Shish kebab from pork in kefir

We cook meat on the fire Since the man learned to tame the fire, the meat roasted on the coals became his favorite food. And this dish at all times did not have a certain status: it was eaten by everything, from shepherds and ending with wealthy nobles. True, before people did not bother pickling meat, because they cooked shish kebabs and similar delicacies from fresh, which does not require any additional manipulation to soften and remove the stale smell. In Russia this dish was considered festive and was called "roasted meat", and the word "shish kebab" comes from the Turkic "shishas" - spit, and "face" - actually what is put on this spit. But if the shish kebab is a dish with Turkic roots, then it should be prepared from mutton, in the extreme case - beef. We are more accustomed to pork shish kebabs, because they are softer and tender and are quickly fried. And this shish kebab, of course, has the right to exist, as well as thousands of other similar recipes from all over the world. But just do not spoil the meat with the vinegar marinade. It is much better to soak it in carbonated mineral water, whey or kefir. Let's consider the latter option in more detail.

We cook meat on the fire Since the man learned to tame the fire, the meat roasted on the coals became his favorite food. And this dish at all times did not have a certain status: it was eaten by everything, from shepherds and ending with wealthy nobles. True, before people did not bother pickling meat, because they cooked shish kebabs and similar delicacies from fresh, which does not require any additional manipulation to soften and remove the stale smell. In Russia this dish was considered festive and was called "roasted meat", and the word "shish kebab" comes from the Turkic "shishas" - spit, and "face" - actually what is put on this spit. But if the shish kebab is a dish with Turkic roots, then it should be prepared from mutton, in the extreme case - beef. We are more accustomed to pork shish kebabs, because they are softer and tender and are quickly fried. And this shish kebab, of course, has the right to exist, as well as thousands of other similar recipes from all over the world. But just do not spoil the meat with the vinegar marinade. It is much better to soak it in carbonated mineral water, whey or kefir. Let's consider the latter option in more detail.

Ingredients:

• Pork neck 1300 g
• Kefir 1.5 tbsp.
• Onion 4 pcs.
• Paprika sweet ground 2 tsp.
• Pepper black ground 3 pinch
• Salt 4 pinch

Instructions

• Step 1 For cooking shish kebab, meat is better pre-marinated - leave in marinade at night. For marinade we take onions, paprika, kefir, salt and pepper.
• Step 2 The meat is well washed, drained and cut into pieces with a side of 3-5 cm.
• Step 3 3-4 large bulbs to peel and cut into rings.
• Step 4 Put a layer of meat in a deep pan, then pepper it well and add it.
• Step 5 On top lay a layer of onions - lay layers of all meat with onions, each layer of meat sprinkled with pepper and salt.
• Step 6 Pour into the saucepan kefir, so that it completely covers the meat.
• Step 7 Cover the meat with a plate and install a "press" on top, for example a mortar or jar of water. Put the meat in the fridge to marinate for the night.
• Step 8 Cook the meat tightly on the skewer, dressing between the pieces of meat onion rings.
• Step 9 Skewer with meat constantly scroll over the coals, so that the shish kebab is evenly warmed up and rosy.
• Step 10 When the meat is well ruddy with a golden brown crust, check it for readiness - cut a piece of meat - inside it should be a smooth light color, the juice should be transparent.
• Step 11 Ready to shish kebab immediately with vegetables and pita bread.