How to marinate meat in beer for baking. Beer marinated pork shashlik recipe

Ingredients:

Based on 1 kg of meat:

Chilled meat - 1kg

(Pork - neck, chicken - thighs)

For the marinade:

Sugar - 5g

Salt - 13-14g

Spices- this is the permissible minimum dosage! More is possible

Ground black pepper -2g

Allspice - 1g

If you use a ready-made barbecue mixture - 5g (or according to the instructions for the seasoning)

Beer (mineral water) light, iced or frozen to the point of snow - 80ml

Grape vinegar (apple) 6% or vinegar with hot pepper* - 18g (1.5 tbsp.)

Onion - 200g

Onion salt - optional

For the vegetable layer:

Small onion

Tomatoes are dense, small, fleshy - “Cream” type

Salt - option

To baste the kebab during cooking:

Leftover marinade

Sourish wine - 50%

Cooking method

I marinated pork and chicken thigh kebab using this recipe. Each one separately.

Wash the meat.

Cut the pork into equal sized pieces. The ideal size is considered to be a piece slightly smaller than a matchbox, with a clear geometric shape (preferably an elongated parallelepiped), without rags or hanging corners. It is better to cut off the thick fat along the edge of the meat, leaving a thin layer.

You should not cut the pieces coarsely - otherwise the kebab will be raw inside, and the top will be very fried and will be dry during long frying.

Place the pieces of meat in the refrigerator to cool.

The onion for the marinade should be juicy. We add onions to the marinade solely for its juice.

Peel the onion.

Cut it into rings.

Slightly add salt.

Mix with your hands.

Let stand for a while until the juice releases under the influence of salt. Salt here acts as a dehydrating agent.

Mix again, knead tightly with your hands.

Now the onion has given juice, you can add it to the meat.

To prevent precious onion juice from wasting, take one piece of meat and wipe the bottom and walls of the onion container dry with it.

The most important secret of tasty and juicy kebab is massaging the meat.We use the same technology as in the preparation of ham (sausages). Our task is to retain meat juice and improve the taste of the future kebab.

What and how is happening?

By adding salt to meat and massaging it, we increase the osmotic pressure on the walls of meat cells. They rupture, releasing protein in the form of meat juice. This released protein forms an emulsion, which is what we need to preserve the juiciness of the finished meat. The result is a protein frame that is capable of retaining meat juice and part of the marinade juice in the meat.

Mix the pieces in a suitable container chilled meat (0-4 degrees) with salt and begin to actively massage it. Mash, pass through fingers, mix.

When the meat becomes slightly sticky and small white threads appear, trailing behind the pieces (this will take approximately 10-15 minutes), add sugar, spices, vinegar or * onion.

Continue stirring vigorously, adding ice-cold beer (water) a little at a time.

If you do everything correctly, at the end of the “massage” you will hardly see any liquid in the container. It will seem that the meat has “drank up” all the liquid.

Leave the kebab to marinate in a cool place for at least 2-3 hours. Optimally 10-12 hours. During marinating, the kebab should be mixed well several times.

An hour or two before frying the shish kebab, prepare onions for the vegetable layer. Don't stir the meat anymore

Calculate the amount of onion from the number of pieces of meat so that the onion separates the pieces of meat on the skewer. We will cut the onion into two parts.

Peel the onion. We need small onions, slightly larger in diameter than the skewer, which we will cut in half crosswise. The “butts” will remain intact.

Add salt to it and lightly massage it with your hands so that the salt does not remain on the surface.

Now place the onion cut side down between the layers of meat. The onion should be covered with meat.

This onion will be very tasty. Soaked in marinade and smoke. Crispy and not cooked. And the top burnt layer can always be removed.

It's time to barbecue.

If you place meat on the grill with a temperature of, for example, +5C, then it will take longer to heat up to the required +71C than meat with an initial temperature of +20C.

That is, if you let the meat pre-warm to about room temperature, this will help reduce the frying time and increase the juice content. Cold meat kebab will turn out overcooked on the outside and raw on the inside!

While the meat is “warming up”, you can put onions in it for a layer.

We cut small tomatoes in the same way as onions - crosswise into two parts, leaving the “butts” intact.

Now we string a piece of meat, half an onion, half a tomato onto a skewer...a piece of meat.... We try to pierce the onion and tomatoes through the “butt” so they will sit firmly on the skewer.

- To prevent the meat from falling off the skewer during frying, cover its entire length with a cloth soaked in lemon juice or vegetable oil, and then ignite for 1-2 minutes on the formed coals.

- Thread the meat onto the skewer along the grain. The outermost pieces on both sides should be smaller pieces, as thicker ones may not be cooked due to the lower heat of the coals at the edges of the grill.

- If you do not want to make layers of vegetables, it is better to place the pieces of meat on the skewer lengthwise, close enough to each other, without flattening, but also without leaving gaps. It is better to place large pieces in the center, and leave enough space at both ends (about 4-5 cm) to place the skewer on the edge of the grill.

