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Marinating pork in kefir for barbecue. Shish kebab in kefir - the most delicate result without much effort

Hello dear guests! Hooray! Finally, we have waited for the unofficial opening of the kebab season! You have already tasted the first tender, juicy and soft pieces of meat cooked on the grill. But you shouldn’t stop there, right? It's only begining.

I have already written more than one article on this a little earlier. Continuing the barbecue theme, today I want to focus on the kefir marinade for pork. First of all, I just like him the best. Secondly, he is considered one of the fastest. And time, as we know, is precious.

By the way, I want to remind you about an upcoming release about blogging, from A to Z, by Denis Povag. There's about a month left to wait. The book will be just a bomb and, moreover, free. Personally, I'm really looking forward to this book.

Well, now let's return to our topic. I don't know which marinade recipe you would prefer for yourself. But, in my opinion, they are all worth trying at least once.

I want to give you some tips on choosing meat for your picnic:

• The neck is most often used, as this part is the juiciest. This is for those who like fat, like me.
• You can also take the back part - tenderloin or loin. It turns out tender and juicy, but not so greasy.
• Sometimes they also choose ham. But the meat there is a little rougher. It needs to be kept in the marinade longer and fried on the grill.

For barbecue, choose only fresh and chilled meat, not from the freezer.

I’m sharing with you the first cooking secret, you will learn about it at the end of the recipe. I liked it very much. The spices included are thyme, ground coriander, basil, unground coriander, dried parsley, black pepper, cumin, rosemary.

Ingredients:

• Pork neck – 2 kg
• Onions – 2 kg
• Kefir - 1 l
• Semi-sweet white wine - 3 tablespoons
• Spices - 1 teaspoon each
• Grainy mustard - 1 teaspoon
• Salt - 5 teaspoons
• Eggs raw

1. Pour kefir into a deep dish or pan. Add all the spices, wine, mustard and salt.

2. Peel the onion and cut into half rings, then add to the dish. Mash everything with your hands for about 5 minutes so that the onion releases its juice well. After that, taste it. It should seem over-salted. But don’t be alarmed, the salt will subsequently be absorbed into the meat.

3. Trim excess fat from the meat and cut along the grain, then into pieces no larger than a matchbox. Add to marinade and stir. Cover with a lid or film and leave in the refrigerator for 5-6 hours.

4. And now we’ve come to the most important secret of this recipe. Before you thread the meat onto skewers, roll each piece in beaten egg (!). In portions, place the pieces without onions into a separate bowl and pour in the beaten egg and mix thoroughly. After this, put it on the skewers.

5. Fry on the grill for about 20-25 minutes, turning occasionally. My friends, you may have never even tried such a juicy and tasty kebab. Simply awesome.

Classic Instant Pot Recipe

This is almost a classic marinade method. Why almost? Because there is a secret here too. And so, everything is very simple and fast. After three to four hours, you can already enjoy delicious and tender meat removed from the grill. The ingredients are for one kilogram of pork.

Ingredients:

• Neck – 1 kg
• Kefir – 250 ml
• Bay leaf - 2 leaves
• Salt - 0.5 teaspoon
• Ground black pepper - 0.5 teaspoon
• Khmeli-suneli - 1 teaspoon

1. Rinse the meat, dry with a paper towel and cut into medium pieces. Place them in a deep bowl. Season with salt, add broken bay leaf and pepper.

2. Pour kefir over everything, mix and add our secret - suneli hops. Leave at room temperature for 2-3 hours. Or you can refrigerate for up to a day, depending on when you want to cook the meat.

3. Place the pieces on skewers and fry on both sides for 10-15 minutes. And the amazingly tasty and tender kebab is ready to eat.

The most delicious marinade with kefir and mineral water

Here's another quick way to add it to your piggy bank. What do you think is the secret here? I tell you - add carbonated mineral water. By the way, you can add any seasonings you like or have on hand.

Ingredients:

• Pork neck - 1.5 kg
• Onions - 2-3 pcs.
• Kefir – 250 ml
• Sparkling mineral water – 150 ml
• Khmeli-suneli - 2 tablespoons
• Salt - 1 tablespoon

1. Rinse the meat, dry it and cut into medium pieces. Place in a deep bowl. Cut the onion into half rings and place in a dish and mix with your hands so that the onion releases juice.

