Usually, meat for shashlik is marinated with vinegar. This recipe was especially popular in Soviet times.
But recently, more has been said about the harm of vinegar to health. Meat is recommended to be marinated, for example, in vegetable oil. But there are no less interesting recipes.
Expert of the online publication "BelNovosti" Yulia Arkhipova , a cook and fourth-class baker, told what to add to the marinade to make the meat softer.
You will need:
- meat (optional) - 2 kg;
- ayran - 250 ml;
- kefir - 500 ml;
- onions to taste;
- salt, spices to taste.
How to cook
1. Cut the prepared meat into pieces about the size of a matchbox. Place it in a suitable container.
2. Peel the onion and cut into large rings. Mix the onion and meat in a bowl.
3. Then mix the ayran and kefir together and pour it over the mixture.
4. Add salt and spices to taste and mix the meat with the marinade.
No vinegar is needed in this case. Fermented milk products make meat soft and significantly improve its taste.
Marinate the meat in the refrigerator for 12 hours. After that, you can start preparing the shashlik.
Previously, we talked about the mistakes that prevent tasty potatoes from being produced .
Expert: Julia Arkhipova
