Marinade with beer for pork. Recipe for pork skewers on beer

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

The meat will give off the aroma of malt and fresh bread, and the idea of ​​\u200b\u200bcooking pork neck skewers in beer is not such a bad idea.

Marinating pork skewers in beer requires compliance with some subtleties of preparation.

For example:

• Do not use pasteurized beer. It is necessary to take beer "live" or at least not filtered. It retains the taste and aroma of malt and hops.
• beer can be completely replaced with homemade kvass on Borodino bread. So subtle notes of cumin will also get into the aroma of the barbecue
• before pouring liquid marinade on meat, add herbs, spices, onions to it 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 product with yeast is inevitable, and it can spoil the taste of meat

And now recipes for marinade with beer.

Marinade for barbecued pork in beer

Ingredients:

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

How to cook pork skewers in beer:

1. Cut the meat into pieces, and the onion into rings. We take small onions specifically to plant them between meat pieces, and they did not burn when frying.

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

3. Fill the barbecue with beer and leave for another 2-3 hours.

4. About 30 minutes before the end of marinating, make a fire and prepare the coals for frying the barbecue. When the coals are almost ready, thread the kebab on skewers, alternating meat and onions. Leave the marinade to drizzle over the meat as it cooks to keep it juicier.

5. Grill 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 skewers in dark beer

Pork for this kebab should be chosen not very fatty, neck or boneless loin is suitable.

Ingredients:

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

Cooking pork skewers 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 on skewers, salt the meat to taste and mix well. Plant the pieces close together, removing the onion and bay leaf.

5. Fry pork skewers on beer for 15-20 minutes, turning every couple of minutes so that the meat does not burn. Marinade with dark beer is used to sprinkle the meat during cooking.

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

History of barbecue

This is exactly the case when it is impossible to accurately name the country and time of origin of the dish. In general, the tradition of eating meat fried at the stake 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 is logical, but is not considered the correct and only true opinion. The thing is that shish kebabs, but under other names, are found in cookbooks of completely different peoples.

To understand the essence of the dish, it is enough just to understand the etymology of the word "shish kebab" itself, which comes from the Turkic "shish", which means skewer, respectively, everything that was cooked in this way began to be called shish kebab. Moreover, in many countries, paying tribute to culinary traditions, such dishes were called in their own way. Since the 18th century, the so-called "spinned" meat has been known in Russia - the trend can be traced with ease. Other peoples often worked by analogy due to traditions and similarities 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 cook "kebabs". But in America, meat that is twirled during cooking over time, instead of being twirled, was sometimes simply called "barbecue", which we are also well aware of today.

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

From all of the above, you probably could conclude that the science of how to cook shish kebab is known to every nation to one degree or another. But here is a delicious pork kebab, which we all love so much, not everyone can do it. Moreover, in many countries that are considered native to this dish, pork is not eaten at all. Well, what, pray tell, were we to do? Absolutely right, to figure out how to bring the pork kebab and its marinade to perfection. Obviously, the first thing that came to mind for 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 the idea itself is not so bad. But it should be noted that there are some subtleties in such preparation and pickling, and without observing them, the result will be so-so. So, what should you pay attention to if you have chosen a recipe for pork skewers in beer:

• First of all, remember that you should never use pasteurized beer to marinate meat. For this purpose, it is necessary to take beer "live" or, in extreme cases, at least not filtered. 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. So subtle notes of cumin will also get into the aroma of the barbecue - it will be just great;
• if you have chosen pork skewers, the recipe of which involves the addition of 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 a product with yeast. 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 skewers and more. Let's find out what rules there are in this science:

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

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

Pork barbecue ingredients

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

How to cook barbecue

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

   

3. Now we put the meat in a tray or pan with a lid, where it will marinate, after which we add onion and seasonings with salt to taste. Leave the meat in a dry marinade for at least 30 minutes. After that, fill the barbecue with beer and leave to marinate for another 2-3 hours;

   

4. About 30 minutes before the end of marinating, we make a fire and prepare the coals for frying the barbecue. When the coals are almost ready, we string the kebab on skewers in the 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, so the heat is always stronger;

   

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

   

6. Pay attention to the fact that after the barbecue, marinade remained in the tray, which can be used to sprinkle meat during frying - this way it is guaranteed not to dry out and will be juicier. So pour the marinade into a bottle - we still need it;

   

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

   

8. As the kebab is roasted, turn on the fire. It is worth gaping and the meat will burn - this is not good, so be on the alert;

   

9. The kebab is fried for about 20-25 minutes. Better not to dry it out. Even if at first glance the meat seems a little damp - remove from heat. It will "reach" in a saucepan. But if you overdo it, you get meat croutons without taste and aroma. When ready, the meat should look something like in our photo: be brownish in color with baked barrels;

   

10. Ready shish kebab is better to put in a ceramic dish with a lid. If you didn’t find one, then in enameled or steel, but in no case in plastic - it spoils both the taste and smell of the product and is dangerous for health, even food.

