Spring has finally arrived, which means a new barbecue season has begun.
Expert of the online publication BelNovosti, chef Yulia Arkhipova, shared the secrets of preparing juicy and aromatic shashlik that will delight your friends and acquaintances.
Quality meat
Pork, lamb or beef are best for shashlik. Pork should be fresh, young and lean. Lamb should be juicy and without a specific smell. Beef should be young and well-aged.
When choosing meat, pay attention to the following points:
• uniform color without darkening or yellowing;
• elasticity and firmness of the meat (when pressed with a finger, it should quickly regain its shape);
• absence of foreign odors and signs of spoilage.
Good marinade
The traditional marinade includes onion, chopped in a blender or grated, vinegar, spices and herbs.
As spices, you can choose black pepper, paprika, cumin, coriander, bay leaf, thyme and rosemary. To enhance the taste, you can add honey, mustard or soy sauce.
The marinating time depends on the type of meat. As a rule, pork needs at least 12 hours, lamb – 8-10 hours, beef – 24-48 hours.
Proper frying
For grilling shashlik, it is better to use a grill with charcoal.
The coals should be heated to red-hot, and the skewers with meat should be placed above them at a height of 10-15 cm. The shashlik should be fried until fully cooked, periodically turning the skewers.
To keep the meat juicy, you can pour marinade or water over it while frying.
Earlier we talked about what you can treat your guests to if you don’t know how to cook.
Expert: Julia Arkhipova
