Any housewife will be upset if the shashlik turns out tough, dry or simply tasteless: this means that the expensive product and efforts were wasted.
However, it is enough to simply not forget about a couple of important points that not everyone pays attention to.
What do they consist of?
Selection of coals
Professionals recommend making your own charcoal so that the right types of wood give the meat a special aroma and flavor.
Fruit trees and linden are suitable. You can also choose purchased charcoal, especially if it was made from birch.
But various types of conifers are not used for making shashlik. Otherwise, the meat may taste bitter, which will significantly spoil the quality of the dish.
Correct placement of meat
Of course, it is worth sticking to the fact that the pieces are identical. But such jewelry precision is extremely rare.
Therefore, try to “hide” larger pieces in the middle, but small ones can be placed at the edges.
