Warm sunny days are integrally associated with outdoor recreation, hiking, picnics and barbecues.
Our company prefers homemade kebab in its favorite kefir marinade to store-bought kebabs.
Some may be surprised, but kefir marinade for kebab is no worse than the classic vinegar marinade, and even better! Firstly, kefir does not give the meat a sour taste, secondly, it does not dry it out, thirdly, it is suitable for children, and most importantly, pork kebab in kefir will be one hundred percent soft, juicy and tender!
The only possible downside may be the fact that the meat must be marinated for 10 hours, although if you prepare in advance, this is not a problem.
Taste Info Meat main courses
Ingredients for pork kebab:
- pork pulp (I have the front leg) – 1.5 kg
- kefir 3.2% fat – 0.5 l
- medium-sized onion - about 1 kg
- 5 pepper mixture, salt, thyme
How to cook pork shish kebab in kefir
To prepare pork kebab, any soft part of the carcass is suitable - neck, loin, front and rear ham, shoulder, as long as it is fresh.
First you need to marinate the meat; we will now tell you how to properly make a marinade from kefir and marinate meat in it.
First, the pork should be washed under running water, unnecessary films and veins should be cut off, dried and cut into square pieces, preferably the same size, on a cutting board using a knife. The pieces should be neither large nor small - 4–6 cm.
Meat this size will be easy to place on the skewer and will allow it to cook evenly. 
Shish kebab loves onions, so we don’t spare them. Since you are supposed to plant onions along with meat, I recommend taking medium-sized onions.
Remove the skins from the onion, cut half into large rings, and chop the other half very finely. 
Place pork and onions in a large enamel pan. 
Add salt to taste, a mixture of “5 peppers” or just ground black pepper, dried thyme and any other kebab spices. 
Mix thoroughly with clean hands and pour in kefir. Kefir should coat every piece of meat, so mix everything again. 
Place the onion, cut into rings, on top, cover the pan with a lid and put it in the refrigerator to marinate overnight (8–10 hours). 
Cooking barbecue is not complete without preparing coals.
Therefore, when you come to nature, light a fire or ready-made coal.
While the firewood is burning, place pieces of meat on skewers, alternating with onion rings, while the onion pulp in which the pork was marinated must be removed from the pieces, as it will burn. 
Place skewers with meat over hot coals. 
While cooking the kebab, turn the skewers several times so that the pieces are fried on all sides, and pour the remaining marinade over the meat several times for greater juiciness.
In 20-30 minutes, the most delicious kebab in the world will be ready.
Its readiness can be determined by cutting a piece of meat with a knife. If the juice flows out clear, the meat can be removed from the grill; if a cloudy reddish liquid comes out, let it cook for a few more minutes.
Pork kebab marinated in kefir can be served directly on skewers, which is very tasty, or remove pieces from skewers and place on a common dish. 
I recommend eating the finished meat with the remaining pickled onions, as well as plenty of herbs and vegetables.
Try pork kebab in kefir, and perhaps, out of all the many recipes, this one will become your favorite, like mine!
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!
According to statistics, 90% of people when asked: “What is your favorite dish?” They answer without hesitation: “in kefir.” The recipe for its preparation lies in proper preparation. In order for the meat to become soft and juicy, it must first be marinated - this is a whole ritual. Many people believe that shish kebab does not tolerate women’s hands, but the main thing is not who fries it, but how it is cooked.
Choosing meat
When choosing, look at its freshness. It is advisable to buy chilled pork that has not been frozen. The softest and most tender part is the entrecote on the bone, neck or collar. The meat must be cut into small proportional pieces. If you make them too large, the pork kebab in kefir will be raw in the middle. The marinade recipe will be described below.
You should not chop it, otherwise the meat will become dry when grilled over coals. Fresh vegetables, herbs and herbs are perfect for garnish. The best pork kebab is made with kefir and vinegar. Let's look at a few simple options for preparing this beloved dish.
First recipe
For a kilogram of pork you will need onions (7 heads), black pepper, salt, dill. These are the standard products that are needed to prepare pork kebab. Marinade - kefir (1.5 liters).
