Skewers of mackerel: fast food for unexpected guests

Surprisingly, the shish kebab from mackerel is not less tasty and juicy, rather than the already-familiar dish, this fish, cooked in salted or smoked form. Moreover, the product is prepared rather quickly, which means that it can be easily arranged if guests suddenly come to you.

How to cook shish kebab from mackerel: step by step recipe

Necessary ingredients:

• Ripe lemon - 1-2 small fruits;
• Fresh medium mackerel - from 3 pcs. (Depending on how many guests you want to feed);
• Salt iodized - a couple of dessert spoons;
• Fresh garlic - 5 teeth;
• Fresh herbs in the form of parsley and dill - along the beam;
• Pepper ground red - a few pinch;
• Olive oil - 30-45 ml.

Process of fish processing

Before making shish kebab from mackerel, fish should be well washed in cool water, and then gutted, remove all the insides and fins. In this case, the head and tail can be left, but if there is a desire, then they are allowed to be removed. After the mackerel has been fully processed and washed, immediately begin to process the remaining products.

The process of preparation of marinade

Shish kebab from mackerel on the grill provides for mandatory use of sauce, in which the main product is desirable to withstand 15-50 minutes. It is worth noting that in our case, such a pickle will also be a filling for fish. In a small dish, you need to lay out grated fresh garlic, mashed lemons without skin, chopped greens, red pepper, olive oil and iodized salt. As a result of mixing all the ingredients, you should have a very fragrant gruel. She needs to cover all the processed fish, and put the leftovers in the belly. In this state it is advisable to leave the mackerel for 1 hour, but if you do not have time for it, you can prepare it right away.

Thermal processing of fish

Shish kebab from mackerel can be cooked using any firewood. Especially fragrant it turns out, if in a fire to add twigs of fruit trees or bushes (cherries, apple-trees, currants, etc.). After the coal gives its first heat, it is required to install a barbecue grill on the brazier, which must first be greased with fresh onions. This is necessary so that during the frying the mackerel does not stick to the metal. Prepare the fish on the coals should be about half an hour, while it should be regularly turned over with the help of culinary forceps.

Many people who make this dish for the first time can not understand whether the mackerel was baked inside or not. To test for readiness, it is required to slightly incise with a sharp knife and carefully look at the cross-section: if the fish meat has a homogeneous light color, and the rind has become rosy, then most likely it is time to remove it from the grate.

Correct feed to the table

Shish kebab from mackerel is usually served to the table in hot or warm form together with fresh vegetables and white dry wine. Also to this surprisingly tasty lunch it is recommended to present a large amount of fresh greens, spicy ketchup, boiled potatoes or long-grain rice.