Kebab marinating is one of the most important moments in cooking meat.
You can use different ingredients, but more and more kefir is found in recipes.
What is this product good for and how to soak meat in it?
Kefir kebab marinade - general principles of preparation
Ingredients
Kefir for marinade is optional to use bold. But it is better not to take a low-fat product. If the percentage unit is not indicated in the recipe, then we use from 2 to 3%.
What else is added:
• onion;
• garlic;
• salt;
• black pepper;
• greenery;
• various vegetables and fruits;
• ready-made sauces (adjika, mustard).
Cooking
Often in the marinade add already cooked mixture of spices for barbecue. All ingredients are thoroughly mixed in kefir and pour meat. Regardless of its appearance, the pieces need to be cut correctly. Do this across the fibers so that the product is easily soaked in pouring and the finished barbecue is juicy.
Marinade for barbecue on kefir (for pork)
The simplest version of kefir kebab marinade, which harmoniously emphasizes the taste of pork. So that the pieces are well saturated, you need at least four hours.
Ingredients
• 2 kg of meat;
• 1 liter of kefir 2%;
• 700 grams of onions;
• 1 tablespoon of barbecue seasoning;
• salt;
• a few peas of black pepper.
Cooking
1. We chop all the onions with ringlets or half rings, remove the husk first.
2. Add seasoning to the onion for barbecue or just for pork. Add some salt if it is not in the seasoning. Now you need to mash your hands with spices, so that it starts up the juice and becomes wet.
3. Add kefir, it should not be cold.
4. We throw peppercorns, stir everything well.
5. While seasonings with salt dissolve, you can do meat. We wash the pork, dry it with towels, it is better to use paper cloths. Cut into pieces, the size of a matchbox or a little larger. Grind is not necessary.
6. Add the marinade to the meat or vice versa. Stir everything thoroughly with your hands, try to smear every piece.
7. Lightly tamp with your hands so that the meat does not look out and send it to the refrigerator.
Marinade for barbecue on kefir with lemon (for poultry)
A variant of peerless kefir marinade that is perfect for chicken, turkey and other poultry. The product becomes very juicy and filled with citrus aroma. This amount is enough for 1 kg of poultry.
Ingredients
• 0.7 liters of kefir;
• 1 lemon;
• 0.5 tsp curry;
• 1 tsp salts;
• 0.5 tsp Paprika
• 0.5 tsp dill seed or a fresh umbrella;
• 2 onion heads.
Cooking
1. Shred thinly onion, throw in a bowl.
2. We carefully clean the lemon with a brush and remove the zest with a grater. We send to the bow.
3. Cut the citrus peeled from the zest in half and squeeze the juice out of it, pour into the onion. We throw out the rest.
4. Add curry, paprika and salt, mix.
5. Pour kefir and let the spices dissolve for about fifteen minutes.
6. Until the marinade reaches readiness, cut into pieces chicken or another bird.
7. Pour the marinade, stir, cover and send for several hours in the refrigerator. It is better to soak the barbecue on the eve or in the morning for evening frying.
Kefir kebab marinade with adjika
An acute version of kefir marinade, for which you need real adjika. The approximate amount is indicated in the recipe, you can adjust the severity to your taste. Suitable for any meat and poultry.
Ingredients
• 2 kg of jasa or poultry;
• 1.5 tablespoons of acute adjika;
• 0.5 tablespoons of salt;
• 0.5 kg of onions.
Cooking
1. Mix adjika with kefir and salt. You can use a whisk and beat everything lightly.
2. Add chopped onion rings. Stir.
3. We wash the meat or poultry, cut into slices, send to the sharp mass of kefir.
4. Stir, gently press with your hands and pickle for at least two hours. If veal is used, then it is advisable to leave for 10 hours.
Kebab marinade with garlic (ideal for beef)
This marinade can be used for any meat. But especially good pouring ennobles beef. The meat becomes tender, juicy, kebab is amazing. Marinade is cooked without onions, but with garlic.
Ingredients
• 1 kg of meat;
• 5 cloves of garlic;
• 2 tablespoons of apple cider vinegar;
• 1 tsp salts;
• 300 ml of kefir;
• 0.5 tsp black pepper;
• 3 sprigs of cilantro.
Cooking
1. Throw salt and pepper into kefir, add prescription vinegar. Instead of apple cider vinegar, you can take wine or any other fruit. If there is nothing, then squeeze the juice out of half a lemon.
2. Peel the garlic and cut each slice into four parts. Throw in kefir. You can chop the garlic, but in this case, when frying the barbecue, the pieces will burn up and give an unpleasant aroma.
3. Now take the branches of cilantro, rinse, dry, twist into a ball and rub well in the hands until the juice appears. Grinding is not necessary. Put in a bowl for barbecue.
4. Cut the meat into pieces of 50 grams, shift to cilantro.
5. Fill with previously prepared kefir. Stir before this to raise all the spices.
6. We send the future barbecue in the refrigerator.
Quick marinade for barbecue on kefir with kiwi
A wonderful version of kefir marinade with kiwi, which makes the meat soft very quickly. Even beef is enough to lie in this filling for 5 hours and pieces can be sent to the barbecue. Chicken or pork needs even less time.
