Many people still believe that the classic recipe for marinade for shashlik meat is always with vinegar.
But vinegar was not added for taste, and now there is every reason to exclude this ingredient from the recipe.
Expert of the online publication "BelNovosti" Yulia Arkhipova , a cook and fourth-class baker, told how to prepare a classic marinade for shashlik.
Why do we need vinegar?
Mainly to soften not the best quality meat. But now, when producers and traders are fighting for quality, it will not be difficult for the buyer to choose a fresh and high-quality piece of meat - from any part of the carcass.
Therefore, you can forget about vinegar in shashlik.
You will need:
- meat - 0.5-1 kg;
- onions - 250 g;
- bay leaf - 3-4 pcs.;
- salt - 1 tbsp;
- black pepper (ground) - 1/2 tbsp.
How to cook
1. Peel and chop the onion. To make the meat tasty, you need to cut it into thin half rings so that the vegetable releases juice.
2. Mix salt, black pepper, bay leaf, put the meat in a bowl, stir, and cover with chopped onion on top.
3. It is recommended to marinate the meat for 3 to 6 hours in the refrigerator.
The classic marinade recipe is great for red meat.
Earlier we told you how to prepare the famous weight loss salad from beets and cabbage.
Expert: Julia Arkhipova
