Pork neck shashlik in kefir. Tips on how to make a good kefir pork kebab. Video on how to cook pork kebab in kefir

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 cooking secret, 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 pour the beaten egg into a separate bowl, stir well. Then put it 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 marinade with kefir and mineral water

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 this 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 like, 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 barbecue spices. - 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. Barbecue 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.

1 Classic pork kebab with kefir
2 With the addition of lemon
3 Marinade with kefir and powdered sugar
4 With coriander and basil
5 How to marinate kebabs in kefir and tomatoes?
6 With kefir, onions and herbs
7 Garlic-kefir marinade

Fermented milk products are ideal for marinating not only poultry, but also meat. Always very tender and tasty is a kebab with pork kefir. Recipes for such a treat with various additives are published in the article.

Classic pork kebab on kefir

It is important to take care of the quality meat tenderloin. It is best to take the neck. Ingredients: 4 onions, 1.5-1.7 kg of pork, 730 ml of fatty kefir, salt, a mixture of peppers and other seasonings to taste.

The meat is washed, cut into large pieces and placed in a saucepan. The main thing is not to use aluminum cookware.
The vegetable is chopped into thick rings and poured into the pork.
It remains to add salt, selected spices and knead the mass well.
Kefir is poured from above and oppression is laid.
The dish will be marinated for 3-4 hours. You can leave it in the spicy mixture overnight.

It remains to string the pieces on skewers and fry until tender. Serve boiled rice or potatoes as a side dish, complemented by fresh salad.

With the addition of lemon

There are also many other successful ways to marinate kebabs 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.

Washed and dried meat is cut in portions. The diameter of each is about 5 cm. The pork is immediately laid out in a spacious container, mixed with spices and salt.
The onion should be cut thickly - about 5 mm. In this case, it is convenient to fry it and you can not be afraid of burning.
Citrus fruits are cut into thin semicircles, dill is finely chopped.
Onions, slices of lemon and greens are sent to meat. Kefir is poured from above.

Ideally, pork in kefir should lie for a day and only then go to skewers or a wire rack.

Marinade with kefir and powdered sugar

Powdered sugar is not at all an unnecessary ingredient in the recipe, as it might seem at first glance. It is taken quite a bit to soften the taste of the marinade. Ingredients: half a liter of low-fat kefir, 1.5 kg of pork neck, 1.5 small. tablespoons of powdered sugar, salt, 7 onions, a mixture of peppers.

After washing and drying, the meat pieces are placed in a glass dish.
One small onion is rubbed on a grater, the rest are cut into rings.
The vegetable of two types of chopping is added to the meat. Salt, colored ground peppers and kefir are also sent there.
Lastly, powdered sugar is poured onto the components.
All products are thoroughly mixed and marinated for 8-9 hours in the cool.

The marinated meat is fried over coals without fire.

With coriander and basil

In the 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, a few sprigs of mint and parsley.

All fresh herbs are crushed. Better to do it with your hands. For example, the leaves of mint and basil simply come off.
The whole onion is peeled and cut into half rings.
The prepared ingredients are mixed, filled with fermented milk product. The mass is salted to taste and sprinkled with coriander.
It remains to pour large pieces of pork with such a marinade on kefir.

After 3-4 infusion of meat in a spicy mixture, you can fry the kebab in the usual way.

How to marinate kebabs 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 tenderloin, medium lemon, large onion, 550 ml of biokefir, 3 juicy ripe tomatoes, salt, barbecue spice mix, 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 in layers, laid out in a bowl and covered with 1/3 of the mixture prepared in the first step.
Cut lemon into circles, onions into thick rings, tomatoes into quarters.
The remaining prepared ingredients are also laid out for the meat, poured with kefir.
It remains to add the remaining spices with salt and herbs, and then mix the ingredients well.

After a couple of hours you can start frying the 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 greens. The rest of the ingredients: 1.5 kg of pork, 950 ml of kefir (2.5% fat), 6 onions, 10 black peppercorns, salt, a large spoonful of hops-suneli.

