The fish itself is very healthy. By eating fish just a couple of times a week, you can replenish the supply of vital vitamins, minerals, amino acids, and polyunsaturated fats.
Shish kebab from catfish: option one
It is necessary:
- kilogram of catfish fillet;
- a glass of dry white wine;
- vegetable oil;
- four large onions;
- four sweet peppers;
- several pieces of tomatoes;
- several pieces of champignons;
- seasonings.
Peel the onion, rinse in cold water and chop in half rings. Mix with a glass of wine and oil. Add seasoning to the marinade. Soak the fillet in this mixture for a couple of hours. Then the fish must be cut into small pieces about three centimeters in size. We chop pepper and tomatoes in about the same way. We mix fish with tomato, mushrooms and pepper on wooden skewers, fry over an open fire until cooked (about fifteen minutes). Serve with pickled onions and vegetables.
Shish kebab from catfish: option two
It is necessary:
- two kilograms of young and low-fat catfish;
- a mixture of peppers;
- one lemon;
- olive oil and salt.
We gutted and washed the fish. Wipe dry. Cut off the head, tail, fins. Parse on filet. Finished filet cut into small cubes. Mix the peppers with lemon and butter. Rub the resulting mixture with the fish and leave to marinate for an hour in the refrigerator. We spread it on the grill and fry until cooked. Serve with vegetables or rice.
Shish kebab from catfish: option three
It is necessary:
- two kilograms of som;
- two onions;
- two lemons;
- butter;
- salt;
- hot hot pepper;
- dried pomegranate and tomatoes.
Wash the fish, gut it and cut it into necessary pieces. Add spices, a little chopped onion, butter and juice of two lemons. Pickle for half an hour. Pour the remaining onion to the top with water and add vinegar to taste. We get fish from the marinade, string it on skewers and fry in the oven or on an open fire. Serve with onion, pre-pickled, and a salad of green onions, parsley, cucumbers, tomatoes and other ingredients.
Shish kebab from catfish: option four
It is necessary:
- one and a half kilograms of fillet;
- three onions;
- two tablespoons of vinegar;
- two tablespoons of oil;
- seasonings.
We cut the fillet into pieces weighing about thirty grams. Then we add onion chopped into rings, the remaining seasonings and pickle. Then cook the prepared kebab on skewers until cooked. Serve a dish with various herbs, pickles and onions.
And what to do when it’s not possible to get out into the nature, and you really want a barbecue? Then cook the barbecue at home. How to do it? And it’s very easy and simple. There are many recipes for barbecue in a pan, but if this method seems commonplace, then in this case there is a terrific option for frying barbecue at home in the oven.
How to fry kebab in the oven
To fry the barbecue in the oven, first you need to prepare the raw materials. Then you need to prepare the marinade. The fish is steeped for a certain amount of time in the marinade in the refrigerator. Then it alone or mixed with vegetables should be strung on small wooden sticks - skewers. You can buy them at almost any store in the home goods department. Well, now the most interesting. Preheat the oven to maximum temperature. All ovens have special recesses where a wire rack or baking sheet is inserted. It is precisely on these recesses that we put our skewers. In order not to stain the oven from below - put a baking sheet. Juice will drip on it. This juice from time to time you need to water the barbecue. Voila! A delicious dish at home is ready! Without making any special efforts, for some hour we can prepare a dish that is in no way inferior to a restaurant. Of course, it will not be as fragrant as if it were cooked on an open fire, but it will still be as tasty and juicy.