Recipe for soaking pork kebab in kefir. Pork kebab with kefir - a simple step-by-step recipe
No vinegar, wine or lemon juice. But these products are good for young meat. But kebab is different. Vinegar oxidizes beef that is not in its first youth, and lemon dries it out. White table wine is also good in moderation. Let's try to go the other way and cook kebab in kefir. The recipe for frying it over coals is not much different from the classic method. The whole secret is in the marinating. Enzymes contained in lactic acid products make it more tender and juicy.
Another advantage of such a marinade is its low cost: a liter costs several times less than the same amount of the worst wine. In addition, I used the expression “fermented milk products”. This means that you can use yogurt, ayran, low-fat sour cream... However, I repeat, it is better to take full-fat (3.2%) fresh kefir. So, let's start cooking. There are many ways to cook meat on skewers, but any kefir kebab recipe begins with a description of the marinade. As a first example, let's take pork neck.
If you have one and a half kilograms of meat (washed, cut into pieces), then take three onions and finely chop them or chop them on a coarse grater. Mix with meat, gently massage everything with your hands. At the same time, do not forget to salt and pepper it. Then pour in about half a liter of kefir. The pork should be submerged in the liquid, but not completely submerged. Add one and a half spoons of granulated sugar to the marinade. This simple trick will remove all the bitterness. We cut three more onions into rings and sprinkle them over the meat. Cover with a lid. The recipe for kebab in kefir requires keeping the meat in this state for an hour, then putting the vessel in the refrigerator overnight.
Having pulled out a bowl of pork in the morning, we do not rush to drain the liquid and throw it away. Thread the pieces of meat onto a skewer. We alternate them with slightly pickled onions that still retain their freshness. Next, the recipe for kebab in kefir is not much different from other methods of preparing grilled meat. We place the skewers on the grill over the burnt coals, but do not forget to occasionally brush the sides of the pork with the kefir marinade using a silicone brush. This way it will be covered with a fragrant crust and will not dry out.
The kefir recipe has its own nuances. Especially if you bought several whole broilers, and not some individual parts of the carcass. After all, the cooking time for breasts, wings or thighs is different. Therefore, if you have whole carcasses, different parts of the bird’s body go on separate skewers. For the marinade, prepare a saffron infusion - we need 2 spoons of it. Pour a quarter glass of kefir and olive oil into it. Add finely chopped 1-2 cloves of garlic and 2 onions, half a spoon of grated orange zest, 2 spoons of pepper and juice squeezed from two lemons.
This recipe for kebab in kefir also suggests whipping this mixture in a mixer, then putting the cut chicken meat in it for 7 hours. But that's not all. Separately prepare the sauce for lubrication during frying. Heat a couple of tablespoons of butter, squeeze the juice of one lemon into it, add half a spoon of saffron infusion, pepper and salt. Lubricate the meat on the skewers with this sauce. You need to place the skewers 3-4 centimeters from small coals of medium heat and turn them over quite often.
Sun, summer, relaxation...
As you know, no outdoor recreation in the summer is complete without barbecue.
The most tender and juicy kebab is made from pork meat. Therefore, today we have put together for you a collection of recipes for making marinade for pork kebab with kefir.
Marinade for pork shish kebab with kefir - basic principles of preparation
The main ingredient for preparing marinade for pork shish kebab is a fermented milk product - kefir.
Thanks to its properties, the meat turns out to be very tender, but at the same time juicy. And of course, no good marinade is complete without a lot of onions. Depending on the recipes and the amount of meat soaked, you may need from four to five heads to a kilogram. Onions are usually cut into rings or half rings.
All kinds of spices and seasonings will give the kebab a spicy, refined taste.
To vary the taste of the kebab, garlic, lemon, basil, parsley, wine or beer are added to the marinade.
Ingredients:
Three kilograms of pork;
Two liters of kefir;
Two kilograms of onions (onions);
Barbecue spices, salt, pepper.
