The sun, summer, relaxation ...
As you know, no outdoor recreation in the summer is complete without barbecue.
The most tender and juicy kebab is obtained from pork meat. Therefore, today we have collected for you a collection of recipes for the preparation of marinade for barbecue pork on kefir.
Pork barbecue marinade with kefir - the basic principles of preparation
The main ingredient for the preparation of pork barbecue marinade is a fermented milk product - kefir.
Due to its properties, the meat is very tender, but juicy. And of course, no good marinade can do without a lot of onions. Depending on the recipes and the amount of soaked meat, it may take from four to five heads to a kilogram. Onions are usually cut into rings or half rings.
All kinds of spices and seasonings will give the barbecue a spicy, refined taste.
To vary the taste of shish kebab, garlic, lemon, basil, parsley, wine or beer are added to the marinade.
Pork barbecue marinade with kefir
Ingredients:
• Three kilograms of pork;
• Two liters of kefir;
• Two kilograms of onion (onion);
• Spices for barbecue, salt, pepper.
Cooking method:
The pork pulp is cut into pieces of the desired size. Stack the meat in a deep bowl, pour seasoning.
Onions are cut into half rings and pork is poured over them. Mix with your hands and pour kefir. Cover and put in a cool place for several hours, you can at night.
After time, prepare the meat for frying at the stake. Thirty minutes before frying, the meat is salted. Then strung on a skewer and fried on charcoal.
Pork barbecue marinade with kefir soaked in layers
Ingredients:
• One and a half glasses of kefir;
• Two teas. lies. paprika (sweet) ground;
• Pig neck (one and a half kilograms);
• Four onions;
• Ground pepper - three teas. lies .;
• Salt - four teas. lies.
Cooking method:
The neck of the pork is thoroughly washed, lard is cut off at will, dried. Then cut into rectangular pieces. Peel the onion and cut it into rings.
Put meat in a bowl, seasonings and salt. Then spread the onion rings in a uniform layer, then again the meat and onion. Each layer is sprinkled with seasoning and salted.
From above, the meat is completely poured with kefir, covered and put under the "press".
Leave to marinate in a cool place or refrigerator, preferably at night.
Pickled pork is strung on a skewer. You can put onion rings between pieces of meat.
Fried on charcoal, constantly twisting the skewer.
Pork kebab marinade with kefir and lemon
Ingredients:
• One kilogram of pork pulp;
• One lemon;
• Onion;
• Basil;
• Kefir - 1 glass;
• Black pepper peas;
• Salt.
Cooking method:
- The meat is cut into pieces and put in a glass dish. Pour pork juice of squeezed lemon juice, sprinkle with basil, add kefir. Pour pepper, finely chopped onions. All ingredients are mixed and marinated for two hours.
- Pickled pieces of meat are planted on skewers or fruit tree branches. Between pieces of meat you can lay onion rings and fat. The meat is fried over coals, constantly scrolling skewers.
Pork barbecue marinade with kefir and icing sugar
Ingredients:
• Pork neck - one and a half kilograms;
• Kefir - half a liter;
• One and a half tea. lies. powdered sugar;
• Seven bulbs;
• Salt pepper.
Cooking method:
The pork neck is washed, cut into pieces and put in a deep bowl, preferably glass.
The bulbs are peeled and half of one head is ground on a grater. The resulting mass is added to the meat. Salt, pepper, mix with your hands.
Gradually pour kefir so that the meat is saturated with it, but does not "float" in kefir. Sprinkle with powdered sugar on top and mix again.
The remaining heads of peeled onions are cut into rings and stacked on top of a barbecue. Leave to marinate for eight to ten hours in a cool place or for three hours in the room.
Pickled meat is strung on skewers. Fry over coals without fire.
Marinade for barbecue pork with kefir "Steppe open spaces"
Ingredients:
• Pork - one kilogram;
• Onion - three pcs.;
• A glass of kefir;
• 5 table. lies. fat
• Greens parsley, onions, dill;
• 6-7 garlic feathers;
• Ground black pepper;
• Salt.
Cooking method:
Pork is cut into wide pieces 13-15 centimeters long. Stack in a deep dish and watered with kefir. Leave to soak. Meanwhile, finely chopped onions, garlic, herbs. Add salt, pepper, fat and mix thoroughly. On the strips of meat soaked in kefir, put minced meat from greens, wrap and put on special skewers or thin skewers with a sharp end.
Kebab is fried over hot coals, carefully turning and spraying with water. As a side dish, you can cook loose rice porridge or boiled potatoes.
Pork kebab marinade with kefir and coriander
Ingredients:
• Pork (three kilograms of pulp);
• A kilogram of onions;
• liter of kefir;
• One table. l ground coriander;
• One table. l chili peppers;
• Salt pepper.
Cooking method:
The pork pulp is cut into rectangular pieces.
Peel and cut the onion rings.
Sliced meat is put in a deep bowl. Lay onion rings on top, salt, and pepper. Kebab is mixed by hand and kefir is added.
The pan is covered with a towel or a lid. Clean in the refrigerator for several hours.
Pickled meat is put on skewers along with onions. Fry over coals, periodically sprinkling with the appearance of an open flame.