It is better to fry chicken thighs on a grill or thread them onto 2 skewers.

How to grill kebab

A signal that the coals have heated up to the desired temperature and are ready to give off heat is a reddish color and a thin layer of white ash covering them. Now you can place the meat on the grill, which must first be heated and lubricated with vegetable oil or lemon juice so that during the frying process the food does not stick to the metal.

The shish kebab should be cooked at a distance of about 12 - 15 cm above the hot coals. You cannot lift the meat high. The frying time will increase, the crust will not turn golden brown and the meat will be overdried.

The skewers on the grill should be placed as close to each other as possible, this creates a barrier and the heat does not leak through the gaps; thanks to this “clustered” placement, the kebab turns out juicy and cooks much faster.

And Stalik Khankishiev will tell you about the rest interestingly.

Coal is bad. Not only is there coal in bags that they sell everywhere, whatever. It’s rare that you come across good coal that holds the heat and doesn’t consist of coal sand and two or three burnt lumps. But many people also use this coal incorrectly.
Put all that lighter fluid aside. The smell from them remains on the coal, no matter what is written on the packaging. Light it in the normal way: pieces of paper, birch bark, wood chips, coal. Don’t pour it all at once, let at least a few coals burn properly, and then add the rest. Do not pour directly from the bag; there, at the bottom, there is most likely only coal dust. Use a scoop or tongs to remove the coal from the bag so you can see what you are putting in.

Let the coal flare up while it lies in a heap (well, charcoal does not like loneliness, it burns well only when in company). It is necessary that all the coal glows scarlet. If there are black spots left on some coals, it means they have not yet flared up properly. Place them aside, add more coal to them, and let them light up for the next batch.

Yes, if you are not going to fry all the kebab at once, then you need the next batch of coal to flare up right there, somewhere nearby, for the next part of the kebab.
So, we distribute the burning scarlet coals over the grill and break up especially large pieces with a poker, so that the main active coals become coals with a size of 2-3 cm, and it doesn’t matter if there are smaller ones among them. Level the coal over the grill, see if there is a lack of heat, add more coal. Let there be a little more coal in the corners of the barbecue (if you occupy the entire barbecue with shish kebab), and there should be a little more coal along the sides. If you only occupy part of the grill with shish kebab (and this is the right approach to business!), then you need to add coal with some reserve so that the coal on the grill does not end where the outermost skewers lie.

That’s it, now we need to wait until the coal “greys” and is covered with a layer of white ash. Why? Yes, because I experimentally established the best coal temperature for frying shish kebab measuring 2-3 cm in a grill 12-15 cm high and with a layer of coal 3 cm. Yes, it’s that simple: I took a special remote thermometer (pyrometer) and measured the temperature coal over and over again, because we can only say “I know this” about something when we can express our knowledge in numbers. So, a good coal temperature is 650C.

When the coal glows scarlet immediately after it has flared up, it has a temperature of 700-750C. That's a lot for meat. It will brown very quickly, begin to char quickly, and remain raw inside. But when the coal is covered with ash for the first time, then after you brush the ash off it, it has the required temperature of 650C. Gradually it becomes covered with ash again, but droplets of fat falling into it revive the process and the temperature remains almost as it should. But until the fat begins to melt out of the meat, you will still have to fan the coal. The second time you will have to remember about the fan closer to the end of the frying, when the coal begins to lose heat, and here is just such a moment that you need the meat to brown as soon as possible, before it dries out.

It is completely contraindicated to fry meat on coals with a temperature below 550-600C - it will dry out and that’s it. Often the meat dries out even when the coals are at a good temperature, but when the meat is fried on idiotic grills with holes on the sides and as deep as buckets. Everything is simply done there so that the meat is dried under hot streams of air, like hair under a hairdryer.

But remember, you don’t have to get all these pyrometers, you just need to do as I advise regarding the barbecue and the coal on it. But I highly recommend you buy a meat thermometer. Wherever you find an electronic one on a cable, or even better, a knitting needle with a dial at the end - buy it for yourself and your friends.

Kebab readiness checked with a neat cut. If the juice is clear, you can serve. If it is pink, the meat is not ready. If there is no juice, something irreparable has happened - you have dried out the kebab ((

The easiest way to determine whether meat is done is using a temperature probe.

For lamb and beef, the temperature inside the piece should be no more than 65°C. Otherwise the meat will be dry.

For pork and chicken, the meat of which cannot be eaten uncooked, the temperature must be at least 71°C.

You should also check the readiness of the meat along the entire perimeter of the skewer, because the outer pieces may not be cooked due to the lower heat of the coals.

Barbecue sauce"

The onion that remains after the meat marinade can be fried on separate skewers, turning often so that it does not burn, and then added to ketchup and blended with a blender. Makes a great BBQ sauce

And after frying the kebab, on cooling coals, you can cook “Suluguni in lavash”

Note

- Barbecue begins with the choice of meat.

