Meat in kefir sauce - step-by-step recipe with photos

Marinade for pork kebab with kefir is quite popular. Fans of this method claim that the meat turns out softer and more tender. Of course, the quality of the finished dish also depends on the pork. It shouldn't be a steam room. It is advisable that it be chilled and not frozen. If frozen meat is taken, it must be defrosted gradually in the general chamber of the refrigerator. And it is completely unacceptable to take pork that has been frozen twice. The most suitable part of the carcass for barbecue is the neck.

As for kefir, any kind you can buy in a store will do. Typically this is a drink with a fat content of 2.5 to 3.2%. It doesn't have to be very fresh, but expired product is not good. Marinating time in kefir is from 2 to 12 hours. If the process takes more than three hours, the meat must be refrigerated.

Now let’s move on to recipes for kefir marinades.

Fast way

For a simple marinade you will need the following ingredients per 1 kg of pork neck:

• 500 ml kefir;
• half a teaspoon of ginger powder;
• teaspoon curry;
• pepper;
• salt.

The simplest kefir marinade includes, in addition to the main component, ordinary spices and seasonings as desired

How to cook:

1. Trim excess fat from a piece of pork, cut the meat into pieces across the grain.
2. In a suitable bowl, mix ground ginger and curry, then add ground pepper to taste.
3. Pour the prepared mixture over the pieces of meat and mix with your hands, trying to rub in the seasonings.
4. Pour kefir over the pork and stir. Marinate for about three hours at room temperature or place in the refrigerator overnight.

Half an hour before frying the kebabs, take out the container with the meat, add salt and stir. The pork is ready to be skewered and grilled.

Step-by-step cooking recipe

1. Prepare the meat. Wash, cut into small pieces

2. Peel the onion and chop finely. Also peel the garlic and cut into thin slices.

3. Fry the onion with garlic (I added the garlic towards the end of frying)

4. Pour in kefir. Add salt, paprika and ketchup. Boil

5. Place pieces of meat into the hot marinade. Leave to marinate for an hour

6. Then put the frying pan with the meat on low heat and simmer until cooked (about half an hour)

7. Serve with pasta, buckwheat or mashed potatoes - it will be very tasty!

With onion

For this recipe for pork kebab with kefir, you will need the following set of products based on 2 kg of meat:

• 700 g onions;
• 1 liter of kefir;
• 20 g barbecue seasoning;
• salt.

How to marinate shish kebab:

1. Wipe the pork with a paper towel, cut off membranes, veins and excess fat.
2. Cut the meat into cubes 4-5 cm in size. Rub the pieces with barbecue seasoning.
3. Cut the onion into rings, mash it and mix well with the meat.
4. Pour kefir over the pork and onions and place in the refrigerator for 8 hours.
5. You need to salt the pieces before threading them onto skewers.

Marinating pork in kefir with onions allows you to get a juicy kebab

Ingredients

Food preparation includes peeling vegetables. Then they need to be washed.

You can cut the amount of cheese “by eye” (in case you want more) or use a kitchen scale.

Cut the peeled potatoes into thin slices using a knife or a special grater. If the diameter of the tubers is large, it is better to cut the slices in half.

Now it’s the onion’s turn – cut the peeled vegetable into strips or quarter rings and place in a bowl with potatoes.

Next, salt the slices and sprinkle with spices. The recipe uses dried ground adjika, utskho-suneli, and ground coriander. Then you need to season the vegetables with kefir.

After carefully mixing, transfer the potatoes and onions into a baking dish. If desired, you can cover the inside with foil. If you simply grease the bottom and sides with vegetable oil, a few pieces of potato will still stick to the pan.

Seal top with foil. Place the container in a cold oven (since a ceramic mold is used). Bake at 180 degrees for 20 minutes with foil, and then another 15 minutes without it. If you are using a metal pan, you can reduce the baking time under foil by 5 minutes.

While the potatoes are baking, you need to grate the hard cheese.

After removing the foil, cover the dish with cheese shavings. After 15 minutes, remove the pan from the oven, cut the casserole into portions and serve.

Each serving can be supplemented with sauce and fresh herbs. Such potatoes baked in kefir are so self-sufficient that they do not need large-scale additions in the form of meat and fish. Unless you can serve fresh vegetables with it, or pickles.

Source

With lemon

For this marinade you will need the following products (for 2 kg of pork tenderloin):

• 1 liter of kefir;
• two large lemons;
• six large onions;
• barbecue seasoning;
• salt;
• bunch of dill.

