Much of the success of charcoal cooking depends on the right piece of meat. Do not take the part of the animal that was most mobile: carbonade, ham, shoulder blade, drumstick, flank. Shish kebab from such meat will turn out to be dry and sinewy. They are best used for other dishes.

Tenderloin won't work either. It is lean meat with little or no fat. And fat is the key to softness and juiciness.

Choose meat that is young and as fresh as possible, with ample streak of fat.

Pork. The neck is best for pork kebabs. This cut has evenly spaced layers of fat, which will add softness and juiciness to the final dish. If there is no pork neck in the store, you can also take: loin on the bone, shoulder blade or ham and marinate well. The brisket is mainly used for grilling or smoking.
Lamb. Lamb is very different from pork not only in its taste and smell: slightly different cuts are used for barbecue from this meat. The main thing is to focus on color and smell when choosing meat. It should be pink, no yellow. A dark color indicates an old animal or too long a piece on the counter and its windiness. And also from the meat there should be no strong smell. Parts of a lamb that can be taken on a shish kebab: upper shoulder blade, ham, loin.
Bird. Do not take chicken and turkey breast on kebabs. Even well-marinated this meat will be dry, albeit soft. The best kebab is obtained from gray poultry meat: wing, drumstick, thigh or thigh fillet. With duck, on the contrary, it is better to take the breast. The duck meat is quite fatty and the duck breast fillet shashlik will also be juicy.
Beef and veal. It is not recommended to use beef meat for barbecue, as it is rather difficult to cook it soft. Better to take young veal. Chunks of beef and veal for barbecue: rump, sirloin and beef tenderloin. Also, in this case, you need to choose the right marinade that will not contain any acid.

When to salt meat for barbecue?

Among people, there is a debate about when it is necessary to salt the kebab: during pickling, before frying or after cooking. There is a widespread belief in the network that it is better to salt the meat right before cooking or immediately after roasting on charcoal, otherwise the dish will be dry and tough.

Salt actually draws moisture out of food. But when preparing a kebab, it is better to add it directly to the marinade. In this case, salt is the main ingredient in pickling. Without it, the meat will turn out to be bland and tasteless. Even if you add this ingredient before frying, it will not have time to absorb and completely salt the pieces. To get an organic taste, you need to infuse the longer, the larger the slices.

What kind of salt should you use?

Use coarse salt to marinate the pieces of meat more evenly. Its grains will slowly dissolve, gradually and deeply penetrate into the fibers. When using fine salt, there is a chance that only the top of the pieces will be salted.

How much salt pork kebab

This is the easiest part. You just want to hear the exact amount of salt per kilogram of meat. For lovers of accuracy, here is the quantity – one teaspoon, it is possible with a small slide, for one kilogram of pork neck. With this arrangement, you will not find yourself in an uncomfortable situation when the meat seems unsalted or oversalted to the average kebab lover.

The ideal amount of salt can be found through experimentation and only for yourself. All the same, there are lovers of saltier kebabs or vice versa. In addition, the fat content of the meat and its freshness play a role. In most pork kebab recipes, we give a dose of 3/4 tablespoons of salt without a slide. This is the limit for the pork neck, if you add more salt, the kebab may turn out to be oversalted.

There are those who like not to salt meat at all. If you are one of them, then keep in mind that not everyone is following your example, and adding salt to a ready-made kebab is a wrong thing, one might say blasphemy. Salt is involved in the marinating process, so it is important to salt during the preparation of the meat.

When to salt pork skewers

There is an opinion that it is better to salt meat, including kebabs, before frying. Allegedly, this does not allow the meat to start juicing ahead of time and thus the kebab will be more juicy. In part, there is some truth in this, but by and large it is a myth.

Of course, if you add salt to the meat and keep it for a day, then the pieces can really “run out” with juice. But we do not recommend marinating meat for so long anyway. But we do not recommend the other extreme – salt the kebab for 15 minutes or just before frying. The taste of unsalted meat is unlikely to be enjoyed by guests. Unsalted meat tastes differently. The pieces of meat must have time to absorb the salt.

Do not be afraid that the meat will run out of juice. If the quality of the meat is good and the pork has not been sprinkled by the factory, then the juice will remain inside the piece of meat.

