Fish for shish kebab

Ingredients:

700 g salmon fillet

2.5 pc lemon

2 pc parsley (fresh)

2 cloves garlic

0,5 tbsp mustard

2 tbsp olive oil

Salt, ground black pepper to taste

Servings: 4

Directions:

Put bamboo sticks to the water and leave them for 40-60 minutes. Slice the parsley finely and put it in a bowl, add crushed garlic, mustard, olive oil, lemon juice, salt, pepper. Stir everything well.

Cut the salmon fillet cubes about 3 cm in thickness, and cut 2 lemons into slices. Spread out the fish on skewers with lemon slices.

Lubricate the shish kebab on both sides the marinade.

Fry the shish kebabs on the grill for 3-4 minutes on each side.

Serve the shish kebab immediately, decorating it with fresh herbs