Shish kebab is an incredibly tasty and satisfying dish, about which legends are made, and recipes for its preparation are passed down from generation to generation. No one will be indifferent to the soft meat cooked with love on the grill or open fire.

The right marinade is the key to a delicious dish

From the very moment when man learned to make fire, he made his first attempts at cooking meat over a fire. Thus, the meat that our ancestors prepared can be called the prototype of modern kebab. However, ancient people did not care about how to make meat even softer and more tender. Over time, a marinade was invented that became an indispensable companion to barbecue.

Cooking the most tender kebab

In order to marinate kebab in kefir, you will need: - Any meat. You can choose any meat, but kefir marinade is ideal for pork, beef or chicken kebab.

So that no one goes hungry, it is better to follow the formula: per person – 0.5 kg of meat

Kefir. There should be a lot of the main ingredient for the marinade. Therefore, it is better to take 0.5 liters of kefir per kilogram of meat. - Spices and seasonings. To marinate meat, you don’t have to think about what dried herbs to use. The easiest way not to make a mistake when choosing them is to buy a bag of ready-made seasonings for barbecue. - Onions. - From the dishes you will need a large bowl or pan.

So, wash the meat thoroughly, cut it into pieces and dry it. Cut the onion into half rings. Then place the meat and onions in the pan. Gradually pour in kefir, stirring the meat. Now add the barbecue seasonings and mix everything thoroughly. Cover with a lid or foil and place in the refrigerator to marinate. It only takes a few hours to marinate pork or chicken. Beef loves a long marinating process, so it is better to leave this type of meat in the refrigerator overnight. Shish kebab marinated in kefir can also be prepared at home. To do this, just place the meat on a baking sheet and put it in the oven. During cooking, do not forget to pour the kefir left over from the marinade over the meat.

The main component of kebab is the marinade. Actually, it gives the dish an exceptional taste and aroma.

There are many options for preparing marinade. If traditional vinegar and mayonnaise are not for you, try a marinade based on fermented milk products. Kefir marinade gives the kebab softness, piquancy, and makes the meat tender. Pork kebab made with kefir is juicy, filling and has a very appetizing aroma.

The marinade is critical, but choosing the right meat first is just as important. Pork for barbecue should be fresh and slightly chilled. It is best to take the neck, loin or shoulder. Tenderloin is also suitable, but to a lesser extent.

When choosing meat, press down on it. The meat should return to its original shape. This means it is fresh, not pumped up with anything. No juice should be released from it, which means it has not been frozen, not pumped, and the fibers are not damaged. All the fat that should be there remains between the fibers.

Meat that has been frozen is not suitable for frying, as it will turn out dry, even if it is properly marinated.

Pork kefir kebab - classic recipe

To ensure that no one goes hungry, it is better to follow the formula: half a kilogram of meat per person.

Ingredients for 2 servings

• pork pulp - 1 kg;
• kefir - 1 liter;
• onions - 2 heads;
• salt - 5 grams;
• spices - 5 grams.

How to cook:

• Cut the pork into cubes (we use the neck) of 3-5 cm. The meat should first be cut across the grain, and then along. Pepper the chopped meat (DO NOT salt) or add spices for barbecue; mixtures of herbs (Provencal, Italian, Mediterranean) are suitable. Sprinkle with chopped onions and mix in a glass or enamel bowl for marinating.

No salt is added to the kefir marinade; it is better to use unsalted spices. This is due to the fact that salt has the ability to draw liquid from foods. If you salt the meat right away, during marinating it will lose some of its moisture and become dry. Of course, you will have to add salt, but this can be done no more than half an hour before frying.

• Now completely fill the meat with kefir, mix, cover with a lid and leave to marinate in the cold for at least 6 hours. If you do this earlier, it will become tough.
• We prepare the grill. We need hot, dimly smoldering coals, not open fire. Remove the meat from the marinade. (You can rinse with water and let it drain. Thread the dried meat onto skewers.) It is better to remove the small onions, because by the time the pork gets there, it will most likely burn.
• Place the meat on the grill and fry for about 30 minutes, until golden brown on all sides.

To find out if the kebab is ready, you need to cut the largest piece. It should be soft and produce clear (no red) juice. If so, the meat is ready. Otherwise, hold it over the coals for a few more minutes.

• Remove the finished pork kebab on kefir from the grill and serve with vegetables and herbs.

Bon appetit!

If you don’t have kefir, replace it with fermented baked milk or yogurt; low-fat natural yogurt is also suitable. Any dairy product that contains bacteria responsible for the fermentation procedure is suitable: they are directly involved in the procedure of softening meat fibers.

Marinade for shish kebab with kefir and mineral water

Ingredients:

• pork neck - 1 kg;
• kefir - 0.5 liter;
• sparkling mineral water - 0.5 liters;
• onion - 3 pieces;
• a bunch of fresh basil;
• salt, pepper - to taste.

