Marinate the kebab in kefir. Juicy pork kebab in kefir: a recipe. Pork kebab on kefir with mineral water

From pickled to kefir meat turns out to be a hefty appetizing and tender kebab. Kefir marinade prevents the meat from drying out during frying, and it turns out juicy. But for this, it must be prepared in advance.

You will need

pork - 1.5 kg;
kefir - 500 ml;
sugar - 1.5 tsp;
onions - 7-8 pcs;
salt;
pepper.

Instructions

1. Prepare meat... If you use frozen pork, defrost it completely first. After that, wash thoroughly in cold water and let dry or wipe off with a paper towel. Rinse chilled pork well too. Cut meat into medium pieces. If you make huge pieces, they will take longer to marinate and cook in the future, if small, they will quickly fry, but will be slightly dry. Chopped meat place in a saucepan of the correct size.

2. Peel the onions. Finely chop half or chop in a blender. Put in a saucepan with meat m, add salt and pepper. You can add other spices and seasonings if you wish. Mix everything thoroughly. To realize if you've put enough in meat salt and pepper, taste the marinade. It should combine three tastes: sour - from kefir, hot - from pepper and salty - from salt.

3. Cut the onion into wide rings. Toss the middle of the onions and half of the chopped onion with meat m. Put the remaining rings on top - they will be needed for frying. Cover the shish kebab with a lid and let stand at room temperature for 1-1.5 hours, then refrigerate and marinate for about 10-12 hours. You do not need to put it in the refrigerator, then the marinating time will be 3-4 hours. You may not be able to stand meat in the marinade, if it is fresh and solid, it is allowed to cook it right away. However, the longer the pork is marinated in mayonnaise, the softer it will turn out and the faster it will be prepared.

4. Add kefir. Do not pour it in each one at once, do it slowly, stirring continuously meat... The whole piece should be completely covered with this fermented milk product, but not "drown" in it. Add about 1-1.5 teaspoons of granulated sugar and stir.

5. Cut the other half of the onion into huge rings and place on the surface of the pickled meat. Due to the fact that there will not be a lot of kefir on top, the onion will not sour and will not become too soft, but will only acquire the desired smell.

6. Cover the marinated pork saucepan with a lid and leave at room temperature for about 1-1.5 hours. After that, put in the refrigerator and leave for 10-12 hours. You may not bet meat in the refrigerator, and leave in the room for 3-4 hours. This time will be enough so that meat managed to marinate superbly. If you use fresh and good quality pork, it is allowed not to marinate it, but to cook it right away. However, the more huge in time meat will be pickled, the more appetizing and tender it will turn out.

A dish like shashlik, associated with nature trips with friends, fresh air and glorious companies. In order to get beautiful, gentle shashlik, the meat for it should be prepared in advance. Let's say pickle in kefir .

You will need

pork neck 1.5 kg;
kefir 3.2% 500 ml;
granulated sugar 1.5 tsp;
onions 5-7 pcs;
salt;
pepper.

Instructions

1. Prepare the meat. If you are using frozen pork, defrost it well in advance. Then rinse in cold water and pat dry with paper towels. Chilled pork also needs to be rinsed thoroughly. Cut the meat into large pieces. If desired, it is allowed to make small ones - this way it will fry faster, but it will be slightly dry. Large chunks will keep every juice inside. Place the pork in a large pot or bucket.

2. Peel the onions. Take half and chop it finely. It is allowed to use a blender or a huge grater. Transfer the onion to the pork, add salt and black pepper to taste. Stir the contents of the pan thoroughly. If desired, it is allowed to add any other spices and seasonings.

3. Start adding kefir. The main thing is not to pour it in right away, but to add it little by little. At the same time, stir the meat continuously, allowing the pork to absorb the fermented milk product. Observe the tier of kefir in the pan - it should not pour the meat, that is, there should not be a layer of kefir on top of the pork. Add about one and a half teaspoons of granulated sugar and stir in the meat.

4. Cut the other half of the onion into large rings and place on top of the pickled pork. Due to the fact that there is no kefir on top, the onion will not sour and become too soft, but will only acquire the desired smell.

5. Place the lid on the marinated pork pan and let it sit in the room for an hour. Later, put it in the refrigerator overnight (it takes about ten hours to marinate). If you are not busy shashlik Om the other day of the trip, and started pickling on the same day, then do not put it in the refrigerator, but primitively let it brew at room temperature for three to four hours.

6. Skewer the meat before frying, alternating with the large onion rings added at the end. It is also permissible to use a grate, while putting onion rings on the pork and between its pieces.

