Recipe for barbecue in kefir. Pork skewers in kefir

Description

Pork skewers on kefir it is distinguished by juiciness, tenderness, satiety and a very appetizing smell, because of which even strict adherents of the diet cannot deny themselves the pleasure of trying at least a piece of this delicious dish.

A special marinade made from kefir, onions and spices gives a special tenderness to the pork kebab. Our step-by-step recipe with photos contains a detailed description of its preparation. Since pork marinates for a long time (5-8 hours), it is better to marinate it at home in the refrigerator (preferably all night). Then at the picnic it remains only to string it on skewers and fry.

However, it is equally important to pre-select the meat correctly. Pork for barbecue should be very fresh and slightly chilled. It is best to take the neck, shoulder blade or loin. Tenderloin will also work, but to a lesser extent.

And also, when cooking barbecue on the grill, pay attention to the coals. They should not be spruce, poplar, rowan or aspen, because these tree species (and some others less common with us) give the meat a characteristic smell, making it not so appetizing. In order to feel more confident in this sense, you can purchase ready-made coals in the store in the picnic goods department and fill the barbecue with them. They heat up well, especially if you use a special liquid that is sold in the same department. And then in the preparation of pork skewers on kefir according to our recipe, you definitely will not have any difficulties.

Ingredients

• 
  (2 kg)
• 
  (1 l)
• 
  (3-4 pieces)
• 
  (taste)
• 
  (taste)

Cooking steps

We spread 2 kg of pork on the work surface (we use the neck).



We wash it, dry it with a paper towel and cut it into small cubes with a side of 3-5 cm. You need to cut the meat first across the fibers, and then along. The pork cut in this way is transferred to a glass or enamel container for marinating.



We clean 4 large heads of onions. Do not spare this ingredient, because. it makes the pork juicier. Grind the onions into rings or half rings and send to the meat.



We also add spices to taste (but do not salt!). Special spices for pork, for barbecue or a mixture of herbs (Provencal, Mediterranean, Italian) are suitable. Do not forget also about hot pepper: black and / or red hammer or a ready-made mixture of 5 peppers. Mix the ingredients so that the spices are evenly distributed among the pieces of pork.



Now pour 1 liter of kefir into the meat and mix again. We cover the container with a lid or food polyethylene and set aside in the cold to marinate for 5-8 hours. About half an hour before roasting on the grill, pork should be salted. If you do this earlier, it will become stiff.



We prepare the grill. We need hot, whitish embers, not open flames. Thread marinated pork on skewers. It is advisable to remove small onions, because by the time the pork reaches, it will most likely burn.



We spread the meat on the grill and, turning regularly, fry on all sides until golden brown. To find out if the pork is fried, 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.



Bon appetit!

Marinating barbecue 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 kefir barbecue - general principles of cooking

Ingredients

Kefir for marinade is not necessary to use fatty. But it is better not to take a fat-free product. 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).

Cooking

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

Marinade for barbecue on kefir (for pork)

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

Ingredients

2 kg of meat;

1 liter of kefir 2%;

700 grams of onion;

1 tablespoon of seasoning for barbecue;

A few peas of black pepper.

Cooking

1. We chop the whole onion with rings or half rings, first remove the husk.

2. Add seasoning for barbecue or just for pork to the onion. Add a little salt, if it is not contained in the seasoning. Now you need to crush the onion with spices with your hands so that it starts up the juice and becomes wet.

3. Add kefir, it should not be cold.

4. We throw peppercorns, stir everything well.

5. While seasonings with salt dissolve, you can do the meat. We wash the pork, dry it with towels, it is better to use paper sheets. Cut into pieces, the size of a matchbox or a little more. No need to grind.

6. Add the marinade to the meat or vice versa. We mix everything thoroughly with our hands, we try to smear each piece.

7. We lightly tamp with our hands so that the meat does not peek out and send it to the refrigerator.

Marinade for barbecue on kefir with lemon (for poultry)

A variant of an incomparable kefir marinade, which 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 seed or fresh umbel;

2 onion heads.

Cooking

1. Finely chop the onion, throw it into a bowl.

2. Carefully clean the lemon with a brush and remove the zest with a grater. We send to the bow.

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 bird into pieces.

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

Marinade for barbecue on kefir with adjika

A spicy version of marinade with kefir, for which you 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.

