Usuba
Chicken Kebab in Beer Marinade
Beer in the marinade tenderizes the meat and gives it the aroma of bread with hops and malt. Honey, mustard, lime, and cilantro complement the flavor, while soy sauce creates a glossy caramelized crust. The skewers are served with a yogurt sauce with coriander and cilantro.
- Prep
- 120 min
- Cooking
- 30 min
- Total
- 150 min
- Standard serving
- 336.4 g
Ingredients
Total 14- Chicken fillet
200 g≈ 1 pcs - Garlic
3.75 g - Beer
37.5 ml≈ 2.5 tbsp - Soy sauce
12.5 ml≈ 2.5 tsp - Honey
25 g≈ 1 tbsp - Chili flakes
0.188 g≈ 1/4 tsp - Dijon mustard
1.25 ml≈ 1/4 tsp - Olive oil
3.75 ml≈ 3/4 tsp - Yogurt
24.752 ml≈ 1.5 tbsp - Sour cream
12.376 ml≈ 2.5 tsp - Lime
10.5 g≈ 1/4 pcs - Ground coriander
0.225 g - Cilantro
to taste≈ 1 tbsp - Ketchup
to taste
Instructions
- 1
Step 1
Prepare all ingredients.
- 2
Step 2
Cut the chicken fillet into 3 cm pieces and place in a bowl.
- 3
Step 3
Mince 3 garlic cloves.
- 4
Step 4
In a bowl, mix honey, Dijon mustard, olive oil and soy sauce.
- 5
Step 5
Add chili flakes, minced garlic and pour in beer. Mix the marinade well.
- 6
Step 6
Pour the marinade over the chicken, mix well, cover and refrigerate for 2 hours or overnight.
- 7
Step 7
Thread the chicken pieces onto skewers or sticks. Reserve the marinade for basting.
- 8
Step 8
Grill over well-burned charcoal. Turn every 2–3 minutes and brush with marinade. In 7–8 minutes, the chicken will be ready.
- 9
Step 9
Prepare the sauce: mix honey with sour cream, add 2 cloves of garlic passed through a press, ground coriander, chopped cilantro, lime juice and salt to taste.
- 10
Step 10
Serve the skewers with fresh cilantro, ketchup, and yogurt sauce.
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