What kind of outdoor recreation without a fragrant, juicy barbecue? Fresh air, magic of a blazing fire, good company combined with the unique taste of traditional Caucasian cuisine will create a pleasant atmosphere and make your stay bright and unforgettable.

No one knows for sure who first came up with the idea to cook kebabs. It is only known that nomads from Eurasia fried them back in the 5th century.

There are many ways to prepare barbecue marinades. If traditional vinegar and mayonnaise are not options for you, try making kebabs with fermented milk-based marinade, which is especially popular in the East.

Kefir marinade gives softness and piquancy to the dish. It is often preferred when going outdoors with children - kefir makes the meat tender, and the seasonings are not too spicy.

Kefir marinade for chicken skewers

You need: 1 kg of chicken legs, 1.5 cups of kefir or fermented baked milk, 1/2 tsp. black allspice, 1/2 tsp. ground nutmegs, 1/4 lemon, 1/4 tsp. curry, 4 cloves of garlic, 4-5 onions, salt.

Preparation:

Divide the chicken legs into 5-6 roughly equal parts. Salt the meat and pour with lemon juice.

Now you need to take garlic, 2-3 onions, and grind them in a blender. Add kefir, curry, as well as ground nuts and black pepper to the mixture. Stir the marinade well.

Cut the rest of the onion into rings.

Put the chopped meat in a double bag and pour with kefir marinade. Put onion rings on top and mix everything thoroughly. Leave to marinate for 4-6 hours.

String pieces of meat on skewers, alternating with onions.

When cooking kebabs on charcoal, do not forget to pour marinade on them 1-2 times. This way they come out juicy and retain the pleasant notes of added spices.

Pork kebab in kefir

You need: 1.5 kg of pork neck, 500 ml of kefiriness 3.2%, 1-1.5 tsp. powdered sugar, 5-7 onions, salt, pepper.

Preparation:

Rinse chilled pork and cut into slices. Place in an enamel or glass dish.

Finely chop or coarsely grate half of the onion and add to the kebab.
Stirring the meat, salt and pepper the kebab.

Add kefir and stir the kebabs. Make sure that the meat is properly saturated with kefir, but not drowned in it. Add the icing sugar and stir again.

Cut the remaining onion into rings and place on top of the kebabs. Cover with a lid.

Such a kebab is marinated for 10-12 hours in the refrigerator, and at room temperature for only 3-4 hours.

When preparing pork skewers in kefir, string the meat on skewers, alternating with onion rings.

During frying, periodically turn over and pour the kebabs with water, kvass, wine or beer. This pork will be juicy and will not burn.

Kefir marinade for barbecue

Cooking kebabs in kefir marinade is a pleasure. Kefir does not dry out or make meat sour, like vinegar or lemon juice. Kebabs marinated in kefir will certainly come out juicy and very tender. In addition, it is not at all necessary to salt the marinade; this can be done immediately before stringing the meat on skewers.

Therefore, we offer you a few more simple, but very tasty recipes for kefir marinade for barbecue.

Marinade 1.

For 3 kg of meat you need: 3 glasses of kefir, 3 onions, dill and parsley, basil.

Preparation

Chop the dill and parsley finely. Cut the onion into half rings. Tear the mint and basil into small pieces. Put all the ingredients in a bowl, mix well and cover with kefir. Marinade is ready! It remains only to marinate the meat with it.

Marinade 2.

For 3-4 kg of meat you will need: 1 liter of kefir, 3 tbsp. l. vegetable oil, 4 onions, black pepper, salt.

Preparation:

Peel the onion, cut into rings and place in a bowl. Season with salt and pepper to taste. Stir the onion with your hands to make juice. Add kefir and butter. Stir the mixture thoroughly. That's all! Cooking marinade, you can pour meat.

Marinade 3

For 3 kg of meat you need: 1 liter of kefir, 500 g of onion, 1 tbsp. l hops-suneli, black ground pepper and salt.

Preparation

To make this maarinade, cut the onion into half rings and place in a bowl. Then add salt, pepper and suneli hops. Mix everything thoroughly. Pour in kefir and mix the ingredients again. Marinade is ready!

Below we will show one of the ways to prepare kefir marinade forkebab, tested on our own experience.

From the very moment when a person learned how to make fire, he made the first attempts to cook meat on a fire. Thus, the meat that our ancestors cooked can be called the prototype of the modern barbecue. However, the ancient people did not care how to make the meat even softer and more tender. Over time, a marinade was invented, which became an obligatory companion of a kebab.

