How to cook shish kebab from a fish on a grate

In summer, on vacation, we recommend you to fry onbarbecue fish shish kebab. This dish is made pretty quickly, but the taste is not worse than a meat shish kebab. In addition, fish – is considered one of the most low-calorie and healthy dishes. It can be prepared entirely from different types of fish, under different marinades and sauces. Today we will tell you how quickly and tasty it is to cook shish kebab from the fish on the grill.

Shish kebab from fish on a brazier on skewers

Ingredients:

  • fillet of sea fish – 3 kg;
  • hot pepper – 1 pod;
  • Garlic – 1 head;
  • spice;
  • lemon.

Preparation

We carefully process the fish and cut it intosmall pieces. If the piece is large, then cut it in half. To pickle the fish for a shish kebab, peel hot pepper and garlic. Then we chop the vegetables lightly with a knife or even grind them on a grater, observing the precautionary measures. Further in the received mixture we throw salt and we rub it our fish. After all, sprinkle with fresh lemon juice and leave for half an hour. After that we string the fish pieces onto the skewer and fry it on the barbecue, periodically pouring the juice that drained from the fish during the marinating.

Shish kebab recipe from the fish on the grill

Ingredients:

  • fish fillets – 5 pcs .;
  • Olive oil – 30 ml;
  • ground red pepper – to taste;
  • Lemon – 1 piece;
  • fresh basil – to taste.

Preparation

With the fillet choose all the large bones and cut itLong pieces. Next, the fish marinate and leave to soak for about 3 hours. For the marinade pour olive oil into the bowl, pour the ground peppers of both kinds and throw the crushed basil greens, salt to taste and squeeze the juice with fresh lemon. We rub the fish with this mixture and stand it, putting it in the refrigerator. Then we lay out the workpiece on the grate and cook over the coals for about 20 minutes.

Skewers of red fish on the grill

Ingredients:

  • Fillets of red fish – 1 kg;
  • Mayonnaise – to taste;
  • spice;
  • olive oil;
  • dry white wine.

Preparation

For fish shish kebab, we process the fillet, rub itspices and missed with mayonnaise. We marin for about 2 hours, and then we spread the fish on the grate, sprinkle with white wine and cook over the coals on the grill for 20 minutes. Ready to cook a little shish kebab, put it into a bowl, pour it with oil and serve it to a table with baked potatoes and greens.

Shish kebab from the river fish on the grill

Ingredients:

  • pike perch – 2 carcasses;
  • olive oil;
  • spice.

Preparation

We clean the fish and cut into the same steaks4 cm in thickness. Then salt, pepper them to taste and leave to soak. After that, we prepare a shish kebab on the grill, strung neatly on the skewer. During the frying of fish, sprinkle it with olive oil, put it in a saucepan, cover it with a lid and shake it well. We serve ready shish kebab with baked potatoes and fresh herbs.

Skewers of fish with lime on the grill

Ingredients:

  • fillet of pangasius – 1,5 kg;
  • lime fresh – 3 pcs .;
  • Spices and seasonings for fish – to taste.

Preparation

Lime is washed, wiped dry with a towel andshinkle semirings. We rinse the fish, pour it well and sprinkle with seasonings to taste. We spread the fillet of pangasius on the grate, top it with chopped lime and leave to marinate. And this time we are building a fire. After the fish is completely marinated and soaked with spices, we shift it to the grate and install it over the coals. Frying, constantly turning, so that the pieces are not burned and dried. We remove the prepared dish from the brazier after 25 minutes, and serve with vegetables and potatoes baked in coals.

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Part 1 Preparing the Barbecue

  1. Clean the grill grate.

    One of the trickiest parts of cooking fish on a barbecue is making sure it doesn’t stick. If your grill grate still has bits of the last thing you cooked stuck to it, the fish’s delicate skin and flesh will stick to the grate and the fish will fall apart. Clean your grill grate well with a stiff-wired grill brush. After you’ve scraped off all the bigger chunks of debris, finish the job by wiping off the dust with a dampened paper towel.

    • If you’re dealing with more debris than you can clean off with a wire brush, try this trick: cover the grill grate with a piece of aluminum foil, then light the grill and turn the heat up to full blast (around 550 degrees Fahrenheit). As the debris on the grill gets hot, it will break down and dissolve.
  2. Oil the grill grate.

    This is part two in preventing the fish from sticking. Using oil to lubricate the grill grate makes a huge difference when you have to flip the fish or lift it onto a plate. Fold a paper towel into a square pad, dip it in cooking oil, and coat the grill grate well with oil.