Meat should be tasty on its own and only after that. it should be deliciously fried.

Proper meat:

young
It’s better to buy chilled (but not fresh) meat
well nourished
has a wonderful view
pay attention to the color of the meat: for beef – red, pork – pinkish, veal – slightly pink/flesh, lamb – dark red
smells nice.
soft to the touch
fresh meat has a springy structure, and the pit quickly smoothes out
its fibers are easily separated

- The shish kebab should be soft and tender.

And here it is more important to choose the right cut, the right part of the carcass for the kebab, than to come up with chemical and mechanical methods for softening it.

The loin and part of the butt of a lamb are good for barbecue.

The beef has a good cut, thick edge and thin edge.

Pork loin is also not bad, although some find it a bit dry and many are inclined to choose pork neck for barbecue.

Store-bought chicken has thighs.

- Marinate shish kebab in enamel, glass or ceramic dishes. It is strictly not recommended to use aluminum utensils for marinating shish kebab. This metal, actively interacting with the acidic marinade, can, at a minimum, hopelessly ruin the taste of the kebab, and at maximum, make it poisonous.

- Another factor influencing the taste of kebab. It's the smell of the coals themselves. If the coals are obtained from fruit trees or vines, then this smell itself can replace almost all the aromatic spices that we use when preparing barbecue.

To compensate for the insufficient aroma of the coals, while frying the kebab, you can place sprigs of rosemary and thyme directly on the kebab. When burned, they will fall into the coals, but during this time they at least somehow impart a pleasant aroma to the kebab.

- In order for the meat to retain the juice inside itself and remain soft, next to the main pile of coal you can form another, slightly smaller pile, on which the meat, after the main abundant frying and formation of a crust, will gradually reach without charring.

- To prevent the meat from burning during frying, it must be periodically sprinkled with water, lemon juice, wine or the remaining marinade and do not allow the fire to ignite. But don't abuse it! The liquid falling on the fried meat cools it and softens the crust fried on the surface. As a result of basting, the meat cooks longer and loses more juice. Therefore, if the coals catch fire, it is better to move them slightly or remove the skewers for a few seconds and extinguish the fire locally on the coal.

Technology for the production of shish kebab at enterprises

As a novice meat massage therapist))) I now understand the meaning of the phrase “Kebab does not tolerate women’s hands.”

This does not mean that a woman will make him worse.

It’s just very difficult to massage a whole bowl (for a group) of barbecue well with small, fragile hands.

Chop wood, stand near the hot grill. Turn over hot skewers...

Probably, it’s still true - it’s better to give it to men?

Grilling shish kebab is a man's business! But to buy, cut up, marinate, thread meat on a skewer, buy beer for your husband, prepare a side dish and make sure that the kebab doesn’t burn - you can even entrust this to a woman!

The kebab turned out to be unearthly!)) With a crispy crust, tender and juicy inside. Evenly marinated. The taste of the marinade was also felt in the middle of the meat.

The chicken kebab turned out very tasty. Usually, the pork is eaten immediately, and the chicken is taken home. This time there was almost no chicken left.

My husband only managed to take one photo (((There was no time for a photo session. The shish kebab beckoned and beckoned with its aromas...

In general, it must be said that properly and tasty cooked shish kebab is an art, and if you master it, then you are guaranteed respect and respect in any company. Therefore, let’s finish reading my dissertation, slow down our other half, gather the family and go to the barbecue, let’s go!

Delicious!

The recipe used tips from:

My friend Oksana

Emsausage website

Stalika Khankishieva

Evgeniya Gorbunova (food production technologist)

Tasty and juicy meat with a spicy note is pork kebab with beer marinade. A properly prepared marinade will help to fully reveal the taste of charcoal-fried meat, so you need to pay special attention to its preparation. Pork kebab turns out very soft, juicy and tasty. It is especially pleasant to cook and eat it in nature. Fresh air and the smell of barbecue wafting from the grill - what could be better?

Anyone who has cooked barbecue at least once in their life knows how important it is to choose the right meat for it. Any meat, be it lamb or pork, can be steamed, chilled or frozen. The ideal option for preparing shish kebab is to choose young, chilled pork. Fresh beef meat is not suitable for this dish, as it can turn into sole in taste and consistency. Frozen meat is suitable for barbecue only if it has not been re-frozen.

How to distinguish meat that has been re-frozen? This can be done very easily. You need to press your finger on the surface of the piece of meat. Meat that has been frozen once will show a stain from your finger, while meat that has been frozen again will not leave any marks. It is better not to buy such meat.

Choosing fresh and young meat for future barbecue is half the success of the dish. For everything else, you need to rely on the choice of marinade, cooking time and the art of frying marinated pieces of meat over hot coals. By following all the recommendations, you can get a truly tasty dish that will be soft, juicy and unforgettable aroma.

