How to properly marinate pork kebab with kefir. Marinade for pork shish kebab with kefir - tender! Collection of marinade recipes for meat on the fire: marinade for pork with kefir

Pork kebab with kefir turns out surprisingly juicy, tender and soft.

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

The marinade also neutralizes the excessive pungency of spices, leaving only a slight tang and a pleasant aroma of fried meat.

Let's find out the most popular recipes for 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

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

Oregano, suneli hops, thyme, red pepper - almost any seasonings with which you like to cook meat at home - are perfect additions to the kefir kebab recipe.

Cooking shish kebab in kefir marinade:

1. Rinse and dry the meat. First cut across the grain and then lengthwise into square pieces. Place the chopped pork pieces into an enamel bowl.

This type of cutting will ensure that the meat cooks evenly. For optimal cooking time, the pieces should be approximately 3-5 cm in size.

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

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

4. Then pour kefir over the pork, stir again, cover the bowl with a lid or cling film.

5. Place the meat in the refrigerator to marinate for 4-8 hours, preferably overnight, so the kebab will marinate well and be guaranteed to be delicious.

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

7. Thread the pieces of meat onto skewers, removing the onion from them so that it does not burn during frying. Place on the grill and cook the pork kebabs until they are golden brown.

To ensure that the pieces are evenly fried, do not forget to periodically turn the skewers.

Serve with fresh vegetables and herbs.

Pork shish kebab with kefir and mineral water

Ingredients:

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

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

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

5. After this, salt the pork a little more and carefully thread the meat onto skewers.

You can alternate with tomatoes, pieces of lard, and onions.

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

Serve the finished kefir kebab immediately to the table with any sauce, plenty of fresh herbs, pickled onions, etc.

Marinating pork shish kebab 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. Wash the greens and finely chop them. Place in a bowl and cover with oil.

4. Place the meat in the same bowl, pour over some of the kefir and “knead” by rubbing the kefir into the pork.

Gradually add kefir while continuing to stir. Salt and pepper, add sugar.

5. Place in the refrigerator overnight.

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

7. Fry over burnt coals on all sides until cooked.

Tips on how to make a good pork kebab with kefir

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

Any dairy product that contains bacteria responsible for the fermentation process is suitable: they 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 season it with low-fat or 1% kefir.

3. 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.

Description

Pork shish kebab on kefir It is distinguished by its 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 of kefir, onions and spices gives the pork kebab a special tenderness. 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 overnight). Then at the picnic all you have to do is string it on skewers and fry it.

However, it is equally important to choose the right meat first. Pork for barbecue should be very fresh and slightly chilled. It is best to take the neck, shoulder or loin. Tenderloin is also suitable, but to a lesser extent.

Also, when preparing shish kebab on the grill, pay attention to the coals. They should not be spruce, poplar, rowan or aspen, since these tree species (and some others, 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 purchase ready-made coals in the picnic goods department of the store 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 you definitely won’t have any difficulties in preparing pork kebab with kefir according to our recipe.

Ingredients

(2 kg)
(1 l)
(3-4 pcs.)
(to taste)
(to taste)

Cooking steps

Place 2 kg of pork on a 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 grain, and then along. Place the pork sliced in this way into a glass or enamel container for marinating.

Peel 4 large onions. Do not skimp on this ingredient, because... it makes the pork juicier. We chop the onions into rings or half rings and send them to the meat.

Add spices there to taste (but do not add salt!). Special spices for pork, for barbecue or a mixture of herbs (Provencal, Mediterranean, Italian) are suitable. Don’t forget also about hot pepper: ground black and/or red 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. 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 frying on the grill, the pork needs to be salted. If you do this too early, it will become tough.

We prepare the grill. We need hot white embers, not open fire. Thread the marinated pork onto skewers. It is advisable to remove the small onions, because by the time the pork arrives, it will most likely burn.

Place the meat on the grill and, turning regularly, fry on all sides until golden brown. To tell if the pork is cooked through, you need to cut the largest piece. It should be soft and produce clear (no red) juice. If so, the meat is ready. Otherwise, hold it over the coals for a few more minutes.

Remove the finished pork kebab on kefir from the grill and serve with vegetables and herbs.

Bon appetit!

Fermented milk products are ideal for marinating not only poultry, but also meat. Pork kefir-based kebab always turns out very tender and tasty. Recipes for such treats with various additives are published in the article.

