Pork shish kebab on kefir

Basic recipe
All-purpose marinade based on kefir and mineral water
Drink with garlic
Reviews

Making kebabs in the lap of nature has become such a common activity that they are fried not only in personal plots or at picnics, but even in garage cooperatives. The wild imagination of lovers of this delicious dish is simply amazing, because there have been a lot of recipes for kebabs not only from meat, fish or poultry, but also from vegetables and even fruits. Unfortunately, such a culinary extravaganza is suitable only for the most experienced kebab masters, but novice cooks can be guaranteed to suffer a disappointing fiasco in similar experiments. For them, it is even preferable to eat regular meat, and then be proud of their first successful dish. The most suitable option for the first kebabs is undoubtedly pork. Its meat is widely available; pork is quite easy to prepare. It is a completely economical product and does not require much cooking preparation.

However, the starting point of the entire process of making decent kebabs is the choice of truly high-quality meat products. Pork should be selected based on the following aspects:

The meat itself must be of a purely pinkish color.
Inclusions of yellowish fat are unacceptable, because this is a sure sign that the product is old or stale. The fat may be pinkish in color, but in this case the meat was obviously chemically processed.
Mucus on the surface and suspicious watery discharge are unacceptable.
And it is completely natural that meat should smell specifically like meat, and not have other odors.
Meat for barbecue must adhere to the “golden” proportion – 4 parts meat and 1 part fat. This ratio is usually observed in the subsequent parts of the pork carcass: neck, breast, shoulder and ham.
And don’t forget that pork ribs can be used to create a unique culinary delight.

When marinating, consider the following:

Pork can be marinated quite quickly, and at normal temperatures this time will not be more than 3 hours.
But it is even preferable to marinate it overnight. Until now, the meat has absorbed all the flavoring colors of the marinade components.
High-quality fresh and especially young meat will be marinated even faster.
But the meat of old animals will be marinated twice as long. Even at room temperature, marinating such pork will take at least 4 hours.
If a planned outing into nature fails, then you shouldn’t be too upset. Pickled pork will hold up well in the refrigerator for several days.
And an important recommendation for recipes. The amount of marinade components can be safely changed in any direction. In addition, you should not blindly follow the recommended amount of ingredients in the recipe, because some people like particularly spicy kebab, while others prefer the mildest flavors. Or, for example, almost everyone doesn’t like cilantro, in which case it can be safely removed from the recipe or replaced with any other favorite seasoning.

You can perfectly marinate pork in any marinade consistency, but for the first steps in making shish kebabs, we recommend pork shish kebab in kefir. This is a completely win-win choice, because with all this option, famous kebabs are obtained even for those who cook them for the first time.

Naturally, you should try your culinary skills and gain experience using the simplest traditional recipes, which usually do not give negative results.

Let's look at the usual basic recipe for kefir-based pork kebab with the bare minimum of ingredients. But it is capable of giving meat an indescribably tender texture, typical creamy flavor colors and special smells.

Basic recipe

For this recipe, as for any recipe that involves the use of kefir, you will need this product made from milk with a fat content of only 1%. This particular drink goes perfectly with fatty pork.

Pork. Better than the necks - about two kilograms.
Onions – quite a couple of kg.
Kefir packaging – 1 liter.
Seasonings, all kinds of peppers and salt - according to personal preference.

The meat is cleaned, washed, dried, cut into usable portion segments and placed in a marinating vessel.
The onion is crushed, the juice is extracted from it, which is mixed with spices.
Then the laid out meat is covered with onion juice and spices. The whole mixture is thoroughly mixed and left to soak for a couple of minutes.
Then the infused meat is poured with kefir, the entire marinade mixture is mixed again, and the anticipated kebab can be sent to marinate in a fairly cold space. The marinating should last about twelve hours.
Marinated shish kebab is salted just before it is made.

The following recipe will allow you to cook a good pork kebab on kefir even from unsuccessfully acquired hard meat.

All-purpose marinade based on kefir and mineral water

It should be immediately clear that this option is suitable not only for pork, but also for all kinds of meat products.

Pork or any other meat - about 2 kg.
Drink. Fat content 1% – one 0.5 liter package.
Mineral water. Specifically, without gas, 1 liter is enough.
Onions - approximately two kilograms.
Coriander, basil, unsurpassed paprika, regular dark pepper - just half a teaspoon each.
Grainy mustard - just one teaspoon.
Salt - a couple of ordinary teaspoons.

