Fish and seafood
A classic from the shores of Lake Sevan, trout is cut into cubes, marinated in pomegranate molasses, threaded onto skewers, and quickly grilled. Manage the heat carefully so the fish cooks without falling apart.
Mix the fish cubes with the pomegranate molasses, olive oil, garlic, thyme, and salt. Cover and refrigerate for 15 minutes.
Thread the marinated fish cubes onto skewers, alternating them with pieces of red onion.
Grill the skewers over high heat for 3 minutes per side, 6 minutes total, turning carefully so the fish does not fall apart. If you have an air fryer, cook in it, preheated to 200°C / 390°F, for 8 minutes.
If the fish cubes are cut too small, they may fall apart on the grill. Cut them into cubes at least 3 cm across. Allergen: Contains fish.
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