The right recipe for shish kebab in kefir

It so happened that we do not think marinade for shish kebab without vinegar, wine or lemon juice. But these products are good for young meat. But the shish kebab is different. Here, beef is not the first youth vinegar oxidizes too much, and lemon - overdry. White table wine is also good in moderation. Let's try to go another way and prepare a shish kebab in kefir. The recipe for its frying over coals is not much different from the classic method. The whole secret is in marinating. Enzymes contained in lactic acid products, soften meat, make it more tender and juicy.

Another plus of this marinade is its cheapness: a liter of good kefir costs several times less than the same amount of the seediest wine. In addition, I used the phrase "sour-milk products." And this means that you can use yogurt, ayran, low-fat sour cream ... However, I repeat, it's better to take a fat (3,2%) fresh kefir after all. So, we begin to cook. There are many ways of making meat on skewers, but any recipe for shish kebab in kefir begins with a description of the marinade. As a first example, take pork, neck.

If you have a half kilogram of meat (washed, cut into pieces), then take three bulbs and finely cut them or grind them on a large grater. Stir with meat, gently massage all hands. In parallel, do not forget to salt and pepper it. Then pour in about half a liter of kefir. Pork should be immersed in liquid, but do not sink it completely. Add a half spoonfuls of sugar to the marinade. This simple trick will take away all bitterness. Cut three more bulbs into rings and sprinkle meat on them. Cover the lid. The recipe for a shish kebab in kefir prescribes to stand the meat in this state for an hour, after which to put the vessel in the refrigerator for the night.

Having pulled out in the morning a basin with pork, do not rush to drain the liquid and throw out onion rings. String pieces of meat on the skewer. We intermingle them with a slightly marinated, but still fresh onion. Next, the recipe for shish kebab in kefir differs little from other methods of cooking grilled meat. We send the skewers to the brazier over the burnt coals, but do not forget to occasionally lubricate the silicone brush of the pork's side with a kefir marinade. So she will cover with a fragrant crust, and will not dry out.

The recipe for chicken shish kebab on kefir has its own nuances. Especially if you bought a few broilers entirely, and not some separate parts of the carcass. After all, the cooking time for the breasts, wings or thighs is different. Therefore, if you - whole carcasses, different parts of the body of the bird go to separate skewers. For marinade we prepare saffron infusion - we need 2 spoons. We pour into it a quarter of a glass of kefir and olive oil. Add finely chopped 1-2 cloves of garlic and 2 onions, half a spoon of shabby orange peel, 2 spoons of pepper and juice squeezed out of two lemons.

This recipe for shish kebab in kefir offers also to beat this mixture in a mixer, after which to put the chicken meat in it for 7 hours. But that's not all. Separately, we prepare sauce for lubrication during roasting. We pour a couple of spoons of butter, squeeze into it the juice of one lemon, add half a spoon of saffron infusion, pepper and salt. With this sauce we grease the meat on the skewers. Place skewers in 3-4 centimeters from small coals of medium heat and turn frequently.