Cooking method:
The pork pulp is cut into pieces of the desired size. Place the meat in a deep bowl and add seasoning.
The onion is cut into half rings and poured over the pork. Mix with your hands and pour in kefir. Cover with a lid and place in a cool place for several hours, or overnight.
After the time has passed, the meat is prepared for frying over the fire. Thirty minutes before frying, the meat is salted. Then they are threaded onto skewers and fried over charcoal.
Marinade for pork shashlik with kefir, soaked in layers
Ingredients:
One and a half glasses of kefir;
Two teas. lie paprika (sweet) ground;
Pork neck (one and a half kilos);
Four onions;
Ground pepper - three teaspoons. false;
Salt - four teaspoons. lie
Cooking method:
The pork neck is thoroughly washed, the fat is trimmed off if desired, and dried. Then cut into rectangular pieces. Peel the onion and cut it into rings.
Place a layer of meat in a bowl, add seasonings and salt. Then lay out the onion rings in an even layer, then the meat and onions again. Each layer is sprinkled with seasoning and salted.
The top of the meat is completely filled with kefir, covered and placed under a “press”.
Leave to marinate in a cool place or refrigerator, preferably overnight.
The marinated pork is threaded onto skewers. You can put onion rings between pieces of meat.
Fry over coals, constantly twisting the skewers.
Marinade for pork shish kebab with kefir and lemon
Ingredients:
One kilogram of pork pulp;
One lemon;
Bulb;
Basil;
Kefir – 1 glass;
Black peppercorns;
Cooking method:
- The meat is cut into pieces and placed in a glass container. Pour squeezed lemon juice over the pork, sprinkle with basil, and add kefir. Add pepper and finely chopped onion. All ingredients are mixed and marinated for two hours.
- Marinated pieces of meat are placed on skewers or branches of fruit trees. You can place onion and fat rings between the pieces of meat. The meat is fried over coals, constantly turning the skewers.
Marinade for pork shish kebab with kefir and powdered sugar
Ingredients:
Pork neck – one and a half kilograms;
Kefir – half a liter;
One and a half tea. lie powdered sugar;
Seven bulbs;
Salt pepper.
Cooking method:
The pork neck is washed, cut into pieces and placed in a deep bowl, preferably glass.
The onions are peeled and half of one head is grated. The resulting mass is added to the meat. Salt, pepper, mix with hands.
Gradually pour in kefir so that the meat is saturated with it, but does not “float” in the kefir. Sprinkle powdered sugar on top and mix again.
The remaining heads of peeled onions are cut into rings and placed on top of the kebab. Leave to marinate for eight to ten hours in a cool place or three hours in the room.
The marinated meat is threaded onto skewers. Fry over coals without fire.
Marinade for pork shashlik with kefir “Steppe spaces”
Ingredients:
Pork – one kilogram;
Onions - three pcs.;
A glass of kefir;
5 table. lie fat;
Parsley, onion, dill;
6-7 garlic feathers;
Ground black pepper;
Cooking method:
Pork is cut into wide pieces 13-15 centimeters long. Place in a deep bowl and pour over kefir. Leave to soak. Meanwhile, finely chop the onion, garlic, and herbs. Add salt, pepper, fat and mix thoroughly. Minced greens are placed on strips of meat soaked in kefir, wrapped and placed on special skewers or thin skewers with a sharp end.
The shish kebab is fried over hot coals, carefully turning and sprinkling with water. As a side dish, you can prepare crumbly rice porridge or boiled potatoes.
Marinade for pork shish kebab with kefir and coriander
Ingredients:
Pork (three kilograms of pulp);
A kilogram of onions;
A liter of kefir;
One table. l ground coriander;
One table. l chili pepper;
Salt pepper.
Cooking method:
The pork pulp is cut into rectangular pieces.
The onion is peeled and cut into rings.
Place the chopped meat in a deep bowl. Place onion rings on top, add salt and pepper. Mix the kebab with your hands and add kefir.
