A recipe for an unusual marinade for a traditional dish of picnics and outdoor trips. Shish kebab in beer turns out soft, juicy, with a subtle smell of malt and hops, while the dish itself is non-alcoholic - when frying, all the alcohol evaporates.

You can marinate any “red” meat in beer: pork, lamb or beef. But the most delicious is pork kebab, since it is this meat that perfectly absorbs the aroma of beer. Pork (neck, brisket or shoulder) should be fresh, not frozen, with small layers of fat.

The best option is live beer on tap, which has not been pasteurized, then the aroma of the kebabs will be brighter. But if there is no draft beer, canned beer (preferably unfiltered) will do. I do not recommend buying the cheapest varieties. For the marinade, it is better to take medium or expensive beer, especially since not much of it is required. You can also use natural kvass instead of beer.

Ingredients:

• pork meat (neck, shoulder, brisket) – 1.5 kg;
• light beer – 300-500 ml;
• onions – 3-5 pieces (medium size);
• pepper, other spices - to taste;
• salt - to taste.

The optimal amount of meat per person is 300-500 grams. The more other dishes there are, the less kebab is required. The proportions in the recipe are designed for a company of 3-5 people. The exact volume of beer depends on the marinating container.

How to cook shish kebab in beer

1. Cut the washed meat into pieces. The size of the pieces depends on the grill, time of year and place of frying. In summer, in not very windy weather, you can cut the pork coarsely (6-8 cm) to make the kebab juicy. In the cold season, and when there is strong wind, it is better to make the pieces smaller (3-4 cm). They will cook quickly, but will remain juicy.

2. Chop the onion. Lovers of a bright onion aroma can grind the onions on a grater, in a meat grinder or in a blender until mushy. If you like fried onions, then it is better to cut them into rings (small) or half rings (large).

3. Place pork in a saucepan or plastic tray. Add onion and dry spices, do not add salt. Cover with a lid and leave the meat in the dry marinade for 30-40 minutes at room temperature.

4. Pour beer over the pork and marinate for 2-3 hours, in the refrigerator for 6-12 hours.

The meat should only be lightly coated with beer, but not swimming in it! Salt 10 minutes before frying.

5. When the coals are ready, thread the kebab onto skewers in order: a piece of pork, a couple of onion rings, and another piece of meat. The largest pieces should be in the middle of the skewer, since the heat is usually stronger there.

In order for the kebab to cook evenly, it is important to fry the pork all at once, and not one skewer at a time while the next one is being threaded.

6. Place the skewers with meat on a tray and move closer to the grill. Pour the beer marinade into a bottle, you will need it later.

7. Place the kebab on the grill. During frying, periodically turn over and baste the meat with marinade from the bottle.

The total cooking time for pork kebab is 20-30 minutes over more or less high heat. The finished meat is brown and slightly baked. After the cut, clear juice is released from the meat fibers.

If, after the specified time, it seems that the kebab is still damp, it is better to remove it from the heat; it will reach readiness in the pan, but overcooked meat can no longer be improved; it turns out dry.

8. Place the finished kebab into a ceramic dish or enamel (steel) pan and cover with a lid. Plastic (even food grade) significantly spoils the taste of a dish.

History of kebab

This is exactly the case when it is impossible to accurately name the country and time of origin of a dish. In general, the tradition of eating meat fried over a fire came to us from ancient times. This is perhaps one of the oldest dishes on earth, which is no less popular today. The version that this food came to us from the Caucasus has a basis in logic, but is not considered the correct and only true opinion. The whole point is that we find kebabs, but under different names, in the cookbooks of completely different nations.

To understand the essence of the dish, it is enough to simply understand the etymology of the word “shish kebab” itself, which comes from the Turkic “shish”, which means skewer; accordingly, kebab began to be called everything that was prepared in this way. Moreover, in many countries, paying tribute to culinary traditions, such dishes were called in their own way. In Russia, since the 18th century, the so-called “twisted” meat has been known - the trend can be easily traced. Other nations often worked by analogy due to traditions and similarity of dialects, as happened in Turkey, where kebabs and other dishes cooked on skewers are called shish kebab. In Armenia, similar dishes are usually called “khorovats”; in Azerbaijan they prepare “kebabs”. But in America, meat that is rotated during the cooking process over time, instead of simply turning, was sometimes called “barbecue,” which we are also well aware of today.

