Shish kebab is an amazingly tasty and satisfying dish, which is legendary, and the recipes for its preparation are passed down from generation to generation. No one will be indifferent to soft meat, cooked with love, on the grill or on an open fire.
The right marinade is the key to a delicious dish
From the very moment when a person learned to make fire, he made the first attempts to cook meat on a fire. Thus, the meat that our ancestors cooked can be called the prototype of modern barbecue. However, ancient people did not care about how to make the meat even softer and more tender. Over time, a marinade was invented, which became an indispensable companion for barbecue.
Cooking the most tender barbecue
In order to marinate barbecue in kefir, you will need: - Any meat. You can choose any meat, but kefir marinade is ideal for pork, beef or chicken skewers.
So that no one remains hungry, it is better to be guided by the formula: for one 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. For marinating meat, you don’t have to think about which dried herbs to use. The easiest way not to make a mistake when choosing them is to buy a bag of ready-made barbecue seasonings. - Onions. - From the dishes you will need a large bowl or pan.
So, wash the meat thoroughly, cut it into pieces and dry it. Onion cut into half rings. Then put the meat and onions into the pan. Gradually pour in the kefir, stirring the meat. Now add seasonings for barbecue and mix everything thoroughly. Cover with a lid or foil and marinate in the refrigerator. It is enough to marinate pork or chicken for only a few hours. Beef loves a long marinating process, so it is better to leave this type of meat in the refrigerator overnight. You can also cook barbecue marinated in kefir at home. To do this, just put the meat on a baking sheet and send it to the oven. During cooking, do not forget to water the meat with kefir left over from the marinade.
The main component of the barbecue is the marinade. In fact, it gives the dish an exceptional taste and aroma.
There are many options for making marinade. If traditional vinegar and mayonnaise aren't for you, try a fermented milk marinade. Kefir marinade gives the barbecue softness, piquancy, makes the meat tender. Pork skewers on kefir are distinguished by juiciness, satiety and a very appetizing smell.
The marinade plays a decisive role, but it is equally important to choose the right meat beforehand. Pork for barbecue should be fresh and slightly chilled. It is best to take the neck, loin or shoulder blade. A tenderloin will also work, but to a lesser extent.
When choosing meat, press on it. The meat should return to its original shape. This means it is fresh, not pumped up with anything. Juice should not stand out from it, which means it was not refrozen, not pumped up, the fibers are not broken. All the fat that should have been there remained between the fibers.
Meat that has been frozen for frying is not suitable, as it will turn out dry, even if it is well marinated.
Pork kefir skewers - a classic recipe
So that no one remains hungry, it is better to follow the formula: for one person - half a kilogram of meat.
Ingredients for 2 servings
- pork pulp - 1 kg;
- kefir - 1 liter;
- onion - 2 heads;
- salt - 5 grams;
- spices - 5 grams.
How to cook:
- Cut the pork into cubes (we use the neck) of 3-5 cm. Cut the meat first across the fibers, and then along. Chopped meat (DO NOT salt) pepper or add spices for barbecue, a mixture of herbs (Provencal, Italian, Mediterranean) will do. Sprinkle with chopped onion and mix in a glass or enamel bowl for marinating.
Salt is not added to the kefir marinade, it is better to use unsalted spices too. This is due to the fact that salt has the ability to draw liquid from foods. If the meat is salted immediately, then during the marinating time it will lose some of the moisture and become dry. Of course, you will have to 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 stiff.
- We prepare the grill. We need hot, dull embers, not open flames. Take the meat out of the marinade. (You can rinse with water and let it drain. We string the dried meat on skewers.) It is better to remove small onions, because by the time the pork comes, it will most likely burn.
- Put 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 give clear (no redness) juice. If so, the meat is ready. Otherwise, hold it over the coals for a few more minutes.
- Ready pork skewers on kefir are removed from the grill and served at the table with vegetables and herbs.
Enjoy your meal!
