Marinade for shashlik with tomatoes and dark beer
4 servings
60 minutes
This marinade for kebabs combines the depth of dark beer, the acidity of tomatoes, and the aroma of spicy herbs. Dark beer gives the meat tenderness and a rich flavor, while tomatoes add freshness and a slight tanginess, making the kebab especially juicy. Coriander and khmeli-suneli enhance the taste with warm Eastern notes, while rosemary and cilantro create a pleasant herbal freshness. This marinade is particularly good for preparing pork neck kebabs as it beautifully reveals its meaty texture. A dish rooted in Russian cuisine is suitable for cozy family gatherings as well as lively outdoor celebrations. Serve the kebab hot on lavash garnished with greens and fresh vegetables, enjoying its rich flavor and aroma.
1
Prepare all the ingredients.
2
Tear off the rosemary leaves and chop them together with cilantro.
- Rosemary: 2 sprigs
- Cilantro: 2 sprigs
3
Cut the meat and place it in a bag.
- Pork neck (collar): 1 kg
4
Mix passata with beer and soy sauce.
- Passata (sieved tomatoes): 100 g
- Dark beer (stout/porter): 150 ml
- Soy sauce: 30 ml
5
Add chopped greens.
- Rosemary: 2 sprigs
- Cilantro: 2 sprigs
6
Add crushed coriander seeds, khmeli-suneli, and mix well.
- Coriander seeds: 0.5 teaspoon
- Khmeli-suneli: 0.5 teaspoon
7
Pour the marinade into a bag, seal it tightly, and massage the meat well with your hands to distribute the marinade over all pieces. Leave the meat to marinate in a cool place (refrigerator) for at least 2 hours, preferably overnight.
8
Take the meat out of the bag, dry the pieces with a paper towel, and let them warm to room temperature. Light the grill. Skewer the meat.
9
Grill the meat on the barbecue on all sides until browned. To check if the meat is done, pierce it with a knife and ensure that clear juice flows out.
10
Serve the shashlik hot on lavash, garnished with fresh herbs and vegetables to taste, with tomato marinade.
- Cilantro: 2 sprigs