Pork shish kebab on kefir

Step-by-step preparation

Cooking time: 6 hr

1. STEP 1

   

   How to make pork kebab with kefir? Prepare all the necessary products that will be required. What meat is best to use for barbecue? The most delicious and juicy kebab is made from fresh pork neck. It is moderately fatty, juicy and soft. Cilantro or parsley are perfect greens; you can use fresh basil or oregano to taste.

2. STEP 2

   

   Rinse the meat under running water and dry with paper towels. Peel the onion and wash with herbs in cold water. Cut the neck into even medium-sized pieces. If the pieces are made too large, it will be difficult to bring them to readiness, since the kefir marinade quickly begins to “burn” on the coals. If the pieces are made too small, there is a risk of ending up with a dry kebab.

3. STEP 3

   

   Place the meat in a deep cup or pan. Add ground black pepper, barbecue seasoning (if you have one) and salt to taste. For 2.2 kg of meat I used 1 tbsp. without a hill of pepper, 1 tbsp. prepared seasoning that does not contain salt and approximately 0.5 tbsp. fine salt. Mix everything thoroughly.

4. STEP 4

   

   Cut the onion into rings, chop the greens coarsely. Place onion rings and some greens on the bottom of a large cup. Use your hands to crush the parsley well so that it releases its juice.

5. STEP 5

   

   Spread the pork pieces in one even layer.

6. STEP 6

   

   Next, repeat the layer with onions and parsley, and then with meat. And so on to the very top.

7. STEP 7

   

   Shake the kefir well and pour it in an even top layer into the cup.

8. STEP 8

   

   Using your fingers, make indentations over the entire surface of the meat so that the kefir is distributed over all layers. It is not necessary to mix thoroughly at this stage. Wrap the cup in cling film (if using a saucepan, cover with a lid) and marinate in the refrigerator for several hours. I marinated the meat in the morning, and we fried the kebabs late in the evening of the same day. It turns out that the meat was in the kefir marinade for 5-6 hours.

9. STEP 9

   

   Light up the grill. While the wood is burning, remove the meat from the refrigerator and mix very well so that each piece is evenly coated in the kefir marinade.

10. STEP 10

    

    Thread the pork onto skewers. Remove onions and herbs from the meat, otherwise they will burn during cooking and ruin the appearance of the finished kebab.

11. STEP 11

    

    Level the coals in the grill and place the shish kebab to fry.

12. STEP 12

    

    Don't leave the grill and constantly watch the kebabs. Kefir begins to “burn” very quickly in high heat. After a minute or two, when the meat had acquired a beautiful appetizing shade, we removed some of the coals to the side and left only a thin layer of heat. The barbecue was prepared on it.

13. STEP 13

    

    Bring the kebabs to readiness. You can check whether the meat inside is raw by making an incision on the largest piece of kebab; if clear white juice comes out, the kebab is ready.

14. STEP 14

    

    Serve before it gets cold!

Comments on the recipe

Alyona

06.08.2023

5

The most tender and juicy kebab is obtained if it is marinated in kefir; it will never be dry. We added ready-made seasoning “For shish kebab” to the meat, but I ground the onion for the marinade in a blender. We marinated overnight. Then they added onion rings when they were strung on skewers. The result was meat so soft that it could be eaten with the lips. And there is no sour milk taste! Our thanks to the author of the recipe, Zhemchuzhinka, for such a delicious Sunday dinner! The recipe is worthy, I recommend it!!!

Lidia Alexandrovna

06.08.2023

4.6

Need to try. Shish kebab is delicious.

Noah

06.08.2023

4.8

I made this recipe over the weekend and it turned out really well! kefir kebabs are juicy! Thank you! I even found a video with this recipe, try it :)

Anna

06.08.2023

4.7

Pork marinated in kefir really turns out juicy and very tasty!!!