Juicy shish kebab from pork in kefir: recipe of preparation

According to statistics, 90% of people to the question: "What's your favorite dish?" Answer without hesitation: "Shish kebab from pork in kefir". The recipe for its preparation is the correct preparation. To meat has acquired softness and succulence, it must first be marinated - this is a whole ritual. Many people think that shish kebab does not tolerate women's hands, but the main thing is not who fry, but how it is cooked.

Choosing meat

When choosing meat for shish kebab, look at itfreshness. It is advisable to buy chilled pork that has not been frozen. The softest and most delicate part is the entrecote on the bone, the neck or the neck. Meat must be cut into small proportional pieces. If they are made too large, then in the middle there will be raw shish kebab from pork in kefir. The marinade recipe will be described below.

Do not be tiny, otherwise the meat when frying onthe coals will become dry. Garnish is perfect for fresh vegetables, greens and pickled onions. The best shish kebab from pork is obtained on kefir and vinegar. Let's look at some simple options for cooking this all favorite food.

The first recipe

A pound of onions will be needed per kilogram of pork (7heads), black pepper, salt, dill. These are standard products, which are necessary in order to cook shish kebab from pork. Marinade - kefir (1,5 liters).

Meat is well washed, cut into mediumpieces. Onions cut into rings together with greens. In a deep cup we spread the products: meat, then onion and dill. And so in several layers. We pour everything with kefir, salt and pepper, we put something heavy on top and send it to the refrigerator for 6-8 hours. String the meat on the skewers and fry on the hot coals. You can combine onion and vegetables with meat. Behind the shish kebab you need to constantly monitor it and turn it over in time.

Shish kebab from pork in kefir: recipe of the second

Products: pork neck (1 kg), bulbs (5 pieces), spices for meat, kefir (250 ml), mayonnaise (250 ml), salt.

Diced onion rings to mix in a bowlbefore the formation of juice. To it, add mayonnaise and yogurt. Lastly, we add the pieces of the tenderloin and mix well, so that each piece is under the marinade. To taste pepper and salt. To make the meat tender, in the marinade it should be at least 10 hours, and preferably all night.

Generally, marinade can be made from any availablecomponents, it all depends on taste preferences, culinary talents and fantasy. Ingredients can be linked together. In some cases, vinegar, mineral water, pomegranate juice, white wine, beer, pineapples and even kiwi are used.

How correctly to fry shish kebab?

Promurinated and skewered meat skewersmust be put on hot coals. In order to kindle the coals, pre-burned wood, the best for these purposes will approach the unsmutable breed of trees. Only when the firewood is completely burnt, you can lay out the skewers. During the frying process, the meat is poured with the remaining marinade, vinegar or water.

To prevent skewers from burning, you need toperiodically turn over, giving the meat from all sides to fry. On average, cooking takes about half an hour, but it all depends on the heat of the coals and the size of the meat itself. Do not be afraid to experiment, and you will have your own unique shish kebab from pork in kefir! The recipe, as you can see, is affordable.