Cover the pan with a towel or lid. Place in the refrigerator for several hours.
The marinated meat is placed on skewers along with onions. Fry over coals, sprinkling periodically when an open fire appears.
Marinade for pork shish kebab with “Paradise” kefir
Ingredients:
For one kilogram of pork - 150 grams of onion;
Twenty grams of ground black pepper;
A glass of kefir;
Fresh tomatoes (four to five pieces);
Cooking method:
- The meat pulp is cut into 2*2 cm squares, placed in a deep bowl (preferably glass) along with onion cut into rings. Sprinkle with salt and pepper, pour in kefir and leave for four hours.
- Once the meat is marinated, it is threaded onto skewers. You can alternate: a piece of meat, onion rings, a tomato slice. Grill the kebab over good heat from the coals. The skewers should be constantly rotated so that the kebab does not burn.
Marinade for pork shish kebab with kefir and basil
Ingredients:
Three glasses of low-fat kefir;
Fresh herbs (mint, dill, parsley, basil,).
Cooking method:
Fresh herbs are chopped. Basil and mint are crushed by hand, tearing off the leaves.
The onion heads are peeled and cut into half rings.
Place the prepared ingredients in a saucepan, add kefir and stir the resulting mixture.
The meat is soaked in the prepared marinade for several hours.
Marinade for pork shish kebab with kefir
Ingredients:
One liter of kefir;
Three table. l oil (vegetable);
Four onions;
Salt pepper.
Cooking method:
- The onion heads are cleaned and cut into rings. Then put it in a saucepan. Mix well with your hands. The onion should give juice. Salt, add spices, pepper. Then pour in kefir and add vegetable oil.
- Mix the finished marinade well and soak the pork pieces in it.
Marinade for pork shish kebab with kefir “Mountain Echo”
Ingredients:
One kilogram of pork;
Five onions;
Six tomatoes;
150 grams of kefir; No.
Two tables. bed of acid (acetic);
Green onion feathers (two hundred grams);
Ground black pepper;
Cooking method:
- The meat pulp is cut into pieces and placed in a deep bowl (preferably glass). Add finely chopped fresh tomatoes, green onions, salt, sprinkle with pepper, pour over vinegar and kefir. All ingredients are mixed. They put it “under pressure” and put it in the cold.
- The marinated kebab is threaded onto skewers. Onion rings and slices of fresh tomatoes are placed between them. They are grilling shish kebab. At the same time, constantly turn the skewers and sprinkle with marinade, especially when an open fire appears.
Marinade for pork shashlik with kefir and khmeli-suneli
Ingredients:
Half a kilogram of onions;
One liter of kefir;
One table. lie khmeli-suneli;
Salt, seasonings.
Cooking method:
Onion heads are peeled and cut into rings. placed in a deep dish. Salt, pepper and season with suneli hops. Mix well with your hands (squeezing the onion a little).
Pour in kefir, let the marinade sit and soak the pork in it.
Marinade for pork shish kebab with kefir and tomatoes
Ingredients:
Two kilograms of pork pulp;
Kefir - one package;
Two lemons;
Six to seven onions;
Half a kilogram of tomatoes;
Two bunches of fresh dill;
Salt, seasonings.
Cooking method:
The meat is washed and cut into square or rectangular pieces (according to taste and desire). Place the chopped pieces in a deep bowl and add salt. Add seasonings and spices, stir the kebab with your hands.
The onions are peeled and cut into rings. Lemons are cut into rings using the same rings.
The tomatoes are cut into four parts. Finely chop the dill with a knife.
All prepared ingredients are combined with meat and mixed. Add kefir and leave to marinate, preferably in the refrigerator.
Marinade for pork shish kebab with kefir and mineral water
Ingredients:
Pork pulp - two kilograms;
Kefir - one pack;
Five onions;
A bunch of fresh basil;
Mineral water (carbonated);
Seasonings, salt;
Cooking method:
Freshly purchased, unfrozen pork meat is cut into pieces, cutting off bones and fibers.
