Why many people never make tasty shashlik. The secret turned out to be simple
The meat for an ideal shashlik should not be too lean. A small layer of fat is acceptable.
It is better to cut the meat for shashlik into large pieces. This is necessary so that the dish will end up juicier.
If the original product is tough, it is better to marinate it beforehand. But vinegar cannot be used. It is also advisable to avoid mayonnaise and a large amount of spices. All this will make the product more harmful and spoil the taste of the dish.
In extreme cases, as experts note, you can marinate it in mineral water or ayran.
You can use pepper and salt.
It should be added that the frying process can also be difficult.
It is necessary to take into account that the coals should be small. But it is also not necessary to fry on red coals as soon as the fire goes out. The fact is that maximum heat leads to the fact that the meat burns on the outside, and remains raw inside.
In addition, it is better not to use lighter fluid.
