Any housewife tries not to lose face in front of her guests, so she approaches marinating shashlik with the utmost responsibility.
What tricks don't chefs resort to?
Some add strong alcohol or wine to give the meat a special, attractive texture. Others try to add as many spices as possible for flavor. But this does not always guarantee the result.
What tricks will actually allow you to cook the shashlik of your dreams
Sugar and onion
Sugar in small quantities should be added to the marinade to significantly improve the taste of the dish. Sugar will also help to achieve an effective crust on the meat treat.
Onions give a characteristic aroma and incredible juiciness.
Acid Withdrawal
If you've added enough onions, you won't need acidic foods to soften the meat fibers, so forget about wine, vinegar, or lemon juice.
On the contrary, these components can make the meat very tough.
The controversial role of spices
Experienced cooks agree that meat should have the dominant taste and aroma. Therefore, apart from the classic pepper and salt, nothing else needs to be added.
