There are solutions.
“If the shashlik is not yet cooked and has turned out oversalted, it is worth adding some acidity: lemon juice, apple, balsamic, or wine vinegar. These ingredients will help absorb some of the salt,” recommends chef Ksenia CHILIKINA. “Start with two tablespoons per 1 kg of meat and gradually increase the amount if necessary. You can also use kefir or sour cream — 100-150 g per 1 kg of meat, to deal with the excess salt.
If the meat was recently marinated, it can be rinsed in cold water and re-marinated, but without salt or with minimal amounts. For salty meat, tomato paste, sauce, or unsalted juice can be used, which can be slightly sweetened with sugar. If you have leftover raw meat, you can add it to the already marinated meat, thereby diluting the marinade.
If the shashlik is already cooked, the only way to improve the taste will be to serve it with fresh vegetables and herbs or with any unsalted sweet and sour sauce.”
