Marinate pork in kefir for barbecue. Marinade for kefir kebab - general principles of preparation. Pork barbecue marinade with kefir "Steppe expanses"

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

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

By the way, I want to remind you about the imminent release about blogging, from A to Z, Denis Povag. It remains to wait about a month. The book will be just a bomb and, moreover, free. Personally, I am really looking forward to this book.

Well, now back to our topic. I don't know which marinade recipe you prefer for yourself. But, in my opinion, they are all worthy of trying them at least once.

Here are some tips for choosing meat for your picnic:

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

Choose only fresh and chilled meat for barbecue, not from the freezer.

I am sharing with you the first secret of cooking, you will learn about it at the end of the recipe. I really liked it. The spices include - thyme, ground coriander, basil, not ground coriander, dried parsley, black pepper, cumin, rosemary.

Ingredients:

Pork neck - 2 kg
Onions - 2 kg
Kefir - 1 l
Semi-sweet white wine - 3 tablespoons
Spices - 1 teaspoon each
Granular mustard - 1 teaspoon
Salt - 5 teaspoons
Raw eggs

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

2. Peel the onion and cut into half rings, then add to the dish. Mash everything with your hands for about 5 minutes, so that the onion will properly release its juice. Then taste it. It should feel salty. But do not be alarmed, the salt will subsequently be absorbed into the meat.

3.Cut off excess fat from meat and cut along the fibers, then into pieces no more matchbox... Add to marinade and stir. Cover with a lid or plastic wrap and refrigerate for 5-6 hours.

4. And now we have reached the most important secret of this recipe. Before you string the meat on a skewer, roll each piece in a beaten egg (!). Transfer the onion-free pieces to a separate bowl and add the beaten egg to it, stir well. Then put on the skewer.

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

The classic instant recipe

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

Ingredients:

Neck - 1 kg
Kefir - 250 ml
Bay leaf - 2 leaves
Salt - 0.5 teaspoon
Ground black pepper - 0.5 teaspoon
Hops-suneli - 1 teaspoon

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

2. Fill everything with kefir, mix and add our secret - hops-suneli. Leave at room temperature for 2-3 hours. Or you can refrigerate it for up to 24 hours, depending on when you want to cook the meat.

3. Place the slices on a skewer and fry on both sides for 10-15 minutes. And an amazingly delicious and tender kebab is ready to eat.

The most delicious kefir and mineral water marinade

Here's another one for you quick way to your piggy bank. What do you think is the secret here? I tell you - we add sparkling mineral water. By the way, you can add any seasonings that you like or that are at hand.

Ingredients:

Pork neck - 1.5 kg
Onions - 2-3 pieces
Kefir - 250 ml
Carbonated mineral water- 150 ml
Hops-suneli - 2 tablespoons
Salt - 1 tablespoon

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

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

3. Before frying, place the pieces of meat on a skewer and place on the prepared charcoal grill.

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

Video on how to cook pork kebab in kefir

I suggest you look at another recipe with your secret. If you have your own vegetable garden and greens grow on it, then this is just for you, since it uses mainly fresh herbs and spices. You can, of course, buy all the greens in a store or in the market, but it is not possible to compare with your own, grown with love. All the necessary ingredients are spelled out in the video itself.

I am sure the taste of such meat will be simply amazing. It looks very appetizing, I can imagine what kind of aroma there is when the marinade is being prepared. In general, try it and you will not regret it. Very good reviews.

Only now I am beginning to regret that I do not have my own dacha and vegetable garden. Child of the stone jungle. But nothing, I'll go to my beloved mother-in-law at the dacha, I will definitely cook it according to such a recipe. That is, of course, my husband will cook, he is my specialist in barbecue business. I'll just enjoy the wonderful taste of charcoal-fried meat.

Well, for today I have everything for now. Try and choose, although I personally liked all the methods. Write in the comments which ones you liked, I'm interested in that too. By the way, you can see another one about how to marinate pork kebab. I wish you a pleasant outdoor recreation.

