Pork kebab in kefir
Description
The dish is prepared without unnecessary complications. Pork shashlik marinated in kefir turns out incredibly juicy, delicious, appetizing, and wonderfully aromatic. The large amount of onion and kefir provide juiciness, thoroughly soaking the meat during marination. There are several tips I'd like to share with you. First, it's best to choose the neck part of the pork for shashlik. Second, the meat pieces shouldn't be too large—otherwise they won't cook through properly—nor too small—otherwise they'll dry out. Third, to prevent the onions from burning (and marinated onions are very tasty), it's better to grill them separately from the meat. Lastly, to check if the shashlik is ready, make a small cut in one piece; if the juice runs clear, without blood, the meat is done! Everything else will be explained in this simple recipe for pork shashlik in kefir. Good luck! The dish is ready to be served.
Instructions
- 1
Step 1
1. Wash the meat thoroughly and cut into fairly large pieces, then place into a deep bowl or pot, but not made of aluminum. 2. Slice the onion into thick rings and add to the meat.
- 2
Step 2
3. Add spices, salt, pepper, bay leaf, and mix everything well with your hands.
- 3
Step 3
4. Then pour in the kefir. Place the meat under a weight and marinate for about 3-4 hours. You can also marinate it overnight.
- 4
Step 4
5. After the meat has marinated, it should look approximately like the one in the photo. You can now start threading it onto skewers.
- 5
Step 5
6. This shashlik should be grilled over fairly hot coals for about 20-30 minutes, constantly turning the skewers. Serve the shashlik with plenty of fresh herbs, fresh and pickled vegetables. Don't forget sauces, ketchup, and beer :) Enjoy!