Kefir is a versatile pork marinade. It softens the meat, makes it more fluffy and fluffy. And with the addition of various spices and herbs, it can easily replace various expensive marinades. Kefir film during frying will create a golden brown crust on the pieces of meat and give a creamy taste to the dish. Choose any fat content of the drink - the taste of kebabs does not depend on it.
Main Ingredient: Dairy / Kefir
Dish: Sauces / Marinades
- Kefir - 500 Milliliters (any fat content)
- Onion - 1 Piece (large)
- Salt - 1 Teaspoon
- Ground black pepper - 0.5 Teaspoons
- Pork - 1 Kilogram (fatty)
How to cook "Marinating pork kebab"
Prepare the indicated ingredients.
Purchase a fatty pork, for example a neck, and remove films and veins from the meat. Cut out the blue films - they stay tough even after browning the meat. Rinse the meat in water, pat dry with a paper towel and cut into portioned cubes, slices. Place the slices in a deep bowl.
Cut one large onion into rings, you will string them on a skewer alternately with pieces of meat. Add the onion to the meat bowl, season with salt and pepper. Stir gently, being careful not to break the onion rings.
Pour kefir of any fat content into the container.
Mix everything gently again and place in the cold for marinating, about 4-8 hours, you can leave it overnight. Stir the marinated meat a couple of times during the marinating process.
After the indicated time, you can start stringing the marinated meat in kefir on the skewer, alternating the meat pieces with onion rings.