Sturgeon Kabab

Name: Sturgeon Kabab (Kabab-e uzunbrun)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Makes 4 servings
Cuisine: Iranian
Ingredients: 1 teaspoon grape molasses; 1 cup (240 ml) tomato juice or 1 tablespoon tomato paste; 1 cup (240 ml) tomato juice or 1 tablespoon tomato paste; ¼ cup (60 ml) butter or olive oil; ⅓ cup (30 g) fresh chopped parsley; 1 package (12-ounces/345 g) lavash bread; 2 pounds (900 g) sturgeon, skin removed and cut into 2-inch/5cm cubes; 1 teaspoon sea salt; ½ teaspoon freshly ground black pepper; 1 large onion, peeled and grated; Zest of 2 fresh limes and their juice; Juice of one lime; ¼ cup (60 ml) butter or olive oil; ½ teaspoon red pepper flakes (optional); 6 flat, ½-inch/1cm-wide sword-like skewers

Kabab-e uzunbrun

Preparation info

Makes
4
servings

Difficulty
Medium
Ready in
30 min

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

2 pounds (900 g) sturgeon, skin removed and cut into 2-inch/5cm cubes

Asia
Iran
Fish course
Pescatarian
Southeast Asia

Method

Wash the fish and pat dry. Cut into cubes and place in a mixing bowl with all the ingredients for the marinade. Toss well, cover, and refrigerate for 2 hours.
Start charcoal 30 minutes before you want to cook and let it burn until the coals are glowing evenly. Meanwhile, thread the cubes of fish onto the skewers.
In a saucepan, combine all the ingredi