It is hard to imagine a feast outside the city without shashlik, vegetables and pickles. They make the table more aromatic and tasty.
But cooking shashlik is a delicate matter. Not everyone can cope with such a task.
It is still important not only to choose the right meat, but also to fry it well so that it does not burn, but is fried evenly and remains appetizing, tender and juicy.
How to fry shashlik
You should put the skewers on the grill when the coals are covered with white ash. The heat should be such that it is hot, but your hand can stand it.
The distance from the coals to the skewer should be about 15-17 centimeters.
The frying time should not be extended.
You need to turn the skewer over when the fat on the meat on the side of the coals starts to boil. At the same time, you need to make sure that the meat does not burn.
Total frying time is about 20-25 minutes.
