Marinate meat in kefir. Spicy kefir marinade for shish kebab

Gone are the days when the best dish was a piece of fried mammoth - modern “hunters” require something more original. It is not known who was the first to come up with a recipe for kefir kebabs, but this method is one of the most popular among fans of country trips and picnics. Meat processed with this fermented milk product acquires amazing tenderness and juiciness, which is a good reason to try this technology.

Shish kebab with kefir is one of the simple but effective recipes, suitable even for children’s cuisine. The main advantage of kefir marinade is that lactic acid bacteria are able to penetrate deeply into the fibers of meat and soften it.

Secrets of the “correct” kebab

As you know, the crown and “crown dish” of almost any trip to the bosom of nature is properly cooked kebab meat. To prevent your efforts from going to waste, it will be useful to know small culinary secrets on how to marinate meat for a particularly successful dish.

• You are unlikely to get a tasty treat from an overly lean meat product. Give preference to a piece that has noticeable layers of fat - they will not allow the kebab to dry out into something incomprehensible on the skewer.
• The lighter the color of the piece of meat you like, the fresher it is. The cut site should be matte-smooth, without blood clots and a glossy slimy sheen (this is an indicator of the product being stale).
• The kefir kebab, the recipe for 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 the marinade components and will turn out surprisingly tasty.
• 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.
• If you don’t have the required fermented milk product on hand, replace it with yogurt, fermented baked milk, or 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 the meat you choose, the higher the fat dairy product you can use. If the piece is fatty, then season it with low-fat or 1 percent kefir.

Shish kebab “Boyarsky”

Ingredients

• - 1 kg + -
• — 3 large heads + -
• — 500 ml + -
• - half a tsp. + -
• - taste + -
• - half a tsp. + -
• - 3 tbsp. l. + -
• - small bunch + -

Preparation

The beauty of this kefir kebab recipe is that the meat turns out soft, with subtle creamy notes and without the sourness that usually occurs when using lemon or vinegar. Such a treat will certainly become the “highlight of the program” at any picnic and will instantly “fly off” the plates.1. We wash the pork well and cut it into pieces about the size of a matchbox.2. Peel the onions (there may be more of them, depending on your wishes) and cut into large rings.

3. Wash the greens under running water, shake well and finely chop.

4. Pour the chopped greens into a deep saucepan or bowl and pour in the required amount of oil. Place the shashlik meat in the same container and add just a little 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 bowl, making sure that the pieces seem to be enveloped in it and not just floating. Add salt and pepper (as much as you need).

Our kebab, marinated in kefir, will be ready in no less than four to five hours (to be sure, you can put it under pressure). 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: girls who prefer less spicy foods, men who consider it an excellent snack, and the smallest picnic participants.

Ideas for culinary experiments

• Use garlic when creating the marinade. Mash a few cloves in a garlic clove or finely chop them with a knife and add to the marinade mixture.
• Oregano, suneli hops, thyme, red pepper - in a word, almost any seasonings with which you like to cook meat at home - are perfect additions to the recipe for kefir kebabs.

• Some chefs recommend adding a quarter of a lemon or lime to the dressing - this ingredient will add subtle citrus notes to the dish.
• Instead of pork, you can take beef, lamb, chicken - depending on your preferences.

Once you try kefir kebab, you will certainly become an ardent fan of this dish!

In order for the kebab to be tasty, juicy and aromatic, it is very important to properly marinate the meat. Therefore, lovers of outdoor recreation are trying to find a marinade recipe that will cope with the task in the best possible way. This is exactly what marinade for kebab with kefir is, and it is no coincidence that its recipes are becoming increasingly popular. Currently, there are so many successful options for kefir marinade that you can easily choose the one that best suits your taste and is suitable for the type of meat you have chosen for barbecue.

Cooking features

If the meat for barbecue is not prepared, no master will be able to fry it over coals so that it is juicy and soft. Selecting meat and marinating it are important stages at which it is very important to follow a number of rules.

