What meat to choose for the perfect shashlik: neck, back or tenderloin
A delicious shashlik is not only the result of a successful marinade and a skilled cook, but also the right choice of meat.
In this regard, the expert of the online publication BelNovosti, chef Yulia Arkhipova, decided to tell you what kind of meat is best to buy if you plan to cook tasty and juicy shashlik from it.
When it comes to pork, the best options are the neck and brisket.
These parts contain enough fat - it will “melt” during frying, resulting in an incredibly juicy shashlik.
The neck boasts a soft texture and delicate flavor, while the brisket is considered richer due to its layers of fat.
Tenderloin is no less popular, although due to the fact that it contains virtually no fat, the shashlik turns out drier.
You can combine the tenderloin with fattier cuts or include butter in the marinade – both will help increase juiciness.
Finally, if you're dealing with pork butt, be prepared for it to be tougher and require longer marinating time.