If you don’t have kefir, replace it with fermented baked milk or curdled milk, low-fat natural yogurt is also suitable. Any dairy product is suitable, which contains bacteria responsible for the fermentation procedure: they are directly involved in the process of softening the meat fibers.
Marinade for barbecue on kefir and mineral water
Ingredients:
- pork neck - 1 kg;
- kefir - 0.5 liter;
- mineral sparkling water - 0.5 liters;
- onion - 3 pieces;
- a bunch of fresh basil;
- salt, pepper - to taste.
A tried and tested way to cook barbecue on kefir and mineral water is to soak it first in mineral water (for 2 hours), and then marinate with kefir and spices (5-6 hours), draining the water in advance.
Recipe:
- For marinade, mix kefir and mineral water in a deep container, add onion, cut into rings.
- Peel the onions, chop some with a meat grinder, and cut the rest into rings.
- Cut fresh meat into equal pieces, 5 cm in size.
- Put portioned pieces of meat into the prepared marinade, pepper, pour onion gruel. Then mix everything, adding finely chopped basil.
- Soak for 6-12 hours in the refrigerator, 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 skewers immediately to the table with plenty of fresh herbs, any sauce, etc.
Pork tenderloin in kefir marinade with butter
If the meat for barbecue is lean, without fat, then it is recommended to add a little vegetable oil to the marinade.
The more lean meat you selected, the more fatty kefir you can use. If the piece is greasy, then fill it with fat-free or 1%.
Ingredients:
- pork tenderloin - 1 kg;
- kefir 2.5% fat and above - 0.5 liters;
- onion 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 greens and finely chop. Transfer to a bowl and cover with oil.
- Put the meat in a bowl with greens, pour over some of the kefir and “knead”, rubbing the kefir into the pork. Gradually add kefir, continuing to stir. Pepper, add sugar.
- Place in refrigerator for 8 hours
- Put the pieces on skewers, alternating with onion rings.
The tougher the meat from which you are going to fry the kebab, the more acidic the kefir should be for dressing.
No vinegar, wine or lemon juice. But these products are good for young meat. But barbecue is different. Here is beef not of the first youth, vinegar oxidizes too much, and lemon dries out. White table wine is also good in moderation. Let's try to go the other way and cook kefir in kefir. The recipe for roasting it over coals is not much different from the classic method. The whole secret is in pickling. Enzymes contained in lactic acid products make it more tender and juicy.
Another plus of such a marinade is its cheapness: a liter costs several times less than the same amount of the most seedy wine. In addition, I used the expression "sour-milk products." And this means that you can use curdled milk, ayran, low-fat sour cream ... However, I repeat, it’s better to take fatty (3.2%) fresh kefir. So let's start cooking. There are many ways to cook meat on skewers, but any recipe for barbecue in kefir begins with a description of the marinade. As a first example, let's take pork neck.
If you have one and a half kilograms of meat (washed, cut into pieces), then we take three onions and finely chop them or chop them on a coarse grater. Mix with meat, gently massage everything with your hands. At the same time, do not forget to salt and pepper it. Then pour in about half a liter of kefir. Pork should be immersed in liquid, but not completely drowned in it. Add one and a half tablespoons of granulated sugar to the marinade. This simple trick will remove all the bitterness. Cut three more onions into rings and sprinkle the meat with them. We cover with a lid. The recipe for barbecue in kefir prescribes to keep the meat in this state for an hour, and then put the bowl in the refrigerator for the night.
Pulling out a basin of pork in the morning, we are in no hurry to drain the liquid and throw it away. We string pieces of meat on a skewer. We intersperse them with a slightly pickled, but still fresh onion. Further, the recipe for barbecue in kefir is not much different from other methods of cooking grilled meat. We send the skewers to the grill over burnt coals, but do not forget to occasionally grease the sides of the pork with kefir marinade with a silicone brush. So it will be covered with a fragrant crust, and will not dry out.
