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Chum shashlik on the grill

0
902
Kitchen World
Calorie content 76.2 kcal
Portions 6 port.
Cooking time 40 minutes
Proteins * 10.3 g
Fats * 7.3 gr.
Carbohydrates* 8.1 gr.
* per 100 gr. product
Chum shashlik on the grill
Content

To cook chum salmon kebab on the grill, cut the fish into fillets and cut it into pieces. Marinate in spices, string on a skewer and place on the grill. And then the most important and interesting thing - we grease the kebab with a special sauce so that the fish pieces are evenly saturated with a spicy sweetish composition and covered with a golden brown crust. We will clearly show you how to make such a sauce.

Ingredients

Cooking process

step 1 out of 10
We wash the fish, remove the entrails, cut off the head and fins. We cut the carcass into fillets, pull the ridge and bones, remove the skin. Dry the resulting layers of pulp well with a paper towel and cut into pieces. The size of the pieces should be such that it is convenient to string them on skewers.
step 2 out of 10
Place the pieces of fish in a container, sprinkle with salt and black pepper to taste, pour with olive oil and mix well so that the spices are distributed throughout the fish. Close with a lid and leave to marinate for an hour.
step 3 out of 10
While the fish is marinating, prepare the barbecue sauce. Pour coriander seeds, cloves, crushed cardamom into a dry frying pan. Place the skillet on the stove and fry the spices over medium heat, stirring, until a toasted spicy aroma appears. The seeds should begin to crackle. Pour them after frying from the pan into a separate container.
step 4 out of 10
Put honey in a frying pan preheated after frying the spices and, stirring continuously, melt it to a liquid state. We keep on fire for a couple of minutes, remembering to stir, so that it darkens slightly and begins to caramelize. After that, pour the fried spices into it, mix.
step 5 out of 10
Next, pour in orange juice, mix.
step 6 out of 10
Then add the soy sauce and hot chili sauce. Stir and boil the sauce until it starts to boil in large bubbles and thickens.
step 7 out of 10
During boiling, do not move away from the sauce and stir it so that the liquid boils evenly, does not burn and evaporates excess moisture faster.
step 8 out of 10
Pour the finished thickened sauce into a small container and let cool.
step 9 out of 10
We prepare the brazier. There should not be an open flame, we only leave embers. We string the fish on skewers and send it to the grill. Using a silicone brush, grease the chum salmon from all sides during cooking. Turn the skewers periodically and do not forget to grease the surface of the fish with sauce. We cook the kebab for about fifteen to twenty minutes. It is important not to overdry.
step 10 out of 10
We remove the finished ruddy kebab from the grill and immediately serve it on the table, while the fish is hot and juicy. Additionally, you can serve lemon, fresh herbs, vegetables, boiled potatoes.
Bon Appetit!

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