    • Wipe the grate with oil until the grate is glossy with the stuff. Don’t skimp here, since the oil is the best defense you have against your fish sticking to the grill.
  3. Heat the grill to high heat. If you put fish on a warm grill, it’ll stick, so you want the grill to be very hot. Whether you’re using a gas or charcoal barbecue, wait until it’s completely heated to start cooking your fish. If you’re using a charcoal grill, wait until the charcoal turns grey, which indicates it’s nice and hot.

Part 2 Barbecuing Fillets

  1. Choose a fillet to barbecue.

    Heartier species of fish are the best type to grill, since they’ll hold up to high heat and won’t flake apart when you try to lift them. Look for a thick, steak-like texture and avoid grilling flaky, delicate fish that will simply fall apart when prodded. Here are some great types of fish to barbecue:

    • Salmon
    • Tuna
    • Halibut
    • Swordfish
  2. Prep the fish with oil and spices.

    Oil both sides of the fish with olive oil or another cooking oil to keep it from sticking to the grill. A good piece of fresh fish doesn’t need much embellishment in the way of flavor, but a sprinkle of salt and pepper will enhance its natural properties.

    • Avoid using a sugar-based marinade, since the sugar will stick to the grill and make it hard to move the fish.
    • If you want to flavor the fish with additional spices and ingredients, you may want to consider roasting the fish in an aluminum foil packet instead of placing it directly on the barbecue.
  3. Place the fillets skin-side down on the grill. Cooking the skin side first will help the fish hold together. If your fish doesn’t have skin, that’s fine; just place it on the grill.

  4. Cook it on the first side for three to five minutes. It takes about eight minutes to cook through an inch of fish, so for most fillets this means three to five minutes per side. Watch as the fish’s flesh starts to cook and become opaque as the grill heats it from below.

  5. Flip the fish and finish cooking for another three to five minutes. The best tool to use for the job is a fish spatula, but any other type of metal spatula will do. Flip the fish carefully onto the other side.

  6. Remove the fish to a plate when it’s finished. The fish should flake easily when poked with a fork and be opaque all the way through to the center.

Part 3 Barbecuing Whole Fish

  1. Buy a fresh whole fish.

    Any type of whole fish does great on a barbecue. Since whole fish are wrapped in foil before cooking, you don’t have to worry about finding a fish with firm flesh. Look for a fresh fish with clear eyes and shiny scales with no bruises or discolored spots.

    • Have the fish cleaned and scaled at the fish counter. The guts and scales will be removed so the fish is ready to go when you get home.
    • You may want to plan ahead a bit further when you’re cooking whole fish. A whole fish takes about three times as long to cook as a fillet.
  2. Score the skin.

    This will help the fish cook more evenly by opening the fish up to additional heat. Use a sharp paring knife to make a few slashes perpendicular to the backbone on both sides of the fish.

    • Make longer, deeper slashes toward the head, where there’s more meat and the fish cooks more slowly. The tail area cooks more quickly.
  3. Season the fish inside and out.

    Rub olive oil all over the fish and sprinkle salt and pepper both inside and out. If you’d like to stuff the inside cavity with additional seasonings and herbs, feel free to do so. Here are a few popular seasoning combinations:

    • A few slices of lemon and a few sprigs of thyme
    • Minced garlic with rosemary
    • Sliced red onion and butter
  4. Place the fish in indirect heat. Instead of placing it right over the hot coals or fire, place it on a part of the grill that gets indirect heat, so it won’t end up burning. The heat should be steady and medium or else the skin could burn before the fish is done. Place the fish so that the tail is furthest from the flames.

  5. Barbecue the fish for eight to ten minutes per side.

    Each side should be cooked eight to ten minutes per inch of thickness. The fish is ready to be flipped when the meat flakes when poked with a fork. When one side is done, flip the fish and continue cooking for another eight to ten minutes.

    • Another way to tell whether once side is sufficiently cooked is by moving the fish slightly with a spatula; if the skin no longer sticks, it’s ready.
    • If the fish sticks, it may not be finished cooking on that side. Give it another few minutes, then work it loose carefully.
  6. Place the fish on a platter. Lift it carefully onto a plate and garnish with lemon slices and herbs. To serve, flake it from the bones and divide into portions, or have your guests serve themselves.

Community Q&A

Add New Question

  • Do I use BBQ sauce on the fish?

    wikiHow Contributor

    You can, if you’d like to.

