To get a tasty, juicy and soft kebab, the meat must be marinated. The most common bases for marinade are wine, pomegranate and lemon juices, kiwi, fermented milk products, and onions.

In Caucasian cuisine, cooks use live beer for game shish kebab. In some cases, mineral water is used. In Georgia, they even produce several varieties of wine specifically for marinade.

In fact, properly marinated meat is only half the battle. It is also very important to prepare it correctly and not spoil it.

For this marinade you will need a minimum set of products, but the meat will turn out very tasty and tender.

• neck – 500 g;
• saffron – 1 tsp;
• pepper, salt – 2 tsp;
• biokefir – 200 ml;
• aron – 0.5 tsp.

Preparation: 20 minutes.

Calorie content: 43 Kcal/100 g.

We thoroughly wash the pork neck, dry it on a towel and cut it into portions so that it is convenient to thread on skewers. In a small bowl, combine all the spices and salt and mix.

Place the meat in a pan, sprinkle generously with seasonings and knead. Fill with low-calorie biokefir and place in a cool place to marinate for six hours. If time does not wait, then leave at room temperature for a couple of hours.

Marinade for pork shish kebab with kefir and onions

Fermented milk products are great for marinating those parts of pork where there is no fat, and this is the tenderloin or kidney part. The fat in kefir gets soggy and the pieces become deformed.

• onions – 2 pcs.;
• salt, pepper - to taste;
• laurel leaf – 2 pcs.;
• kefir – 400 ml;
• tenderloin – 1 kg.

Preparation: 15 minutes.

Calorie content: 47 Kcal/100 g.

Use a sharp knife to cut the meat into large pieces of the same shape and size. Peel the onion and chop into thick rings.

In a deep bowl, mix them with pork, add salt, bay leaf, pepper. Mash the meat with your hand until the juice appears. Pour cold kefir on top. Leave the kebab to marinate for two hours, stirring a couple of times during the process so that it is evenly salted.

Thread the finished meat onto skewers and fry in a grill, serve with pickled or fresh vegetables, baked potatoes and pita bread.

Marinade for pork shish kebab with kefir and lemon

This recipe is considered the fastest marinade, since kefir and lemon juice in combination are an explosive acidic mixture, thanks to which the meat becomes soft very quickly.

• lemon – 1 pc.;
• salt, dill - to taste;
• onion – 1 pc.;
• pork – 1.5 kg;
• biokefir – 550 ml;
• tomatoes – 0.5 kg.

Preparation: 25 minutes.

Calorie content: 51 Kcal/100 g.

Cut the meat into layers, put it in a bowl, add some chopped dill, salt, and spices. We chop the onion into rings, but do not separate them so that it is convenient to put on skewers.

Cut the washed tomatoes into quarters, and cut the lemon into slices. Add the prepared vegetables to the meat, mix and pour in kefir. After two hours you can start grilling the kebab.

Marinade for pork shish kebab with kefir and mineral water

Pork under this marinade turns out much juicier and the natural flavor of the meat is preserved.

• biokefir – 2 glasses;
• tenderloin – 2 kg;
• mineral water – 2 glasses;
• onions – 3 pcs.;
• seasonings, salt - 3 tsp.

Preparation: 25 minutes.

Calorie content: 37 Kcal/100 g.

Dilute salt in a non-carbonated mineral water, pour in kefir and mix everything thoroughly. Chop the onion into half rings.

Cut the pork into pieces measuring five by six centimeters. Place the meat in a container and top with seasonings and onions.

Using physical force, knead the semi-finished product with your palm until natural juice appears. When the workpiece becomes soft enough, pour in a liquid mixture of mineral water and kefir.

Stir again, cover with a plate on top and place under pressure. Let marinate for three hours.

How to fry delicious pork shish kebab in kefir marinade

There are several rules, following which even an inexperienced cook can prepare a good shish kebab.

• loin – 2 kg;
• biokefir – 1 l;
• spices - packaging;
• salt – 2 tbsp. l;
• onions – 3 pcs.

Preparation: 7 hours.

Calorie content: 195 Kcal/100 g.

The first rule is a good piece of meat. Loin, tenderloin or neck are suitable. When buying pork, pay attention to its smell - it should be fresh. When pressed, the dent should quickly recover; if it remains, the meat is stale. Naturally, frozen pork will not work, only chilled pork.

