Is it possible to cook shish kebab from pike

Pike shish kebab (on the grill, coals, fire and grill) - recipes on how to cook

Pike meat contains many useful microelements, including potassium, magnesium, phosphorus, and B vitamins. It is also valued for its taste - it is equally good boiled, fried, or cooked over a fire.

About the dish

Pike is a traditional Russian fish, which has been served on rich holiday tables since time immemorial. However, these days it can also become a decoration for an everyday outdoor feast. This type of fish is classified as one whose taste is good in any form: fried, baked, in the fish soup.

Iodine-rich pike meat is useful in the prevention of thyroid diseases and has a positive effect on the condition of the skin and the body as a whole. The recipe for pike cooked over charcoal on a grill allows you to reveal the rich and intense taste of this product.

How to cook pike shish kebab on the grill

You can fry pike either on traditional skewers or on a grill.

For frying on skewers:

The fillet is removed from the bone on both sides, small bones are removed if possible and cut into pieces measuring 4-5 cm.
The prepared pieces are marinated in the chosen marinade and strung on skewers mixed with onion rings, tomato slices and/or champignons.
Fry on coals, constantly turning for 8-10 minutes.
The finished kebab is sprinkled with chopped herbs - green onions, dill, parsley, cilantro. You can sprinkle with lemon juice, pomegranate juice or soy sauce.

To cook on the grill:

Pike shish kebab on a grill is prepared in the same way as kebab on skewers, with the exception of a few nuances.
Large pike are cut crosswise into steaks 1.5 - 2 cm thick, small ones can be fried whole or cut lengthwise into 2 halves.
Before frying, the prepared pieces are marinated or simply rubbed with spices and salt and kept for 1-2 hours.
Fry the pike over coals, constantly turning and pouring lemon juice. Cooking time depends on the size of the pieces and is approximately 10-12 minutes.

The five most commonly used ingredients in grilled fish recipes are:

Many housewives are puzzled by the question, which fish is best suited for frying on the grill? In fact, it can be any fish, even with white or red meat. The only exception is that it is better to immediately refuse to cook one that has a very delicate structure. It runs the risk of falling apart and falling down, right onto the coals. For example, small river trout, cod, even halibut if it is cut into small pieces.

By the way, you can fry fish on the grill not only on the grill, but also with the help of skewers. You can either thread each one onto a skewer individually or stack it on top of them.

For the simplest grilled fish recipe, in addition to the main ingredient, you only need salt, nothing more. The fish must be gutted and scaled. It can be fried with or without the head. But in order for the dish to have a more subtle, refined taste, it is better to take care of the selection of additional products for a light marinade.

With bacon

Everyone knows that pike meat is a little dry and tough. But if you add lard to it, you get a delicious dish.

carcass weighing 1 kg;
bacon (according to the number of pieces of fish);
tomatoes (3 pcs.);
a pair of onions;
porcini mushrooms or champignons (optional);
lemon (3 pcs.);
clean water (1 l);
fresh herbs;
spices.

To prepare pike shish kebab on the grill, first of all you need to remove the fillet from the processed carcass.
Remove small bones.
Cut into pieces of approximately 5 cm.
Prepare a marinade from juice, water and spices.
Place pike pieces in it for 20 minutes.
Then wrap each in a strip of bacon. The fish will be more nutritious, juicy and with a light smoked aroma.
Then chop the pulp onto skewers, alternating it with onion rings, tomato slices and mushrooms.
If you don’t like the latter, you can replace them with bell pepper or zucchini.
Fry pike skewers with bacon for about 10 minutes, constantly turning the skewers.
Serve the dish with chopped herbs.

Note! You need to constantly monitor the fish and turn it over more often. This will ensure it cooks evenly and doesn’t burn.

Cooking recipes

Almost all barbecue recipes follow the standard path: cleaning and cutting, preparing portioned pieces (if you don’t want to serve the whole fish), marinating, frying. To properly cook pike on the grill according to this scheme, it is enough to follow all the rules from the article.

Pike recipe:

clean, gut the carcass, remove the head and tail;
prepare the marinade according to one of the recipes below;
wait for the specified time, dry and place the meat on the fire grate, barbecue or grill;
cook for about 25 minutes depending on size;
Serve with your favorite side dish.

Options for marinades for the recipe:

Fresh black pepper from the mill (2 pinches), 50 ml lemon juice, a little salt - this is enough for one fish, keep for 25 minutes.
Marjoram, 2 large spoons of olive oil, zest of 1 lemon, juice from it, salt to taste - for 4 carcasses, marinate for 30 minutes.
200 grams of sour cream, ground black pepper, 2 onions, salt to taste - for 2 kg, marinate for several hours.

