There are hundreds of marinades for meat, each chef has his own signature recipe. It is worth trying pork soaked in kefir, it turns out to be very tender and juicy, it can be cooked on skewers or on a wire rack.
What is required for a kebab
The peculiarity of this marinade is that there will be no sour taste, like after lemon juice or vinegar. In this case, 2-3 hours are enough for the meat to be ready for frying. But even if it stays longer, nothing bad will happen.
Choose good meat for barbecue, preferably pork neck. The most delicious kebab is made from fresh meat that has never been frozen. The recipe is designed for 1.5 kg of a protein product. If you are using more pork, increase the amount of other ingredients proportionally.
Kefir for the marinade needs low-fat, 1% is enough. If this was not the case, then the thicker version will have to be diluted with water before placing meat in it. You need 0.5 liters of fermented milk product.
It is better to take spices ready-made. A barbecue seasoning would be appropriate. Someone can experiment with their favorite spices. Don't forget about peppers and herbs.
For a more pronounced kebab taste, take 6 medium onions. They will add spice to the dish, if desired, the pieces of this vegetable can then be fried along with the meat.
Cooking steps
The meat must be cut into pieces of the correct size. For the grill, they should be larger, for skewers, less. Fold the finished material into a deep container.
Add spices and salt to taste, mix everything with your hands. In the process, try to rub this fragrant powder into each bite.
Pour the meat with kefir, mix everything with your hands again. The amount of marinade should be sufficient, but not too large, so that the contents do not splash in the marinade, but are only slightly covered. Add the chopped onion rings and finely chopped greens to the mixture.
Taste the marinade. Several shades should be felt: a little sour from kefir, salty and spicy from spices.
In the marinade, you need to keep the meat at room temperature for 2-3 hours. If you are making meat in the evening for the next day, refrigerate it. In 12-15 hours in a cool place, it will be completely saturated.
You need to fry on coals. Place the slices on a skewer or place them on the wire rack, and then place them on the prepared grill. It is important to water the meat with the remaining marinade, water or beer in the process so that it does not dry out.
Readiness comes in 10-15 minutes. Everyone loves their level of roast, the longer the product is kept warm, the more ruddy it will be.
Serve a kebab with vegetables and enjoy the taste of a great dish prepared in a simple way.