How to salt pork kebab

The question seems strange, doesn't it. Salt, of course. But there is an important point here. For marinating kebabs, it is better to use coarse salt. Then the grains of salt will dissolve more slowly and soak the pieces of meat deeper. The kebab will be evenly salted. Fine salt dissolves faster on the surface of the meat, thus the pieces are salted only on top.

We hope you find these tips helpful. It's time to consolidate your knowledge by testing the recipe for pork kebab on mineral water. Salt and do not oversalt.

5 rules for delicious barbecue

Quality meat. Choose the right cuts of meat suitable for barbecuing. Also, the main criterion is appearance and smell. If the cut is unnaturally dark or yellowish in color, discard it in favor of another, albeit less frequently used, piece.
The size of the pieces. The pieces must be cut across the grain. They should be medium in size so that they are comfortable to eat. Pieces that are too small will dry quickly, and too large pieces will not bake.
The right marinade. Vinegar, pineapple and kiwi are bad for young meat. They can only be used if you are unsure of the selected piece. And you can't keep meat in such a marinade for a long time. Marinades with onion juice and kefir have proven themselves well.
Suitable tools. Of the tools needed: a grill with holes in the walls, high-quality skewers and coal. Instead of liquid for ignition, take special cubes – they do not smell and kindle better. To extinguish the fire that appears from the drops of fat, sprinkle it with salt.
Controlled frying process. During cooking, most of your attention should be directed to the kebab. Overexposing the meat or not extinguishing the fire in time can ruin the main dish of the evening. And everyone will have to chew over dried or burnt meat.
After the kebab is removed from the coals, pork and poultry can be served. But beef and lamb should be removed from the grill a little earlier than fully roasted and allowed to come out of the heat. So you get a tasty and juicy dish.

1 Quality and type of meat

Each edible animal has a part of the carcass that is most suitable for roasting on skewers. In a pig it is a neck, in a cow – a tenderloin, in a ram – a ham, in a chicken – a thigh with a drumstick, in a duck – a breast.

However, using beef tenderloin for barbecue is like hammering nails with a microscope (it's better to put some kind of meat on steaks), and you can take everything else without a twinge of conscience.

Naturally, the meat must be fresh. The most important criterion is smell and sight. If the meat smells “tasty” and looks appetizing, take it without hesitation.

2 Piece size

A piece of kebab should be such that it is convenient to eat it in one bite. That is, there should not be any shmat of five centimeters along the edge. Two and a half, maximum three centimeters is the most optimal size. Here the meat is fried faster and it is convenient to eat.

3 Marinade that complements rather than interrupts the taste and aroma of meat

Good meat does not need marinade. Marinade is used only in two cases:

You are not sure about the quality of the meat and you need to soften it.
It is necessary to give the meat some special, exotic taste.

The first problem is solved by acidic pickles (lemon, kefir, tomatoes) or (radically), kiwi or papaya juice. The second requires knowledge and experience, and if you are not confident in your abilities, then do not use any exotic spices and sauces – it is very easy to ruin everything.

The easiest and safest option is onion and black pepper. You can add coriander or some basil to taste, but only if you know what you are doing.

A little advice: if you are using onions, then do not cut it, but grate it and squeeze the juice through a couple of layers of cheesecloth. The meat is marinated in juice, the onion fibers themselves are absolutely useless to us.

How to salt a kebab. There are different opinions on this, because salt draws out precious juice from the meat and it is advisable to add it at the very end of the marinating, however, if there is good coarse sea salt in the kitchen, then the marinade can be added immediately. In this case, the grains will melt slowly, giving the salt to the meat gradually and carefully. The only thing is that you need to stir everything periodically in order to distribute them evenly. If only the standard fine “Extra” or medium grind is available, then, as mentioned above, it is better to add it somewhere half an hour before cooking.

5 The process of frying itself

And here lies the very creative component, since this stage of cooking depends on a large number of factors – the temperature of the meat, the degree of pickling, the size of the pieces, the design of the barbecue and even the type of skewers. But still, there are two general principles – a shish kebab has four sides and you should always listen and sniff the meat.

The first is clear – just use a grill with slots in the walls or skewers with a twisted handle – it is convenient to fix them in the desired position. But I will explain about “listening and sniffing”. When you place the skewers over the coal, the outer layers of the meat begin to heat up quite intensely, fat is melted out of it and it starts to crackle. Wait a little and turn the skewer 90 °. It grumbled, waited, turned, and so on. If the pieces are small (see item 2), then just a couple of full turns of the skewer will be enough and the shish kebab can be served on the table.

