Mackerel kebab

Mackerel barbecue is not often prepared, but in vain: the tender fatty meat of this fish is ideal for grilling on the grill. Pre-marinate the fish, as you would with meat, and keep in a cold place for 48 hours.

Ingredients

• 3-4 onions
• 2-3 cloves of garlic
• 3 medium mackerels
• 100 ml vegetable oil
• 2-3 tomatoes
• 1 lemon or 1 tbsp. a spoonful of vinegar
• seasoning for fish
• 1 tsp sugar
• 1 tbsp. spoon of salt

Directions

1. Cut the onion into rings, the garlic into slices.
2. Cut the fish: cut off the tail, fins and head. Make an incision along the ridge, up to the abdomen, remove the ridge, remove the insides and small bones. Rinse and dry thoroughly.
3. Place the onion in a large pickling container. Slice the fish across into thick slices and place on top of the onion, skin side down, opening each piece like a book. Sprinkle each layer of fish with salt, sugar, fish seasoning. Introduce the cloves of garlic into the fish, drizzle with vinegar (lemon juice) and vegetable oil.
4. Cover the fish and refrigerate for 2 days.
5. Then rinse the fish, dry and string on skewers, alternating with circles of tomato and onion. Grill on the grill for 5 minutes, turning it over a couple of times.