Cut the onions into thin rings and knead them well in a large bowl with your hands until they begin to exude juice. Freshly ground pepper, salt and the remaining seasoning are also poured there.
Large pieces of meat are laid out in the mixed mass. From above, the components are poured with kefir.
It remains to mix well the pork and marinade 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 fatty sour cream at once. It is best to use homemade dairy products. Ingredients: 430 ml of kefir, 4 large spoons of sour cream, 3-5 garlic cloves, 620 g of pork tenderloin, a pinch of seasoning for meat, 2 small. spoons of soy sauce, a couple of sprigs of fresh mint.

Garlic is finely chopped, sprinkled with large pieces of pork.
The meat is immediately poured with a mixture of sour cream and kefir. You don't need to salt dairy products, just add soy sauce.
Chopped mint and seasoning are the last to sprinkle with the pork.
It remains to mix the ingredients thoroughly and leave them cool for 3 hours.

The meat extracted from the marinade is strung on skewers or placed on the wire rack. Serve cooked meat with ketchup or any other suitable sauces.

Pork barbecue marinade with kefir

Ingredients:

Three kilograms of pork;

Two liters of kefir;

Two kilograms of onions (onions);

Barbecue spices, salt, pepper.

Cooking method:

The pork pulp is cut into pieces of the desired size. Put the meat in a deep bowl, add seasoning.

Cut the onion into half rings and sprinkle the pork with it. Stir with hands and pour in kefir. Cover with a lid and put in a cool place for several hours, or overnight.

After the time has elapsed, prepare the meat for frying over the fire. Thirty minutes before frying, the meat is salted. Then strung on a skewer and fried over coals.

Pork kebab marinade with kefir, soaked in layers

Ingredients:

One and a half glasses of kefir;

Two teahouses lies. paprika (sweet) ground;

Pork neck (one and a half kilos);

Four onions;

Ground pepper - three tsp. lies .;

Salt - four teaspoons lies.

Cooking method:

The pork neck is thoroughly washed, the fat is cut off if desired, and dried. Then cut into rectangular pieces. Peel the onion and cut it into rings.

Lay the meat in a bowl in a layer, sprinkle with seasonings, salt. Then the onion rings are laid out in an even layer, then again the meat and onions. Each layer is sprinkled with seasoning and salted.

From above, the meat is completely poured with kefir, covered and placed under the "press".

Leave to marinate in a cool place or refrigerator, preferably overnight.

Pickled pork is skewered on skewers. Onion rings can be worn between pieces of meat.

Fry on charcoal, constantly spinning the skewer.

Pork barbecue marinade with kefir and lemon

Ingredients:

One kilogram of pork pulp;

One lemon;

Bulb;

Basil;

Kefir - 1 glass;

Black peppercorns;

Cooking method:

The meat is cut into pieces and placed in a glass dish. Pour pork with squeezed lemon juice, sprinkle with basil, add kefir. Sprinkle with pepper, finely chopped onions. All ingredients are mixed and marinated for two hours.
Pickled cuts of meat are planted on skewers or fruit tree branches. You can put onion and fat rings between the pieces of meat. The meat is fried over coals, constantly turning the skewers.
Pork kebab marinade with kefir and powdered sugar

Ingredients:

Pork neck - one and a half kilograms;

Kefir - half a liter;

One and a half tea. lies. icing sugar;

Seven onions;

Salt pepper.

Cooking method:

The pork neck is washed, cut into pieces and placed in a deep dish, preferably glass.

The bulbs are peeled and half of one head is chopped on a grater. The resulting mass is added to the meat. Salt, pepper, stir by hand.

Gradually pour in kefir so that the meat is saturated with it, but does not "float" in the kefir. Sprinkle with powdered sugar on top and mix again.

The remaining heads of peeled onions are cut into rings and placed on top of the kebab. Leave to marinate for eight to ten hours in a cool place or three hours in the room.

The pickled meat is strung on skewers. Fried over coals without fire.