Cooking

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

2. Add chopped onion rings. We stir.

3. We wash the meat or poultry, cut it into pieces, send it to a sharp mass of kefir.

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

Marinade for barbecue on kefir with garlic (ideal for beef)

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

Ingredients

1 kg of meat;

5 cloves of garlic;

2 spoons of apple cider vinegar;

1 tsp salt;

300 ml of kefir;

0.5 tsp black pepper;

3 sprigs of cilantro.

Cooking

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

2. We clean the garlic from the husk and cut each clove into four parts. Throw in kefir. You can also chop the garlic, but in this case, when frying the kebab, the pieces will burn and give an unpleasant aroma.

3. Now we take cilantro sprigs, rinse, dry, twist into a ball and rub well in our hands until juice appears. No need to grind. Put in a bowl for barbecue.

4. Cut the meat into pieces of 50 grams, shift to cilantro.

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

6. We send the future barbecue to the refrigerator.

Quick marinade for barbecue on kefir with kiwi

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

Ingredients

600 ml of kefir;

6 onion heads;

1 bag of seasoning for barbecue;

Cooking

1. We take ripe better overripe kiwi. Cut in half and scoop out the pulp with a spoon. Only the skin should remain in the hands.

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

3. Pour out a bag of spices for barbecue. If the seasoning does not contain salt, then add. We mix everything thoroughly.

4. Wash the meat, cut into cubes of four centimeters. Send to kefir marinade.

5. Stir, set to marinate for an hour. Stir again after an hour. We maintain free time, use it for its intended purpose.

Marinade for barbecue on kefir with mineral water

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

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.

Cooking

1. Cut the onion into half rings, throw it into the pan. Don't let the quantity scare you.

2. Add prescription salt and pepper to the onion. It is better to grind it for shish kebab before use, so it will turn out more fragrant.

3. Grind the onion with spices with our hands to reduce the volume and release the juice.

4. Cooking meat. As usual, the pieces are washed, dried and cut to the desired size. We send to the bow.

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

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

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

Marinade for barbecue on kefir with mustard and soy sauce

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

Ingredients

1.5 kg of meat;

2 cups of kefir;

1 spoon of mustard;

3 tablespoons of soy sauce;

0.5 tsp pepper;

1 tsp lemon peel;

5-7 onions.

Cooking

1. Cut the onion, preferably in large pieces.

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

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

4. Pour the sauce into the onion and leave to infuse for now.

5. We are engaged in meat or poultry. Just cut into suitable pieces.

6. Immerse the meat in the marinade, stir and send to a cool place. You can fry the kebab after 4 hours, but it is better to wait a couple more hours.

Marinade for barbecue on kefir with honey and chili pepper

The recipe for a spicy marinade on kefir, which requires natural honey. The finished meat is very aromatic and 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 onion heads;

1.5 tsp salt.

Cooking

1. Cut 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, stir. If the honey is candied, then it is better to melt it first. Never do this on fire or in the microwave. You can just hold the jar in hot water.

3. Combine the spicy mixture with kefir, stir.

4. Cut the onion, put it in a large container.

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

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

Marinade for barbecue on kefir with vinegar

A feature 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 of kefir;

1 spoon of vinegar 9%;

30 grams of ginger;

1 pinch of nutmeg;

3 onion heads;

0.5 tsp black pepper;

2 tsp without a slide of salt;

2 kg of meat.

Cooking

1. We use fresh ginger. We wash the spine, clean and grind. You can use a grater. We send to kefir.

2. Add nutmeg.

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

4. Mix everything thoroughly.

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

6. It remains to pour everything with a fragrant mixture with kefir and stir. Marinate the kebab for at least three hours.

Few people know that not only onions, but also its juice can be used for pickling. It perfectly penetrates into the tissues of the meat and fills with taste.

So that the onion does not burn on skewers, it is cut into large half rings. It is also convenient to remove them if you plan to fry meat without a vegetable.

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

For marinating kebabs, glass, ceramic or enameled dishes are used. Popular plastic containers are not suitable, no matter how convenient and practical they may be.

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.

Today I want to cook shish kebab marinated in kefir with you at home, i.e. in the oven on a baking sheet.