2. Then add salt and suneli hops. Now we pour in our secret - carbonated mineral water. And pour kefir last. Mix everything well, cover with film and put in the refrigerator. After just four hours you can fry the meat. Or leave it in the refrigerator overnight.

3. Before frying, place pieces of meat on skewers and place on a prepared grill with coals.

4. Fry for about 20-30 minutes. Don't forget to turn it over. And you will get a wonderful, mouth-watering kebab, juicy and soft.

Video on how to cook pork shish kebab in kefir

I suggest you look at another recipe with my secret. If you have your own garden and greens grow in it, then this is just for you, since mainly fresh herbs and spices are used here. You can, of course, buy all the greens in a store or market, but how can this compare with your own, grown with love. All the necessary ingredients are described in the video itself.

I'm sure the taste of such meat will be simply amazing. It looks very appetizing, I can imagine the aroma when the marinade is prepared. In general, try it and you won’t regret it. Very good reviews.

Only now I’m starting to regret that I don’t have my own dacha and garden. Child of the concrete jungle. But it’s okay, I’ll go to my beloved mother-in-law’s dacha and definitely cook it according to this recipe. That is, of course, my husband will cook, he is my specialist in grilling matters. I’ll just enjoy the wonderful taste of charcoal-roasted meat.

Well, that’s all I have for today. Try and choose, although I personally liked all the methods. Write in the comments which ones you liked, I’m interested too. By the way, you can watch another one about how to marinate pork kebab. I wish you a pleasant holiday in nature.

• Pork - 1.5 kg;
• Onions - 300 g;
• Kefir - 0.5 l;
• tomato - 1 piece;
• salt, 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.

Description

Pork shish kebab on kefir It is distinguished by its juiciness, tenderness, satiety and a very appetizing smell, because of which even strict adherents of the diet cannot deny themselves the pleasure of trying at least a piece of this delicious dish.

A special marinade made of kefir, onions and spices gives the pork kebab a special tenderness. Our step-by-step recipe with photos contains a detailed description of its preparation. Since pork marinates for a long time (5-8 hours), it is better to marinate it at home in the refrigerator (preferably overnight). Then at the picnic all you have to do is string it on skewers and fry it.

However, it is equally important to choose the right meat first. Pork for barbecue should be very fresh and slightly chilled. It is best to take the neck, shoulder or loin. Tenderloin is also suitable, but to a lesser extent.

Also, when preparing shish kebab on the grill, pay attention to the coals. They should not be spruce, poplar, rowan or aspen, because these tree species (and some others, less common in our country) give the meat a characteristic smell, making it not so appetizing. To feel more confident in this sense, you can purchase ready-made coals in the picnic goods department of the store and fill the grill with them. They heat up well, especially if you use a special liquid that is sold in the same department. And then you definitely won’t have any difficulties in preparing pork kebab with kefir according to our recipe.

Ingredients

• 
  (2 kg)
• 
  (1 l)
• 
  (3-4 pcs.)
• 
  (taste)
• 
  (taste)

Cooking steps

Place 2 kg of pork on a work surface (we use the neck).



We wash it, dry it with a paper towel and cut it into small cubes with a side of 3-5 cm. You need to cut the meat first across the grain, and then along. Place the pork sliced ​​in this way into a glass or enamel container for marinating.



Peel 4 large onions. Do not skimp on this ingredient, because... it makes the pork juicier. We chop the onions into rings or half rings and send them to the meat.



Add spices there to taste (but do not add salt!). Special spices for pork, for barbecue or a mixture of herbs (Provencal, Mediterranean, Italian) are suitable. Don't forget also about hot pepper: ground black and/or red or a ready-made mixture of 5 peppers. Mix the ingredients so that the spices are evenly distributed among the pieces of pork.



Now pour 1 liter of kefir into the meat and mix again. Cover the container with a lid or food-grade polyethylene and set aside in the cold to marinate for 5-8 hours. About half an hour before frying on the grill, the pork needs to be salted. If you do this too early, it will become tough.