Ingredients for pork shish kebab in beer marinade

pork – 1.5 kg;
light beer – 500 ml;
onions – 4 pcs.;
garlic – 2 cloves;
ground coriander – 1 teaspoon;
ground black pepper;
red hot pepper;
salt.

Recipe for pork shish kebab with beer marinade

To prepare the marinade, finely chop the onion and squeeze the garlic through a garlic press.
Add coriander, red and black pepper to the onion-garlic mixture.
Pour beer over everything and mix well.
Wash the pork and cut into small pieces. Place in a large container.
Pour the marinade over the meat and marinate for 3 hours. If desired, the kebab can be marinated longer.
Salt the meat before threading. Mix.
Prepare the grill. Thread the meat onto skewers and grill over coals until cooked through. Sprinkle with remaining marinade occasionally.

The traditional serving of shish kebab is a large dish on which skewers with fried juicy pieces of meat are laid out in a heap. Fresh vegetables, herbs and various sauces, both white and red, are usually placed on the table with meat. Among non-alcoholic drinks, you can give preference to tomato juice. If we talk about alcohol, then in this case everyone chooses their own: some like white wine, others prefer to drink red.

realkebab.ru

Pork shish kebab in beer

Wash the pork with cold water, dry it and cut into portions of the same size, approximately 5x5 cm.

Cut the peeled onion into rings and add to the chopped meat.

Add salt (do not add much, because soy sauce and mayonnaise will be added later, and they are quite salty on their own), ground black pepper, pour beer over the pork, add mayonnaise and soy sauce, stir so that the meat is completely covered with marinade. Cover the pan with a lid and place in the refrigerator for 5 hours or more, or overnight.

Remove the pork and remove the onion so that it does not burn. We always fry the onions separately after we fry the kebab. Grease the grill grate with a little vegetable oil and place the meat on it.

Fry the shish kebab on the grill over coals until cooked (that is, until blood stops coming out of it when a piece of meat is pierced), turning constantly.

Serve the pork skewers hot with fresh vegetables. Due to the fact that the meat was marinated in beer, it turns out unusually juicy and aromatic.

Bon appetit!

rutxt.ru

Beer marinade for shish kebab

It would seem that meat fried over coals should turn out approximately the same. In fact, its taste is greatly influenced by the marinade used. Recipes for marinades that give meat unique flavor notes are popular among gourmets. This includes beer marinade for shish kebab. Do not be afraid that the finished dish will have an alcoholic taste and aroma - this will not happen. The alcohol will completely evaporate, and the meat will acquire a subtle taste of malt and hops.

Cooking features

Beer cannot be called a sufficiently acidic product. For this reason, you need to know well the rules by which you need to marinate meat for barbecue in it. Otherwise, it may turn out that the desired effect was not achieved, and the kebab turned out dry and tough.

You need to start by choosing meat for the barbecue. You shouldn’t expect to be able to cook delicious kebab from old and frozen meat. Frozen meat is generally not used for barbecue. After all, when defrosting it will inevitably lose some of its moisture. If this is unimportant when stewing or boiling meat, then when grilling over coals it can play a fatal role: the kebab will turn out dry and tasteless. The most tender kebab is obtained from the meat of young animals, and it cooks faster.
Beer marinade is not suitable for all types of meat. It is so different from the classic one that hardly anyone would dare to marinate lamb in it. Beer also hardly reveals the taste of poultry meat. It is best to marinate pork or beef in beer - in this case, they will make excellent kebab.
As already mentioned, beer is not highly acidic, so by itself it will not be able to soften the meat fibers much. Onion juice helps him with this. For this reason, there is no need to spare onions for beer marinade. Moreover, the finer the onion is cut, the faster and better the meat will marinate. If you need to marinate it as quickly as possible, you can even grate the onion coarsely.
Meat is not marinated in aluminum or wooden containers. There are serious reasons for this: aluminum releases harmful substances when in contact with acidic foods, wood absorbs the marinade. It is better to use enamel, glass, ceramic, and stainless steel dishes.
Not just any beer is suitable for marinating meat. It is better to avoid pasteurized meat, as it is unable to give the meat the expected taste. Preference is given to unfiltered “live” beer. Whether it is light or dark depends on the recipe you choose.
Do not add salt to the marinade, as salt draws moisture out of the food. If you don't want the meat to be dry, salt it just before frying.
If you don’t want the beer to ferment and ruin the whole taste of the kebab, you need to marinate the meat in the refrigerator. Under natural conditions, it should not stand in the marinade for more than three hours, but it is even better to reduce the time it stays in the heat to a minimum.
As already mentioned, beer marinade is a mild variety of marinade. To obtain the expected effect, you need to keep the meat in it for quite a long time. If we are talking about beef, then it is advisable to marinate it for about 12 hours. The pork will be ready for frying a little earlier - in about 8 hours. So you need to take care of marinating the meat the day before the day on which you plan to have a picnic.

