You should be responsible when preparing shashlik, as it can easily be ruined.
Just a couple of mistakes are enough for the dish to cease to be of good quality.
Therefore, it is worth being wary of three main shortcomings, says chef Yulia Arkhipova, an expert on culinary and cooking issues for the online publication BelNovosti.
What do they consist of?
Using Vinegar
Many housewives are still convinced that vinegar is necessary for making soft and juicy shashlik. This is a mistake. On the contrary, using this component can easily ruin the dish.
Instead of classic vinegar, you should use balsamic or wine vinegar.
Using marinade in cooking
Some people use marinade when the meat is already on the skewers. This is a big mistake. It can result in a tough and unhealthy crust.
Dimensions
The meat should initially be divided into medium-sized pieces. Too large a shashlik will not cook inside, small pieces will be tasteless.
Also, the meat should be cut in the same way.
Expert: Julia Arkhipova
