No vinegar, wine or lemon juice. But these products are good for young meat. But barbecue is different. Here is beef not of the first youth, vinegar oxidizes too much, and lemon dries out. White table wine is also good in moderation. Let's try to go the other way and cook kefir in kefir. The recipe for roasting it over coals is not much different from the classic method. The whole secret is in pickling. Enzymes contained in lactic acid products make it more tender and juicy.

Another plus of such a marinade is its cheapness: a liter costs several times less than the same amount of the most seedy wine. In addition, I used the expression "sour-milk products." And this means that you can use curdled milk, ayran, low-fat sour cream ... However, I repeat, it’s better to take fatty (3.2%) fresh kefir. So let's start cooking. There are many ways to cook meat on skewers, but any recipe for barbecue in kefir 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 we 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. Pork should be immersed in liquid, but not completely drowned in it. Add one and a half tablespoons of granulated sugar to the marinade. This simple trick will remove all the bitterness. Cut three more onions into rings and sprinkle the meat with them. We cover with a lid. The recipe for barbecue in kefir prescribes to keep the meat in this state for an hour, and then put the bowl in the refrigerator for the night.

Pulling out a basin of pork in the morning, we are in no hurry to drain the liquid and throw it away. We string pieces of meat on a skewer. We intersperse them with a slightly pickled, but still fresh onion. Further, the recipe for barbecue in kefir is not much different from other methods of cooking grilled meat. We send the skewers to the grill over burnt coals, but do not forget to occasionally grease the sides of the pork with kefir marinade with a silicone brush. So it will be covered with a fragrant crust, and will not dry out.

The recipe for kefir has its own nuances. Especially if you bought several whole broilers, and not some separate 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 to separate skewers. For the marinade, we prepare saffron infusion - we need 2 tablespoons of it. Pour into it a quarter cup of kefir and olive oil. Add finely chopped 1-2 cloves of garlic and 2 onions, half a spoonful of grated orange peel, 2 tablespoons of pepper and juice squeezed from two lemons.

This recipe for barbecue in kefir also suggests whipping this mixture in a mixer, and then putting the chopped chicken meat into it for 7 hours. But that's not all. Separately, prepare the sauce for greasing during frying. We 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. Grease the meat on skewers with this sauce. You need to place the skewers 3-4 centimeters from the small coals of medium heat and turn over quite often.

• Pork - 1.5 kg;
• Onion - 300 g;
• Kefir - 0.5 l;
• tomato - 1 piece;
• salt, pepper to taste.

Wash the meat, let it drain, and pat dry with paper towels. We cut the pork neck to a size slightly larger than a standard matchbox. We put it in an enameled, glass or clay container. We cut off frankly large pieces of fat, we will not need them.

Peel the onion and cut into rings, add to the meat. 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, mint.

Shake and open a package or a bottle of low-fat kefir - 2.5% fat just right. Kefir is not poured all at once. In general, there is no such goal - to use all the kefir. First, pour 300 g. We begin to mix the meat thoroughly with both hands. And not just stir, but how to press the kefir into the meat so that the pork absorbs the kefir to the maximum. 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 a finger stained with kefir marinade. The taste should be pleasantly salty. If the marinade is too salty, then the situation is corrected by adding kefir. But it's better not to let that 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 wipe the white mustache from the lips.

Then we proceed according to the well-known scenario. Barbecue, coals, skewers. We string. And we turn the skewers, we turn. You can watch the process here. After 20 minutes, the pieces of meat will brown. If you cook barbecue often, you can determine the readiness empirically. It's not for me to teach you. Otherwise, make an incision with a knife on one of the pieces of meat. If a pink liquid oozes, keep the kebab over the coals for more. If the juice is clear, the kebab is ready. If the piece is dry, you missed it, the kebab is overdried. So do not be distracted, check the meat more often with a knife.

Well, what kind of picnic or trip out of town is complete without a delicious fragrant shish kebab! Perhaps this is already a kind of tradition, which you don’t want to break, and you don’t need to. In addition, each of us can cook such deliciousness, you just need to know a few simple but wise secrets.

There are a great many recipes for cooking barbecue, its main rule is proper preparation - pickling, it is on this process that the further taste of the dish depends. Most often, meat is marinated in vinegar, mayonnaise, mineral water, but we want to tell you how to marinate pork skewers in ordinary kefir. A hot appetizer according to this recipe always turns out to be very tender, juicy, just melting in your mouth, try it and you will definitely like it.

Pork skewers marinated in kefir

To prepare pork skewers in kefir, we need the following products:

Ingredients:

• pork neck - 1.5 kilograms;
• kefir 3.2% fat 500-600 milliliters;
• onions 5-6 large heads;
• salt, ground black pepper and other spices - to taste;
• sugar - 1 teaspoon.

Cooking process:

1. We wash the pork neck well in running water, then dry it, we don’t need excess liquid, and cut it into approximately equal pieces.

3. We clean the onion from the husk and cut into rings. Then add the onion rings to the meat and mix everything well.

4. The next step is to add salt and black pepper to the meat. You can also add any other spices, the aroma and taste of which appeals to you. Mix everything again.

5. Then, in small portions, we will pour pre-chilled kefir into the pan with meat, stirring the contents each time. This is necessary so that each piece is properly soaked. It is important that there is not too much kefir and the meat does not float in it, but only soak.

6. At the end, add a teaspoon of granulated sugar to the meat.

7. In order for the kebab to marinate better, leave it for the first hour to stand under a closed lid at room temperature, and then put it in the refrigerator for 8-10 hours.