If you are outraged, what kind of barbecue is it then, I will not even argue with you, rather, I will agree. But, nevertheless, in social networks, where I first met this recipe, meat cooked in this way was called shish kebab. The author praised the end result of his culinary creativity so much, and the meat in the photo looked so tempting and appetizing that I decided to definitely cook it in the same way.

Of course, I have tried shish kebab in this version before, but then it was cooked on the grill, and what happens now, I just have to find out together with you.

There was a 700-gram piece of pork ham in the refrigerator, I decided to use it:

So, what do we eventually need to cook barbecue in kefir:

• 700 grams of pork ham
• 1 large head of onion
• 700 ml of kefir with a fat content of 2.5%
• salt, ground black pepper to taste

I washed the meat, dried it, cut it into equal portions:

I put everything in a bowl, salted it, peppered it, didn’t use any more spices, to be honest, the taste of natural meat appeals to me more.

Usually I also use bay leaves for the marinade, but only with vinegar. Today I did not do this, I did not risk it. I thought that the combination of bay leaf and kefir, in my opinion, would be somewhat strange.

I cut the onion head into large half rings:

I poured meat with kefir with a fat content of 2.5% so that the meat was completely covered with kefir. I figured it was almost 700 ml:

I left the meat in this form to marinate in the refrigerator for 5 hours (as the author of the recipe advised):

I could hardly wait for those five hours to pass. So I wanted to eat barbecue, albeit not quite real. By the way, the smell that came from the meat was already reminiscent of the magical indescribable aroma of shish kebab, ready for frying on a fire. Let's see what awaits us in the end!

On a dry baking sheet she poured everything that was marinated in a bowl:

I put the baking sheet in a well-heated oven for about an hour.

After an hour, the meat was mixed and left for another half an hour. In principle, it was already ready, but it was not fried beautifully from all sides, but I wanted to achieve a characteristic golden crust:

Kefir filling did not completely evaporate, but curled up and because of this it did not look very attractive. Perhaps, kefir should be added all the same less. Although all the excess then went into the sink along with the baking sheet, and the meat itself turned out to be very juicy and tasty. In some strange way, kefir really gave it the aroma characteristic of barbecue, for a moment I even smelled the smell of smoke.

Perhaps I really wanted to eat, and the feeling of hunger dulled my sense of smell, but it turned out really tasty, great respect to the author of the article (unfortunately, I did not remember his name).

More recipes:

Pork skewers in the oven
At the end of winter, when I especially begin to yearn for summer, I make barbecue at home. I always do it differently, it all depends on the mood and the availability of food in the refrigerator. It is not always that what happens can be called barbecue, rather, marinated meat, but as a result, it also improves your mood. Detailed cooking recipe and 6 photos.

Pork skewers on an onion pillow
How to cook a delicious pork kebab at home in the oven, which is indistinguishable from what you can cook in nature. All thanks to the onion pillow with which it will be baked. Detailed cooking recipe and 14 photos.

Hello dear guests! Hooray! Finally, we have waited for the unofficial opening of the barbecue season! You have already tried the first tender, juicy and soft meat pieces cooked on the grill. But you shouldn't stop there, right? It's only begining.

I already wrote a little earlier on this and more than one article. In continuation of the barbecue topic, today I want to focus on kefir marinade for pork. First of all, I just like him the most. Secondly, he is considered one of the fastest. And time, as you know, is precious.

By the way, I would like to remind you about Denis Povag's coming out about blogging, from A to Z. It remains to wait about a month. The book will be just a bomb and, moreover, free. Personally, I'm really looking forward to this book.

Well, now back to our topic. I do not know which of the marinade recipes you would prefer for yourself. But, in my opinion, they all deserve to be tried at least once.

I want to give you some tips for choosing meat for your picnic:

• Most often they use the neck, as this part is the most juicy. This is for those who like fat, like me.
• You can also take the back part - tenderloin or loin. It turns out tender and juicy, but not so greasy.
• Sometimes a ham is also chosen. But there the meat is a little rougher. It needs to be kept in the marinade longer and fried on the grill.

Meat for barbecue you choose only fresh and chilled, not from the freezer.

I share with you the first secret of cooking, you will learn about it at the end of the recipe. I liked it very much. The spices include thyme, ground coriander, basil, not ground coriander, dried parsley, black pepper, zira, rosemary.