Wash, dry with paper towels and start cutting across the grain, then along. Using this method, you will be sure that your kebab will be cooked well.

We peel the onions and cut them into half rings; this vegetable adds juiciness to the dish, so don’t feel sorry for it, choose larger heads.

Place the meat, spices and onions in a glass bowl, mix everything thoroughly and pour kefir on top. We send the meat to marinate in the refrigerator for five to six hours. In twenty minutes, take it out, add some salt and start frying over burnt coals, threading it onto skewers.

We periodically pour water from a bottle on top so that the pork does not burn and turns out golden brown. We check the readiness of the kebab by making a cut on one of the pieces. If the juice flows clear, it is ready. Bon appetit!

In the next story you can see how to properly prepare marinade with kefir.

Pork kebab in kefir turns out incredibly juicy, tender and soft. The marinade neutralizes the excessive pungency of spices, leaving only a slight tang and a pleasant aroma of fried meat. Let's find out with you how to cook pork shish kebab in kefir marinade.

Pork shashlik in kefir

Ingredients:

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

Preparation

Take fresh meat and cut it into small pieces. We peel the onions, chop a few of them through a meat grinder, and chop the rest into half rings.

Now we’ll tell you how to marinate pork in kefir. Place portioned pieces of meat into a deep container, pepper to taste, salt and cover with the previously prepared onion gruel. Mix everything thoroughly. Then add finely chopped basil and fill with kefir and mineral water. Mix the mixture thoroughly, place onion rings over the entire surface and put the marinating pan in the refrigerator for about 10 hours. It is best to do this in the evening. ready!

After this, add a little more salt to the pork and carefully thread the meat onto skewers interspersed with tomatoes, cut into rings, pieces of lard or onions. Grill the shish kebab on well-heated coals, turning the skewers periodically and sprinkling the meat with kvass or water. Serve the finished kebab immediately to the table with any sauce, plenty of fresh herbs, pickled onions, etc.

Pork marinated in kefir

Ingredients:

• pork pulp – 1.3 kg.

For the marinade:

• onion – 4 pcs.;
• kefir – 400 ml;
• ground sweet paprika – 2 teaspoons;
• salt, pepper - 3 pinches.

Preparation

To prepare this festive dish, it is better to marinate the pork in kefir in advance and leave it overnight. For the marinade we take onions, kefir, salt, paprika and pepper. Wash the meat thoroughly, dry it and cut it into pieces with a side of about 5 cm. Peel the onions and chop them into rings. First put a layer of meat in a deep pan, then salt and pepper it well. Place onions on top and thus arrange all the meat with onions, sprinkling each layer of pork with salt and pepper. Next, pour in kefir so that it completely covers the meat. Cover the top with a plate and place a “press”, such as a jar of water or a mortar. Place the meat in the refrigerator and leave it to marinate overnight.

Thread the cooked meat onto skewers, placing onion rings between the pieces of pork. We constantly turn the kebab over the coals so that it browns and heats evenly. As soon as the meat is covered with a golden crust, check it for readiness by cutting a piece of meat. It should be light in color with clear juice inside. Serve the finished kebab immediately on the table with vegetables and soft pita bread. You can prepare it using the same recipe.

Homemade pork shashlik in kefir

Ingredients:

Preparation

Wash the meat and cut into small portions. Peel the onion and chop it into half rings. Place the chopped pork in a deep bowl, sprinkle with onions, salt and add spices. Now mix everything thoroughly with your hands and pour in kefir. Cover with a lid and set to marinate in a cool place for about 8 hours. After this, we put the meat on skewers and fry over hot coals until cooked, making sure that the kebab does not overcook or become dry.

Marinade for pork shish kebab with kefir

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;

Onion – 3;

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.

Warm sunny days are integrally associated with outdoor recreation, hiking, picnics and barbecues.
Our company prefers homemade kebab in its favorite kefir marinade to store-bought kebabs.
Some may be surprised, but kefir marinade for kebab is no worse than the classic vinegar marinade, and even better! Firstly, kefir does not give the meat a sour taste, secondly, it does not dry it out, thirdly, it is suitable for children, and most importantly, pork kebab in kefir will be one hundred percent soft, juicy and tender!
The only possible downside may be the fact that the meat must be marinated for 10 hours, although if you prepare in advance, this is not a problem.

