There are countless different recipes for everyone's favorite kebab. A simple way of cooking, which turns out a very tasty dish, is barbecue on kefir. Kefir as a marinade perfectly softens the meat and makes it juicy. Unlike vinegar and lemon juice, it does not give the dish a characteristic sour taste, but it perfectly softens the fibers, making the meat more tender.
Have you decided to have a picnic and don’t know how to cook a delicious meal in nature this time? You will not regret it if you decide to make barbecue on kefir. Everyone will be satisfied with the result. Nowadays, such a popular dish as kebab can be prepared from various meats. For example, from lamb, pork, chicken and even beef. Any meat that is properly cooked will be remarkably tasty, juicy and aromatic. Below are the recipes for which you can make a barbecue with kefir.
Pork BBQ:
An important point in the preparation of this dish is the choice of meat. It should not be too fat, but at the same time it is undesirable to choose too lean slices (it may turn out to be a bit dry). To cook kebab on kefir, it is best to buy pieces of meat from the cervical region or from the front scapula.
Cooking:
1. The meat is cut into pieces of about 3.5 x 5 (6) x 3 cm. Try to form the pieces without sagging thin layers or fat, as they will burn during cooking.
2. The meat is placed in pre-cooked dishes. The next step in the preparation is the processing of onions. It is believed that the more onions, the juicier and tastier the barbecue on kefir. Choose the amount to your liking. Peel prepared medium onions. Grind two or three of them in a meat grinder or grate. Such onions in the marinade will give it a special piquancy. Carefully cut the rest into rings. You will string it between pieces of meat on skewers.
3. For marinade in 200-400 ml of kefir of any fat content (the amount of kefir depends on the amount of meat) add salt, ground black pepper, coriander and other spices (to your taste). Prepared marinade pour meat with onions and gently mix everything. The marinade should only cover the products. Subsequently, the meat itself will give some more juice. The prepared barbecue is covered and left in the refrigerator overnight. The longer the meat is pickled, the juicier and softer the finished dish will turn out.
4. Prepare the barbecue on hot coals until fully cooked.
Lamb kebab:
It is generally accepted that lamb has a specific taste and smell, so not everyone dares to cook such a barbecue. When creating this dish, kefir improves all the taste qualities of this type of meat so much that even opponents of lamb will be pleased with its taste and aroma.
Kebab on kefir from lamb meat is prepared from the following ingredients: 2 kg of lamb, 7-8 large onions, kefir, lemon, 3 bay leaves, peppercorns, ground black pepper, hops-suneli, salt. Spice lovers can add their favorite seasonings to their meat dishes.
Cooking:
1. The meat is cut into slices of 3x5x2.5 cm. Onions - large rings. In a saucepan lay layers of chopped lamb and onions. Each layer of meat is sprinkled with spices and sprinkled with lemon juice.
2. Prepared meat is left to marinate for 1 hour, after which we mix it and pour in the fermented milk product. Kebab on kefir should be marinated for at least 3 hours. Periodically, it must be gently mixed.
3. Meat is salted right before cooking. Then it is strung on skewers, placing onion rings between pieces. The dish is fried on hot coals until cooked. Good appetite.