So, armed with all of the above, let's go according to the win-win option and make a good, tasty and soft pork neck shashlik.

1 We buy meat in a store or market. The neck (especially in the market) is different. The cut that is closer to the pig's head is fatter, the one further away is drier. In our case, we take the first part – the one with fat layers.
How much meat to take for barbecue? If eaters are big guys, then it is possible in the region of 500 gr. per person. If the company is mixed, then about 350 grams per person. If girls who follow the figure, then 200 grams for the eyes is enough))

2 Cut the neck first across into steaks 2.5–3 centimeters wide, and then cut each of them into small pieces of fat, so that the result is close to the “cubic”).

3 Three onions (one medium onion per pound of meat), wrap in cheesecloth and squeeze the juice. Add black pepper or other spices to taste. See above for salt.
Stir, load the meat into the marinade, mix again. We leave at room temperature for three hours. If there is more, then it is better to put it in the refrigerator, but then, an hour and a half before cooking, remove the meat and let it warm to room temperature.

4 Making coals.

5 String the meat on skewers.

6 Half.

How to make meat juicy and tender

There are several recipes for marinating meat and making it tender. Here are the main ones:

Meat with onions for barbecue

By adding chopped onions it is possible to give a fragrant taste. The juice released from this vegetable helps to soften the fibers. It is onions that contain sugars, which caramelize when heated. This forms a crispy crust.
Mustard is the perfect companion to any type of meat. It can be used as a powder or as a liquid sauce. Adds sharp notes and piquancy.
Any freshly squeezed fruit, berry or citrus juice with a pronounced sourness will also help to soften the meat fibers. But, it is necessary to observe the exposure time, otherwise the opposite effect can be achieved.
Of the mineral water for the marinade, those varieties that have a therapeutic and prophylactic effect are suitable. They are able to effectively soften the protein structure.
Cucumber pickle adds spice. When using it, it is not recommended to additionally salt the meat dish.
An ingredient that is rarely used is potato starch. From it, a crispy crust forms, under which the tender juicy structure of the meat is hidden.
Any kind of alcohol also acts on meat as a great softening option. In this case, the alcohol component evaporates during cooking, therefore it does not leave a pronounced taste.
Soy sauce is also a great marinade option. It can be combined with other ingredients such as alcohol, lemon juice, onions.

What pieces to cut the meat into so that the kebab is not dry

Now let's figure out how to properly cut pork. Too small pieces will turn out dry, like croutons. Cutting too coarsely will result in the meat being charred on the outside, it will still be raw on the inside. Much also depends on the fire, but we will talk about this a little later.

So, the most suitable size will be about 5 by 5 cm. It is not necessary to measure with a ruler. Judge by eye and try to cut into equal pieces along the fibers. Thus, the kebab will be fried evenly. With the meat sorted out, we move on.

What ingredients to use and in what sequence to add them to the marinade

There is no clear set of ingredients for making a kebab. It all depends on personal preference. What meat is not marinated on for this dish: this is kefir and tomatoes, marinated in soy sauces, vinegar, fruits and juices, pomegranates, mineral water, wine and beer, add a variety of spices, onions and even mustard.

You can try everything and choose the best for yourself. I have tried different marinades. And you know what I can say? They are all good in their own way. The main thing is not to overdo it with the selected spices and everything will be “good”.

and a recipe for spice lovers with tomato sauce to boot. I advise you to read. Regarding when to add ingredients and in what sequence, everyone has their own opinion on this matter. Personally, I do this:

First, I add coarsely chopped onions to the chopped meat, carefully squeezing the juice out of it with my hands.
Next comes the salt.
Then peppers – paprika and ground black
Spices to taste – what you like (I try not to add)
Further bay leaf and sunflower oil

This sequence is for the simplest recipe, but it also happens a little differently, depending on what you are going to marinate the future kebab with. So let's now consider several options for preparing this beloved dish.

Salted and unsalted meat before and after cooking

Disputes over the question of when to salt meat for a shish kebab can be endless. In this case, everyone has their own truth.

Only experimentally can the condition of salted and unsalted meat be revealed.

The object of the experiment is pork (a piece of a pork neck). You can use another type of meat, even marbled beef, even lamb, even chicken meat. This is an insignificant factor. And the cooking principles are identical. The only difference is in the details.

