- 4 to 5 tbsp (60 to 75 ml) lemon juice
- 4 to 5 tbsp (60 to 75 ml) sour cream
- 2 lbs (1 kg) large firm-fleshed fish cut in
- 2 inch (5 cm) chunks
- bamboo skewers, soaked in water
How To Make fish shashlik
- Combine lemon juice and sour cream. Dip each piece of fish in the sauce, then thread onto skewers.
- Cook shashliks under a broiler for 5 to 6 minutes, turning constantly. Baste fish during cooking with any leftover lemon mixture. When ready, the fish will be golden. Serve with salad.