You will need
    • pork 1.5 kg;
    • kefir 3.2% 500 ml;
    • granulated sugar 1.5 tsp.;
    • onion 5-7 PCs;
    • salt;
    • pepper.
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.