The meat is prepared in an appropriate manner, cut into medium shish kebab pieces, placed in an ordinary glass jar, salted and filled with mineral water. Everything is shaken up and put in the refrigerator for a couple of hours. Now it’s enough to thoroughly soak the meat in mineral water and soften its fibers.
The onion is painstakingly chopped, onion juice is extracted from it, which is placed in a separate container.
Other components of the marinade and the entire drink are added to the juice. The watery components of the marinade are thoroughly mixed and left to marinate for a couple of hours.
After two hours, both containers are removed, and the meat from the can is transferred to the watery components of the marinade.
Then we marinate the meat in a relaxed way throughout the night.
After this, everything will be ready to make the most delicious barbecue delight.
It is completely not worth supplementing the marinade with mineral water with lemon or any kind of vinegar, because they will obviously negate all the efforts of the mineral water to soften the meat fibers.

The following recipe option will be completely suitable for real lovers of spicy dishes.

Drink with garlic

The recipe for this option for kebabs is simple, but kebab in kefir according to this option will obviously appeal to those who prefer spicy flavors in kebabs.

Pork - about 1 kilogram.
One percent drink – 0.5 liter packaging.
Soy sauce - a couple of teaspoons.
Sour cream - four tablespoons.
Garlic – four large cloves.
Seasonings, large salt and herbs according to preference.

The cooked meat is cut into usable pieces and placed in any vessel that is suitable for marinating.
Garlic and selected herbs are chopped and mixed with meat.
Next, the chopped meat is poured with soy sauce, kefir, and sour cream is added. All ingredients are mixed and can be sent out to marinate. How long to marinate depends on the events. At ordinary temperatures, about 4 hours is enough, but in a cold place you will have to marinate for at least 10 hours.
The upcoming production of barbecue delights will not be particularly difficult.
If the sharpness of the taste is not enough, then the garlic can be replaced with half a teaspoon of Abkhazian adjika.

Reviews

Reviews about a similar option for marinating pork are always only positive, and it’s hard to spoil the meat with such a gentle marinating mode.

Andrey: I often use this drink to marinate pork. The kebab comes out tender, soft with a light sour-milk note. We serve this dish with fresh herbs.

Valentina: We love kebabs very much and cook them all the time, especially often with pork. We tried many options for marinades and concluded that the most successful are those made with onions and kefir. The latter perfectly softens the meat, makes it juicy, and does not sour. We usually marinate the neck in this way. We eat these kebabs with baked potatoes.

Pork kefir shish kebab: step-by-step recipe

The shish kebab made with pork kefir will amaze your taste sensors with special tenderness. The marinade recipe can be prepared with a product of any fat content. After all, the main value of the fermented milk base lies in microbes. With prolonged contact, they soften the hard fibers of the meat. The finished pieces are soft and neutral in taste. By adding various herbs and spices, you can experiment with flavors as much as you like!

Basic marinating recipe

According to this recipe, you will prepare kefir-based pork kebab that is soft but neutral in taste. The finished meat will be juicy and perfectly marinated. This technology can be used as a basis. To add a specific flavor to the meat, experiment with spices.

Compound:

A kilogram of pork neck;
Half a liter of kefir;
Salt to taste;
3 onions;
Pepper (or preferably a mixture of peppers), freshly ground ½-1 tsp.

Basic marinating recipe

How to cook:

Before preparing the marinade for pork kebab with kefir, rinse the meat and cut into portions.
Peel the onion and cut into half rings of medium thickness.
Place the meat in a saucepan, add salt, pepper and stir.
Add the drink, stir again.
Add all the chopped onions to the meat and stir gently.
Leave to marinate for 5-8 hours, then fry on skewers.

Shish kebab marinated in kefir with fruit

Marinade for shish kebab on kefir with fruits is rich in natural acids. Under their influence, even rough shoulder meat becomes tender and juicy. And if you cook it from slices or neck, such a dish will provide true gastronomic pleasure.

Compound:

A kilogram of pork slices;
200 gr. pear or apple pulp;
100 ml. kefir;
100 ml. low fat cream;
2 lemons;
1.5 tsp. snow-white grain mustard;
2 tbsp. l. Dijon mustard;
70 gr. sunflower oil.

