Marinating kebabs in kefir is the best recipe. Pork kebab on kefir - a simple step-by-step recipe

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 different additives published in the article.

It is important to take care of 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.

1. The meat is washed, cut into large pieces and placed in a saucepan. The main thing is not to use aluminum cookware.
2. The vegetable is chopped into thick rings and poured into the pork.
3. It remains to add salt, selected spices and knead the mass well.
4. Kefir is poured from above and oppression is laid.
5. 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 pork tenderloin, 6 onions, bunch of fresh dill, salt, suitable seasoning.

1. 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.
2. 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.
3. Citrus fruits are cut into thin semicircles, dill is finely chopped.
4. 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 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 pork neck, 1.5 small. tablespoons of powdered sugar, salt, 7 onions, a mixture of peppers.

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

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 ground coriander, 2.5 kg of pork, salt, a few sprigs of mint and parsley.

1. All fresh herbs are crushed. Better to do it with your hands. For example, mint and basil just come off the leaves.
2. The whole onion is peeled and cut into half rings.
3. The prepared ingredients are mixed, filled with fermented milk product. The mass is salted to taste and sprinkled with coriander.
4. 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.

1. Salt and spices are mixed, finely chopped dill is added to them.
2. The meat is cut in layers, laid out in a bowl and covered with 1/3 of the mixture prepared in the first step.
3. Cut lemon into circles, onions into thick rings, tomatoes into quarters.
4. The remaining prepared ingredients are also laid out for the meat, poured with kefir.
5. 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.

1. 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.
2. Large pieces of meat are laid out in the mixed mass. From above, the components are poured with kefir.
3. 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 fat 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.

1. Garlic is finely chopped, sprinkled with large pieces of pork.
2. The meat is immediately poured with a mixture of sour cream and kefir. You do not need to salt dairy products, just add soy sauce.
3. Chopped mint and seasoning are the last to sprinkle with the pork.
4. 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.

Warm sunny days are inherently associated with outdoor recreation, hiking, picnics and barbecue.
To purchased kebabs, our company prefers self-prepared kebabs in their favorite kefir marinade.
Perhaps someone will be surprised, but the kefir-based kebab marinade is no worse than the classic one vinegar marinade, or 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 turn out to be one hundred percent soft, juicy and tender!
The only possible drawback may be the fact that the meat must be marinated for about 10 hours, although if collected in advance, this is not a problem.

Taste Info Second courses of meat

Ingredients for pork kebab:

• pork pulp (I have a front leg) - 1.5 kg
• kefir 3.2% fat - 0.5 l
• medium-sized onions - about 1 kg
• 5 peppers mix, salt, thyme

How to cook pork kebab in kefir

Any soft part of the carcass, loin, front and back ham, shoulder blade is suitable for cooking pork shashlik, as long as it is fresh.
First, you need to marinate the meat, we will now tell you how to make a marinade from kefir and marinate the meat in it.
First, the pork must be washed under running water, cut off unnecessary films and veins, dried and cut into square pieces, preferably of the same size, on a cutting board with a knife. The pieces should be neither large nor small - 4 × 6 cm.
Meat of this size will be easy to skewer and allow it to cook evenly.


The kebab loves onions, so we do not regret it. Since it is supposed to plant onions together with meat, I recommend taking medium-sized onions.
Remove the husk from the onion, cut half into large rings, chop the other half very finely.


Place the pork and onions in a large enamel saucepan.


Add salt to taste, a mixture of "5 peppers" or just black ground pepper, dried thyme and any other spices for barbecue.


Mix thoroughly with clean hands and pour in kefir. Kefir should envelop each piece of meat, so mix everything again.

Top with onion, cut into rings, close the pan with a lid and put in the refrigerator to marinate overnight (for 8-10 hours).


Barbecue cooking is not complete without charcoal cooking.
Therefore, having come to nature, kindle a fire or ready-made coal.
While the firewood is burning, put pieces of meat on skewers, alternating with onion rings, while the onion gruel in which the pork was marinated must be removed from the pieces, as it will burn.


Place the skewers with meat over hot coals.


While cooking the kebab, turn the skewer several times so that the pieces are fried on all sides, and pour the remaining marinade on 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 transparent - the meat can be removed from the barbecue, if a cloudy reddish liquid is released - we leave it to cook for a few more minutes.
Pork skewers marinated in kefir can be served directly on the skewers, which is very tasty, or you can remove the pieces from the skewers and put them on a common dish.


