May is coming soon with all its characteristic holidays, so it’s worth making sure that you haven’t lost your skills in matters of preparing shashlik.
After all, everyone associates the May holidays specifically with this dish.
Therefore, the culinary expert of the online publication "BelNovosti", chef Yulia Arkhipova, advises remembering the main tricks.
What do they consist of?
Don't skimp on meat
You don't cook shashlik every day, so don't skimp on the main product. High-quality meat almost always turns out soft and juicy.
But the sinewy pieces won't cook properly.
Salt and spices
It is important to remember one rule: shashlik is not salted during the marinating process. Otherwise, you will get dry meat. Therefore, we introduce the component just before cooking.
You should also be careful with spices: otherwise, there will be no taste left in the meat.
What to add to the marinade
There are many ways to make shashlik memorable and tasty. To do this, you just need to add interesting ingredients to the marinade.
For example, soy sauce, wine, honey, and mustard have proven themselves to be effective.
Previously, we talked about what can be added to pilaf to improve its quality.
Expert: Julia Arkhipova
