When you start making shashlik, you always expect to get aromatic and juicy meat.
But a dry and tasteless dish will be a disappointment for everyone without exception.
In order to avoid this situation, you need to know about the main mistakes, said chef Yulia Arkhipova, an expert on culinary issues for the online publication BelNovosti.
What are the main shortcomings in cooking shashlik?
Meat quality
If you are planning to cook shashlik, then you definitely shouldn’t skimp on the main ingredient: no one will cook stringy meat that is not the freshest without a drop of fat deliciously.
In this case, it is better to cook poultry shashlik.
Giving up spices
Some recipes practically do not suggest using spices, which is a mistake. Spices give different types of meat shades of taste and significantly improve the quality.
Therefore, it is worth adding at least 2-3 spices to the marinade.
Not enough time
It is also always worth considering that the average marinating time is about three hours. If the marinade is able to work faster, then this is always additionally written in the recipe.
However, in all cases, it is best to put marinated meat in the refrigerator overnight.
Expert: Julia Arkhipova