  • Which fish is best cooked on a barbecue?

    wikiHow Contributor

    Salmon is great, but it really depends on your personal preference.

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Tips

  • Whole fish is slightly different, just ensure you have oiled both the BBQ and the fish before cooking. The general rule for knowing if a whole fish is done is quite simple as you will go more on timings.
  • You’ll be able to tell a fillet is cooked by cutting it open slightly and looking at the centre. If its just changing from translucent to opaque then its perfectly done. Another way to tell if you don’t want to cut it open a little then is to take a note of whether or not the flesh is firm. When its ready it will be firm but with a slight give to it.

Warnings

  • Be careful around a BBQ and ensure no children are left unattended near any BBQ.

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They’re fun, they’re flexible, they’re shish kebabs! Shown above are Glazed Beef Kebabs with Onion, Red Pepper and Pineapple, courtesy of Chick in the Kitchen.

There’s something mysteriously alluring about eating meat off a stick, which is why shish kebabs are always a hit. The term “shish kebab” is said to have Turkish and Armenian roots, but the concept of eating skewered meat has fans around the world. From Greece’s souvlaki to Indonesia’s heavenly satay with peanut sauce, there seems to be a version almost anywhere you go.

What’s in a Shish Kebab?

Some kebabs involve only meat, while others combine meat, vegetables, and even fruit. The meat can be marinated, then cut into bite-size chunks (about one-inch square), or simply seasoned prior to cooking. If the kebab involves only meat, the meat can be cut into a long strip and then threaded on the skewer. Other meat-only kebabs are made with ground meat that’s shaped around the skewer, in a sort of hot dog shape.

Why make Shish Kebabs?

Aside from being simple to make, shish kebabs allow you to cook meat and vegetables together in fun, portable format. With a side of rice or couscous, you’ve got a great meal. Another bonus is that you don’t have to follow a recipe. If you’ve got some meat (or shrimps, fish, or tofu), you can marinate it (or not) and thread it on skewers with any combination of vegetables you like. The marinade could be bottled Italian dressing, or Teriyaki Sauce, or something of your own creation. Some meats and vegetables work better than others on a skewer. Look below for a list of kebab-friendly ingredients and basic cooking instructions. Below that, you’ll find some links to a smorgasbord of shish kebab recipes.

What can I Skewer?

Meat: Chicken, beef, lamb or pork (filets or ground), or sausage

Fish: Salmon, tuna or other firm-fleshed fish

Shellfish: Shrimp or scallops

Vegetables:

Chunks of raw onion or whole pearl onions

Mushrooms (whole)

Bell peppers (cut into bite-size pieces)

Cherry tomatoes (whole)

Zucchini (bite-size pieces)

Eggplant (bite-size pieces)

How do I Prepare Shish Kebabs?

  • Soak wooden skewers (available at most supermarkets) in water for at least half an hour before cooking, so that they don’t burn, or use metal skewers.
  • Cut shish kebab ingredients into bite-size pieces.
  • To give the meat more flavour, marinate it for at least half an hour. Seasoning the meat just prior to cooking is another option.
  • Wash and cut vegetables or fruit into bite-size pieces.
  • Thread your meats and veggies using two skewers instead of one. That way the pieces won’t tend to swing around the skewer and there’s less chance it will break off.
  • Thread ingredients on two skewers, alternating meat and vegetables.
  • Kebabs can be grilled, broiled or baked; cooking time will depend on the method of cooking you choose. If you’re grilling, it typically takes 15 minutes with a flip halfway through.
  • Spray the grilling or cooking surface with oil to help prevent sticking.