    

In this review of ours, you have learned how else you can marinate pork skewers and not only from it, and you may also have discovered new subtleties in cooking a meat symbol of relaxation and summer. If you know interesting and original recipes for barbecue and marinades for it,. Don't be afraid to share your secrets, they can make you famous. We wish you all great picnics and fruitful and delicious outdoor recreation. And HozOboz will continue to choose for you the best recipes of world cuisine. Remember, you can’t deny yourself a tasty treat, because this is bliss that can hardly be compared with anything. And HozOboz works to give you joy and a taste for life with pleasure through the best recipes.

Today I will not just tell you the recipe for juicy, soft like a sausage, tasty and fragrant pork skewers marinated in beer. And I will also debunk popular culinary myths from the field of cooking a real barbecue. Let's get started already.

Ingredients

• Pork ham 1.5 kg
• Bulb onion 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 skewers on beer:

You can take any meat: ham (like mine), tenderloin or neck - each barbecue will cook from the second and third options. Draft beer of your choice. Bottled is not worth it. It is better to take dill and parsley fresh and chop them well, if not, it’s not scary, take dried ones like mine. Coriander must be added, it is he who adds a magical aroma that spreads around the area during frying. So that coriander seeds do not interfere with the meal, it is better to take ground. I pray pepper in a mill, regular readers are already used to this. The onion is large, so it is easier to chop.

Onion Chopping:

We chop the onion into large half rings.

Put in a large bowl.

Adding spices:

Add all the spices to the onion. Salt.

Mix well and mix well.

End of marinade preparation:

Add beer to onion with spices. We try for salt, you should get a slightly salted marinade with beer. There is a myth that meat should be salted when it is ready. Just try once and make your choice. So let's try the marinade. It should turn out a little oversalted. Excess salt will take the meat.

Meat cutting:

Cut the meat into approximately equal pieces. Large or small does not really matter, it only determines the frying time.

Soaking pork skewers in beer:

Put the chopped meat in the beer marinade, mix well. Cover with a lid, put in a cool place. The optimal marinating time is 12 hours.

It is advisable to stir the meat every three hours. Do not believe those who say that after an hour you can already fry. Just try the result prepared according to my recipe.

Stringing on skewers:

I keep experimenting 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 string not a lot of meat, so as not to break the skewer under the weight of the meat.

Coal preparation:

We kindle the coals in advance. Meat can be laid out only when the coals are gray.

Putting the barbecue on the grill and frying:

We spread the skewers with meat, as in the photo. Close to each other. To keep them warm.

In the process of frying, regularly turn the kebab to achieve uniform frying 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 give the meat the smell of beer?”

-Thank you very much for the question, I completely forgot to write about it. You will not feel the smell of beer or alcohol, it simply does not exist.

“Can I cook pork skewers with beer and mayonnaise?”

-You can cook everything. Why add mayonnaise to this simple dish, I don’t understand.

“How to marinate pork skewers in beer the fastest?”

- I understand the question is about the marinating time. If you do not have time at all, you can reduce the time to 6 hours. 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 unsuccessfully marinated, even the most talented cook will not be able to fry it deliciously on coals. Picnic lovers did not have a consensus on what to soak meat pieces in before cooking them on the grill. The fact is that these compounds give a different taste to the finished dish, although they perform common tasks. Marinade for barbecue on beer gives the meat a flavor of malt and hops. The taste of alcohol, of course, does not remain - it disappears during cooking.

Culinary Secrets

In a beer marinade, you can marinate pork and beef - it fits perfectly with these types of meat. For chicken or other poultry, you should use a recipe in which beer plays a secondary role. This marinade is not suitable for lamb. , you can find out from a special material on our website. Now let's move on to our marinade on a foamy drink.

• You can marinate meat in light and dark beer - the choice depends on the recipe. Only one thing is important: the beer must be “live”, unfiltered. Only it can give the barbecue a unique flavor. Otherwise, you will simply translate the products.
• The 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 the chicken will be ready for charcoal roasting after 2 hours. Do you need to speed up the process? Add mineral water to the marinade and do not spare the onion.
• Onion juice helps the marinade soften the meat, so they put a lot of it in the beer marinade. The smaller it is cut, the faster the meat will marinate in it for barbecue. 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 barbecue taste different. Some people will like it, some won't. Whether it is worth rubbing the onion or cutting it enough, decide for yourself, taking into account your own gastronomic preferences.
• Marinating barbecue, do not forget to make sure that it does not harm your health. Keep the meat in the refrigerator - the longer it stays warm, the more it spoils, and the marinade does not save it from this. Do not marinate meat in aluminum utensils - upon contact with acid, this material forms harmful substances.
• The taste of the barbecue will depend not only on how successful the marinade recipe is, but also on the quality of the main product. The meat of an old animal and products that have been frozen are not suitable for barbecue. Even the most dexterous culinary specialist will not be able to restore their juiciness and make them tender.