For your own marinade recipe, you can use soy sauce, paprika, white wine, lime juice, basil and more. Experiment with combinations, but don't forget the rules:

Don’t put all the spices in it in a row, choose 1-3 so that the taste is clear and refined.
Marinades can be aromatic, spicy, and versatile. Cumin and coriander will add a pronounced aroma, and cilantro or mint will add piquancy. Lemon and black pepper are always good with fish dishes, but be careful with bay leaf, parsley and dill.
Do not try to replace lemon juice with vinegar, the results will not be the best.
To add juiciness, an acidic environment is important, which is especially important for pike meat.

How to cook pike shish kebab - recipe with photo

The secret to cooking shish kebab lies in:

in slices,
threading meat onto skewers,
pickling,
cooking on coals.

Each chef has his own little secret that makes guests admire his food creation.

How to properly cut pike carcasses for barbecue

The fish is cleaned of scales. All bony parts are cut off from the carcasses, the bellies are ripped open, and the entrails are removed. In many types of fish, the skin is left on; it gives strength to the pieces and prevents the delicate fish flesh from breaking down into fibers. But pike has thick skin, not very tasty (not for everyone!), you can remove it by cutting into larger pieces.

Secrets of threading meat on skewers

Well, what's so difficult about it? Take pieces of meat, pierce them in the middle, move each piece closer to the previous one until the length of the skewer that will be heated is filled.

It is not necessary to string only fish pieces. For variety they alternate:

with onion rings for juiciness,
pieces of lard for fat content,
sliced vegetables for piquancy.

The combination with vegetables gives a double benefit: if there is little fish, but there are many eaters, the amount of food is increased, alternating meat with cucumbers, tomatoes, eggplants, and potatoes. Along with tasty pieces of fish, you get equally tasty baked vegetables.

Marinade for pike shish kebab

The important and most important part of preparing kebabs is pre-marinating the fish.

The easiest way is to mix salt with dry spices (paprika, bay, ground hot pepper), roll pieces of fish in this mixture, and let them sit for at least 15 minutes. An indispensable component of any marinade is often onion. It is cut into rings and generously sprinkled with each layer of fish, sprinkled or coated with spices. Onions are also added during “wet” pickling.

Gourmets prefer more complex marinades, which include:

Liquids - wine, vinegar, vegetable oils, sauces, fruit and vegetable juices.
Thicker ingredients - tomato paste, cream, sour cream, yoghurt, mustard.
Dry spices - cloves, cinnamon, nutmeg, oregano, marjoram, basil, thyme.
Fresh herbs, roots and seeds - ginger, coriander, cumin, sesame, thyme.

In a liquid marinade, with the exception of formulations with vinegar or citric acid, keep the fish for 1–3 hours. In an acidic environment - no more than 15 minutes, otherwise the meat will become loose and disintegrate into fibers upon subsequent exposure to heat.

The purpose of the marinade is to saturate river and lake fish, suppress the smell of mud, add a new flavor, and make the meat denser and juicier. By varying the marinades, pike kebabs can be made to have a unique taste.

Secrets of the cooking process

The choice of wood is of great importance. The smoky heat coming from the coals pleasantly flavors the meat or covers it with a layer of soot. Therefore, you cannot use resinous firewood or even birch, which produces tar. Alder and fruit trees/shrubs are preferred - pear, cherry, apple, dry grape stems.

The optimal temperature is that a palm 20 cm from the coals can withstand the heat for a minute. During the process of frying fish, the coals are carefully stirred so that the heat is even.

To make the fish more juicy, pour the remaining marinade, melted butter or vegetable oil over it. Sprinkle with water, beer, vinegar, lemon juice. And they turn it over often so that the pieces don’t have time to burn on the bottom side. Flipping allows you to get a crispy crust on all sides and evenly fry the center.

Pike shish kebab recipe

sour cream - 400 g (or cream)
lemon - 2 pcs. (one for serving)
ginger - 1 tsp. grated root
laurel - 1 tsp. crumbled leaf
coriander - 1 tsp. crushed grains
black pepper - 1 tsp.
salt - 1 tbsp. l.

Half the juice squeezed from one lemon is poured into low-fat sour cream. Add the remaining ingredients and grated lemon zest. Pour this mixture over the fish pieces and place in the refrigerator for 2 hours.

Fry, threaded onto skewers, for about 10–15 minutes, depending on the thickness of the pieces.

Half the unused lemon juice is diluted with water and sprinkled over the fish pieces during cooking to make them softer, more tender and juicier.