Two or three onions are passed through a meat grinder or grated. The remaining onions are cut into half rings.
Place pieces of pork in a deep bowl, add pepper, salt and chopped onion. Stir and add chopped basil. Then add kefir and sparkling water.
Mix again with your hands and sprinkle with onion rings. Cover and leave to marinate.
Before stringing the kebab onto skewers, the meat is salted a little more. Between pieces of meat you can string tomato slices and onion rings.
Fry the meat over coals.
Marinade for pork shish kebab with kefir “Ordinary”
Ingredients:
Pork neck;
Kefir – two glasses;
Three onions;
Salt, spices for marinade.
Cooking method:
The pork flesh is cut into square pieces, the onion is chopped into rings.
Combine the ingredients and mix well with your hands. Add seasonings and salt. Then kefir is poured.
Leave to marinate in a cool place. The meat is then threaded onto skewers and grilled over charcoal.
Marinade for pork shish kebab with kefir - tricks and useful tips
The longer the meat is marinated, the more tender and juicy the kebab turns out. But you should not soak the meat for more than 12 hours.
To check the readiness of the kebab, cut a piece of meat on the skewer with a knife. If the meat is light in color and clear juice comes out of it, the kebab is ready.
To add additional flavor to the kebab, during frying the meat can be sprinkled with beer, wine or kvass. Such kebab will not only have an exquisite taste, but will also not burn.
We have already told you about how delicious pork kebab can be prepared with mineral water.
And now a slightly different, also proven recipe for kebab with kefir and mineral water, in which you can marinate not only pork, but also different types of meat.
Pork kebab with kefir and mineral water
Secretly, it was this method of preparation that the secretaries general of the Soviet state used for outdoor recreation as one of the best.
Pork shish kebab with kefir and mineral water
The meat turns out much softer and more tender than, for example, if you prepare a marinade for shish kebab with vinegar and retains its natural taste.
- pork meat (neck) - 2 kg
- 0.5 l kefir
- 0.5 l mineral water without gas
- onions - 2 kg
- salt to taste
Cooking kebab with kefir and mineral water:
1. For the marinade, mix kefir and mineral water in a bowl, add onion, cut into rings, and salt to taste.
2. Cut the pork meat into large pieces and place in the prepared marinade.
3. Keep in the refrigerator for 8-12 hours, transfer to a container and go to barbecue.
Marinade for shish kebab using kefir and mineral water
How to make kebab with kefir and mineral water:
1. Rinse the meat with cold water and cut into pieces suitable for frying shish kebab. Place in a container.
2. Peel and cut the onion into rings. Wash and cut the lemon into slices. Chop the dill.
3. Mix kefir and mineral water.
4. Add onion, lemon and dill to the container with meat, pour in the liquid mixture.
5. Place in the refrigerator for 4-5 hours.
A proven way to cook kebab with kefir and mineral water is to soak it first in mineral water (for 2 hours), and then marinate with kefir and spices (5-6 hours), after draining the water.
varivkusno.ru
How to marinate and cook kebab with pork kefir
It's nice to get out into nature with friends in warm spring weather, especially during long weekends. And what trip out of town would be complete without aromatic, tasty barbecue?
Pork is especially popular for preparing this dish. This is not surprising - it is this meat, thanks to the layers of fat found in it, that during frying acquires a delicious juiciness and soft taste.
Let's take a closer look at this marinade option for barbecue meat, such as kefir.
How not to make a mistake when choosing pork
What to consider when buying meat:
How to properly marinate pork kebab in kefir
- Kefir, 3.2% - half a liter;
- Sugar - fifteen grams;
- Onions - six medium-sized pieces;
- Salt and pepper to taste.
Kefir makes the marinade softer than vinegar. But the less aggressive effect of kefir on pork means that the meat will have to be kept in the marinade for twelve to twenty-four hours. No need to add a lot of spices.
Cut the meat into medium-sized pieces, standard for barbecue.
