Pork kebab in beer is soft and juicy on the grill

Step-by-step preparation

Cooking time: 5 mins

1. STEP 1

   

   How to make soft and juicy pork kebab with beer? Completely simple! Prepare all the products indicated in the recipe. Which part of the carcass is best to use for making barbecue? Particularly soft and juicy kebab is obtained from the neck. For kebabs, I recommend using fresh pork that has not been frozen. .

2. STEP 2

   

   If you have frozen meat, you need to defrost it first. How to do it correctly, read the link after the recipe. Rinse the pork under running cold water and pat dry with paper towels to remove excess moisture. Cut the meat into small pieces of equal size. Place in a deep bowl.

3. STEP 3

   

   Peel the onion, rinse in cold water and grate using a coarse grater. Alternatively, you can pass the onions through a meat grinder. Add to meat.

4. STEP 4

   

   Salt and pepper everything to taste. At this stage, you can use your favorite spices or ready-made barbecue mixture. This time I only have salt and ground allspice. Mix everything thoroughly.

5. STEP 5

   

   Pour the beer into the bowl. You may need less or more beer than indicated in the recipe. Make sure that the pieces are covered with liquid, but not floating in it. Pour in the beer gradually, stirring everything constantly. Cover the bowl with the meat with a suitable lid or cling film. Let the pork marinate at room temperature for an hour. Next, put it in the refrigerator for at least two to three hours. If possible, leave it overnight.

6. STEP 6

   

   Light up the grill. When the wood burns out and is covered with white ash, proceed to the main cooking stage. Thread the marinated pieces onto skewers, first removing the remaining onion from each piece.

7. STEP 7

   

   Place the skewers on the grill. Fry the meat until cooked, turning occasionally. If a fire breaks out under the skewers, sprinkle the kebabs with a small amount of beer or plain water to knock down the flames. The cooking time for shish kebab depends on the size of the pieces and the degree of heat in the grill. You can check for doneness by making a cut on the largest piece of meat. If you see light juice, the kebabs are ready.

8. STEP 8

   

   Serve piping hot with fresh vegetables, salads and a variety of sauces!

Comments on the recipe

GalchonoK

23.10.2023

4.9

It must be delicious, I'll try it. Shish kebab with mineral water is also good, try it.

Alyona

23.10.2023

5

One of the most favorite summer dishes is, of course, barbecue! Beer marinade for barbecue can bring meat to perfection. I made pork shashlik in beer using “live”, unfiltered beer. Light, wheat varieties are better suited for pork; stronger, darker varieties are better for beef. The meat pieces slightly absorbed the aroma of malt and hops, and the kebab in the beer became soft and unusually tasty. And all the alcohol evaporated during frying. You need to marinate pork in beer for at least 8 hours, we usually leave it overnight. And for those who want it “right now,” a couple of hours in the beer marinade is enough. For the barbecue, we fried several whole tomatoes on skewers, and, of course, potatoes, transferring the pieces with lard. We had a big group this time, and while the girls were making salads and sauces, the boys quickly took everything off the skewers. These are the photos we got with what we managed to “save.”

joschkin

23.10.2023

4.6

No man can resist shish kebab in pork beer! Although the fair half of humanity will like it. Appetizing, unforgettable and very simple! The kebab turned out very tasty and beautiful. I’m adding this method of marinating to my collection of recipes.