Beer marinade for barbecue will help bring the meat to perfection. The meat pieces will slightly absorb the aroma of malt and hops, and the kebab in beer will become soft and extremely tasty. And all the alcohol will evaporate during heat treatment.

What beer is suitable

When marinating chicken, pork or beef, there are some subtleties to consider on how to marinate barbecue meat in beer.

You should not take pasteurized. It is better to give preference to “live” or unfiltered. It is in this product that the aroma of hops and malt is fully preserved.

For pork or chicken, a weak, light drink is more suitable - wheat variety, light ale. If you want to add a more pronounced flavor, you can use amber ale. And for beef, choose stronger dark varieties. There is no need to save money, because the success of the entire dish will depend on the quality and taste of the drink. Beer is considered a mild marinade, so pork should be kept in it for about 8 hours, chicken for 3 hours, and beef for 12 hours. The best option is to marinate the kebab in beer the night before the day you plan to cook. But even a couple of hours in such a marinade will prepare the meat for frying and give it the necessary properties.

Beer marinade recipe for pork shish kebab

The beer marinade for barbecue perfectly emphasizes the taste of pork; it makes its texture soft, filling it with the flavor of hops and rye bread. Beer marinade is suitable for both cooking over an open fire and frying in the oven.

For a classic pork kebab with beer you will need:

• 2 kg pork;
• 500 ml beer;
• 3 onions;
• 200 ml sunflower oil;
• lemon;
• 2 tablespoons mustard.

The following seasonings are more suitable for pork:

• a bunch of fresh dill and parsley, finely chopped, but dried ones are also good;
• 1 small spoon of coarsely ground black pepper;
• 2 tablespoons dried coriander;
• salt to taste.

Cooking process:

1. Peel and cut the onions into rings.
2. Cut the meat into pieces of approximately 80 g, place in a deep container and fill with beer. Let stand for 2 hours.
3. Now drain a little of the liquid from the meat. But don’t pour it out completely – the marinade will come in handy to baste the meat pieces while frying.
4. Mix the meat with onion rings and seasonings, pour in a mixture of oil, mustard and lemon juice.
5. Cover the container with a lid and let it brew until morning. Before frying, the marinade must be completely drained and the meat must be salted.

Chicken kebab with beer

Shish kebab marinated in beer from chicken is good to cook with the addition of mayonnaise. A dish according to this recipe will be very aromatic, appetizing and tasty.

To prepare you need to take:

• 7 kg chicken;
• 1 liter of light beer;
• 250 g (one small pack) mayonnaise;
• five onions;
• two lemons.

The most suitable seasonings for this dish are:

• 2 teaspoons coarsely ground black pepper;
• 3 tablespoons of any chicken spices.

Cooking process:

1. Rinse the meat with running water, dip with a napkin, cut into pieces of your preferred size.
2. Place the meat pieces in a container, add salt and mix.
3. Add mayonnaise and beer, mix everything thoroughly.
4. Now add onion half rings and lemon slices. Mix thoroughly again, as if rubbing the mixture into the chicken.
5. Add spices and pepper, grind one last time and put in the refrigerator for 3 - 4 hours. There is no need to overcook the chicken meat, otherwise it will become soggy and tasteless.
6. When grilling over charcoal, you can additionally baste with drained marinade.

For the beef shish kebab

Beef meat is tougher than other varieties, and therefore requires a special approach to preparation. The beer drink helps make the kebab soft and flavorful. For preparation you need:

• 2 kg of young beef;
• approximately 500 ml dark beer;
• 500 g onions;
• 200 ml sunflower oil;
• two lemons.

The best seasonings to use are:

• 5 teaspoons mustard powder;
• 3 teaspoons dried paprika;
• 3 teaspoons pepper mixture;
• 6 teaspoons oregano;
• 3 cloves of garlic;
• salt to taste.

