Sturgeon Shashlyk

• 1 lb sturgeon fillet, cleaned
• 8 ounces sour cream
• 2 medium tomatoes, cut in chunks
• 1 onion, sliced
• 1 bunch spring onion, sliced
• 2 cucumbers, in large chunks
• 1 lemon, sliced
• 8 ounces pomegranate juice
• sumac
• pepper
• salt

1. In a small boiler over low heat, reduce pomegranate juice until very thick.
2. (This syrup is called narsharab.
3. ).
4. Cut the sturgeon into 1-2 ounce pieces.
5. Season with salt and pepper, and coat with sour cream.
6. Place on a skewer and roast 7-10 minutes (traditionally over a charcoal fire).
7. Place fish pieces on a plate and garnish with lemon slices and vegetables, with pomegranate syrup and sumac.

sturgeon fillet, sour cream, tomatoes, onion, spring onion, cucumbers, lemon, pomegranate juice, sumac, pepper, salt

Taken from www.food.com/recipe/sturgeon-shashlyk-307924 (may not work)