We prepare the grill. We need hot white embers, not open fire. Thread the marinated pork onto skewers. It is advisable to remove the small onions, because by the time the pork arrives, it will most likely burn.



Place the meat on the grill and, turning regularly, fry on all sides until golden brown. To tell if the pork is cooked through, you need to cut the largest piece. It should be soft and produce clear (no red) juice. If so, the meat is ready. Otherwise, hold it over the coals for a few more minutes.



Remove the finished pork kebab on kefir from the grill and serve with vegetables and herbs.



Bon appetit!

• 1 Classic pork kebab with kefir
• 2 With added lemon
• 3 Marinade with kefir and powdered sugar
• 4 With coriander and basil
• 5 How to marinate shish kebab in kefir and tomatoes?
• 6 With kefir, onions and herbs
• 7 Garlic-kefir marinade

Fermented milk products are ideal for marinating not only poultry, but also meat. Pork kefir-based kebab always turns out very tender and tasty. Recipes for such treats with various additives are published in the article.

Classic pork kebab with kefir

It is important to take care of high-quality meat tenderloin. It's best to take the neck. Ingredients: 4 onions, 1.5-1.7 kg of pork, 730 ml of full-fat kefir, salt, a mixture of peppers and other seasonings to taste.

1. The meat is washed, cut into large pieces and placed in a pan. The main thing is not to use aluminum cookware.
2. The vegetable is chopped into thick rings and poured into the pork.
3. All that remains is to add salt, selected spices and knead the mass well.
4. Kefir is poured on top and oppression is placed.
5. The dish will marinate for 3-4 hours. You can leave it in the spicy mixture in the evening.

All that remains is to string the pieces onto skewers and fry until done. Serve boiled rice or potatoes as a side dish, accompanied by fresh salad.

With added lemon

There are many other successful ways to marinate kebab in kefir. For example, with the addition of citrus fruits. Ingredients: two large fresh lemons, 970 ml of medium-fat kefir, 2 kg of pork tenderloin, 6 onions, a bunch of fresh dill, salt, suitable seasoning.

1. The washed and dried meat is cut into portions. The diameter of each is about 5 cm. The pork is immediately placed in a large container, mixed with spices and salt.
2. The onion needs to be cut thick - about 5 mm. In this case, it is convenient to fry and you don’t have to worry about burning.
3. Citrus fruits are cut into thin semicircles, dill is finely chopped.
4. Onions, lemon slices and herbs go with the meat. Kefir is poured on top.

Ideally, pork should sit in kefir for a day and only then go on skewers or a grill.

Marinade with kefir and powdered sugar

Powdered sugar is not at all an extra ingredient in the recipe, as it might seem at first glance. Just a little bit of it is used to soften the taste of the marinade. Ingredients: half a liter of low-fat kefir, 1.5 kg of pork neck, 1.5 small. spoons of powdered sugar, salt, 7 onions, a mixture of peppers.

1. After washing and drying, the meat pieces are placed in glass dishes.
2. One small onion is grated, the rest are cut into rings.
3. Vegetables of two types of chopping are added to the meat. Salt, colored ground peppers and kefir are also sent there.
4. Lastly, powdered sugar is poured onto the ingredients.
5. All products are thoroughly kneaded and marinated for 8-9 hours in a cool place.

The marinated meat is fried over coals without fire.

With coriander and basil

In a marinade, seasonings are always the main guests. You need to take quite a lot of them in order to get tasty and aromatic meat as a result. Ingredients: 3 tbsp. low-fat kefir, 3 large onions, a bunch of fresh basil, 2 large pinches of ground coriander, 2.5 kg of pork, salt, several sprigs of mint and parsley.

1. All fresh herbs are chopped. It's better to do it by hand. For example, the leaves of mint and basil simply come off.
2. All onions are peeled and cut into half rings.
3. The prepared ingredients are mixed and poured with fermented milk product. The mixture is salted to taste and sprinkled with coriander.
4. All that remains is to pour large pieces of pork with this kefir marinade.

After infusing the meat 3-4 times in the spicy mixture, you can fry the kebab in the usual way.

