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. Last Updated: 07/27/2016

Fish Makes Great Summer Shashlik

Summer -- whether the oppressive heat of Moscow or the refreshing warmth of a yard at the dacha -- is the perfect time for grilling food.

And shashlik is the perfect food to grill in Russia, even if you have to use the broiler in your apartment. Shashlik, or shish kebab, can be made with chicken, beef or lamb, fish or vegetables. Meats should be marinated first.

In the Russian cookbook, "Please to the Table," Anya von Bremzen and John Welchman offer shashlik made with sturgeon.

Sturgeon Shashlik

Serves 4

2 pounds sturgeon steaks, at least 2 1/2 centimeters thick, cut into 4-centimeter cubes (Chunks of swordfish may be substituted.)

Salt and freshly ground black pepper, to taste

1/4 cup fresh lemon juice

3/4 cup sour cream or 1/2 cup olive oil


Whole scallions, trimmed

Fresh cilantro (coriander) or parsley sprigs

Tomato quarters and lemon wedges

Rub the fish cubes with salt and pepper. Place them in a glass baking dish, sprinkle with lemon juice and let stand for 30 minutes.

Prepare coals -- or oven -- for grilling. Oil the grill or broiler rack.

Thread the fish on large skewers. Brush with sour cream or olive oil and grill, or broil 7-8 centimeters away from the heat, turning the skewers from time to time. The fish should be ready in about 10 minutes. Top with garnish and serve.