Shashlik in apricot beer marinade

Name: Shashlik in apricot beer marinade
Cook time: 25 min
Total time: 25 min
Yield: 10
Ingredients: 1.5 kg flushed pork neck; 4 Branches of rosemary; 1⁄4 l dark ale; 2 TABLESPOONS Oil; 2 TABLESPOONS Apricot Jam; 3 red peppers; 5 Onions; 2 Branches; 7-10 Tbsp fresh laurel; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 10 wooden or metal skewers

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

Have you ever pickled shashlik in a marinade of beer and apricot jam? No? Then you should catch up quickly - a little sensation from the grill!

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 10

1.5 kg flushed pork neck
4 Branches of rosemary
1⁄4 l dark ale
2 TABLESPOONS Oil
2 TABLESPOONS Apricot Jam
3 red peppers
5 Onions
2 Branches
7-10 Tbsp fresh laurel
7-10 Tbsp Salt
7-10 Tbsp Pepper
10 wooden or metal skewers

Directions

1
Wash the meat, dab dry and cut into large cubes. Wash the rosemary, remove the needles and chop finely. Mix beer, oil, rosemary and jam. Pour over the meat and cover with at least
2
Chill for 2 hours.
3
Clean, wash and cut the peppers into pieces. Onions peel, halve and cut into thick slices. Wash the bay leaf if necessary, shake dry. Pluck off leaves.
4
Remove the meat from the marinade, dab dry. Alternately put the paprika, onions and bay leaf on 10 skewers. Grill on the hot grill for 15-20 minutes. Turn more often and spread the rest of the marinade around the meat several times.
5
Season with salt and pepper. Serve with herb satsiki and radish salad.