How to marinate shish kebab with kefir. Shish kebab on kefir: recipe

Shish kebab is an incredibly tasty and satisfying dish, about which legends are made, and recipes for its preparation are passed down from generation to generation. No one will be indifferent to the soft meat cooked with love on the grill or open fire.

The right marinade is the key to a delicious dish

From the very moment when man learned to make fire, he made his first attempts at cooking meat over a fire. Thus, the meat that our ancestors prepared can be called the prototype of modern kebab. However, ancient people did not care about how to make meat even softer and more tender. Over time, a marinade was invented that became an indispensable companion to barbecue.

Cooking the most tender kebab

In order to marinate kebab in kefir, you will need: - Any meat. You can choose any meat, but kefir marinade is ideal for pork, beef or chicken kebab.

So that no one goes hungry, it is better to follow the formula: per person – 0.5 kg of meat

Kefir. There should be a lot of the main ingredient for the marinade. Therefore, it is better to take 0.5 liters of kefir per kilogram of meat. - Spices and seasonings. To marinate meat, you don’t have to think about what dried herbs to use. The easiest way not to make a mistake when choosing them is to buy a bag of ready-made seasonings for barbecue. - Onions. - From the dishes you will need a large bowl or pan.

So, wash the meat thoroughly, cut it into pieces and dry it. Cut the onion into half rings. Then place the meat and onions in the pan. Gradually pour in kefir, stirring the meat. Now add the barbecue seasonings and mix everything thoroughly. Cover with a lid or foil and place in the refrigerator to marinate. It only takes a few hours to marinate pork or chicken. Beef loves a long marinating process, so it is better to leave this type of meat in the refrigerator overnight. Shish kebab marinated in kefir can also be prepared at home. To do this, just place the meat on a baking sheet and put it in the oven. During cooking, do not forget to pour the kefir left over from the marinade over the meat.

Pork kebab with kefir turns out surprisingly juicy, tender and soft.

The main advantage of kefir marinade is that lactic acid bacteria are able to penetrate deeply into the fibers of meat and soften it.

The marinade also neutralizes the excessive pungency of spices, leaving only a slight tang and a pleasant aroma of fried meat.

Let's find out the most popular recipes for how to cook pork kebab in kefir marinade.

Pork shish kebab photo

• pork (loin, neck or tenderloin) - 2 kg
• kefir - 1 l
• onions - 3-4 pcs.
• salt to taste
• spices to taste

To prepare pork kebab, spices such as sage, coriander, basil, ginger, anise, as well as paprika and a mixture of Italian herbs are often used.

Oregano, suneli hops, thyme, red pepper - almost any seasonings with which you like to cook meat at home - are perfect additions to the kefir kebab recipe.

Cooking shish kebab in kefir marinade:

1. Rinse and dry the meat. First cut across the grain and then lengthwise into square pieces. Place the chopped pork pieces into an enamel bowl.

This type of cutting will ensure that the meat cooks evenly. For optimal cooking time, the pieces should be approximately 3-5 cm in size.

2. Chop the onion. You can cut it into rings, half rings, or just chop it very finely. Place the chopped onion in a bowl with the meat.

3. Add spices and mix well. Leave for 15 minutes.

4. Then pour kefir over the pork, stir again, cover the bowl with a lid or cling film.

5. Place the meat in the refrigerator to marinate for 4-8 hours, preferably overnight, so the kebab will marinate well and be guaranteed to be delicious.

6. Remove the meat from the refrigerator and add salt to it half an hour before cooking.

7. Thread the pieces of meat onto skewers, removing the onion from them so that it does not burn during frying. Place on the grill and cook the pork kebabs until they are golden brown.

To ensure that the pieces are evenly fried, do not forget to periodically turn the skewers.

Serve with fresh vegetables and herbs.

Pork shashlik with kefir and mineral water

Ingredients:

• pork – 2 kg
• kefir – 1 l
• onion – 5 pcs.
• fresh basil - a bunch
• sparkling mineral water – 100 ml
• salt, pepper - to taste

How to cook pork kebab with kefir:

1. Cut fresh meat into small pieces.

2. Peel the onions, chop some through a meat grinder, and chop the rest into rings.

3. Place portioned pieces of meat into a deep container, add salt and pepper, and pour onion gruel. Stir.

4. Add finely chopped basil and pour kefir and mineral water. Mix thoroughly, place onion rings on top over the entire surface and put the marinating pan in the refrigerator for about 10 hours.