Pork barbecue marinade with kefir "Steppe expanses"

Ingredients:

Pork - one kilogram;

Onions - three pieces;

A glass of kefir;

5 table. lies. fat;

Parsley, onion, dill;

6-7 garlic feathers;

Ground black pepper;

Cooking method:

Pork is cut into wide pieces 13-15 centimeters long. They are placed in a deep dish and poured with kefir. Leave to soak. Meanwhile, finely chop onions, garlic, herbs. Add salt, pepper, fat and mix thoroughly. On the strips of meat soaked in kefir, they put minced meat from greens, wrap them up and put them on special skewers or on thin skewers with a sharp end.

The kebab is fried over hot coals, gently turning and sprinkling with water. As a side dish, you can cook crumbly rice porridge or boiled potatoes.

Pork barbecue marinade with kefir and coriander

Ingredients:

Pork (three kilograms of pulp);

A kilogram of onions;

Liter of kefir;

One table. l ground coriander;

One table. l chili peppers;

Salt pepper.

Cooking method:

The pork pulp is cut into rectangular pieces.

Peel and cut the onion into rings.

Chopped meat is poured into a deep bowl. Onion rings are laid out on top, salt, pepper. Shish kebab is stirred by hand and kefir is added.

Cover the pot with a towel or lid. Put in the refrigerator for several hours.

Pickled meat is skewered with onions. Fry over coals, occasionally sprinkling when an open fire appears.

Pork barbecue marinade with kefir "Rayskiy"

Ingredients:

For one kilogram of pork - 150 grams of onions;

Twenty grams of ground black pepper;

A glass of kefir;

Fresh tomatoes (four to five pieces);

Cooking method:

Cut the meat pulp into squares 2 * 2 cm, put them in a deep dish (preferably glass) along with chopped onion rings. Sprinkle with salt, pepper, pour in kefir and leave for four hours.
As soon as the meat is marinated, it is strung on skewers. You can alternate: a piece of meat, onion rings, a slice of tomato. Grill a kebab over a good heat from the coals. Skewers should be constantly twisted so that the kebab does not burn.
Pork barbecue marinade with kefir and basil

Ingredients:

Three glasses of low-fat kefir;

Bow - 3;

Fresh herbs (mint, dill, parsley, basil,).

Cooking method:

Fresh herbs are chopped. Basil and mint are chopped by hand, tearing off the leaves.

The onion heads are peeled and cut into half rings.

The prepared ingredients are put into a saucepan, kefir is added and the resulting mixture is mixed.

The meat is soaked in the finished marinade for several hours.

Pork barbecue marinade with kefir

Ingredients:

One liter of kefir;

Three table. l oil (vegetable);

Four onions;

Salt pepper.

Cooking method:

The onion heads are cleaned, cut into rings. Then put it in a saucepan. Mix well with your hands. The onion should give juice. Salt, add spices, pepper. Then kefir is poured in and vegetable oil is added.
The finished marinade is mixed well and the pork pieces are soaked in it.
Pork barbecue marinade with kefir "Mountain Echo"

Ingredients:

One kilogram of pork;

Five heads of onions;

Six tomatoes;

150 grams of kefir; No.

Two tables. lodges of acid (acetic);

Green onion feathers (two hundred grams);

Ground black pepper;

Cooking method:

The meat pulp is cut into pieces, put in a deep bowl (preferably a glass one). Add finely chopped fresh tomatoes, green onions, salt, sprinkle with pepper, pour vinegar and kefir. All ingredients are mixed. They put it under pressure and put it away in the cold.
Pickled kebabs are strung on skewers. Onion rings and slices are laid between them. fresh tomatoes... Shashlik is fried. At the same time, the skewers are constantly turned and sprinkled with marinade, especially when an open fire appears.
Pork barbecue marinade with kefir and suneli hops

Ingredients:

Half a kilogram of onions;

One liter of kefir;

One table. lies. hops-suneli;

Salt, seasonings.

Cooking method:

The onion heads are peeled and cut into rings. placed in a deep dish. Salt, pepper and season the suneli hops. Stir well with your hands (a little "hammering" onion).

