Pork kebab on kefir

Step-by-step cooking

1. Step 1:

   

   How to make pork kebab on kefir? Prepare all the necessary products that will be required. What kind of meat for a barbecue is better to use? The most delicious and juicy shish kebab is obtained from fresh pork neck. It is moderately fat, juicy and soft. Coriander or parsley are perfect for greens, you can use fresh basil or oregano to taste.

2. Step 2:

   

   Rinse the meat under running water and dry it with paper napkins. Peel the onion, wash it with herbs in cold water. Cut the neck into even pieces of medium size. If the pieces are made too large, it will be difficult to bring them to readiness, since the kefir marinade quickly begins to "burn" on coals. If the pieces are made too small, then there is a risk of getting a dry kebab as a result.

3. Step 3:

   

   Put the meat in a deep cup or in a saucepan. Add ground black pepper, barbecue seasoning (if you have one) and salt to taste. For 2.2 kg of meat, I used 1 tbsp.l. without a hill of pepper, 1 tbsp.l. ready seasoning that does not contain salt and about 0.5 tbsp.l. fine salt. Mix everything thoroughly.

4. Step 4:

   

   Cut the onion into rings, chop the greens coarsely. Put onion rings and some greens on the bottom of a large cup. Remember the parsley well with your hands so that it lets the juice out.

5. Step 5:

   

   Spread the pork pieces in one even layer.

6. Step 6:

   

   Next, repeat the layer with onion and parsley, and then with meat. And so on to the very top.

7. Step 7:

   

   Shake kefir well, pour an even top layer into a cup.

9. Step 8:

   

   Use your fingers to make depressions along the entire surface of the meat so that the kefir is distributed over all layers. It is not necessary to mix thoroughly at this stage. Wrap the cup with cling film (if you use a saucepan, then cover it with a lid) and send it to marinate for a few hours in the refrigerator. I marinated meat in the morning, and we fried kebabs in the late afternoon of the same day. It turns out that the meat was in kefir marinade for 5-6 hours.

10. Step 9:

    

    Light the grill. While the firewood is burning, remove the meat from the refrigerator and mix very well so that each piece is evenly obtained in the kefir marinade.

11. Step 10:

    

    Put pork on skewers. Remove the onions and herbs from the meat, otherwise they will burn during cooking and spoil the appearance of the finished kebab.

12. Step 11:

    

    Level the coals in the grill and put the shish kebab to fry.

13. Step 12:

    

    Do not leave the grill and constantly watch the kebabs. Kefir very quickly begins to "burn" in high heat. After a minute or two, when the meat acquired a beautiful appetizing shade, we removed some of the coals to the side and left only a thin layer of heat. It was on it that the barbecue was cooked.

14. Step 13:

    

    Bring the kebabs to readiness. To check if the meat inside is not raw, you can make an incision on the largest piece of shish kebab, if white transparent juice is released, the shish kebab is ready.

15. Step 14:

    

    Serve until it's cold!