Delicious and delicate shish kebab from pork in kefir

Juicy meat, roasted on coals, the smell of a fire, a cheerful company are indispensable attributes of the summer season. Shish kebab is not only toasted pork or chicken. The most important ingredients of the dish are not spices and condiments, but summer mood, fresh air of the forest and smoke from the brazier. In addition, you should invest a little soul in cooking marinade for meat. One of the most delicious recipes of the dish is a shish kebab from pork in kefir. Correctly preparing the meat from the evening, you will please the company with a delicate and delicious shish-kebab the next day.

Pork in yogurt is especially delicate, soft and juicy. Marinade gives the meat a pleasant aroma, eliminates the spice of seasonings, leaves a pleasant aftertaste. Shish kebab from pork on yogurt is easy to prepare, because the recipe does not require a lot of ingredients.

An important point for a successful shish kebab is the right meat. Pork should be fresh, do not make unpleasant odors. Ideally, it is worth buying the meat of a young animal. Press the piece of pork with your finger. If the dent has not recovered in a few seconds, the meat is probably stale. The second important point is the choice of a piece of pork. It is best to stop on a neck or a tenderloin. In this marinade will give a special taste and any other part of the carcass.

Necessary ingredients:

• pork - 2 kg
• onions - 5 pcs.
• kefir - 1 l
• basil - several branches
• mineral water - 100 ml
• tomato - 4 pcs
• spices (coriander, sage, ginger, anise)
• salt.

Cooking method

Before cooking, it should be taken into account that the shish kebab on kefir from pork should be well-brewed in the refrigerator. Meat and onions should let the juice drizzle, condiment, marinade. Therefore, start cooking is at least 10 hours before departure to nature. It is best to marinate it in the evening.

Step-by-step cooking:

1. we wash the meat under running water. We discuss with paper towels. Cut into pieces of the same square shape of 3-5 centimeters. Fold in an enamel or glass container;


2. we clean the onion, rinse it under the water. We cut into large pieces. We do not regret the onions, because the juiciness of the shish kebab depends on it. One onion can be cut very finely or scrolled in a meat grinder to make more juice. Rinse and cut into large tomatoes. We send all the ingredients to a container with meat;


3. finely chop the basil, add spices and salt. Mix well the meat by hand, grinding salt and seasoning. Then pour kefir and mineral water;


4. covered with food film and sent to the refrigerator;
5. we get out of the refrigerator. Before frying, once again a little podsalivayem meat. We string on the skewer in turn: meat, onion, tomato. In the process of roasting, you can water the shish kebab from pork in kefir marinade.

To learn that the shish kebab is ready, cut the slice. If a red juice follows from it, the meat costs a little more brown. If the juice is transparent, shish kebab from pork on kefir is ready, and it can be removed from the barbecue.

Practical advice for lovers of outdoor recreation. When choosing firewood for a fire, try to avoid poplar, aspen, mountain ash and thuju. This wood may not have a very pleasant aroma, which will be absorbed into the meat. To the table, shish kebab from pork served with green onions, radish, fresh cucumbers, bell pepper and sauce.