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

The meat is washed, cut into large pieces and placed in a pan. The main thing is not to use aluminum cookware.
The vegetable is chopped into thick rings and poured into the pork.
All that remains is to add salt, selected spices and knead the mass well.
Kefir is poured on top and oppression is placed.
The dish will marinate for 3-4 hours. You can leave it in the spicy mixture in the evening.

All that remains is to string the pieces onto skewers and fry until done. Serve boiled rice or potatoes as a side dish, accompanied by fresh salad.

With added lemon

There are many other successful ways to marinate kebab 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.

The washed and dried meat is cut into portions. The diameter of each is about 5 cm. The pork is immediately placed in a spacious container, mixed with spices and salt.
The onion needs to be cut thick - about 5 mm. In this case, it is convenient to fry and you don’t have to worry about burning.
Citrus fruits are cut into thin semicircles, dill is finely chopped.
Onions, lemon slices and herbs go with the meat. Kefir is poured on top.

Ideally, pork should sit in kefir for a day and only then go on skewers or a grill.

Marinade with kefir and powdered sugar

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

After washing and drying, the meat pieces are placed in glass dishes.
One small onion is grated, the rest are cut into rings.
Vegetables of two types of chopping are added to the meat. Salt, ground colored peppers and kefir are also sent there.
Lastly, powdered sugar is poured onto the ingredients.
All products are thoroughly kneaded and marinated for 8-9 hours in a cool place.

The marinated meat is fried over coals without fire.

With coriander and basil

In a 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, several sprigs of mint and parsley.

All fresh greens are chopped. It's better to do it by hand. For example, the leaves of mint and basil simply come off.
All onions are peeled and cut into half rings.
The prepared ingredients are mixed and poured with fermented milk product. The mixture is salted to taste and sprinkled with coriander.
All that remains is to pour large pieces of pork with this kefir marinade.

After infusing the meat 3-4 times in the spicy mixture, you can fry the kebab in the usual way.

How to marinate shish kebab 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 biokefir, 3 juicy ripe tomatoes, salt, barbecue spice mixture, 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 into layers, placed in a bowl and filled with 1/3 of the mixture prepared in the first step.
Lemon is cut into circles, onions - into thick rings, tomatoes - into quarters.
The remaining prepared ingredients are also laid out with the meat and poured with kefir.
All that remains is to add the remaining spices with salt and herbs, and then mix the ingredients well.

After just a couple of hours you can start grilling shish 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 greenery. The remaining ingredients: 1.5 kg of pork, 950 ml of kefir (fat content 2.5%), 6 onions, 10 black peppercorns, salt, a large spoon of khmeli-suneli.

The onion is cut into thin rings and kneaded well in a large bowl with your hands until it begins to release juice. Freshly ground pepper, salt and the remaining seasoning are poured there.
Large pieces of meat are placed into the mixed mass. The components are poured with kefir on top.
All that remains is to mix the pork and marinade well 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 full-fat sour cream. It is best to use homemade dairy products. Ingredients: 430 ml kefir, 4 large spoons of sour cream, 3-5 garlic cloves, 620 g pork tenderloin, a pinch of meat seasoning, 2 small. spoons of soy sauce, a couple of sprigs of fresh mint.

Garlic is finely chopped and sprinkled over large pieces of pork.
The meat is immediately poured with a mixture of sour cream and kefir. There is no need to salt dairy products, just add soy sauce.
The last things to add to the pork are chopped mint and seasoning.
All that remains is to thoroughly mix the ingredients and leave them in a cool place for 3 hours.

The meat removed from the marinade is threaded onto skewers or placed on a wire rack. The cooked meat is served with ketchup or any other suitable sauces.

Step 1: Prepare the pork.

To prepare a delicious juicy pork kebab, you need to choose the right cut of meat. For this reason, we give preference to either the neck, loin, or tenderloin - these parts are considered the most suitable. When choosing meat, pay attention to its smell and color. If possible, you can check the pork for freshness by simply pressing the flesh with your finger. If it does not recover after some time, then the meat is not fresh. And yet, it is better to buy chilled pork and immediately start cooking barbecue.

So, the selected piece of meat, before cutting, is better rinse under running water and then dry with paper kitchen towels or napkins. After this, place the pork on a cutting board and cut first across the grain, and then lengthwise into pieces, preferably square in shape. This type of cutting will ensure that the meat cooks evenly. For optimal cooking time, the size of the pieces should be approx. from 3 to 5 centimeters. Place the chopped pieces of pork into a glass or enamel bowl.