Rinse the meat well and cut it into medium pieces. Cut the onions into rings along with the greens. Place the ingredients in a deep cup: meat, then onions and dill. And so on in several layers. Fill everything with kefir, salt and pepper, put something heavy on top and put it in the refrigerator for 6-8 hours. Thread the meat onto skewers and fry over hot coals. You can string onions and vegetables along with the meat. You need to constantly monitor the kebab and turn it over in a timely manner.
Pork kebab in kefir: recipe two
Products: (1 kg), onions (5 pieces), spices for meat, kefir (250 ml), mayonnaise (250 ml), salt.
Mix the onion, cut into half rings, in a bowl until juice forms. Add mayonnaise and kefir to it. Lastly, add the pieces of tenderloin and mix well so that each piece is under the marinade. Season with pepper and salt to taste. In order for the meat to be tender, it must be in the marinade for at least 10 hours, and preferably all night.
In general, the marinade can be made from any available components, it all depends on taste preferences, culinary talents and imagination. The ingredients can be combined with each other. In some cases, vinegar, mineral water, white wine, beer, pineapples and even kiwi are used.
How to properly grill shish kebab?
The marinated and skewered meat must be placed on hot coals. In order to light the coals, they first burn firewood; non-resinous tree species are best suited for these purposes. Only when the wood is completely burned can you lay out the skewers. During the frying process, the meat is poured with the remaining marinade, vinegar or water.
To prevent burning, the skewers must be turned over periodically, allowing the meat to cook on all sides. On average, cooking takes about half an hour, but it all depends on the heat of the coals and the size of the meat itself. Don’t be afraid to experiment, and you will get your own unique pork kebab in kefir! The recipe, as you can see, is accessible.
Sun, summer, relaxation...
As you know, no outdoor recreation in the summer is complete without barbecue.
The most tender and juicy kebab is made from pork meat. Therefore, today we have put together for you a collection of recipes for making marinade for pork kebab with kefir.
Marinade for pork shish kebab with kefir - basic principles of preparation
The main ingredient for preparing marinade for pork shish kebab is a fermented milk product - kefir.
Thanks to its properties, the meat turns out to be very tender, but at the same time juicy. And of course, no good marinade is complete without a lot of onions. Depending on the recipes and the amount of meat soaked, you may need from four to five heads to a kilogram. Onions are usually cut into rings or half rings.
All kinds of spices and seasonings will give the kebab a spicy, refined taste.
To vary the taste of the kebab, garlic, lemon, basil, parsley, wine or beer are added to the marinade.
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. Place the meat in a deep bowl and add seasoning.
The onion is cut into half rings and poured over the pork. Mix with your hands and pour in kefir. Cover with a lid and place in a cool place for several hours, or overnight.
After the time has passed, the meat is prepared for frying over the fire. Thirty minutes before frying, the meat is salted. Then they are threaded onto skewers and fried over charcoal.
Marinade for pork shashlik with kefir, soaked in layers
Ingredients:
One and a half glasses of kefir;
Two teas. lie paprika (sweet) ground;
Pork neck (one and a half kilos);
Four onions;
Ground pepper - three teaspoons. false;
Salt - four teaspoons. lie
Cooking method:
The pork neck is thoroughly washed, the fat is trimmed off if desired, and dried. Then cut into rectangular pieces. Peel the onion and cut it into rings.
Place a layer of meat in a bowl, add seasonings and salt. Then lay out the onion rings in an even layer, then the meat and onions again. Each layer is sprinkled with seasoning and salted.
The top of the meat is completely filled with kefir, covered and placed under a “press”.
Leave to marinate in a cool place or refrigerator, preferably overnight.
The marinated pork is threaded onto skewers. You can put onion rings between pieces of meat.
Fry over coals, constantly twisting the skewers.
Marinade for pork shish kebab 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 container. Pour squeezed lemon juice over the pork, sprinkle with basil, and add kefir. Add pepper and finely chopped onion. All ingredients are mixed and marinated for two hours.
- Marinated pieces of meat are placed on skewers or branches of fruit trees. You can place onion and fat rings between the pieces of meat. The meat is fried over coals, constantly turning the skewers.
Marinade for pork shish kebab with kefir and powdered sugar
Ingredients:
Pork neck – one and a half kilograms;
Kefir – half a liter;
One and a half tea. lie powdered sugar;
Seven bulbs;
Salt pepper.
