Marinating shish kebab is one of the most important moments in cooking meat.
You can use different ingredients, but kefir is increasingly found in recipes.
What is good about this product, and how to soak meat in it?
Marinade for kebab with kefir - general principles of preparation
Ingredients
It is not necessary to use fatty kefir for marinade. But it’s better not to take a low-fat product either. If the percentage unit is not indicated in the recipe, then we use from 2 to 3%.
What else is added:
Bulb onions;
Black pepper;
Various vegetables and fruits;
Ready-made sauces (adjika, mustard).
Preparation
Often already prepared mixtures of spices for barbecue are added to the marinade. All ingredients are thoroughly mixed in kefir and poured over the meat. Regardless of its type, the pieces must be cut correctly. This is done across the fibers so that the product is easily saturated with the filling and the finished kebab turns out juicy.
Marinade for kebab with kefir (for pork)
The simplest version of kefir marinade for kebab, which harmoniously emphasizes the taste of pork. It takes at least four hours for the pieces to soak well.
Ingredients
2 kg of meat;
1 liter of kefir 2%;
700 grams of onion;
1 tablespoon barbecue seasoning;
A few black peppercorns.
Preparation
1. Chop the entire onion into rings or half rings, first removing the peel.
2. Add seasoning for barbecue or just for pork to the onion. Add a little salt if the seasoning does not contain it. Now you need to mash the onion with spices with your hands so that it releases juice and becomes moist.
3. Add kefir, it should not be cold.
4. Throw in the peppercorns and stir everything well.
5. While the seasonings and salt are dissolving, you can start working on the meat. We wash the pork and dry it with towels, it is better to use paper towels. Cut into pieces, the size of a matchbox or a little larger. No need to grind.
6. Add marinade to meat or vice versa. Mix everything thoroughly with your hands, trying to coat every piece.
7. Lightly compact with your hands so that the meat does not stick out and place in the refrigerator.
Marinade for kebab with kefir and lemon (for poultry)
A variant of an incomparable kefir marinade that is ideal 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;
0.5 tsp. curry;
1 tsp. salt;
0.5 tsp. paprika;
0.5 tsp. dill seeds or fresh umbrella;
2 onions.
Preparation
1. Finely chop the onion and throw it into a bowl.
2. Thoroughly clean the lemon with a brush and remove the zest using a grater. We send to the onion.
3. Cut the peeled citrus in half and squeeze the juice out of it, pour it into the onion. We throw everything else away.
4. Add curry, paprika and salt, mix.
5. Pour in kefir and let the spices dissolve for about fifteen minutes.
6. While the marinade is ready, cut the chicken or other poultry into pieces.
7. Pour in the marinade, stir, cover and place in the refrigerator for several hours. It is better to soak the kebab the day before or in the morning for evening frying.
Marinade for kebab with kefir and adjika
A spicy version of the marinade with kefir, for which you will need real adjika. The recipe indicates the approximate amount, you can adjust the spiciness to your taste. Suitable for any meat and poultry.
Ingredients
2 kg of jar or poultry;
1.5 tablespoons of spicy adjika;
0.5 tablespoons of salt;
0.5 kg of onion.
Preparation
1. Mix adjika with kefir and salt. You can use a whisk and lightly beat everything.
2. Add the onion cut into rings. Stir.
3. Wash the meat or poultry, cut into pieces, and place in a spicy kefir mixture.
4. Stir, press lightly with your hands and marinate for at least two hours. If veal is used, it is advisable to leave for 10 hours.
Marinade for kebab with kefir and garlic (ideal for beef)
This marinade can be used for any meat. But the filling ennobles beef especially well. The meat becomes tender, juicy, and the kebab turns out amazing. The marinade is prepared without onions, but with garlic.
Ingredients
1 kg of meat;
5 cloves of garlic;
2 tablespoons apple cider vinegar;
1 tsp. salt;
300 ml kefir;
0.5 tsp. black pepper;
3 sprigs of cilantro.
