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Summer is the time for picnics and outdoor recreation, and what kind of outing would be complete without barbecue? From today's article you will learn how to marinate in kefir.
Meat marinated in this way retains all its flavors and juices; it tastes very tender and simply melts in your mouth. This is one of my favorite recipes for marinating meat, and when the tomato season comes, I marinate the kebab in tomatoes, but we’ll talk about that another time.
You will read below, but for now the list of necessary ingredients:
1. 1.5 kg boneless pork (for 3 skewers);
2. 4 medium onions;
3. 0.5 liters of 1% kefir;
4. seasoning for barbecue;
5. a little salt and pepper.
How to marinate shish kebab in kefir?
We thoroughly wash the pork and dry it well. Then we cut the meat across the grain into pieces the size of two matchboxes. 
We clean the onion and cut it into thick rings. I don’t recommend using a very large bow, because... it will hang heavily from the skewer and burn. Ideally, the diameter of the onion ring should match the diameter of the meat piece. 
Place the pork in an enamel or nickel-plated pan, sprinkle with salt, freshly ground black pepper and barbecue seasoning, mix everything well with your hands, intensively massaging each piece. 
Then pour kefir over the kebab and repeat the massage. 
Now take the onion rings and place them in one layer on the bottom of the pan, lifting the meat with one hand. We also cover the meat on top with onions, sprinkling it with a little kefir. 
Cover the pan with a lid and leave to marinate. If time is pressing and you want to achieve quick marinating, then leave the kebab at room temperature for 2-3 hours. If you marinate the kebab in the evening, then put it in the refrigerator for 6-12 hours. 
After the specified time has passed, carefully thread the meat and onions alternately onto a skewer and fry the kebab on coals until cooked. While frying, you can pour the remaining marinade over the kebab - this will add even more juiciness to the meat and will allow it not to dry out. 
This barbecue would be perfect for an appetizer (instead of bread). Prepare and enjoy...
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How to marinate shish kebab in kefir, 5.0 out of 5 based on 3 ratingsMore interesting recipes:
How to make kebab with kefir? Hearing this question, most lovers of this dish clutch their heads. How can meat be fried over charcoal after marinating in a fermented milk product? However, experienced chefs claim that this method of preparing barbecue is quite acceptable. After all, kefir makes meat more juicy and tender. It should also be noted that today there are several options for preparing such a marinade. In this article we will present the simplest and most accessible ones.
Shish kebab on kefir: recipes for cooking delicious meat on coals
Using the mentioned fermented milk product, you can make completely different marinades that are well suited for beef, chicken, pork, and lamb.
So, to make beef kebab with kefir, we will need:
- young beef with a small amount of fat - 2 kg;
- thick kefir of maximum freshness - 2 cups;
- table salt, saffron, ground red pepper, cinnamon, ginger - use to taste.
Meat processing
Surely everyone knows that beef shashlik does not always turn out tender and tasty. And to correct this situation, we recommend marinating the meat in kefir. But before that it should be well processed. The beef must be washed and then cut into rectangular pieces that will fit well on a skewer.
Pickling process
To marinate beef shish kebab with kefir, each piece of meat must be rolled in a dry mixture, which should be prepared from table salt, saffron, ground red pepper, cinnamon and ginger. After this, the beef must be placed in an enamel or plastic container and filled with thick kefir.
If the meat you used was at room temperature, then it will take about 60 minutes to keep it in the marinade. If the beef has not yet had time to thaw completely, then it is recommended to leave it aside for 4-6 hours.
Heat treatment
Beef shish kebab with kefir should be prepared in exactly the same way as any other meat with vinegar. First you need to light a fire in the barbecue, and after burning the wood, add birch coals to it. While they are heating up, place the marinated meat on skewers.
It is advisable to cook beef on coals for about 30-42 minutes. At the same time, skewers with meat should be turned regularly so that it does not burn.
How to serve?
Beef shish kebab marinated in kefir turns out surprisingly juicy and tasty. After the meat is completely cooked on the coals, it should be removed from the grill and removed from the skewers. It is advisable to serve this dish along with sauce, ketchup, herbs and fresh vegetables.
Making lamb shish kebab
Most people prefer to make shish kebab from pork or beef. However, experts say that such a dish is no less tasty from lamb. And in order to rid it of the inherent aroma of this meat, it is recommended to marinate it in kefir. For this we need:
- lamb with a small amount of fat (can be purchased on the bone) - 2 kg;
- thick kefir of maximum freshness - 3 cups;
- large bitter onions - 2 pcs.;
- large lemon - 1 pc.;
- table salt, bay leaves, ground black pepper, allspice peas - use to taste.
Meat preparation
How to make delicious lamb shish kebab with kefir? Recipes for preparing such a dish involve the use of various ingredients. We will present the simplest way by which you can make a very juicy and tender dish on coals. To do this, you need to wash the lamb well and then cut it into portions across the grain. You should also peel the onions in advance and cut them into large rings.
How to marinate?
