Kitchen appliances and utensils: barbecue, charcoal, knife, cutting board, deep bowl / pan, skewers.
Ingredients
| Product | amount |
| Pork pulp | 2.5 kg |
| Kefir low-fat | 1 - 1.5 l |
| Onion | 1 kg |
| Salt | taste |
| Ground black pepper | 0.5 tsp |
| Ground bay leaf | 1 tsp |
Step cooking
- We wash well 2.5 kg of pork under running water and dry it. You can take any meat for barbecue: lean or fatter, it all depends on your taste and preferences. If your piece is too fat and sinewy, you need to cut off all the films, veins and excess fat as much as possible. A little fat should remain, it will give juiciness and softness to the meat. The meat is sent to a deep bowl or pan. The dishes should be large so that you can mix the meat well with the marinade.
- Peel 1 kg of onion and cut into a large cube. You can chop onions in any way, since you don’t need to fry them with meat. We shift the onion into a deep bowl and squeeze it with our hands to make the onion juicy and soak the meat.
- Sprinkle meat and onions individually with black pepper, mix well. Salting meat is not needed yet.
- Next, sprinkle meat and onions with ground bay leaves, mix. You can add whole leaves of bay leaf, but it can break down in the process of mixing the meat, and it will be difficult to remove it from the marinade.
- Then we combine onion with meat, mix well with our hands.
- Pour 1 - 1.5 liters of low-fat kefir, mix everything carefully so that all pieces of meat are covered with marinade.
- We put the meat in the refrigerator for 8 - 10 hours, it is best to leave the meat overnight. In order for the meat to be marinated faster, you need to leave it at room temperature for 2 to 3 hours.
- One hour before the end of the pickling process, add salt to taste.
- We string the meat tightly on skewers so that it does not hang down, such pieces will quickly burn up and poorly fry.
- In the brazier, we warm the coals well and set the prepared skewers. Shish kebab cannot be left unattended, it must be constantly turned over and monitored so that the fire does not flare up and there is enough heat.
- Periodically grease each piece of meat with kefir marinade, so it will turn out not dry. The meat should be well browned on all sides, and inside it should be completely fried. The readiness of meat can be checked as follows: we cut a piece of meat with a knife, if the meat juice is transparent, then the meat is ready, and if it is pink, then the kebab must be fried.
- Remove the prepared barbecue from skewers and serve hot to the table. The meat is very tender, juicy and incredibly tasty. Enjoy your meal!
Video recipe
In the attached video recipe, you can see what ingredients you will need to cook kebab, how to marinate and fry the meat. Enjoy watching!
If you liked the kebab on kefir from pork, you want to describe your recipe for cooking kebab, do you have any additions, changes, then be sure to leave your review in the comments below. Diversify your marinade recipes to try a new taste and aroma of meat!
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