• Meat that has been frozen is no longer suitable for barbecue. It can be boiled or stewed, but it is not suitable for frying, as it will turn out dry, even if it is well marinated. Therefore, you need to take fresh or chilled meat for barbecue.
• You always want your kebab to be tender. The meat of old animals has large and coarse fibers, so even if it remains juicy, it will not become very soft. This means that preference should always be given to the meat of young animals, especially when it comes to beef, which is tougher than pork or lamb.
• The fat content of kefir used for marinade depends on the type of meat. The leaner the meat, the fattier the marinade should be. For this reason, kefir with 1% fat can only be used for pork; for lamb, 2–2.5% will be enough; for poultry and beef, kefir with a fat content of more than 3% is needed.
• Kefir marinade is usually soft, so you have to keep the meat in it for quite a long time. If you are going to a barbecue and have chosen a marinade with kefir, then it is better to marinate the meat the night before.
• Kefir is an acidic product, so when it comes into contact with aluminum, harmful substances can be released. For this reason, barbecue meat is not marinated in aluminum bowls or pans. It is better to use glassware, ceramics, stainless steel or enamel.
• 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 salt the meat, but this can be done no more than half an hour before frying the kebabs.
• In order for the meat to be well saturated with the marinade, and later to quickly fry and not dry out during frying, it must be cut into medium pieces. A size of 4–5 cm will be optimal.

There are many recipes for marinade for barbecue. Some options are more suitable for beef, others for pork, and others for poultry. If you want to cook kebabs with a harmonious taste, choose a marinade based on the type of meat you are using.

Kefir marinade for pork

• pork – 2 kg;
• kefir – 1 l;
• onions – 0.7 kg;
• barbecue seasoning – 20 g;
• salt - to taste.

Video recipe for the occasion:

Cooking method:

• Wash the pork and pat dry with a towel. Remove the film and veins. Leave the fat. Cut into layers 4–5 cm thick. Place in a bag and beat lightly.
• Rub the layers with seasoning and cut into cube-shaped pieces suitable for barbecue.
• Peel the onions and cut them into rings about 3 mm thick. Remember the onion with your hands and place it with the meat. Stir until the onion is well distributed.
• Pour kefir over the pork, stir and place in the refrigerator for 6-8 hours.

Don't forget to salt the meat before threading the pork pieces onto the skewers.

Kefir marinade for poultry

• chicken or turkey fillet – 1 kg;
• kefir – 0.7 l;
• curry seasoning – 5 g;
• lemon – 1 pc.;
• ground paprika – 5 g;
• dried dill – 10 g;
• onions – 0.3 kg;
• salt - to taste.

Cooking method:

• Wash the lemon. Squeeze the juice out of it into a small bowl. Grate the zest and place it in a separate bowl.
• Peel the onions and cut them into thin half rings.
• Wash the poultry, pat dry with paper towels, and cut into pieces about 4 cm in size.
• Add dill, curry and paprika to the lemon zest and stir.
• Add the spicy mixture to the meat, stir.
• Pour lemon juice over the pieces of meat and stir.
• Add the onion to the meat, first mashing it with your hands so that it releases the juice. After this, the meat and onions need to be mixed again so that the onions are evenly distributed.
• Pour kefir over the meat. After stirring again, refrigerate.

Poultry meat marinates quickly, so after 3-4 hours it can be salted, skewered and fried. However, if you leave the chicken or turkey to marinate in kefir overnight, there will be no problem.

Kefir marinade for lamb

• lamb – 2 kg;
• garlic – 10 cloves;
• apple cider vinegar (6 percent) – 80 ml;
• kefir – 0.6 l;
• onions – 0.5 kg;
• fresh cilantro – 100 g;
• ground black pepper, salt - to taste.

Cooking method:

• Prepare the lamb by washing it well and cutting it into pieces suitable for barbecue.
• Finely chop the cilantro and mix it with kefir.
• Pass the garlic through a press, add to kefir, stir.
• Add pepper and vinegar there, stir again.
• Place meat in kefir and stir.
• Peel the onion and cut it into not too thin rings. It is better to choose small bulbs.
• Add the onion to the meat, stir everything, pressing with your hands.
• Place in the refrigerator for 6–8 hours.

Lamb kebab marinated in kefir will be tender and flavorful. Using the same recipe, you can marinate lamb ribs to fry them on the grill.

Kefir marinade for beef

• beef – 2 kg;
• kefir – 0.6 l;
• kiwi – 2 pcs.;
• onions – 0.7 kg;
• barbecue seasoning, salt to taste.

