Barbecue and grilling are widely popular in Russia. Most of the time the Russians enjoy Caucasian style shashlik. The main difference to European or western style barbecue is the size of meat pieces. In the Caucasus, small pieces of meat and vegetables are thread onto long metal skewers. This reduces the cooking time and allows preparing the main and the side dish at the same time. It is important not to pack the skewers too tightly. Otherwise the meat will not be cooked through. Especially kids love to bite juicy meat pieces right off skewers.
Ingredients 2 trout 1 tbsp honey 1 tbsp mustard 1 tbsp vegetable oil 1 lemon pepper (freshly ground), salt Directions Gut trout. Wash both inside and outside under cold running water thoroughly. Pat dry. Cut lemon into half and set one half aside. Blend together mustard, honey, oil, fresh lemon juice and zest. Rub inside […]
The Russians have always been fond of fishing. And many consider grilled fish a delicious treat. Basically, any type of fish can be grilled. Since some fish breaks up easily, it is better to grill it on an aluminum pan or wrapped in foil. Cheese prevents fish from drying out so that it ends up juicy.