I recommend eating ready-made meat with the remaining pickled onions, as well as with a lot of greens and vegetables.
Try pork kebab in kefir, and perhaps from all the many recipes this one will become your favorite, just like mine!

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. Our step by step photo recipe 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 a 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 less 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. You need to cut the meat first across the fibers, and then along. Transfer the pork cut in this way to a glass or enamel marinating container.



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 roasting 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.



Remove the ready-made pork kebab on kefir from the grill and serve with vegetables and herbs.



Bon Appetit!

How to make kefir kebab? Hearing this question, most lovers of such a dish grab their heads. How can meat on charcoal be fried after marinating in a fermented milk product? but experienced chefs argue that this method of cooking barbecue is quite acceptable. After all, kefir makes the meat more juicy and tender. It should also be noted that today there are several options for preparing such a marinade. In this article, we will present the simplest and most affordable ones.

Kefir shashlik: recipes for cooking delicious meat on coals

With the help of the mentioned fermented milk product, you can make completely different marinades that are well suited for beef, and for chicken, and for pork, and for lamb.

So to do beef kebab on kefir, we need:

• young beef with a small amount of fat - 2 kg;
• thick kefir of maximum freshness - 2 glasses;
• table salt, saffron, ground red pepper, cinnamon, ginger - use to taste.

Meat processing

Surely everyone knows that beef kebab is not always tender and tasty. And to remedy this situation, we recommend marinating the meat in kefir. But before that, it should be well processed. The beef must be washed and then cut into rectangular pieces that will fit well on the skewer.

Pickling process

To marinate beef kebab on kefir, each piece of meat needs to be rolled in a dry mixture, which should be prepared from table salt, saffron, ground red pepper, cinnamon and ginger. After that, the beef must be put in an enamel or plastic container and filled with thick kefir.

If the meat you were using was room temperature, then it takes about 60 minutes to soak it in the marinade. If the beef has not yet thawed to the end, then it is recommended to leave it aside for 4-6 hours.

Heat treatment

Beef kebab with kefir should be cooked in exactly the same way as any other meat in vinegar. First, you need to light a fire in the grill, and after burning the wood, add birch coals to them. While they are burning, you should skewer the marinated meat.

Cooking beef over charcoal is desirable for about 30-42 minutes. In this case, skewers with meat should be regularly turned over so that it does not burn.

How to serve?

Beef kebab marinated with kefir turns out to be surprisingly juicy and tasty. After the meat is completely cooked on charcoal, it should be removed from the grill and removed from the skewers. It is advisable to serve such a dish to the table along with sauce, ketchup, herbs and fresh vegetables.

Making lamb shish kebab

Most people prefer to make pork or beef kebabs. However, experts say that such a dish turns out to be no less tasty from lamb. And in order to rid it of the aroma inherent in this meat, it is recommended to marinate it in kefir. For this we need:

• lamb with a small amount of fat (can be purchased on the bone) - 2 kg;
• thick kefir of maximum freshness - 3 glasses;
• large bitter onions - 2 pcs.;
• large lemon - 1 pc.;
• table salt, lavrushka leaves, ground black pepper, allspice peas - use to taste.

Meat preparation

How to make delicious mutton kebab on kefir? Recipes for preparing such a dish involve the use of various ingredients. We will present the simplest way with which you can make a very juicy and tender dish on coals. This requires the lamb to be washed well and then cut into portions across the fibers. You should also peel the bulbs in advance and cut them into large rings.

How to pickle?

Marinade for kefir kebabs for such a dish is prepared quite easily. To do this, you need to put the pieces of meat in an enamel container, alternating them with onion rings. Also, between the layers of ingredients, it is required to place lavrushka leaves, black ground pepper and peppercorns. After that, squeeze fresh lemon juice into the bowl. In this composition, it is advisable to keep the products under the lid for about 60 minutes. Next, they should be poured with kefir and allowed to brew again, but this time for 4-5 hours. In this case, the ingredients are recommended to be mixed periodically.

After the specified time has elapsed, the lamb must be seasoned with table salt and kept under the lid for another half hour.

Push-on and heat treatment process

Cooking lamb shish kebab on charcoal should be exactly the same as described above. However, for such a dish, you can use not only skewers, but, for example, a barbecue net.

Time heat treatment lamb is about 33-35 minutes.

