Ingredients:
2 Kg fillet of sturgeon
2 tbsp vegetable oil
2 tbsp honey
1 pc grapefruit (juice)
3 pc cardamom
1 tsp dry ginger
1 tsp mint dry
Salt, pepper to taste
Servings: 8-10
Directions:
Cleanse fillet sturgeon. Remove the skin and bones by cutting the fish along the ridge.
Combine all the ingredients except fish in a bowl for pickling.
Cut the fish into pieces and put in the marinade. Mix well.
After 2 hours you can fry the fish, putting on the skewers.
To fry shish kebab, on charcoals constantly turning, that did not burn up to readiness.
Serve hot with vegetables and sauce