Preparation
1. Add salt and pepper to kefir, add prescription vinegar. Instead of apple cider vinegar, you can use wine or any other fruit vinegar. If there is nothing, then squeeze the juice from half a lemon.
2. Peel the garlic and cut each clove into four parts. Throw it into kefir. You can chop the garlic, but in this case, when frying the kebab, the pieces will burn and give off an unpleasant aroma.
3. Now take the cilantro sprigs, wash, dry, roll into a ball and rub well in your hands until the juice appears. No need to grind. Place in a kebab bowl.
4. Cut the meat into 50 gram pieces and add to the cilantro.
5. Fill with previously prepared kefir. Before this, stir to raise all the spices.
6. Place the future kebab in the refrigerator.
Quick marinade for kebab with kefir and kiwi
A wonderful version of the kefir marinade with kiwi, which makes the meat soft very quickly. Even beef needs to lie in this sauce for 5 hours and the pieces can be sent to the grill. Chicken or pork needs even less time.
Ingredients
600 ml kefir;
6 onions;
1 packet of barbecue seasoning;
Preparation
1. Take ripe, preferably overripe, kiwis. Cut in half and scoop out the pulp with a spoon. Only the skin should remain in your hands.
2. Add kefir to the kiwi and beat everything together with a blender. Or mash the kiwi with a fork and then add kefir. If the fruits are very ripe and soft, then you can simply knead them with your hands and not dirty additional dishes.
3. Pour in a bag of barbecue spices. If the seasoning does not contain salt, then add it. Mix everything thoroughly.
4. Wash the meat and cut it into four-centimeter cubes. We send it to the kefir marinade.
5. Stir and set to marinate for an hour. After an hour, stir again. We take our free time and use it for its intended purpose.
Marinade for kebab with kefir and mineral water
To prepare kefir marinade according to this recipe, you will need highly carbonated mineral water. It is in the mysterious bubbles that the special effect of this filling lies. You will also need cling film and an enamel pan for marinating.
Ingredients
0.5 liters of kefir;
2 kg of meat;
0.5 liters of mineral water;
1 kg of onion;
2 tsp. salt;
1 tsp. black pepper
Preparation
1. Cut the onion into half rings and throw them into the pan. Don't let its quantity scare you.
2. Add prescription salt and pepper to the onion. It’s better to grind it for shish kebab before using it, it will be more flavorful.
3. Rub the onion with spices with your hands to reduce the volume and release the juice.
4. Cook the meat. As usual, we wash the pieces, dry them and cut them into the desired size. We send to the onion.
5. Combine kefir with mineral water, stir and immediately pour into the meat.
6. Now stir quickly, cover the pan with a lid, then wrap it in cling film to keep the bubbles as long as possible.
7. Place the meat in the refrigerator for at least two hours. You can keep it in this marinade for up to a day, then it is advisable to overcook the kebab.
Marinade for kebab on kefir with mustard and soy sauce
For this marinade, it is advisable to use homemade mustard, which is spicy and aromatic. You can take any fat content of kefir, but it is important to use a product that is not very acidic. The recipe is universal and suitable for any meat.
Ingredients
1.5 kg of meat;
2 glasses of kefir;
1 spoon of mustard;
3 spoons of soy sauce;
0.5 tsp. pepper;
1 tsp. lemon zest;
5-7 onions.
Preparation
1. Cut the onion, preferably into large pieces.
2. Combine mustard with soy sauce, add lemon zest and black pepper. Grind everything together to release the aroma from the mixture.
3. Mix the mustard mass with fresh kefir and salt.
4. Pour the sauce into the onions and leave to simmer.
5. We deal with meat or poultry. Just cut into suitable pieces.
6. Immerse the meat in the marinade, stir and send to a cool place. You can grill shish kebab after 4 hours, but it’s better to wait another couple of hours.
Marinade for kebab on kefir with honey and chili pepper
Recipe for a spicy kefir marinade, which requires natural honey. The finished meat is very aromatic and is well fried until golden brown.
Ingredients
1 full spoon of honey;
1.5 kg of meat;
0.5 liters of kefir;
1 chili pod;
5 onions;
1.5 tsp. salt.