A proven way to cook shish kebab with kefir and mineral water is to first soak it in mineral water (for 2 hours), and then marinate it with kefir and spices (5-6 hours), draining the water in advance.

Cooking recipe:

• For the marinade, mix kefir and mineral water in a deep container, add onion, cut into rings.
• Peel the onions, chop some of them using a meat grinder, and cut the rest into rings.
• Cut fresh meat into equal pieces, 5 cm in size.
• Place portioned pieces of meat into the prepared marinade, pepper, and pour onion gruel. Then mix everything, adding finely chopped basil.
• Keep in the refrigerator for 6-12 hours, transfer to a container and go to barbecue.

Grill the shish kebab on perfectly heated coals, periodically turning the skewers and sprinkling the meat with mineral water. Serve the finished kefir kebab immediately to the table with plenty of fresh herbs, any sauce, etc.

Pork tenderloin shashlik in kefir marinade with butter

If the barbecue meat is lean, without fat, then it is recommended to add a little vegetable oil to the marinade.

The leaner the meat you select, the more fatty kefir you can use. If the piece is fatty, then season it with low fat or 1%.

Ingredients:

• pork tenderloin - 1 kg;
• kefir 2.5% fat content and higher - 0.5 liters;
• onions 3 large heads;
• ground black pepper - 0.5 tsp;
• sugar - 0.5 tsp;
• vegetable oil - 3 tbsp. l.;
• fresh parsley - a small bunch;
• salt - to taste.

How to marinate pork tenderloin in kefir:

• Rinse the pork tenderloin and cut into equal pieces 3-5 cm in size.
• Rinse the greens and chop finely. Place in a bowl and cover with oil.
• Place the meat in a bowl with herbs, pour over some of the kefir and “knead” by rubbing the kefir into the pork. Gradually add kefir while continuing to stir. Pepper, add sugar.
• Place in the refrigerator for 8 hours
• Place the pieces on skewers, alternating with onion rings.

The tougher the meat from which you are going to fry kebab, the more sour the kefir for dressing should be.

According to statistics, 90% of people when asked: “What is your favorite dish?” They answer without hesitation: “in kefir.” The recipe for its preparation lies in proper preparation. In order for the meat to become soft and juicy, it must first be marinated - this is a whole ritual. Many people believe that shish kebab does not tolerate women’s hands, but the main thing is not who fries it, but how it is cooked.

Choosing meat

When choosing, look at its freshness. It is advisable to buy chilled pork that has not been frozen. The softest and most tender part is the entrecote on the bone, neck or collar. The meat must be cut into small proportional pieces. If you make them too large, the pork kebab in kefir will be raw in the middle. The marinade recipe will be described below.

You should not chop it, otherwise the meat will become dry when grilled over coals. Fresh vegetables, herbs and herbs are perfect for garnish. The best pork kebab is made with kefir and vinegar. Let's look at a few simple options for preparing this beloved dish.

First recipe

For a kilogram of pork you will need onions (7 heads), black pepper, salt, dill. These are the standard products that are needed to prepare pork kebab. Marinade - kefir (1.5 liters).

Rinse the meat well and cut it into medium pieces. Cut the onions into rings along with the greens. Place the ingredients in a deep cup: meat, then onions and dill. And so on in several layers. Fill everything with kefir, salt and pepper, put something heavy on top and put it in the refrigerator for 6-8 hours. Thread the meat onto skewers and fry over hot coals. You can string onions and vegetables along with the meat. You need to constantly monitor the kebab and turn it over in a timely manner.

Pork kebab in kefir: recipe two

Products: (1 kg), onions (5 pieces), spices for meat, kefir (250 ml), mayonnaise (250 ml), salt.

Mix the onion, cut into half rings, in a bowl until juice forms. Add mayonnaise and kefir to it. Lastly, add the pieces of tenderloin and mix well so that each piece is under the marinade. Pepper and salt to taste. In order for the meat to be tender, it must be in the marinade for at least 10 hours, and preferably all night.

In general, the marinade can be made from any available components, it all depends on taste preferences, culinary talents and imagination. The ingredients can be combined with each other. In some cases, vinegar, mineral water, white wine, beer, pineapples and even kiwi are used.

How to properly grill shish kebab?

The marinated and skewered meat must be placed on hot coals. In order to light the coals, they first burn firewood; non-resinous tree species are best suited for these purposes. Only when the wood is completely burned can you lay out the skewers. During the frying process, the meat is poured with the remaining marinade, vinegar or water.

To prevent burning, the skewers must be turned over periodically, allowing the meat to cook on 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. Don’t be afraid to experiment, and you will get your own unique pork kebab in kefir! The recipe, as you can see, is accessible.

