Kebab on kefir is always especially tender and juicy. The sour-milk marinade under discussion is suitable for different types of meat. It goes especially well with pork and chicken.

Classic barbecue on kefir

Kefir perfectly softens meat fibers. Even pork after such a marinade becomes very tender. In general, you can use a product of any fat content, but better than a thicker consistency.

From chicken

Ingredients: large chicken breast, a pair of small heads of onions, 1.5 cups of kefir, salt.

Read also:chicken kebab marinade

  1. The breast is freed from the skin and cut into identical pieces.
  2. Bulbs are passed through a coarse grater and connected to the bird.
  3. Salt is poured on top and not cold kefir is poured.
  4. After mixing, the pieces in the marinade are left for 1.5 hours. You don’t even have to put them in the refrigerator.

It remains to fry in any convenient way barbecue on kefir from chicken.

Pork

Ingredients: 1.3-1.4 kg of collar, fine salt, a mixture of peppers, onion, a glass of kefir.

  1. Washed and dried meat is cut into medium pieces.
  2. Thin onion rings are laid out on top of the pork.
  3. The mass is sprinkled with pepper and salt, after which it is well kneading directly with your hands.
  4. It remains to fill the ingredients with a dairy product.

Kebab on kefir from pork will be marinated for at least 1 hour.

Marinade with lemon juice

Ingredients: a kilo of pork, a glass of kefir, 2-3 onions, large lemon, a handful of dried mint, 5-7 garlic cloves, salt, a mixture of peppers.

  1. The meat is cut in portions, convenient for stringing on skewers.
  2. Onions are chopped with rings, garlic is minced with garlic to gruel.
  3. The lemon is washed well first, then scalded with boiling water. Juice is carefully squeezed out of its half. The second is cut in thin circles.
  4. Peppermint is finely ground, combined with freshly squeezed lemon juice. Garlic, onions, not cold kefir are added there.
  5. Pork is immersed in the resulting marinade, salted, peppered and left for a couple of hours.

It is advisable to cover the meat slices with a film and squeeze something heavy.

With kefir and icing sugar

Ingredients: 2 teaspoons of powdered sugar, 1.5-1.7 kg of collar (pork), half a liter of kefir, 6-7 onions, fine salt to taste, seasoning for meat.

  1. Pieces of washed and dried meat are placed in a deep glass container.
  2. One onion rubs on a fine grater, the rest are cut in rings.
  3. Grated vegetable mixed with meat pieces. Gradually, kefir is poured into the mass. Top components are sprinkled with powdered sugar.
  4. It remains to salt the future kebab and cover it with onion slices.

Harvesting will be marinated for at least 8-9 hours in the cold. At room temperature, it is enough to withstand 3 hours.

With coriander and basil

Ingredients: 3 kg of pork pulp, 1 kg of onion, 1 liter of fat yogurt, a tablespoon of ground chili pepper, basil and coriander, rock salt.

  1. Pork is cut into rectangular slices.
  2. Onions are chopped with rings.
  3. The meat is put in a deep container. Onion rings are distributed on top. The mass is salted, sprinkled with all the seasonings indicated in the recipe.
  4. The last thing added is kefir.
  5. The dishes are closed with a lid and sent to the cold for several hours.

If there is no suitable lid for the container, you can cover it with a towel made of natural material.

How to marinate kebab in kefir and tomatoes?

Ingredients: a kilo of pork, 170 g of fresh white onion, a glass of very fat yogurt, 4-5 large meaty tomatoes, table salt.

  1. It is important to chop the meat flesh correctly. It is advisable to do this with squares of about 2 by 2 cm. The resulting pieces are folded into a capacious glass container.
  2. Onions are laid out in the same dishes. Vegetables must first be cut into thick enough rings.
  3. Tomatoes are rubbed on a coarse grater. Previously, they will need to remove the skin. Grated vegetables are also added to the marinade.
  4. Billets are salted. At this stage, you can sprinkle food and any spices you like. For example, take ready-made barbecue kits.
  5. The future barbecue will be marinated for at least 4-4.5 hours.

If desired, you can take a few more tomatoes, cut them into large slices and string them on skewers, alternating with meat pieces. Baked tomatoes will be an excellent low-calorie side dish for barbecue.

With mineral water

Ingredients: 2 kilos of chicken, a pound of onions, a tablespoon of refined oil, salt, kebab spices, a liter of highly carbonated mineral water.

  1. Chicken is chopped in large pieces.
  2. The onion is peeled, washed and cut into rings.
  3. The butter combines with spices and spills into pieces of chicken.
  4. Onion is laid out on top, salt is added.
  5. It remains to fill the components with a carbonated mineral water.
  6. It is advisable to leave the meat preparations marinated all night.

Prepared chicken skewers are fried on hot corners until cooked.

Kefir kebab with onions and herbs

Ingredients: 2 kilos of fatty pork pulp, 3 cups of kefir, 6-7 onions, 4-6 garlic cloves, a bunch of parsley and the same amount of fresh dark basil, cilantro to taste, a pinch of ground zira, salt.

  1. The washed meat pulp is cut into pieces. They should not be too small for pork to be conveniently strung on skewers or laid on a wire rack.
  2. Peeled garlic cloves are passed through a garlic press.
  3. All greens are well washed and finely chopped with a sharp knife.
  4. The meat is laid out in a deep bowl or pan. All products prepared in the previous steps are sent there. Onions are also sprinkled over the meat, sliced ​​into thin rings.
  5. It remains to taste to salt the whole mass in a container and add cumin. It can be replaced with other spices to your liking.

The dishes with the barbecue blank are covered with a lid and sent to the refrigerator for the whole night. The longer the products are pickled, the more palatable and tender the dish will turn out. On skewers, meat preparations will need to be strung together with onion rings.

Garlic Kefir Marinade

Ingredients: 600-700 g of pork neck, 3 feathers of young garlic, 3 tablespoons of seasoning for pork pulp, half a glass of homemade sour cream, 470 ml of kefir, 2 pcs. green onions, 45 ml of soy sauce without unnecessary additives, a couple of mint branches.

  1. Garlic and onions with feathers are finely chopped.
  2. Pork neck cut in medium slices.
  3. The meat is placed in roomy dishes, sprinkled with seasonings and chopped onions, garlic.
  4. Top ingredients are watered with a mixture of kefir and sour cream. Both products should be thick fat.
  5. It remains to add soy sauce, mint. If the salinity of the sauce is not enough, then salt.
  6. After thorough mixing, the products are covered with a film and put away on the lower shelf of the refrigerator for 3-4 hours.

Shish kebab pickled according to this recipe is tasty cooked not only at the stake, but also in the oven. You can even use wooden skewers or the usual skewers for this, laying them across a rectangular baking dish.

Similar:More from the author: