Recipe for marinating barbecue on kefir. Barbecue on kefir

The marinade for pork skewers on kefir does not include complex ingredients, but it allows you to make meat pieces moderately juicy and soft. Kefir marinade with onions and spices will give the kebab special tenderness. Marinate the barbecue on kefir should be in the refrigerator and it is advisable to leave it there overnight. Then in the morning you can start frying the barbecue. Important milestone recipe is the right choice of meat. Pork should be taken fresh, slightly chilled. It is preferable to buy a shoulder, neck or loin for barbecue, but tenderloin is also good.

The main ingredient of the marinade, of course, is kefir. Thanks to the properties of the fermented milk product, the meat becomes tender and will not be dry after frying. But no recipe is complete without onions in large quantities. According to the recipe and amount of pork, up to 1 kg of onion may be required. It is usually cut into rings or half rings.

Simple and delicious

Known a large number of variations of marinade recipes for barbecue with kefir for pork. Traditionally, you will need the following ingredients:

• 2 kg of pork;
• 1 liter of kefir;
• 700 g of onions;
• 20 - 50 g seasoning for barbecue;
• salt to taste.

How to marinate pork skewers in kefir:

Before stringing on skewers and roast pieces, you need to additionally salt.

How to diversify the classic recipe

Seasonings and spices can be added to taste, they will give the dish a zest and uniqueness, an exquisite flavor. Also, for a change, you can add chopped garlic, lemon juice, parsley and dill, basil.

With basil and coriander

In the marinade, the leading role is always given to seasonings. They need a lot of them to end up with a fragrant kebab. For the recipe with basil and coriander, you need to take:

• 3 cups of low-fat kefir;
• 3 large onions;
• basil - about one bunch;
• 2 large pinches of ground coriander;
• 2.5 kg of pork meat;
• salt to taste;
• it is good to add a few sprigs of mint or parsley.

Cooking process:

1. Chop all fresh herbs. You can do it with your hands - that is, just pick the leaves.
2. Peel the onion and cut into half rings.
3. Onions and greens are mixed and poured fermented milk product. The whole workpiece is salted and sprinkled with coriander.
4. Prepared pork pieces are poured with the resulting composition.
5. After 3 - 4 hours of marinating, you can start frying the kebab in any convenient way.

Spicy

This recipe is suitable for those who love peppercorns in dishes. Adjika gives sharpness. For cooking you need to take:

• 2 kg of pork;
• 500 ml of kefir;
• 1 kg of onion;
• 50 - 70 g of spicy adjika.

Cooking process:

1. Transfer adjika to a deep plate, pour in a little kefir first and stir well, then add the rest, and mix everything again.
2. Peel and finely chop the onion, add the main mixture.
3. Rinse, dab the meat with a napkin. Cut it into pieces of about 50 g.
4. Place the meat pieces in the marinade and let stand for 7 hours.

Using real adjika, you may not need to salt the kefir marinade for pork kebab, since adjika contains salt. If adjika is different, then an hour before the completion of pickling, you need to salt the whole mixture and mix.

Skewers on pork kefir will conquer the taste buds with special tenderness. The marinade recipe can be prepared with a product of any fat content. After all, the main value of the fermented milk base lies in the bacteria. With prolonged contact, they soften the hard fibers of the meat. The finished pieces are soft and neutral in taste. By adding different herbs and spices, you can experiment with flavor accents as much as you like!

According to this recipe, you will cook pork kefir on kefir, soft, but neutral in taste. The finished meat will be juicy and well marinated. You can use this technology as a base. To add a specific flavor accent to meat, experiment with spices.

Compound:

• A kilogram of pork neck;
• Half a liter of kefir;
• Salt to taste;
• 3 onions;
• Pepper (a better mix peppers) freshly ground ½-1 tsp.

How to cook:

1. Before preparing the marinade for pork skewers on kefir, wash the meat, cut into portions.
2. Peel the onion, cut into half rings of medium thickness.
3. Put the meat in a saucepan, salt, pepper, mix.
4. Add kefir, mix again.
5. Put all the chopped onion to the meat, mix gently.
6. Leave to marinate for 5-8 hours, then fry on skewers.

Marinade for barbecue on kefir with fruit is rich in natural acids. Under their influence, even the coarse meat of the shoulder blade becomes tender and juicy. And if you cook from tenderloin or neck, such a dish will give a real gastronomic pleasure.

