Marinade for barbecue with beer. Beer marinade for meat: how to prepare it. Marinade for beef shish kebab with beer

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.

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.

If you want to perfect your pork kebab and its marinade, try using beer for this purpose.

The meat will begin to give off the aroma of malt and fresh bread, and the idea of cooking pork neck kebab in beer is not so bad.

Marinating pork kebab in beer requires observing some subtleties of preparation.

For example:

You should not use pasteurized beer. It is necessary to take “live” beer or at least unfiltered one. It retains the taste and aroma of malt and hops
beer can be replaced with homemade kvass on Borodino bread. This way, subtle notes of cumin will also be introduced into the aroma of the kebab.
Before pouring liquid marinade over the meat, add herbs, spices, onions and let stand for at least 30 minutes.
the time spent in the marinade should not exceed 3-4 hours. The fermentation process when adding a yeast product is inevitable, and it can ruin the taste of the meat

And now recipes for making marinade with beer.

Marinade for pork shish kebab in beer

Ingredients:

pork meat (shoulder) - 2 kg
beer - 0.33 l
onions - 5 pcs. small size
spices, salt - to taste

How to cook pork shish kebab in beer:

1. Cut the meat into pieces and the onion into rings. We take small onions specifically so that we can plant them between pieces of meat so that they don’t burn when frying.

2. Place the pork in a saucepan with a lid, where it will marinate, add the onion and seasonings with salt. Leave the meat in the dry marinade for at least 30 minutes.

3. Pour beer over the kebab and leave for another 2-3 hours.

4. Approximately 30 minutes before the end of marinating, light the fire and prepare the coals for frying the kebab. When the coals are almost ready, thread the kebab onto skewers, alternating meat and onions. Leave the marinade to drizzle over the meat while frying to make it juicier.

5. Fry pork kebab marinated in beer for about 20-25 minutes. It is better to put the finished meat in a ceramic dish with a lid or in an enamel one, but not in a plastic one.

Pork shish kebab in dark beer

The pork for this kebab should not be very fatty; the neck or boneless loin will do.

Ingredients:

pork (neck) – 2 kg
3-4 onions
dark beer – 0.5 l
vegetable oil – 20 ml
salt, bay leaf, black peppercorns

Cooking pork shish kebab in beer:

1. Clean the meat from large veins and cut into large pieces.

2. Cut the onion into large half rings, combine with pepper and broken bay leaf.

3. Add onion and vegetable oil to the meat, pour in dark beer, mix well. Leave the meat to marinate overnight.

4. Before putting the meat on skewers, add salt to taste and mix well. Place the pieces close to each other, removing the onion and bay leaf.

5. Fry the pork shashlik in beer for 15-20 minutes, turning every couple of minutes so that the meat does not burn. We use dark beer marinade to drizzle the meat during cooking.

The readiness of the kebab is checked with a sharp knife: the liquid released when cutting a piece of meat should be transparent.

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 chicken in beer?

Chicken in beer is prepared very simply, only the marinades differ. Beer is also popular because it blocks the formation of carcinogenic substances during grilling. The first task that housewives face is: what type of beer to choose? The classic version is light filtered.

Chicken in beer is a universal recipe, so you can marinate meat both in bottles and in barrels.
Dark beer gives chicken a bright color, but also a bitter taste.
The bird turns out delicious if sour cream or cream is present in the dish.
Spices include soy sauce, coriander, oregano or dry basil, paprika, you can add mustard and lemon juice.
The bird should be of medium size.

Drunken chicken - recipe with beer

The most famous and popular recipe is chicken in beer in the oven. The liquid evaporates, the meat is saturated with steam, acquiring a wonderful aroma and a golden crust. It is best to take wings, drumsticks, thighs, hams and fillets. It is important that the pieces are the same and bake evenly. Beer should be dark, unfiltered.

chicken – 1.5 kg;
dark beer – 0.5 l;
honey - 1 tbsp. l.;
grainy mustard - 1 tbsp. l.;
garlic – 4 cloves;
water – 2 l;
salt – 3 tbsp. l.

Dilute salt in water, put meat in the solution for 5 minutes.
Mix spices with mustard, garlic and honey.
Grate the chicken.
Pour a quarter of the beer, add dry herbs.
Place the broiler on a baking sheet with water.
Chicken in dark beer should be baked for 1 hour.

Whole chicken in beer in the oven

Whole chicken in beer is often prepared with the addition of potatoes. It is cut into circles and placed around the jar on a baking sheet to absorb the fat. The potatoes also need to be salted and sprinkled with spices. For a standard oven, the optimal chicken option is 1 kg. Any type of beer will do. The meat turns out very tasty with the addition of sour cream.

chicken - 1 kg;
beer – 0.5 l;
garlic – 4 cloves;
sour cream – 4 tbsp. l.;
potatoes – 3 pcs.;
salt – 1 tsp;
pepper – 0.5 tsp.