Cut the onion into rings and mix it with the meat in a container.
Pour kefir there and mix again.
Add sugar to the mixture and mix everything again.
Leave the meat in the marinade to stand for about an hour at normal temperature.
Place the container in the refrigerator and leave to marinate for at least twelve hours.
Preparing kefir marinade for pork shish kebab
A quick marinade recipe for pork kebab is the best option if you are short on time.
A simple recipe for pork barbecue sauce made from juicy tomatoes. How to cook, secrets and tips.
In the grill on the fire
The best kebab is cooked outdoors using a grill, on skewers. How to properly prepare this delicious dish?
First of all, you need to light a fire under the grill. To do this, dry branches are taken, and after they are lit, special charcoal is added to the fire. The coals should smolder and not give off an open flame.
At the same time, thread the meat onto skewers. The pork is threaded along the fibers; the pieces are squeezed (very slightly) with the palm of the hand during the threading process. If the coals in the grill are already hot, then the skewers can already be placed in it. Now all that remains is to periodically turn the meat until it is completely cooked. The shorter the distance from the meat to the coals, the faster the kebab will cook. The finished meat is removed from the skewers and served with herbs and sauces to taste.
The inability to go outdoors should not deprive you of the pleasure of enjoying the taste of pork kebab. You can prepare it at home. Of course, it won’t have the taste of charcoal-grilled meat, but you can definitely please your family with a delicious dish.
You can perfectly bake pork marinated according to the above recipe in the oven either in a baking dish or in a sleeve. You can also stick the meat on special skewers and bake it. Set the oven temperature to one hundred and eighty degrees, bake for an hour to an hour and a half. It all depends on the age of the pig.
Young pork cooks faster.
How can you diversify the kefir marinade?
Pork in kefir acquires an incredibly mild taste. But not everyone can be satisfied with a marinade with a minimum of spices. What can you add to the marinade besides salt and pepper:
But remember: do not add too many spices - you risk overpowering the taste of the pork and ruining the dish.
Little tricks
Marinade is the most important stage in preparing barbecue, because the final taste of the meat depends on it. But its preparation also plays an important role. Here are some useful tips for these actions:
- If you do use frozen meat, then add mustard to the marinade and leave the meat with it for one or two hours. This will keep the meat juicy. After which you can further marinate the pork to your liking;
- The use of firewood in the grill gives the barbecue flavor;
- Sprinkle the kebab with wine or water while cooking and it will not dry out.
Now you know how to properly marinate pork kebab in kefir, how much and what spices you can use in it, and how you can then prepare marinated pork. And that even if you can’t get out of the city, you can cook barbecue at home.
Thanks to the kefir marinade, you will get tender meat that can be easily chewed. We hope that our tips will help you have a great time with friends and enjoy a wonderful meat dish.
notefood.ru
How to cook kebab with kefir: recipe for an original marinade
Shish kebab marinated in kefir has a very delicate taste. Often, barbecue is the favorite dish of many people; it is an integral attribute of picnics and outings.
There are many options for preparing shish kebab, the main difference being the marinade. Today we will give a recipe for how to cook kebab with kefir, which turns out surprisingly juicy and soft.
The barbecue marinade itself does not have a specific dosage of ingredients; often everything is done “by eye” and to taste, so the meat can turn out differently.
Ingredients
To make a delicious kebab according to our recipe, we will need the following ingredients:
Pepper, basil, thyme, oregano 1 tsp each;
Garlic: 1 head.
Meat for shish kebab
In principle, the kebab according to our recipe is not particularly fancy; any meat is suitable for this recipe. It can be not only fillet, but also meat with bones.
We remove the veins from the meat, wash it, and dry it. We cut into pieces so that they fit on a skewer. Peel the onion, wash it and cut it into rings or half rings. When you pour it into the meat, mash it with your hand so that the slices separate and the onion releases its juice.
