Spring has come, the summer cottage season has opened, and by the end of the week the summer cottages are filled with the delicious aroma of meat cooking on coals.
It's no secret that you can make a great marinade and buy the freshest meat, and then burn it all on the grill. Let's figure out what mistakes ruin shashlik.
If the shashlik burns and remains raw inside, then serious mistakes have been made. Here they are.
1. The first unforgivable mistake is to cook meat on an open flame, and not on smoldering coals. No marinade or sauce will save you here.
2. Next, pay attention to the size of the pieces. The meat should be cut into equal pieces, not large and not small. A matchbox serves as a standard.
3. Tasty shashlik will be obtained if you cook it from tenderloin, neck, loin or ribs. Ideally, it should be fresh, not frozen meat. The animal should be young, and the meat should be marinated overnight with onions, pepper and salt.
4. It is better to use birch, oak, apple or plum (cherry) trees for coals. The coals should be hot, but not burning.
5. During cooking, the meat does not need to be moistened - this leads to intensive evaporation of moisture, which is why the shashlik will be dry and unevenly fried.
6. The pieces of meat should be placed tightly on the skewers. Onions and other vegetables should not be left between the pieces, they will burn first. It is better to cook them separately.
