Mackerel kebab on the grill on the grill

Step-by-step cooking

1. Step 1:

   

   How to fry a mackerel kebab on the grill on the grill? If you use frozen fish, then first you need to defrost it at room temperature (for express defrosting, you can put mackerel in cold water). Cut off the heads and tails (remove the insides, if any), rinse the carcasses well under running water and dry with paper towels. Prepare everything you need for the marinade.

2. Step 2:

   

   In a separate small container, add one spoonful of honey, ground red peppers and fragrant. Also, if desired, you can add chili pepper. Pass the garlic through the press and send it there.

3. Step 3:

   

   Squeeze the juice of half a large lemon into a plate with honey, garlic and spices, mix everything thoroughly until smooth. Cut the squeezed lemon arbitrarily into medium pieces.

4. Step 4:

   

   Chop the greens not very finely. The recipe used fresh cilantro and a few sprigs of thyme. Parsley or basil will do very well.

5. Step 5:

   

   Send the greens to the marinade and mix everything again.

6. Step 6:

   

   Rub the fish with marinade from all sides and inside the abdomen too.

8. Step 7:

   

   Fill the mackerel carcasses with sliced lemon and a few sprigs of greens.

9. Step 8:

   

   Put each carcass on foil.

10. Step 9:

    

    Wrap the fish well and put it in the refrigerator for at least half an hour.

11. Step 10:

    

    Light the grill, wait until the firewood burns out in it. Next, there are two ways to cook mackerel. It can be baked in foil on the grill, or without it. If you are a fan of the pronounced taste and smell of smoke, then the foil should be removed. Remove the greens from the fish as much as possible, as it can burn badly during cooking. Grease the grill well with vegetable oil, put the mackerel on it and send it to the coals.

12. Step 11:

    

    Bake the mackerel, turning the grill periodically, until cooked (it will take about twenty to thirty minutes). The heat in the grill should not be strong, otherwise there is a chance that the tender skin of the fish will burn, and the meat inside will remain raw.