Pork shish kebab in beer

A recipe for an extraordinary marinade for an ordinary dish on picnics and outdoor trips. Shish kebab in beer comes 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 “reddish” meat in beer: pork, lamb or beef. But the most delicious is pork kebab, since this particular meat perfectly absorbs the smell of beer. Pork (neck, brisket or shoulder) must be fresh, not frozen with small layers of fat.

The best option is live beer on tap, which has not been pasteurized, then the smell of the kebabs will be brighter. But if there is no draft beer, canned beer (preferably unfiltered) will do. I do not recommend taking the cheapest varieties. For the marinade, it is better to take medium or precious beer, especially since it is required not so much. 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 best amount of meat for 1 person is 300-500 g. The more other dishes, the less kebab is required. The proportions in the recipe are designed for a company of 3-5 people. The exact size of the 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 the summer, in not very windy weather, you can cut the pork coarsely (6-8 cm) so that the kebab comes out juicy. In the cool season, and when there is a strong wind, it is better to make smaller pieces (3-4 cm). They will quickly cook, but will remain juicy.

2. Chop the onion. Lovers of the distinctive onion smell 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 the pork in a pan 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 covered with beer, but not swim 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 again a piece of meat. The largest pieces should be in the middle of the skewer, as the heat is usually stronger there.

In order for the kebab to be moderately fried, 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 them closer to the grill. Pour the beer marinade into a bottle, it will come in handy later.

7. Place the kebab on the grill. While frying, twist and pour marinade from the bottle over the meat from time to time.

Just not to forget about the meat...

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

If, after the designated 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 is no longer allowed to be cooked; it will come out dry.

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

Beer shashlik

On black beer for pork
A universal marinade for any type of meat
On light for chicken
On light beer and ginger ale for chickens
On light for shrimp: recipe with photo
On black for barbecue pork
Beer + vinegar
With porter or stout for beef

Among the huge number of different ingredients for marinating meat at home, there is such a widespread drink as beer. With its help, it is not difficult to prepare quite unusual marinades for barbecue.

With all this, you can take any kind of meat: pork or lamb, beef or big game. In practice, the best pork kebab is made from the freshest neck, shoulder or brisket with a layer of lard.

With all this, the kebab in beer will come out juicy, soft, with a slightly noticeable hop and malt aroma. The minor alcohol contained in beer will evaporate one hundred percent during frying.

Next we will present several options for shish kebab using beer marinade for shish kebab.

With all this, you shouldn’t try to save money: affordable beer will lead to a similar result. It is better to focus on choosing a drink from the middle or precious price sector. By the way, the freshest kvass on tap is also perfect for pickling.

On black beer for pork

The usual recipe for shish kebab made from sliced pork.

According to countless reviews on specialized websites dedicated to beer, a foamy drink of this particular variety is one of the most popular in our country.

Useful (for 2 kg of cutting):

three medium onions;
half a dozen small bay leaves;
a bottle of dark beer;
a handful of dark peppercorns;
salt.

To begin, crush the dark peppercorns in a mortar along with salt. Rub the slices into 3 cm cubes with a consistency of salt and pepper. Chop the onions into thick rings.

Place all the pieces of the future kebab in an enamel pan in this order: meat first, then a layer of onion rings. Crumble bay leaf on top. Then repeat: meat, onion, bay leaf. Then pour the entire mixture with dark beer. Marinate in the refrigerator. Exposure time is one real day.

Place pieces of perfectly marinated slices on skewers, alternating with onion rings. When frying, the meat can be basted with the remaining beer marinade.

A universal marinade for any type of meat

This option is suitable for kebabs made from lamb, pork, beef, poultry, and valuable river fish (sterlet and other sturgeon). Even for the liver.

Useful (for 2 kg of good fillet):

4–5 large onions;
the same amount of tomatoes;
a bottle of light unfiltered beer;
one lemon;
salt and freshly ground dark pepper.

Start by cutting the tomatoes into small cubes. Chop the onions into thick rings. Grind the salt and peppercorns in a mortar.

Mix all ingredients in a large glass dish. “Massage” the meat for a couple of minutes. Cover with a plate and press down with a weight. Marinate for 3 to 12 hours in a cool place, depending on the type of starting raw material.

Place the processed meat on skewers along with onion rings. Fry on the grill. Serve with fresh herbs, tomatoes, and other vegetables.

On light for chicken

An easy recipe for chicken skewers.

