Mackerel barbecue, step by step recipe with photo

Skewers of mackerel are not often cooked, but in vain: the tender fatty meat of this fish is ideal for frying on the grill. Pre marinate the fish, as they would with meat, and let stand in a cold place for 48 hours.

Mackerel Shish Kebab


  • 3-4 onion heads
  • 2-3 cloves of garlic
  • 3 medium sized mackerels
  • 100 ml of vegetable oil
  • 2-3 tomatoes
  • 1 lemon or 1 tbsp. spoon of vinegar
  • seasoning for fish
  • 1 teaspoon sugar
  • 1 tbsp. spoon of salt


Step 1

Cut onions into rings, garlic into slices.

Step 2

Cut the fish: cut the tail, fins and head. Make an incision along the ridge, to the abdomen, take out the ridge, remove the insides and small bones. Rinse and dry thoroughly.

Step 3

Put the onions in a large pickling bowl. Cut the fish across into thick slices and lay on top of the onion with the skin down, revealing each piece as a book. Sprinkle each layer of fish with salt, sugar, and seasoning for the fish. Add garlic cloves to the fish, pour with vinegar (lemon juice) and vegetable oil.

Step 4

Cover the fish and refrigerate for 2 days.

Step 5

Then wash the fish, dry and string on skewers, alternating with mugs of tomato and onion. Fry on the grill for 5 minutes, turning over a couple of times.


Preparation time

48 h

Cooking time

30 minutes

Cooking difficulty







Table of weights and measures

Recipe Directory

Illustrations to the material: LLC Publishing House Gastronom

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