Shish kebab marinated in kefir with fruit

How to cook:

To prepare the kefir marinade, combine the drink, the juice of ½ lemon, 1 tbsp. l. Dijon mustard, sunflower oil.
Stir until the mixture is homogeneous.
Cut the meat into small portions, add the marinade, stir.
While the meat is marinating, prepare the fruit. Cut the lemons into slices, cut the pear (or apple) into pieces 1.5 cm wide. Use hard fruits so that the pulp does not fly off during production.
After the time required for marinating, fry the kebab in kefir.
We recommend preparing the recipe using beech sticks or thin skewers. String meat and pieces of fruit, alternating them.
While the meat is roasting, prepare the sauce. Combine white mustard with remaining Dijon mustard. Add cream and heat. Stirring, bring to a boil, remove from heat. If desired, you can add a little grated nutmeg.
Serve meat with warm sauce.

Spicy kebab in kefir

Herbs and spices help create a kefir marinade for spicy barbecue. The indicated amount of ingredients will be enough to marinate a kilogram of collar. To make more meat, increase the amount of spices proportionally.

Compound:

One kilo pork neck;
Low-fat drink 300 ml;
Grated nutmeg – 1 tsp;
Dark ground pepper – 1 tsp. (less or less to taste);
Garlic – 4-5 cloves;
Medium-sized onions – 4 pcs.;
Curry – ½ tsp;
Salt to taste.

Spicy kebab in kefir

How to cook:

Before marinating pork kebab in kefir, prepare a spice mixture.
Grate the nutmeg into a small bowl.
Add pepper, curry, salt. Stir the spices.
Peel the garlic and pass through a press.
Peel the onion, 2 pcs. cut into rings of medium thickness, puree 2 more in a blender.
Cut the meat into portions, sprinkle with spices, stir.
Combine the drink and onion puree. Pour the kefir marinade into the meat and stir.
Add onion rings.
Leave to marinate for several hours.
Place meat and onion on a skewer, alternating.
While frying, pour the remaining marinade onto the meat. This will add juiciness to the finished dish.

Kefir marinade with added herbs

When frying meat marinated in chopped herbs, pieces of parsley and dill often burn. An offensive mistake promises a deterioration in taste properties. To prevent this from happening, cook kebab marinated in kefir, following our advice.

Compound:

Kefir 300 ml;
Pork meat – 1 kg;
Basil, dill and parsley, 0.5 bunches each;
Salt, pepper to taste;
Sunflower (olive) oil – 2-3 tbsp. l.;
Onions – 4-5 pcs.

Kefir marinade with added herbs

How to cook:

Cut the meat into portions. It is better to use neck.
Before marinating the kebab in kefir, rinse the greens and place them in a blender bowl. Do not cut off the stems. They contain more oils and odor than the leaf part. If you like the richest taste, use a bunch of basil.
Add 2-3 tablespoons of sunflower oil and beat the greens into a homogeneous paste.
Place the green paste onto the pieces of meat.
Add the drink, stir all ingredients.
Marinate for 4-6 hours.

Frisky kefir marinade

Indescribably quickly, pork marinated in kefir with the addition of beer. Marinade for juicy meat is prepared from available products. Bookmark this recipe. Use it whenever guests are on the doorstep or you want to pamper your family with an unplanned meal in nature.

Compound:

Pork neck 2 kg;
Light beer - an ordinary cut glass;
Drink – 0.5 l.;
Ground aromatic pepper;
Salt;
Garlic – 5-6 cloves;
Onions – 5 pcs.;
Mineral water with neutral taste – 200 ml.

Frisky kefir marinade

How to cook:

In this recipe, 4 components are mixed together, which are used to soften the fibers of meat. Therefore, rest assured, a frisky and tasty ready-made pork kebab is provided for you. The recipe is neutral with kefir, so we use garlic, aromatic pepper and onion for flavor.
Peel the onion, grate 2 onions (or prepare puree in a blender), cut 2 more into rings.
Pour the drink into a bowl, add crushed garlic, pepper and salt.
Pour the puree from the blender into the kefir and stir.
Leave the meat in kefir for an hour. Dilute the marinade with beer, stir, leave for another hour.
Add mineral water, let it brew for 30 minutes.
After time has passed, begin production.

Pork kebab in pomegranate-kefir marinade

Juicy softness, pleasant pomegranate sourness, warm spice... Intrigued? At the moment we will tell you how to marinate shish kebab in pork kefir so that everyone gasps with pleasure. This recipe will be a godsend for everyone, and will even appeal to the most demanding gourmets - children.

Pork kebab on kefir. How to marinate pork kebab with kefir?

