Shashlik is one of the most popular dishes of the spring-summer season, and choosing the right marinade plays an important role in creating a luxurious taste.
However, there are certain ingredients that are not recommended to be added to the marinade.
3 not the best options
Fatty mayonnaise and fatty meat cause pancreatitis and a couple of centimeters in the waist. According to doctors, two organs suffer primarily from such a marinade - the pancreas and the liver.
A popular marinade that really does give good results. But doctors point out that iron and protein are absorbed worse with this combination.
It's easy to overdo it with vinegar. In this case, the meat will acquire an unpleasant sourness. But it's not just about taste. This acid does not bring any benefit, and in some cases can even harm your health.
If sourness is important, then there is a great recipe for this case.
Lemon marinade
To prepare 1 kg of chicken fillet, you will need:
- lemon – 1 pc.;
- onion – 1 pc.;
- garlic – 3 cloves;
- olive oil – 2 tbsp;
- oregano – 2 tsp;
- basil – 2 tsp;
- thyme – 1 tsp.
1. Remove the zest from the lemon using a fine grater. Place it in a deep bowl and squeeze the juice into it.
2. Grind the garlic and onion in a blender or mince it. Then mix all the ingredients for the marinade and stir thoroughly.
3. Pour the resulting sauce over the fillet and cover it with a lid. Put the meat in the refrigerator for several hours.
Before cooking, chicken should stand at room temperature for at least 30 minutes.
Doctor Alexander Myasnikov does not recommend inventing a marinade and does not recommend using vinegar, mayonnaise, wine or beer. The expert believes that it is enough to prepare shashlik meat in salted water, and the sauce will emphasize the taste of the finished dish.
