How to marinate meat in kefir for barbecue. Quick marinade for barbecue on kefir with kiwi

• Pork - 1.5 kg;
• Onion - 300 g;
• Kefir - 0.5 l;
• tomato - 1 piece;
• salt, pepper to taste.

Wash the meat, let it drain, and pat dry with paper towels. We cut the pork neck to a size slightly larger than a standard matchbox. We put it in an enameled, glass or clay container. We cut off frankly large pieces of fat, we will not need them.

Peel the onion and cut into rings, add to the meat. We also put a tomato cut into cubes with a side of about 1 cm. Salt and pepper. You can add a few finely chopped sprigs of cilantro, oregano, mint.

Shake and open a package or a bottle of low-fat kefir - 2.5% fat just right. Kefir is not poured all at once. In general, there is no such goal - to use all the kefir. First, pour 300 g. We begin to mix the meat thoroughly with both hands. And not just stir, but how to press the kefir into the meat so that the pork absorbs the kefir to the maximum. Feel that there is not enough kefir - pour more. And stir again. As a result, kefir should thickly envelop each piece of pork, but the meat should not float in the kefir marinade.

Now let's lick a finger stained with kefir marinade. The taste should be pleasantly salty. If the marinade is too salty, then the situation is corrected by adding kefir. But it's better not to let that happen.

Cover the container with a lid, plate or cling film. Leave in a cool place for 4 hours. We drink the rest of the delicious kefir. And wipe the white mustache from the lips.

Then we proceed according to the well-known scenario. Barbecue, coals, skewers. We string. And we turn the skewers, we turn. You can watch the process here. After 20 minutes, the pieces of meat will brown. If you cook barbecue often, you can determine the readiness empirically. It's not for me to teach you. Otherwise, make an incision with a knife on one of the pieces of meat. If a pink liquid oozes, keep the kebab over the coals for more. If the juice is clear, the kebab is ready. If the piece is dry, you missed it, the kebab is overdried. So do not be distracted, check the meat more often with a knife.

Rating: 5.0/ 5 (3 votes cast)

Welcome to the pages of the culinary blog!

Summer is the time for picnics and outdoor recreation, and what kind of outing is complete without barbecue? From today's article, you will learn how to marinate in kefir.

Meat marinated in this way retains all its taste qualities and juices, it tastes very tender and just melts in your mouth. This is one of my favorite recipes for marinating meat, and when the tomato season comes, I marinate the kebab in tomatoes, but we'll talk about that another time.

you will read a little below, but for now the list of necessary ingredients:

1. 1.5 kg boneless pork (for 3 skewers);

2. 4 medium bulbs;

3. 0.5 liters of 1% kefir;

4. seasoning for barbecue;

5. a little salt and pepper.

How to marinate barbecue in kefir?

Wash the pork thoroughly and dry well. Then we cut the meat across the fibers into pieces the size of two matchboxes.

Peel the onion and cut into thick rings. I do not recommend using a very large bow, because. it will hang strongly from the skewer and burn. Ideally the diameter onion ring should match the diameter of the meat piece.

We put the pork in an enameled or nickel-plated pan, sprinkle with salt, freshly ground black pepper and barbecue seasoning, mix everything well with our hands, intensively massaging each piece.

Then we fill the kefir with kefir and repeat the massage.

Now we take the onion rings and lay them in one layer on the bottom of the pan, lifting the meat with one hand. From above, we also cover the meat with onions, sprinkling it a little with kefir.

Cover the pot with a lid and leave to marinate. If time is running out and you want to quick pickling then leave the barbecue at room temperature for 2-3 hours. If you are marinating the kebab in the evening, then put it in the refrigerator for 6-12 hours.

After the specified time, carefully string the meat and onions alternately on a skewer and fry the kebab on charcoal until cooked. During frying, the kebab can be watered with the remaining marinade - this will add even more juiciness to the meat and allow it not to dry out.

For such a barbecue for a snack (instead of bread) they are great. Prepare and enjoy...

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Description

Pork skewers on kefir it is distinguished by juiciness, tenderness, satiety and a very appetizing smell, because of which even strict adherents of the diet cannot deny themselves the pleasure of trying at least a piece of this delicious dish.

