Mackerel kebab on mineral water

We skin our mackerel, first getting rid of everything superfluous – tail, head, fins and insides. Naturally, we also remove the scales. If the mackerel is bought and already processed before you, so much the better. We immediately proceed to cutting the fish into large pieces for shish kebab.

We collect all the pieces in one container and season with salt along with black pepper. We try not to overdo it.

We turn to the onions, shredding them with rings. Then, in a new container, we shift the mackerel and onion, alternately, in layers. First a layer of onions, then pieces of fish, onions again, and so on until you run out of them.

We take another container. It can be a small bowl in which we crush a lemon, pour mineral water and oil into it, stir it, and use it as a marinade for mackerel, pouring everything on it. Decorate the layers of fish with bay leaf.

We put the oppression on top of our future barbecue and leave it alone with the marinade for two hours. As a storage place, any secluded and cool enough place is suitable, and best of all, a refrigerator.

Already oozing juices and fragrant mackerel, put on skewers and hold over the coals. The heat of the melted coals should be enough to fit in no more than 10 minutes. Pour water and turn it over, preventing burning, and so on to the victorious end.