THE RULES OF THE SHASHLIK MARINATION

• In no event should you marinate a shish kebab in an aluminum pot. This will give the dish an unpleasant metallic taste. Use ceramic, glass or plastic dishes.
• Kvassitsya meat, especially left for a long time, should be in the fridge.
• The time of the leaven depends on the amount of meat and the size of the pieces.
  Make a few punctures in pieces of fermented product, so that it is better and faster soaked in leaven.
• If you have purchased very hard meat, then add the kiwi, pineapple or papaya cut into small pieces of marinade. These exotic fruits have a wonderful property to soften the protein. Remember that the ferment time should not exceed 2 hours.
• For the correct leaven of fresh fish and seafood use acid (lemon or vinegar). The process of leaven itself should not last longer than 45 minutes.
• Do not add a lot of "sour" products (wine, vinegar, kefir). Their excessive amount can make meat stiffer, and cooked shish kebab will also be sour.
  Here is an example of a classic correct marinade for shish kebab from pork.
  You will need:

1 cup of vinegar;
1 glass of water;
4 things. Onions;
1 teaspoon of salt;
1 bay leaf;
0.5 teaspoons of sugar;
Seasonings (black ground pepper, peppercorns) - to taste.
For the preparation of the right shish kebab it is important not only meat (its kind, quality), but also the marinade itself. There is a huge number of recipes for leaven (from yogurt, wine, mayonnaise, etc.).Among this set, you are sure to find the recipe that will suit you all. Here is one of the simplest and most popular marinade recipes: we clean the onion, cut it into rings or semirings. Pre-prepared meat (i.e., cut into pieces) is mixed with onions and seasonings. Then in a separate dish in the water we dissolve the salt and sugar, add the vinegar. The resulting solution is filled with meat. We give him a sauce for at least 2 hours.