A special marinade made from kefir, onions and spices gives a special tenderness to the pork kebab. In our step by step recipe with photo contains detailed description its preparation. Since pork marinates for a long time (5-8 hours), it is better to marinate it at home in the refrigerator (preferably all night). Then at the picnic it remains only to string it on skewers and fry.

However, it is equally important to pre-select the meat correctly. Pork for barbecue should be very fresh and slightly chilled. It is best to take the neck, shoulder blade or loin. Tenderloin will also work, but to a lesser extent.

And also, when cooking barbecue on the grill, pay attention to the coals. They should not be spruce, poplar, rowan or aspen, because these tree species (and some others less common with us) give the meat a characteristic smell, making it not so appetizing. In order to feel more confident in this sense, you can purchase ready-made coals in the store in the picnic goods department and fill the barbecue with them. They heat up well, especially if you use a special liquid that is sold in the same department. And then in the preparation of pork skewers on kefir according to our recipe, you definitely will not have any difficulties.

Ingredients

• 
  (2 kg)
• 
  (1 l)
• 
  (3-4 pieces)
• 
  (taste)
• 
  (taste)

Cooking steps

We spread 2 kg of pork on the work surface (we use the neck).



We wash it, dry it with a paper towel and cut it into small cubes with a side of 3-5 cm. You need to cut the meat first across the fibers, and then along. The pork cut in this way is transferred to a glass or enamel container for marinating.



Cleansing 4 large heads onion. Do not spare this ingredient, because. it makes the pork juicier. Grind the onions into rings or half rings and send to the meat.



We also add spices to taste (but do not salt!). Special spices for pork, for barbecue or a mixture are suitable herbs(Provencal, Mediterranean, Italian). Do not forget also about hot pepper: black and / or red hammer or a ready-made mixture of 5 peppers. Mix the ingredients so that the spices are evenly distributed among the pieces of pork.



Now pour 1 liter of kefir into the meat and mix again. We cover the container with a lid or food polyethylene and set aside in the cold to marinate for 5-8 hours. About half an hour before roasting on the grill, pork should be salted. If you do this earlier, it will become stiff.



We prepare the grill. We need hot, whitish embers, not open flames. Thread marinated pork on skewers. small bow it is advisable to remove it, because by the time the pork reaches, it will most likely burn.



We spread the meat on the grill and, turning regularly, fry on all sides until golden brown. To find out if the pork is fried, you need to cut the largest piece. It should be soft and give clear (no redness) juice. If so, the meat is ready. Otherwise, hold it over the coals for a few more minutes.



Ready pork skewers on kefir are removed from the grill and served at the table with vegetables and herbs.



Enjoy your meal!

Cooking barbecue during a country holiday is a tradition for many families. On the open fire you can cook the most different varieties meat and fish in various marinades. Only the fear of harming the figure overshadows the joyful sensations.

Indeed, hearty and high-calorie foods are rarely healthy. For example, pork skewers, a mandatory attribute of any outing into nature, can hardly be called a light and dietary dish. Of course, for most men, this is not a reason to give up their favorite treat. But for some women - another reason for remorse. Especially if the day before one of them decided to go on a diet.

But there is a way out. Try replacing fatty pork with lower-calorie beef, chicken or turkey, and use as a marinade regular kefir. With it, even not very juicy meat will become incredibly tender and soft.

In 100 g of barbecue marinated in kefir, the calorie content is approximately 142 kcal.

Chicken skewers on kefir - step by step photo recipe

Chicken kebab is the most budget option for a popular dish. But in order to get an excellent taste, it is very important to marinate it correctly, for example, in kefir.

Even if it’s gloomy rainy weather outside, which is not at all conducive to gatherings in nature, you can easily cook such a dish in the oven. Add a glass of cool white wine to it and good mood you are guaranteed.

Time for preparing: 2 hours 25 minutes

Quantity: 6 servings

Ingredients

• Chicken fillet: 1 kg
• Fatty kefir: 1 tbsp.
• Bulb large: 1 PC.
• Bulgarian pepper: 2 pcs.
• Small tomatoes (cherry is better): 5-6 pcs.
• Vegetable oil: 1 st. l.
• Salt: a pinch
• Ground pepper: to taste
• Provencal herbs: 1 st. l.

