Nobody wants to cook a bad shashlik, thereby questioning their skills as a good cook.
Therefore, it is worth knowing about a few secrets with which you can treat your family and friends at a picnic with a dish of excellent quality.
Chef Yulia Arkhipova, an expert on cooking and food preparation for the online publication BelNovosti, talks about the tricks that can be used.
What do they consist of?
Don't overcomplicate the marinade.
There are, of course, many types of marinade that you sometimes want to try. However, there is nothing better than the simplest and most accessible option.
The pieces of meat are rubbed with spices and mixed with onion rings. In this form, the shashlik "rests" in the refrigerator for several hours.
Kiwi
But this is a technique that everyone should take note of. If you are making shashlik from beef or lamb, the meat may turn out too tough.
That’s why this fruit is added to the marinade: half a kiwi is enough for a whole kilogram of meat.
Salt
This trick is also not known to everyone, so it is worth learning. In order for the temperature to be uniform during the cooking process, it is necessary to sprinkle the coals with coarse salt.
Expert: Julia Arkhipova
