Marinade for pork kebab with kefir - tender! Collection of marinade recipes for meat on the fire: marinade for pork with kefir

Sun, summer, rest ...

As you know, no outdoor recreation in the summer can not do without a barbecue.

The most tender and juicy kebabs are made from pork meat. Therefore, today we have collected for you a collection of recipes for making marinade for pork kebab on kefir.

Marinade for pork kebab with kefir - basic principles of cooking

The main ingredient for the preparation of marinade for pork kebab is a fermented milk product - kefir.

Due to its properties, the meat is very tender, but at the same time juicy. And of course, no good marinade is complete without a lot of onions. Depending on the recipes and the amount of soaked meat, it may take from four to five heads to a kilogram. Onions are usually cut into rings or half rings.

All sorts of spices and seasonings will give the kebab a spicy exquisite taste.

For a change in the taste of kebabs, garlic, lemon, basil, parsley, wine or beer are added to the marinade.

Marinade for pork kebab with kefir

Ingredients:

• Three kilograms of pork;

• Two liters of kefir;

• Two kilograms of onion (onion);

• Spices for barbecue, salt, pepper.

Cooking Method:

1. Pork flesh is cut into pieces of the desired size. Put the meat in a deep bowl, pour seasoning.
2. Onions are cut into half-tuna and pork is poured over them. Stir hands and pour kefir. Cover with a lid and put in a cool place for a few hours, you can at night.
3. After time, prepare the meat for roasting on the fire. Thirty minutes before frying the meat is salted. Then strung on skewers and fried on coals.

Marinade for pork kebab with kefir, soaked in layers

Ingredients:

• One and a half cup of kefir;

• Two Chin. lie paprika (sweet) ground;

• Pork neck (one and a half kilo);

• Four onions;

• Pepper powder - three tea. lodges .;

• Salt - four tea. lie Cooking Method:

1. The neck of the pork is thoroughly washed, cut off the fat, if desired, and dried. Then cut into rectangular pieces. Peel the onions and cut them into rings.
2. In a bowl, lay a layer of meat, sprinkle seasoning, salt. Then spread the onion rings evenly, then the meat and onions again. Each layer is sprinkled with seasoning and salt.
3. From above, the meat is completely poured with kefir, covered and put under the “press”.
4. Leave to marinate in a cool place or refrigerator, preferably overnight.
5. Pickled pork strung on skewers. Onion rings can be worn between pieces of meat.
6. Fry on coals, constantly twisting skewers.

Marinade for pork kebab with kefir and lemon

Ingredients:

• One kilogram of pork pulp;

• One lemon;

• Onion;

• Basil;

• Kefir - 1 cup;

• Black peppercorns;

• Salt.

Cooking Method:

1. Meat is cut into pieces and put in a glass dish. Pour pork with juice of squeezed lemon, sprinkle with basil, add kefir. Sprinkle pepper, chopped onion. All ingredients are mixed and marinated for two hours.
2. Pickled pieces of meat are placed on skewers or branches of fruit trees. Between pieces of meat can be laid onion rings and fat. Meat is roasted over the coals, constantly rolling skewers.

Marinade for pork kebab with kefir and icing sugar

Ingredients:

• Pork neck - one and a half kilograms;

• Kefir - half a liter;

• One and a half tea. lie powdered sugar;

• Seven onions;

• Salt pepper.

Cooking Method:

1. The pork neck is washed, cut into pieces and put in a deep bowl, better glass.
2. The bulbs are peeled and half of one head is ground on a grater. The resulting mass is added to the meat. Salt, pepper, mix hands.
3. Gradually pour kefir so that the meat is soaked with it, but not “floated” in kefir. Sprinkle with powdered sugar on top and mix again.
4. The remaining heads of peeled onions are cut into rings and placed on top of shish kebab. Leave to marinate for eight to ten hours in a cool place or for three hours in the room.
5. Marinated meat strung on skewers. Fry over the coals without fire.

Marinade for pork kebab with “Steppe expanses” kefir

Ingredients:

• Pork - one kilogram;

• Onions - three pcs .;

• A glass of kefir;

• 5 table. lie fat;

• Parsley, onion, dill;

• 6-7 garlic feathers;

• Ground black pepper;

• Salt.

Cooking Method:

1. Pork is cut in wide chunks 13-15 centimeters long. Put in a deep dish and pour kefir. Leave to soak. Meanwhile, finely chop the onion, garlic, greens. Add salt, pepper, fat and mix thoroughly. On the strips of meat soaked in kefir they put the minced greens, wrap them and put them on special skewers or on thin skewers with a sharp end.
2. Barbecue grilled over hot coals, carefully turning and sprinkling with water. As a side dish, you can cook crumbly rice porridge or boiled potatoes.

Marinade for pork kebab with kefir and coriander

Ingredients:

• Pork (three kilograms of pulp);

• A kilogram of onion;

• Liter of kefir;

• One table. l ground coriander;

• One table. l chili;

• Salt pepper.

Cooking Method:

1. Pork flesh is cut into rectangular pieces.
2. Onions are peeled and cut into rings.
3. Chopped meat is put in a deep bowl. Onion rings laid out on top, salt, pepper. Skewers are stirred by hand and kefir is added.
4. The pot is covered with a towel or lid. Clean in the refrigerator for several hours.
5. Pickled meat is put on skewers along with onions. Roast over the coals, occasionally sprinkling when open flame appears.