Taste Info Meat main courses

Ingredients for pork kebab:

• pork pulp (I have the front leg) – 1.5 kg
• kefir 3.2% fat – 0.5 l
• medium-sized onion - about 1 kg
• 5 pepper mixture, salt, thyme

How to cook pork shish kebab in kefir

To prepare pork kebab, any soft part of the carcass is suitable - neck, loin, front and rear ham, shoulder, as long as it is fresh.
First you need to marinate the meat; we will now tell you how to properly make a marinade from kefir and marinate meat in it.
First, the pork should be washed under running water, unnecessary films and veins should be cut off, dried and cut into square pieces, preferably the same size, on a cutting board using a knife. The pieces should be neither large nor small - 4–6 cm.
Meat this size will be easy to place on the skewer and will allow it to cook evenly.


Shish kebab loves onions, so we don’t spare them. Since you are supposed to plant onions along with meat, I recommend taking medium-sized onions.
Remove the skins from the onion, cut half into large rings, and chop the other half very finely.


Place pork and onions in a large enamel pan.


Add salt to taste, a mixture of “5 peppers” or just ground black pepper, dried thyme and any other kebab spices.


Mix thoroughly with clean hands and pour in kefir. Kefir should coat every piece of meat, so mix everything again.

Place the onion, cut into rings, on top, cover the pan with a lid and put it in the refrigerator to marinate overnight (8-10 hours).


Cooking barbecue is not complete without preparing coals.
Therefore, when you come to nature, light a fire or ready-made coal.
While the firewood is burning, place pieces of meat on skewers, alternating with onion rings, while the onion pulp in which the pork was marinated must be removed from the pieces, as it will burn.


Place skewers with meat over hot coals.


While cooking the kebab, turn the skewers several times so that the pieces are fried on all sides, and pour the remaining marinade over the meat several times for greater juiciness.
In 20-30 minutes, the most delicious kebab in the world will be ready.
Its readiness can be determined by cutting a piece of meat with a knife. If the juice flows out clear, the meat can be removed from the grill; if a cloudy reddish liquid comes out, let it cook for a few more minutes.
Pork kebab marinated in kefir can be served directly on skewers, which is very tasty, or remove pieces from skewers and place on a common dish.


I recommend eating the finished meat with the remaining pickled onions, as well as plenty of herbs and vegetables.
Try pork kebab in kefir, and perhaps, out of all the many recipes, this one will become your favorite, like mine!

Marinating shish kebab is one of the most important moments in cooking meat.

You can use different ingredients, but kefir is increasingly found in recipes.

What is good about this product, and how to soak meat in it?

Marinade for kebab with kefir - general principles of preparation

Ingredients

It is not necessary to use fatty kefir for marinade. But it’s better not to take a low-fat product either. If the percentage unit is not indicated in the recipe, then we use from 2 to 3%.

What else is added:

Bulb onions;

Black pepper;

Various vegetables and fruits;

Ready-made sauces (adjika, mustard).

Preparation

Often already prepared mixtures of spices for barbecue are added to the marinade. All ingredients are thoroughly mixed in kefir and poured over the meat. Regardless of its type, the pieces must be cut correctly. This is done across the fibers so that the product is easily saturated with the filling and the finished kebab turns out juicy.

Marinade for kebab with kefir (for pork)

The simplest version of kefir marinade for kebab, which harmoniously emphasizes the taste of pork. It takes at least four hours for the pieces to soak well.

Ingredients

2 kg of meat;

1 liter of kefir 2%;

700 grams of onion;

1 tablespoon barbecue seasoning;

A few black peppercorns.

Preparation

1. Chop the entire onion into rings or half rings, first removing the peel.

2. Add seasoning for barbecue or just for pork to the onion. Add a little salt if the seasoning does not contain it. Now you need to mash the onion with spices with your hands so that it releases juice and becomes moist.

3. Add kefir, it should not be cold.

4. Throw in the peppercorns and stir everything well.

5. While the seasonings and salt are dissolving, you can start working on the meat. We wash the pork and dry it with towels, it is better to use paper towels. Cut into pieces, the size of a matchbox or a little larger. No need to grind.