Meat cooking process
Add the juice of half a lemon to the meat. Salt, add seasonings, pour in kefir and spread sour cream. Mix. Peel the garlic and squeeze it through the garlic press. Stir again, cover with a lid or plate and refrigerate for at least two hours. It’s better if you leave it overnight, so the kebab will turn out juicy.
How to cook kebab with kefir is up to you, so you can change the amount of ingredients or remove some of them. For example, you don’t need to add lemon juice or sour cream to the barbecue marinade. If you are removing juice, add a little vinegar. Instead of individual herbal seasonings, you can use ready-made seasoning according to the type of meat (chicken, pork, etc.).
You can make a marinade from kefir and do not add anything else except seasonings, in this case the meat will retain its flavor and it will not be changed by lemon and onions.
Lovers of skewered onions can make the onions separately in a bowl. Cut it into rings, sprinkle with lemon juice or vinegar. And put it on a skewer, alternating with meat.
Many people don't like garlic. Don't worry - in the above recipe, the garlic provides a subtle aroma that adds a subtle hint of meaty flavor. Bon appetit, you won't be disappointed with the kefir marinade.
Video recipes
Pork kebab in kefir marinade:
Chicken kebab in mayonnaise:
Soft and juicy pork kebab:
webdiana.ru
Pork shish kebab on kefir
Ingredients
Wash the meat, dry it with a paper towel and cut it into pieces 5x5 centimeters.
Peel the onion, wash it and cut it into large rings or half rings. Salt, pepper and add sugar. Mash the onion and spices with your hands.
Add chopped meat and barbecue seasoning to the mashed onion. Let's mix.
Then pour kefir over everything so that it completely covers the meat. Cover the meat with a plate and place a weight on top. The load can be a can of water. Place the meat in the refrigerator to marinate for 6-8 hours, or preferably overnight.
Let's prepare the coals for the barbecue.
Place the meat tightly on skewers and place on the grill.
Grill the kebab on smoldering coals, turning constantly so that the meat is evenly heated and browned. Cook until golden brown crust. We check readiness with a knife by cutting a piece of meat. If the meat inside is light in color and produces clear juice, the kebab is ready. Serve the kebab with vegetables and sauces. BON APPETIT!
- Pork - 1.5 kg;
- Onions - 300 g;
- Kefir - 0.5 l;
- tomato - 1 piece;
- salt and pepper to taste.
Wash the meat, let the water drain, and dry it with a paper towel. We cut the pork neck to a size slightly larger than a standard matchbox. Place in an enamel, glass or clay container. Frankly, we cut off large pieces of fat; we won’t need them.
Peel and cut the onion into rings and add to the meat. There we also put a tomato cut into cubes with a side of about 1 cm. Salt and pepper. You can add a few finely chopped sprigs of cilantro, oregano, and mint.
Shake and open the package or bottle of low-fat kefir - 2.5% fat content is just right. We don’t pour kefir all at once. In general, there is no such goal - to use all the kefir. First, pour in 300 g. We begin to mix the meat thoroughly with both hands. And not just stir, but kind of press the kefir into the meat so that the pork absorbs the kefir to the maximum. If you feel that there is not enough kefir, pour more. And stir again. As a result, kefir should thickly envelop each piece of pork, but the meat should not float in the kefir marinade.
Now let’s lick the finger stained in the kefir marinade. The taste should be pleasantly salty. If the marinade is too salty, the situation is corrected by adding kefir. But it’s better not to allow this to happen.
Cover the container with a lid, plate or cling film. Leave in a cool place for 4 hours. We drink the rest of the delicious kefir. And we wipe the white mustache from our lips.
Then we proceed according to the scenario known to many. Barbecue, coals, skewers. We string it. And we turn the skewers, we turn. You can watch the process here. After 20 minutes, the pieces of meat will be browned. If you cook barbecue often, you can determine readiness experimentally. It's not for me to teach you. Otherwise, make a cut with a knife on one of the pieces of meat. If pink liquid oozes, keep the kebab over the coals some more. If the juice is clear, the kebab is ready. If the piece is dry, you missed it, the kebab is too dry. So don't get distracted, check the meat often with a knife.
