
2 pc onion
Salt to taste
Servings: 6
Directions:
We thoroughly wash the fish.
Cut off the head and gut.
Then we will cut fillets off bones and skin and cut them into cubes. I got about 48 pieces.
We make marinade for the shish kebab. To do this, in a comfortable deep bowl with pieces of fish, add 2 tablespoons of vegetable oil, ground pepper, salt, mustard (not dry!). And gently mix.
Then add the finely chopped onion to the fish and mix it very gently. The next stage - we send marinated for 1-2 hours. By the way, you can marinate all night, having prepared in advance from the evening and send the future shish kebab to the refrigerator.
Carefully pass the skewer into the fish or on wooden skewers. We alternate bow and fish. One skewer has 4 pieces of fish.
Then we send the fish to the grate for about 25 minutes. No longer! Otherwise the shish kebab will dry and will not taste good. Coals should not be the most powerful.
We serve the finished shish kebab with vegetables and white sauce.