Cooking method:

• Wash the beef, cut into 4–5 cm layers, and pound. Cut the layers to obtain pieces measuring approximately 4 by 5 cm.
• Sprinkle the meat with seasoning and stir.
• Peel the onion and cut into thin half rings. Remember it and add it to the meat. Stir.
• Peel the kiwi, cut into several pieces and puree using a blender. Whisk together with kefir.
• Pour the kefir and kiwi marinade over the meat, mix and put in the refrigerator.

Kefir marinade with kiwi allows you to very quickly soften the meat. Even beef will have time to marinate in it in 3–4 hours. If you cook pork or poultry according to this recipe, it will take 2 times less time. At the same time, it is very important not to exceed the recommended marinating time for meat prepared according to this recipe, otherwise it will turn into a shapeless mass, softening too much.

Spicy kefir marinade for meat

• meat – 2 kg;
• kefir – 0.5 l;
• onions – 0.5 kg;
• spicy adjika – 50 g.

Cooking method:

• Place adjika in a bowl, pour in half a glass of kefir, mix well. Add the remaining kefir and mix again.
• Peel the onions and cut them into small pieces, add to kefir, stir.
• Wash the meat, dry it with napkins and cut into pieces weighing about 50 g.
• Place the meat in the kefir marinade and stir.

The marinating time depends on the type of meat. Chicken needs to be marinated for 3-4 hours, turkey – an hour longer. Lamb or pork should be kept in the marinade prepared according to this recipe for 6–8 hours, beef – 10–12 hours. There is no need to salt the marinade if you use real Caucasian adjika, as it contains a lot of salt. Otherwise, an hour before you plan to remove the meat from the marinade, salt it and stir it.

The kefir marinade is considered soft; it does not make the meat too sour, but still copes with its task perfectly. The meat marinated in it turns out juicy and soft even when grilled over charcoal.

From pickled to kefir The meat turns out to be a very appetizing and tender kebab. Kefir marinade prevents the meat from drying out during frying, and it turns out juicy. But for this it needs to be prepared in advance.

You will need

• pork – 1.5 kg;
• kefir – 500 ml;
• sugar – 1.5 tsp;
• onions – 7-8 pcs;
• salt;
• pepper.

Instructions

1. Prepare meat. If you take frozen pork, defrost it completely first. After this, wash thoroughly in cold water and let dry or wipe with a paper napkin. Rinse the cooled pork thoroughly too. Cut meat into medium pieces. If you make huge pieces, they will take longer to marinate and prepare later; if they are small, they will quickly fry, but will be slightly dry. Chopped meat place in a pan of the desired size.

2. Peel the onions. Finely chop half or grind in a blender. Place in a saucepan with meat m, add salt and pepper. You can add other spices and seasonings if you wish. Mix everything thoroughly. In order to realize whether you have put enough into meat salt and pepper, taste the marinade. It should combine three tastes: sour from kefir, hot from pepper and salty from salt.

3. Cut the onion into wide rings. Mix the onion centers and half of the chopped onion with meat m. Place the remaining rings on top - they will be needed for frying. Cover the kebab with a lid and let it stand at room temperature for 1-1.5 hours, then put it in the refrigerator and leave to marinate for about 10-12 hours. You don’t have to put it in the refrigerator, then the marinating time will be 3-4 hours. You may not be able to stand it meat in the marinade, if it is fresh and of good quality, it can be cooked immediately. However, the longer the pork is marinated in mayonnaise, the softer it will be and the faster it will cook.

4. Add kefir. Don’t pour it in all at once, do it little by little, stirring continuously. meat. The entire piece should be completely covered with this fermented milk product, but not “drown” in it. Add about 1-1.5 teaspoons of granulated sugar and stir.

5. Cut the other half of the onion into huge rings and place on the surface of the marinated meat. Due to the fact that there will not be a lot of kefir on top, the onions will not become soggy and will not become too soft, but will only acquire the desired smell.

6. Cover the pan with the marinated pork and leave at room temperature for about 1-1.5 hours. After this, put it in the refrigerator and leave for 10-12 hours. You don't have to bet meat in the refrigerator and leave in the room for 3-4 hours. This time will be enough to meat managed to marinate perfectly. If you use fresh and good quality pork, you can not keep it in the marinade, but cook it right away. However, the longer the time meat will marinate, the more appetizing and tender it will turn out.