Pour kefir, let the marinade stand and soak the pork in it.

Pork barbecue marinade with kefir and tomatoes

Ingredients:

Two kilograms of pork pulp;

Kefir - one package;

Two lemons;

Six to seven onions;

Half a kilo of tomatoes;

Two bunches of fresh dill;

Salt, seasonings.

Cooking method:

The meat is washed and cut into square or rectangular pieces (to taste and desire). Put the chopped pieces into a deep bowl, salt. Seasonings and spices are added, the shish kebab is mixed with hands.

The onions are peeled and cut into rings. Lemon is cut with the same rings.

The tomatoes are cut into four parts. Finely chop the dill with a knife.

All prepared ingredients are combined with meat and mixed. Add kefir and leave to marinate, preferably in the refrigerator.

Pork barbecue marinade with kefir and mineral water

Ingredients:

Pork pulp - two kilograms;

Kefir - one pack;

Five onions;

A bunch of fresh basil;

Mineral water (carbonated);

Seasonings, salt;

Cooking method:

Freshly bought unfrozen pork meat is cut into pieces, cutting off the bones and fibers.

Two or three onions are passed through a meat grinder or grated. The rest of the onion heads are cut into half rings.

Pieces of pork are placed in a deep bowl, pepper, salt and chopped onions are added. Stir and add chopped basil. Then kefir and carbonated water are poured.

Stir again with your hands and sprinkle with onion rings. Cover and leave to marinate.

Before stringing kebabs on skewers, the meat is slightly salted. Tomato slices and onion rings can be strung between pieces of meat.

Fry the meat over coals.

Pork barbecue marinade with kefir "Usual"

Ingredients:

Pork neck;

Kefir - two glasses;

Three onions;

Salt, spices for the marinade.

Cooking method:

The pork flesh is cut into square pieces, the onion is chopped into rings.

Combine the ingredients and mix well by hand. Seasonings are added, salted. Then kefir is poured.

Leave to marinate in a cool place. Then the meat is strung on skewers and fried over coals.

Pork kebab marinade with kefir - tricks and tips

The longer the meat is marinated, the more tender and juicy the shish kebab is. But do not soak the meat for more than 12 hours.

To check the readiness of the kebab, cut a piece of meat on the skewer with a knife. If the meat is light in color and clear juice comes out of it, the kebab is ready.

To add extra flavor to the kebab, during frying, the meat can be sprinkled with beer, wine or kvass. Such a shish kebab will not only have an exquisite taste, but also will not burn.

Description

Pork kebab on kefir it is characterized by juiciness, tenderness, satiety and a very appetizing smell, because of which even strict diet advocates 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 the pork kebab a special tenderness. In our step by step recipe with photo contains detailed description its preparation. Since pork is marinated 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, all that remains is to string it on skewers and fry it.

However, it is equally important to choose the right meat beforehand. Kebab pork 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 preparing barbecue on the grill, pay attention to the coals. They should not be spruce, poplar, mountain ash or aspen, since these tree species (and some other, less common in our country) give the meat a characteristic smell, making it not so appetizing. To feel more confident in this sense, you can buy ready-made coals in the store in the picnic goods section and fill the grill 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 kebab on kefir according to our recipe you will definitely not have any difficulties.

Ingredients

(2 kg)
(1 l)
(3-4 pcs.)
(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. Cut the meat first across the fibers, and then along. Transfer the pork cut in this way to a glass or enamel container for marinating.

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

Add spices there 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 peppers: black and / or red hammer or a ready-made mixture of 5 peppers. Stir the ingredients to distribute the spices evenly among the pork pieces.

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

We prepare the brazier. We need hot, whitish embers, not an open fire. We string the marinated pork on skewers. It is advisable to remove small onions, because until the pork comes, it is likely to 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 cooked, you need to cut the largest piece. It should be soft and give clear (no redness) juice. If so, the meat is done. Otherwise, hold it over the coals for a few more minutes.