5. After this, salt the pork a little more and carefully thread the meat onto skewers.

You can alternate with tomatoes, pieces of lard, and onions.

6. Fry the kebab on well-heated coals, periodically turning the skewers and sprinkling the meat with mineral water.

Serve the finished kefir kebab immediately to the table with any sauce, plenty of fresh herbs, pickled onions, etc.

Marinating pork shish kebab in kefir marinade with butter

Ingredients:

• pork - 1 kg
• onions - 3 large heads
• kefir 2.5% fat - 500 ml
• ground black pepper - 0.5 tsp.
• salt - to taste
• sugar - 0.5 tsp.
• vegetable oil - 3 tbsp. l.
• fresh parsley - a small bunch

How to marinate pork in kefir:

1. Rinse the pork well and cut into matchbox-sized pieces.

2. Peel the onions and cut into large rings.

3. Wash the greens and chop finely. Place in a bowl and cover with oil.

4. Place the meat in the same bowl, pour over some of the kefir and “knead” by rubbing the kefir into the pork.

Gradually add kefir while continuing to stir. Salt and pepper, add sugar.

5. Place in the refrigerator overnight.

6. Thread the pieces onto skewers, alternating with onion rings.

7. Fry over burnt coals on all sides until cooked.

Tips on how to make a good pork kebab with kefir

1. If the desired fermented milk product is not at hand, replace it with yogurt, fermented baked milk, and natural low-fat yogurt.

Any dairy product that contains bacteria responsible for the fermentation process is suitable: they are directly involved in the process of softening meat fibers.

2. The leaner the meat you choose, the more fatty dairy product you can use. If the piece is fatty, then season it with low-fat or 1% kefir.

3. 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.

• 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 for more time. 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.

According to statistics, 90% of people when asked: “What is your favorite dish?” They answer without hesitation: “in kefir.” The recipe for its preparation lies in proper preparation. In order for the meat to become soft and juicy, it must first be marinated - this is a whole ritual. Many people believe that shish kebab does not tolerate women’s hands, but the main thing is not who fries it, but how it is cooked.

Choosing meat

When choosing, look at its freshness. It is advisable to buy chilled pork that has not been frozen. The softest and most tender part is the entrecote on the bone, neck or collar. The meat must be cut into small proportional pieces. If you make them too large, the pork kebab in kefir will be raw in the middle. The marinade recipe will be described below.

You should not chop it, otherwise the meat will become dry when grilled over coals. Fresh vegetables, herbs and herbs are perfect for garnish. The best pork kebab is made with kefir and vinegar. Let's look at a few simple options for preparing this beloved dish.

First recipe

For a kilogram of pork you will need onions (7 heads), black pepper, salt, dill. These are the standard products that are needed to prepare pork kebab. Marinade - kefir (1.5 liters).

Rinse the meat well and cut it into medium pieces. Cut the onions into rings along with the greens. Place the ingredients in a deep cup: meat, then onions and dill. And so on in several layers. Fill everything with kefir, salt and pepper, put something heavy on top and put it in the refrigerator for 6-8 hours. Thread the meat onto skewers and fry over hot coals. You can string onions and vegetables along with the meat. You need to constantly monitor the kebab and turn it over in a timely manner.

Pork kebab in kefir: recipe two

Products: (1 kg), onions (5 pieces), spices for meat, kefir (250 ml), mayonnaise (250 ml), salt.

Mix the onion, cut into half rings, in a bowl until juice forms. Add mayonnaise and kefir to it. Lastly, add the pieces of tenderloin and mix well so that each piece is under the marinade. Pepper and salt to taste. In order for the meat to be tender, it must be in the marinade for at least 10 hours, and preferably all night.

In general, the marinade can be made from any available components, it all depends on taste preferences, culinary talents and imagination. The ingredients can be combined with each other. In some cases, vinegar, mineral water, white wine, beer, pineapples and even kiwi are used.

How to properly grill shish kebab?

The marinated and skewered meat must be placed on hot coals. In order to light the coals, they first burn firewood; non-resinous tree species are best suited for these purposes. Only when the wood is completely burned can you lay out the skewers. During the frying process, the meat is poured with the remaining marinade, vinegar or water.

To prevent burning, the skewers must be turned over periodically, allowing the meat to cook on all sides. On average, cooking takes about half an hour, but it all depends on the heat of the coals and the size of the meat itself. Don’t be afraid to experiment, and you will get your own unique pork kebab in kefir! The recipe, as you can see, is accessible.