A dish like shashlik, is associated with trips to nature with friends, fresh air and good company. In order to end up with beautiful, gentle shashlik, the meat for it should be prepared in advance. Say, marinate in kefir .

You will need

• pork neck 1.5 kg;
• kefir 3.2% 500 ml;
• granulated sugar 1.5 tsp;
• onions 5-7 pcs;
• salt;
• pepper.

Instructions

1. Prepare the meat. If you are using frozen pork, defrost it thoroughly ahead of time. After this, rinse in cold water and dry with paper towels. Chilled pork also needs to be thoroughly rinsed. Cut the meat into large pieces. If desired, you can also make small ones - this way it will cook faster, but will be slightly dry. Large pieces will retain every juice inside. Place the pork in a large pot or bucket.

2. Peel the onions. Take half and chop it finely. You can use a blender or a huge grater. Transfer the onion to the pork, add salt and ground black pepper to taste. Thoroughly stir the contents of the pan. If desired, you can add any other spices and seasonings.

3. Start adding kefir. The main thing is not to pour it in immediately, but add little by little. At the same time, continuously stir the meat, allowing the pork to absorb the fermented milk product. Keep an eye on the layer of kefir in the pan - it should not flood the meat, that is, there should not be a layer of kefir on top of the pork. Add about one and a half teaspoons of granulated sugar and stir the meat.

4. Cut the other half of the onion into large rings and place on top of the marinated pork. Due to the fact that there is no kefir on top, the onions will not turn sour and become too soft, but will only acquire the desired smell.

5. Cover the pan with the marinated pork and leave it in the room for an hour. After this, put it in the refrigerator overnight (it takes about ten hours to marinate). If you haven't taken up shashlik the day before your trip, but you started pickling on the same day, then do not put it in the refrigerator, but simply let it brew at room temperature for three to four hours.

6. Before grilling, skewer the meat, alternating with large onion rings added at the end. You can also use a wire rack, and place the onion rings on the pork and between its pieces.

No vinegar, wine or lemon juice. But these products are good for young meat. But kebab is different. Vinegar oxidizes beef that is not in its first youth, and lemon dries it out. White table wine is also good in moderation. Let's try to go the other way and cook kebab in kefir. The recipe for frying it over coals is not much different from the classic method. The whole secret is in the marinating. Enzymes contained in lactic acid products make it more tender and juicy.

Another advantage of such a marinade is its low cost: a liter costs several times less than the same amount of the worst wine. In addition, I used the expression “fermented milk products”. This means that you can use yogurt, ayran, low-fat sour cream... However, I repeat, it is better to take full-fat (3.2%) fresh kefir. So, let's start cooking. There are many ways to cook meat on skewers, but any kefir kebab recipe 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 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. The pork should be submerged in the liquid, but not completely submerged. Add one and a half spoons of granulated sugar to the marinade. This simple trick will remove all the bitterness. We cut three more onions into rings and sprinkle them over the meat. Cover with a lid. The recipe for kebab in kefir requires keeping the meat in this state for an hour, then putting the vessel in the refrigerator overnight.

Having pulled out a bowl of pork in the morning, we do not rush to drain the liquid and throw it away. Thread the pieces of meat onto a skewer. We alternate them with slightly pickled onions that still retain their freshness. Next, the recipe for kebab in kefir is not much different from other methods of preparing grilled meat. We place the skewers on the grill over the burnt coals, but do not forget to occasionally brush the sides of the pork with the kefir marinade using a silicone brush. This way it will be covered with a fragrant crust and will not dry out.

The kefir recipe has its own nuances. Especially if you bought several whole broilers, and not some individual 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 on separate skewers. For the marinade, prepare a saffron infusion - we need 2 spoons of it. Pour a quarter glass of kefir and olive oil into it. Add finely chopped 1-2 cloves of garlic and 2 onions, half a spoon of grated orange zest, 2 spoons of pepper and juice squeezed from two lemons.

This recipe for kebab in kefir also suggests whipping this mixture in a mixer, then putting the cut chicken meat in it for 7 hours. But that's not all. Separately prepare the sauce for lubrication during frying. 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. Lubricate the meat on the skewers with this sauce. You need to place the skewers 3-4 centimeters from small coals of medium heat and turn them over quite often.