The kefir kebab marinade for this dish is quite easy to prepare. To do this, place the pieces of meat in an enamel container, alternating them with onion rings. You also need to place bay leaves, ground black pepper and peppercorns between the layers of ingredients. After this, squeeze fresh lemon juice into the bowl. It is advisable to keep the products in this composition under the lid for about 60 minutes. Next, they should be poured with kefir and allowed to brew again, but this time for 4-5 hours. It is recommended to stir the ingredients periodically.
After the specified time has passed, the lamb must be seasoned with table salt and kept covered for another half hour.
Fitting and heat treatment process
Cook lamb shish kebab on coals in exactly the same way as described above. However, for such a dish you can use not only skewers, but also, for example, a barbecue net.
The heat treatment time for lamb is about 33-35 minutes.
Other options for preparing marinades
To prepare chicken kebab on kefir (or pork), you can use both the above marinating methods and other recipes. Let's look at some of them in more detail.
First marinade: with herbs
We have to:
- thick and fresh fatty kefir - 3 cups;
- large sharp onions - 3 pcs.;
- mint, dill, parsley, basil, as well as table salt - use to taste.
Cooking process
To make such a marinade, you need to peel the onions and cut them into half rings. Next, chop the parsley and dill. As for mint and basil, you just need to finely tear them with your hands. Next, you need to put all the components in a bowl, mix and pour kefir. After this, the finished mass should be poured into the previously prepared pieces of meat.
Marinade two: with vegetable oil
We will need:
- any vegetable oil - 3 large spoons;
- large bitter onions - 4 pcs.;
Cooking method
To prepare this marinade, you need to peel the bitter onion and cut it into rings. Next, the vegetable needs to be salted and peppered, and then thoroughly kneaded with your hands so that it releases its juice. After this, you need to add any vegetable oil and thick kefir to it. After mixing the ingredients well, you can safely use them to marinate meat.
Marinade three: with spices
We will need:
- fatty, thick and fresh kefir - 1 l;
- khmeli-suneli - a large spoon;
- large bitter onions - about 500 g;
- table salt and ground black pepper - use to taste.
Step by step cooking process
To make kefir-based chicken kebab (or pork), you need to peel the onions and then cut them into half rings. Next, you need to put the vegetable in a bowl and add suneli hops to it. Both ingredients should be mixed thoroughly by hand. After this, you need to add pepper and salt to them, pour in kefir and keep under the lid for ¼ hour. After the specified time, all ingredients must be mixed again and then used to marinate the meat product.
Let's sum it up
As you can see, it’s not at all difficult to make shish kebab using a fermented milk drink like kefir. Moreover, with this product, a charcoal dish turns out much tastier, softer and juicier than one cooked with vinegar or mayonnaise. Using the presented marinade recipes, you can prepare not only traditional pork shish kebab, but also dishes from other types of meat. The main thing is that it is as fresh and young as possible.
Ingredients
pork neck - 1.5 kg
kefir 3.2% - approximately 500 ml
granulated sugar - 1-1.5 teaspoons
onions - 5-7 pcs.
salt pepper 
Rinse chilled pork, defrost frozen pork, drain and rinse. 
Cut the pork neck into pieces. 
Finely chop about half the onion or grate it on a coarse grater. Add the onion to the kebab and, stirring, evenly add salt and pepper. 
Then add kefir a little at a time, mixing thoroughly. The meat should be well saturated with kefir, but not drown in it. Add granulated sugar and stir. 
Cut the remaining onion into wide rings and place on top of the kebab - they will be needed for frying. The onion in this position will be slightly seized by the marinade, but will not become soggy. Cover the kebab with a lid and let it stand at room temperature for about an hour, then put it in the refrigerator. The kebab will marinate in about 10-12 hours 
Place shashlik pieces on skewers, alternating meat with onions. 
Fry on the grill over coals until done. The readiness of the kebab can be determined by making an incision with a knife. To prevent the pork from turning out dry and burning, you need to periodically pour water over the kebab during frying (you can use wine, kvass or beer) and turn the skewers. 
Pork shish kebab in kefir is ready.
The best way to determine the amount of salt and pepper when marinating shish kebab is to taste it by tasting the marinade with your tongue. Three tastes should be present clearly, but not intensely, in the marinade: sour - from kefir, hot - from pepper and salty - from salt. As for the marinating time, this is also a matter of taste. Good meat can, in general, be fried immediately without keeping it in the marinade. However, the dependence here is this: the more you marinate the kebab in kefir, the softer the pork becomes, and the higher the temperature, the faster the process. The same comments apply to the time of frying shish kebab: some people like the meat rare, others prefer it browner.
Pork kebab with kefir turns out surprisingly juicy, tender and soft.
The main advantage of kefir marinade is that lactic acid bacteria are able to penetrate deeply into the fibers of meat and soften it.
The marinade also neutralizes the excessive pungency of spices, leaving only a slight tang and a pleasant aroma of fried meat.
Let's find out the most popular recipes for how to cook pork kebab in kefir marinade.
Pork kebab photo
- pork (loin, neck or tenderloin) - 2 kg
- kefir - 1 l
- onions - 3-4 pcs.
