From meat marinated in kefir, a very tasty and tender kebab is obtained. Kefir marinade prevents the meat from drying out during frying, and it turns out juicy. But for this, it must be prepared in advance.
It is necessary
-
- pork - 1.5 kg;
- kefir - 500 ml;
- sugar - 1, 5 tsp;
- onions - 7-8 pcs;
- salt;
- pepper.
Instructions
Step 1
Cook the meat. If you are using frozen pork, defrost it completely first. Then wash thoroughly in cold water and let dry or wipe off with a paper towel. Rinse chilled pork well too. Cut the meat into medium pieces. If you make large pieces, they will take longer to marinate and cook later, if small, they will quickly fry, but they will be slightly dry. Place the chopped meat in a saucepan of the required size.
Step 2
Peel the onions. Chop half or chop in a blender. Place in a saucepan with meat, add salt and pepper. You can add other spices and seasonings if you wish. Mix everything thoroughly. To see if you've put enough salt and pepper in your meat, taste the marinade. It should combine three tastes: sour - from kefir, hot - from pepper and salty - from salt.
Step 3
Cut the onion into wide rings. Stir the middle of the onions and half of the chopped onion with the meat. Place the remaining rings on top - they will be needed for frying. Cover the shish kebab with a lid and let stand at room temperature for 1-1.5 hours, then refrigerate and marinate for about 10-12 hours. You do not need to put it in the refrigerator, then the marinating time will be 3-4 hours. You may not marinate the meat, if it is fresh and of good quality, you can cook it right away. However, the more time the pork is marinated in mayonnaise, the softer it will be and the faster it will cook.
Step 4
Add kefir. Do not pour it all at once, do it gradually, constantly stirring the meat. Each piece should be completely covered with this fermented milk product, but not "drown" in it. Add about 1-1.5 teaspoons of granulated sugar and stir.
Step 5
Cut the other half of the onion into large rings and place on the surface of the marinated meat. Due to the fact that there will not be a lot of kefir on top, the onion will not sour and will not become too soft, but will only acquire the necessary aroma.
Step 6
Cover the marinated pork saucepan with a lid and leave at room temperature for about 1-1.5 hours. Then refrigerate and leave for 10-12 hours. You do not need to put the meat in the refrigerator, but leave it in the room for 3-4 hours. This time will be enough for the meat to marinate well. If you are using fresh, quality pork, you may not need to marinate it, but cook it right away. However, the more time the meat is marinated, the tastier and more tender it will turn out.
