Kebab “Sea”

by Editorial Staff

Excellent shrimp and cuttlefish kebabs, as well as fish: grilled flounder and dorado. What could be easier? On summer days, seafood kebabs are just what you need! And men are in business, and we do not need to stand at the stove!

Ingredients

  • Shrimps – 15 pcs.
  • Cuttlefish – 15 pcs.
  • Bulb onions – 1 pc.
  • Zucchini – 1 pc.
  • Sweet peppers – 7 pcs.
  • Garlic – 7 tooth
  • Bay leaf – 15 pcs.
  • Dorada – 2 pcs.
  • Flounder – 2 pcs.
  • Lemon – 1 pc.
  • Olive oil
  • Garlic – 2 teeth
  • Parsley
  • Ground black pepper
  • Salt
  • Seasonings for fish

Directions

  1. Shrimp must be unpeeled! Cuttlefish are small in size. Defrosting.
  2. Peel the garlic. Cut the zucchini into thick rings. Onions – into large pieces. If you have small sweet peppers, they are fine. If not, cut the bell pepper into large pieces.
  3. We string shrimp and cuttlefish on skewers, alternating with vegetables and bay leaves.
  4. Lightly add seafood kebabs. I think that seasoning is unnecessary here, but this, of course, is a matter of taste.
  5. We fry like ordinary kebabs, only it will take less time to cook.
  6. Defrost the fish. I have a small flounder and gilthead. Mackerel and trout are also great for grilling.
    Salt, you can sprinkle with seasoning for fish or just black or white ground pepper.
  7. For convenience, we clamp the fish in the grill grate.
  8. We grill on a barbecue.
  9. Cooking sauce for fish and kebabs: squeeze lemon juice, add olive oil and pepper. 
  10. Squeeze the garlic.
  11. Add chopped parsley. This sauce can also be used in salads.
  12. Here are the seafood kebabs and fish.

Bon Appetit!

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