Ingredients:
- 500 g sturgeon1 onion and 1 bunch of spring onionslemonvegetable oil and narsharab (pomegranate sauce)
- pinch of sumac
- salt & pepper
Preparation:
Wash and dry the sturgeon. Cut into 40-50 g pieces, sprinkle with salt and pepper, and brush with vegetable oil.Thread the sturgeon pieces onto long thin metal skewers. Cook the kebabs over hot coals for 7 to 10minutes, turning the skewers as the fish cooks. As soon as they are cooked, serve the sturgeon pieces garnished with rings of raw onion, chopped spring onions and fresh tomatoes. Serve sumac or narsharab separately. Sumac, an alkaline red powder from barberry bark, has azesty flavour, while narsharab is a sour sauce made from pomegranates. Barbecued tomatoes, and peppers also make an excellent accompaniment to sturgeon kebabs.
