5 - 6 servings
How to cook Azerbaijani Sturgeon Kebabs
- 1 pound sturgeon fillet, skinless
- 1 ounce sour cream
- 1 onion and 1 bunch of spring onions
- Vegetable oil and narsharab (pomegranate sauce)
- Pinch of sumac
- Salt and pepper, to taste
- Wash and pat dry the sturgeon. Cut sturgeon fillet into 1-1/2 inch cubes pieces, sprinkle with salt and pepper, and brush with sour cream.
- Thread the sturgeon pieces onto long skewers. Cook the kebabs over hot coals for 7 to 10 minutes, turning the skewers as the fish cooks.
- As soon as they are cooked, serve the sturgeon pieces garnished with rings of raw onion, chopped spring onions and fresh tomatoes.
- Serve sumac or narsharab separately. Sumac, an alkaline red powder from barberry bark, has a zesty flavour, while narsharab is a tangy sauce made from pomegranates.
- Barbecued tomatoes, aubergines and bell peppers also make an excellent accompaniment to sturgeon kebabs.
Kebabs – barbecued meat, fish and vegetables – are a perennial favorite in Azerbaijan.
They are an obligatory feature on special occasions, such as weddings. Azerbaijanis love to make kebabs at picnics and at their summer houses and, as is the case the world over, it is the men who take charge of the barbecue. The traditional name for kebabs, shishlik, after the metal skewer or shish on which a kebab is cooked, entered the Russian language as shashlik, which is now the name for any kind of barbecued meat or fish in Russia. Any of the varieties of sturgeon found in the Caspian make delicious kebabs.
This recipe for Azerbaijani Sturgeon Kebabs serves/makes: 5 - 6 servings
The Azerbaijani Sturgeon Kebabs recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Sturgeon
Preparation Method: Barbecue
Cuisine: Other Asian
(more Other Asian