Sturgeon Shashlik with Vegetables on Grill

Mix in a large bowl sliced onions, chopped dill stems and diced tomatoes.

Pour the mixture with carbonated water, add salt and ground white pepper. Mix well and knead all ingredients with your hands.

Cut the sturgeon into 5 cm cubes, place in the marinade, cover and refrigerate for 8 hours or overnight.

Cut the corn into slices 2–3 cm thick.

Cut the base of the stem off five bulbs with a sharp knife to make them stable. Cut the top of the bulbs 1–1.5 cm. Make a cross-shaped cut inside without touching the outer scales, and place a piece of butter in it.

Fold a sheet of foil in half twice and wrap the bulbs in it.

Place the onion in foil directly in the hot coals of the grill and bake for 20 minutes until the onion becomes soft. Remove, let cool, take out of the foil and use a teaspoon to scoop out about half of the flesh from each onion bulb, forming "cups".

Cut the tomatoes in half and scoop out the core with a spoon.

Remove the sturgeon and carefully scrape off any remaining marinade. Soak the wooden skewers in water beforehand.

Thread sturgeon pieces, red onion sliced into rings, and tomato halves alternately onto skewers. Put approximately three pieces of fish on each skewer.

Grill the skewers over burnt-down coals: first in the high heat zone until a crust forms, then move to a moderate zone. Total cooking time is 10–15 minutes.

Grill the corn on a griddle simultaneously, brushing it with butter, until golden brown.

Fill the onion "cups" with adjika. Serve the skewers immediately from the fire with fresh herbs, placing an onion "cup" with adjika on each plate.