Preparation
1. Chop the chili pod very finely, put it in a mortar and grind it with a pestle.
2. Add honey to the pepper, then add salt and stir. If the honey is candied, it is better to melt it first. Under no circumstances should we do this over a fire or in a microwave oven. You can simply hold the jar in hot water.
3. Combine the spicy mixture with kefir and stir.
4. Chop the onions and place them in a large container.
5. Add meat cut into arbitrary pieces. You can take a bird.
6. Pour in the kefir mixture, stir and leave to marinate for at least five hours.
Marinade for kebab with kefir and vinegar
The peculiarity 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 kefir;
1 spoon of vinegar 9%;
30 grams of ginger;
1 pinch of nutmeg;
3 onions;
0.5 tsp. black pepper;
2 tsp. without a hill of salt;
2 kg of meat.
Preparation
1. We use fresh ginger. We wash, peel and chop the root. You can use a grater. We send it to kefir.
2. Add nutmeg.
3. Next, throw in salt and pepper, pour in vinegar.
4. Stir everything thoroughly.
5. Cut the onion into large half rings. Add the meat cut into pieces to it.
6. All that remains is to pour the aromatic mixture with kefir over everything and stir. Marinate the kebab for at least three hours.
Few people know that you can use not only onions, but also their juice for pickling. It penetrates perfectly into the meat tissue and fills it with flavor.
To prevent the onion from burning on the skewers, it is cut into large half rings. It is convenient to remove them if you plan to fry meat without vegetables.
If the barbecue meat is lean and without fat, then it is recommended to add a little vegetable oil to the marinade.
To marinate shish kebab, use glass, ceramic or enamel dishes. Popular plastic containers are not suitable, no matter how convenient and practical they are.
Cooking barbecue during a country holiday is a tradition for many families. Over an open fire you can cook a wide variety of meats and fish in various marinades. The only thing that overshadows the joyful feelings is the fear of harming your figure.
Indeed, nourishing and high-calorie food is rarely healthy. For example, pork kebab, a mandatory attribute of any outing, can hardly be called a light and dietary dish. Of course, for most men this is not a reason to give up their favorite treat. But for some women, this is another reason for remorse. Especially if the day before one of them decided to go on a diet.
But there is a way out. Try replacing fatty pork with lower-calorie beef, chicken or turkey, and use regular kefir as a marinade. With it, even not very juicy meat will become incredibly tender and soft.
100 g of kebab marinated in kefir contains approximately 142 kcal calories.
Chicken kebab with kefir - step-by-step photo recipe
Chicken kebab is the most budget-friendly option for a popular dish. But to get an excellent taste, it is very important to marinate it correctly, for example, in kefir.
Even if the weather outside is gloomy and rainy, which is not at all conducive to gatherings in nature, you can easily cook such a dish in the oven. Add a glass of cool white wine to it and you are guaranteed a great mood.
Cooking time: 2 hours 25 minutes
Quantity: 6 servings
Ingredients
- Chicken fillet: 1 kg
- Full-fat kefir: 1 tbsp.
- Large onion: 1 PC.
- Bulgarian pepper: 2 pcs.
- Small tomatoes (preferably cherry): 5-6 pcs.
- Vegetable oil: 1 tbsp. l.
- Salt: a pinch
- Ground pepper: to taste
- Provencal herbs: 1 tbsp. l.
Cooking instructions
Kefir marinade for pork shish kebab
To prepare shish kebab from 2.5 kg of pork in kefir marinade you need to take:
- kefir (fat content 1-1.5%) 1.0 l;
- salt;
- ground pepper;
- vinegar 9% 20 ml;
- water 50 ml;
- onion 1.0 kg;
- spices to taste.
- The onion is peeled. Half of the taken quantity is grated on a coarse grater, the second part is cut into thin half rings.
- Kefir is poured into a bowl or container, pepper and salt are added to taste.
- Place grated onion in kefir and mix everything well. Add spices to taste, for example, suneli hops.