Cooking method:
The pork neck is washed, cut into pieces and placed in a deep bowl, preferably glass.
The onions are peeled and half of one head is grated. The resulting mass is added to the meat. Salt, pepper, mix with hands.
Gradually pour in kefir so that the meat is saturated with it, but does not “float” in the kefir. Sprinkle 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 marinated meat is threaded onto skewers. Fry over coals without fire.
Marinade for pork shashlik with kefir “Steppe spaces”
Ingredients:
Pork – one kilogram;
Onions - three pcs.;
A glass of kefir;
5 table. lie fat;
Parsley, onion, dill;
6-7 garlic feathers;
Ground black pepper;
Cooking method:
Pork is cut into wide pieces 13-15 centimeters long. Place in a deep bowl and pour over kefir. Leave to soak. Meanwhile, finely chop the onion, garlic, and herbs. Add salt, pepper, fat and mix thoroughly. Minced greens are placed on strips of meat soaked in kefir, wrapped and placed on special skewers or thin skewers with a sharp end.
The shish kebab is fried over hot coals, carefully turning and sprinkling with water. As a side dish, you can prepare crumbly rice porridge or boiled potatoes.
Marinade for pork shish kebab with kefir and coriander
Ingredients:
Pork (three kilograms of pulp);
A kilogram of onions;
A liter of kefir;
One table. l ground coriander;
One table. l chili pepper;
Salt pepper.
Cooking method:
The pork pulp is cut into rectangular pieces.
The onion is peeled and cut into rings.
Place the chopped meat in a deep bowl. Place onion rings on top, add salt and pepper. Mix the kebab with your hands and add kefir.
Cover the pan with a towel or lid. Place in the refrigerator for several hours.
The marinated meat is placed on skewers along with onions. Fry over coals, sprinkling periodically when an open fire appears.
Marinade for pork shish kebab with “Paradise” kefir
Ingredients:
For one kilogram of pork - 150 grams of onion;
Twenty grams of ground black pepper;
A glass of kefir;
Fresh tomatoes (four to five pieces);
Cooking method:
- The meat pulp is cut into 2*2 cm squares, placed in a deep bowl (preferably glass) along with onion cut into rings. Sprinkle with salt and pepper, pour in kefir and leave for four hours.
- Once the meat is marinated, it is threaded onto skewers. You can alternate: a piece of meat, onion rings, a tomato slice. Grill the kebab over good heat from the coals. The skewers should be constantly rotated so that the kebab does not burn.
Marinade for pork shish kebab with kefir and basil
Ingredients:
Three glasses of low-fat kefir;
Fresh herbs (mint, dill, parsley, basil,).
Cooking method:
Fresh herbs are chopped. Basil and mint are crushed by hand, tearing off the leaves.
The onion heads are peeled and cut into half rings.
Place the prepared ingredients in a saucepan, add kefir and stir the resulting mixture.
The meat is soaked in the prepared marinade for several hours.
Marinade for pork shish kebab with kefir
Ingredients:
One liter of kefir;
Three table. l oil (vegetable);
Four onions;
Salt pepper.
Cooking method:
- The onion heads are cleaned and cut into rings. Then put it in a saucepan. Mix well with your hands. The onion should give juice. Salt, add spices, pepper. Then pour in kefir and add vegetable oil.
- Mix the finished marinade well and soak the pork pieces in it.
Marinade for pork shish kebab with kefir “Mountain Echo”
Ingredients:
One kilogram of pork;
Five onions;
Six tomatoes;
150 grams of kefir; No.
Two tables. bed of acid (acetic);
Green onion feathers (two hundred grams);
Ground black pepper;
Cooking method:
- The meat pulp is cut into pieces and placed in a deep bowl (preferably glass). Add finely chopped fresh tomatoes, green onions, salt, sprinkle with pepper, pour over vinegar and kefir. All ingredients are mixed. They put it “under pressure” and put it in the cold.
- The marinated kebab is threaded onto skewers. Onion rings and slices of fresh tomatoes are placed between them. They are grilling shish kebab. At the same time, constantly turn the skewers and sprinkle with marinade, especially when an open fire appears.