Cooking process:

1. Wash and dry the meat, cut it across the grain into 5 cm thick layers, lightly beat it, and then cut it into large cubes.
2. Pour the beer drink over the meat pieces in a deep container and leave for 1.5 hours.
3. Now drain the beer and put it in the refrigerator for basting during the frying stage.
4. Squeeze the juice from the lemons, mix with oil, and chop the garlic there.
5. Sprinkle the meat with seasonings and grind in them.
6. Cut the onion into half rings and mash with your hands until the juice begins to release.
7. Place the onion with the meat, and then pour a mixture of lemon juice and oil over everything.
8. Place in the refrigerator for 12 hours, then start frying.

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 do not skimp on 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:

1. Wash the pork, dry it with paper towels, cut into pieces weighing approximately 35-40 g.
2. Peel the onions and cut them into rings. Use your hands to let the onion release its juice.
3. Place the onion and meat in a 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.
4. 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 string 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:

1. Cut the meat into pieces about 4 cm in size, pepper, and pour in 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.
2. Squeeze the juice out of the lemons. Mix it with mustard and vegetable oil.
3. Cut the onion into thin half rings and crush with your hands.
4. Add the onion to the meat and mix with your hands.
5. 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 shish 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:

1. Cut the onion into rings, garlic into slices. Add spices.
2. Dredge the chicken pieces in this mixture.
3. Add mayonnaise, stir.
4. 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.

A successful marinade is half the success of any meat or fish dish. Beer shashlik has an unusual malt aroma. It is important to use a high-quality and lively drink - only in this case can you count on an excellent result. Cheap beers will only spoil the product and the impression of an outdoor picnic.

You can marinate any type of meat in beer. Pork and veal turn out especially well. Do not forget that for barbecue the meat must be fresh, not frozen.

Beer does not have high acidity, so other animal fiber softeners are added to the marinade based on it: lemon juice, fermented milk products, tomato paste.

For pickling, use containers made of glass, ceramic or stainless steel, but not aluminum. It is forbidden. The chemical reaction between the marinade acids and aluminum not only leads to a deterioration in the taste of the product, but also to damage to the dishes.

Shish kebab soaked in beer solution should be stored in a cool place to prevent souring.

Pork and beef shish kebab

The recipe is suitable for any red meat. With dark beer, the finished kebab turns out especially rich and aromatic.

Required components:

• 600 grams of diced pork, veal or beef;
• 0.5 liters of dark beer;
• 50 ml vegetable oil;
• 2 medium onions;
• 2–3 cloves of garlic;
• juice of half a lemon;
• pepper, salt;
• 1 tablespoon flour;
• 100 ml water.

Step-by-step instruction.

1. Chop the onion and garlic as thoroughly as possible. Add marinade ingredients: beer, lemon juice, oil, pepper. Do not introduce salt yet.

2. Pour the mixture over the meat, stir, trying to distribute the marinade throughout the semi-finished product. Leave the pork kebab for several hours, and the beef kebab for 12 hours or more in the refrigerator.

3. After the time has passed, squeeze the semi-finished product from the liquid and add salt. Thread onto skewers and fry over a fire, grill or grill.

4. You can prepare gravy from the remaining marinade: mix with flour and water, simmer until thickened for 2-3 minutes.

Chicken kebab

An excellent recipe for chicken kebab (it’s better to use breast). The beer gives a pleasant subtle aroma that harmonizes with the sweetness of honey and the brightness of cinnamon. An excellent dish for an outdoor picnic, as well as an addition to salads, sandwiches, and vegetables.

What you will need:

• 4 chicken breasts;
• 150 ml beer;
• 60 ml ketchup or tomato sauce;
• 1 tablespoon honey;
• 1 onion;
• 1.5 teaspoons salt;
• 1/4 teaspoon each cinnamon and ground black pepper.

How to do it.