Step 2: chop the onion.

Now let's move on to the onions. We don’t regret using it for cooking barbecue, because it gives additional juiciness to our dish. Therefore, we select medium or large-sized onions, remove the husks and rinse under cold running water. Then we transfer the onion to a cutting board and cut it into beautiful rings, half rings, or simply chop it very finely. Place the chopped vegetable in a bowl with the meat.

Step 3: marinate the meat in kefir.

Next, add spices to taste and, with clean hands or a tablespoon, mix everything thoroughly until smooth.

Afterwards, pour kefir over our pork, mix again and cover the bowl with a lid or cling film. Place the meat in the refrigerator to marinate for 4 - 8 hours, or better yet, overnight, so the kebab will definitely marinate well and turn out delicious.

After the required time has passed, we take the meat out of the refrigerator, now all that remains is to salt it. Important: salt add approximately in 20 - 30 minutes before frying.

Step 4: prepare the kebab.

The shish kebab is prepared in a grill, but you can improvise and build it out of stones, but you can’t live without coals. Therefore, we wait until the firewood burns out or buy ready-made coals in the store, which all that remains is to pour into the fire, mix and heat. Decide for yourself which option you like best.

So, the meat has been marinated, the grill with coals is ready - it’s time to move on to frying the kebab. We string pieces of meat onto skewers, and if you cut the onion into small pieces, it is better to remove them from the meat, otherwise they will have time to burn while the pork is cooking. Carefully place the skewers with pork on the grill and start frying. Cook the pork kebabs until they get an appetizing golden brown crust, and to ensure that the pieces are evenly fried, don’t forget to turn the skewers periodically.

You can find out whether the meat in the center is cooked in a very simple way: cut the largest piece with a knife and see if clear juice flows out, then you can remove the kebabs from the grill, and if it’s reddish, cook for a few more minutes. Important: The kebab should be cooked over the heat emanating from the coals, and not from an open fire.

Step 5: serve the pork kebab in kefir.

Remove the hot, aromatic pieces of pork from the skewers and place them in a beautiful serving plate. Garnish with fresh sprigs of parsley, dill or green onions and serve along with vegetables: tomatoes, cucumbers and bell peppers. Both alcoholic drinks, such as vodka or cognac, and various juices or compotes are suitable as an aperitif. Pork kebab in kefir is ready!

Bon appetit!

Kebabs should not be cooked on the coals of rowan, thuja, spruce, aspen, poplar and some other trees. The meat absorbs their flavors and turns out not very tasty.

If after marinating you still have marinade, you can pour it over the pieces of pork while cooking the kebab.

As a complement to delicious pork skewers, you can prepare a delicious appetizer from vegetables and dough.

To prepare pork kebab, spices such as sage, coriander, basil, ginger, anise, and a mixture of Italian herbs are often used.

Marinating shish kebab 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 kebab with kefir - general principles of preparation

Ingredients

It is not necessary to use fatty kefir for marinade. But it’s better not to take a low-fat product either. If the percentage unit is not indicated in the recipe, then we use from 2 to 3%.

What else is added:

Onions;

Black pepper;

Various vegetables and fruits;

Ready-made sauces (adjika, mustard).

Preparation

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

Marinade for kebab with kefir (for pork)

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

Ingredients

2 kg of meat;

1 liter of kefir 2%;

700 grams of onion;

1 tablespoon barbecue seasoning;

A few black peppercorns.

Preparation

1. Chop the entire onion into rings or half rings, first removing the peel.

2. Add seasoning for barbecue or just for pork to the onion. Add a little salt if the seasoning does not contain it. Now you need to mash the onion with spices with your hands so that it releases juice and becomes moist.

3. Add kefir, it should not be cold.

4. Throw in the peppercorns and stir everything well.

5. While the seasonings and salt are dissolving, you can start working on the meat. We wash the pork and dry it with towels, it is better to use paper towels. Cut into pieces, the size of a matchbox or a little larger. No need to grind.

6. Add marinade to meat or vice versa. Mix everything thoroughly with your hands, trying to coat every piece.

7. Lightly compact with your hands so that the meat does not stick out and place in the refrigerator.

Marinade for kebab with kefir and lemon (for poultry)

A variant of an incomparable kefir marinade that 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 seeds or fresh umbrella;

2 onions.