Ingredients:

• Pork neck - 2 kg
• Onion - 2 kg
• Kefir - 1 l
• White semi-sweet wine - 3 tablespoons
• Spices - 1 teaspoon
• Grainy mustard - 1 teaspoon
• Salt - 5 teaspoons
• Raw eggs

1. Pour the kefir into a deep dish or pan. Add all spices, wine, mustard and salt.

2. Peel and cut the onion into half rings, then add to the dish. Knead everything with your hands for about 5 minutes, so that the onion properly highlights its juice. After that, taste it. Should seem overdone. But do not worry, the salt will subsequently be absorbed into the meat.

3. Cut off excess fat from the meat and cut along the fibers, then into pieces no larger than a matchbox. Add to marinade and stir. Cover with a lid or film and leave for 5-6 hours in the refrigerator.

4. And now we have reached the most important secret of this recipe. Already before you string the meat on skewers, roll each piece in a beaten egg (!). Portionally transfer the pieces without onion into a separate bowl and pour the beaten egg into it, mix well. After that put on the skewers.

5. Fry on the grill for about 20-25 minutes, turning occasionally. My friends, you may not even have tried such a juicy and tasty barbecue. Simply awesome.

Classic fast food recipe

This is almost a classic marinade method. Why almost? Because there is a secret here. And so, everything is very simple and fast. After three or four hours, you can already enjoy the most delicious and tender meat taken from the grill. Ingredients are calculated for one kilogram of pork.

Ingredients:

• Neck - 1 kg
• Kefir - 250 ml
• Bay leaf - 2 leaves
• Salt - 0.5 teaspoon
• Black ground pepper - 0.5 teaspoon
• Suneli hops - 1 teaspoon

1. Rinse the meat, dry it with a paper towel and cut into medium pieces. Place them in a deep bowl. Salt, add broken bay leaf, pepper.

2. Pour everything with kefir, mix and add our secret - suneli hops. Leave at room temperature for 2-3 hours. Or you can refrigerate for up to a day, depending on when you want to cook the meat.

3. Put the pieces on the skewers and fry on both sides for 10-15 minutes. And the amazingly tasty and tender skewers are ready to eat.

The most delicious marinade on kefir and mineral water

Here's another quick way to your piggy bank. What do you think is the secret here? I tell you - add carbonated mineral water. By the way, you can add any seasonings you like or have on hand.

Ingredients:

• Pork neck - 1.5 kg
• Onion - 2-3 pieces
• Kefir - 250 ml
• Carbonated mineral water - 150 ml
• Suneli hops - 2 tablespoons
• Salt - 1 tablespoon

1. Rinse the meat, dry it and cut into medium pieces. Place in a deep bowl. Cut the onion into half rings and put in a dish and mix with your hands so that the onion gives juice.

2. Then add salt and suneli hops. Now we pour in our secret - carbonated mineral water. And last pour kefir. Mix everything well and cover with cling film and refrigerate. After four hours, you can fry the meat. Or leave overnight in the refrigerator.

3. Before frying, put the pieces of meat on the skewers and put on the prepared grill with coals.

4. Fry for about 20-30 minutes. Don't forget to turn it over. And you will get a wonderful mouth-watering barbecue, juicy and soft.

Video on how to cook pork skewers in kefir

I suggest you look at another recipe with your secret. If you have your own garden and greens grow on it, then it is just for you, as fresh herbs and spices are mainly used here. Of course, you can buy all the greens in a store or on the market, but is it really comparable to your own, grown with love. All the ingredients you need are in the video.

I'm sure the taste of such meat will be just amazing. It looks very appetizing, I can imagine what kind of aroma it has when the marinade is being prepared. In general, try it and you won't regret it. Very good reviews.

Only now I'm starting to regret that I don't have my own dacha and garden. Child of the stone jungle. But nothing, I’ll go to my beloved mother-in-law at the dacha, I’ll definitely cook according to this recipe. That is, of course, my husband will cook, he is my specialist in barbecue cases. I will just enjoy the wonderful taste of grilled meat.

Well, that's all I have for today. Try and choose, although I personally liked all the ways. Let me know in the comments what you like, I'm interested too. By the way, you can see another one about how to marinate pork skewers. I wish you a pleasant holiday in nature.