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

The right marinade is the key to a delicious dish

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

Cooking the most tender kebab

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

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

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

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

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

Choosing meat

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

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

First recipe

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

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

Pork kebab in kefir: recipe two

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

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

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

How to properly grill shish kebab?

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

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

The main component of kebab is the marinade. Actually, it gives the dish an exceptional taste and aroma.

There are many options for preparing marinade. If traditional vinegar and mayonnaise are not for you, try a marinade based on fermented milk products. Kefir marinade gives the kebab softness, piquancy, and makes the meat tender. Pork kebab with kefir is juicy, filling and has a very appetizing smell.

The marinade is critical, but choosing the right meat first is just as important. Pork for barbecue should be fresh and slightly chilled. It is best to take the neck, loin or shoulder. Tenderloin is also suitable, but to a lesser extent.

When choosing meat, press down on it. The meat should return to its original shape. This means it is fresh, not pumped up with anything. No juice should be released from it, which means it has not been frozen, not pumped, and the fibers are not damaged. All the fat that should be there remains between the fibers.

Meat that has been frozen is not suitable for frying, as it will turn out dry, even if it is properly marinated.

Pork kefir kebab - classic recipe

To ensure that no one goes hungry, it is better to follow the formula: half a kilogram of meat per person.

Ingredients for 2 servings

• pork pulp - 1 kg;
• kefir - 1 liter;
• onions - 2 heads;
• salt - 5 grams;
• spices - 5 grams.

How to cook:

• Cut the pork into cubes (we use the neck) of 3-5 cm. The meat should first be cut across the grain, and then along. Pepper the chopped meat (DO NOT salt it) or add spices for barbecue; mixtures of herbs (Provencal, Italian, Mediterranean) are suitable. Sprinkle with chopped onions and mix in a glass or enamel bowl for marinating.

No salt is added to the kefir marinade; it is better to use unsalted spices. This is due to the fact that salt has the ability to draw liquid from foods. If you salt the meat right away, during marinating it will lose some of its moisture and become dry. Of course, you will have to add salt, but this can be done no more than half an hour before frying.

• Now completely fill the meat with kefir, mix, cover with a lid and leave to marinate in the cold for at least 6 hours. If you do this earlier, it will become tough.
• We prepare the grill. We need hot, dimly smoldering coals, not open fire. Remove the meat from the marinade. (You can rinse with water and let it drain. Thread the dried meat onto skewers.) It is better to remove the small onions, because by the time the pork gets there, it will most likely burn.
• Place the meat on the grill and fry for about 30 minutes, until golden brown on all sides.

To find out if the kebab is ready, 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!

If you don’t have kefir, replace it with fermented baked milk or yogurt; low-fat natural yogurt is also suitable. Any dairy product that contains bacteria responsible for the fermentation procedure is suitable: they are directly involved in the procedure of softening meat fibers.

Marinade for shish kebab with kefir and mineral water

Ingredients:

• pork neck - 1 kg;
• kefir - 0.5 liter;
• sparkling mineral water - 0.5 liters;
• onion - 3 pieces;
• a bunch of fresh basil;
• salt, pepper - to taste.

A proven way to cook kebab with kefir and mineral water is to first soak it in mineral water (for 2 hours), and then marinate it with kefir and spices (5-6 hours), draining the water in advance.

Recipe:

• For the marinade, mix kefir and mineral water in a deep container, add onion, cut into rings.
• Peel the onions, chop some of them using a meat grinder, and cut the rest into rings.
• Cut fresh meat into equal pieces, 5 cm in size.
• Place portioned pieces of meat into the prepared marinade, pepper, and pour onion gruel. Then mix everything, adding finely chopped basil.
• Keep in the refrigerator for 6-12 hours, transfer to a container and go to barbecue.

Grill the shish kebab on perfectly heated coals, periodically turning the skewers and sprinkling the meat with mineral water. Serve the finished kefir kebab immediately to the table with plenty of fresh herbs, any sauce, etc.

