With the onset of warm weather, many people head to their dachas to indulge in a fragrant and juicy shashlik.
As a rule, it is customary to pay special attention to the quality of meat and the choice of marinade.
Of course, these are important parameters that determine the final taste of the dish. But there are other indicators that are worth paying attention to.
What mistakes when cooking shashlik can ruin it
Portion pieces of different sizes
Many people find it difficult to grind meat evenly, but this is a necessary condition for the dish to be ready at the same time.
If the portions are different, then their cooking time will also be different. As a result, you can get overdried pieces along with undercooked ones.
Be careful with the cuts
Everyone knows that it is easy to determine the degree of readiness of a shashlik by the cut: the color of the pulp will give precise information about how much time the product needs to be left on the fire.
However, this is precisely the reason why the shashlik may turn out dry, since the meat juice flows out during such a check.
Combination with vegetables
It would be hard to call shashlik a very healthy dish, as it is very fatty meat, cooked in a way that is not the most healthy.
That's why many people put vegetables on a skewer, which helps make the dish healthier.
However, you shouldn't do this. The products will be ready at different times. If the vegetables burn, it will give the meat a not very pleasant aroma and flavor.
It is best to serve shashlik with fresh vegetables.
