World cuisine is rich in thousands of types of kebab recipes. The classic version of the dish is small pieces of meat on twigs, fried over a fire. Shish kebab variations are surprisingly tasty not only from meat, but also from vegetables, mushrooms, fish and seafood. Numerous spices, marinades and sauces make this type of food worthy of a gourmet's lips.
Chicken kebab
To prepare this culinary bestseller, you will need the following ingredients: one kilogram of chicken fillet, a glass of kefir, one teaspoon each of cumin, turmeric, salt and ground coriander.
Cut the meat into small pieces about three to four centimeters in size. Grind salt and spices in a mortar. Pour the contents of the mortar into a glass or enamel dish, pour kefir into it and stir. Add meat to it for two to three hours for marinating.
String the marinated fillets on skewers and put on the grill, not forgetting to turn them over from time to time.
Shrimp shashlik in teriyaki sauce
In a bowl, whisk together a quarter cup of teriyaki sauce and a tablespoon of sesame seeds. Cut three hundred and fifty grams of pineapple into slices and four cherry tomatoes in half. Prepare seven hundred grams of peeled shrimp. On wooden sticks, alternately put on the above ingredients and grease them with sauce. Fry for seven to eight minutes on a wire rack greased with vegetable oil.
Salmon shashlik in dill-mustard glaze
The ingredients of this recipe: half a kilo of salmon fillet, two cloves of garlic, two tablespoons of dill and Dijon mustard, one teaspoon of lemon zest, two teaspoons of lemon juice, a little black pepper and salt.
In a small saucepan, combine finely chopped dill, mustard, lemon juice, zest, salt, pepper and minced garlic. Put pieces of fish in the glaze, stir and leave for one to two hours. String the salmon on bamboo stacks and fry on a wire rack on both sides until tender.