Useful (for 1 kg chicken fillet):

one bottle of light beer (Lager, Pilsner);
two onions;
one teaspoon of dried oregano;
a pinch of salt and freshly ground dark pepper.

Cut the chicken breasts into comfortable size pieces. Rub with a mixture of salt, dark pepper and oregano. Cut the onions into slices (like orange slices). Place the meat and onions in a separate container and pour in light beer. Marinating time is 3–4 hours.

Grill, form skewers from pieces of chicken and onion slices.

On light beer and ginger ale for chickens

Useful (for frying 2-3 chickens):

a bottle of ordinary light beer;
a bottle of lemonade;
a bottle of sparkling ginger ale;
half a bottle of snow-white dry wine.

Take a sealable marinating bag. Pour all drinks into it. Place the chicks and close the bag. It's not enough to shake him. Marinate overnight (that is, in the dark) or for several hours as needed. Twist the bag occasionally while marinating.

Grill marinated chicken. Use the remaining marinade as a gravy during frying or serve as a sauce.

On light for shrimp: recipe with photo

Useful (for 1 kg of unpeeled shrimp):

half a bottle of light (preferably unfiltered) beer;
one tablespoon each of watery honey and citrus jam;
one clove of garlic;
fresh ginger root (1 cm);
one teaspoon each of dry mustard powder, ground paprika;
salt and freshly ground aromatic pepper.

Start by processing the garlic with ginger. Grate both this and that. Mix honey with confiture and heat in a saucepan: they will be useful in their most watery form. Combine all the ingredients in a large bowl, pour in the beer and mix well until the mixture is homogeneous.

Marinate the shrimp in the prepared consistency for no more than 3 hours. Pork - from 6 to eight hours.

On black for barbecue pork

half a bottle of dark “velvet” beer;
half a glass of lemon juice;
half a glass of dry wine;
salt and dark pepper - as needed.

Mix drinks in a comfortable container. Add salt and season with freshly crushed black pepper. Mix well. Use for marinating, suitable for frying pork meat (neck, loin, etc.) over an open fire.

Beer + vinegar

An all-purpose barbecue recipe. Various meats are suitable: pork, veal, lamb.

one bottle of light beer (preferably unfiltered);
half a glass of vinegar;
a pair of medium onions;
salt and ground red pepper - as needed.

Chop the onions into thin rings. Mix a glass of water, vinegar and onion rings in a separate container. Add salt and season with ground reddish pepper. Place cooked meat in marinade. Marinate for 6–8 hours. About an hour before the end of the process, add a bottle of beer to the marinade and stir.

Grill the marinated meat.

With porter or stout for beef

With beef, as the hardest meat, compared to other types, you can allow yourself more experience.

Will come in handy (for 2 kg of good “kebab” beef):

half a kilo of onion;
a glass of vegetable oil;
a couple of lemons;
a bottle of strong dark beer;
four cloves of garlic;
spices (oregano, pepper mixture, dried paprika, dry mustard powder);
salt.

Prepare the meat: cut it into large cubes with a side of 5 cm. Place them in the deepest container and fill with foamy drink. Set aside for an hour and a half.

During this period of time, prepare the marinade. Cut the lemons in half, squeeze out the juice and mix in a separate container with vegetable oil. Add garlic crushed using a press.

Combine spices: take 6 teaspoons each of dry mustard and oregano and half the consistency of peppers and dried paprika. Cut the onions into half rings.

After an hour and a half, drain the beer into some container and put it in the refrigerator. You will also need it during the frying step.

Rub the spice mixture into the beef pieces. “Massage” the onion rings over the meat: the juice should begin to release. Then mix the onion with the meat, pour in the lemon-butter mixture with garlic. Keep in the refrigerator for 12 hours, after which proceed to frying.

To give the meat the brightest, most pronounced flavors, it is worth stepping back from the usual types of beer (Lager, Unfiltered Wheat) and taking a closer look at different types of ale.

Pork kebab in beer - soft and juicy recipe

Have a nice day everyone!

Pork kebab in beer is perfect for ceremonial picnics and feasts in colorful corners in nature. The meat will have an unsurpassed taste and will be soft.

It is imbued with a light, almost imperceptible aroma of beer hops and beer malt. When meat is fried, it loses a small amount of alcohol content because the alcohol evaporates.

How to marinate shish kebab in beer

You can marinate what is called reddish meat in beer: beef, lamb and pork.