Serve, remove from skewers, garnish with lemon slices and herbs.

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How to fry juicy pike shish kebab

Light, dietary pike fillet is very susceptible to aromatic spices and herbs, while it is fried almost instantly; it is very important not to overexpose it in the marinade or over an open fire.

Pike shashlik on the grill for a family dinner

Ingredients	Quantity
pike -	1 PC.
butter -	60 g
freshly ground black pepper -	2 pinches
lemon juice -	50 ml
salt -	taste
Cooking time: 35 minutes	Calorie content per 100 grams: 205 Kcal

Before placing the skewers on the grill, you need to place the fish pieces in a marinade with a minimum acid content.

Rinse the fish, clean it, remove the fins and head. Cut the pike, cut out the backbone, remove small bones with tweezers. Carefully cut the prepared fillet from the skin.
Cut the fish flesh into pieces, add salt, season with freshly ground black pepper, and add juice. Stir and leave for 25 minutes.
Thread marinated fish pieces onto thin skewers.
Melt the butter and pour it over the kebab.
Bake in the grill until done.

Tip: fry the kebab for 5 minutes on both sides, this time is enough for the fish to brown.

For a festive dinner

pike fillet (1.5 kg);
2 cloves of garlic;
1 orange;
2 sprigs of fresh rosemary;
100 g onions;
60 ml olive oil;
20 g honey;
black peppercorns + salt to taste;
150 g sun-dried tomatoes;
650 g zucchini;
bunch of dill.

Requires 35 min.

Calorie content per serving: 199 kcal.

Remove the small bones from the pike fillet with tweezers. You don’t have to remove the skin; it will make the kebab stronger. Cut the fish and zucchini into pieces, approximate size 3.5 cm.
Place the fish pieces in a marinating container, add zucchini, whole tomatoes, crushed garlic cloves. Send the onion there, chopped into rings. Be sure to mash the onion with your hands, this will quickly saturate the marinade with juice. Add orange juice, chopped rosemary, honey, oil. Mix everything. Marinate for half an hour.
Thread the products onto thin skewers one by one: zucchini, pike, tomato, and so on. Season with salt and freshly ground pepper before cooking.
Cook the fish kebab on the grill, frying each side for 2-3 minutes.
Place the finished kebab on a plate and decorate with chopped dill.

Do not add a lot of vegetable oil to the marinade; excess oil will flare up on the coals and spoil the taste of the kebab.

Exotic cuisine: bacon and fish

Oddly enough, but pike cooked with bacon can easily claim to be the best dish on the table. After all, this hot, interesting kebab will satisfy any gastronomic taste.

How to cook pike on the grill? Take:

pike – 2-3 fish;
bacon - 1-2 packs;
lemon – 1-2 pieces;
sour cream – 250-300g;
garlic – 1 head;
greenery;
spices, salt.

Try to choose individuals weighing 3-5 kilograms. Smaller fish may dry out during cooking, while larger fish may become tough after frying.

In addition, to prepare such fish in bacon, you will need toothpicks or harsh non-synthetic threads.

So, let's prepare:

clean the fish of scales, get rid of fins and entrails, remove the skin from it;
remove the bones remaining in the fillet, cut into pieces;
wash the lemon, cut in half, squeeze out the juice, add it to cold water;
put pieces of fish into the resulting marinade (for a maximum of 1 hour);
light the fire, take out the bacon;
wrap each piece of fish meat with bacon and secure it with thread or a toothpick;
put fish and meat squares on skewers, put everything on the fire;
Rotate the skewers constantly so as not to dry out the dish (approximate cooking time is 15 minutes).

By the way, to get even more pleasure from pike on the fire, whip up the simplest sauce for it. To do this, mix sour cream, finely chopped garlic and herbs in one bowl.

Cooking option in tomato sauce

Tomato sauce will give the fish a bright taste. The main condition is that the pike must be marinated quickly, no more than 30 minutes.

With tomato juice

2 kg pike;
3 onions;
200 g tomato juice;
freshly ground black pepper + salt to taste.

Requires 55-65 minutes.

Number of calories: 210 kcal.

Cut out the spinal bones from the fish, remove small ones with ordinary tweezers. Cut the fillet into pieces.
Chop the peeled onion into rings.
Place pieces of fish, onion, pepper, salt, add tomato juice into a suitable container and leave to marinate (40 minutes).
Thread the marinated fish onto prepared skewers, alternating with onion rings.
Fry on the grill, remembering to turn the kebab over from time to time.

Note: if you don’t want to bother with the pieces, you can take a barbecue grill, but be sure to cut the fish coarsely, leaving the skin, and grease the grill with refined oil in advance.

