You are probably familiar with several (if not a dozen) recipes for making marinade for shashlik.
However, few people know that you can leave meat to marinate in an egg mixture.
At the same time, an egg can radically change the taste of the finished dish – for the better, of course.
The whole point is that thanks to the yolk, the fibers of pork or beef soften, and the egg white seems to envelop each piece of meat, thereby creating a shell that prevents the juice from leaking out.
The result is an incredibly juicy and tender shashlik.
If you want to see this for yourself, cut the meat into pieces of equal size.
After this, take care of the onion - 2 onions should be peeled and cut into randomly shaped pieces, then minced.
Break 3 eggs into a separate container, beat them lightly with a whisk, add the onion and a tablespoon of vegetable oil, and don’t forget to add salt and pepper.
Mix all the ingredients until you get a homogeneous mixture and marinate the meat in it for 2 hours, putting it in the refrigerator.
All that remains is to thread the shashlik onto skewers and fry it.