Preparation

1. Chop the onion thinly and throw it into a bowl.

2. Thoroughly clean the lemon with a brush and remove the zest using a grater. We send to the onion.

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 poultry into pieces.

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

Marinade for kebab with kefir and adjika

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

Preparation

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

2. Add the onion cut into rings. Stir.

3. Wash the meat or poultry, cut into pieces, and place in a spicy kefir mixture.

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

Marinade for kebab with kefir and garlic (ideal for beef)

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

Ingredients

1 kg of meat;

5 cloves of garlic;

2 tablespoons apple cider vinegar;

1 tsp. salt;

300 ml kefir;

0.5 tsp. black pepper;

3 sprigs of cilantro.

Preparation

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

2. Peel the garlic and cut each clove into four parts. Throw it into kefir. You can chop the garlic, but in this case, when frying the kebab, the pieces will burn and give off an unpleasant aroma.

3. Now take the cilantro sprigs, wash, dry, roll into a ball and rub well in your hands until the juice appears. No need to grind. Place in a kebab bowl.

4. Cut the meat into 50 gram pieces and add to the cilantro.

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

6. Place the future kebab in the refrigerator.

Quick marinade for kebab with kefir and kiwi

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

Ingredients

600 ml kefir;

6 onions;

1 packet of barbecue seasoning;

Preparation

1. Take ripe, preferably overripe, kiwis. Cut in half and scoop out the pulp with a spoon. Only the skin should remain in your hands.

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

3. Pour in a bag of barbecue spices. If the seasoning does not contain salt, then add it. Mix everything thoroughly.

4. Wash the meat and cut it into four-centimeter cubes. We send it to the kefir marinade.

5. Stir and set to marinate for an hour. After an hour, stir again. We take our free time and use it for its intended purpose.

Marinade for kebab with kefir and mineral water

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

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

Preparation

1. Cut the onion into half rings and throw them into the pan. Don't let its quantity scare you.

2. Add prescription salt and pepper to the onion. It’s better to grind it for shish kebab before using it, it will be more flavorful.

3. Rub the onion with spices with your hands to reduce the volume and release the juice.

4. Cook the meat. As usual, we wash the pieces, dry them and cut them into the desired size. We send to the onion.

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

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

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

Marinade for kebab on kefir with mustard and soy sauce

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

Ingredients

1.5 kg of meat;

2 glasses of kefir;

1 spoon of mustard;

3 spoons of soy sauce;

0.5 tsp. pepper;

1 tsp. lemon zest;

5-7 onions.

Preparation

1. Cut the onion, preferably into large pieces.

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

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

4. Pour the sauce into the onions and leave to simmer.

5. We deal with meat or poultry. Just cut into suitable pieces.

6. Immerse the meat in the marinade, stir and send to a cool place. You can grill shish kebab after 4 hours, but it’s better to wait another couple of hours.

Marinade for kebab on kefir with honey and chili pepper

Recipe for a spicy kefir marinade, which requires natural honey. The finished meat is very aromatic and is 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 onions;

1.5 tsp. salt.

Preparation

1. Chop 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 and stir. If the honey is candied, it is better to melt it first. Under no circumstances should we do this over a fire or in a microwave oven. You can simply hold the jar in hot water.

3. Combine the spicy mixture with kefir and stir.

4. Chop the onions and place them in a large container.

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

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

Marinade for kebab with kefir and vinegar

The peculiarity 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 kefir;

1 spoon of vinegar 9%;

30 grams of ginger;

1 pinch of nutmeg;

3 onions;

0.5 tsp. black pepper;

2 tsp. without a hill of salt;

2 kg of meat.

Preparation

1. We use fresh ginger. We wash, peel and chop the root. You can use a grater. We send it to kefir.

2. Add nutmeg.

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

4. Stir everything thoroughly.

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

6. All that remains is to pour the aromatic mixture with kefir over everything and stir. Marinate the kebab for at least three hours.

Few people know that you can use not only onions, but also their juice for pickling. It penetrates perfectly into the meat tissue and fills it with flavor.

To prevent the onion from burning on the skewers, it is cut into large half rings. It is convenient to remove them if you plan to fry meat without vegetables.

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

To marinate shish kebab, use glass, ceramic or enamel dishes. Popular plastic containers are not suitable, no matter how convenient and practical they are.