The recipe for kefir has its own nuances. Especially if you bought several whole broilers, and not some separate parts of the carcass. After all, the cooking time for breasts, wings or thighs is different. Therefore, if you have whole carcasses, different parts of the bird's body go to separate skewers. For the marinade, we prepare saffron infusion - we need 2 tablespoons of it. Pour into it a quarter cup of kefir and olive oil. Add finely chopped 1-2 cloves of garlic and 2 onions, half a spoonful of grated orange peel, 2 tablespoons of pepper and juice squeezed from two lemons.
This recipe for barbecue in kefir also suggests whipping this mixture in a mixer, and then putting the chopped chicken meat into it for 7 hours. But that's not all. Separately, prepare the sauce for greasing during frying. We heat a couple of tablespoons of butter, squeeze the juice of one lemon into it, add half a spoon of saffron infusion, pepper and salt. Grease the meat on skewers with this sauce. You need to place the skewers 3-4 centimeters from the small coals of medium heat and turn over quite often.
Warm sunny days are inextricably linked with outdoor recreation, hiking, picnics and barbecues.
Our company prefers home-made shish kebabs in our favorite kefir marinade to purchased shish kebabs.
Perhaps someone will be surprised, but the marinade for kefir barbecue is just as good as 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 to eat, and most importantly, pork skewers in kefir will absolutely turn out soft, juicy and tender!
The only possible negative may be the fact that the meat must be marinated for 10 hours, although if you gather in advance, this is not a problem.
Taste Info Meat second courses
Ingredients for pork skewers:
- pork pulp (I have a front ham) - 1.5 kg
- kefir 3.2% fat - 0.5 l
- medium-sized onion - about 1 kg
- a mixture of "5 peppers", salt, thyme
How to cook pork skewers in kefir
For cooking pork skewers, any soft part of the carcass is suitable - neck, loin, front and back ham, shoulder blade, as long as it is fresh.
First you need to marinate the meat, we will now tell you how to make a marinade from kefir and marinate meat in it.
First, the pork must be washed under running water, cut off unnecessary films and veins, dried and cut into square pieces, preferably of the same size, on a cutting board with a knife. Pieces should be neither large nor small - 4x6 cm.
The meat of this size will be easy to stick on the skewer and will allow it to cook evenly. 
Shish kebab loves onions, so we do not regret it. Since the onion is supposed to be planted along with the meat, I recommend taking medium-sized onions.
Remove the husk from the onion, cut half into large rings, chop the other half very finely. 
Put the pork and onion in a large enameled pan. 
Add salt to taste, a mixture of "5 peppers" or just ground black pepper, dried thyme and any other spices for barbecue. 
Mix thoroughly with clean hands and pour over with kefir. Kefir should envelop each piece of meat, so mix everything again. 
Put the onion cut into rings on top, close the pan with a lid and put it in the refrigerator to marinate overnight (for 8-10 hours). 
Barbecue is not complete without coals.
Therefore, having come to nature, kindle a fire or ready-made coal.
While the firewood burns out, put pieces of meat on skewers, alternating with onion rings, while the onion gruel in which the pork was marinated must be removed from the pieces, as it will burn. 
Put the skewers with meat over hot coals. 
During the preparation of the barbecue, turn the skewers several times so that the pieces are fried on all sides, and pour the meat with the remaining marinade several times for greater juiciness.
In 20-30 minutes, the most delicious barbecue in the world will be ready.
Its readiness can be determined by cutting a piece of meat with a knife. If the juice flows clear - the meat can be removed from the grill, if a cloudy reddish liquid stands out - leave to cook for a few more minutes.
Pork skewers marinated in kefir can be served directly on skewers, which is very tasty, or remove pieces from skewers and put on a common dish. 
I recommend eating the finished meat with the remaining pickled onions, as well as with a lot of greens and vegetables.
Try pork skewers in kefir, and perhaps out of all the many recipes, this one will become your favorite, just like mine!