Cooking instructions

Kefir marinade for pork skewers

To prepare a barbecue from 2.5 kg of pork in kefir marinade, you need to take:

• kefir (fat content 1-1.5%) 1.0 l;
• salt;
• ground pepper;
• vinegar 9% 20 ml;
• water 50 ml;
• onion 1.0 kg;
• spices to taste.

1. Onions are cleaned. Half of the amount taken is rubbed on a coarse grater, the second part is cut into thin half rings.
2. Kefir is poured into a bowl or container, pepper and salt are added to taste.
3. Grated onion is spread in kefir, everything is mixed well. Add spices to taste, for example, suneli hops.
4. Chopped meat is soaked in kefir marinade for 2-3 hours.
5. The remaining onion, which is cut into half rings, is added and poured with a mixture of water and vinegar. Ready-made pork skewers will go well with pickled onions.

Delicious turkey skewers on kefir

For delicious barbecue from a turkey that is marinated in kefir, you need:

• turkey fillet 2.0 kg;
• kefir (fat content 2.5-3.2%) 500-600 ml;
• garlic;
• salt;
• paprika 2 tbsp. l.;
• pepper, ground.

How is it usually prepared:

1. Kefir is poured into a saucepan and salt and pepper are added to taste.
2. Pour paprika, squeeze out 2-3 garlic cloves. Stir.
3. Turkey fillet is not cut too much big chunks.
4. Dip them in kefir marinade and mix well.
5. Keep on the bottom shelf of the refrigerator for about 4-5 hours.
6. After that, the pickled pieces are strung on skewers and fried on coals for 10-12 minutes on each side.

Served with salad from fresh tomatoes and bow.

Beef skewers marinated in kefir

Beef is a fairly tough and dry type of meat, and skewers can get even drier. You can correct the situation with the right marinade.

Take:

• beef (neck or thick edge of tenderloin) 2.0 kg;
• kefir 2.5% 1.0 l;
• lemon;
• salt;
• ground pepper;
• bow 2 pcs.;
• vegetable oil 50 ml;
• spices of your choice.

Pickling procedure:

1. The beef is washed, dried and cut into pieces weighing 60-70 g.
2. Pour kefir into a bowl.
3. The lemon is washed, cut across into 2 parts.
4. Juice is squeezed out of one half, and the second is cut into pieces and also thrown into kefir.
5. Finely chop the onion and add it to the mixture.
6. Salt and pepper to taste, if desired, add other herbs.
7. The meat is dipped into the marinade. Stir.
8. The bowl is being drawn in cling film and put in the refrigerator for 8-10 hours.
9. When the coals in the grill give the desired heat, the beef is strung on skewers and fried for 30-35 minutes.

Served beef skewers with pickled vegetables.

Barbecue in kefir marinade will be tastier if:

1. Squeeze juice from sour berries, such as cranberries or lingonberries, into kefir.
2. If you add finely chopped brown tomatoes the meat will marinate faster.
3. For diet food You should use chicken or turkey breast. It is fried pretty quickly and does not contain harmful fat.
4. Lean meat skewers need to be rotated all the time for even frying, but it is important not to overdry it.
5. And to make the meat marinate even faster, you can use the video recipe.

Sour-milk products are ideal for marinating not only poultry, but also meat. Pork kefir skewers are always very tender and tasty. Recipes for such a treat with various additives published in the article.

It is important to take care of high-quality meat tenderloin. It is best to take the neck. Ingredients: 4 onions, 1.5-1.7 kg of pork, 730 ml of fatty kefir, salt, a mixture of peppers and other seasonings to taste.

1. The meat is washed, cut into large pieces and placed in a pan. The main thing is not to use aluminum utensils.
2. The vegetable is chopped into thick rings and poured over to the pork.
3. It remains to add salt, selected spices and knead the mass well.
4. Kefir is poured from above and oppression is laid.
5. The dish will marinate for 3-4 hours. You can leave it in the spice mixture overnight.

It remains to string the pieces on skewers and fry until cooked. Serve with boiled rice or potatoes, complemented by a fresh salad.

With Lemon

Known and many others good ways how to marinate shish kebab in kefir. For example, with the addition of citrus fruits. Ingredients: two large fresh lemons, 970 ml of medium-fat yogurt, 2 kg of pork tenderloin, 6 onions, a bunch of fresh dill, salt, suitable seasoning.