It is advisable to choose a beer marinade recipe taking into account the type of meat used for barbecue.

Beer marinade for pork shish kebab

pork – 2 kg;
light beer – 1 l;
onions – 1 kg;
garlic – 2 cloves;
coriander (ground) – 5 g;
ground black pepper – 5 kg;
ground red pepper - a pinch;
salt - to taste.

Wash the pork. Blot it dry with paper napkins. Cut into pieces suitable for shish kebab (about 5 cm). Place in the container in which you plan to marinate it.
Finely chop the garlic with a knife.
Cut the onion into thin half rings and crush it with your hands so that it releases the juice.
Add onion, garlic, and spices to the meat. Mix it with your hands so that all ingredients are distributed evenly.
Pour beer over the meat and put it in the refrigerator.

It takes 6-8 hours to marinate pork in beer, so it’s better to do it in the evening - it will have time to marinate overnight. When frying, be sure to sprinkle the meat with beer marinade and do not forget to turn the skewers often.

Marinade for beef shish kebab with beer

young beef – 2 kg;
dark beer - how much will it take;
onions – 0.5 kg;
vegetable oil – 0.2 l;
lemon – 2 pcs.;
mustard powder – 20 g;
oregano – 20 g;
garlic – 2 cloves;
dried paprika – 10 g;
ground black pepper – 10 g;
salt - to taste.

Wash the meat and dry with a towel. Cut across the grain into thick layers of about 5 cm and beat, placing in a bag. Cut into large cubes.
Pour beer over the meat until it completely covers it. Leave for an hour and a half.
Drain the beer and put it in the refrigerator - you will use it to pour it over the meat when frying.
Squeeze the juice from the lemons and mix it with vegetable oil.
Crush the garlic into this mixture.
Sprinkle the meat with spices, including mustard powder, and mix well.
Cut the onion into thin half rings. Remember it well with your hands - you need the juice to begin to stand out.
Add the onion to the meat and stir.
Pour a mixture of oil and lemon juice over the meat. Place in the refrigerator for 10–12 hours.

This marinade recipe may seem unusual to you, but don’t let that stop you - beef kebab marinated in this way turns out excellent. Just remember to salt the meat shortly before frying.

According to the given recipes, you can prepare a kvass marinade. For this purpose, homemade bread kvass is used. It is best made on Borodino bread - it will give the kebab a pleasant taste and aroma of caraway seeds.

Marinade for barbecue made with beer or kvass will appeal to gourmets who are looking for a new taste for their favorite dishes. In addition, marinating meat according to the given recipes will not be difficult even for an inexperienced cook.

onwomen.ru

Shish kebab in beer

Shish kebab is a tasty, satisfying and most popular dish during picnics; both adults and children readily eat it. Among connoisseurs of marinating, you can often hear about beer marinade! They claim that kebab in beer gets the taste of hops and the aroma of freshly baked bread, while it remains soft and tender.

Experts say that kebab in beer is not inferior to other kebab recipes

Not only lovers of this drink praise meat in beer marinade, but also those who love barbecue. Many are sure that such food will be alcoholic. Is it true? How to prepare marinade with beer?

Separately about the choice of components

Despite the fact that lamb was originally used for barbecue, it should not be cooked in beer. Lamb kebab in beer will get a completely unexpected taste and aroma that is unlikely to be to anyone’s taste.

The following is prepared in beer marinade:

Beef is very tasty.
Pork in beer is not inferior to beef.
The chicken is prepared with some reservations.

To prepare a beer marinade, you can use any beer – light or dark. This quality of it should depend only on the tastes of the owner (or guests), but you should definitely take a live product (draft), not pasteurized or bottled. A pasteurized foamy drink in meat is a waste of money; the kebab will not get the desired taste and smell and will be tough.

You can take any beer - here whoever likes it better - dark, light, wheat

Beef shish kebab

This kebab will get new notes; it will appeal not only to gourmets, but also to ordinary picnic lovers.

You need to start marinating the meat 14 hours before frying. This will allow you to get a tasty, tender food at the end. This recipe may seem unusual or complicated, but you should definitely try it to experience the taste and smell of fresh malt.

Ingredients

For preparation you will need a lot of ingredients. Here is the detailed list:

Beef (young, tender) – 3 kg;
Beer – 0.4–0.7 l (how much meat will take);
Onions – 0.7 kg;
Oil (vegetable oil of your choice, live) – 0.3 l;

Ingredients for beef shish kebab in beer

Lemon – 3 pcs.;
Mustard (powder) – 7 tsp;
Paprika (dried, crushed) – 3 tsp;
Pepper mixture (coarsely ground) – 3 tsp;
Oregano (dried, crushed) – 7 tsp;
Garlic (fresh) – 3 cloves (pressed through a press);
Salt - to taste.