By the way, to cook the latter, Americans are increasingly using not fire and coals, but a simple electric grill. Undoubtedly, it is much simpler, but the taste of the dish is not so great. In Afghanistan, Morocco or Algeria, cooking barbecue has also become a ritual. Due to the extreme aridity and desert nature of the climate, dry branches of aromatic plants and thorns are used as firewood. It is on them that small pieces of marinated lamb are fried. Thanks to the fragrance of aromatic plants, such a kebab practically lacks the specific taste of lamb meat and fat tail fat, which is an integral part of any dish involving lamb ingredients. As you yourself understand, due to religious traditions, pork kebab, no matter what recipes are used to prepare it, is simply unacceptable in these parts.

From all that was said above, you were probably able to conclude that the science of how to cook kebab is known to every nation in one way or another. But the delicious pork kebab that we all love so much is not something everyone can do. Moreover, in many countries that are considered native to this dish, pork is not eaten at all. Well, what, pray tell, could we do? It’s absolutely right to figure out how to bring the pork kebab and its marinade to perfection. Obviously, the first thing that came to the minds of beer lovers was to use their favorite drink for the marinade. The hope was that the meat would give off the aroma of malt and fresh bread, and I must say that the idea itself was not that bad. But it should be noted that there are some subtleties in such preparation and marinating, and without observing them, the result will be so-so. So, what should you pay attention to if you choose a pork kebab recipe in beer:

• First of all, remember that you should never use pasteurized beer to marinate meat. For this purpose, you need to take “live” beer or, in extreme cases, at least unfiltered beer. It retains the taste and aroma of malt and hops;
• If you want to use your own marinade, then beer can be replaced with homemade kvass on Borodino bread. This way, subtle notes of cumin will get into the aroma of the kebab - it will be simply wonderful;
• If you have chosen pork kebab, the recipe of which involves adding beer, it is also important to remember that the time spent in the marinade itself should not exceed 3-4 hours. It's all about the fermentation process, which is inevitable when adding yeast products. Therefore, in order not to spoil the taste, we do not marinate for a long time.

Now is the time to note how to marinate pork kebab and more. Let's find out what rules there are in this science:

• First you should cut the meat. But the cutting method, imagine, depends on the time of year. If you cook in the summer, then cut into large pieces - the meat will be juicier. However, if you cook in the cold season and in an open space where the wind blows, it is better to use smaller pieces, because this way they will fry faster and will not have time to lose their juices;
• If you want the meat to be better saturated with onion aroma, it is preferable to cut the onion into very small pieces or even grind it in a blender or meat grinder to a porridge state. But if you like fried onions in rings, then you can cut them like this, and as an option, add a little chopped ones - it’s all in your hands;
• Before pouring liquid marinade into the meat, it is better to first add ground herbs, spices and onions to it and let it sit for at least 30 minutes, after which you can pour kefir, beer or wine, at your discretion.

In any case, no matter what recipes for shish kebab from pork or other meat you choose, the main thing to remember is that the most delicious dish should always be prepared with love. Now, KhozOboz believes that the time has come to tell you about how to cook pork kebab in beer.

Ingredients for pork skewers

• Pork meat (shoulder) - 2 kg
• Beer not pasteurized - 0.33
• Onions - 5 pcs. small size
• Salt - to taste
• A mixture of peppers and other spices - to taste

How to cook shish kebab

1. Before marinating the pork kebab, you should prepare the appropriate part of the carcass and cut the meat into large pieces - we cook in the air in the summer;
2. Let's get to the onions. In our recipe, this time we decided to simply cut the onions into rings, and we chose small onions specifically so that the rings were not too large and would not burn when frying the kebab;

   

3. Now we place the meat in a tray or pan with a lid, where it will marinate, after which we add onions and seasonings with salt to taste. Leave the meat in the dry marinade for at least 30 minutes. Afterwards, pour beer over the kebab and leave to marinate for another 2-3 hours;

   

4. About 30 minutes before the end of marinating, light the fire and prepare the coals for frying the shish kebab. When the coals are almost ready, string the kebab onto skewers in order of meat, a couple of onion rings, meat, onions, etc. Please note that it is better to place larger pieces in the middle of the skewer, this way the heat is always stronger;

   

5. When all the skewers are strung, put the meat on a tray and transfer it to the fire. It is important to start frying all the meat at once, and not as you thread it, so the kebab will cook evenly and at the same time;

   

6. Please note that after the shish kebab there is marinade left in the tray, which can be used to sprinkle the meat when frying - this way it is guaranteed not to dry out and will be juicier. So we pour the marinade into a bottle - we will need it later;