Ingredients
• 600 ml of kefir;
• 3 kiwi;
• 6 onion heads;
• 1 bag of seasoning for barbecue;
• salt.
Cooking
1. We take ripe kiwi which is better ripe. Cut in half and select the pulp with a spoon. Only the skin should remain in the hands.
2. Add kefir to kiwi and whisk together with a blender. Or kiwi, knead with a fork and then add kefir. If the fruits are very ripe and soft, then you can just knead with your hands and do not dirty the extra dishes.
3. Pour a bag of spices for barbecue. If the seasoning does not contain salt, then add. Mix everything thoroughly.
4. We wash the meat, cut into cubes four centimeters. Sent to kefir marinade.
5. Stir, set for an hour to marinate. After an hour, mix again. We maintain free time, use it for its intended purpose.
Kefir kebab marinade with mineral water
To prepare kefir marinade according to this recipe, highly carbonated mineral water will be required. It is in the mysterious bubbles that the special effect of this filling lies. Also, for pickling you will need a cling film and an enameled pan.
Ingredients
• 0.5 liters of kefir;
• 2 kg of meat;
• 0.5 liters of mineral water;
• 1 kg of onions;
• 2 tsp salts;
• 1 tsp black pepper.
Cooking
1. Cut the onion into half rings, drop it into the pan. Do not be afraid of its quantity.
2. Add prescription salt and pepper to the onion. It is better to grind it for barbecue before use, it will turn out more aromatic.
3. Hands rub the onion with spices to reduce the volume and allocation of juice.
4. Cooking meat. As usual, wash the pieces, dry and cut into the desired size. We send to the bow.
5. We combine kefir with mineral water, stir and immediately pour into meat.
6. Now mix quickly, cover the pan with a lid, then wrap it with cling film to keep the bubbles as long as possible.
7. Put the meat in the refrigerator for at least two hours. You can keep in such a marinade for up to a day, then it is advisable to overcook the barbecue.
Kefir kebab marinade with mustard and soy sauce
For this marinade, it is advisable to use homemade mustard, spicy and aromatic. Kefir fat can be taken any, but it is important to use a not very acidic product. The recipe is universal and suitable for any meat.
Ingredients
• 1.5 kg of meat;
• 2 glasses of kefir;
• 1 spoon of mustard;
• 3 tablespoons of soy sauce;
• 0.5 tsp pepper;
• 1 tsp lemon peel;
• 5-7 onion heads.
Cooking
1. Cut the onion, preferably in large pieces.
2. Combine mustard with soy sauce, add lemon zest and black pepper to them. Grind everything together to release the aroma from the mixture.
3. Mix the mustard mass with fresh kefir, salt.
4. Pour the sauce into the onion and leave it to insist for now.
5. We are engaged in meat or poultry. Just cut into suitable pieces.
6. Immerse the meat in the marinade, stir and send to a cool place. You can fry the barbecue after 4 hours, but it is better to wait a couple more hours.
Kefir barbecue marinade with honey and chili
The recipe for piquant kefir marinade, which will require natural honey. The prepared meat is very aromatic and well-fried until golden brown.
Ingredients
• 1 full spoon of honey;
• 1.5 kg of meat;
• 0.5 liters of kefir;
• 1 pod of chili;
• 5 onion heads;
• 1.5 tsp salt.
Cooking
1. Cut the chili pod very finely, put it in a mortar and grind with a pestle.
2. Add honey to the pepper, then pour the salt, stir. If the honey is candied, it is better to melt it first. In no case do it on fire or in the microwave. You can just hold the jar in hot water.
3. Combine the hot mixture with kefir, stir.
4. Cut the onions, put them in a large container.
5. Add the meat cut into arbitrary pieces. You can take a bird.
6. Pour kefir mixture, stir and leave to marinate for at least five hours.
Marinade for barbecue on kefir with vinegar
A feature of this marinade is not only the addition of vinegar, but also a special set of spices. Suitable for lamb, pork and beef. This amount is enough for two kilograms of meat.
Ingredients
• 700 ml of kefir;
• 1 tablespoon of vinegar 9%;
• 30 grams of ginger;
• 1 pinch of nutmeg;
• 3 onion heads;
• 0.5 tsp black pepper;
• 2 tsp without a hill of salt;
• 2 kg of meat.
Cooking
1. Ginger use fresh. We wash the root, clean and grind. You can use a grater. Sent to kefir.
2. Add the nutmeg.
3. Next, throw salt and pepper, pour vinegar.
4. Stir everything thoroughly.
5. Cut the onions into large half rings. Add the meat cut into pieces to it.
6. It remains to fill everything with an aromatic mixture with kefir and stir. Marinate barbecue for at least three hours.
Kefir kebab marinade - useful tips and tricks
• Few people know that for pickling, you can use not only onions, but also its juice. It penetrates perfectly into the tissue of meat and fills with taste.
• So that the onion does not burn on skewers, it is cut into large half rings. They are also convenient to remove if you plan to fry meat without vegetables.
• If the meat for barbecue is lean and without fat, it is recommended to add a little vegetable oil to the marinade.
• For marinating kebabs use glass, ceramic or enameled dishes. Popular plastic containers are not suitable, no matter how convenient and practical they may be.