Cooking the most tender kebab

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

So that no one remains hungry, it is better to be guided by the formula: for one 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. For marinating meat, you don't have to think about which dried herbs to use. The easiest way not to be mistaken 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 saucepan.

So, wash the meat thoroughly, cut it into pieces and pat dry. Cut the onion into half rings. Then add the meat and onions to the saucepan. Pour in kefir gradually, stirring the meat. Now add the kebab seasonings and mix everything thoroughly. Cover with a lid or foil and place in the refrigerator to marinate. It is enough to marinate pork or chicken for just a few hours. Beef loves a long marinating process, so this type of meat is best left in the refrigerator overnight. Kebab marinated in kefir can be cooked at home. To do this, just put the meat on a baking sheet and send it to the oven. During cooking, do not forget to pour the kefir left over from the marinade on the meat.

Gone are the days when the best dish was a piece of fried mammoth - modern “hunters” need something more original. It is not known who first came up with the recipe for kefir kebabs, but this method is one of the most popular among fans of out-of-town trips and picnics. Meat processed with this fermented milk product acquires amazing tenderness and juiciness, which is a good reason to try this technology.

Kefir shashlik is one of the simple, but effective recipes, suitable even for children's dishes. The main advantage of kefir marinade is that lactic acid bacteria are able to penetrate deeply into meat fibers and soften it.

Secrets of the "right" kebab

As you know, the crown and "signature dish" of almost any trip to the bosom of nature is properly cooked barbecue meat. So that your work does not go to dust, it will be useful to know the little culinary secrets of how to marinate meat for a particularly successful dish.

An overly lean meat product is unlikely to make a tasty treat. Give preference to a piece with noticeable fat layers - they will not allow the kebab to dry out into an incomprehensible something on the skewer.
The lighter the color of the vending meat piece, the fresher it is. The cut site should be matte-smooth, without blood clots and glossy slimy sheen (this is an indicator of the staleness of the product).
Kefir shashlik, the recipe of 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 marinade components and it will turn out to be surprisingly tasty.
The tougher the meat from which you are going to cook barbecue, the more sour the kefir you will use as a dressing should be.
If the desired fermented milk product is not at hand, replace it with yogurt, fermented baked milk, natural low-fat yogurt. In a word, any dairy product that contains bacteria responsible for the fermentation process is suitable: it is they who are directly involved in the process of softening meat fibers.

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

Barbecue "Boyarsky"

Ingredients

- 1 kg + -
— 3 large heads + -
- 500 ml + -
- half tsp. + -
- taste + -
- half tsp. + -
- 3 tbsp. l. + -
- small bundle + -

Preparation

The beauty of this kefir-based kebab recipe is that the meat is 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 away” from the plates. Rinse the pork well and cut into pieces about the size of a matchbox. 2. We peel the onions (there may be more of them - depending on your wishes) and cut them into large rings.

3. Wash the greens under running water, shake well and chop finely.

4. Pour chopped greens into a deep saucepan or bowl and pour in the prescribed amount of oil. We spread the meat for the kebab in the same container and add quite a bit of kefir. We begin to knead the components like a dough, as if “driving” the kefir marinade into the pork fibers.

5. Gradually add the remaining kefir to the dishes, making sure that the pieces seem to envelop them, and not just float. 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 (for greater confidence, 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 dishes, and men who consider it an excellent snack, and the smallest participants in the picnic.

Ideas for culinary experiments

Use garlic when making the marinade. Mash a few cloves in a garlic or chop them finely with a knife and add them to the marinade mixture.
As an addition to the recipe for kefir kebabs, oregano, suneli hops, thyme, red pepper are perfect - in a word, almost any seasonings with which you like to cook meat at home.

Some culinary experts advise adding a quarter of lemon or lime to the dressing - this ingredient will add a subtle citrus flavor to the dish.
Instead of pork, you can take beef, lamb, chicken - depending on your preferences.

Having tasted kefir barbecue once, you will certainly become an ardent admirer of this dish!

A juicy pork kebab with kefir will appeal to everyone. The use of lactic acid products for marinating makes the meat especially tender, effectively softening the fibers. At the same time, the marinade does not have a sharp taste, so it can be supplemented with various seasonings to your liking. Let's figure out how to choose and prepare the right pork so that the meat is juicy and tasty.

The following factors influence the taste of barbecue - the correct choice and preparation of meat, delicious marinade and competent roasting.