With fresh tomatoes

800 g pike fillet;
200 g tomatoes;
2 pinches of turmeric;
250 ml refined oil;
100 ml wine vinegar;
200 g onion;
table salt + white sugar to taste;
4 sprigs of cilantro.

Requires 20 min.

Calorie content: 198 kcal.

Marinate the fillet with chopped tomatoes and turmeric. 35 minutes is enough.
Prepare the onion marinade: combine oil, wine vinegar, sugar, table salt and chopped cilantro. Chop the peeled onion into rings and pour the marinade over it (10 minutes).
Grill the pike and serve with pickled onions.

Note: fresh tomatoes can be replaced with ketchup or tomato juice.

Baking options

Barbecue of fish over a fire is not only delicious, but also as fast as possible. This delicacy can be prepared in different ways.

Recipe No. 1

To make a quick and tasty pike shish kebab, it is better to take the following recipe:

Rinse the gutted carcass well under running water. Make longitudinal cuts on the back. Rub with salt, pepper, rosemary, basil, coriander.
You can put dried celery or finely chopped vegetables (onions, carrots) inside the belly.
Pour the fish with a mixture of lemon juice, vegetable oil, and allspice. Leave to marinate for 20-30 minutes, after wrapping with cling film.
Lubricate the carcass with tomato paste or ketchup. Sprinkle with chopped fennel and parsley.
Bake in foil on a wire rack. The fire should be low. Preparation lasts no more than 15 minutes.

Recipe No. 2

The following recipe is also quite popular:

It is necessary to cut the fish into large pieces.
Season well with salt, pepper and sour cream.
Top with chopped onion rings.
Leave to marinate.
Wash the potatoes separately and throw them whole into the coals.
After the fish has been marinated, you need to string them onto skewers or skewers along with onion rings.
Fry until done.
Baked potatoes are used as a side dish.

Previous Sturgeon shish kebab on the grill

Next Pink salmon shashlik on the grill

Pike shashlik in a frying pan

Any shish kebab is usually grilled over coals using skewers. But if you can’t get out into nature, you can cook it at home in a frying pan.

300 g pike fillet;
2 cloves of garlic;
30 ml orange juice;
200 g of natural yoghurt without sugar;
1 stalk of thyme;
35 ml olive oil;
spices to taste;
greenery for decoration.

Requires 30 min. Each serving: 207 kcal.

Chop the fillet into pieces. Prepare the marinade: combine orange juice with chopped garlic, thyme and salt. Place the fish pieces in the marinade and let sit for 25 minutes.
Heat a little vegetable oil in a heavy frying pan, add the kebab and fry until half cooked.
Heat another frying pan, put some charcoal in it and heat it up.
Push the fish to the edges of the pan, place hot coal in the center, and cover with a lid. Cook over low heat until the kebab is completely cooked.
Prepare the sauce: combine yogurt with chopped herbs, freshly ground black pepper, and orange juice.
Serve fish kebab with sauce.

Oven recipes

By threading on skewers, you can alternate pieces of pike with cubes of white bread. It is appropriate to leave a little marinade to pour over the kebab during the process or to lubricate the finished one.

With pieces of white bread

2 kg pike;
1 large garlic clove;
100 ml olive oil;
1 loaf of white bread;
1 tbsp. dry rosemary;
freshly ground black pepper + salt to your liking.

Requires 40 min. Number of calories: 196 kcal.

Clean the pike, gut it, remove the backbone, and pull out the small bones with tweezers. Cut the prepared fillet into pieces. Cut the white bread into the same pieces.
Grind the garlic cloves with rosemary in a mortar, pour in the oil, and stir.
Dip the fish pieces one by one in the marinade, then string them onto skewers, alternating with bread cubes.
Place the kebab on a baking sheet and pour over the marinade.
Cook in a preheated oven for approximately 30 minutes. at 190ºC.

Spicy kebab

900 g pike fillet;
30 ml olive oil;
15 g chopped paprika;
300 g onions;
180 g tomatoes;
parsley + dill at your discretion;
30 ml lemon juice;
120 ml sparkling mineral water;
table salt to taste.

Requires 35 min.

Serving (100 g): 208 kcal.

Cut the fillet into 2x2 cm cubes. Season to taste.
Drizzle the pieces with olive oil, then roll in paprika.
Prepare the marinade: combine tomatoes chopped in a blender with onion rings, pour in juice and water. Marinate the fish pieces (30 minutes).
Thread the fish onto prepared skewers and place on a baking sheet. Cook for 15-20 minutes.