Compound:

• A kilogram of pork tenderloin;
• 200 gr. pear or apple pulp;
• 100 ml. kefir;
• 100 ml. low fat cream;
• 2 lemons;
• 1.5 tsp white grain mustard;
• 2 tbsp. l. Dijon mustard;
• 70 gr. sunflower oil.

How to cook:

1. To prepare a kefir marinade, combine kefir, juice of ½ lemon, 1 tbsp. l. Dijon mustard, sunflower oil.
2. Stir until smooth.
3. Cut the meat into portioned small pieces, add the marinade, mix.
4. While the meat is marinating, prepare the fruit. Cut lemons into slices, pear (or apple) into slices, 1.5 cm thick. Use fruit durum varieties so that the pulp does not fly around during cooking.
5. After the time required for pickling, fry the kebab on kefir.
6. We recommend preparing the recipe using bamboo sticks or thin skewers. String meat and pieces of fruit, alternating them.
7. While the meat is cooking, prepare the sauce. Combine the white mustard with the remaining Dijon. Add cream and heat up. Bring to a boil while stirring, remove from heat. You can add a little grated nutmeg if you like.
8. Serve meat with warm sauce.

Herbs and spices help make kefir marinade for barbecue spicy. The indicated amount of ingredients will be enough to pickle a kilogram of neck. To cook more meat, increase the amount of spices proportionately.

Compound:

• Pork kilogram neck;
• Low-fat kefir 300 ml;
• Grated nutmeg - 1 tsp;
• Black ground pepper - 1 tsp. (can be less or to taste);
• Garlic - 4-5 cloves;
• Bulbs of medium size - 4 pcs.;
• Curry - ½ tsp;
• Salt to taste.

How to cook:

1. Before you marinate pork skewers in kefir, prepare a mixture of spices.
2. Grate nutmeg into a small bowl.
3. Add pepper, curry, salt. Mix spices.
4. Peel the garlic, pass through a press.
5. Peel the onion, 2 pcs. cut into rings of medium thickness, smash 2 more in a blender in mashed potatoes.
6. Cut the meat into portions, sprinkle with spices, mix.
7. Combine kefir and onion puree. Pour the kefir marinade into the meat, mix.
8. Add onion rings.
9. Leave to marinate for several hours.
10. Thread the meat and onion onto the skewer, alternating.
11. Pour the rest of the marinade over the meat while frying. This will add juiciness to the finished dish.

When frying meat marinated in chopped greens, parsley and dill pieces often burn out. An unfortunate mistake promises deterioration palatability. To prevent this from happening, cook barbecue marinated in kefir, according to our recommendations.

Compound:

• Kefir 300 ml;
• Pork meat - 1 kg.;
• Greens of basil, dill and parsley, 0.5 bunch each.;
• Salt, pepper to taste;
• Sunflower (olive) oil - 2-3 tbsp. l.;
• Onions - 4-5 pcs.

How to cook:

1. Cut the meat into portions. It is better to use a collar.
2. Before marinating the kebab in kefir, wash the greens, put them in a blender bowl. Don't cut off the stems. They contain more oils and aroma than the leaf part. If you like a more concentrated taste, use a bunch of basil.
3. Add 2-3 tablespoons of sunflower oil and beat the greens into a homogeneous gruel.
4. Lay the greens on the meat pieces.
5. Add kefir, mix all ingredients.
6. Marinate 4-6 hours.

Pork in kefir marinates incredibly quickly with the addition of beer. Marinade for juicy meat is prepared from available products. Bookmark this recipe. Use every time guests are on their doorstep or you want to treat your loved ones to an unplanned meal in nature.

Compound:

• Pork neck for 2 kg;
• Light beer - a standard faceted glass;
• Kefir - 0.5 l.;
• Ground allspice;
• Salt;
• Garlic - 5-6 cloves;
• Onion - 5 pcs.;
• Mineral water with a neutral taste - 200 ml.

How to cook:

1. This recipe combines 4 ingredients that are used to soften the meat fibers. Therefore, be sure that you are provided with a quick and tasty ready-made pork skewers. On kefir, the recipe is neutral, so we use garlic, allspice and onions for flavor.
2. Peel the onion, grate 2 onions (or puree in a blender), cut 2 more into rings.
3. Pour kefir into a bowl, add crushed garlic, pepper and salt.
4. Pour mashed potatoes from a blender to kefir, mix.
5. Leave the meat in kefir for an hour. Dilute the marinade with beer, mix, leave for another hour.
6. Add mineral water, let it brew for 30 minutes.
7. After some time, start cooking.