Gone are the days when the best dish was a piece of fried mammoth - modern “hunters” require something more original. It is not known who was the first to come up with a recipe for kefir kebabs, but this method is one of the most popular among fans of country trips and picnics. Meat processed with this fermented milk product acquires amazing tenderness and juiciness, which is a good reason to try this technology.
Shish kebab with kefir is one of the simple but effective recipes, suitable even for children’s cuisine. The main advantage of kefir marinade is that lactic acid bacteria are able to penetrate deeply into the fibers of meat and soften it.
Secrets of the “correct” kebab
As you know, the crown and “crown dish” of almost any trip to the bosom of nature is properly cooked kebab meat. To prevent your efforts from going to waste, it will be useful to know small culinary secrets on how to marinate meat for a particularly successful dish.
- You are unlikely to get a tasty treat from an overly lean meat product. Give preference to a piece that has noticeable layers of fat - they will not allow the kebab to dry out into something incomprehensible on the skewer.
- The lighter the color of the piece of meat you like, the fresher it is. The cut site should be matte-smooth, without blood clots and a glossy slimy sheen (this is an indicator of the product being stale).
- The kefir kebab, the recipe for which we are studying, should be soaked at least a couple of hours before the planned trip - then the meat will be saturated with the aroma of the marinade components and will turn out surprisingly tasty.
- The tougher the meat from which you are going to cook shish kebab, the more sour the kefir that you will use as a dressing should be.
- If you don’t have the required fermented milk product on hand, replace it with yogurt, fermented baked milk, or natural low-fat yogurt. In a word, any dairy product that contains bacteria responsible for the fermentation process is suitable: they are directly involved in the process of softening meat fibers.
- The leaner the meat you choose, the higher the fat dairy product you can use. If the piece is fatty, then season it with low-fat or 1 percent kefir.
Shish kebab “Boyarsky”
Ingredients
- - 1 kg + -
- — 3 large heads + -
- — 500 ml + -
- - half a tsp. + -
- - taste + -
- - half a tsp. + -
- - 3 tbsp. l. + -
- - small bunch + -
Preparation
The beauty of this kefir kebab recipe is that the meat turns out soft, with subtle creamy notes and without the sourness that usually occurs when using lemon or vinegar. Such a treat will certainly become the “highlight of the program” at any picnic and will instantly “fly off” the plates.1. We wash the pork well and cut it into pieces about the size of a matchbox.2. Peel the onions (there may be more of them, depending on your wishes) and cut into large rings.
3. Wash the greens under running water, shake well and finely chop.
4. Pour the chopped greens into a deep saucepan or bowl and pour in the required amount of oil. Place the shashlik meat in the same container and add just a little kefir. We begin to knead the components like dough, as if “driving” the kefir marinade into the pork fibers.
5. Gradually add the remaining kefir to the bowl, making sure that the pieces seem to be enveloped in it and not just floating. Add salt and pepper (as much as you need).
Our kebab, marinated in kefir, will be ready in no less than four to five hours (to be sure, you can put it under pressure). We put the pieces on skewers, alternating with onion rings.
We are absolutely sure that marinating pork in a fermented milk product will certainly be appreciated by all guests: girls who prefer less spicy foods, men who consider it an excellent snack, and the smallest picnic participants.
Ideas for culinary experiments
- Use garlic when creating the marinade. Mash a few cloves in a garlic clove or finely chop them with a knife and add to the marinade mixture.
- Oregano, suneli hops, thyme, red pepper - in a word, almost any seasonings with which you like to cook meat at home - are perfect additions to the recipe for kefir kebabs.
- Some chefs recommend adding a quarter of a lemon or lime to the dressing - this ingredient will add subtle citrus notes to the dish.
- Instead of pork, you can take beef, lamb, chicken - depending on your preferences.
Once you try kefir kebab, you will certainly become an ardent fan of this dish!
