You will need
- pork - 1.5 kg;
- kefir - 500 ml;
- sugar - 1.5 tsp;
- onions - 7-8 PCs;
Prepare the meat. If you take pork frozen, first defrost it completely. Then wash thoroughly in cold water and let dry or wipe off with a paper towel. Chilled pork is also a good rinse. Cut meat into medium pieces. If you do large pieces, they will take longer to marinate and prepare in the future, if small, they quickly cooked through, but are slightly dry. Chopped meat put in a saucepan the necessary size.
Onions clean from the husk. Half finely chop or grind in a blender. Put in a saucepan with the meatm, add salt and pepper. Wish can add other spices and seasonings. Mix everything carefully. To understand it if you put in meat, salt and pepper, try a marinade taste. He must combine three tastes: sour from the yogurt, spicy from the pepper, and salty from the salt.
Onion cut into wide rings. Parts of the onions and half the chopped onion mix with the meatM. the Remaining rings are put on top - they will be needed for frying. Cover the barbecue lid and let stand at room temperature for 1-1. 5 hours, then refrigerate and leave to marinate for about 10-12 hours. You can leave it in the fridge, then the marinating time will be 3-4 hours. You can not stand the meat in the marinade, if it is fresh and high quality, it can cook at once. However, the more time the pork will marinate in mayonnaise, so it get softer and ready will be faster.
Add kefir. Do not pour it all at once, do it gradually, constantly stirring the meat. Each piece should be completely covered with this milk product but not "wallow" in it. Add approximately 1-1. 5 teaspoons of sugar and stir.
The second half of the onion cut into large rings and place them on a surface of the pickled meat. Due to the fact that yogurt from the top will not much onion does not fall apart and become too soft and will only get the necessary flavor.
Cover the pan with pork in the marinade cover and leave at room temperature for approximately 1-1. 5 hours. Then put it into the fridge and leave for 10-12 hours. You can not put meat in the fridge, and leave the room for 3-4 hours. This will be enough time so the meat had a good promarinovatsya. If you use fresh and quality pork, it can not stand in the marinade, and cook immediately. However, the more time the meat will marinate, the tastier and more tender it will be.
Advice 2 : How to marinate skewers in yogurt
This dish, like kebab, associated with outings with friends, fresh air and pleasant company. In order to get a perfect, tender barbecue, meat for him is to prepare in advance. For example, marinate it in yogurt.
You will need
- pork 1.5 kg;
- kefir 3.2% 500 ml;
- granulated sugar 1.5 tsp.;
- onion 5-7 PCs;
Prepare the meat. If you are using frozen pork, previously well it defrost. Then wash in cold water and dry on paper towels. Chilled pork is also I need a good wash. Slice the meat into large pieces. Optionally, you can make and small - so it roasts faster, but it will be slightly dry. Large pieces will keep the juice inside. Fold pork in a large pot or bucket.
Clean the onions. Take half and finely chop it. You can use a blender or a large grater. Move the onions to the pork, add salt and ground black pepper to taste. Thoroughly mix the contents of the pan. Optionally, you can add any other spices and seasonings.
Start adding the yogurt. It is important to not pour it at once, but add gradually. Constantly stir the meat, letting the pork absorb the milk product. Carefully follow the level of the yogurt in the pan - it should not pour the meat that is on top of the pork should not be a layer of yogurt. Add about one and a half teaspoons of sugar and stir the meat.
The second half of the onion cut into large rings and place on top of marinated pork. Due to the fact that no top of yogurt, onions are limp and will not be too soft, and only acquire the desired flavor.
Cover the pan with pork in the marinade cover and leave in the room for an hour. Then put it in the fridge overnight (for marinating takes about ten hours). If you are engaged in a kebabohms before the trip, and started marinating in the same day, then do not put it in the fridge and just let stand at room temperature for three to four hours.
Before frying put meat on a skewer, alternating with large onion rings, attached to the end. You can use the grill, with onion rings on the pork and put between the pieces.