Oversalted kebab: what to do and how to fix it?

Planned trips to the countryside or cottage are sometimes marred by over-salted kebab. But do not despair. You can replace or improve the marinade, soak ready pieces of meat or serve unsalted vegetables, sauces to the dish.

What to do if you over-salt a kebab when marinating

Correcting excess salt in marinade is easier than in cooked kebabs. Use the following methods of correction:

1. Remove the meat from the marinade, rinse it under the tap, leave it in cold water for a couple of hours, and dry it with paper towels. Make another marinade, do not salt.
2. If you filled the kebabs with kefir, add more fermented liquor to reduce the salt concentration. Dilute the sauce with ketchup with fresh tomato juice and sweeten with sugar to rediscover the taste of the dish.
3. In mayonnaise with spices and soy sauce add ripe tomatoes.
4. Meat, marinated with spices and spicy herbs, if over-salted, briefly pour table or apple cider vinegar, squeeze the juice from a lemon. Acid softens the fibers, interrupts the salty taste, but at the same time "kills" the taste and aroma of the meat itself. For this reason, vinegar is rarely used.
5. If time allows, cut another portion of kebabs, place them in the container with the re-salted meat in the marinade, add kefir or sour cream.
6. Leave the over-salted pieces of fillet in the refrigerator for other dishes with a more complex recipe. Soak other meat in a new marinade without salt. Keep in mind that the kebab seasoning mix already contains sodium chloride.

How to remove excess salt from cooked kebab

Chefs do not advise to wash the roasted meat, so that it does not become tasteless. It is better to serve unleavened pita bread, fresh or baked vegetables, green salad leaves, onion feathers to the finished dish.

Beer softens the taste and draws out the salt. If you pour the foamy drink over the kebab, after a few minutes it becomes quite edible.

Spicy herbs such as cilantro, ramson, basil, parsley, tarragon will distract the taste buds.

Pieces of meat can be drizzled with wine vinegar or squeezed on them with the juice of a lemon, although the latter ingredient is more suitable for fish. Acid is added in small doses to preserve the flavor of the dish.

The original way of eating kebab for lovers of dairy products is with sour cream or cream. Fatty products soften the salt and give the meat a creamy note. Kefir with high percentage of fat will also do. Apart from milk fat, this drink contains acid which neutralizes the salt.

If all tricks do not help, because the meat is too salty, you can make pilaf or stew potatoes over a fire. Rice and tubers will play the role of absorbents, absorb the salt.

When to salt and how much to marinate meat for kebabs

There are many recipes for cooking kebab and everyone has their own. Juiciness, softness and taste of meat depend not only on the components of marinade, but also on the quality of the fillet, the size of slices, duration of soaking, time of salting.

The basic components of marinade are acid-containing products, onions, spices, oil. Sour milk drinks, sour cream, beer, wine, carbonated mineral water, tomatoes, ketchup, juice of sour berries, lemon are used as the first component.

Onions soften muscle fibers well, vegetable oil keeps juiciness during cooking by covering pieces with a thin film.

Spices (pepper, bay leaf, coriander, basil, mustard) and dried herbs flavor the kebab. Salt plays the role of flavor enhancer.

From four hours to one day the pork and mutton are kept in marinade in the fridge. Chicken thighs, shanks and wings can be marinaded for 30 minutes, or 2 hours if you doubt their freshness. The fresh meat can be soaked without soaking, sprinkling it with spices and immediately distributed on a grid or threaded on skewers. Do not worry that with a long soaking the meat will sour. This will not happen, because onions and spices with antiseptic properties suppress the development of pathogens.

Salt the meat just before cooking, at the beginning of roasting or at the plate. If you add the seasoning along with the marinade, the kebabs will turn out dry. Take 13 grams of salt per 1 kg of meat fillet.

To keep a great mood for yourself and not to spoil the rest of nature to friends and relatives, pickle and salt shashlik on the rules, listen to the advice of professionals. Add spice in moderation, because it is easier to add more salt to the food on the plate than to look for a way to fix the over-salt.