Surely many people have heard that beer is used as a marinade for shashlik.
It is believed that this method of cooking will make even the toughest meat softer.
But this is not the only feature of beer, says Yulia Arkhipova, an expert on cooking for the BelNovosti online publication.
Beer helps improve the smell and taste of "complex" 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 choice for the marinade is high-quality beer, which is sold on tap.
For every kilogram of meat, take one and a half liters of drink.
Grind the meat and put it in a convenient bowl. Pour in the beer itself. All that remains is to add salt to your liking. You can also add spices.
You need to leave the meat for several hours so that it becomes softer and tastier.