Gone are the old days when the best dish was a piece of fried mammoth - modern "hunters" need something more original. It is not known who first came up with the recipe for kefir kebabs, but this method is one of the most popular among fans of country trips and picnics. Meat treated with this fermented milk product acquires amazing tenderness and juiciness, which is a weighty argument to try this technology.
Kefir skewers are one of the simple but effective recipes, suitable even for children's dishes. The main advantage of kefir marinade is that lactic acid bacteria can penetrate deep into the meat fibers and soften it.
Secrets of the “correct” barbecue
As you know, the crown and “crown dish” of almost any trip to the bosom of nature is properly cooked barbecue meat. So that your labors do not go to waste, it will be useful to know small culinary secrets, how to marinate meat for a particularly successful dish.
- From an overly lean meat product, you are unlikely to get a tasty treat. Give preference to a piece that has noticeable fat layers - they will not allow the kebab to dry into an incomprehensible something on a skewer.
- The lighter the color of the meat piece you like, the fresher it is. The cut should be matte-smooth, without blood clots and a glossy slimy sheen (this is an indicator of stale product).
- The kefir skewers, the recipe of which we are studying, should be soaked at least a couple of hours before the planned trip - then the meat will be saturated with the aroma of marinade components and turn out to be surprisingly tasty.
- The tougher the meat from which you are going to barbecue, the more acidic the kefir that you will use as a dressing should be.
- If the desired fermented milk product is not at hand, replace it with curdled milk, fermented baked milk, natural low-fat yogurt. In a word, any dairy product that contains bacteria responsible for the fermentation process is suitable: they are directly involved in the process of softening meat fibers.
- The leaner meat you choose, the higher the fat content of the dairy product you can use. If the piece is greasy, then fill it with fat-free or 1% kefir.
Shish kebab “Boyarsky”
Ingredients
- - 1 kg + -
- — 3 large heads + -
- — 500 ml + -
- - half tsp + -
- - taste + -
- - half tsp + -
- - 3 tbsp. l. + -
- - small bundle + -
Cooking
The beauty of this recipe for kefir skewers is that the meat is soft, with subtle creamy notes and without the sourness that usually occurs when lemon or vinegar is used. Such a treat will certainly become the “highlight of the program” at any picnic and will instantly “fly away” from the plates.1. We wash the pork well and cut it into pieces about the size of a matchbox.2. Onions (there may be more of them - depending on your wishes) are peeled and cut into large rings.
3. We wash the greens under running water, shake well and chop finely.
4. Pour the chopped greens into a deep saucepan or bowl and pour the prescribed amount of oil. We spread the meat for barbecue in the same container and add quite a bit of kefir. We begin to knead the components like dough, as if “driving” the kefir marinade into the pork fibers.
5. Gradually add the remaining kefir to the dishes, making sure that the pieces seem to be enveloped in it, and not just float. Add salt and pepper (as much as needed).
Our barbecue marinated in kefir will be ready in no less than four to five hours (for greater certainty, you can put it under oppression). We put the pieces on skewers, alternating with onion rings.
We are absolutely sure that marinating pork in a fermented milk product will certainly be appreciated by all guests: both girls who prefer less spicy foods, and men who consider it an excellent snack, and the smallest picnic participants.
Ideas for culinary experiments
- In the process of creating a marinade, use garlic. Mash a few cloves in the garlic cloves or finely chop them with a knife and add to the marinade mixture.
- As an addition to the recipe for kefir kebabs, oregano, suneli hops, thyme, red pepper are perfect - in a word, almost any seasoning with which you like to cook meat at home.
- Some chefs advise adding a quarter of a lemon or lime to the dressing - this ingredient will give the dish a subtle citrus note.
- Instead of pork, you can take beef, lamb, chicken - depending on your preferences.
Having tried kefir barbecue once, you will certainly become an ardent fan of this dish!
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