The 10 main mistakes when preparing kebabs have been named

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Experts have named 10 main mistakes when preparing kebabs. The first is poor quality meat.

It can be considered as such when it sticks to your hands, and when pressed with a finger, the formed depression does not disappear immediately. Good meat does not have a pungent odor, there are no pink marks on it, which signal the use of chemical additives during its production.

The second mistake when preparing kebabs is a vinegar-based marinade, which leads to the hardness of the finished dish. Experts recommend marinating meat in kefir, mayonnaise/tomato sauce or mineral water.

The third is the use of coniferous branches for the fire, which will soak the kebab, or wood covered with paint/varnish, as the dish will become dangerous to health.

It is wrong to fry vegetables on the same skewer with meat, as the latter will simply burn during the preparation of the kebab.

The fifth mistake is snacking on a meat dish with tomatoes, as this will disrupt the work of the gastrointestinal tract due to the inhibition of protein digestion. This dish is best served with a salad based on green vegetables with dill and parsley.

You should not combine kebab with vodka, as this is a double burden on the liver. It is better to use dry red wine.

It is important to monitor the quality of roasting, since raw meat can not only upset the work of the gastrointestinal tract, but also lead to the need for hospitalization.

The eighth mistake is excessive consumption of kebab, as it contains carcinogenic substances. To minimize harm to health, you should abandon the dark crust. Doctors remind that kebab is contraindicated for the elderly and those with kidney or liver problems.

The tenth mistake when relaxing outdoors and preparing grilled meat is leaving a mess behind.