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Grilled Sturgeon Kebabs

A true taste of summer — and easy enough for anyone to master! These days grilled fish kebabs are nothing new, and there are countless recipes out there. But the real question is: which fish should you use? In my opinion, nothing beats sturgeon for kebabs. So here's the sturgeon kebab recipe I'm happy to share with you.

ValeriaAuthor avatar
Recipe author
Sturgeon kebab
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 45 % 9 g
Fats 40 % 8 g
Carbohydrates 15 % 3 g
117 kcal
GI: 100 / 0 / 0
  • Start by removing the skin and the bony scutes (the ridged plates) from the sturgeon. To make it easier, pour boiling water over the fish, then carefully peel off the skin with a sharp knife. Next, make the marinade: combine the dry white wine, lemon juice, vegetable oil, chopped onion, pepper, and salt. Put the sturgeon fillet in the marinade for 2 hours. Then lift the fish out of the marinade and cut the fillet into small pieces. Cut the bell pepper and fresh tomatoes the same way. Thread the kebabs onto skewers in sequence: first a piece of fish, then pepper, fish again, then a piece of tomato, a bay leaf, another piece of fish, and so on. Grill the sturgeon kebabs on a rack or over hot coals, turning to brown them golden on all sides.

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Lemon - 16  kcal/100g
  • Lemon zest - 47  kcal/100g
  • Fried sturgeon - 273  kcal/100g
  • Boiled sturgeon - 179  kcal/100g
  • Sturgeon puffed - 179  kcal/100g
  • Fresh sturgeon - 163  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • White wine - 78  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Pepper - 26  kcal/100g

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