Let's start by choosing pork. Inexperienced "kebab makers" believe that the best option is fresh meat. In fact, this is not the case. The pork must be allowed to “ripen”, only then can it be used for making barbecue. So chilled pork is the best choice. As a last resort, you can take frozen meat, but such a product will be inferior in taste. It is categorically not suitable for cooking pork shish kebab, which has been re-frozen.

Advice! If frozen pork is used, then the meat must be allowed to thaw gradually, placing the piece in the common chamber of the refrigerator in advance. The meat will thaw in 12-18 hours.

Most often, kebab is prepared from the neck. This part of the carcass is quite oily, and the presence of layers of bacon gives the kebab a special juiciness. A leaner version of pork kebab can be made with carbonate. This dish is prepared from pork shoulder or ham, but the meat in these parts of the carcass is more fibrous and coarse, so it needs to be marinated for longer.

Cut the pork across the grain. This moment is very important, otherwise, the pieces of kebab will be more difficult to chew. An equally important point is the size of the pieces. It all depends on how you plan to grill the kebab.

If the traditional cooking method is chosen, then the pieces should be large enough - about 5 cm in length.
When cooking in an electric BBQ grill or in a grill oven, it is better to make the pieces smaller - 4 cm.
The smallest cuts are used if you want to fry meat or. In this case, the pieces can be 3 cm in size.

Which kefir to choose

For kefir marinade, you need to purchase a fermented milk product. It is important to know which kefir can be used and what it can be combined with.

Kefir must be natural, not containing vegetable fats and other additives. There is no need to choose too fatty kefir, a product with a fat content of 2.5-3.2% is quite suitable. Kefir may not be the freshest; by the end of the shelf life, more lactic acid accumulates in this product. But this does not mean that you can use expired or poor quality kefir. The taste of a barbecue depends on the choice of a fermented milk product, therefore, it is inappropriate to save and pour kefir into the marinade with an expired shelf life.

Various seasonings are added to kefir for making marinade, as well as vegetables - onions, garlic. Salting is not recommended, it is best to add salt shortly before frying, the pork will be more juicy.

How long to marinate pork? It is impractical to keep the meat in the marinade for less than two hours, it will not have time to be saturated with the taste of spices. Therefore, the minimum marinating time is 2 hours. In this case, you should not put the container with pickled pork in the refrigerator, in the cold the processes slow down. But it is still better to leave the pork in the marinade overnight, but cold storage is a must if marinated for a long time.

Preparation

Prepared meat must be strung on skewers or wooden skewers if the shish kebab will be cooked in the oven or slow cooker. You need to string the pieces in length, if ribs are used, then the skewer is threaded along the bone.

2 kg of pork pulp;
1 liter of kefir;
6 onions;
salt and spices to taste.

We prepare the meat - wash, dry, clean and cut into pieces. We put in a bowl for pickling.

Advice! For the preparation of pork kebab, it is recommended to use ginger, coriander, sage, paprika. We well emphasize the taste of thyme meat, hops-suneli, oregano, allspice and hot ground pepper.

We peel the onion. Chop three onions very finely, or even better - chop in a blender. As a last resort, you can grate it, if you are not afraid to shed a "sea of tears". Add spices to taste to the onion puree and add this mass to the meat. Mix very well, "massaging" the meat to rub the spices into the pieces.

Cut the remaining onions into rather thick circles, which we will then alternate with meat on skewers. Pour the prepared pork with kefir, add the onion circles and mix gently, trying to prevent the onion from falling into rings. Leave to marinate in the refrigerator for 8-12 hours.

Shortly before the start of frying, remove the meat, salt it and string it on skewers, alternating with onion circles. Fry on the grill until tender.

Kefir shashlik with lemon

Marinated in kefir with lemon has a delicate taste and aroma.

1 kg of pork pulp;
0.7 liters of kefir;
0.5 teaspoon curry;
0.5 teaspoon dry ground paprika;
10 gr. dry dill seeds;
300 gr. Luke;
1 lemon;
salt and pepper to taste.

Rinse the lemon in the most thorough way. Using a grater, remove part of the zest, and also squeeze out the juice.

Peel the onion, chop it into thin slices. Add spices and grind onions with onions until juice appears. Then add lemon zest to the onion mass.

Let's prepare the pork. Wash well, get wet from moisture droplets. We will remove connective tissues, films, excess fat. Cut into pieces. Mix the meat with spicy onions, mix well so that all pieces are covered with onion juice and spices.

Pour juice over the meat and stir again. After that, pour in kefir. The fermented milk drink should cover all the pieces of pork. Leave to marinate in the refrigerator overnight. Add salt shortly before frying.

