Marinating pork kebab
Description
Recipe for a homemade sauce. Kefir is a universal marinade for pork. It tenderizes the meat, making it lighter and juicier. When combined with various spices and seasonings, it can easily replace more expensive marinades. The kefir film will form a golden crust on the meat pieces during frying, giving the dish a creamy flavor. Choose any fat content of kefir—the taste of the kebabs won't depend on it.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Buy fatty pork, for example, the neck, and remove the membranes and tendons from the meat. Cut out the blue membranes—they remain tough even after the meat is fried. Rinse the meat in water, dry with a paper towel, and cut into portion-sized cubes or slices. Place the cut meat into a deep bowl.
- 3
Step 3
Slice one large onion into rings, which you will thread onto the skewer alternately with the meat pieces. Add the onion to the container with the meat, season with salt and pepper. Gently mix, being careful not to press down and break the onion rings.
- 4
Step 4
Pour kefir of any fat content into a container.
- 5
Step 5
Once again, carefully mix everything and place it in the refrigerator to marinate for about 4 to 8 hours, or you can leave it overnight. During marination, stir the meat in the marinade a couple of times.
- 6
Step 6
After the specified time, you can start threading the marinated meat from the kefir onto skewers, alternating meat pieces with onion rings.