This starry sturgeon kebab is marinated with saffron, onion juice and lemon, then grilled with sweet peppers. The fish stays moist when the pieces are cut evenly, the marinade is kept brief and the skewers come off the heat as soon as the centre is cooked.
Ingredients
- 500 g skinless, boneless starry sturgeon fillet
- 3 tablespoons onion juice
- 3 tablespoons fresh lemon juice
- 1 teaspoon concentrated saffron infusion
- 2 to 3 tablespoons neutral oil
- Salt and black pepper, to taste
- 2 mixed-colour sweet peppers
- Lemon wedges and flat-leaf parsley, to serve
Choose a thick piece from the coarser-boned part of the fish and ask for every pin bone to be removed. Pieces from a thin tail section cook too quickly beside the pepper and are more likely to dry out.
Make the saffron marinade
Finely grate half an onion over a bowl, then press it through a fine sieve. Measure 3 tablespoons of the juice and discard the solids. Onion juice spreads flavour across the fish without leaving grated onion on the grill, where it would burn.
Combine the onion juice with the lemon juice, saffron infusion, salt and pepper. If your saffron is not ready, follow our saffron-brewing guide and let the infusion cool before it touches the fish.
Cut and marinate the sturgeon
Pat the fillet dry and cut it into even pieces weighing roughly 25 to 30 g each. Aim for cubes about 3 to 4 cm across. Uniform pieces are more useful than perfect cubes because they finish at the same time.
Put the fish in a non-reactive bowl and pour over the saffron mixture. Turn every piece gently, cover and refrigerate for 30 minutes. Add the oil, turn the pieces once more and refrigerate for another 30 minutes.
The original method used two one-hour rests. A shorter total marinade is kinder to delicate fish: prolonged contact with lemon can make the surface firm and chalky before the middle is cooked.
Prepare the peppers and skewers
Remove the seeds and pale ribs from the peppers. Cut the flesh into pieces close to the width of the fish, but slightly thinner so it softens in the same grilling time.
Thread the sturgeon and pepper alternately onto flat metal skewers. Leave a narrow gap between pieces so hot air can reach their sides. If you use wooden skewers, soak them first and keep the exposed ends away from the strongest heat.
How to grill sturgeon kebab
Heat a charcoal or gas grill to medium-high and clean the grate. Oil it lightly, then arrange the skewers over steady heat rather than tall flames.
Grill for about 8 to 12 minutes in total, turning every 2 to 3 minutes. Brush the fish lightly with the remaining marinade only during the first half of cooking; discard any marinade that has touched raw fish after that point.
The kebab is ready when the surface is lightly browned and the flesh is opaque and separates with gentle pressure. For a measured food-safety check, fish should reach 63°C/145°F at the thickest point, as shown in the U.S. government safe-temperature chart.
Keep the fish juicy
Sturgeon is firm enough for skewers, but it still dries when left over the fire after it is cooked. Move any skewer that colours too quickly to a cooler part of the grill. A thin sheen of oil protects the surface; repeated heavy basting encourages flare-ups.
Let the kebabs rest for 2 minutes after grilling. This gives you time to slide the fish and peppers from the skewers without tearing them.
Serving ideas
Serve the sturgeon kebab with lemon wedges, parsley and steamed saffron rice. A crisp cucumber-and-herb salad works well beside it because the fish and saffron already provide the richer flavours.
Squeeze lemon over the kebab at the table rather than soaking the cooked fish in it. The fresh acidity should lift the saffron, not cover it.
Common problems
- Fish breaks on the skewer: use thick, evenly cut pieces and turn with the skewer instead of pulling the fish with tongs.
- Peppers stay raw: cut them a little thinner than the sturgeon.
- Surface tastes bitter: keep the saffron concentrated but modest, and grill away from flames.
- Fish becomes dry: check the thickest piece early and remove each skewer when it is done.
Refrigerate raw marinated fish throughout the resting time. Cool any leftovers promptly, store them in a covered container and use them within 1 to 2 days.