What's a vacation in nature without aromatic, juicy kebab? Fresh air, the magic of a blazing fire, good company combined with the unique taste of a traditional Caucasian dish will create a pleasant atmosphere and make your vacation bright and unforgettable.

No one knows for sure who first came up with the idea to cook kebabs. It is only known that nomads from Eurasia fried them back in the 5th century.

There are many ways to prepare marinades for barbecue. If traditional vinegar and mayonnaise are not options for you, try making kebabs with a marinade based on fermented milk products, which is especially popular in the East.

Kefir marinade gives the dish softness and piquancy. It is often preferred when going outdoors with children - kefir makes the meat tender, and the seasonings are not too spicy.

Kefir marinade for chicken kebab

You need: 1 kg of chicken legs, 1.5 cups of kefir or fermented baked milk, 1/2 tsp. black allspice, 1/2 tsp. ground nutmeg, 1/4 lemon, 1/4 tsp. curry, 4 cloves of garlic, 4-5 onions, salt.

Preparation:

Divide the chicken legs into 5-6 approximately equal parts. Salt the meat and pour lemon juice over it.

Now you need to take garlic, 2-3 onions, and grind them in a blender. Add kefir, curry, as well as ground nuts and black pepper to the mixture. Mix the marinade well.

Cut the rest of the onion into rings.

Place the chopped meat in a double bag and pour over the kefir marinade. Place onion rings on top and mix everything thoroughly. Leave to marinate for 4-6 hours.

Thread pieces of meat onto skewers, alternating them with onions.

When cooking kebabs on coals, do not forget to pour marinade over them 1-2 times. This way they will come out juicy and retain the pleasant notes of the added spices.

Pork shashlik in kefir

You need: 1.5 kg pork neck, 500 ml kefir fat content 3.2%, 1-1.5 tsp. powdered sugar, 5-7 onions, salt, pepper.

Preparation:

Rinse the cooled pork and cut into pieces. Place in an enamel or glass container.

Finely chop or grate half the onion and add to the kebab.
While stirring the meat, salt and pepper the kebab.

Add kefir and mix kebabs. Make sure that the meat is thoroughly soaked in kefir, but not drowned in it. Add powdered sugar and mix everything again.

Cut the remaining onion into rings and place on top of the kebabs. Cover with a lid.

This kebab is marinated for 10-12 hours in the refrigerator, and at room temperature for only 3-4 hours.

When preparing pork kebab in kefir, thread the meat onto skewers, alternating it with onion rings.

During frying, periodically turn over and pour water, kvass, wine or beer over the kebabs. This pork will be juicy and will not burn.

Kefir marinade for barbecue

Cooking kebabs in kefir marinade is a pleasure. Kefir does not dry out or make meat sour, like vinegar or lemon juice. Kebabs marinated in kefir will certainly come out juicy and very tender. In addition, it is not at all necessary to salt the marinade; this can be done immediately before threading the meat onto skewers.

Therefore, we offer you a few more simple but very tasty recipes for kefir marinade for kebabs.

Marinade 1.

For 3 kg of meat you need: 3 cups of kefir, 3 onions, dill and parsley, basil.

Preparation

Finely chop the dill and parsley. Cut the onion into half rings. Tear mint and basil into small pieces. Place all ingredients in a bowl, mix well and pour in kefir. The marinade is ready! All that remains is to marinate the meat with it.

Marinade 2.

For 3-4 kg of meat you will need: 1 liter of kefir, 3 tbsp. l. vegetable oil, 4 onions, ground black pepper, salt.

Preparation:

Peel the onion, cut into rings and place in a bowl. Add salt and pepper to taste. Stir the onion with your hands to release its juice. Add kefir and oil. Mix the mixture thoroughly. That's all! Once ready, you can pour the marinade over the meat.

Marinade 3

For 3 kg of meat you need: 1 liter of kefir, 500 g of onion, 1 tbsp. l hops-suneli, ground black pepper and salt.

Preparation

To prepare this marinade, cut the onion into half rings and place in a bowl. Then add salt, pepper and suneli hops. Mix everything thoroughly. Pour in kefir and mix the ingredients again. The marinade is ready!

Below we will show one of the ways to prepare kefir marinade forkebab, tested from my own experience.