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Grilled Beluga Sturgeon Kebabs

A recipe for a special kebab! Surprise your loved ones with something delicious!

Maria KruusAuthor avatar
Recipe author
Fish kebab, belugas
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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 84 % 16 g
Fats 5 % 1 g
Carbohydrates 11 % 2 g
124 kcal
GI: 100 / 0 / 0
  • We tend to think of kebabs as strictly a meat dish, but cooks are increasingly grilling fish this way — and beluga sturgeon kebabs really deserve a spot at the table. You can honestly call them delicate. The thing about fish kebabs is that they call for their own marinades, and since fish cooks much faster than meat, there are a few tricks worth knowing. To make beluga kebabs, start by cutting the fillet into squares — ideally about 2½ inches (6 cm) across. Peel the onions and slice them into half-rings, then toss them with the fish. Season with salt and pepper, using coarse salt. If you like, add some fresh herbs to the fish. Set it to marinate — unlike meat, fish only needs about two hours, and even less if it was previously frozen. Grill the sturgeon over hot coals, sprinkling it now and then with water and with juice squeezed from half a lemon. You can serve the kebabs right on the skewers. Just before serving, drizzle with pomegranate juice and scatter over some onion and fresh herbs. Enjoy!

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

  • Lemon - 16  kcal/100g
  • Lemon zest - 47  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Blanched beluga - 234  kcal/100g
  • Beluga fresh - 147  kcal/100g
  • Dried beluga - 327  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g
  • Pomegranate juice - 64  kcal/100g

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