How to marinate shish kebab in kefir and tomatoes?

To speed up the process of marinating meat, kefir is combined with lemon. As a result, the pork instantly softens. Ingredients: 1.5 kg of tenderloin, medium lemon, large onion, 550 ml of biokefir, 3 juicy ripe tomatoes, salt, barbecue spice mixture, fresh dill. How to properly marinate pork in kefir according to this recipe is described below.

1. Salt and spices are mixed, finely chopped dill is added to them.
2. The meat is cut into layers, placed in a bowl and filled with 1/3 of the mixture prepared in the first step.
3. Lemon is cut into circles, onions - into thick rings, tomatoes - into quarters.
4. The remaining prepared ingredients are also laid out with the meat and poured with kefir.
5. All that remains is to add the remaining spices with salt and herbs, and then mix the ingredients well.

After just a couple of hours you can start grilling shish kebab.

With kefir, onions and herbs

You can take a variety of greens. For example, a combination of cilantro, parsley and dill. You will need a large bunch of greenery. The remaining ingredients: 1.5 kg of pork, 950 ml of kefir (fat content 2.5%), 6 onions, 10 black peppercorns, salt, a large spoon of khmeli-suneli.

1. The onion is cut into thin rings and kneaded well in a large bowl with your hands until it begins to release juice. Freshly ground pepper, salt and the remaining seasoning are poured there.
2. Large pieces of meat are placed into the mixed mass. The components are poured with kefir on top.
3. All that remains is to mix the pork and marinade well with your hands, and leave the kebab for at least 2.5 hours.

Ideally, the meat should lie in the resulting mixture for 18-20 hours, after which it can be fried in any convenient way.

Garlic-kefir marinade

This unusual recipe combines both kefir and full-fat sour cream. It is best to use homemade dairy products. Ingredients: 430 ml kefir, 4 large spoons of sour cream, 3-5 garlic cloves, 620 g pork tenderloin, a pinch of meat seasoning, 2 small. spoons of soy sauce, a couple of sprigs of fresh mint.

1. Garlic is finely chopped and sprinkled over large pieces of pork.
2. The meat is immediately poured with a mixture of sour cream and kefir. There is no need to salt dairy products, just add soy sauce.
3. The last to be added to the pork is chopped mint and seasoning.
4. All that remains is to thoroughly mix the ingredients and leave them in a cool place for 3 hours.

The meat removed from the marinade is threaded onto skewers or placed on a wire rack. The cooked meat is served with ketchup or any other suitable sauces.

Fermented milk products are ideal for marinating not only poultry, but also meat. Pork kefir-based kebab always turns out very tender and tasty. Recipes for such treats with various additives are published in the article.

It is important to take care of high-quality meat tenderloin. It's best to take the neck. Ingredients: 4 onions, 1.5-1.7 kg of pork, 730 ml of full-fat kefir, salt, a mixture of peppers and other seasonings to taste.

1. The meat is washed, cut into large pieces and placed in a pan. The main thing is not to use aluminum cookware.
2. The vegetable is chopped into thick rings and poured into the pork.
3. All that remains is to add salt, selected spices and knead the mass well.
4. Kefir is poured on top and oppression is placed.
5. The dish will marinate for 3-4 hours. You can leave it in the spicy mixture in the evening.

All that remains is to string the pieces onto skewers and fry until done. Serve boiled rice or potatoes as a side dish, accompanied by fresh salad.

With added lemon

There are many other successful ways to marinate kebab in kefir. For example, with the addition of citrus fruits. Ingredients: two large fresh lemons, 970 ml of medium-fat kefir, 2 kg of pork tenderloin, 6 onions, a bunch of fresh dill, salt, suitable seasoning.

1. The washed and dried meat is cut into portions. The diameter of each is about 5 cm. The pork is immediately placed in a large container, mixed with spices and salt.
2. The onion needs to be cut thick - about 5 mm. In this case, it is convenient to fry and you don’t have to worry about burning.
3. Citrus fruits are cut into thin semicircles, dill is finely chopped.
4. Onions, lemon slices and herbs go with the meat. Kefir is poured on top.