Hello dear guests! Hooray! In the end, we waited for the unofficial opening of the kebab season! You have already tried the first tender, juicy and soft pieces of meat cooked on the grill. But you shouldn’t stop there, right? Everything is just beginning.

I have already written a little earlier on this topic for us, and more than one article. Continuing the barbecue theme, I would now like to focus specifically on the kefir marinade for pork. First of all, I just like him the most. Secondly, it is considered one of the fastest. And time, as is clear, is not cheap.

I will tell you about several methods of marinating this fermented milk product. Everyone has their own hidden additives to make the meat taste special. I spied here and there, overheard here and there, and, at the end of my own espionage activities, I am now ready to share these “hidden materials” with you.

By the way, I would like to remind you about the imminent release of a super book about blogging, from A to Z, by Denis Povag. We have to wait about a month. The book will be just a bomb and, moreover, free of charge. Personally, I'm really looking forward to this book.

Well, now let's return to our topic. I don't understand which marinade recipe you would prefer. But, in my opinion, they are all worth experiencing at least once.

I would like to give you some tips on choosing meat for your picnic:

The neck is most often consumed because this part is the juiciest. This is for those who like fat, like me.
You can also take the back part - sliced or loin. It comes out tender and juicy, but not so fatty.
From time to time 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.

For barbecue, choose only fresh and chilled meat, not from the freezer.

How to marinate shish kebab so that the meat is juicy and soft

I am sharing with you the first secret of production, you will learn about it at the end of the recipe. I really liked it. The spices included are thyme, ground coriander, basil, unground coriander, dried parsley, dark pepper, cumin, rosemary.

Pork neck – 2 kg
Onions - 2 kg
Drink – 1 l
Snow-white semi-sweet wine - 3 tablespoons
Spices - 1 teaspoon each
Grainy mustard - 1 teaspoon
Salt - 5 teaspoons
Raw eggs

1. Pour the drink into a deep dish or pan. 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 releases its own juice well. After this, try to taste it. It's bound to seem over-salted. But don’t be alarmed, the salt will then be absorbed into the meat.

3. Trim excess fat from the meat and cut along the grain, then into pieces no larger than a matchbox. Add to marinade and stir. Cover with a lid or film and leave in the refrigerator for 5-6 hours.

4. And now we’ve reached the very secret of this recipe. Before you thread the meat onto skewers, roll any piece in beaten egg (!). Place the pieces without onions in portions into a separate bowl and pour in the beaten egg and stir well. After this, put it on the skewers.

5. Fry on the grill for approximately 20-25 minutes, turning occasionally. My friends, you may not have even tried such a juicy and delicious kebab. Simply stunning.

Traditional recipe for frisky making

This is almost a traditional marinade method. Why practically? Therefore, there is a secret here too. And so, everything is very simple and fast. In three to four hours you will be able to enjoy the most delicious and tender meat removed from the grill. The ingredients are for one kilogram of pork.

Neck - 1 kg
Drink – 250 ml
Bay leaf - 2 leaves
Salt - 0.5 teaspoon
Dark ground pepper - 0.5 teaspoon
Khmeli-suneli - 1 teaspoon

1. Wash the meat, dry with a cardboard towel and cut into medium pieces. Place them in a deep bowl. Season with salt, add broken bay leaf and pepper.

2. Pour kefir over everything, stir and add our secret - suneli hops. Leave at room temperature for 2-3 hours. Or you can refrigerate for up to a day, depending on when you want to cook the meat.

3. Place the pieces on skewers and fry on both sides for 10-15 minutes. And the wonderfully tasty and tender kebab is ready to eat.

The most delicious marinade made with kefir and mineral water

Here is another quick method for you to add to your piggy bank. What do you think is the secret here? I tell you - add carbonated mineral water. By the way, you can add any seasonings that you like or have on hand.

Pork neck - 1.5 kg
Onions - 2-3 pcs.
Drink – 250 ml
Sparkling mineral water – 150 ml
Khmeli-suneli - 2 tablespoons
Salt - 1 tablespoon

Video on how to cook pork shish kebab in kefir

I suggest you look at another recipe with its secret. If you have your own garden and greens grow on it, then this is just the thing for you, because it mainly uses the freshest herbs and spices. Naturally, you can buy all the greens in a store or at the market, but how can this compare with your own, grown with love. All the necessary ingredients are described in the video itself.