- Sliced meat is soaked in kefir marinade for 2-3 hours.
- The remaining onion, which is cut into half rings, is added and poured with a mixture of water and vinegar. Ready-made pork kebab will go well with pickled onions.
Delicious turkey kebab with kefir
For a delicious turkey kebab marinated in kefir, you need:
- turkey fillet 2.0 kg;
- kefir (fat content 2.5-3.2%) 500-600 ml;
- garlic;
- salt;
- paprika 2 tbsp. l.;
- pepper, ground.
How to usually prepare:
- Kefir is poured into a saucepan and salt and pepper are added to taste.
- Add paprika and squeeze out 2-3 garlic cloves. Stir.
- Turkey fillet is cut into not too large pieces.
- Dip them into the kefir marinade and mix well.
- Keep on the bottom shelf of the refrigerator for about 4-5 hours.
- After this, the marinated pieces are strung on skewers and fried over coals for 10-12 minutes on each side.
Served with a salad of fresh tomatoes and onions.
Beef shish kebab marinated in kefir
Beef is a fairly tough and dry type of meat, and when cooked on skewers it can become even drier. You can correct the situation with the right marinade.
Take:
- beef (neck or thick edge of the tenderloin) 2.0 kg;
- kefir 2.5% 1.0 l;
- lemon;
- salt;
- ground pepper;
- onion 2 pcs.;
- lean oil 50 ml;
- spices of your choice.
Marinating procedure:
- The beef is washed, dried and cut into pieces weighing 60-70 g.
- Kefir is poured into a bowl.
- Wash the lemon and cut it crosswise into 2 parts.
- The juice is squeezed out of one half, and the second is cut into pieces and also thrown into kefir.
- Finely chop the onion and add it to the overall mixture.
- Salt and pepper to taste, add other herbs if desired.
- The meat is dipped in the marinade. Stir.
- Cover the bowl with cling film and place in the refrigerator for 8-10 hours.
- When the coals in the grill give the desired heat, the beef is threaded onto skewers and fried for 30-35 minutes.
Beef shish kebab is served with pickled vegetables.
Shish kebab in kefir marinade will taste better if:
- Squeeze juice from sour berries, such as cranberries or lingonberries, into kefir.
- If you add finely chopped brown tomatoes, the meat will marinate faster.
- For a dietary dish, you should use chicken or turkey breast. It fries quite quickly and does not contain harmful fat.
- Shish kebab made from lean meats must be turned all the time to ensure even cooking, but it is important not to dry it out.
- And to marinate the meat even faster, you can use the video recipe.
Ingredients
pork neck - 1.5 kg
kefir 3.2% - approximately 500 ml
granulated sugar - 1-1.5 teaspoons
onions - 5-7 pcs.
salt pepper 
Rinse chilled pork, defrost frozen pork, drain and rinse. 
Cut the pork neck into pieces. 
Finely chop about half the onion or grate it on a coarse grater. Add the onion to the kebab and, stirring, evenly add salt and pepper. 
Then add kefir a little at a time, mixing thoroughly. The meat should be well saturated with kefir, but not drown in it. Add granulated sugar and stir. 
Cut the remaining onion into wide rings and place on top of the kebab - they will be needed for frying. The onion in this position will be slightly seized by the marinade, but will not become soggy. Cover the kebab with a lid and let stand at room temperature for about an hour, then put it in the refrigerator. The kebab will marinate in about 10-12 hours 
Place shashlik pieces on skewers, alternating meat with onions. 
Fry on the grill over coals until done. The readiness of the kebab can be determined by making an incision with a knife. To prevent the pork from turning out dry and burning, you need to periodically pour water on the kebab during frying (you can use wine, kvass or beer) and turn the skewers. 
Pork shish kebab in kefir is ready.
