Kefir pork kebab

8 servings
6 hours

How to make a kefir pork kebab? Prepare all the necessary products that will be required. Which kebab meat is best used? The most delicious and juicy kebab comes from a fresh pork neck. It is moderately fat, juicy and soft. Cilantro or parsley are perfect from greens, you can use fresh basil or oregano to taste.

Rinse the meat under running water and dry with paper wipes. Clean the onions, wash with herbs in cold water. Cut your neck into even, medium-sized pieces. If the pieces are made too large, it will be difficult to bring them to readiness, since the kefir marinade quickly begins to burn & quot; on coals. If the pieces are made too small, then there is a risk of getting a dry kebab in the end.

Send the meat to a deep cup or saucepan. Add ground black pepper, barbecue seasoning (if you have one) and salt to taste. For 2. 2 kg of meat, I used 1 tbsp. without a slide of pepper, 1 st. l the finished salt-free seasoning and about 0. 5 tbsp. fine salt. Mix everything thoroughly.

Cut the onions into rings, roughly chop the greens. At the bottom of a large cup, place the onion rings and some greens. Remember parsley well with your hands to let the juice go.

Spread the pork pieces in one flat layer.

Next, repeat the layer with the onions and parsley, and then with the meat. And so to the very top.

Shake the kefir well, pour an even top layer into the cup.

Use your fingers to indent all over the meat so that the kefir is spread across all layers. It is not necessary to mix thoroughly at this stage. Wrap the cup with cling film (if using a saucepan, then cover with a lid) and send to marinate for a few hours in the refrigerator. I pickled meat in the morning, and we fried kebabs in the late afternoon of the same day. It turns out that the meat was in kefir marinade for 5-6 hours.

Ignite the brazier. While the firewood is burning, remove the meat from the refrigerator and mix very well so that each piece is evenly formed in a kefir marinade.

Nanizh pork on skewers. Remove the onions and greens from the meat, otherwise they will burn when cooking and spoil the appearance of the finished kebab.

Level the coals in the barbecue and put the barbecue to fry.

Do not move away from the barbecue and constantly watch kebabs. Kefir is starting to burn very quickly & quot; in high heat. After a minute or two, when the meat acquired a beautiful appetizing shade, we removed some of the coals to the side and left only a thin layer of heat. On it and finished the barbecue.

Bring kebabs to readiness. You can check whether the raw meat inside is cut on the largest piece of kebab, if white transparent juice is released, the kebab is ready.

Serve until cold!