Tips for choosing and cooking the perfect shashlik: expert advice

The first thing to pay attention to is the choice of MEAT. A fresh and high-quality product should have a firm texture, a uniform shiny color and a pleasant aroma. To check the freshness, try pressing on a piece of meat: if the dent quickly recovers, this is a good sign. Avoid meat with a sticky surface and an unpleasant smell - this indicates its spoilage. The optimal color of meat is pale red, and the fat should be white or creamy. Frozen meat is inferior to fresh in juiciness and taste.

Experts warn about the importance of buying meat in specialized stores with proper storage conditions. Be sure to check the seller for veterinary documentation - this will reduce the risk of contracting dangerous diseases such as trichinosis. You should also be careful with already marinated meat - choose chilled semi-finished products with a clearly indicated production date.

As for the marinade, good juiciness of the kebab depends on its composition. Sour ingredients such as kefir , wine ,Yogurt , lemon juice or vinegar not only add softness but also kill microorganisms. it is recommended to use odorless vegetable oil to preserve the juiciness and improve the appearance of the meat.

Keep shashlik at a low temperature and do not leave it on the skewers after a picnic. And when cooking outdoors, use aluminum foil to protect it from harmful compounds. Remember that burnt areas of meat may contain carcinogenic substances.

By following these tips, you can enjoy a delicious and safe barbecue outdoors!