Anyone who follows these 5 simple rules will get a soft and juicy shashlik.
1. Choose the right meat
Fatty meat is the key to a juicy shashlik, so for cooking meat on skewers we recommend you use marbled beef or pork neck.
2. Add onion
Onion is the very ingredient that will make the shashlik tender and juicy. Cut the vegetable into large pieces and add to the marinated meat for several hours.
3. Prepare the marinade
There are many variations of marinade - with yogurt, kefir, lemon juice, vinegar, etc., so you can choose any one to your taste.
4. Time yourself
You shouldn’t keep the meat in the marinade for more than 6 hours – this will negatively affect its taste.
5. Watch the fire
Proper preparation of shashlik involves using an open fire or grill. Your goal is to ensure that the meat does not burn, but is cooked evenly.