Marinade for pork shashlik with kefir and khmeli-suneli
Ingredients:
Half a kilogram of onions;
One liter of kefir;
One table. lie khmeli-suneli;
Salt, seasonings.
Cooking method:
Onion heads are peeled and cut into rings. placed in a deep dish. Salt, pepper and season with suneli hops. Mix well with your hands (squeezing the onion a little).
Pour in kefir, let the marinade sit and soak the pork in it.
Marinade for pork shish kebab with kefir and tomatoes
Ingredients:
Two kilograms of pork pulp;
Kefir - one package;
Two lemons;
Six to seven onions;
Half a kilogram of tomatoes;
Two bunches of fresh dill;
Salt, seasonings.
Cooking method:
The meat is washed and cut into square or rectangular pieces (according to taste and desire). Place the chopped pieces in a deep bowl and add salt. Add seasonings and spices, stir the kebab with your hands.
The onions are peeled and cut into rings. Lemons are cut into rings using 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.
Marinade for pork shish kebab 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 purchased, unfrozen pork meat is cut into pieces, cutting off bones and fibers.
Two or three onions are passed through a meat grinder or grated. The remaining onions are cut into half rings.
Place pieces of pork in a deep bowl, add pepper, salt and chopped onion. Stir and add chopped basil. Then add kefir and sparkling water.
Mix again with your hands and sprinkle with onion rings. Cover and leave to marinate.
Before stringing the kebab onto skewers, the meat is salted a little more. Between pieces of meat you can string tomato slices and onion rings.
Fry the meat over coals.
Marinade for pork shish kebab with kefir “Ordinary”
Ingredients:
Pork neck;
Kefir – two glasses;
Three onions;
Salt, spices for marinade.
Cooking method:
The pork flesh is cut into square pieces, the onion is chopped into rings.
Combine the ingredients and mix well with your hands. Add seasonings and salt. Then kefir is poured.
Leave to marinate in a cool place. The meat is then threaded onto skewers and grilled over charcoal.
Marinade for pork shish kebab with kefir - tricks and useful tips
The longer the meat is marinated, the more tender and juicy the kebab turns out. But you should 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 additional flavor to the kebab, during frying the meat can be sprinkled with beer, wine or kvass. Such kebab will not only have an exquisite taste, but will not burn.
Well, what picnic or trip out of town would be complete without delicious aromatic kebab! Perhaps this is already a kind of tradition that I don’t want to break, and it’s not necessary. Moreover, each of us can prepare such a delicacy, we just need to know a few simple but wise secrets.
There are a great many recipes for cooking shish kebab, the main rule is proper preparation - marinating, the further taste of the dish depends on this process. Most often, meat is marinated in vinegar, mayonnaise, mineral water, but we want to tell you how to marinate pork kebab in regular kefir. A hot appetizer according to this recipe always turns out very tender, juicy and just melts in your mouth, try it and you will definitely like it.
Pork shish kebab marinated in kefir
To prepare pork kebab in kefir, we need the following products:
Ingredients:
- pork neck – 1.5 kilograms;
- kefir 3.2% fat content 500-600 milliliters;
- onions 5-6 large heads;
- salt, ground black pepper and other spices - to taste;
- sugar – 1 teaspoon.
Cooking process:
1. We wash the pork neck well in running water, then dry it, we don’t need any excess liquid, and cut it into approximately equal pieces.
3. Peel the onions and cut them into rings. Then add onion rings to the meat and mix everything thoroughly.
4.The next step is to add salt and ground black pepper to the meat. You can also add any other spices whose aroma and taste appeal to you. Mix everything again.
5.Then we will pour pre-cooled kefir into the pan with meat in small portions, stirring the contents each time. This is necessary to ensure that each piece is properly soaked. It is important that there is not too much kefir and the meat does not float in it, but is only soaked.
6. Finally, add a teaspoon of granulated sugar to the meat.
7.In order for the kebab to marinate better, let it stand for the first hour under a closed lid at room temperature, and then put it in the refrigerator for 8-10 hours.
8. Thread the finished, well-marinated meat onto a skewer, alternating with onion rings, and fry on the grill until fully cooked. Please note that if the onion has become very soft during the pickling process, you can cut new rings of fresh onion, dip them a little in the marinade and thread them onto a skewer with meat.
Bon appetit!