A classic from the shores of Lake Sevan, trout is cubed, marinated in pomegranate molasses and skewered before a quick turn over charcoal. Getting the heat right is essential so the delicate fish cooks through without falling apart.
Toss the fish cubes with the pomegranate molasses, olive oil, garlic, thyme and salt, and chill for 15 minutes.
Thread the marinated fish cubes onto skewers, alternating with pieces of red onion.
Grill the skewers over hot charcoal for 3 minutes per side, 6 minutes total, turning gently so the fish stays intact. If you have an airfryer, you can also cook them in an oven preheated to 200°C for 8 minutes.
If the fish cubes are cut too small they will fall apart on the grill; cut cubes at least 3 cm across. Allergens: contains fish.
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