I'm sure the taste of such meat will be simply awesome. It looks very appetizing, I can imagine what the smell is like when the marinade is being prepared. In general, give it a try and you won’t regret it. Very excellent reviews.

Only now am I beginning to regret that I don’t have my own dacha and garden. Child of stone tropical thickets. But it’s okay, I’ll go to my beloved mother-in-law’s dacha and literally cook it according to this recipe. In other words, naturally, my husband will cook, he is my specialist in barbecue matters. I’ll just enjoy the delicious taste of charcoal-roasted meat.

Well, that’s all I have for today. Try and choose, although I personally liked all the methods. Write in the comments which ones you liked, I’m also curious. By the way, you can see another article about how to marinate pork kebab. I wish you a pleasant holiday in nature.

Shish kebab on kefir

Pork shish kebab on kefir

“Kebab” in the literal sense is a dish fried on a spit. The longest shish kebab in the world, 120 meters long, the “shish kebab of friendship,” was prepared on April 25, 2009 in Cherkessk; more than 400 kg of lamb was used to make it.

Shish kebab with airy lavash

A very tasty, frisky and healthy dish. Minimum ingredients, maximum pleasure! Will amuse you and your loved ones.

Chicken kebab “Three marinades”

For me, the best option for marinating chicken wings, drumsticks or fillets for the upcoming production on a grid is this one. Therefore: a) we all love spicy, b) I like chicken meat (especially fillet) to be soft, c) my husband, on principle, will not eat anything from the grill (not counting fish and sausages) if there is no vinegar (at least its aroma). So we came to a consensus - we combined three independent marinades - it was delicious and everyone was happy. As an option.

Very frisky kebab

According to this recipe, kebab is made very quickly. It marinates for only 2 hours and cooks for 1 hour. And the meat comes out juicy, as if it had been marinated for 10 hours. So, if guests unexpectedly come to your dacha, this recipe will be very useful.

Chicken kebab with kefir

The kebab made with kefir turns out to be deliciously tender and juicy, but somehow it gets eaten very quickly. ))

Pork ribs skewers for a picnic

Shish kebab on the bone - what could be better! Pork ribs kebab - tender, juicy, fragrant. Our family absolutely prefers pork ribs for barbecue. They are meaty and contain enough fat to form a crispy golden brown crust on the kebab. The main secret of making it is to properly marinate the ribs so that they come out tasty and juicy.

Retro kebab

Why retro? That’s why we’ve been preparing this recipe for many years. The marinade is quite ordinary, but it makes the meat very juicy and soft!

Chicken kebab “Waiting for spring”

Tender chicken skewers are a good addition to both a formal and daily table. And I'm still on Dukan.

Pork ribs shashlik “Spiritual Picnic”

Friends, we cook pork ribs for a reason! And how many different marinades! We'll find what you need! I would like to offer another recipe for you to try now! And if there are no objections, let's create with FORESTER!

Pork shish kebab with onions

If you want to significantly increase your chances of success in making barbecue, choose pork, and you won’t go wrong! There are many options for marinades for pork skewers. The most common option is onions and your favorite spices suitable for pork. Onions are not only a pleasant addition to meat, they are an integral part of this kebab.

Shish kebab on kefir . Shish kebab made with kefir turns out tender, tasty, with a corresponding lactic sourness in taste. The drink is a good marinade for various types of meat. You can use a drink of any fat content to make marinade – from 1% to 9% fat kefir.

The meat is cut into cubes, large cubes, if there is a decision to cook a barbecue or a dish on a grid, then the meat is cut into steaks. Next, pour in the freshest kefir, add spices to the marinade, which can be mixed in the kefir in advance.

Also, to increase the softness of the meat, you can add onions cut into large rings to the marinating process.

Any housewife uses seasonings and spices for marinating shish kebab at her own discretion. Usually this is salt, ground dark pepper, bay leaf.

Meat must be infused on kefir for 2 hours or more. For the first two hours, the meat should be allowed to stand in the kefir marinade at room temperature. From time to time the meat must be stirred and then kept in the marinade under a small load (pressure). After two hours, the meat should be placed in the refrigerator and marinated for the amount of time indicated in the recipe.

Beef and veal, as well as lamb in kefir, are marinated longer than chicken and pork.

After the process of marinating the meat in kefir, it is cooked over coals using the usual method, just as any shish kebab is cooked over a fire. Serve hot, with sauces, fresh vegetables, herbs, bread or flatbreads.