Juicy shish kebab from pork in kefir: recipe of preparation

According to statistics, 90% of people answer the question: "What is your favorite dish?" They answer without hesitation: " Shish kebab from pork in kefir". The recipe for its preparation is the correct preparation. To meat has acquired softness and juiciness, it must first be marinated - this is a whole ritual. Many people think that shish kebab does not tolerate women's hands, but the main thing is not who fry, but how it is cooked.

Choosing meat

When choosing meat for shish kebab, look at its freshness. It is advisable to buy chilled pork that has not been frozen. The softest and tenderest part is the entrecote on the bone, the neck or the neck. Meat must be cut into small proportional pieces. If they are made too large, then in the middle there will be raw shish kebab from pork in kefir. The marinade recipe will be described below.

Do not be tiny, otherwise the meat will dry when frying on charcoal. For a side dish, fresh vegetables, fresh herbs and pickled onions are perfect . The best shish kebab from pork is obtained on kefir and vinegar. Let's look at some simple options for cooking this all favorite food.

The first recipe

One kilogram of pork will require onions (7 heads), black pepper, salt, dill. These are standard products, which are necessary in order to cook shish kebab from pork. Marinade - kefir (1,5 liters).

Rinse the meat well, cut it into medium pieces. Cut onions together with greens. In a deep cup we spread the products: meat, then onions and dill. And so in several layers. We pour everything with kefir, salt and pepper, we put something heavy on top and send it to the refrigerator for 6-8 hours. We string the meat on the skewers and fry on the hot coals. You can combine onion and vegetables with meat. Behind the shish kebab you need to constantly monitor it and turn it over in time.

Shish kebab from pork in kefir: recipe of the second

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

Diced onion rings are mixed in bowls until the juice forms. To it, add mayonnaise and yogurt. Lastly, add pieces of tenderloin and mix well, so that each piece was under the marinade. To taste pepper and salt. To make the meat tender, in the marinade it should be at least 10 hours, and preferably all night.

In general, marinade can be made from any available ingredients, it all depends on taste preferences, culinary talents and fantasy. Ingredients can be linked together. In some cases, vinegar, mineral water, pomegranate juice, white wine, beer, pineapples and even kiwi are used.

How correctly to fry shish kebab?

It is necessary to put marinated and skewered skewers on hot coals. In order to kindle the coals, pre-burned wood, the best for these purposes will approach the unsmutable breed of trees. Only when the firewood is completely burnt, you can lay out the skewers. During the frying process, the meat is poured with the remaining marinade, vinegar or water.

To prevent scorching, the skewers must be periodically turned over, allowing the meat to be fried from 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 have your own unique shish kebab from pork in kefir! The recipe, as you can see, is affordable.