Cooking meat

We cut the beef into portions and beat it. In order not to stain the kitchen, put the pieces in a plastic bag and beat them with a hammer. Their thickness is approximately 5 cm.

Then the meat is placed in an enamel or glass container and filled with beer (here it is advisable to take dark beer). It is poured a little, so that the beef is covered, but does not swim in it.

Leave to infuse for 1.5 hours, then pour the liquid into a plastic bottle. It will need to be poured over the meat on the coals. Store the marinade in the refrigerator until the picnic begins.

Preparing the marinade

Juice is obtained from lemons. Take the oil and mix it with lemon juice, add chopped garlic to the mixture. The marinade is ready.

Mix meat and marinade

The meat removed from the beer is placed in a dry marinade. To do this, sprinkle it with all the stored spices, but do not add salt. Grind thoroughly so that the spices evenly coat each piece.
Then they cut the onion thinly, mash it carefully so that it releases the juice, and add it to the meat.
All that remains is to pour the mixture of oil and lemon over the beef. Mix everything well and put in the refrigerator for 12 hours.
During this time, the meat is mixed 2-3 times, lifting it from bottom to top (for uniform soaking).
Salt the beef 10 minutes before frying.

Pour beer marinade into prepared meat

Fry over hot coals until the pieces turn brown and the barrels are slightly baked.

How to marinate pork with beer

Pork shish kebab is very popular among outdoor enthusiasts. It goes great with beer.

Important! When using beer as a marinade, the meat will not have alcohol; it will evaporate during frying.

Pork shish kebab with beer will not be tough, and it will also get a pleasant taste of fresh bread and the aroma of malt.

Here are two recipes for your taste.

About the ingredients for barbecue

Pork (ham, tenderloin or neck), preferably with a small amount of lard - 2 kg;
Onions, (take large onions) – 2 kg;
Any beer (light or dark), but draft - 750 ml.

Parsley and dill, it is advisable to take fresh, chop very finely; if you don’t have them, take dried, chopped - a bunch or 1 tsp;
Black pepper (coarsely ground) – 1–2 tsp;
Dried coriander (required) – 2 tsp;
Salt - to taste.

Mix the marinade

To prepare pork kebab in beer according to this recipe, add salt to the marinade.

To begin, cut the onion thinly into half rings. Place it in a suitable container.

Then add spices to it and mix everything well. Add salt and stir again.

It's time to add a foamy drink to the onions and spices; taste the marinade for salt. The taste should be salty - this is necessary for meat, it absorbs salt well.

Preparing the meat

The pork is cut into approximately equal pieces.

Important! If it's summer and there's no wind, you can cut larger pieces. They will cook well in the gentle heat. Small pieces will cook faster in the wind.

You cannot take pork from the freezer; when defrosting, it will lose some of its moisture, and the kebabs will turn out tough.

Subtleties of marinating

Place the meat tightly in a saucepan with a lid, pour in the marinade, it should just cover the kebabs. Stir everything thoroughly again and cover with a lid.

Marinate the pork for 12 hours, stirring every 3-4 hours.

Marinade for pork kebabs is used to baste them in the heat.

According to this recipe, pork in beer is salted before frying. It is not too different from the first one, but there is a difference in the resulting taste.

Pork (neck) – 2 kg;
Onion – 4 pcs. (large);
Beer (dark) – ½ l;
Oil (sunflower, refined) – 4 tbsp. l.;

How to cook

The tendons are removed from the meat and cut into pieces.
Cut the onion in half, then into thin half rings.
Place the onion in a suitable bowl, add pepper and broken bay leaf to it. Mix everything well.
Add a dark, foamy drink to the pork until it covers the meat. Mix again.
Place in the refrigerator overnight.
In the morning, the pork in beer is ready. It just needs to be mixed again and can be threaded onto skewers.
The marinade from the kebabs is drained and poured over the meat during the heat.

Important! Pork or beef shish kebab cooked in beer and mayonnaise will lose its beer flavor. The only exception to this rule is chicken kebabs.

The taste of shish kebab depends on many factors: the quality of the meat, the skill of the griller, as well as the marinade in which the product was soaked before cooking. If pork or beef is marinated unsuccessfully, even the most talented chef will not be able to grill it deliciously over coals. Picnic lovers do not have a consensus on what to soak meat pieces in before cooking them on the grill. The fact is that these compositions impart a different taste to the finished dish, although they perform common tasks. Beer marinade for barbecue gives the meat a taste of malt and hops. Of course, the taste of alcohol does not remain - it evaporates during cooking.

Culinary secrets

You can marinate pork and beef in beer marinade - it goes perfectly with these types of meat. For chicken or other poultry, use a recipe in which beer plays a secondary role. This marinade option is not suitable for lamb. , you can find out from the special material on our website. Now let's move on to our marinade on a foamy drink.

