According to statistics, 90% of people answer the question: “What is your favorite dish?” answer, without hesitation: " Pork kebab in kefir." The recipe for its preparation is the proper preparation. In order for the meat to become soft and juicy, it must first be marinated - this is a whole ritual. Many people think that barbecue does not tolerate female hands, but the main thing is not who fries, but how it is cooked.
Choose meat
When choosing meat for barbecue, look at its freshness. It is advisable to buy chilled pork that has not been frozen. The softest and most tender part is a boneless entrecote, neck or neck. The meat must be cut into small proportional pieces. If they are made too large, then in the middle there will be raw pork kebab in kefir. The marinade recipe will be described below.
It is not necessary to grind, otherwise the meat will dry when roasting on charcoal. Fresh vegetables, herbs and pickled onions are great for a side dish . The best pork kebab is obtained on kefir and vinegar. Let's look at a few simple cooking options for this favorite dish.
First recipe
Per kilogram of pork you will need onions (7 heads), black pepper, salt, dill. These are standard products that are necessary in order to cook pork skewers. Marinade - kefir (1.5 liters).
Rinse the meat well, cut it into medium pieces. Onions cut into rings together with herbs. In a deep cup we spread the products: meat, then onion and dill. And so in several layers. Pour everything with kefir, salt and pepper, put something heavy on top and send it to the refrigerator for 6-8 hours. We string meat on skewers and fry it on hot coals. You can string onions and vegetables together with meat. You need to constantly monitor the kebab and turn it over in time.
Pork skewers in kefir: the second recipe
Products: pork neck (1 kg), onions (5 pieces), spices for meat, kefir (250 ml), mayonnaise (250 ml), salt.
Mix onion sliced in half in a bowl until juice forms. To it add mayonnaise and kefir. Lastly, we add the pieces of the tenderloin and mix well so that each piece is under the marinade. To taste pepper and salt. To make the meat tender, it should be in the marinade for at least 10 hours, and preferably all night.
In general, a marinade can be made from any available ingredients, it all depends on taste preferences, culinary talents and imagination. The ingredients can be stacked together. In some cases, vinegar, mineral water, pomegranate juice, white wine, beer, pineapple and even kiwi are used.
How to fry kebab?
The meat marinated and strung on skewers must be put on hot coals. In order to kindle coals, pre-burn firewood, non-resinous tree species are best suited for these purposes. Only when the firewood is completely burned can skewers be laid out. In the process of frying, the meat is poured with the remaining marinade, vinegar or water.
To prevent burning, the skewers must be periodically turned over, allowing the meat to fry from all sides. On average, cooking takes about half an hour, but it all depends on the heat of the coals and the size of the meat itself. Do not be afraid to experiment, and you will get your own unique kebab of pork in kefir! The recipe, as you can see, is affordable.