Other options for making marinades

To cook chicken kefir (or pork) kebab, you can use both the above marinating methods and other recipes. Let's consider some of them in more detail.

Marinade one: with herbs

We have to:

• thick and fresh fatty kefir - 3 glasses;
• large spicy bulbs - 3 pcs.;
• greens of mint, dill, parsley, basil, as well as table salt - apply to taste.

Cooking process

To make such a marinade, you need to peel the onions and cut them into half rings. Next, chop the parsley and dill. As for mint and basil, they only need to be finely torn with your hands. Next, put all the components in a bowl, mix and pour kefir. After that, the finished mass should be poured into the previously prepared pieces of meat.

Marinade the second: with vegetable oil

We will need:

• any vegetable oil - 3 large spoons;
• large bitter bulbs - 4 pcs.;

Cooking method

To prepare such a marinade, you need to peel the bitter onions and cut them into rings. Next, the vegetable needs to be salt and pepper, and then knead it thoroughly with your hands so that it gives its juice. After that, you need to add any vegetable oil and thick kefir to it. Having mixed the ingredients well, they can be safely used for marinating meat.

Marinade third: with spices

We need:

• fatty, thick and fresh kefir - 1 liter;
• hop-suneli - a large spoon;
• large bitter bulbs - about 500 g;
• table salt and ground black pepper - apply to taste.

Step cooking process

To make chicken kefir (or pork) kebab, you need to peel the onions and then cut them into half rings. Next, put the vegetable in a bowl and add suneli hops to it. Mix both ingredients thoroughly by hand. After that, you need to add pepper and salt to them, pour in kefir and stand under a lid for ¼ hour. After the specified time has elapsed, all the ingredients must be mixed again, and then used to marinate the meat product.

Let's summarize

As you can see, it is not at all difficult to make a kebab using such a fermented milk drink like kefir. Moreover, with this product, a charcoal dish turns out to be much tastier, softer and more juicy than with vinegar or mayonnaise. Using the presented marinade recipes, you can cook not only traditional pork kebab, but also dishes from other meats. The main thing is that it is as fresh and young as possible.

Kebab marinating is one of the most important moments in cooking meat.

You can use different ingredients, but kefir is increasingly found in recipes.

What is good about this product, and how to soak meat in it?

Marinade for kefir kebab - general cooking principles

Ingredients

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

What else is added:

Onion;

Black pepper;

Various vegetables and fruits;

Ready-made sauces (adjiku, mustard).

Preparation

Often already prepared mixtures of barbecue spices are added to the marinade. All ingredients are thoroughly mixed in kefir and the meat is poured. Regardless of its appearance, 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 is juicy.

Marinade for kefir shashlik (for pork)

The simplest option marinade for kefir kebabs, 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 onions;

1 tablespoon kebab seasoning

A few peas of black pepper.

Preparation

1. Chop the whole onion with rings or half rings, remove the husk beforehand.

2. Add to the onion seasoning for barbecue or just for pork. 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 starts up the juice and becomes wet.

3. Add kefir, it should not be cold.

4. Throw in the peppercorns, stir everything well.

5. While the seasoning with salt dissolves, you can do the meat. We wash the pork, dry it with towels, it is better to use paper canvases. Cut into pieces, the size of a matchbox or slightly larger. You do not need to grind.

6. Add marinade to meat or vice versa. Stir everything thoroughly with our hands, trying to smear every piece.

7. Lightly tamp with your hands so that the meat does not peek out and send it to the refrigerator.

Kefir marinade for kefir with lemon (for poultry)

A variant of an incomparable kefir marinade, which is ideal for chicken, turkey and other poultry. The product becomes very juicy and full of citrus aroma. This amount is enough for 1 kg of poultry.

Ingredients

0.7 liters of kefir;

0.5 tsp curry;

1 tsp salt;

0.5 tsp paprika;

0.5 tsp dill seed or fresh umbrella;

2 onions.

Preparation

1. Shred the onion thinly, put it in a bowl.

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

3. Cut the citrus peeled from the zest in half and squeeze the juice out of it, pour it into the onion. We throw away the rest.

4. Add curry, paprika and salt and mix.

5. Pour in kefir and let the spices dissolve for about fifteen minutes.

6. While the marinade comes to readiness, cut the chicken or other poultry into pieces.

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

Marinade for kefir barbecue with adjika

A spicy version of the marinade with kefir, for which you need a real adjika. The recipe indicates the approximate amount, you can adjust the pungency to your taste. Suitable for any meat and poultry.