You can marinate meat in light or dark beer - the choice depends on the recipe. Only one thing is important: the beer must be “live”, unfiltered. Only it can give the kebab a unique flavor. Otherwise you will simply transfer the products.
Beer is not neutral, it has a sour taste, but its acidity is too low to break down meat fibers quickly. Beef will have to be kept in it for at least 12 hours, pork - 5-6 hours, and only chicken will be ready for grilling on coals after 2 hours. Do you need to speed up the process? Add mineral water to the marinade and don’t skimp on the onions.
Onion juice helps the marinade soften the meat, so they add a lot of it to the beer marinade. The finer it is cut, the faster the meat for barbecue will be marinated in it. Some even grind it on a grater, but in this case it will inevitably remain on pieces of meat - the aroma of fried onions will make the taste of the kebab different. Some people will like it, some won't. Whether it’s worth grating the onion or cutting it enough, decide for yourself, taking into account your own gastronomic preferences.
When marinating kebab, do not forget to take care that it does not harm your health. Keep the meat in the refrigerator - the longer it stays warm, the more it spoils, and marinade will not save it from this. Do not marinate meat in aluminum dishes - when in contact with acid, this material forms harmful substances.
The taste of the kebab will depend not only on how successful the marinade recipe you find, but also on the quality of the main product. Meat from an old animal and products that have been frozen are not suitable for barbecue. Even the most dexterous cook will not be able to restore their juiciness and make them tender.

Knowing the above rules, you will definitely not spoil the barbecue; all that remains is to choose the appropriate beer marinade recipe, marinate the meat in it and wait until the time comes for the long-awaited picnic in nature and frying the barbecue.

Beer marinade for pork shish kebab

What do you need:

pork neck or similar piece of pork meat – 3 kg;
light beer – 1.5 l;
onion – 1.5 kg;
ground coriander, paprika, black pepper - a teaspoon each;
salt - to your taste.

How to marinate:

Wash the pork, dry it with paper towels, cut into pieces weighing approximately 35-40 g.
Peel the onions and cut them into rings. Use your hands to let the onion release its juice.
Place the onions and meat in the container in which you plan to marinate the pork for barbecue. Sprinkle with spices. Don't add salt yet - it will draw all the juice out of the meat.
Mix the pork and onion with your hands and pour in the beer.

Place the container in the refrigerator for 5-6 hours. You can leave it overnight. Add salt and stir an hour before you plan to fry the kebabs. There is no need to put it in the refrigerator after this. All that remains is to thread the pieces of meat onto skewers and fry over coals.

Beer marinade for beef shish kebab

What do you need:

veal – 2 kg;
dark beer – 1 l;
onions – 1 kg;
lemon – 2 pcs.;
mustard powder, ground black pepper - half a tablespoon;
vegetable oil (odorless) – glass;
salt - to your taste.

How to marinate:

Cut the meat into pieces about 4 cm in size, pepper, and pour beer. Leave for 1.5-2 hours in a cool place. Drain the beer. It is not necessary to pour it out - you can pour it over the kebab when frying it on the grill.
Squeeze the juice out of the lemons. Mix it with mustard and vegetable oil.
Cut the onion into thin half rings and crush with your hands.
Add the onion to the meat and mix with your hands.
Add butter, lemon and mustard sauce. Stir again so that the marinade evenly covers all the pieces.

Beef must be marinated for at least 10 hours. If it sits in the marinade for 12-14 hours, it will be even better. An hour before preparing the kebabs, add salt to the beef and stir again.

Beer marinade for chicken kebab

What do you need:

chicken (as in Chakhokhbili) – 2 kg;
onions – 0.5 kg;
garlic – 3 cloves;
mayonnaise – 0.2 l;
light beer – 0.5 l;
spices for poultry meat - a bag.

How to marinate:

Cut the onion into rings, garlic into slices. Add spices.
Dredge the chicken pieces in this mixture.
Add mayonnaise, stir.
Pour in beer and leave for 2 hours.

After this, the bird can be fried on skewers or a grill. The same marinade is suitable for turkey.

In any of the above recipes, beer in the marinade can be replaced with bread kvass. A drink made from Borodino bread is especially good.

Beer marinade is a mild variety of barbecue marinades, but this is its only drawback. The foamy drink gives the meat a unique flavor with notes of hops and malt. Your guests will surely appreciate your efforts, and the picnic in nature will be a success.

Today I will not just tell you a recipe for juicy, soft as a sausage, tasty and aromatic pork kebab marinated in beer. I will also debunk popular culinary myths in the field of preparing real kebab. Let's get started already.

Ingredients

Pork ham 1.5 kg
Onions 1.5 kg
Beer 0.5 liters
Ground pepper 1 tsp.
Ground coriander 1-2 tsp.
Chopped parsley 1 tsp
Chopped dill 1 tsp.
Salt to taste

Recipe

Selection of ingredients for pork shish kebab with beer:

You can take any meat: ham (like mine), tenderloin or neck - from the second and third options, each kebab will be prepared. Draft beer to suit your taste. It's not worth taking bottled stuff. It’s better to take fresh dill and parsley and chop them well; if not, don’t worry, take dried ones like mine. It is necessary to add coriander, it is the one that adds a magical aroma that spreads throughout the area during frying. To prevent coriander seeds from interfering with your meal, it is better to use ground coriander. I grind pepper in a mill; regular readers are already accustomed to this. The onion is large, so it’s easier to chop.