Knowing the above rules, you definitely won’t spoil the kebab, it remains only 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 kebabs.

Marinade on beer for pork skewers

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;
• salt - to your taste.

How to marinate:

1. Wash the pork, dry it with paper towels, cut into pieces weighing about 35-40 g.
2. Peel the onions, cut them into rings. Remember with your hands so that the onion releases the juice.
3. Put onions and meat in a container in which you plan to marinate pork for barbecue. Sprinkle with spices. Do not add salt yet - it will draw all the juice out of the meat.
4. Mix the pork and onion with your hands, pour over the beer.

Put the container in the refrigerator for 5-6 hours. Can be left overnight. Salt and stir an hour before the planned frying of kebabs. After that, it is not necessary to put it in the refrigerator. It remains to string pieces of meat on skewers and fry on coals.

Marinade on beer for beef skewers

What do you need:

• veal - 2 kg;
• dark beer - 1 l;
• onions - 1 kg;
• lemon - 2 pcs.;
• mustard powder, ground black pepper - an incomplete tablespoon;
• vegetable oil (odorless) - a glass;
• salt - to your taste.

How to marinate:

1. Cut the meat into pieces about 4 cm in size, pepper, fill with beer. Leave for 1.5-2 hours in a cool place. Drain the beer. It is not necessary to pour it out - they will be able to water the barbecue when frying it on the grill.
2. Squeeze juice from lemons. Mix it with mustard and vegetable oil.
3. Cut the onion into thin half rings, crush with your hands.
4. Put the onion to the meat, mix with your hands.
5. Add sauce of butter, lemon and mustard. Stir again so that the marinade evenly covers all the pieces.

Marinate beef for at least 10 hours. If she lies in the marinade for 12-14 hours, it will be even better. An hour before cooking kebabs, salt the beef and mix again.

Marinade for chicken skewers on beer

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. Dip the chicken pieces in this mixture.
3. Add mayonnaise, mix.
4. Fill with beer, leave for 2 hours.

After that, 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.

Marinade on beer refers to mild varieties of barbecue marinades, but this is its only drawback. The foamy drink gives the meat a unique flavor with hints of hops and malt. Your guests will certainly appreciate your efforts, and a picnic in nature will be a success.

The long-awaited May holidays will finally begin soon. Well, which of us at least once in our lives has not fried on May kebabs with wine somewhere on the lake, in the forest or in the country? 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 barbecue. And what is the secret of a delicious barbecue? That's right, in the marinade! Considering the relevance of recipes for a good barbecue before the May holidays, we will share with you a wonderful and very simple recipe. So, barbecue in beer!

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

So, for starters, choose what kind of meat you want to cook. You can take pork, beef or lamb, but the best "comes" traditional shish kebab, from pork meat. This is due to the fact that it is pork that absorbs the beer taste and smell best of all, and in general it is customary to cook shish kebab from pork meat (at least in the homeland of shish kebab - in Georgia - they do just that). Do not 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 too cheap beer. It is best to buy something more expensive or even very expensive: it is better in quality. In the end, we will need quite a bit of alcohol, so we can splurge once.

In addition to meat and beer, the following ingredients will come in handy for us:

1. Onion - 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 barbecue. Based on these numbers when you buy meat. So, having dealt with the products, let's start cooking!

To begin with, rinse the meat and cut it into "barbecue" pieces. It is recommended not to make too large pieces, because this way they will not be able to fry properly.

Now wash and cut the onion into rings. For lovers, you can fry a little or stew the onion in a pan with a small fire.

Put the meat in a saucepan or any other container. Add onions and all the necessary spices there. Thoroughly mix the meat with your hands and leave it to stand for about an hour.

After this time, evenly fill the meat with beer. Leave it in the room for a couple of hours. After this period, send our kebab to the refrigerator for at least six to eight hours (but not more than twelve to fourteen!).

Now you can cook the fire directly. Everything is simple here: after the fire burns out and only hot coals remain, you should string the meat on skewers or put it on a barbecue device, and then send the kebab to the fire.

Ready! Now wait thirty to forty minutes (depending on weather conditions, the heat of the coals, the amount and thickness of the meat), remembering to periodically turn the meat over so that it does not burn. Fry the kebab until done, occasionally tasting it for doneness. When everything is ready, remove the meat from the heat and immediately serve it to the table. If you did everything right, 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!