Gone are the days when the best dish was a piece of fried mammoth - modern “hunters” require something more original. It is not known who was the first to come up with a recipe for kefir kebabs, but this method is one of the most popular among fans of country trips and picnics. Meat processed with this fermented milk product acquires amazing tenderness and juiciness, which is a good reason to try this technology.

Shish kebab with kefir is one of the simple but effective recipes, suitable even for children’s cuisine. The main advantage of kefir marinade is that lactic acid bacteria are able to penetrate deeply into the fibers of meat and soften it.

Secrets of the “correct” kebab

As you know, the crown and “crown dish” of almost any trip to the bosom of nature is properly cooked kebab meat. To prevent your efforts from going to waste, it will be useful to know small culinary secrets on how to marinate meat for a particularly successful dish.

• You are unlikely to get a tasty treat from an overly lean meat product. Give preference to a piece that has noticeable layers of fat - they will not allow the kebab to dry out into something incomprehensible on the skewer.
• The lighter the color of the piece of meat you like, the fresher it is. The cut area should be matte-smooth, without blood clots or a glossy slimy sheen (this is an indicator of the product being stale).
• The kefir kebab, the recipe for which we are studying, should be soaked at least a couple of hours before the planned trip - then the meat will be saturated with the aroma of the marinade components and will turn out surprisingly tasty.
• The tougher the meat from which you are going to cook shish kebab, the more sour the kefir that you will use as a dressing should be.
• If you don’t have the required fermented milk product on hand, replace it with yogurt, fermented baked milk, or natural low-fat yogurt. In short, any dairy product that contains bacteria responsible for the fermentation process is suitable: they are directly involved in the process of softening meat fibers.

• The leaner the meat you choose, the higher the fat dairy product you can use. If the piece is fatty, then season it with low-fat or 1 percent kefir.

Shish kebab “Boyarsky”

Ingredients

• — 1 kg + -
• — 3 large heads + -
• — 500 ml + -
• - half a tsp. + -
• - to taste + -
• - half a tsp. + -
• - 3 tbsp. l. + -
• - small bunch + -

Preparation

The beauty of this kefir kebab recipe is that the meat turns out soft, with subtle creamy notes and without the sourness that usually occurs when using lemon or vinegar. Such a treat will certainly become the “highlight of the program” at any picnic and will instantly “fly off” the plates.1. We wash the pork well and cut it into pieces about the size of a matchbox.2. Peel the onions (there may be more of them, depending on your wishes) and cut into large rings.

3. Wash the greens under running water, shake well and finely chop.

4. Pour the chopped greens into a deep saucepan or bowl and pour in the required amount of oil. Place the shashlik meat in the same container and add just a little kefir. We begin to knead the components like dough, as if “driving” the kefir marinade into the pork fibers.

5. Gradually add the remaining kefir to the bowl, making sure that the pieces seem to be enveloped in it and not just floating. Add salt and pepper (as much as you need).

Our kebab, marinated in kefir, will be ready in no less than four to five hours (to be sure, you can put it under pressure). We put the pieces on skewers, alternating with onion rings.

We are absolutely sure that marinating pork in a fermented milk product will certainly be appreciated by all guests: girls who prefer less spicy foods, men who consider it an excellent snack, and the smallest picnic participants.

Ideas for culinary experiments

• Use garlic when creating the marinade. Mash a few cloves in a garlic clove or finely chop them with a knife and add to the marinade mixture.
• Oregano, suneli hops, thyme, red pepper - in a word, almost any seasonings with which you like to cook meat at home - are perfect additions to the kefir kebab recipe.

• Some chefs recommend adding a quarter of a lemon or lime to the dressing - this ingredient will add subtle citrus notes to the dish.
• Instead of pork, you can take beef, lamb, chicken - depending on your preferences.

Once you try kefir kebab, you will certainly become an ardent fan of this dish!

How to make kebab with kefir? Hearing this question, most lovers of this dish clutch their heads. How can meat be fried over charcoal after marinating in a fermented milk product? However, experienced chefs claim that this method of preparing barbecue is quite acceptable. After all, kefir makes meat more juicy and tender. It should also be noted that today there are several options for preparing such a marinade. In this article we will present the simplest and most accessible ones.

Shish kebab on kefir: recipes for cooking delicious meat on coals

Using the mentioned fermented milk product, you can make completely different marinades that are well suited for beef, chicken, pork, and lamb.

So, to make beef kebab with kefir, we will need:

• young beef with a small amount of fat - 2 kg;
• thick kefir of maximum freshness - 2 cups;
• table salt, saffron, ground red pepper, cinnamon, ginger - use to taste.

Meat processing

Surely everyone knows that beef shashlik does not always turn out tender and tasty. And to correct this situation, we recommend marinating the meat in kefir. But before that it should be well processed. The beef must be washed and then cut into rectangular pieces that will fit well on a skewer.

