Kefir-Marinated Pork Kebabs

Cooking method

1. Step 1:

   

   How do you make kefir-marinated pork kebabs? Gather all your ingredients. What's the best cut for kebabs? The tastiest, juiciest kebabs come from fresh pork neck (pork collar) — it's just fatty enough, and it stays juicy and tender. For herbs, cilantro or parsley are great; you can also use fresh basil or oregano to taste.

2. Step 2:

   

   Rinse the meat under running water and pat it dry with paper towels. Peel the onion and rinse it and the herbs in cold water. Cut the pork neck into even, medium-size chunks. If the pieces are too big, they're hard to cook through, since the kefir marinade starts to char quickly over the coals. If they're too small, you risk ending up with dry kebabs.

3. Step 3:

   

   Put the meat in a deep bowl or pot. Add ground black pepper, a kebab seasoning blend (if you have one), and salt to taste. For 2.2 kg (about 5 lb) of meat, I used 1 level tablespoon of pepper, 1 tablespoon of a salt-free seasoning blend, and about 1/2 tablespoon of fine salt. Mix everything thoroughly.

4. Step 4:

   

   Slice the onion into rings and coarsely chop the herbs. Spread a layer of onion rings and some herbs across the bottom of a large bowl. Crush the parsley well with your hands so it releases its juices.

5. Step 5:

   

   Arrange the pork pieces in a single even layer on top.

6. Step 6:

   

   Add another layer of onion and parsley, then another layer of meat, and keep going all the way to the top.

7. Step 7:

   

   Shake the kefir well and pour it evenly over the top as a final layer.

8. Step 8:

   

   Use your fingers to press dimples all over the surface of the meat so the kefir works its way down through all the layers. There's no need to stir thoroughly at this point. Cover the bowl with plastic wrap (or put a lid on the pot) and refrigerate to marinate for several hours. I marinated mine in the morning and grilled the kebabs in the late afternoon of the same day, so the meat sat in the kefir marinade for about 5 to 6 hours.

9. Step 9:

   

   Light the grill. While the wood burns down to coals, take the meat out of the fridge and stir it well so every piece is evenly coated in the kefir marinade.

10. Step 10:

    

    Thread the pork onto skewers. Wipe off any onion and herbs clinging to the meat — otherwise they'll burn during grilling and mar the look of the finished kebabs.

11. Step 11:

    

    Rake the coals into an even layer and set the kebabs over them to cook.

12. Step 12:

    

    Stay by the grill and watch the kebabs constantly. Kefir chars very fast over high heat. After a minute or two, once the meat had taken on a nice appetizing color, we pushed some of the coals aside and left just a thin layer of heat, and finished cooking the kebabs over that.

13. Step 13:

    

    Cook the kebabs until done. To check that the meat isn't raw inside, cut into the largest piece — if the juices run clear, the kebabs are ready.

14. Step 14:

    

    Serve them while they're still hot!