Ingredients:
700 g salmon fillet
2.5 pc lemon
2 pc parsley (fresh)
2 cloves garlic
0,5 tbsp mustard
2 tbsp olive oil
Salt, ground black pepper to taste
Servings: 4
Directions:
Put bamboo sticks to the water and leave them for 40-60 minutes. Slice the parsley finely and put it in a bowl, add crushed garlic, mustard, olive oil, lemon juice, salt, pepper. Stir everything well.
Cut the salmon fillet cubes about 3 cm in thickness, and cut 2 lemons into slices. Spread out the fish on skewers with lemon slices.
Lubricate the shish kebab on both sides the marinade.
Fry the shish kebabs on the grill for 3-4 minutes on each side.
Serve the shish kebab immediately, decorating it with fresh herbs