Ingredients

2 kg of jar or poultry;

1.5 spoons spicy adjika;

0.5 tablespoons of salt;

0.5 kg of onions.

Preparation

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

2. Add the onion cut into rings. Stir.

3. We wash the meat or poultry, cut into pieces, send them into a spicy mass of kefir.

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

Kefir marinade for kefir with garlic (ideal for beef)

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

Ingredients

1 kg of meat;

5 cloves of garlic;

2 tablespoons of apple cider vinegar;

1 tsp salt;

300 ml of kefir;

0.5 tsp black pepper;

3 sprigs of cilantro.

Preparation

1. Throw salt and pepper into 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 slice into four parts. We throw in kefir. You can chop the garlic and chop, but in this case, when frying the kebab, the pieces will burn and give an unpleasant aroma.

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

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

5. Fill with the previously prepared kefir. Before that, stir to bring up all the spices.

6. We send the future kebab to the refrigerator.

Quick marinade for kefir kefir with kiwi

Wonderful option marinade on kefir with kiwi, which softens the meat very quickly. Even for beef it is enough to lie down in this filling for 5 hours and the pieces can be sent to the grill. Chicken or pork takes even less time.

Ingredients

600 ml of kefir;

6 onions;

1 bag of barbecue seasoning;

Preparation

1. Take better ripe overripe kiwi. Cut in half and select the pulp with a spoon. Only the skin should remain in the hands.

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

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

4. We wash the meat, cut into cubes of four centimeters. We send it to the kefir marinade.

5. Stir, set to marinate for an hour. Stir again after an hour. We maintain our free time, we use it as intended.

Marinade for kefir shashlik with mineral water

To prepare kefir marinade according to this recipe, you will need a highly carbonated mineral water... It is in the mysterious bubbles that the special effect of this fill lies. Also for pickling you need cling film and enamelled pan.

Ingredients

0.5 liters of kefir;

2 kg of meat;

0.5 liters of mineral water;

1 kg of onions;

2 tsp salt;

1 tsp black pepper.

Preparation

1. Cut the onion into half rings, put it in a saucepan. Do not be intimidated by its quantity.

2. Add prescription salt and pepper to the onion. It is better to grind it for a kebab before using it, it will turn out to be more aromatic.

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

4. Cooking meat. As usual, we wash the pieces, dry them and cut them to the desired size. We send to the bow.

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

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

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

Marinade for kefir shashlik with mustard and soy sauce

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

Ingredients

1.5 kg of meat;

2 glasses of kefir;

1 spoonful of mustard;

3 tablespoons of soy sauce;

0.5 tsp pepper;

1 tsp lemon peel;

5-7 onions.

Preparation

1. Cut the onion, preferably in large pieces.

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

3. Mix mustard mass with fresh kefir, salt.

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

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

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

Kefir marinade for kefir with honey and chili

Recipe spicy marinade on kefir, which will require natural honey. The finished meat turns out to be very aromatic and roasts well until golden brown.

Ingredients

1 spoonful of honey;

1.5 kg of meat;

0.5 liters of kefir;

1 chili pod;

5 onions;

1.5 tsp salt.

Preparation

1. Cut the chili pod very finely, put it in a mortar and grind it with a pestle.

2. Add honey to the pepper, then add salt and stir. If the honey is candied, then it is better to melt it first. In no case do we do this on fire or in microwave oven... You can just hold the jar in hot water.

3. Combine the spicy mixture with kefir, stir.

4. Chop onion, put in a large container.

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

6. Fill with kefir mixture, stir and leave to marinate for at least five hours.

Marinade for kefir kefir with 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 of kefir;

1 spoon of vinegar 9%;

30 grams of ginger;

1 pinch of nutmeg

3 onion heads;

0.5 tsp black pepper;

2 tsp without a slide of salt;

2 kg of meat.

Preparation

1. We use fresh ginger. We wash the root, peel and grind. You can use a grater. We send 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. It remains to pour everything with a fragrant mixture with kefir and stir. We marinate the kebab for at least three hours.

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

To prevent onions from burning on skewers, they are cut into large half rings. It is also convenient to remove them if you plan to fry meat without a vegetable.

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

To marinate the kebab, use glass, ceramic or enamel dishes. Popular plastic containers are not good, however convenient and practical they are.