Marinade for kebabs on beer

Marinade for kebabs on beer

It would seem that the meat, fried on coals, should be approximately the same. In fact, the marinade used greatly affects its taste. Among gourmets, marinade recipes are popular, giving meats a unique flavor. These include marinade for kebabs on beer. Do not be afraid that the finished dish will have an alcoholic taste and aroma - this will not happen. Alcohol is completely evaporated, and the meat will acquire a subtle taste of malt and hop.

Cooking Features

Beer can not be called quite an acidic product. For this reason, you need to know the rules by which it is necessary to marinate meat for shish kebab. Otherwise, it may be that the desired effect could not be obtained, and the kebab turned out to be dry and tough.

  • You need to start with a choice of meat for shish kebab. Do not expect to be able to cook a delicious kebab of old and frozen meat. Frozen meat is generally not used for kebabs. After all, when defrosting it will inevitably lose some moisture. If it is insignificant when stewing or boiling meat, it may play a fatal role when roasting on charcoal: the kebab will be dry and tasteless. The most tender kebab is obtained from the meat of young animals, and it is cooked faster.
  • Beer marinade is not suitable for all types of meat. It is so different from the classic that it’s hardly possible for anyone to marinate lamb in it. The taste of poultry beer also barely reveals beer. It is best to marinate pork or beef in beer - in this case, the kebab will be excellent.
  • As already mentioned, beer does not have high acidity, so by itself it will not be able to soften the meat fibers greatly. The onion juice helps him in this. For this reason, onion for beer marinade no need to regret. Moreover, the finer the onion is cut, the faster and better the meat is marinated. If you need to marinate it as quickly as possible, onions can even be grated large.
  • Meat is not marinated in aluminum and wooden utensils. There are serious reasons for this: aluminum, when in contact with acidic products, emits harmful substances, wood absorbs marinade. It is better to use enamel, glass, ceramic dishes, as well as stainless steel dishes.
  • Beer for pickling meat is not suitable for everyone. It is better to refuse from pasteurized, since it is unable to give the expected taste to the meat. Preference is given to unfiltered “live” beer. Whether it will be light or dark depends on the selected recipe.
  • Do not salt the marinade, as the salt draws moisture from the products. If you do not want the meat to be dry, salt it just before frying.
  • If you don’t want the fermented beer to spoil the whole taste of kebab, you need to marinate the meat in the fridge. Under natural conditions, it should not stand in the marinade for more than three hours, but it is even better to reduce its time in the heat to a minimum.
  • As already mentioned, marinade on beer refers to soft varieties of marinade. To obtain the expected effect to keep the meat in it need for quite some time. If it comes to beef, it is desirable to pickle it for about 12 hours. Pork will be ready for frying a little earlier - after about 8 hours. So take care of marinating meat is necessary on the eve of the day on which you plan to have a picnic.

It is advisable to choose the recipe for marinade on beer, taking into account the type of meat used for kebabs.

Marinade for pork shish kebab on beer


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

Method of preparation:

  • Wash pork. Blot her with paper napkins. Cut into pieces suitable for kebabs (about 5 cm). Put in a container in which you plan to marinate.
  • Finely chop the garlic with a knife.
  • Cut the onion into thin half-rings and remember it with your hands so that it will put the juice.
  • Put onion, garlic, and spices to the meat. Stir it with your hands so that all components are distributed evenly.
  • Fill the meat with beer and refrigerate.

Marinating pork in beer should be 6-8 hours, so it is better to do it in the evening - during the night it will just have time to marinate. When frying, be sure to sprinkle the meat with beer marinade and do not forget to turn the skewers more often.

Marinade for beef kebabs on beer


  • young beef - 2 kg;
  • dark beer - how much will leave;
  • 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;
  • black ground pepper - 10 g;
  • salt - to taste.

Method of preparation:

  • Wash and dry the meat with a towel. Cut across the fibers thick layers of about 5 cm and repel, placing in a package. Cut into large cubes.
  • Fill the meat with beer so that it covers it completely. Leave for an hour and a half.
  • Drain the beer and put it in the fridge - you will water the meat when frying.
  • Squeeze the juice from the lemons and mix it with vegetable oil.
  • Crush the garlic into this mixture.
  • Sprinkle meat with spices, including mustard powder, and mix well.
  • Cut the onion into thin half-rings. Well remember his hands - you need to start to stand out juice.
  • Transfer the onion to the meat, mix.
  • Fill the meat with a mixture of butter and lemon juice. Store in the refrigerator for 10-12 hours.

Perhaps this marinade recipe will seem unusual to you, but don't let it stop you - a kebab of beef marinated in this way is excellent. Do not forget to only salt the meat shortly before frying.

According to the above recipes you can make marinade on kvass. For this, homemade kvass is used. The best made on Borodino bread - it will give kebab a pleasant taste and aroma of cumin.

Marinades for kebabs on beer or kvass will appeal to gourmets who are looking for a new taste of their favorite dishes. In addition, marinate the meat according to the recipes is not difficult, even for an inexperienced chef.

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