But it is best to choose pork meat for such a shish kebab - it absorbs the smell of beer unsurpassedly.

It is best to use pieces of brisket or shoulder. The meat must be fresh, not frozen and with thin layers of fat.

And be sure to prepare the sauce for the barbecue - you will find the recipe on this page.

Have to take:

pork – one and a half kg;
light beer – up to 0.5 liters;
onions – up to 5 pieces;
spices and salt to taste.

Marinating process:

1. Wash the meat and cut into pieces. If you grill shish kebab in the summer, you can cut the pieces into large pieces - the kebab will be juicy.

In cold weather and strong winds, it is better to cut the meat smaller (up to 4 cm).

2. We cut the onion. You can grate the onion, then the taste and smell of the onion will be pronounced. For lovers of fried onions, we recommend cutting them into rings.

3. Place the pork in a deep bowl (ideally a saucepan). Add your favorite spices, do not add salt yet.

Leave the meat in this dry marinade for half an hour (room temperature).

4. After 30 - 40 minutes, pour the freshest beer over the meat and set the pan aside for marinating for about three hours, and in the refrigerator for 6 to 12 hours.

A very important point is that the meat is lightly coated with beer, but does not float in it. We will add salt 10 minutes before frying.

5. Before you start grilling over charcoal, skewer the meat. Alternate pieces of meat with onions.

Make sure that the largest pieces are in the middle of the skewers - they will fall under the most powerful heat.

6. We put all the skewers on a tray and transfer them to the grill. We pour the marinade with beer into a bottle, and we will use it again.

7. During frying, turn the meat over from time to time and carefully pour beer marinade from a bottle over it. In half an hour the kebab will be ready.

8. Place the prepared shish kebab into a pan (iron or clay) and cover. You should not use food-grade plastic.

Marinade for shish kebab in beer

√ It is better to take live beer for our marinade, in other words, not pasteurized. In this case, the kebabs will acquire a particularly catchy smell.

√ Live beer can be replaced with canned beer, but not filtered. You shouldn’t skimp and buy more expensive beer (for the sake of this option you can).

√ If, however, the funds were not enough, you can replace the beer with ordinary kvass.

Video - Shish kebab in beer

The recipe in the video may differ from the text in the article!

Kebab recipes in beer

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

What beer is suitable

When marinating chicken, pork or beef, you should take into account some subtleties on how to marinate meat for barbecue in beer.

You should not take pasteurized. It is better to give preference to “live” or unfiltered. This particular product retains the full aroma of hops and malt.

For pork or chicken, a weak, light drink is more suitable - wheat variety, light ale. If you want to add the most pronounced flavor, you can use amber ale. And for beef, choose the most durable black varieties. There is no need to save, because the success of the entire dish will depend on the properties 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 (that is, the dark time of day) before the day when you are going to cook. But even a couple of hours in such a marinade will prepare the meat for frying and give it the desired characteristics.

Beer marinade recipe for pork shish kebab

The beer marinade for barbecue unsurpassedly emphasizes the taste of pork; it makes its structure 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 traditional 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 great;
1 small spoon of coarsely ground dark pepper;
2 tablespoons dried coriander;
salt to taste.

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

Chicken kebab with beer

Beer-marinated chicken shish kebab is great to cook with the addition of mayonnaise. A dish according to this recipe will be very fragrant, appetizing and tasty.

To make it you need to take:

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

The most suitable seasonings for this dish are:

2 teaspoons coarsely ground dark pepper;
3 tablespoons of all chicken spices.

Wash the meat under running water, dip in a napkin, and cut into pieces of your preferred size.
Place the meat pieces in a container, add salt and mix.
Add mayonnaise and beer, mix everything thoroughly.
Now add onion half rings and lemon slices. Mix thoroughly again, as if rubbing the mixture into the chicken.
Add spices and pepper, grind once 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.
When frying over coals, you can additionally baste with drained marinade.

For the beef shish kebab

Beef meat is tougher than other types, therefore it requires a special approach in production. The beer drink helps make the kebab soft and fragrant. For production you need:

2 kg 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 of pepper consistency;
6 teaspoons oregano;
3 cloves of garlic;
salt to taste.

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

Shish kebab from any meat in beer will turn out very soft and juicy, it has a pleasant, subtle smell of malt. This variation will appeal to lovers of meat dishes. We also recommend recipes for quick marinades for barbecue.