Any cook knows the main rule: the final quality of shashlik depends not only on the meat and cooking technology, but also on the marinade.
A good marinade will make the meat softer, more tender, juicy and flavorful.
A poor-quality marinade, on the contrary, can make the shashlik practically inedible, warns Yulia Arkhipova, a culinary expert for the online publication BelNovosti.
The use of vinegar in the preparation of a popular meat dish deserves a separate topic. It has been used for marinade since Soviet times.
Should you add vinegar to your barbecue marinade?
If we touch on culinary history, then in Soviet times there were no alternative options. Therefore, cooks and housewives used vinegar for marinade only because there were practically no other ways to tenderize meat.
Modern cooks recommend not adding vinegar. This component can make even expensive and high-quality meat dry.
It is worth replacing it with wine or soy sauce. These marinade ingredients will only make the shashlik better.
Expert: Julia Arkhipova