The best way to determine the amount of salt and pepper when marinating shish kebab is to taste it by tasting the marinade with your tongue. Three tastes should be present clearly, but not intensely, in the marinade: sour - from kefir, hot - from pepper and salty - from salt. As for the marinating time, this is also a matter of taste. Good meat can generally be fried immediately without keeping it in the marinade. However, the dependence here is this: the more you marinate the kebab in kefir, the softer the pork becomes, and the higher the temperature, the faster the process. The same comments apply to the time of frying shish kebab: some people like the meat rare, others prefer it browner.
Hello dear guests! Hooray! Finally, we have waited for the unofficial opening of the kebab season! You have already tasted the first tender, juicy and soft pieces of meat cooked on the grill. But you shouldn’t stop there, right? It's only begining.
I have already written more than one article on this a little earlier. Continuing the barbecue theme, today I want to focus on the kefir marinade for pork. First of all, I just like him the best. Secondly, he is considered one of the fastest. And time, as we know, is precious.
By the way, I want to remind you about an upcoming release about blogging, from A to Z, by Denis Povag. There's about a month left to wait. The book will be just a bomb and, moreover, free. Personally, I'm really looking forward to this book.
Well, now let's return to our topic. I don't know which marinade recipe you would prefer for yourself. But, in my opinion, they are all worth trying at least once.
I want to give you some tips on choosing meat for your picnic:
- The neck is most often used, as this part is the juiciest. This is for those who like fat, like me.
- You can also take the back part - tenderloin or loin. It turns out tender and juicy, but not so greasy.
- Sometimes they also choose ham. But the meat there is a little rougher. It needs to be kept in the marinade longer and fried on the grill.
For barbecue, choose only fresh and chilled meat, not from the freezer.
I’m sharing with you the first cooking secret, you will learn about it at the end of the recipe. I liked it very much. The spices included are thyme, ground coriander, basil, unground coriander, dried parsley, black pepper, cumin, rosemary.
Ingredients:
- Pork neck – 2 kg
- Onions – 2 kg
- Kefir - 1 l
- Semi-sweet white wine - 3 tablespoons
- Spices - 1 teaspoon each
- Grainy mustard - 1 teaspoon
- Salt - 5 teaspoons
- Eggs raw
1. Pour kefir into a deep dish or pan. Add all the spices, wine, mustard and salt.
2. Peel the onion and cut into half rings, then add to the dish. Mash everything with your hands for about 5 minutes so that the onion releases its juice well. After that, taste it. It should seem over-salted. But don’t be alarmed, the salt will subsequently be absorbed into the meat.
3. Trim excess fat from the meat and cut along the grain, then into pieces no larger than a matchbox. Add to marinade and stir. Cover with a lid or film and leave in the refrigerator for 5-6 hours.
4. And now we’ve come to the most important secret of this recipe. Before you thread the meat onto skewers, roll each piece in beaten egg (!). Place the pieces without onions into a separate bowl in portions and pour in the beaten egg and mix thoroughly. After this, put it on the skewers.
5. Fry on the grill for about 20-25 minutes, turning occasionally. My friends, you may have never even tried such a juicy and tasty kebab. Simply awesome.
Classic Instant Pot Recipe
This is almost a classic marinade method. Why almost? Because there is a secret here too. And so, everything is very simple and fast. After three to four hours, you can already enjoy delicious and tender meat removed from the grill. The ingredients are for one kilogram of pork.
Ingredients:
- Neck – 1 kg
- Kefir – 250 ml
- Bay leaf - 2 leaves
- Salt - 0.5 teaspoon
- Ground black pepper - 0.5 teaspoon
- Khmeli-suneli - 1 teaspoon
1. Rinse the meat, dry with a paper towel and cut into medium pieces. Place them in a deep bowl. Season with salt, add broken bay leaf and pepper.
2. Pour kefir over everything, mix and add our secret - suneli hops. Leave at room temperature for 2-3 hours. Or you can refrigerate for up to a day, depending on when you want to cook the meat.
3. Place the pieces on skewers and fry on both sides for 10-15 minutes. And the amazingly tasty and tender kebab is ready to eat.
The most delicious marinade with kefir and mineral water
Here's another quick way to add to your piggy bank. What do you think is the secret here? I tell you - add carbonated mineral water. By the way, you can add any seasonings you like or have on hand.
