To get a delicious, juicy and soft skewers, the meat must be marinated. The most common marinade bases are wine, pomegranate and lemon juice, kiwi, dairy products, onions.
In the Caucasian kitchen, culinary experts use live beer for game kebabs. In some cases, mineral water is used. In Georgia, even produce several varieties of wine specifically for the marinade.
In fact, properly marinated meat is only half the battle. It is very important to cook it properly, not to spoil it.
The marinade recipe for pork kebab with kefir
For this marinade you will need a minimum set of products, but at the same time the meat will be very tasty and tender.
Composition:
- neck - 500 g;
- Saffron - 1 tsp;
- pepper, salt - 2 tsp;
- biokefir - 200 ml;
- Aron - 0.5 tsp.
Preparation: 20 minutes.
Caloric content: 43 Kcal / 100 g
Pork neck thoroughly washed, dried on a towel and cut into portions to make it convenient to string on a skewer. In a small bowl, combine all the spices and salt, stir.
Put the meat in a saucepan, sprinkle liberally with spices and knead. Fill with low-calorie biokefir and put in a cool place to marinate for six hours. If time does not wait, then leave at room temperature for a couple of hours.
Marinade for pork kebab with kefir and onion
Dairy products are great for marinating those parts of the pork, where there is no fat, and this is a tenderloin or kidney part. The fat in the yogurt is soaked, and the pieces are deformed.
Composition:
- onions - 2 pcs .;
- salt, pepper - to taste;
- laurel leaf - 2 pcs .;
- kefir - 400 ml;
- cutting - 1 kg.
Preparation: 15 minutes.
Caloric content: 47 Kcal / 100 g
Cut the meat with a sharp knife into large pieces of the same shape and size. Onions clean and chop thick rings.
In a deep bowl, mix them with pork, add salt, laurel leaf, pepper. Hand mash the meat to make juice. Top with cold kefir. Leave the kebab to marinate for two hours, in the process, stir a couple of times so that it is evenly salted.
Finished meat strung on skewers and fry in the grill, serve with pickled or fresh vegetables, baked potatoes and lavash.
Marinade for pork kebab with kefir and lemon
This recipe is considered the fastest marinade, since kefir and lemon juice in combination is an explosive sour mixture, thanks to which the meat becomes very quickly soft.
Composition:
- lemon - 1 pc .;
- salt, dill - to taste;
- Onion - 1 pc .;
- pork - 1.5 kg;
- biokefir - 550 ml;
- tomatoes - 0.5 kg.
Preparation: 25 minutes.
Caloric content: 51 Kcal / 100 g.
Cut the meat into layers, put it in a bowl, fill it with a piece of chopped dill, salt and spices. Onion shred rings, but do not separate them, so it was convenient to wear skewers.
Washed tomatoes are cut into quarters, lemon - slices. Prepared vegetables are poured with meat, mixed and filled with kefir. Two hours later, you can start frying kebabs.
Marinade for pork kebab with kefir and mineral water
Pork under this marinade turns out much juicier and preserves the natural aroma of meat.
Composition:
- biokefir - 2 glasses;
- cutting - 2 kg;
- mineral water - 2 glasses;
- onions - 3 pcs .;
- seasonings, salt - 3 tsp.
Preparation: 25 minutes.
Calorie: 37 Kcal / 100 g
In a non-carbonated mineral water, dilute the salt, pour in the kefir and mix everything thoroughly. Chop the onion in half rings.
Pork cut into pieces the size of five to six centimeters. Put the meat in a bowl, put the spices and onions on top.
By applying physical strength, wrinkle the semi-finished product with the palm until natural juice appears. When the billet is soft enough, pour the liquid mass of mineral water and kefir.
Stir again, cover with a plate and place under the yoke. Let marinate for three hours.
How to fry a delicious kebab pork marinated with kefir
There are several rules, observing that even an inexperienced cook will be able to cook a good kebab.
Composition:
- brisket - 2 kg;
- biokefir - 1 l;
- spices - packaging;
- salt - 2 tbsp. l;
- onions - 3 pcs.
Preparation: 7 hours.
Caloric content: 195 Kcal / 100 g.
The first rule is a good piece of meat. The loin, tenderloin or neck will do. When buying pork, pay attention to its smell - it should be fresh. When pressed, the dent should quickly recover, if it remains so - the meat is stale. Naturally, frozen pork will not work, only chilled.
Wash, dry with paper napkins and proceed to cutting across the fibers, then along. Using this method, you will be sure of a good roast of your kebab.
We clean the bulbs and cut them into half rings, this vegetable adds juiciness to the dish, so you shouldn’t regret it, choose bigger heads.
Put meat, spices and onions in a glass bowl, knead everything diligently and pour kefir on top. We send the meat to marinate in the refrigerator for five - six hours. Twenty minutes we take out well we add some salt and proceed to frying over the burned-out coals, strung on skewers.
Pour from the top down periodically with water from the bottle so that the pork does not burn and turn out to be ruddy. Readiness kebab check, making a cut in one of the pieces. If the clear juice flows, then it is ready. Enjoy your meal!
In the next story you can see how to cook the marinade with kefir.