This experiment will bring useful culinary knowledge, barbecue craft experience. They can be spread to cook any meat and in any way: even in a frying pan, even on a grill, in an oven or microwave. They are suitable for any national cuisine. And the reason for this lies in the uniform physical, chemical and other scientific laws.

Experiment

Pork is taken. It must be cut into three equal pieces. The pieces should not differ in surface area. These values are indicative only. Some inaccuracies are allowed.

The mass of each piece can be calculated on an accurate scale. Particularly scrupulous indicators are not needed here. In a rounded result, each piece weighs about 59 grams.

When you need to marinate a little meat, for example, per kilogram, you need to put one tablespoon of salt. How much salt is more specific, so as not to oversalt? By weight, this is about 13 grams. Coarse salt is used. It is great for salting raw meat.

Fine salt elements dissolve rapidly on the meat surface. As a result, the upper layers of the meat are highly salted.

The solution of the elements of coarse salt is systematic. And when there are no salt particles left on the meat surface at all, it means that the salt will deeply saturate the meat. And it will be salted much more evenly. And at the same time, the condition of the upper layers of meat will not be violated.

So, the participants in the experiment – 3 pieces of meat in a barbecue

One of them is without salt. For salting the second, put 1.3 grams of salt. For salting the third, the following composition is used: 30 ml. water + 1.9 grams of salt. In this composition, the third piece holds for some time. All meat is kept on a cold table.

While the process of salting it is in progress, you can prepare another 300 grams of meat. For this task, it is better to use a hatchet.

These 300 grams are divided exactly in half. For salting one part, 1.8 grams of salt is used. Moreover, in this situation, it is reasonable to put fine salt. Since the meat must reach a temperature of + 4C. Large particles may not have time to dissolve. At this temperature, the meat acquires optimal stickiness.

This goal is achievable in an ordinary refrigerator. Only a thermometer is required in the meat. If necessary, you can customize the refrigerator.

After a couple of hours, you can use the pieces on the table. There is not a single particle of salt on the surface of a salted piece. All the salt is absorbed. And juice drips from the meat. The unsalted piece remained dry.

You can start to fry these pieces. They are shown in this image. The closest of them is unsalted, the second is salty, the third was in a salt composition

During the frying process, the juice flows out of all these pieces. The result is the following:

On the left side there is an unsalted piece, in the middle – a salty one, on the right side – a piece that has been in solution

The following is the procedure for weighing them. The weight of the soaked piece is 42.17 grams, salted – 42.1. And unsalted – 43.80 g.

The third (unsalted) piece bypasses the other two pieces by almost 2 grams in weight. Everything is logical. Salty has more juice losses.

The meat is cut. It turns out the following picture: on the left side – unsalted meat, in the middle – salted, on the right side – soaked

Their taste

A piece dipped in a solution tastes like some kind of low-quality synthetic analogue of meat. It has an incomprehensible but soft structure. The taste is poorly expressed. There is an undersalted effect. Probably, it was necessary to add more salt or to soak longer in the salt composition. Experiments have shown that standard steeping has this effect on the meat structure.

The unsalted piece turned out to be dry, sweetish and tasteless. And the reason lies in the lack of salt in it. Even if you sprinkle salt on the surface of this piece, you cannot fix it, because it is difficult to eliminate its smell. Experimentally, it turned out that unsalted meat has a different smell and shades. Differences in smell are especially felt during the broth cooking process. And the differences in shades are noticeable in the minced meat. Minced meat is dry. This is where a difference of two grams is formed.

The salty piece has a pleasant aroma, distinct structure and delicate taste. But it turned out to be juicier than the previous participants in the experiment. In the course of the experiment, juice flowed from a salty piece in a cut, but did not flow from an unsalted analogue. However, the participant, evenly saturated with salt, is still the leader in taste in this trinity. It was salted before frying and toasted the right way.

The same operations can be done with minced meat from the refrigerator. For a tasty dish, it is better to salt both pieces.

In the course of the experiment, it became clear that grams of lost juice should not be defended. Moreover, such losses can be avoided by competent frying and cutting of meat. Greater losses can occur if the kebab is marinated too long and improperly.

Mistake # 1. Inappropriate meat

No kebab will open without fresh meat. Marinade can change the taste, but not improve it. Therefore, it is necessary to buy only veined young meat.

Mistake # 2. A lot of acid

All popular softeners have a negative effect on young meat. For a good kebab, there is no need for them. Balsamic vinegar can be added to the marinade. The main thing is not to overdo it and pour a few drops.

Mistake # 3: Lots of ingredients in the marinade

When marinating a kebab, you do not need to add everything that is in the refrigerator to it. The task of the marinade is to reveal and embellish the taste of the meat, and not to spoil it. When marinating a kebab, it is best not to invent something new, but to use ordinary ingredients.

Mistake number 4. Long marinating

It is better to marinate the meat for no more than 20 hours. The exact time depends on the type of meat. The temperature should not be more than 4 degrees. Otherwise, bacteria may develop, leading to product spoilage. When marinated for a long time, the meat loses its flavor and structure.

Mistake number 5. Salt meat when soaking

Every chef knows that salt is a moisture absorber. Therefore, you cannot salt the meat while soaking, otherwise it will become very dry and lose all its juiciness. To avoid this, it must be used before cooking. If there is a time limit, you can salt the meat directly in the marinade.

Mistake # 6. Adding mayonnaise

When marinating a kebab, you need to give up mayonnaise, as it makes the meat too fatty and high in calories. If calorie counting is a phrase you hear for the first time, it's best to just buy a fattier piece of meat.

Mistake # 7. Marinating in an aluminum pot

If meat is marinated in vinegar, it should never be stored in an aluminum pan. This is due to the release of toxic substances harmful to humans. In the absence of vinegar, the pan can be safely used and not worry about anything.

A Few Tips for Frying a Kebab

For barbecue, it is better to buy chilled fresh meat;
Cut the meat into 4 cm cubes;
For firewood, it is better to use deciduous trees: oak, linden or birch;
When stringing meat, you need to place the pieces not too tightly, but so that the skewer does not show through between them;
If the shish kebab is made from beef, it is better to take the back;
Chicken is best free from bones;
Leave the pork streaked with fat;
Put the brazier in a windless place;
Shish kebab cannot be eaten more than four times a month;
For one meal, you need to eat 100-200 grams;
For better assimilation, bake with vegetables.

The key to a delicious barbecue in its marinade, with which any dish can be transformed. Every chef knows that pleasure comes during cooking, which can only be better than dinner in a fun company.

The best marinades for meat

There are a wide variety of options – there are traditional recipes, the ingredients and methods of preparation of which have been established for many decades. And there are those that allow you to experiment, providing a wide field for the flight of culinary imagination.

Universal recipe for lamb kebab

• For 0.5 kg of meat it will require – 1 head of chopped onion, 30 ml of squeezed lemon juice, 3 chopped cloves of garlic, red chili and salt to taste.

Cooking lamb shish kebab

All the components of the marinade are mixed, the lamb is cut into portions, and they are rolled in the sauce. Exposure time 5-6 hours in a cool place or on the bottom shelf of the refrigerator.

French marinade with Provencal herbs

This marinade is perfect for chicken or white turkey meat.

Kebab ingredients – meat, lemon

• To prepare 0.5 kg of kebabs, squeeze 50-60 ml of citrus juice (lemons, grapefruit or lime are suitable) and add any lean fat to it in the same amount. Dried herbs thyme, thyme, rosemary, basil – add 4 large pinches and 4 finely chopped cloves of garlic to the same bowl. Season to taste and mix everything until the components are evenly distributed.

Poultry meat boneless in such a sauce is left for 30-60 minutes in a warm place for exposure.

Marinade beer + honey

How to marinate pork kebab so that it acquires spicy notes is to take and combine beer with honey. The meat is obtained in a spicy sweetish crust, complemented by a garlic flavor. For 0.5 kg of pork, take the following ingredients:

Liquid honey – 80 g.
Light or dark beer – 120 ml.
Soy sauce – 100 ml.
Garlic – 3 large cloves.
Dried rosemary – 1/2 tsp
Red chili flakes – 1 large pinch

Shish kebab on skewers

For cooking, you need to chop the garlic and put it in a large container. Add red hot pepper flakes, dried rosemary and salt to taste. Pour beer over everything. Honey, if it is candied and hard, dilute in a water bath. Then mix it with soy sauce until smooth and add to the main ingredients of the marinade.

Add chopped pieces of pork to the resulting liquid component. Refrigerate overnight or for at least 5 hours.

