Prepare a delicious and juicy kebab on kefir

There are countless different recipes for everyone's favorite shish kebab. A simple method of preparation, in which a very tasty dish is obtained, is a shish kebab on kefir. Kefir as a marinade perfectly softens meat and makes it juicy. Unlike vinegar and lemon juice, it does not give the dish a characteristic sour taste, but at the same time it perfectly "softens" the fibers, making the meat more tender.

Have you decided to have a picnic and do not know how to cook a delicious dish in nature this time? You will not regret if you decide to make a shish kebab on kefir. Everyone will be satisfied with the result. In our time, such a popular dish as a shish kebab, you can cook from different meats. For example, from lamb, pork, chicken and even beef. Any meat, properly cooked, will be remarkably tasty, juicy and fragrant. Below are the recipes on which you can make a shish kebab with yogurt.

Shish kebab from pork:

An important moment in preparing this dish is the choice of meat. It should not be too greasy, but at the same time it is undesirable to choose too lean pieces (it may turn out to be dryish). To make a shish kebab on kefir, it is best to buy pieces of meat from the neck area or from the front shoulder blade.

Preparation:

1. The meat is cut into pieces about 3.5x5 (6) x3 cm. Try to form pieces without sagging thin strata or fat, as they will burn during cooking.

2. Put the meat in prepared dishes in advance. The next stage of cooking is onion processing. It is believed that the more onions, the more juicy and tasty will be the shish kebab on kefir. Choose the amount to your liking. Peel the prepared medium bulbs. Two or three of them are mixed in a meat grinder or grated. Such a bow in the marinade will give it a special piquancy. Carefully cut the remaining number with rings. You will thread it between pieces of meat on skewers.

3. For marinade in 200-400 ml of kefir of any fat content (the amount of kefir depends on the amount of meat) add salt, black pepper ground, coriander and other spices (according to your taste). Prepared marinade pour the meat with onions and gently mix everything. Marinade should only cover the food. In the future, the meat itself will give a little more juice. The prepared shish kebab is covered with a lid and left in the refrigerator for the night. The longer the meat is marinated, the juicier and softer the prepared dish will turn out.

4. Prepare a shish kebab on hot coals until ready.

Shish kebab from mutton:

It is considered that lamb has a specific taste and smell, so not everyone dares to cook such a shish-kebab. Kefir when creating this dish so improves all the flavoring qualities of this type of meat, that even opponents of mutton will be satisfied with its taste and aroma.

Shish kebab on yogurt from lamb meat is prepared from such ingredients: 2 kg of lamb, 7-8 large onions, 500 ml of yogurt, lemon, 3 bay leaves, peppercorns, ground black pepper, hops-suneli, table salt. Spice lovers can add their favorite seasonings, suitable for meat dishes.

Preparation:

1. Meat is cut into pieces in 3x5x2.5 cm. Onion - large rings. In a saucepan spread the layers of cut lamb and onions. Each layer of meat sprinkled with spices and sprinkled with lemon juice.

2. Prepared meat leave to marinate for 1 hour, after which we mix it and fill it with a sour-milk product. Shish kebab on yogurt should be marinated for at least 3 hours. Periodically it needs to be gently mixed.

3. Meat is already taken directly before cooking. Then it is strung on the skewers, placing the onion rings between the pieces. The dish is fried on hot coals until ready. Enjoy your meal.