Fish

Carp Kebab

Name: Carp Kebab
Yield: 1
Ingredients: 5.5 oz (156 g) common carp; 0.06 oz (1.6 g) fine salt; 0 oz (0.13 g) ground black pepper; 0 oz (0.13 g) fresh cilantro; 0.02 oz (0.65 g) garlic; 0.56 oz (16 g) tomatoes; 0.71 oz (20 g) cherry tomatoes; 0.07 oz (2 g) fresh thyme; 0.07 oz (2 g) balsamic glaze; 0.11 oz (3 g) prepared basil pesto; 0.53 oz (15 g) lemon

Ingredients, directions, and nutrition — adapted for your kitchen.

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Carp Kebab — AI-generated serving illustration. About the images

Ingredients & directions

Servings

Net amounts for prepared ingredients. Cups and spoons require verified ingredient densities and are not calculated using a blanket grams conversion.

Ingredients

common carp5.5 oz (156 g)
fine salt0.06 oz (1.6 g)
ground black pepper0 oz (0.13 g)
fresh cilantro0 oz (0.13 g)
garlic0.02 oz (0.65 g)
tomatoes0.56 oz (16 g)
cherry tomatoesFor serving0.71 oz (20 g)
fresh thymeFor serving0.07 oz (2 g)
balsamic glazeFor serving0.07 oz (2 g)
prepared basil pestoFor serving0.11 oz (3 g)
lemonFor serving0.53 oz (15 g)

Directions

Cut the carp into skin-on, boneless fillets and score the flesh in a diamond pattern down to the skin.
Season the fillets with salt and spices and sprinkle with chopped garlic and cilantro.
Roll with the skin facing outward, place tomato slices inside, and secure with a skewer.
Grill in a grill basket until fully cooked.

Allow enough pan space and oven capacity when scaling. Do not multiply cooking times by the serving count.

Nutrition per original serving

166kcal

24.7 gProtein

6.7 gFat

1.8 gCarbs

Values from the original calculations; not recalculated after regional substitutions. Nutrition per serving stays the same when scaling. Check allergens against the products you use.

This recipe is provided for personal use.

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