Sturgeon Kebab with Grape Molasses Dip

Kabab-e uzunbrun

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Preparation info
  • Servings:

    4

    • Difficulty

      Medium

    • Ready in

      30 min

Appears in
From Persia to Napa: Wine at the Persian Table

By Najmieh Batmanglij

Published 2015

  • About

I remember the very distinctive taste of sturgeon kebab, which would always be the first dish we had on arriving by the Caspian Sea for the holidays. Today, American sturgeon from Oregon is available at specialty fish markets and also through the Internet. If you cannot find sturgeon, you can use swordfish or salmon.

Ingredients

  • 2 pounds sturgeon (or swordfish or salmon), scaled, skin removed and boned
  • 1 large onion, peeled and sliced

Method

  1. Wash the fish with cool water and pat dry with a paper towel. Cut into cubes and place in a mixing bowl.
  2. Combine the onion, garlic, lime juice, tomato juice, olive oil, salt, pepper and red pepper. Pour over the fish, toss well, cover and place in the refrigerator to marinate overnight and up to 24 hours.
  3. Start a bed of charcoal 30 minutes before you wan