Marinade for spicy spicy pork

This classic onion marinade goes well with pork. It neutralizes excess fat and makes the meat spicy and soft in taste.

Spicy pork kebab

For 0.5 kg of pork in a deep container, mix 2 pieces of onions, which can be chopped absolutely arbitrarily, and 2-3 cloves of garlic.

Grind 1 tablespoon of barberry. Add to all this a teaspoon of hop-suneli, and also do not forget to add ground pepper to taste. Pour all this with vegetable oil, but choose the one that tastes like the most. Crumble 1 leaf of lavrushka and stir. Coat the pieces of pork with all this composition and send them cool so that the marinade has time to soak the meat. The exposure time is 6 hours, not less.

Gourmet Rosemary Wine Pickle

If you want to cook beef shashlik, then marinade with red wine and spicy herbs will help to saturate this difficult to cook meat as much as possible.

For 0.5 kg of beef take:

Dry red wine – 1 glass.
Extra virgin olive oil – 50 ml.
Sprig of fresh rosemary – 1 pc. If it is not there, then you can replace it with dry grass in the amount of 1/2 teaspoon.
Thyme, tarragon (tarragon) – 2 small pinches each.
Red hot chili peppers to taste.

Shish kebab with red wine

The marinade is prepared as follows – all the needles are peeled off the rosemary sprig. If they are dry, then immediately throw them into a pickling container. Then add the rest of the dry herbs to them. Add red chili peppers. Pour everything over with dry red wine and olive oil, and stir.

Cut the beef into portions, put them in the marinade, turn everything over so that the liquid component completely covers the meat. Leave everything in the refrigerator for 1-2 hours.

Marinade with mayonnaise

To give pork a soft and juicy consistency, use the following recipe for 0.5 kg of pork:

Marinade with spices

Mayonnaise of any grade and fat content – 100 ml.
Bay leaf – 1 pc.
Onion – 1 head.
Lemon – 1/2 pc.
Hot mustard – 1 incomplete tsp
Salt and black pepper to taste.

Cooking is done like this:

Chop the onion arbitrarily, but it will be better if they are smaller.
Wash and break the lavrushka.
Wash the citrus fruits thoroughly and grate only the yellow part of the zest. Squeeze the juice out of half.
Mix onion, mustard, lemon juice and zest, add salt and pepper.

Then add mayonnaise and stir again. When a homogeneous consistency is obtained, put pieces of portioned pork kebab into the marinade. And send them in this form in the refrigerator for pickling, which should not last less than 7 hours.

Just a vinegar pickle

This option is suitable for both lamb and pork and beef. But take into account that with the help of this composition, only softening of the structure of muscle fibers can be achieved. To give a certain flavoring shade – in this case, it will not work.

Here are the ingredients required for this option:

Vinegar 9% – 120 ml.
Bulb onions – 3-4 pcs.
Water – 100 ml.
Salt to taste.
Granulated sugar – 1 small pinch.

Marinade with vinegar

Chop the onions in half rings.
Fold them in one container.
In a separate container, mix salt, sugar, vinegar and water. Stir until dry ingredients dissolve.
Then add to the onion.
After that, lay out the chopped meat and stir so that the liquid ingredients completely cover the pieces of the future kebab.

If you want to enhance the taste of this marinade, you can add various dry herbs to it. They will help to give a certain flavor to the finished kebab. Chicken is combined with – tarragon (aka tarragon), thyme (oregano), thyme, dill. Approaching lamb – cilantro, dill, onion, rosemary, khmeli-suneli. For beef – onion, garlic, dill, parsley, chermula. For pork – turmeric, coriander beans, cilantro, dill, green onions.

Outcomes

Similar experiments with other types of meat have shown approximately the same results. And the guarantee of great taste is not based on the salinity factor alone. If you cook any kebab perfectly, marinate it skillfully, you will always have dishes with great taste.

Sources used and useful links on the topic: https://onwomen.ru/kogda-solit-shashlyk.html https://shashlikin.ru/kak-solit-shashlyk/ https://blog-food.ru/information/shashlyik https://apteka24chasa.ru/kak-zamarinovat-shashlyk.html https://camcebekulinar.ru/shashlyk-iz-svininy.html https://edaTuristu.ru/shashlyk/kak-solit https://ItsFood.ru / top-7-oshibok-pri-marinovanii-shashlyka

Post source: lastici.ru