1. Washed and dried meat is cut into portions. The diameter of each is about 5 cm. The pork is immediately laid out in a capacious container, kneaded with spices and salt.
2. Onions need to be cut thickly - about 5 mm. In this case, it is convenient to fry it and you can not be afraid of burning.
3. Citrus fruits are cut into thin semicircles, dill is finely chopped.
4. Onions, lemon slices and herbs are sent to the meat. Kefir is poured on top.

Ideally, pork in kefir should lie for a day and only then go to skewers or a grill.

Marinade with kefir and powdered sugar

Powdered sugar is not at all an extra ingredient in the recipe, as it might seem at first glance. It is taken quite a bit to soften the taste of the marinade. Ingredients: half a liter of low-fat kefir, 1.5 kg pork neck, 1.5 small. spoons powdered sugar, salt, 7 onions, a mixture of peppers.

1. Meat pieces after washing and drying are stacked in glassware.
2. One small onion is rubbed on a grater, the rest are cut into rings.
3. A vegetable of two types of chopping is added to the meat. Salt, colored ground peppers and kefir are also sent there.
4. Lastly, powdered sugar is sprinkled on the components.
5. All products are thoroughly mixed and marinated for 8-9 hours in a cool place.

Pickled meat is roasted over coals without fire.

With coriander and basil

Seasonings are always the main guests in the marinade. You need to take quite a lot of them in order to get tasty and fragrant meat as a result. Ingredients: 3 tbsp. low-fat yogurt, 3 large onions, a bunch of fresh basil, 2 large pinches of ground coriander, 2.5 kg of pork, salt, several sprigs of mint and parsley.

1. All fresh herbs are chopped. It's better to do it by hand. For example, mint and basil just come off the leaves.
2. The whole onion is peeled and cut into half rings.
3. Prepared ingredients are mixed, poured fermented milk product. The mass is salted to taste and sprinkled with coriander.
4. It remains to pour such a marinade on kefir large pieces pork.

After 3-4 infusions of meat in a spicy mixture, you can fry the kebab in the usual way.

How to marinate barbecue in kefir and tomatoes?

To speed up the process of marinating meat, kefir is combined with lemon. As a result, the pork is instantly softened. Ingredients: 1.5 kg of tenderloin, medium lemon, large onion, 550 ml of biokefir, 3 juicy ripe tomatoes, salt, a mixture of spices for barbecue, fresh dill. How to marinate pork in kefir according to this recipe is described below.

1. Salt and spices are mixed, finely chopped dill is added to them.
2. The meat is cut into layers, laid out in a bowl and poured 1/3 of the mixture prepared in the first step.
3. Lemon is cut into circles, onions - into thick rings, tomatoes - into quarters.
4. The remaining prepared ingredients are also laid out to the meat, poured with kefir.
5. It remains to add the remaining spices with salt and herbs, and then mix the ingredients well.

After a couple of hours, you can start frying the barbecue.

With kefir, onion and herbs

Greens can be taken in a variety of ways. For example, a combination of cilantro, parsley and dill. You will need a large bunch of greens. The rest of the ingredients: 1.5 kg of pork, 950 ml of kefir (fat content 2.5%), 6 onions, 10 black peppercorns, salt, a large spoonful of suneli hops.

1. The onion is cut into thin rings and kneaded well in a large bowl with your hands until it begins to release juice. Freshly ground pepper, salt and the remaining seasoning are also poured there.
2. Large pieces of meat are laid out in the mixed mass. From above, the components are poured with kefir.
3. It remains to mix the pork and marinade well with your hands, and leave the kebab for at least 2.5 hours.

Ideally, the meat should lie in the resulting mixture for 18-20 hours, after which it can be fried in any convenient way.

Garlic-kefir marinade

This unusual recipe combines both kefir and fat sour cream at once. It is best to use homemade dairy products. Ingredients: 430 ml of kefir, 4 large spoons of sour cream, 3-5 garlic cloves, 620 g of pork tenderloin, a pinch of seasoning for meat, 2 small. spoons soy sauce, couple sprigs of fresh mint.

1. The garlic is finely chopped, large pieces of pork are sprinkled on them.
2. The meat is immediately poured with a mixture of sour cream and kefir. You do not need to salt dairy products, just add soy sauce.
3. Chopped mint and seasoning are poured last to the pork.
4. It remains to mix the ingredients thoroughly and leave them in a cool place for 3 hours.