Onion chopping:

Chop the onion into large half rings.

Place in a large bowl.

Adding spices:

Add all the spices to the onion. Salt.

Knead well and mix.

Finish preparing the marinade:

Add beer to the onions with spices. Test for salt; you should get a slightly over-salted marinade with beer. There is a myth that meat needs to be salted when it is ready. Just try it once and make your choice. So, let's try the marinade. It should be a little salty. Excess salt will be taken up by the meat.

Meat cutting:

Cut the meat into approximately equal pieces. Large or small does not really matter, it just determines the frying time.

Soaking pork kebab in beer:

Place the chopped meat in the beer marinade and mix well. Cover with a lid and place in a cool place. The optimal marinating time is 12 hours.

It is advisable to stir the meat every three hours. Don't believe those who say that after an hour you can already fry. Just try the result prepared according to my recipe.

Threading onto skewers:

I continue to experiment with wooden skewers. As practice has shown, if the skewers are formed incorrectly, in the presence of transverse layers of wood, it burns out perfectly and very quickly. Just keep this in mind when choosing. And do not string a lot of meat so as not to break the skewer under the weight of the meat.

Coal preparation:

We light the coals in advance. Meat can only be laid out when the coals are gray.

Placing the shish kebab on the grill and frying:

Place the skewers with meat as in the photo. Close to each other. So that they keep warm.

During the frying process, regularly turn the kebab to ensure even cooking on all sides.

I hope you really enjoyed the pork beer kebab prepared according to this recipe. Share it with friends, save it on social networks, subscribe to new recipes.

FAQ:

“Tell me, does the marinade for pork barbecue with beer impart the smell of beer to the meat?”

-Thank you very much for the question, I completely forgot to write about it. You won’t feel the smell of beer or alcohol, it’s simply not there.

“Can I make pork kebab with beer and mayonnaise?”

-You can cook anything. I don’t understand why add mayonnaise to this simple dish.

“What is the fastest way to marinate pork kebab in beer?”

-As I understand it, the question is the marinating time. If you don’t have time at all, you can reduce the time to 6 hours. It's still not worth less.

I am sure that every housewife has in her arsenal a successful recipe for making boiled pork. But there is no limit to perfection, right? Sometimes you want to step back from your usual actions and surprise your family with some fresh recipe, new and interesting. The same thing happened to me: when I saw an article on the Internet on how to cook meat in beer, I caught fire: I really wanted to try it. Pork in beer sounds promising!

Ingredients:

1 kg pork;
4-5 small cloves of garlic;
1 incomplete spoon of salt;
1 incomplete spoon of spices for meat;
200 ml beer.

How to cook meat in beer in the oven:

Well, let's start with the most important thing - meat. We will bake the pork in beer in a large piece in the oven. A spatula is best suited for us - it will keep its shape well. If there is a thin layer of lard on your piece, like mine, then that’s just wonderful - this kind of pork in beer, baked in the oven, will turn out moderately fatty and very tasty.

If you wish, you can take both the neck and the back - the main thing is that the meat is fresh and from a trusted seller.

We make cuts on different sides of the piece of meat and put garlic cloves into them. In this case, it is advisable to make the depth of the cut such that the garlic is completely hidden in this “pocket”.

Now it's time for the spices. Sprinkle the pork with salt and meat spices and distribute them over all surfaces of the piece, trying to do it as evenly as possible. If time allows, leave the meat to marinate in this form for 20-30 minutes.

Then we proceed to prepare the actual process of roasting pork in beer in a sleeve. To do this, we put the meat with spices in a sleeve, one end of which we tie so that the knot is higher.

Now we need beer. It can be light or dark, according to your taste. The recipe does not imply any strict requirements for the type and variety of this intoxicating drink.

As you remember, we tied one end of the sleeve, but the other is still open. We pour beer into it.

And we tie the other end of the sleeve - also higher, so that the beer does not leak out. I placed the sleeve with a piece of pork in beer in a suitable sized baking dish, but this is not necessary, you can simply place the meat in the sleeve directly on a baking sheet in the oven.

Bake pork in beer in an oven preheated to 220 degrees for 40 minutes. Then we reduce the degrees to 160-170 and cook the meat for another 40-50 minutes. After this time, the pork baked in beer will be completely ready.

If you doubt this, then pierce the meat with a wooden skewer - it should easily enter the piece, and clear meat juice should flow out of the hole.

That's all, pork baked in the oven in beer is ready.

Cool it and then cut it.