Shish Kebab Recipes

  • There isn’t really a recipe for these Glazed Beef Kebabs with Onion, Red Pepper and Pineapple, but the picture is inspiring and this post illustrates the flexibility of shish kebabs. Chick in the Kitchen explains that rather than marinating the meat, she glazes it with a mix of two bottled sauces.
  • If you can make hamburger patties, then you’re ready to try these exotic Lamb Seekh Kebabs from Chef Jeena’s Kitchen. These are meat-only kebabs, made with ground lamb and several spices that’s formed around skewers. Her photo tutorial makes the process crystal clear.
  • Here’s one for Greek-style Chicken Souvlaki. A head’s up: the recipe calls for the meat to be marinated at least four hours before cooking. There are no vegetables in sight here, but feel free to add some if you like.
  • If you’re feeling more adventurous, go for this Rosemary Chicken Skewers with Berry Sauce. The chicken marinates for only an hour, but there’s a berry sauce to make on the stove. The writers describe sopping up the sauce with anything they can get their hands on, though, so it must be worth it!
  • Little Spatula’s Lemon Chicken Skewers demonstrate that a marinade can consist of two simple ingredients: lemon juice and olive oil.
  • Fish tastes great on a stick, too. These Tarragon Salmon Kebabs with Sour Cream Sauce don’t need to be marinated ahead of time. You brush on an oil-and-vinegar mix prior to cooking, then get to dunk the finished product into the sour cream sauce.
  • Try shrimp kebabs done Italian-style. In this simple recipe for Shrimp Brochettes, the shrimp are marinated with breadcrumbs, and then cooked.
  • You can combine salmon, shrimp and vegetables in a single teriyaki kebab as the Cook Mobile shows.
  • Rachel Ray gets the prize for originality: these Chip-Encrusted Chicken Skewers are marinated in a yogurt-based mix, then rolled in potato chips (kettle-style, no less). Thread the chicken pieces on skewers, alternating with grapes.
  • When it’s time for dessert, try these Fun Fruit Kebabs. They’re rolled in coconut and sure to be a hit with the kids. (Kathy’s Fruit Salad video shows how to cut fruit and make kabobs)
  • If you’re having a party, consider setting up stations of kebab ingredients and letting guests do the assembling. Here’s a DIY Kebab Party guide from Food and Wine.

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Cooking kebab on the grill – one of the most favorite options of country rest of our compatriots. No matter if you are talking about the country, a day trip to the lake or just a small outing in a deserted Park near the house. Grill and skewers – frequent attributes and longer travel for recreation or camping.

The grills for barbecue

If we are talking about a country variant – probably better to buy a solid heavy grill. Usually, the weight depends on the material of the heavier – more durable construction and longer service life. Perhaps, to give worth to buy cast iron grill.

For short suburban trips are more suitable for small grills, made in the form of a collapsible design. Unfortunately, they almost always be for owners of the “disposable” because they are extremely difficult to take because of very high temperatures, which keep the walls of the grill.

To assemble the grill a snap. Just enter the pins in the puzzle located on the side of the structure and secure them with your fingers or with pliers. Assembly takes no more than a few minutes and can be done right on the spot.

How to marinate skewers

To shish kebab cooked on the grill that turned out delicious, it is not only important to choose the right meat, but not to be mistaken with the marinade. There is a Golden rule: the marinade sauce is the best to put a little less salt and spices than to overdo it with them. Because the barbecue is supposed to support in the form of hot sauces, and salads, but because it’s easy vapidity of most go unnoticed.

Marinated skewers are not in order to highlight its taste. Rather, it is too. But the main function of a marinade is to soften the meat fibers and make ready kebab softer.

Meat is better to marinate in mixture of soy sauce and lemon juice. If doing skewers on the grill made with lean beef, veal, goat meat in the marinade should add any vegetable oil. For skewers of fatty pork oil is not needed.

Fish (especially salmon) are best marinated in lemon juice, adding prenosologic herbs – thyme, rosemary, Basil. The preference for fresh herbs, but if not, dried will also work.

For the chicken skewers can be prepared the marinade from a mixture of vegetable oil, lemon juice and juice of garlic, which gives the bird cooked on the grill, a very interesting spicy flavor.

Marinate the shish kebab is not more than 2-3 hours. Otherwise, triggered the physical law of inverse osmosis, and liquid of meat, poultry or fish goes back into the marinade.

How to cook barbecue

It is important to give the charcoal grill a good burn. Only then can you put meat cooked kebab on skewers. The distance between the pieces to leave is not worth it – they will waratsea. But try to avoid contact of the skewer with the sides of the grill. First, the pieces will burn up and will exude a very pleasant smell. Secondly, then have to clean the grill with any abrasive material, which will inevitably lead to the deterioration of the coating of the walls.

Cook the skewers on the grill is easy, if you comply with two mandatory conditions: to try to place the skewers once damped the fire, and to provide airflow. Well to do barbecue in windy weather. But if a good day and no wind – it is necessary to construct branches of “the fan” and to fan the coals placed them on the barbecue for additional generation of smoke.

It is important to monitor the uniformity of cooking barbecue. To do this, the skewers need to periodically change places and rotate around its axis. In a well cooked kebab thin fried crust coexists with juicy flesh that can only be achieved if you stick to this rule all the time to monitor the grill.

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How to cook shish kebab on the grill

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