Forget the usual shashlik: these grill combinations will become the summer hit

Fragrant skewers, juicy meat, fresh fish, shrimp or grilled chicken go perfectly with aromatic marinades, fresh vegetables and delicious sauces.

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Selected recipes will surprise you with combinations of sweet, spicy and fresh flavors, and their preparation will not require much effort. Just light the grill and enjoy the tastes of summer surrounded by friends or family.

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Veal with sesame

Ingredients:

• 500 g veal,
• 80 g plum jam,
• tablespoon soy sauce,
• tablespoon sesame oil,
• salt and ground black pepper to taste,
• a few tablespoons of liquid honey,
• a handful of sesame seeds.

Preparation:

1. Soak wooden skewers in cold water. Rinse the meat, dry with paper towels and cut into pieces.
2. In a bowl, mix plum jam, soy sauce and sesame oil. Add ground black pepper to taste and mix everything again. Pour the sauce over the meat, stir and leave to marinate for a couple of hours.
3. Salt the meat pieces taken from the marinade to taste, thread onto skewers and grill over hot coals (remember to turn). 3–5 minutes before the end of cooking, brush the skewers with liquid honey and sprinkle with sesame seeds.
4. Serve with fresh vegetables.

Fish and pepper skewers

Ingredients:

• 400 g fresh cod fillets,
• 2 tablespoons oyster sauce,
• tablespoon soy sauce,
• 2 teaspoons fresh grated ginger,
• a couple of pinches of fresh chopped rosemary,
• juice of one lemon,
• 2 green lemons,
• salt to taste,
• 3 yellow sweet peppers,
• olive oil.

Preparation:

1. Rinse the cod fillets, dry and cut into large pieces.
2. Cut the washed peppers in half, remove the seeds, cut into large pieces and drizzle with olive oil.
3. Scrub the green lemons thoroughly with a brush under running water, dry, cut in half and slice thinly.
4. Prepare the marinade. Mix lemon juice, oyster and soy sauces, ginger, a pinch of salt and rosemary. Pour over the fish in a bowl, gently mix with clean hands and leave to marinate for a few hours.
5. Alternately thread fish and pepper pieces, lemon slices onto oil-coated skewers. Place the skewers on the grill and cook, turning, for about 15 minutes.
6. Serve with fresh spinach salad.

Argentinian shrimp

Ingredients:

• 600 g frozen shrimp,
• onion,
• 4 oranges,
• 2 green lemons,
• bunch of fresh cilantro,
• salt and ground black pepper to taste.

Preparation:

1. Place thawed peeled shrimp in boiling water and boil for 5 minutes. Remove and place in cold water. Once cooled, drain well and place in a bowl.
2. Juice two thoroughly washed oranges and lemons, pour over the shrimp and leave to marinate for a couple of hours. Add chopped onion, cilantro, a pinch of ground black pepper, mix and leave for another hour.
3. Cut the remaining two washed oranges in half, cut into large slices, then cut each slice in half.
4. Alternately thread marinated shrimp and orange pieces onto wooden skewers soaked in cold water, place on the grill and cook for three minutes on each side.

Salad with chicken and parmesan

Ingredients:

• 300 g chicken breast fillets,
• 2 cups cooked loose rice,
• 100 g hard aged cheese,
• cup of fresh peas (can be frozen).
• For the marinade: piece of ginger root, a tablespoon each of soy, oyster sauce and mustard, 3 tablespoons oil, 2 tablespoons lemon juice, 4 garlic cloves, teaspoon of hot pepper paste, fresh parsley and basil to taste.
• For the dressing: a tablespoon each of mayonnaise, sour cream and yogurt, 2 garlic cloves, small cucumber, salt and pepper to taste.

Preparation:

1. Rinse the chicken, dry, cut into several pieces and place in a shallow bowl.
2. In a separate container, mix chopped garlic, oyster and soy sauces, hot pepper paste, lemon juice, oil, herbs and grated ginger. Salt the marinade to taste, coat the chicken pieces with it and leave to marinate for at least 2 hours, then grill and cool.
3. Mix rice with peas, place chicken pieces on top, sprinkle with grated parmesan.
4. Prepare the dressing. Peel and chop the cucumber, place in a mixing bowl, add all dressing ingredients, season and blend with an electric mixer until smooth, chill well and pour over the salad.