Juicy softness, pleasant pomegranate sourness, delicate spice… Are you intrigued? Now we will tell you how to marinate barbecue in pork kefir so that everyone gasps with pleasure. Such a recipe will be a godsend for everyone, and even the most demanding gourmets - children will like it.

Compound:

• Pork neck - 1 kg.;
• Bulb - 3 pcs.;
• Pomegranate juice - 150 ml;
• Kefir - 200 ml;
• Honey mustard - 100 gr.;
• Olive (sunflower) - 5 tbsp. l.;
• Grill spices (ginger, coriander, marjoram, paprika, basil).

How to cook:

1. Cut the meat into medium sized pieces. Place in an enameled bowl.
2. Sprinkle meat with spice mixture. You can use ready-made seasoning or add these herbs individually, ground ½ tsp each. of every kind.
3. Stir, pour natural pomegranate juice mixed with mustard and olive oil. Before cooking pork kefir skewers, leave for 1 hour at room temperature. So the meat will soak the pomegranate juice faster. If you prefer to keep in the refrigerator, leave for 2 hours. Do not worry, at high temperatures during frying, bitterness will come out, and a pleasant characteristic aftertaste will remain.
4. Add kefir, mix well.
5. Peel the onion, cut it into rings. Add the rings to the meat so as not to lose shape.
6. Leave for 2-4 hours until the kefir pork marinade does its main task - soften the meat fibers.
7. Cook over time or keep in the refrigerator.

According to statistics, 90% of people to the question: “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 believe that shish kebab does not tolerate female hands, but the main thing is not who fries, 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, the neck or neck. The meat must be cut into small proportional pieces. If they are made too large, then in the middle there will be raw pork skewers in kefir. The marinade recipe will be described below.

Do not grind, otherwise the meat will become dry when grilled on coals. Perfect for garnish fresh vegetables, greens and The best pork kebab is obtained on kefir and vinegar. Let's look at a few simple options for preparing this everyone's favorite dish.

First recipe

A kilogram of pork will require onions (7 heads), black pepper, salt, dill. These are standard products that are needed in order to cook pork skewers. Marinade - kefir (1.5 liters).

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

Pork skewers in kefir: the second recipe

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

Stir chopped onion in half rings in a bowl until juice is formed. Add mayonnaise and kefir to it. Lastly, add the tenderloin pieces and mix well so that each piece is under the marinade. Salt and pepper to taste. To make the meat tender, it should be in the marinade for at least 10 hours, and preferably all night.

In general, the marinade can be made from any available ingredients, 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, pineapple and even kiwi are used.

How to fry a barbecue?

Marinated and skewered meat must be placed on hot coals. In order to kindle coals, firewood is pre-burned; non-resinous tree species are best suited for these purposes. Only when the firewood is completely burned, you can lay out the skewers. In the process of frying, the meat is poured with the remaining marinade, vinegar or water.

To prevent burning, the skewers must be periodically turned over, allowing the meat to fry 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. Do not be afraid to experiment, and you will get your own unique pork skewers in kefir! The recipe, as you can see, is available.

Marinade for pork skewers with kefir is quite popular. Fans of this method assure that the meat is softer and more tender. Of course, the quality of the finished dish also depends on the pork. She doesn't have to be a couple. It is desirable that it be chilled, not frozen. If frozen meat is taken, it must be thawed gradually in the common compartment of the refrigerator. And it is absolutely unacceptable to take pork that has been frozen twice. The most suitable part of the carcass for barbecue is the neck.

As for kefir, any one you can buy in a store will do. Usually it is a drink with a fat content of 2.5 to 3.2%. It does not have to be very fresh, but an expired product is not good. Marinating time in kefir - from 2 to 12 hours. If the process takes more than three hours, the meat must be removed in the refrigerator.

Now let's move on to the recipes for marinades on kefir.

Fast way

For simple marinade you will need the following ingredients based on 1 kg of pork neck:

• 500 ml of kefir;
• half a teaspoon of ginger powder;
• a teaspoon of curry;
• pepper;
• salt.

The simplest marinade on kefir includes, in addition to the main component, the usual spices and seasonings as desired

How to cook:

1. Cut off excess fat from a piece of pork, cut the meat into pieces across the fibers.
2. In a suitable bowl, mix ground ginger and curry, then add ground pepper to taste.
3. Pour the pieces of meat with the prepared mixture, mix with your hands, trying to rub the seasonings.
4. Pour the pork with kefir and mix. Marinate for about three hours at room temperature or place in the refrigerator overnight.

