Beer-Marinated Pork Shashlik – Tender and Juicy on the Grill
Tender and Juicy on the Grill - use fresh pork neck with fat layers for the best results. Grill to perfection over hot coals.
Updated : 10 June, 2025
Easy
More than 1 hour.
Ingredients
1.5 kilograms
Pork
3
Onion
0.3 liter
Beer
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
To check if the meat is ready, pierce it with a knife. If the knife slides in easily and clear juices run out, it's done. If the juice is pink or red, continue cooking. For this recipe, it's best to use fresh meat instead of frozen. Otherwise, the cooked meat may turn out dry. Which part of the pork is best for shashlik? Choose pork neck with fat layers. This will ensure the shashlik is juicy and tender.
Preparation
Step 1
Prepare all the ingredients listed in the recipe. Which part of the pork is best for shashlik? The softest and juiciest shashlik comes from the neck. I recommend using fresh pork that has not been frozen.
Step 2
If your meat was frozen, defrost it in advance. Wash the pork under cold running water and pat it dry with paper towels to remove excess moisture. Cut the meat into evenly sized small pieces and place them in a deep bowl.
Step 3
Peel the onions, rinse them in cold water, and grate them using a coarse grater. Alternatively, you can pass them through a meat grinder. Add the onions to the meat.
Step 4
Add salt and black pepper to taste. At this stage, you can use your favorite spices or a ready-made shashlik seasoning blend. This time, I used only salt and ground allspice. Mix everything thoroughly.
Step 5
Pour beer into the bowl. You may need more or less beer than stated in the recipe. The meat pieces should be covered with liquid but not floating in it. Add the beer gradually, stirring constantly. Cover the bowl with a suitable lid or plastic wrap. Let the pork marinate at room temperature for one hour, then refrigerate for at least two to three hours. If possible, leave it overnight.
Step 6
Light the grill. Once the wood has burned down and is covered with white ash, begin cooking. Thread the marinated meat onto skewers, removing any excess onion from each piece beforehand.
Step 7
Place the skewers on the grill. Cook the meat until done, turning it periodically. If flames flare up under the skewers, sprinkle a little beer or plain water to extinguish them. The cooking time depends on the size of the meat pieces and the heat of the grill. To check for doneness, make a cut in the largest piece. If you see clear juice, the shashlik is ready.
Step 8
Serve immediately with fresh vegetables, salads, and various sauces!