Barbecue is already a tradition, an integral part of summer holidays. But there is a recipe for meat kebabs on beer. This marinade is used to keep the kebab soft. Such a dish will have a delicate, piquant, juicy, bright and unusual taste. And the meat is simply marinated.
It is necessary
- -meat (chicken, pork, beef, lamb);
- -beer (preferably dark "Baltika 3";
- -onion;
- - pepper, salt;
- - stainless steel skewer (to avoid oxidation);
- - a saucepan or container (the size depends on the amount of meat and marinade);
- -knife;
- - a cutting board for raw meat and a board for onions.
Instructions
Step 1
How to choose meat for barbecue?
-Pork
A neck with layers of fat will have an advantage.
-Mutton
It is better to choose the meat of a young animal for barbecue. The fat of such meat should be white, not pale pink or yellowish. Lamb leg or ribs are great.
-Beef
It is necessary for cooking to choose a kebab from the neck, since this meat in this place is the most tender, from such meat the kebab will not seem dryish.
- Hen.
It is best to use legs or wings for chicken skewers. Dry breast meat is likely to disappoint you. But it can also be soaked well with marinade. More on this later.
Step 2
How to cut a shish kebab correctly?
-Pork.
It is better to cut the pork into pieces that will be about the size of a large chicken egg. This will make them easier to string along the grain. If you fry meat on a wire rack, then it will be more profitable to cut it into flat pieces about 2 cm wide across the fibers.
-Mutton
Cut the meat into small pieces, without trying to free it from all the bones. Long bones are worth chopping. Lamb leg can be thoroughly marinated, baked and whole.
-Beef
Cut into pieces that are about the size of a large chicken egg.
-Hen
Just cut into small pieces. If a leg or a wing, then you do not need to cut.
Cut the selected meat (pork is best, because it is fatty, more juicy) into the desired pieces. Not too small, otherwise there will be only dry coals after cooking. But it is not worth it for too large, tk. will take a long time to cook and may remain moist inside.
Important! You need to cut on a separate board for raw meat, because the meat is able to "absorb" the taste of those products that were previously cut on this board. Also, meat before heat treatment can be dangerous for our body, therefore, in order to maintain hygiene in the kitchen, use different boards for different types of products. Wooden planks work best. They usually do not oxidize the product and retain its natural flavor.
Step 3
How to make a marinade?
Chop the onion (on a separate "onion and garlic" board). You can cut finely and finely specifically for the marinade, and then use the remaining marinade for other dishes (spaghetti in sauce). Just remember that the marinade is stored at positive temperatures for 1-2 days. In the refrigerator for up to 3 days.
You can cut the onion into rings and cook it with the meat afterwards.
Mix beer (about half a liter per 1.5 kg of meat) with onions, add pepper and salt.
It may seem to you that the meat will still turn out tough. Then add finely chopped kiwi fruit or pineapple pieces to the marinade. This will help speed up the process and the meat will be softer. Important! Do not use vinegar in the marinade as the meat will be very rough. And in general, you need to control the amount of acidic ingredients, because their excess can lead to the opposite effect: the meat, on the contrary, will become more tough.
Step 4
How to marinate a kebab?
The marinade should be enough so that all the pieces are hidden in it. When adding the marinade to the meat, stir to distribute the marinade evenly.
The beer marinade gives a mild but bright taste. Keep the kebab meat in the marinade for 1 to 10 hours. Can be pickled overnight. Then every bite will be saturated. Pork.
The pork will marinate in just three hours, but if you leave it in the marinade overnight, the taste will not be affected. On the contrary, the dish will be juicier and will acquire a brighter taste, and the meat will only become more tender. Mutton.
Lamb is most favorably marinated for about five hours, unless it is milk lamb. When lamb cools, it loses its charm, so eat it hot! Beef.
Beef is a rather capricious meat for a shish kebab. Here it is necessary to marinate well, otherwise the shish kebab will "give" you rigidity. Leave the beef in the marinade overnight or more. Very well suited for beef marinade based on mineral water. But the beer will add a saltier flavor with hints of hops. Hen.
Chicken meat is that product for barbecue, which can be called the most pickled. It is enough to keep the chicken in the marinade for only half an hour or an hour. But if you leave the chicken in the marinade overnight, the kebab will be juicier.
Step 5
How to string a kebab?
You need to string the kebab on a stainless steel skewer. The meat should not hang down so as not to burn, but should be evenly distributed on the skewer. To prevent the meat from drying out too much, you must not leave a distance between the strung meat. You can string pineapple or kiwi between the pieces. So the meat will not be too tough (these two products will give up their moisture). You can string tomatoes (whole, otherwise they will simply burn) and cucumbers. Fried onions or garlic are also nice to eat.
Step 6
How to cook barbecue properly?
It is better to cook meat on the grill. After all, this is fresh air and the fumes do not settle on the meat.
Important!!! Everyone saw that when meat is cooked, fat drips and flows out of it. So that it does not lose its juiciness, water the kebab periodically with water during cooking. Make a couple of small holes in the bottle cap and by pressing on the bottle you will get directed streams (which will not drown everything in the world).