Pickling process

To marinate beef shish kebab with kefir, each piece of meat must be rolled in a dry mixture, which should be prepared from table salt, saffron, ground red pepper, cinnamon and ginger. After this, the beef must be placed in an enamel or plastic container and filled with thick kefir.

If the meat you used was at room temperature, then it will take about 60 minutes to keep it in the marinade. If the beef has not yet had time to thaw completely, then it is recommended to leave it aside for 4-6 hours.

Heat treatment

Beef shish kebab with kefir should be prepared in exactly the same way as any other meat with vinegar. First you need to light a fire in the barbecue, and after burning the wood, add birch coals to it. While they are heating up, place the marinated meat on skewers.

It is advisable to cook beef on coals for about 30-42 minutes. At the same time, skewers with meat should be turned regularly so that it does not burn.

How to serve?

Beef shish kebab marinated in kefir turns out surprisingly juicy and tasty. After the meat is completely cooked on the coals, it should be removed from the grill and removed from the skewers. It is advisable to serve this dish along with sauce, ketchup, herbs and fresh vegetables.

Making lamb shish kebab

Most people prefer to make shish kebab from pork or beef. However, experts say that such a dish is no less tasty from lamb. And in order to rid it of the inherent aroma of this meat, it is recommended to marinate it in kefir. For this we need:

• lamb with a small amount of fat (can be purchased on the bone) - 2 kg;
• thick kefir of maximum freshness - 3 cups;
• large bitter onions - 2 pcs.;
• large lemon - 1 pc.;
• table salt, bay leaves, ground black pepper, allspice peas - use to taste.

Meat preparation

How to make delicious lamb shish kebab with kefir? Recipes for preparing such a dish involve the use of various ingredients. We will present the simplest way by which you can make a very juicy and tender dish on coals. To do this, you need to wash the lamb well and then cut it into portions across the grain. You should also peel the onions in advance and cut them into large rings.

How to marinate?

The kefir kebab marinade for this dish is quite easy to prepare. To do this, place the pieces of meat in an enamel container, alternating them with onion rings. You also need to place bay leaves, ground black pepper and peppercorns between the layers of ingredients. After this, squeeze fresh lemon juice into the bowl. It is advisable to keep the products in this composition under the lid for about 60 minutes. Next, they should be poured with kefir and allowed to brew again, but this time for 4-5 hours. It is recommended to stir the ingredients periodically.

After the specified time has passed, the lamb must be seasoned with table salt and kept covered for another half hour.

Fitting and heat treatment process

Cook lamb shish kebab on coals in exactly the same way as described above. However, for such a dish you can use not only skewers, but also, for example, a barbecue net.

The heat treatment time for lamb is about 33-35 minutes.

Other options for preparing marinades

To prepare kefir-based chicken kebab (or pork), you can use both the above-presented marinating methods and other recipes. Let's look at some of them in more detail.

First marinade: with herbs

We need:

• thick and fresh fatty kefir - 3 cups;
• large sharp onions - 3 pcs.;
• mint, dill, parsley, basil, as well as table salt - use to taste.

Cooking process

To make such a marinade, you need to peel the onions and cut them into half rings. Next, chop the parsley and dill. As for mint and basil, you just need to finely tear them with your hands. Next, you need to put all the components in a bowl, mix and pour kefir. After this, the finished mass should be poured into the previously prepared pieces of meat.

Marinade two: with vegetable oil

We will need:

• any vegetable oil - 3 large spoons;
• large bitter onions - 4 pcs.;

Cooking method

To prepare this marinade, you need to peel the bitter onion and cut it into rings. Next, the vegetable needs to be salted and peppered, and then thoroughly kneaded with your hands so that it releases its juice. After this, you need to add any vegetable oil and thick kefir to it. After mixing the ingredients well, you can safely use them to marinate meat.

Marinade three: with spices

We will need:

• fatty, thick and fresh kefir - 1 l;
• khmeli-suneli - a large spoon;
• large bitter onions - about 500 g;
• table salt and ground black pepper - use to taste.

Step by step cooking process

To make chicken kebab with kefir (or pork), you need to peel the onions and then cut them into half rings. Next, you need to put the vegetable in a bowl and add suneli hops to it. Both ingredients should be mixed thoroughly by hand. After this, you need to add pepper and salt to them, pour in kefir and keep under the lid for ¼ hour. After the specified time, all ingredients must be mixed again and then used to marinate the meat product.

Let's sum it up

As you can see, it’s not at all difficult to make shish kebab using a fermented milk drink like kefir. Moreover, with this product, a charcoal dish turns out much tastier, softer and juicier than one cooked with vinegar or mayonnaise. Using the presented marinade recipes, you can prepare not only traditional pork shish kebab, but also dishes from other types of meat. The main thing is that it is as fresh and young as possible.