   

7. Now is the time to place all the skewers on the grill;

   

8. As the kebab cooks, turn it over the heat. If you hesitate, the meat will burn - this is not good, so be on alert;

   

9. The kebab is fried for about 20-25 minutes. It's better not to overdry it. Even if at first glance the meat seems a little raw, remove it from the heat. It will “finish” in the pan. But if you overcook, you will end up with meat crackers without taste or aroma. When finished, the meat should look something like in our photo: brownish in color with baked sides;

   

10. It is better to place the finished kebab in a ceramic dish with a lid. If you don’t have one, then use enameled or steel, but in no case plastic - it spoils the taste and smell of the product and is dangerous for health, even food.

    

In this review, you learned how else you can marinate kebab from pork and not only from it, and also, perhaps, discovered new subtleties in preparing the meat symbol of relaxation and summer. If you know interesting and original recipes for shish kebab and marinades for it, . Don't be afraid to share your secrets, they can make you famous. We wish everyone great picnics and a fruitful and delicious holiday in nature. And KhozOboz will continue to choose for you the best recipes of world cooking. Remember, you can’t deny yourself something delicious, because this is bliss that can’t be compared with anything else. And KhozOboz works to gladly give you joy and zest for life through the best recipes.

The long-awaited May holidays will finally begin soon. Well, who among us has not, at least once in our lives, barbecued for May kebabs with wine somewhere on a lake, in a forest or in a country house? For the vast majority of domestic families, such a pastime on May Day has long become a good tradition, passed down from generation to generation. Of course, the main dish these days is shish kebab. What is the secret of delicious barbecue? That's right, in a marinade! Considering the relevance of good barbecue recipes before the May holidays, we will share with you a wonderful and very simple recipe. So, kebab in beer!

It should be noted that there are absolutely no disadvantages in this method of cooking meat, but only continuous advantages! After all, with the help of beer, the kebab turns out incredibly soft, tender and very juicy, with a signature “beer” taste, which is not at all disgusting, but on the contrary, very harmonious! At the same time, for non-drinkers, we especially note that our dish will be non-alcoholic, because during cooking over an open fire all the alcohol will evaporate.

So, first, choose what kind of meat you want to cook. You can take pork, beef or lamb, but the best choice is the traditional shish kebab, made from pork meat. This is due to the fact that it is pork that best absorbs the taste and smell of beer, and in general, shish kebab is usually prepared from pork meat (at least in the homeland of kebab - in Georgia - this is how they do it). Don't forget that the meat must be fresh.

Having dealt with the meat, let’s move on to the second important factor in a successful barbecue: beer. It is best to take a bottle of draft beer, because live beer does not undergo pasteurization and has a more pronounced aroma. However, if this is not possible, take something from the nearest market. It is not recommended to take beer that is too cheap. It is best to buy something more expensive or even very expensive: it is better in quality. In the end, we will need very little alcohol, so we might as well splurge once.

In addition to meat and beer, we will need the following ingredients:

1. Onions – three pieces.

2. Pepper and salt - to your taste.

3. Any other spices - to your taste.

On average, one person needs three hundred to five hundred grams of shish kebab. Based on these numbers when you buy meat. So, having sorted out the ingredients, let’s start cooking!

First, rinse the meat and cut it into “kebab” pieces. It is recommended not to make pieces that are too large, otherwise they will not be able to fry properly.

Now wash and cut the onion into rings. For those who like it, you can fry or simmer the onion a little in a frying pan over low heat.

Place the meat in a pan or any other container. Add onions and all the necessary spices there. Mix the meat thoroughly with your hands and leave it to stand for about an hour.

After this time, pour beer evenly over the meat. Leave it in the room for a couple of hours. After this period, place our kebab in the refrigerator for at least six to eight hours (but no more than twelve to fourteen!).

Now you can prepare the fire itself. Everything is simple here: after the fire burns out and only hot coals remain, you should thread the meat onto skewers or place it on a barbecue device, and then send the kebab to the fire.

Ready! Now wait about thirty to forty minutes (depending on weather conditions, the heat of the coals, the amount and thickness of meat), remembering to periodically turn the meat so that it does not burn. Grill the shish kebab until done, occasionally testing it to see if it is done. When everything is ready, remove the meat from the heat and serve immediately. If you did everything correctly, then we assure you that everyone at the festive table will appreciate it, and you will receive the glory of a recognized barbecue master for a long time! Bon appetit and happy holidays!

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.

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.