Why are we pickling the meat for the barbecue? Personally, I have two reasons - to cooked the meat was soft, very tasty and tender and to discover new tastes and get fresh experience (well, I am very curious by nature). Not like in a marinade of acidic components such as vinegar, lemon juice (the acid contained in the components of the marinade, change the structure of the meat and destroy the cells of connective tissue), so are always in search of new components. Well, why not to try the marinade with Coca-Cola?! Oh, I hear flying in my address sneaker by opponents of the soda - honestly, I'm not a supporter of its use - she does not drink, children do not buy, but sometimes you want to take a chance... And no wonder! This marinade allows the meat to peresushivaya that makes kebabs more succulent, and due to the sugar contained in the stake, we have a tremendous caramelicious effect.