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Cooking With Beer
Loredana Beasley
'London Drinker Beer Festival' Catering Manager.
Meat and vegetable kebabs in beer marinade
Ingredients - serves 4.
600g fillet beef or pork, diced.
4 large tomatoes.
2 capsicum bell peppers.
300 ml of best bitter.
6 tbls of vegetable oil.
2 cloves garlic.
1 tsp of chilli powder.
2 tsp of ground coriander.
1 tsp ground ginger.
1 tsp paprika pepper.
Fresh coriander, chopped.
Salt and pepper to taste.
+ 4 kebab skewers.
Cut the tomatoes into quarters and the peppers into pieces.
Mix the beer, oil, coriander and spices together. Pour the
mixture on to the meat and leave it to marinade for three
hours or more.
Skewer the meat, tomatoes and peppers (or other vegetables
to taste). Cook on a hot barbeque, preferably using proper
lump wood charcoal, not briquettes. A cooker grill may be
used, though the taste will be inferior. Use the marinade
to moisten the kebabs from time to time. Serve with rice or
potatoes and a crispy green salad.
TIP:
– if using wooden skewers, soak them in water for 10
minutes beforehand to prevent them burning on the BBQ.
Reproduced from the Full Pint, Issue 1.
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