Pork tenderloin shashlik in kefir marinade with butter

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

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

Ingredients:

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

How to marinate pork tenderloin in kefir:

• Rinse the pork tenderloin and cut into equal pieces 3-5 cm in size.
• Rinse the greens and chop finely. Place in a bowl and cover with oil.
• Place the meat in a bowl with herbs, pour over some of the kefir and “knead” by rubbing the kefir into the pork. Gradually add kefir while continuing to stir. Pepper and add sugar.
• Place in the refrigerator for 8 hours
• Place the pieces on skewers, alternating with onion rings.

The tougher the meat from which you are going to fry kebab, the more sour the kefir for dressing should be.

Step 1: Prepare the pork.

To prepare a delicious juicy pork kebab, you need to choose the right cut of meat. For this reason, we give preference to either the neck, loin, or tenderloin - these parts are considered the most suitable. When choosing meat, pay attention to its smell and color. If possible, you can check the pork for freshness by simply pressing the flesh with your finger. If it does not recover after some time, then the meat is not fresh. And yet, it is better to buy chilled pork and immediately start cooking barbecue.


So, the selected piece of meat, before cutting, is better Rinse under running water and then dry with paper kitchen towels or napkins. After this, place the pork on a cutting board and cut first across the grain, and then lengthwise into pieces, preferably square in shape. This type of cutting will ensure that the meat cooks evenly. For optimal cooking time, the size of the pieces should be approx. from 3 to 5 centimeters. Place the chopped pieces of pork into a glass or enamel bowl.

Step 2: chop the onion.

Now let's move on to the onions. We don’t regret using it for cooking barbecue, because it gives additional juiciness to our dish. Therefore, we select medium or large-sized onions, remove the husks and rinse under cold running water. Then we transfer the onion to a cutting board and cut it into beautiful rings, half rings, or simply chop it very finely. Place the chopped vegetable in a bowl with the meat.

Step 3: marinate the meat in kefir.

Next, add spices to taste and, with clean hands or a tablespoon, mix everything thoroughly until smooth.


Afterwards, pour kefir over our pork, mix again and cover the bowl with a lid or cling film. Place the meat in the refrigerator to marinate for 48 hours, or better yet, overnight, so the kebab will definitely marinate well and turn out delicious.

After the required time has passed, we take the meat out of the refrigerator, now all that remains is to salt it. Important: salt add approximately in 20 - 30 minutes before frying.

Step 4: prepare the kebab.

The shish kebab is prepared in a grill, but you can improvise and build it out of stones, but you can’t live without coals. Therefore, we wait until the firewood burns out or buy ready-made coals in the store, which all that remains is to pour into the fire, mix and heat. Decide for yourself which option you like best.


So, the meat has been marinated, the grill with coals is ready - it’s time to move on to frying the kebab. We string pieces of meat onto skewers, and if you cut the onion into small pieces, it is better to remove them from the meat, otherwise they will have time to burn while the pork is cooking. Carefully place the skewers with pork on the grill and start frying. Cook the pork kebabs until they get an appetizing golden brown crust, and to ensure that the pieces are evenly fried, don’t forget to turn the skewers periodically.

You can find out whether the meat in the center is cooked in a very simple way: cut the largest piece with a knife and see if clear juice flows out, then you can remove the kebabs from the grill, and if it’s reddish, cook for a few more minutes. Important: The kebab should be cooked over the heat emanating from the coals, and not from an open fire.

Step 5: serve the pork kebab in kefir.

Remove the hot, aromatic pieces of pork from the skewers and place them in a beautiful serving plate. Garnish with fresh sprigs of parsley, dill or green onions and serve along with vegetables: tomatoes, cucumbers and bell peppers. Both alcoholic drinks, such as vodka or cognac, and various juices or compotes are suitable as an aperitif. Pork kebab in kefir is ready!

Bon appetit!

Kebabs should not be cooked on the coals of rowan, thuja, spruce, aspen, poplar and some other trees. The meat absorbs their flavors and turns out not very tasty.

If after marinating you still have marinade, you can pour it over the pieces of pork while cooking the kebab.

As a complement to delicious pork skewers, you can prepare a delicious appetizer from vegetables and dough.

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

• 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.