Marinade for pork kebab with “Paradise” kefir

Ingredients:

• For one kilogram of pork - 150 grams of onions; • Twenty grams of black pepper;

• A glass of kefir;

• Fresh tomatoes (four to five pieces);

• Salt.

Cooking Method:

1. Meat pulp is cut into small squares of 2 * 2 cm, put them in a deep dish (preferably glass) together with chopped onion rings. Sprinkle with salt, pepper, pour kefir and leave for four hours.
2. Once the meat is marinated, it is strung on skewers. You can alternate: a piece of meat, onion rings, a slice of tomato. Grill skewers over good heat from the coals. Skewers should be constantly twisted, so that the kebab is not burnt.

Marinade for pork kebab with kefir and basil

Ingredients:

• Three glasses of low-fat kefir;

• Onions - 3;

• Fresh herbs (mint, dill, parsley, basil,).

Cooking Method:

1. Fresh greens are crushed. Basil and mint crushed hands, tearing off the leaves.
2. Bulb heads are peeled and cut into half-whelks.
3. The prepared ingredients are put in a saucepan, kefir is added and the mixture is stirred.
4. In the finished marinade, meat is soaked for several hours.

Marinade for pork kebab with kefir

Ingredients:

• One liter of kefir;

• Three table. l oil (vegetable);

• Four onions;

• Salt pepper.

Cooking Method:

1. The heads of the bulbs are cleaned, cut into rings. Then put in a saucepan. Mix well with your hands. Onions should give juice. Salt, add spices, pepper. Then pour kefir and add vegetable oil.
2. The finished marinade is well mixed and the meat pieces of pork are soaked in it.

Marinade for pork kebab with Mountain Echo kefir

Ingredients:

• One kilogram of pork;

• Five onions;

• Six tomatoes;

• 150 grams of kefir; №

• Two tables. lies acid (acetic);

• Feathers of green onions (two hundred grams);

• Ground black pepper;

• Salt.

Cooking Method:

1. Meat pulp is cut into pieces, put in a deep bowl (preferably glass). Add finely chopped fresh tomatoes, green onions, salt, sprinkle with pepper, and pour vinegar and kefir. All ingredients are mixed. Put “under the press” and clean in the cold.
2. Pickled kebab strung on skewers. Between them lay onion rings and slices of fresh tomatoes. Grilled kebabs. At the same time skewers are constantly turned and sprinkled with marinade, especially when an open flame appears.

Marinade for pork shashlik with kefir and hops-suneli

Ingredients:

• A pound of onion;

• One liter of kefir;

• One table. lie hops suneli;

• Salt, seasonings.

Cooking Method:

1. Onion heads are peeled and cut into rings. placed in a deep dish. Salt, pepper and season hops-suneli. Mix well with your hands (a little “zhamkaya” onion).
2. Pour the kefir, let the marinade stand and soak the pork in it.

Marinade for pork kebab with kefir and tomatoes

Ingredients:

• Two kilograms of pork pulp;

• Kefir - one package;

• Two lemons;

• Six to seven bulbs;

• A pound of tomatoes;

• Two bunches of fresh dill;

• Salt, seasonings.

Cooking Method:

1. Meat is washed and cut into square or rectangular pieces (to taste and desire). Put the sliced ​​pieces in a deep bowl, salt. Add seasonings and spices, stir the kebab hands.
2. Bulbs cleaned and cut into rings. The same ringlets cut lemon.
3. Tomatoes are cut into four pieces. Finely chop the dill with a knife.
4. All prepared ingredients are combined with meat and mixed. Add kefir and leave to marinate, preferably in the refrigerator.

Marinade for pork kebab with kefir and mineral water

Ingredients:

• Pork pulp - two kilograms;

• Kefir - one pack;

• Five bulbs;

• A bunch of fresh basil;

• Mineral water (carbonated);

• Condiments, salt;

• Tomato.

Cooking Method:

1. Freshly purchased unfrozen pork meat is cut into pieces, cutting off the bones and fibers.
2. Two or three onions are minced or ground on a grater. The remaining onions are cut into half rings.
3. Put pieces of pork in a deep bowl, add pepper, salt and chopped onion. Stir and add chopped basil. Then pour kefir and carbonated water.
4. Stir once more with hands and sprinkle with onion rings. Close and leave to marinate.
5. Before stringing skewers on skewers, the meat is still slightly salted. Between pieces of meat, you can string tomato slices and onion rings.
6. Fry meat over the coals.

Marinade for pork kebab with “Regular” kefir

Ingredients:

• Pork neck;

• Kefir - two glasses;

• Three onions;

• Salt, marinade spices.

Cooking Method:

1. Pork pulp is cut into square pieces, onions are chopped into rings.
2. The ingredients combine and mix well with hands. Add seasoning, salt. Then pour kefir.
3. Leave to pickle in a cool place. Then the meat is strung on skewers and roasted over charcoal.

Marinade for pork kebab with kefir - tricks and useful tips

• The longer the meat is marinated, the more tender and juicier is the kebab from it. But do not soak the meat for more than 12 hours.

• To check the kebab's readiness, cut a piece of meat with a knife on a skewer. If the meat is light-colored and out of it comes a clear juice - the kebab is ready.

• To add extra taste to the kebabs, during roasting, the meat can be sprinkled with beer, wine or kvass. Such a kebab will not only have an exquisite taste, but also will not burn.