STURGEON
KEBAB

Kabab-e
Ozunborun



(Recipe Prepared
By: N. Shaida)

 




Ingredients








- 1 sturgeon or rock salmon, about 1 1/2
kg (3 Ib)
- 250 ml (8 fl oz) lemon juice
- 2 medium onions
- Black pepper

Basting sauce
- 2 dessertspoons melted unsalted butter
- 3 tablespoons lemon juice
- 2 dessertspoons tomato paste




 







 





Order
all your Persian 

food products
from

PersianBazaar.com

 



 




Recipe


After washing the fish, remove the central
bone and cut into 2 1/2-cm (1-in) cubes. Put the pieces into a bowl and
cover it with grated onions. Add the lemon juice and pepper and leave the
fish overnight in a refrigerator.

To make the basting sauce, mix the tomato
paste, lemon juice and melted butter in a pan. Bring to the boil and keep
aside.

Thread the cubes on to thin skewers and
grill over hot charcoal, basting two or three times until cooked.