Kabab-e Ozunborun
(Recipe Prepared By: N. Shaida)
- 1 sturgeon or rock salmon, about 1 1/2 kg (3 Ib)
- 250 ml (8 fl oz) lemon juice
- 2 medium onions
- Black pepper

Basting sauce
- 2 dessertspoons melted unsalted butter
- 3 tablespoons lemon juice
- 2 dessertspoons tomato paste


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After washing the fish, remove the central bone and cut into 2 1/2-cm (1-in) cubes. Put the pieces into a bowl and cover it with grated onions. Add the lemon juice and pepper and leave the fish overnight in a refrigerator.

To make the basting sauce, mix the tomato paste, lemon juice and melted butter in a pan. Bring to the boil and keep aside.

Thread the cubes on to thin skewers and grill over hot charcoal, basting two or three times until cooked.