Ingredients:
- Pork neck – 1.5 kg
- Onions - 2-3 pcs.
- Kefir – 250 ml
- Sparkling mineral water – 150 ml
- Khmeli-suneli - 2 tablespoons
- Salt - 1 tablespoon
1. Rinse the meat, dry it and cut into medium pieces. Place in a deep bowl. Cut the onion into half rings and place in a dish and mix with your hands so that the onion releases juice.
2. Then add salt and suneli hops. Now we pour in our secret - carbonated mineral water. And pour kefir last. Mix everything well, cover with film and put in the refrigerator. After just four hours you can fry the meat. Or leave it in the refrigerator overnight.
3. Before frying, place pieces of meat on skewers and place on a prepared grill with coals.
4. Fry for about 20-30 minutes. Don't forget to turn it over. And you will get a wonderful, mouth-watering kebab, juicy and soft.
Video on how to cook pork shish kebab in kefir
I suggest you look at another recipe with my secret. If you have your own garden and greens grow in it, then this is just for you, since mainly fresh herbs and spices are used here. You can, of course, buy all the greens in a store or market, but how can this compare with your own, grown with love. All the necessary ingredients are described in the video itself.
I'm sure the taste of such meat will be simply amazing. It looks very appetizing, I can imagine the aroma when the marinade is prepared. In general, try it and you won’t regret it. Very good reviews.
Only now I’m starting to regret that I don’t have my own dacha and garden. Child of the concrete jungle. But it’s okay, I’ll go to my beloved mother-in-law’s dacha and definitely cook it according to this recipe. That is, of course, my husband will cook, he is my specialist in barbecue matters. I’ll just enjoy the wonderful taste of charcoal-roasted meat.
Well, that’s all I have for today. Try and choose, although I personally liked all the methods. Write in the comments which ones you liked, I’m interested too. By the way, you can watch another one about how to marinate pork kebab. I wish you a pleasant holiday in nature.
Well, what picnic or trip out of town would be complete without delicious aromatic kebab! Perhaps this is already a kind of tradition that I don’t want to break, and it’s not necessary. Moreover, each of us can prepare such a delicacy, we just need to know a few simple but wise secrets.
There are a great many recipes for cooking shish kebab, the main rule is proper preparation - marinating, the further taste of the dish depends on this process. Most often, meat is marinated in vinegar, mayonnaise, mineral water, but we want to tell you how to marinate pork kebab in regular kefir. A hot appetizer according to this recipe always turns out very tender, juicy and just melts in your mouth, try it and you will definitely like it.
Pork shish kebab marinated in kefir
To prepare pork shish kebab in kefir we will need the following products:
Ingredients:
- pork neck – 1.5 kilograms;
- kefir 3.2% fat content 500-600 milliliters;
- onions 5-6 large heads;
- salt, ground black pepper and other spices - to taste;
- sugar – 1 teaspoon.
Cooking process:
1. We wash the pork neck well in running water, then dry it, we don’t need any excess liquid, and cut it into approximately equal pieces.
3. Peel the onions and cut them into rings. Then add onion rings to the meat and mix everything thoroughly.
4.The next step is to add salt and ground black pepper to the meat. You can also add any other spices whose aroma and taste appeal to you. Mix everything again.
5.Then we will pour pre-cooled kefir into the pan with meat in small portions, stirring the contents each time. This is necessary to ensure that each piece is properly soaked. It is important that there is not too much kefir and the meat does not float in it, but is only soaked.
6. Finally, add a teaspoon of granulated sugar to the meat.
7.In order for the kebab to marinate better, let it stand for the first hour under a closed lid at room temperature, and then put it in the refrigerator for 8-10 hours.
8. Thread the finished, well-marinated meat onto a skewer, alternating with onion rings, and fry on the grill until fully cooked. Please note that if the onion has become very soft during the pickling process, you can cut new rings of fresh onion, dip them a little in the marinade and thread them onto a skewer with meat.
Bon appetit!
