The shish kebab from pork in kefir turns out tremendously juicy, gentle and soft. Marinade neutralizes the excessive sharpness of spices, leaving at the same time a light ostinku and a pleasant aroma of roasted meat. Let's find out with you how to cook shish kebab from pork in kefir marinade.
Shish kebab from pork in kefir
Ingredients:
- pork - 2 kg;
- kefir - 1 l;
- bulb - 5 pcs .;
- fresh basil - a bunch;
- mineral carbonated water - 100 ml;
- lard, fresh tomato - if desired;
- salt, pepper - to taste.
Preparation
We take fresh meat, cut it into small pieces. Bulbs are cleaned from the husks, we chop several pieces through a meat grinder, and the others are shredded by semirings.
Now tell you how to marinate pork in kefir. In a deep container we lay out portioned pieces of meat, pepper to taste, salt and cover with cooked onion gruel. All carefully mix. Then add finely chopped basil and pour kefir and mineral water. Carefully weighed the mass, on top of the entire surface we spread the onion rings and remove the pan for marinating in the refrigerator for about 10 hours. It is best to do this in the evening. Shish kebab on kefir is ready!
After that, a little more podsalivaem pork and carefully string the meat on the skewers alternately with tomatoes, cut rings, slices of fat or onions. Fry the shish kebab on well-warmed coals, turning the skewer periodically and sprinkling the meat with kvass or water. The ready shish kebab is immediately served to the table with any sauce, a lot of fresh greens, pickled onions, etc.
Pork marinated in kefir
Ingredients:
- Pork pulp - 1.3 kg.
For marinade:
- bulb - 4 pcs .;
- kefir - 400 ml;
- paprika ground sweet - 2 tsp.
- salt, pepper - 3 pinch.
Preparation
For the preparation of this festive dish, pork is best pre-marinated in kefir and left for the whole night. For marinade we take onion, kefir, salt, paprika and pepper. The meat is thoroughly rinsed, dried and cut into pieces with a side of about 5 cm. We peel the bulbs from the husk and shred rings. In a deep saucepan, first lay a layer of meat, then it is well salted and peppered. On top, put the onion and lay, thus, all the meat with onions, sprinkling each layer of pork, salt and pepper. Further we infuse kefir so that it completely covers the meat. We cover from above with a plate, we establish "press", for example a jar with water or a mortar. We remove the meat in the refrigerator and leave it to marinate for the night.
Cooked meat string on skewers, putting between pieces of pork onion rings. Shish kebab constantly turn over the coals, so that it is evenly rosy and warmed up. As soon as the meat is covered with a golden crust, we check it for readiness, notching a piece of meat. It should be inside a light color with a transparent juice. Ready to shish kebab immediately served on the table with vegetables and soft pita bread. By the same recipe you can make a shish kebab from beef .
Shish kebab from pork in kefir at home
Ingredients:
- pork - 2.5 kg;
- onions - 1 kg;
- kefir - 1 l;
- Ground coriander - 1 tbsp. a spoon;
- salt, pepper - to taste;
- chilli pepper flakes - 1 tbsp. a spoon.
Preparation
My meat and cut into small portions. Onions are peeled from the husks and ground with semirings. In a deep cup, spread the sliced pork, sprinkle with onions, salt and add spices. Now we carefully mix everything with our hands and pour kefir. Cover the lid and set it for about 8 hours to marinate in a cool place. After that, we dress meat on skewers, and fry until cooked on hot coals, making sure that the shish kebab is not overcooked and does not become dry.