Ideally, pork should sit in kefir for a day and only then go on skewers or a grill.

Marinade with kefir and powdered sugar

Powdered sugar is not at all an extra ingredient in the recipe, as it might seem at first glance. Just a little bit of it is used to soften the taste of the marinade. Ingredients: half a liter of low-fat kefir, 1.5 kg of pork neck, 1.5 small. spoons of powdered sugar, salt, 7 onions, a mixture of peppers.

1. After washing and drying, the meat pieces are placed in glass dishes.
2. One small onion is grated, the rest are cut into rings.
3. Vegetables of two types of chopping are added to the meat. Salt, colored ground peppers and kefir are also sent there.
4. Lastly, powdered sugar is poured onto the ingredients.
5. All products are thoroughly kneaded and marinated for 8-9 hours in a cool place.

The marinated meat is fried over coals without fire.

With coriander and basil

In a marinade, seasonings are always the main guests. You need to take quite a lot of them in order to get tasty and aromatic meat as a result. Ingredients: 3 tbsp. low-fat kefir, 3 large onions, a bunch of fresh basil, 2 large pinches of ground coriander, 2.5 kg of pork, salt, several sprigs of mint and parsley.

1. All fresh herbs are chopped. It's better to do it by hand. For example, the leaves of mint and basil simply come off.
2. All onions are peeled and cut into half rings.
3. The prepared ingredients are mixed and poured with fermented milk product. The mixture is salted to taste and sprinkled with coriander.
4. All that remains is to pour large pieces of pork with this kefir marinade.

After infusing the meat 3-4 times in the spicy mixture, you can fry the kebab in the usual way.

How to marinate shish kebab in kefir and tomatoes?

To speed up the process of marinating meat, kefir is combined with lemon. As a result, the pork instantly softens. Ingredients: 1.5 kg of tenderloin, medium lemon, large onion, 550 ml of biokefir, 3 juicy ripe tomatoes, salt, barbecue spice mixture, fresh dill. How to properly marinate pork in kefir according to this recipe is described below.

1. Salt and spices are mixed, finely chopped dill is added to them.
2. The meat is cut into layers, placed in a bowl and filled with 1/3 of the mixture prepared in the first step.
3. Lemon is cut into circles, onions - into thick rings, tomatoes - into quarters.
4. The remaining prepared ingredients are also laid out with the meat and poured with kefir.
5. All that remains is to add the remaining spices with salt and herbs, and then mix the ingredients well.

After just a couple of hours you can start grilling shish kebab.

With kefir, onions and herbs

You can take a variety of greens. For example, a combination of cilantro, parsley and dill. You will need a large bunch of greenery. The remaining ingredients: 1.5 kg of pork, 950 ml of kefir (fat content 2.5%), 6 onions, 10 black peppercorns, salt, a large spoon of khmeli-suneli.

1. The onion is cut into thin rings and kneaded well in a large bowl with your hands until it begins to release juice. Freshly ground pepper, salt and the remaining seasoning are poured there.
2. Large pieces of meat are placed into the mixed mass. The components are poured with kefir on top.
3. All that remains is to mix the pork and marinade well with your hands, and leave the kebab for at least 2.5 hours.

Ideally, the meat should lie in the resulting mixture for 18-20 hours, after which it can be fried in any convenient way.

Garlic-kefir marinade

This unusual recipe combines both kefir and full-fat sour cream. It is best to use homemade dairy products. Ingredients: 430 ml kefir, 4 large spoons of sour cream, 3-5 garlic cloves, 620 g pork tenderloin, a pinch of meat seasoning, 2 small. spoons of soy sauce, a couple of sprigs of fresh mint.

1. Garlic is finely chopped and sprinkled over large pieces of pork.
2. The meat is immediately poured with a mixture of sour cream and kefir. There is no need to salt dairy products, just add soy sauce.
3. The last to be added to the pork is chopped mint and seasoning.
4. All that remains is to thoroughly mix the ingredients and leave them in a cool place for 3 hours.

The meat removed from the marinade is threaded onto skewers or placed on a wire rack. The cooked meat is served with ketchup or any other suitable sauces.