Half an hour before frying the kebabs, take out a container with meat, salt and mix. Pork is ready to be strung on skewers and grilled.

With onion

For such a recipe for pork skewers on kefir, you will need the following set of products based on 2 kg of meat:

• 700 g of onion;
• 1 liter of kefir;
• 20 g;
• salt.

How to marinate barbecue:

1. Wipe the pork with a paper towel, cut off the films, veins and excess fat.
2. Cut the meat into 4-5 cm cubes. Grate the pieces with barbecue seasoning.
3. Cut the onion into rings, mash it and mix well with the meat.
4. Pour kefir over pork with onions and refrigerate for 8 hours.
5. You need to salt the pieces before stringing them on skewers.

Marinating pork in kefir with onions allows you to get juicy barbecue

With lemon

For such a marinade, the following products will be required (for 2 kg of pork tenderloin):

• 1 liter of kefir;
• two large lemons;
• six large onions;
• seasoning for barbecue;
• salt;
• bunch of dill.

How to cook:

1. Lightly wash the meat, dry it and cut into pieces suitable for barbecue. Place the meat in a container where it will marinate.
2. Sprinkle pork with seasoning and salt, mix with your hands.
3. Cut the onion into fairly wide rings and put into the meat.
4. There also send lemons cut into halves in a circle and chopped dill.
5. Pour in kefir and marinate the kebab overnight.

Not all supporters pickle meat with acid, but such recipes exist and are popular.

With mineral water

For 2 kg of pork pulp you will need to take:

• 500 ml of kefir;
• 1 kg of onion;
• 500 ml of highly carbonated mineral water;
• seasonings for barbecue;
• salt.

How to cook:

1. Scrape the pork with a knife, wipe it with a paper towel and cut into pieces in the form of cubes about 5 cm in size. Place the meat in a marinating dish.
2. Chop the onion in a blender, send the onion mass to a container with pork. Then add seasoning for shish kebab and mix well. Instead of a special seasoning, you can put separately paprika, coriander, oregano, coarsely ground pepper.
3. Pour mineral water and kefir into a container with meat, mix, cover and put in the refrigerator overnight.

Half an hour before frying, take the meat out of the refrigerator and salt it. Then you can string on skewers and send pork kebabs to the grill.

With tomatoes

For this recipe, you need to prepare:

• one and a half kilograms of pork tenderloin;
• 500 ml of kefir;
• one large onion;
• one lemon;
• three ripe tomatoes;
• fresh dill;
• salt;
• barbecue seasoning.

What to cook:

1. Finely chop the dill, add salt and seasoning for shish kebab to it and mix.
2. Cut the pork, place in a suitable container, sprinkle with one third of the prepared mixture.
3. Cut the lemon into halves of circles, onion into wide rings, tomatoes into quarters. Put it all in a container with meat and pour kefir.
4. Pour in the remaining seasoning mixture and stir.

You need to keep it in such a marinade for about three hours, then you can start stringing pork on skewers

with garlic

For 700 g of pork pulp you need to take:

• 450 ml of kefir;
• four cloves of garlic;
• four tablespoons of fat sour cream;
• two teaspoons of soy sauce;
• a pinch of seasoning for barbecue;
• two sprigs of fresh mint.

How to cook:

1. Pork cut into pieces, garlic slices. Sprinkle meat with garlic.
2. Pour in sour cream, kefir and soy sauce.
3. Then add seasoning and finely chopped mint. Mix everything and marinate for about three hours.

Thread the marinated meat on skewers and send to the grill. You can fry it on the grill with large plates.

With kiwi

The peculiarity of this marinade is that the acids found in kiwi soften the meat very quickly. Therefore, this recipe is suitable for those who need to quickly marinate pork for barbecue. It is important not to keep the meat in this filling for a long time, otherwise it will become tasteless and flabby. Pork marinates in just two hours.

For 2 kg of pork pulp you need to take:

• 300 ml of kefir;
• two kiwis;
• seasoning for barbecue;
• pepper;
• salt.

How to cook:

1. Peel a piece of pork, wipe it with a paper towel and cut into square or rectangular pieces.
2. Put the meat in a glass dish.
3. Remove the skin from the kiwi and cut into slices. Put in a bowl with pork, add pepper, seasoning for barbecue and mix with your hands so that the kiwi softens to a puree state.
4. Pour the meat with kefir and leave for one and a half to two hours.