Cut the potatoes and place them on a baking sheet around the jar.
Mix sour cream with garlic, pepper and salt.
Rub the chicken with spices, coat it with sauce, and place it on a can of beer.
Bake for 1 hour.

Chicken stewed in beer

An equally well-known option is chicken in beer in a frying pan; the drink gives the meat not only an original taste, but also a beautiful color. It will take about half an hour to cook. Any type of beer is suitable, but experienced chefs still recommend darker ones. It is preferable to use thighs or legs from chicken.

chicken – 1 kg;
beer – 250 ml;
onions – 3 pcs.;
garlic – 2 cloves.

Rub the chicken with spices, salt, pepper and crushed garlic, marinate for half an hour.
Chop the onion, fry it, spread it around the edges of the pan.
Place pieces of chicken in the center and fry the meat on both sides.
Pour in beer and boil.
Simmer for 15 minutes over low heat.

Chicken legs in beer

It is important to consider that in a gas oven, chicken in beer can quickly brown on top, while remaining raw underneath and inside. Therefore, it is recommended to cover the top of the carcass with foil and remove it after half an hour of baking. If you don’t risk trying this option, you can cook chicken legs in beer in the oven.

chicken drumsticks – 8 pcs.;
light beer – 300 ml;
onions – 2 pcs.;
celery – 1 pc.;
rosemary – 2 sprigs;
garlic – 3 cloves.

Chop the onion and celery, mix with crushed garlic.
Sprinkle the mixture over the chicken laid out in the pan, add rosemary and spices.
Pour in beer and bake for 50 minutes.

Chicken wings in beer in the oven

A great picnic appetizer - chicken in beer in the oven, recipe with wings. Very tasty both cold and hot, it is best to cook on gas, then a crispy crust is guaranteed. But electric ovens do not have this effect, so the meat will then need to be additionally fried.

wings – 1 kg;
light beer – 0.5 l;
garlic – 3 cloves.

Season the wings with salt and pepper and leave for half an hour.
Place tightly on a baking sheet, sprinkle with seasonings and garlic.
Pour in beer to cover halfway.
Bake for 20 minutes on high heat, then the same on low, until golden brown.

Chicken in beer with potatoes

Chicken baked in beer with potatoes will surprise your guests with your culinary talent. Beer is used for marinade, making the meat juicy and tender. Any part of the chicken will go; it’s better to take a light beer. The chicken needs to be salted, peppered, poured with an intoxicating drink, and marinated for no longer than 5 hours.

chicken – 700 g;
beer – 350 ml;
potatoes – 4 pcs.;
sour cream – 2 tbsp. l.;
ketchup – 1 tbsp. l.;
water – 200 ml.

Marinate the chicken and place in the pan.
Chop the potatoes and cover the meat.
Cover with water and bake for 25 minutes.
Mix sour cream and ketchup, spread on meat and potatoes.
Bake the chicken fillet in beer for another half hour.

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.

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.

Kebab recipe in beer

Are you planning to relax in nature and are thinking about how to cook delicious meat? We offer you an excellent recipe for shish kebab in beer. What are its advantages over other options? Firstly, it is very easy to prepare. Secondly, it does not require large expenditures on products. And the most important thing is that meat prepared according to this recipe turns out to be extremely tasty, tender and aromatic. Have you ever wanted to try kebab? We invite you to use our recipe.

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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.

What beer is suitable

Before you make meat marinated in beer, you need to know that not every intoxicating drink is suitable for marinating. There is no need to buy a pasteurized alcoholic drink for this purpose, since it will not give the desired taste to the meat.

The best option for preparing beer marinade would be light or dark unfiltered “live” beer, which has a strong taste. The kebab in beer comes out tender, juicy, with a subtle aroma of malt and hops. However, during the frying process, all the alcohol evaporates, so the dish itself turns out to be non-alcoholic.

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:

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 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.
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 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:

Rinse the meat with running water, dip with a napkin, 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 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.
When grilling over charcoal, you can additionally baste with drained marinade.

Marinade for beef shish kebab with beer

Beer marinade works well for beef. The recipe for 1 kg of beef includes the following products:

1 liter of draft dark beer,
2 large onions,
1 tbsp. l. mustard,
a small amount of ground black pepper and salt.

The onion needs to be chopped. The foamy drink must be mixed with mustard, salt and pepper, and then add onion. The beef must be cut into small pieces, poured into a pan, and then pour the prepared marinade over it and mix everything well. Finally, cover the container with a lid and place it in the refrigerator for 10 hours to marinate.

During the roasting process, the dark beer will impart a caramel-bread flavor to the beef. If desired, you can add lemon, oregano, and ground paprika to the marinade.