Pork kebab on kefir with mineral water

You can prepare kefir marinade, in this case, not only lactic acid but also gas bubbles take part in softening the fibers. Therefore, for the marinade, you need to choose highly carbonated water.

2 kg of pork;
0.5 liters of kefir;
0.5 carbonated mineral water;
1 kg of onions;
salt and spices to taste.

Read also: Rabbit skewers: 8 of the most delicious marinades to keep the meat tender

First you need to rinse well, dry and cut the pork into pieces. Place the pieces in a container suitable for pickling.

To prepare the marinade, you need to thinly chop or chop the onion in a blender. Mix the onion mass with the prepared meat. Add spices to taste. For example, you can add a teaspoon each of sweet ground paprika, ground coriander and oregano. In addition, the meat must be seasoned with pepper. It is advisable to use freshly ground coarsely ground peppers. Mix the meat thoroughly with onion gruel and spices.

Then pour kefir and mineral water into the dishes. Mix again and cover the dishes with a lid. We put in the refrigerator overnight. Shortly before frying, take out the meat and add salt. After that, string the pieces on skewers and fry.

Pork shashlik on kefir with vinegar

If you prefer traditional recipes, you can make kefir marinade with vinegar. Vinegar gives the meat a specific flavor, to some it seems rough, and someone does not recognize a kebab prepared without the addition of vinegar.

2 kg of pork pulp;
1 tablespoon vinegar (9%);
30 gr. fresh ginger;
1 pinch ground nutmeg
3 onions;
0.5 black ground pepper;
salt to taste.

Preparing pork. We clean, rinse and dry. Cut into large pieces. We put it in a container suitable for pickling.

Advice! For marinating meat, you need to use dishes made of non-oxidizing materials. A glass or enamel pot works great. But you cannot use aluminum dishes.

Cut the onion into thick (0.7-1 cm) circles, mix it with the meat. We clean the ginger root, grate it. Mix kefir with ginger, add black pepper and nutmeg. Pour vinegar into kefir with spices. Fill the meat with the cooked marinade. Marinate for 3 hours at room temperature or 8-12 hours in the refrigerator.

In kefir marinade with mayonnaise

You can prepare kefir marinade with mayonnaise. Of course, it is better to use homemade mayonnaise made from natural products without the use of preservatives or other artificial additives.

1.5 kg of pork;
2 onions;
1 bunch of parsley;
1 tablespoon kebab seasoning;
2 glasses of kefir;
4 tablespoons of mayonnaise;
salt pepper to taste.

We clean a piece of meat, rinse it and get wet from droplets of moisture. Cut into large pieces.

Chop the parsley coarsely so that later you can easily peel the pieces of meat from the twigs. If you do not remove the greens, then they will burn during frying. Parsley needs to be crushed a little with a crush so that the juice begins to stand out. Chop the onion finely, mix with spices and herbs and knead with your hands.

Stir the onion mass with the meat, then add mayonnaise and mix well so that the pieces are covered with sauce. Then fill it with kefir. The meat will be marinated for 5-12 hours in the refrigerator. Salt shortly before frying.

Kefir marinade with kiwi

If there is no time to marinate meat for a long time, then you can prepare kefir marinade with kiwi. The acids contained in the exotic fruit quickly soften the fibers, so the meat will be ready for frying in a couple of hours. It is not necessary to keep the meat in such a marinade for a long time, it will become flabby and tasteless.

2 kg of pork neck;

Cut the cleaned and washed pork neck into large pieces. We put it in an enamel or glass dish.

Peel the kiwi, cut it in half, and then cut it across into slices. Add fruit to the meat, add spices and actively knead it with your hands so that the kiwi pulp turns into a puree. Fill the products with kefir and leave on the table for 1.5-2 hours. Then add salt, mix well and string the meat on skewers. Fry on the grill.

Pork kebab on kefir with tomatoes

If you like tomato marinades, then you can cook a kebab with tomatoes and kefir.

2 kg of pork pulp;
0.5 liters of kefir;
1 small lemon, or even better lime;
3 large meaty tomatoes;
spices for barbecue, salt, dill to taste.

On the tomatoes, make a shallow cruciform incision in the upper part. Dip the tomatoes in boiling water for 1 minute. Then remove with a slotted spoon and dip the tomatoes into cold water. When the vegetables have cooled down, you need to carefully peel them off. After that, we cut out the stalks and chop the tomatoes in a blender or on a grater. We mix tomato mass with kefir, add spices for barbecue and pepper.