Before stringing on skewers, add salt and mix well.

Kiwi marinade acts very quickly, so it is important not to overcook the meat.

with mustard

For 2 kg of meat you need to take:

• 1 liter of kefir;
• four bulbs;
• two teaspoons of dry mustard (with a slide);
• three cloves of garlic;
• ground pepper;
• salt.

How to cook:

1. Clean the meat from films and excess fat, wipe it with a paper towel and cut into cubes 5x5 cm. Pour dry mustard into the meat and mix, leave for 15 minutes.
2. Pass the garlic through a press. Onion cut into small cubes. Mix garlic, onion, ground pepper and mix, kneading with your hands.
3. Put the onion-garlic mass into the meat, mix well and pour over the kefir. Refrigerate for 12 hours.

Just before frying, salt the pieces of pork, then string them on skewers and place on the grill.

Pork marinated with mustard gets a piquant taste

With honey

Such a kefir marinade is well suited for barbecue from pork ribs. For 1 kg of ribs you will need the following ingredients:

• 300 ml of kefir;
• a quarter of a lemon;
• two tablespoons of honey;
• two teaspoons of mustard;
• six tablespoons of soy sauce;
• pepper;
• seasonings for pork;
• salt.

How to cook:

1. Cut the ribs into portions suitable for stringing on a skewer. Sprinkle them with seasoning, pepper, mix and leave for half an hour in a dry marinade.
2. Melt honey in a water bath, pour soy sauce into it, put mustard, squeeze the juice of a quarter of a lemon and mix.
3. Lower the bag of kefir into warm water to warm it up a little.
4. Mix the honey mixture with heated kefir and pour the marinade into a container with pork ribs. Marinate overnight in the refrigerator.

With basil and coriander

In this marinade, seasonings play the main role, and you need to take a lot of them in order to ready meal turned out fragrant. For 2.5 kg of pork, the following ingredients will be required:

• three glasses of kefir of low fat content;
• three bulbs;
• two large pinches of ground coriander;
• a bunch of fresh basil;
• two large pinches of ground pepper;
• salt;
• several sprigs of parsley and mint.

How to cook:

1. Chop the parsley, mint and basil with your hands.
2. Onion cut into half rings. Mix it with herbs ground pepper and fill with kefir. Salt the mixture to taste, then add the coriander.
3. Pour the pork pieces with the resulting marinade.
4. Three to four hours is enough for marinating.

marinade recipe for boiled pork

For one and a half kilograms of pork, you need to take 600 ml of kefir. Pour over a piece of meat and put it in the refrigerator for two hours. Thanks to the sour-milk drink, the meat will turn out softer.

After softening in kefir, a piece of meat is sent to marinade with thyme and rosemary.

It will require the following ingredients:

• 2.5 liters of water;
• one sprig of rosemary and thyme;
• two tablespoons of salt;
• two bay leaves;
• two pieces of cloves;
• five peas of black pepper;
• half a teaspoon of coriander.

Boil water, add all ingredients, bring to a boil, remove from heat, cool. Transfer a piece of meat from kefir to a new marinade, without washing it from a sour-milk drink. Put in the refrigerator overnight.

To prepare boiled pork, three marinades are used, one of which is kefir

The next morning you need to prepare a marinade of chili and garlic. It will require:

• two cloves of garlic;
• a teaspoon of paprika;
• 10 g ground ginger;
• half a chili pepper;
• a teaspoon of ground black pepper;
• three tablespoons of olive oil.

Grind garlic, chili, paprika, black pepper and ginger in a mortar, then pour in olive oil and mix. Grate a piece of pork with the mixture and leave for half an hour on the table. Then wrap the meat in foil and send to bake in the oven.

There are many recipes for marinades with kefir for pork, so everyone will find the one that suits their taste.

From the very moment when a person learned to make fire, he made the first attempts to cook meat on a fire. Thus, the meat that our ancestors cooked can be called the prototype of modern barbecue. However, ancient people did not care about how to make the meat even softer and more tender. Over time, a marinade was invented, which became an indispensable companion for barbecue.

Cooking the most tender barbecue

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

So that no one remains hungry, it is better to be guided by the formula: for one 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. For marinating meat, you don’t have to think about which dried herbs to use. The easiest way not to make a mistake when choosing them is to buy a bag of ready seasonings for shish kebab. - Onions. - From the dishes you will need a large bowl or pan.

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