6. Add marinade to meat or vice versa. Mix everything thoroughly with your hands, trying to coat every piece.

7. Lightly compact with your hands so that the meat does not stick out and place in the refrigerator.

Marinade for kebab with kefir and lemon (for poultry)

A variant of an incomparable kefir marinade that is ideal for chicken, turkey and other poultry. The product becomes very juicy and filled with citrus aroma. This amount is enough for 1 kg of poultry.

Ingredients

0.7 liters of kefir;

0.5 tsp. curry;

1 tsp. salt;

0.5 tsp. paprika;

0.5 tsp. dill seeds or fresh umbrella;

2 onions.

Preparation

1. Chop the onion thinly and throw it into a bowl.

2. Thoroughly clean the lemon with a brush and remove the zest using a grater. We send to the onion.

3. Cut the peeled citrus in half and squeeze the juice out of it, pour it into the onion. We throw everything else away.

4. Add curry, paprika and salt, mix.

5. Pour in kefir and let the spices dissolve for about fifteen minutes.

6. While the marinade is ready, cut the chicken or other poultry into pieces.

7. Pour in the marinade, stir, cover and place in the refrigerator for several hours. It is better to soak the kebab the day before or in the morning for evening frying.

Marinade for kebab with kefir and adjika

A spicy version of the marinade with kefir, for which you will need real adjika. The recipe indicates the approximate amount, you can adjust the spiciness to your taste. Suitable for any meat and poultry.

Ingredients

2 kg of jar or poultry;

1.5 tablespoons of spicy adjika;

0.5 tablespoons of salt;

0.5 kg of onion.

Preparation

1. Mix adjika with kefir and salt. You can use a whisk and lightly beat everything.

2. Add the onion cut into rings. Stir.

3. Wash the meat or poultry, cut into pieces, and place in a spicy kefir mixture.

4. Stir, press lightly with your hands and marinate for at least two hours. If veal is used, it is advisable to leave for 10 hours.

Marinade for kebab with kefir and garlic (ideal for beef)

This marinade can be used for any meat. But the filling ennobles beef especially well. The meat becomes tender, juicy, and the kebab turns out amazing. The marinade is prepared without onions, but with garlic.

Ingredients

1 kg of meat;

5 cloves of garlic;

2 tablespoons apple cider vinegar;

1 tsp. salt;

300 ml kefir;

0.5 tsp. black pepper;

3 sprigs of cilantro.

Preparation

1. Add salt and pepper to kefir, add prescription vinegar. Instead of apple cider vinegar, you can use wine or any other fruit vinegar. If there is nothing, then squeeze the juice from half a lemon.

2. Peel the garlic and cut each clove into four parts. Throw it into kefir. You can chop the garlic, but in this case, when frying the kebab, the pieces will burn and give off an unpleasant aroma.

3. Now take the cilantro sprigs, wash, dry, roll into a ball and rub well in your hands until the juice appears. No need to grind. Place in a kebab bowl.

4. Cut the meat into 50 gram pieces and add to the cilantro.

5. Fill with previously prepared kefir. Before this, stir to raise all the spices.

6. Place the future kebab in the refrigerator.

Quick marinade for kebab with kefir and kiwi

A wonderful version of the kefir marinade with kiwi, which makes the meat soft very quickly. Even beef needs to lie in this sauce for 5 hours and the pieces can be sent to the grill. Chicken or pork needs even less time.

Ingredients

600 ml kefir;

6 onions;

1 packet of barbecue seasoning;

Preparation

1. Take ripe, preferably overripe, kiwis. Cut in half and scoop out the pulp with a spoon. Only the skin should remain in your hands.

2. Add kefir to the kiwi and beat everything together with a blender. Or mash the kiwi with a fork and then add kefir. If the fruits are very ripe and soft, then you can simply knead them with your hands and not dirty additional dishes.

3. Pour in a bag of barbecue spices. If the seasoning does not contain salt, then add it. Mix everything thoroughly.

4. Wash the meat and cut it into four-centimeter cubes. We send it to the kefir marinade.

5. Stir and set to marinate for an hour. After an hour, stir again. We take our free time and use it for its intended purpose.