Shish kebab is an incredibly tasty and satisfying dish, which is legendary, and the recipes for its preparation are passed down from generation to generation. No one will be left indifferent by 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 a person learned how 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 the modern barbecue. However, the ancient people did not care how to make the meat even softer and more tender. Over time, a marinade was invented, which became an obligatory companion of a kebab.

Cooking the most tender kebab

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

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 be mistaken 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 saucepan.

So, wash the meat thoroughly, cut it into pieces and pat dry. Cut the onion into half rings. Then add the meat and onions to the saucepan. Pour in kefir gradually, stirring the meat. Now add the kebab seasonings and mix everything thoroughly. Cover with a lid or foil and place in the refrigerator to marinate. It is enough to marinate pork or chicken for just a few hours. Beef loves a long marinating process, so this type of meat is best left in the refrigerator overnight. Kebab marinated in kefir can be cooked 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 pour the kefir left over from the marinade on the meat.

Pork shashlik with kefir turns out to be surprisingly juicy, tender and soft.

The main advantage of kefir marinade is that lactic acid bacteria are able to penetrate deeply into meat fibers and soften it.

The marinade also neutralizes the overpungency of the spices, leaving only a slight spice and pleasant aroma fried meat.

Let's find out the most popular recipes on 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

For the preparation of pork kebab, spices such as sage, coriander, basil, ginger, anise, as well as paprika and a mixture of Italian herbs are often used.

As an addition to the recipe for kefir kebabs, oregano, suneli hops, thyme, red pepper are perfect - almost any seasonings with which you like to cook meat at home.

Cooking kebab in kefir marinade:

1. Rinse and dry the meat. Cut first across the grain and then lengthwise into square pieces. Transfer the chopped pork pieces to an enamel bowl.

This cutting will ensure even roasting of the meat. For optimal cooking times, the pieces should be approximately 3-5 cm in size.

2. Chop the onion. You can use rings, half rings, or just chop it very finely. Place the chopped onions in a bowl with the meat.

3. Add spices and mix well. Leave for 15 minutes.

4. After filling the pork with kefir, stir again, cover the bowl with a lid or cling film.

5. Put the meat in the refrigerator and marinate for 4-8 hours, preferably for the whole night, so the kebab will marinate well and it will turn out to be delicious.

6. Remove the meat from the refrigerator and add salt to it half an hour before cooking.

7. String pieces of meat on skewers, removing onions from them so that they do not burn during frying. Lay on the grill and cook pork kebabs until a delicious golden brown crust.

Remember to turn the skewer periodically to ensure the pieces are evenly fried.

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 - bunch
mineral sparkling water - 100 ml
salt, pepper - to taste

How to cook pork kebab on 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. Put portioned pieces of meat into a deep container, salt and pepper, pour onion gruel. Stir.

4. Add finely chopped basil and cover with kefir and mineral water. Mix thoroughly, spread the onion rings over the entire surface and put the marinating pan in the refrigerator for about 10 hours.

5. After that, add a little more salt to the pork and carefully string the meat on the skewers.

You can alternate with tomatoes, pieces of bacon, onions.

6. Fry the kebab on well-heated coals, periodically turning the skewer and sprinkling the meat with mineral water.

Serve ready-made kefir shashlik immediately to the table with any sauce, plenty of fresh herbs, pickled onions, etc.

Pork barbecue marinated 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. Rinse greens and chop finely. Transfer to a bowl and cover with oil.

4. Put the meat in the same bowl, pour some of the kefir and "knead", rubbing the kefir into the pork.

Gradually add kefir while continuing to stir. Season with salt and pepper, add sugar.

5. Refrigerate overnight.

6. String the pieces onto skewers, alternating with onion rings.

7. Fry over burnt charcoal on all sides until tender.

Tips on how to make a good kefir pork kebab

1. If the desired fermented milk product is not at hand, replace it with yogurt, fermented baked milk, natural low-fat yogurt.

Anyone will do milk product, which contains bacteria responsible for the fermentation process: it is they who 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 fill it with fat-free or 1% kefir.

3. The tougher the meat from which you are going to cook barbecue, the more acidic should be the kefir, which you will use as a dressing.

