It just so happened that we do not think marinade for barbecue without vinegar, wine or lemon juice. But these products are good for young meat. But barbecue is different. Vinegar is not the first youth to beef, it oxidizes too much, and lemon overdries. White table wine is also good in moderation. Let’s try we go the other way and prepare kebab in kefir. The recipe for frying over coals is not much different from the classical method. The whole secret is in pickling. Enzymes contained in lactic acid products soften meat, make it more tender and juicy.
Another plus of this marinade is its cheapness: a liter of
good kefir costs several times less than the same amount of the seedy wine itself. In addition, I used the expression "dairy products." And this means that you can use yogurt, airan, low-fat sour cream ... However, I repeat, it is better to take fat (3.2%) fresh kefir. So, we begin to cook. There are many ways to cook meat on skewers, but any kebab recipe in kefir begins with a description of the marinade. As a first example, take pork, neck.
If you have one and a half kilograms of meat (washed, cut into pieces), then take three onions and finely chop them or chop them on a coarse grater. Mix with meat, gently massage everything with your hands. In parallel, do not forget to salt and pepper it. Then we pour in about half a liter of kefir. Pork should be immersed in the liquid, but not completely immersed in it. Add one and a half tablespoons of granulated sugar to the marinade. This simple technique will remove all bitterness. Cut three more onions into rings and sprinkle them with meat. Cover with a lid. The kebab recipe in kefir prescribes keeping the meat in this condition for an hour, and then putting the dish in the refrigerator for the night.
Having pulled out a bowl of pork in the morning, we are in no hurry to drain the liquid and discard the
onion rings. We string pieces of meat on a skewer. Intermix them with a slightly pickled, but still fresh onion. Further, the kebab recipe in kefir is not much different from other methods of cooking grilled meat. We send skewers to the grill over burnt coals, but do not forget to occasionally grease the sides of the pork with a silicone brush with kefir marinade. So it is covered with a fragrant crust, and does not dry out.
The recipe for chicken kebab on kefir has its own nuances. Especially if you bought several broilers as a whole, and not some separate parts of the carcass. After all, the cooking time for breasts, wings or thighs is different. Therefore, if you have whole carcasses, different parts of the bird’s body go to separate skewers. For the marinade we prepare saffron infusion - we need 2 tablespoons of it. Pour into it a quarter cup of kefir and olive oil. Add finely chopped 1-2 cloves of garlic and 2 onions, half a spoonful of shabby orange zest, 2 tablespoons of pepper and juice squeezed from two lemons.
This kebab recipe in kefir also offers to beat this mixture in a mixer, and then put the chopped chicken meat in it for 7 hours. But that is not all. Separately, we prepare the grease sauce during frying. We drown a couple of tablespoons of butter, squeeze the juice of one lemon into it, add half a spoonful of saffron infusion, pepper and salt. With this sauce, grease the meat on skewers. You need to place the skewers 3-4 cm from small coals of medium heat and quite often turn over.