Kebab can be not only meat. Gourmets have long tasted the fish kebab. Fat fish, such as mackerel, are particularly well suited for frying kebabs. Marinade for mackerel skewers is easy to prepare, and keeping the fish in it takes a very short time — 30-60 minutes is enough. During this time, the marinade will give the fish a unique touch, will make its fillet even more tender. One has only to try such a kebab, and it will almost certainly be one of your favorite dishes.
Cooking Features
Even a fish such as mackerel, if not marinated properly, will not turn into an exquisite kebab. In addition to the marinade recipes, you need to know a few important points that will allow you to roast mackerel on charcoal really tasty.
- If you are marinating whole mackerel, you must keep it in the marinade for an hour. Mackerel fillet or steaks marinated in 30 minutes. Do not keep the fish in the marinade for too long, otherwise it will turn into a mash, unsuitable for cooking kebabs.
- It is not recommended to use table vinegar or white wine for mackerel marinade. Because of them, the fish will become watery and will disintegrate into pieces. It will be impossible to fry such a mackerel on skewers, a delicious kebab will not come out of it. For this reason, it is better to use milder versions of the marinade, for example, with lemon juice or balsamic vinegar. In fact, mackerel can be marinated without the use of acidic products - such recipes also exist.
- If you are marinating mackerel with fruit juice or similar products, do not use an aluminum container. Aluminum is oxidized under their action, which is why harmful substances get into the marinade.
- Marinated mackerel is fried on coals rather quickly. If you fry fish on the grill as a whole, you will need only 15-20 minutes. For frying kebabs from mackerel made from steaks will take 12-15 minutes. Skewers of fillet will be ready in 10-12 minutes.
Marinades for shish kebab exist the most different. The taste of the prepared kebab largely depends on the choice of the marinade recipe. To find a recipe for the soul, sometimes you have to try several options.
Classic marinade for mackerel skewers with lemon juice
Composition:
- mackerel - 1, 5 kg;
- olive oil - 60 ml;
- lemon juice - 30 ml;
- parsley - 50 g;
- garlic - 2 cloves;
- lemon - 0, 5 pcs .;
- white ground pepper, salt - to taste.
Method of preparation:
- Wash and carve the mackerel. If necessary, cut it into pieces or fillets.
- Wash lemon. Cut half of the fruit into thin slices.
- Mix lemon juice and olive oil.
- Add to the mixture chopped parsley, salt and pepper to taste, mix.
- Fill the fish with marinade, place lemon circles on top. Put in the fridge.
Marinating mackerel in a lemon marinade takes 20-60 minutes, depending on the size of the prepared roasting on the coals.
Dry marinade for mackerel skewers
Composition:
- prepared mackerel (gutted, headless) - 1, 5 kg;
- salt - 20 g;
- coriander seeds - 10 g;
- fennel seeds - 20 g;
- carnation - 5 pcs .;
- black pepper peas - 11 pcs .;
- black allspice - 11 pcs .;
- vegetable oil - 40 ml.
Method of preparation:
- Mackerel cut into slices about 3 cm thick. Such steaks can be grilled on the grid and skewers.
- Spice the spices in a mortar with salt and vegetable oil.
- Rub the gruel into pieces of fish and fold them tightly in a bowl.
- Marinate for 15-20 minutes.
- After a specified time, shake off the marinade and fry on the coals.
Such a marinade will be ideal if you do not have much time for making mackerel shashlik. Barbecue itself will acquire a spicy taste.
Honey marinade for mackerel shashlik
Composition:
- carcasses of mackerel - 1, 5 kg;
- onions - 0, 2 kg;
- balsamic vinegar - 40 ml;
- honey - 60 ml;
- cloves, black pepper, soy sauce - to taste.
Method of preparation:
- Melt the honey and mix it with balsamic vinegar.
- Add spices pounded in a mortar and soy sauce to taste.
- Peel and finely chop the onion.
- Mix the onions with the spicy marinade.
- Marinate the prepared carcasses of mackerel and put them in the refrigerator for 1-2 hours.
Remove the onion pieces from the mackerel before frying. If desired, the carcass can be cut into steaks or cut into fillets, then cut into pieces and strung on skewers. Mackerel shashlik, cooked in honey marinade, has a unique taste.
Unusual marinade for mackerel with coconut milk
Composition:
- mackerel fillets - 1 kg;
- coconut milk - 0, 2 l;
- brown sugar - 75 g;
- soy sauce - 20 ml;
- garlic - 3 cloves;
- grated ginger - 50 g;
- chilli pepper - 1 pc.
Method of preparation:
- Grate the ginger root, put garlic through the press.
- Pepper wash, remove the seeds. Finely chop the pepper with a knife.
- Grind peppers with garlic, ginger and sugar in a mortar.
- Dilute the spicy mixture with soy sauce.
- Mix with coconut milk and whisk.
- Immerse the mackerel fillets in the marinade and refrigerate for half an hour.
Kebabs in coconut marinade will certainly appeal to lovers of oriental cuisine.
The taste of mackerel shashlik largely depends on the composition of the marinade. You can add spices to your taste, thereby changing the organoleptic qualities of the finished dish. For example, a tasty marinade is obtained with the addition of mustard, Provencal herbs, tomato juice or fresh tomatoes. Experimenting, you can certainly surprise and delight guests.