1. Grate the onion on a fine grater or chop in a food processor.

2. Mix all the ingredients for the marinade in a suitable container.

3. Place chicken breasts in a marinating dish or heavy-duty resealable plastic bag.

4. Add the marinade to the chicken, close the container and keep in the refrigerator for 2-4 hours.

5. Remove from solution. Cook all pieces for 8-9 minutes on each side.

6. Remove from heat, allow to cool and serve with herbs and side dish. Chicken skewers can be sliced ​​and added to salads, dips and pasta dishes.

Recipe with beer and soy sauce

This is a classic recipe that can be used to marinate any meat. The use of soy sauce and mustard adds extra flavor.

You need to take the ingredients:

• 250 ml beer;
• 2 cloves of garlic;
• 50 ml soy sauce;
• 1 onion;
• 1 tablespoon mustard;
• 1 teaspoon each of dry tarragon and parsley, black pepper.

How to cook it.

1. Finely chop the garlic and onion and place in a small bowl. Add parsley and tarragon, mustard, beer, soy sauce and seasonings, then stir well.

2. Let sit at room temperature for 30 minutes to allow the flavors of the ingredients to meld.

3. Prepare the meat: rinse and cut into portions.

4. Marinate the pork kebab for 4–8 hours; it is better to leave the beef kebab for a day. It is enough to soak chicken and other poultry for 2–4 hours, and vegetables for 1 hour.

5. After you have finished marinating, remove the semi-finished product and cook in the usual way over a fire or grill.

6. You can make a sauce from the unused marinade. Place it in a small saucepan and cook for 1-2 minutes until the liquid thickens slightly. The gravy can be served over barbecue or refrigerated in a tightly sealed container for future use within 5 days.

Recipe with beer and yogurt

The ingredients in this recipe go especially well with chicken and other poultry. In addition, you can soak pork or veal in this composition - you get an unusual taste.

What do you need:

• 1 kg of chicken without skin and bones;
• 200 ml plain yogurt without additives;
• 100 ml beer;
• 1 teaspoon each of red pepper, paprika, black pepper;
• 1 tablespoon of tomato paste;
• 1 teaspoon salt;
• 2 cloves of garlic;
• a bunch of fresh herbs.

Step-by-step cooking process.

1 In a large bowl, combine yogurt, beer, red and black pepper, paprika, tomato paste, salt and garlic.

2. Cut the meat into cubes, add to the mixture, stir. Cover and refrigerate for 2 to 24 hours.

3. Fry the marinated semi-finished product as usual. Sprinkle with finely chopped parsley, dill or other herbs.

Everyone likes kebab, pre-seasoned in beer. Even those guests who are not fans of the foamy drink are delighted. The finished product is saturated with bread aroma and acquires an extraordinary taste and delicate texture.

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 from the food. If you don't want the meat to turn out dry, salt it just before frying.
• If you don’t want the beer to ferment and spoil 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 on the eve of 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 g;
• ground red pepper - a pinch;
• salt - to taste.

Cooking method:

• 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.

Cooking method:

• 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 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.

Honestly, after many marinades we tested for pork shish kebab, we were somewhat skeptical about the marinade with beer. Well, what can beer do?? This question intrigued us.

For this experiment, two pieces of pork ham with a small amount of lard were selected. Our meat was marinated for about three hours. It was impossible to wait)).

The finished result amazed us; the meat turned out to be extremely tender. Maybe it’s the beer, maybe it’s the mustard, maybe their tandem has such a beneficial effect on the meat. The kebab was eaten instantly. And it was decided to repeat it again in order to give the beer a prize place in marinades. I advise you to try cooking pork shish kebab with beer.

Wash the meat and dry it a little with a napkin.

Cut the meat into medium cubes.

Place in a large container. Add chopped onion and mustard. Salt and pepper.

Mix the meat thoroughly with your hands.

Pour beer.

And mix again. Leave to marinate for a couple of hours or more.

Grill shish kebab on moderately hot coals.