Pork shashlik in kefir turns out to be amazingly juicy, tender and soft. The marinade neutralizes the excessive pungency of the spices, leaving only a light spice and a pleasant aroma of fried meat. Let's find out with you how to cook pork kebab in kefir marinade.

Pork kebab in kefir

Ingredients:

pork - 2 kg;
kefir - 1 l;
onion - 5 pcs.;
fresh basil - a bunch;
mineral sparkling water - 100 ml;
lard, fresh tomato - optional;
salt, pepper - to taste.

Preparation

We take fresh meat, cut it into small pieces. We clean the onions from the husks, chop a few pieces through a meat grinder, and chop the rest in half rings.

Now we will tell you how to marinate pork in kefir. Put portioned pieces of meat into a deep container, pepper to taste, salt and cover with the previously prepared onion gruel. Mix everything thoroughly. Then add finely chopped basil and fill with kefir and mineral water. Knead the mass thoroughly, spread the onion rings over the entire surface and remove the marinating pan in the refrigerator for about 10 hours. This is best done in the evening. ready!

After that, add some more salt to the pork and carefully string the meat on skewers, alternating with tomatoes, chopped rings, pieces of bacon or onions. We fry the kebab on well-heated coals, periodically turning the skewer and sprinkling the meat with kvass or water. We immediately serve the finished shish kebab with any sauce, plenty of fresh herbs, pickled onions, etc.

Pork marinated in kefir

Ingredients:

pork pulp - 1.3 kg.

For the marinade:

onion - 4 pcs.;
kefir - 400 ml;
ground sweet paprika - 2 tsp;
salt, pepper - 3 pinches.

Preparation

To prepare this festive dish, it is better to marinate pork in kefir in advance and leave it overnight. For the marinade, take onions, kefir, salt, paprika and pepper. Rinse the meat thoroughly, dry it and cut it into pieces with a side of about 5 cm. Peel the bulbs and shred them with rings. First put a layer of meat in a deep saucepan, then salt and pepper it well. Put the onion on top and put, thus, all the meat with onions, sprinkling each layer of pork, salt and pepper. Next, pour in kefir so that it completely covers the meat. Cover with a plate on top, set a "press", for example, a jar of water or a mortar. We put the meat in the refrigerator and leave it to marinate overnight.

We string the cooked meat on a skewer, putting onion rings between the pieces of pork. We constantly turn the kebab over the coals so that it evenly blushes and warms up. As soon as the meat is covered with a golden crust, we check it for readiness by cutting a piece of meat. It should be light inside with clear juice. We immediately serve the prepared shish kebab with vegetables and soft lavash. You can cook according to the same recipe.

Pork shashlik in homemade kefir

Ingredients:

Preparation

Wash the meat and cut into small portions. Peel the onion and chop it in half rings. Put the chopped pork in a deep cup, sprinkle with onions, salt and add spices. Now mix everything with your hands and fill it with kefir. Cover and marinate in a cool place for about 8 hours. After that, we put the meat on skewers, and fry until cooked on hot coals, making sure that the kebab does not overcook and does not become dry.

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

If you are indignant, what kind of shashlik it is then, I will not even argue with you, rather, I will agree. But, nevertheless, in social networks where I first met this recipe, the meat prepared in this way was called kebab. The author praised the final 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 barbecue in this performance before, but it was cooked then on the grill, and what happens now, I just have to find out with you.

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

So, what we ultimately need to make kebab in kefir:

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

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

I put everything in a bowl, salt and pepper, I 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 together with vinegar. Today I didn’t do it, didn’t 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:

Filled the 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 barely waited for these five hours to pass. So I wanted to eat a barbecue, albeit not quite real. By the way, the smell that emanated from the meat was already reminiscent of the magical indescribable aroma of barbecue, ready to be fried over a fire. Let's see what awaits us in the end!

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

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

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

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

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 turns out can be called a barbecue, rather - pickled meat, but as a result, it also cheers up. Detailed recipe and 6 photos.

Pork skewers on an onion pillow
How to cook delicious pork kebab in your 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 recipe and 14 photos.