Surely many could have heard that beer is used as a marinade for shashlik..
It is believed that this method of preparation will make even the toughest meat softer..
But this is not the only feature of beer, says our magazine’s expert on cooking issues, chef Yulia Arkhipova.
Beer helps improve the smell and taste of ‘difficult’ types of meat, which include, for example, lamb.
How to properly prepare such an unusual marinade?
If you want the shashlik to turn out perfect, then you shouldn’t skimp on buying ingredients: the best marinade is quality beer, which is sold on tap.
For every kilogram of meat, take one and a half liters of drink.
Chop the meat and put it in a convenient bowl. Pour in the beer itself. All that remains is to add salt at your discretion. You can also add spices.
You need to leave the meat for a few hours so that it becomes softer and tastier.