Marinade for kebab with kefir and mineral water

To prepare kefir marinade according to this recipe, you will need highly carbonated mineral water. It is in the mysterious bubbles that the special effect of this filling lies. You will also need cling film and an enamel pan for marinating.

Ingredients

0.5 liters of kefir;

2 kg of meat;

0.5 liters of mineral water;

1 kg of onion;

2 tsp. salt;

1 tsp. black pepper

Preparation

1. Cut the onion into half rings and throw them into the pan. Don't let its quantity scare you.

2. Add prescription salt and pepper to the onion. It’s better to grind it for shish kebab before using it, it will be more flavorful.

3. Rub the onion with spices with your hands to reduce the volume and release the juice.

4. Cook the meat. As usual, we wash the pieces, dry them and cut them into the desired size. We send to the onion.

5. Combine kefir with mineral water, stir and immediately pour into the meat.

6. Now stir quickly, cover the pan with a lid, then wrap it in cling film to keep the bubbles as long as possible.

7. Place the meat in the refrigerator for at least two hours. You can keep it in this marinade for up to a day, then it is advisable to overcook the kebab.

Marinade for kebab on kefir with mustard and soy sauce

For this marinade, it is advisable to use homemade mustard, which is spicy and aromatic. You can take any fat content of kefir, but it is important to use a product that is not very acidic. The recipe is universal and suitable for any meat.

Ingredients

1.5 kg of meat;

2 glasses of kefir;

1 spoon of mustard;

3 spoons of soy sauce;

0.5 tsp. pepper;

1 tsp. lemon zest;

5-7 onions.

Preparation

1. Cut the onion, preferably into large pieces.

2. Combine mustard with soy sauce, add lemon zest and black pepper. Grind everything together to release the aroma from the mixture.

3. Mix the mustard mass with fresh kefir and salt.

4. Pour the sauce into the onions and leave to simmer.

5. We deal with meat or poultry. Just cut into suitable pieces.

6. Immerse the meat in the marinade, stir and send to a cool place. You can grill shish kebab after 4 hours, but it’s better to wait another couple of hours.

Marinade for kebab on kefir with honey and chili pepper

Recipe for a spicy kefir marinade, which requires natural honey. The finished meat is very aromatic and is well fried until golden brown.

Ingredients

1 full spoon of honey;

1.5 kg of meat;

0.5 liters of kefir;

1 chili pod;

5 onions;

1.5 tsp. salt.

Preparation

1. Chop the chili pod very finely, put it in a mortar and grind it with a pestle.

2. Add honey to the pepper, then add salt and stir. If the honey is candied, it is better to melt it first. Under no circumstances should we do this over a fire or in a microwave oven. You can simply hold the jar in hot water.

3. Combine the spicy mixture with kefir and stir.

4. Chop the onions and place them in a large container.

5. Add meat cut into arbitrary pieces. You can take a bird.

6. Pour in the kefir mixture, stir and leave to marinate for at least five hours.

Marinade for kebab with kefir and vinegar

The peculiarity of this marinade is not only the addition of vinegar, but also a special set of spices. Suitable for lamb, pork and beef. This amount is enough for two kilograms of meat.

Ingredients

700 ml kefir;

1 spoon of vinegar 9%;

30 grams of ginger;

1 pinch of nutmeg;

3 onions;

0.5 tsp. black pepper;

2 tsp. without a hill of salt;

2 kg of meat.

Preparation

1. We use fresh ginger. We wash, peel and chop the root. You can use a grater. We send it to kefir.

2. Add nutmeg.

3. Next, throw in salt and pepper, pour in vinegar.

4. Stir everything thoroughly.

5. Cut the onion into large half rings. Add the meat cut into pieces to it.

6. All that remains is to pour the aromatic mixture with kefir over everything and stir. Marinate the kebab for at least three hours.

Few people know that you can use not only onions, but also their juice for pickling. It penetrates perfectly into the meat tissue and fills it with flavor.

To prevent the onion from burning on the skewers, it is cut into large half rings. It is convenient to remove them if you plan to fry meat without vegetables.

If the barbecue meat is lean and without fat, then it is recommended to add a little vegetable oil to the marinade.

To marinate shish kebab, use glass, ceramic or enamel dishes. Popular plastic containers are not suitable, no matter how convenient and practical they are.