- salt to taste
- spices to taste
To prepare pork kebab, spices such as sage, coriander, basil, ginger, anise, as well as paprika and a mixture of Italian herbs are often used.
Oregano, suneli hops, thyme, red pepper - almost any seasonings with which you like to cook meat at home - are perfect additions to the kefir kebab recipe.
Cooking shish kebab in kefir marinade:
1. Rinse and dry the meat. First cut across the grain and then lengthwise into square pieces. Place the chopped pork pieces into an enamel bowl.
This type of cutting will ensure that the meat cooks evenly. For optimal cooking time, the pieces should be approximately 3-5 cm in size.
2. Chop the onion. You can cut it into rings, half rings, or just chop it very finely. Place the chopped onion in a bowl with the meat.
3. Add spices and mix well. Leave for 15 minutes.
4. Then pour kefir over the pork, stir again, cover the bowl with a lid or cling film.
5. Place the meat in the refrigerator to marinate for 4-8 hours, preferably overnight, so the kebab will marinate well and be guaranteed to be 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 onion from them so that it does not burn during frying. Place on the grill and cook the pork kebabs until they are 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 shashlik with kefir and mineral water
Ingredients:
- pork – 2 kg
- kefir – 1 l
- onion – 5 pcs.
- fresh basil - a bunch
- sparkling mineral water – 100 ml
- salt, pepper - to taste
How to cook pork kebab with 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. Place portioned pieces of meat into a deep container, add salt and pepper, and pour onion gruel. Stir.
4. Add finely chopped basil and pour in kefir and mineral water. Mix thoroughly, place onion rings over the entire surface and place the marinating pan in the refrigerator for about 10 hours.
5. After this, salt the pork a little more and carefully thread the meat onto skewers.
You can alternate with tomatoes, pieces of lard, and onions.
6. Fry the kebab on well-heated coals, turning the skewers periodically and sprinkling the meat with mineral water.
Serve the finished kefir kebab immediately to the table with any sauce, plenty of fresh herbs, pickled onions, etc.
Marinating pork shish kebab in kefir marinade with butter
Ingredients:
- pork - 1 kg
- onions - 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 - a small bunch
How to marinate pork in kefir:
1. Rinse the pork well and cut into matchbox-sized pieces.
2. Peel the onions and cut into large rings.
3. Wash the greens and chop finely. Place in a bowl and cover with oil.
4. Place the meat in the same bowl, pour over some of the kefir and “knead” by rubbing the kefir into the pork.
Gradually add kefir while continuing to stir. Salt and pepper, add sugar.
5. Place in the refrigerator overnight.
6. Thread the pieces onto skewers, alternating with onion rings.
7. Fry over burnt coals on all sides until cooked.
Tips on how to make a good pork kebab with kefir
1. If the desired fermented milk product is not at hand, replace it with yogurt, fermented baked milk, and natural low-fat yogurt.
Any dairy product that contains bacteria responsible for the fermentation process is suitable: they are directly involved in the process of softening meat fibers.
2. The leaner the meat you choose, the more fatty dairy product you can use. If the piece is fatty, then season it with low-fat or 1% kefir.
3. The tougher the meat from which you are going to cook shish kebab, the more sour the kefir that you will use as a dressing should be.
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.
- The meat is washed, cut into large pieces and placed in a pan. The main thing is not to use aluminum cookware.
- The vegetable is chopped into thick rings and poured into the pork.
- All that remains is to add salt, selected spices and knead the mass well.
- Kefir is poured on top and oppression is placed.
- 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.
- The washed and dried meat is cut into portions. The diameter of each is about 5 cm. The pork is immediately placed in a spacious container, mixed with spices and salt.
- 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.
- Citrus fruits are cut into thin semicircles, dill is finely chopped.
- 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.
- After washing and drying, the meat pieces are placed in glass dishes.
- One small onion is grated, the rest are cut into rings.
- Vegetables of two types of chopping are added to the meat. Salt, colored ground peppers and kefir are also sent there.
- Lastly, powdered sugar is poured onto the ingredients.
- 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.
- All fresh herbs are chopped. It's better to do it by hand. For example, the leaves of mint and basil simply come off.
- All onions are peeled and cut into half rings.
- The prepared ingredients are mixed and poured with fermented milk product. The mixture is salted to taste and sprinkled with coriander.
- 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.
- Salt and spices are mixed, finely chopped dill is added to them.
- The meat is cut into layers, placed in a bowl and filled with 1/3 of the mixture prepared in the first step.
- Lemon is cut into circles, onions - into thick rings, tomatoes - into quarters.
- The remaining prepared ingredients are also laid out with the meat and poured with kefir.
- 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.
- 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.
- Large pieces of meat are placed into the mixed mass. The components are poured with kefir on top.
- 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.
- Garlic is finely chopped and sprinkled over large pieces of pork.
- 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.
- The last things to add to the pork are chopped mint and seasoning.
- All that remains is to thoroughly mix the ingredients and leave them in a cool place for 3 hours.
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