During cooking, pour the marinade over the pike kebab for juiciness.

Original kebab in orange-honey marinade

An unusually tasty and appetizing kebab in an orange-honey marinade with vegetables will be an excellent decoration for a festive family dinner at the dacha. Tender and delicious meat literally melts in your mouth, and the extraordinary combination of ingredients gives it a rich, piquant taste.

pike fillet – 3 kg;
zucchini – 1.2 kg;
fresh or sun-dried tomatoes – 300 g;
oranges – 2 pcs;
honey - 2 tbsp. l;
garlic cloves – 4 pcs;
onions – 2 pcs;
olive oil – 120 ml;
rosemary sprigs – 4-5 pcs;
fresh dill - a bunch;
peppercorns, spices to taste.

The fillet needs to be pitted using tweezers, after which the fish and zucchini should be cut into medium-sized pieces.

After this, the ingredients should be poured into a deep bowl, add slices of tomatoes, chopped garlic cloves, honey, orange slices and onions, cut into rings. Then mix all the ingredients with fresh herbs and spices and leave to marinate for 30-35 minutes.

The marinated fish should be strung on skewers, alternating with pieces of zucchini and tomato, and fried over coals for 3-4 minutes on each side, pouring over the marinade.

Useful tips

Ideally, it is better to marinate chilled pike, but if you could not get one, it is quite possible to use a freshly frozen semi-finished product. Place it on the bottom shelf of the refrigerator and leave it overnight. Do not use a microwave oven for defrosting, do not immerse the pike in cold water. The fish should thaw on its own.
In the morning, chop the skinless fillet into pieces. You can marinate in anything. Sprinkle the pieces with lemon or pomegranate juice, brush with mashed tomatoes, season with salt and freshly ground pepper.
Use the thinnest skewers so that the pieces do not fall apart. Do not string tightly, but at small intervals.
Fry fish kebab over medium heat. To determine this temperature, you need to hold your palm at the level of the kebab, you will be able to hold your hand for 6 seconds, you can start cooking.
Do not remove soft fish skewers from skewers with a fork and knife. To do this, you need to roll up a napkin in several layers and, wrapping it around a piece of fish, remove it.

Video of grilled pike:

Pike makes excellent kebabs. The fish is lightly marinated in lemon or tomato juice. Also added to the pike are onions, garlic cloves, herbs, slices of lemon, lime and orange.

Preparing the fish

Any preparation of this river inhabitant requires pre-processing of the main product. In addition, the specifics of the “kitchen” should be taken into account. Only under such conditions will it be possible to create a beautiful and aromatic dish.

A few tips for the perfect dish:

Before cooking pike on the grill on the grill, the carcass must be cleaned of scales, the insides removed and rinsed very well on top and inside.
The fish must be marinated first. Although experts say that even without this, pike retains its excellent taste. The best marinades are made from lemon juice, cream (you can use sour cream), and mustard.
The carcass can be stuffed with vegetables or mushrooms at home. Stuffed pike will be more tasty and satisfying.
The best friends of baked fish are dry herbs, spices and pepper mixtures. They can completely replace pickling.
Properly cooked pulp is tender and juicy, with a slight smoky aroma.
Pike meat is fried very quickly over a fire. Skewers can be used instead of wire racks.
The choice of firewood is of great importance. This is about a third of the success of the future kebab. A pear or apple tree, as well as a grapevine, are ideal.

Advice! To prevent the skin from sticking when grilling pike, the grate must be thoroughly oiled and heated thoroughly.

Pike shish kebab

Pike shish kebab which I prepared as an appetizer with vodka. The recipe does not require much time or any complex manipulations. It's simple - we fillet the pike, cut it into small pieces, lightly marinate in salt and black pepper, pour in melted butter and bake over coals. This fish kebab can be prepared both at a picnic and at the dacha or fishing.

For this pike dish you will need

Pike (or 2 pike fillets) – 1 pc.;
Creamy – 50 gr.;
Salt, ground black pepper - to taste;

What kind of firewood is best for pike?

It is believed that 1/3 of the taste of kebab comes from the meat, 1/3 from the marinade and 1/3 from the firewood. To the pike kebab juicy and acquire a delicate smoky aroma, it is best to choose wood for frying from fruit trees - apple or pear. Grapevine is perfect. In order for the coals to burn evenly, the prepared lumps must be split into equal parts. The easiest and safest way to do this is to use a standard manual wood splitter. Thanks to it, chopping firewood will take you just a few minutes, and the logs will be even, of the same size and will produce good coals with an even distribution of heat.

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How to bake pike in foil over coals