8. We string the finished, well-marinated meat on a skewer, alternating with onion rings, and fry on the grill until fully cooked. Please note that if the onion is very softened during the pickling process, you can cut new rings of fresh onion, dip them a little in the marinade and string them on a skewer with meat.

Bon appetit!

Pork skewers with kefir are surprisingly juicy, tender and soft.

The main advantage of kefir marinade is that lactic acid bacteria can penetrate deep into the meat fibers and soften it.

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

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

Pork skewers photo

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

For the preparation of pork skewers, spices such as sage, coriander, basil, ginger, anise, as well as paprika and a mixture of Italian herbs are often used.

As an addition to the recipe for kefir kebabs, oregano, suneli hops, thyme, red pepper are perfect - almost any seasonings with which you like to cook meat at home.

Cooking barbecue in kefir marinade:

1. Rinse and dry the meat. Cut first across the grain and then lengthwise into square pieces. Transfer the chopped pork pieces to an enameled bowl.

Such cutting will ensure uniform frying of meat. For optimal cooking time, the pieces should be approximately 3-5 cm in size.

2. Cut the onion. Can be rings, half rings or just very finely chopped. Place the chopped onion in a bowl with the meat.

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

4. After that, fill the pork with kefir, mix again, cover the bowl with a lid or cling film.

5. Put the meat in the refrigerator to marinate for 4-8 hours, preferably all night, so the kebab will definitely marinate well and turn out to be guaranteed 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 onions from them so that they do not burn during frying. Place on the grill and cook pork skewers until a delicious 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 shish kebab with kefir and mineral water

Ingredients:

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

How to cook pork skewers on 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. Put portioned pieces of meat into a deep container, salt, pepper, pour onion gruel. Stir.

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

5. After that, salt the pork a little more and carefully string the meat onto skewers.

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

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

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

Marinated pork skewers in kefir marinade with butter

Ingredients:

• pork - 1 kg
• onion - 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 - small bunch

How to marinate pork in kefir:

1. Rinse the pork well and cut into pieces the size of a matchbox.

2. Peel the onions and cut into large rings.

3. Rinse the greens and finely chop. Transfer to a bowl and cover with oil.

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

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

5. Refrigerate overnight.

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

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

Tips on how to make a good pork skewers on kefir

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

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

2. The leaner meat you choose, the higher the fat content of the dairy product you can use. If the piece is greasy, then fill it with fat-free or 1% kefir.

3. The tougher the meat from which you are going to cook the barbecue, the more acidic the kefir that you will use as a dressing should be.

The marinade for pork skewers on kefir does not include complex ingredients, but it allows you to make meat pieces moderately juicy and soft. Kefir marinade with onions and spices will give the kebab special tenderness. Marinate kefir on kefir should be in the refrigerator and it is advisable to leave it there overnight. Then in the morning you can start frying the barbecue. An important step in the recipe is the right choice of meat. Pork should be taken fresh, slightly chilled. It is preferable to buy a shoulder, neck or loin for barbecue, but tenderloin is also good.

The main ingredient of the marinade, of course, is kefir. Thanks to the properties of the fermented milk product, the meat becomes tender and will not be dry after frying. But no recipe is complete without onions in large quantities. According to the recipe and amount of pork, up to 1 kg of onion may be required. It is usually cut into rings or half rings.

Simple and delicious

There are a large number of variations of marinade recipes for barbecue with kefir for pork. Traditionally, you will need the following ingredients:

• 2 kg of pork;
• 1 liter of kefir;
• 700 g of onions;
• 20 - 50 g of seasoning for barbecue;
• salt to taste.

How to marinate pork skewers in kefir:

Before stringing on skewers and roast pieces, you need to additionally salt.

How to diversify the classic recipe

Seasonings and spices can be added to taste, they will give the dish a zest and uniqueness, an exquisite flavor. Also, for a change, you can add chopped garlic, lemon juice, parsley and dill, basil.

With basil and coriander

In the marinade, the leading role is always given to seasonings. They need a lot of them to end up with a fragrant kebab. For the recipe with basil and coriander, you need to take:

• 3 cups of low-fat kefir;
• 3 large onions;
• basil - about one bunch;
• 2 large pinches of ground coriander;
• 2.5 kg of pork meat;
• salt to taste;
• it is good to add a few sprigs of mint or parsley.

Cooking process:

1. Chop all fresh herbs. You can do it with your hands - that is, just pick the leaves.
2. Peel the onion and cut into half rings.
3. Onions and greens are mixed and poured with a fermented milk product. The whole workpiece is salted and sprinkled with coriander.
4. Prepared pork pieces are poured with the resulting composition.
5. After 3 - 4 hours of marinating, you can start frying the kebab in any convenient way.

Spicy

This recipe is suitable for those who love peppercorns in dishes. Adjika gives sharpness. For cooking you need to take:

• 2 kg of pork;
• 500 ml of kefir;
• 1 kg of onion;
• 50 - 70 g of spicy adjika.

Cooking process:

1. Transfer adjika to a deep plate, first pour a little kefir there and stir well, then add the rest, and mix everything again.
2. Peel and finely chop the onion, add the main mixture.
3. Rinse, dab the meat with a napkin. Cut it into pieces of about 50 g.
4. Place the meat pieces in the marinade and let stand for 7 hours.

When using real adjika, you may not need to salt the kefir marinade for pork barbecue, since adjika contains salt. If adjika is different, then an hour before the completion of pickling, you need to salt the whole mixture and mix.