From marinated meat in kefir very tasty and gentle shish kebab turns out. Kefiric marinade doesn't allow meat to dry up during frying, and it turns out juicy. But for this purpose it needs to be prepared in advance.
It is required to you
- pork - 1.5 kg;
- kefir - 500 ml;
- sugar - 1.5 tsps;
- onion - 7-8 pieces;
- salt;
Instruction
1. Make meat. If you take pork in the frozen look, at first completely defreeze it. Then carefully wash up in cold water and let's dry or rub off a tissue. Too properly wash out the cooled pork. Cut meat on average pieces. If you do big pieces, they will be longer pickled and prepare in the subsequent if small, they quickly are fried thoroughly, but will be slightly dryish. Lay the cut meat in a pan of the necessary size.
2. Clean onions from a peel. Small chop a half or crush in the blender. Put in a pan with meat, add salt and pepper. To a wish you can add also other spices and seasonings. Carefully mix everything. To understand whether enough you put in meat of salt and pepper, taste marinade. It has to combine three tastes: sourish – from kefir, sharp – from pepper and salty – from salt.
3. Cut onions with wide rings. Mix cores of bulbs and a half of the cut onions with meat. Put the remained rings from above - they will be necessary for frying. Cover a shish kebab and let's stand at the room temperature within 1-1.5 hours, then put in the fridge and leave to be pickled about 10-12 hours. You can not remove in the fridge, then time of pickling will be 3-4 hours. You can not mature meat in marinade if it is fresher also qualitative, it can be prepared at once. However by what more on time pork will be pickled in mayonnaise, those it to turn out softer and will quicker be cooked.
4. Add kefir. Don't pour in it everything at once, do it gradually, constantly mixing meat. Each piece has to be completely covered with this fermented milk product, but not "roll" in it. Add about 1-1.5 teaspoons of granulated sugar and mix.
5. Cut the second half of onions large rings and lay on a surface of the pickled meat. Thanks to the fact that from above there will be not many kefir onions won't become limp and won't become too soft but only will gain necessary aroma.
6. Cover a pan with pork in marinade and leave at the room temperature approximately for 1-1.5 hours. Then remove in the fridge and leave for 10-12 hours. You can not put meat in the fridge, and to leave in the room for 3-4 hours. There will be enough this time that meat could be kept waiting well. If you use a fresh and qualitative pork, it can be not maintained in marinade, and to prepare at once. However, the more on time meat will be pickled, the more tasty and more gentle it will turn out.