Pork barbecue marinade with kefir "Paradise"
Ingredients:
• For one kilogram of pork - 150 grams of onions;
• Twenty grams of black pepper;
• A glass of kefir;
• Fresh tomatoes (four to five pieces);
• Salt.
Cooking method:
- The meat flesh is cut into 2 * 2 cm squares, put them in a deep bowl (preferably glass) along with chopped onion rings. Sprinkle with salt, pepper, pour kefir and leave for four hours.
- As soon as the meat is pickled, it is strung on skewers. You can alternate: a piece of meat, onion rings, a slice of tomato. Kebab is fried over a good heat from coals. Skewers should be constantly twisted so that the barbecue does not burn.
Pork barbecue marinade with kefir and basil
Ingredients:
• Three glasses of low-fat kefir;
• Onion - 3;
• Fresh herbs (mint, dill, parsley, basil,).
Cooking method:
Fresh herbs are crushed. Basil and mint chopped by hand, tearing leaves.
The heads of the bulbs are cleaned and cut into half rings.
The prepared ingredients are put in a pan, kefir is added and the resulting mixture is stirred.
In the finished marinade, the meat is soaked for several hours.
Pork barbecue marinade with kefir
Ingredients:
• One liter of kefir;
• Three tables. l of oil (vegetable);
• Four onions;
• Salt pepper.
Cooking method:
- The heads of the bulbs are cleaned, cut into rings. Then put in a saucepan. Mix well with your hands. Onion should give juice. Salt, add spices, pepper. Then pour kefir and add vegetable oil.
- Ready marinade is mixed well and soaked in it meat pieces of pork.
Pork barbecue marinade with kefir "Mountain Echo"
Ingredients:
• One kilogram of pork;
• Five heads of onions;
• Six tomatoes;
• 150 grams of kefir; No.
• Two tables. lodges of acid (acetic);
• Feathers of green onions (two hundred grams);
• Ground black pepper;
• Salt.
Cooking method:
- The meat flesh is cut into pieces, put in a deep bowl (preferably glass). Finely chopped fresh tomatoes, onion greens are added, salted, sprinkled with pepper, watered with vinegar and kefir. All ingredients are mixed. Put "under the press" and cleaned in the cold.
- Pickled skewers are strung on skewers. Between them lay onion rings and slices of fresh tomatoes. Grilled kebab. At the same time, skewers are constantly turned and sprinkled with marinade, especially when an open flame appears.
Pork barbecue marinade with kefir and suneli hops
Ingredients:
• Half a kilogram of onion;
• One liter of kefir;
• One table. lies. hops-suneli;
• Salt, seasonings.
Cooking method:
The onion heads are peeled and cut into rings. stacked in a deep dish. Salt, pepper and season the hops. Mix well with your hands (a little "gruff" onion).
Kefir is poured, the marinade is allowed to stand and the pork is soaked in it.
Pork kebab marinade with kefir and tomatoes
Ingredients:
• Two kilograms of pork pulp;
• Kefir - one package;
• Two lemons;
• Six to seven bulbs;
• Half a kilogram of tomatoes;
• Two bunches of fresh dill;
• Salt, seasonings.
Cooking method:
The meat is washed and cut into square or rectangular pieces (to taste and desire). Put chopped pieces into a deep bowl, salt. Seasonings and spices are added, the kebab is interfered with the hands.
Bulbs are peeled and cut into rings. Lemons are cut with the same rings.
Tomatoes are cut into four parts. Dill is finely chopped with a knife.
All prepared ingredients are combined with meat and mixed. Add kefir and leave to marinate, preferably in the refrigerator.
Pork kebab marinade with kefir and mineral water
Ingredients:
• Pulp of pork - two kilograms;
• Kefir - one pack;
• Five bulbs;
• A bunch of fresh basil;
• Mineral water (sparkling);
• Seasonings, salt;
• Tomato.
Cooking method:
Freshly bought frozen pork meat is cut into pieces, cutting off the bones and fibers.
Two or three onions are passed through a meat grinder or chopped on a grater. The remaining onion heads are cut into half rings.
Pieces of pork are placed in a deep bowl, pepper, salt and chopped onions are added. Stir and add chopped basil. Then pour kefir and sparkling water.
Mix again with your hands and sprinkle with onion rings. Cover and leave to marinate.
Before stringing barbecue on skewers, the meat is still a little salted. Tomato slices and onion rings can be strung between pieces of meat.
Fry meat over coals.
Pork barbecue marinade with kefir "Normal"
Ingredients:
• Pork neck;
• Kefir - two glasses;
• Three onions;
• Salt, spices for marinade.
Cooking method:
Pork pulp is cut into square pieces, onions are chopped with rings.
The ingredients are combined and mixed well by hand. Add seasonings, salt. Then pour kefir.
Leave to marinate in a cool place. Then the meat is strung on skewers and grilled on charcoal.
Pork and kefir barbecue marinade - tricks and tips
• The longer the meat is pickled, the more tender and juicier the kebab is from it. But do not soak the meat for more than 12 hours.
• To check the readiness of the kebab, cut a piece of meat on the skewer with a knife. If the meat is light in color and transparent juice comes out of it, the kebab is ready.
• To add additional taste to the kebab, the meat can be sprinkled with beer, wine or kvass during frying. Such a barbecue will not only have an exquisite taste, but also will not burn.
