I thought I was making a delicious shish kebab. But the other day I tried better. Now I know what the secret is!

An excellent juicy shish kebab - this dish will forever remain the most beloved of all men, and women too. I cook well. And it seemed to me that my shish kebab was delicious. But in fact it turned out that so-so)) Self-esteem suffered a little, but, nevertheless, a small but very important recipe for delicious juicy meat was found.

Some time ago we went to visit. Shish kebab became the main dish on the table. It was there that I tasted the meat that just "drove me crazy." The shish kebab was the most delicate and juicy. As they say - melted in your mouth! Of course, I immediately started asking about the secrets of the marinade. To be honest, I thought it was him. Maybe they added something new-fashioned - wine, pomegranate juice, or, on the contrary, old-fashioned - like vinegar. But the secret turned out to be different.

At first, of course, an important point in the preparation of barbecue is the choice of meat. It should be of high quality, fresh and moderately greasy. Frozen meat is not used for shashlik! Well, everyone probably knows that.

Secondly. It was this that became a discovery for me. I never thought about when to salt the meat. And also, I was sure that the longer the kebab is marinated, the softer it will be.

Interestingly, many thought the same?))

What did a friend tell me, who, as it turned out, had a good knowledge of chemistry?! He tried to deepen me into the meanings of the words "reverse osmosis" and "hydrolysis", linking it all with kebab. I listened to him with curiosity.

But from all that has been said, I remember the main thing - the meat cannot be salted in advance. The kebab should be salted just before frying. Meat should be marinated without salt.

Salted marinade promotes strong juice secretion, which "dries" the product (remember, for example, how basturma is made, and mushrooms in salt lose weight several times).

Therefore, you need to salt the kebab at the moment when they are planted on a skewer or laid in a wire rack. Just sprinkle fine salt on top and over the coals. This little trick will make your kebab juicy and mellow! Taste personally! I myself will definitely marinate a kebab without salt next weekend! I'll make sure that's the secret!

Tell us, did you know that kebabs are not salted before frying? Or do you have other culinary tricks worth trying out?