How to cook:

1. Lightly wash the meat, dry it and cut into pieces suitable for barbecue. Place the meat in a container where it will marinate.
2. Sprinkle the pork with seasoning and salt and mix with your hands.
3. Cut the onion into fairly wide rings and place in the meat.
4. Send lemons cut into halves and chopped dill there.
5. Pour in kefir and marinate the kebab overnight.

Not everyone is a fan of marinating meat with acid, but such recipes exist and are popular

Recipe for “Pork in a pot in kefir-garlic sauce”:

Prepare all the ingredients

Cut the pork into cubes, add some salt, pepper (optional, I put pepper almost everywhere I can) and lightly fry in a frying pan, no more than 5 minutes over high heat.

Cut the onion into quarter rings and place on the bottom of pots greased with vegetable oil. Lightly compact.

Next we lay out the meat and crush it well.

To 1.5 cups of kefir, add a couple of spoons of mayonnaise, 2-3 cloves of garlic, a couple of glasses of water, if the kefir is thick, add salt and pepper, add finely chopped herbs and mix everything well. Pour over our pork. The main rule is that the meat should not reach the edges of the finger at least, kefir should not cover the meat, it is better to have a shorter path than it will then run away - this happens to me from time to time if there is more meat than required

Place the pots in a preheated oven over medium heat (I don’t have a thermometer, unfortunately). After half an hour, a delicious aroma begins to spread, after an hour the meat is ready, but I leave it for 10-15 minutes so that the pork “melts” in my mouth.

Delicious tender meat in sauce is ready, help yourself!

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How will it look like?

Dishes cooked in pots usually leave no one indifferent. The pork according to this recipe turns out to be unusually tender and simply melts in your mouth. A minimum of ingredients results in a satisfying and tasty dish. And the sauce can be used for any side dish that you want to serve with meat. I give the recipe for 2 large pots with a capacity of 0.7 liters. For smaller ones, reduce the recipe accordingly.

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With mineral water

For 2 kg of pork pulp you will need to take:

• 500 ml kefir;
• 1 kg of onion;
• 500 ml highly carbonated mineral water;
• seasonings for barbecue;
• salt.

How to cook:

1. Scrape the pork with a knife, wipe with a paper towel and cut into cubes about 5 cm in size. Place the meat in a bowl for marinating.
2. Grind the onion in a blender, send the onion mixture to the container with the pork. Then add barbecue seasoning and mix everything well. Instead of special seasoning, you can add paprika, coriander, oregano, and coarsely ground pepper separately.
3. Pour mineral water and kefir into the container with the meat, stir, cover and put in the refrigerator overnight.

Half an hour before frying, remove the meat from the refrigerator and salt it. Then you can string the pork kebabs onto skewers and put them on the grill.

With tomatoes

For this recipe you need to prepare:

• one and a half kilograms of pork tenderloin;
• 500 ml kefir;
• one large onion;
• one lemon;
• three ripe tomatoes;
• fresh dill;
• salt;
• seasoning for barbecue.

What to cook:

1. Finely chop the dill, add salt and barbecue seasoning and mix.
2. Chop the pork, place in a suitable container, sprinkle with one third of the prepared mixture.
3. Cut the lemon into half circles, the onion into wide rings, and the tomatoes into quarters. Place all this in a container with meat and pour kefir over it.
4. Add remaining seasoning mixture and stir.

You need to keep it in this marinade for about three hours, then you can start threading the pork onto skewers.

Shish kebab marinated in kefir with fruit

Marinade for shish kebab on kefir with fruits is rich in natural acids. Under their influence, even rough shoulder meat becomes tender and juicy. And if you cook it from tenderloin or collar, such a dish will give you real gastronomic pleasure.

Compound:

• A kilogram of pork tenderloin;
• 200 gr. pear or apple pulp;
• 100 ml. kefir;
• 100 ml. low fat cream;
• 2 lemons;
• 1.5 tsp. white grain mustard;
• 2 tbsp. l. Dijon mustard;
• 70 gr. sunflower oil.

Shish kebab marinated in kefir with fruit

How to cook:

1. To prepare a kefir marinade, combine kefir, juice of ½ lemon, 1 tbsp. l. Dijon mustard, sunflower oil.
2. Stir until smooth.
3. Cut the meat into small portions, add the marinade, stir.
4. While the meat is marinating, prepare the fruit. Cut lemons into slices, pear (or apple) into pieces 1.5 cm thick. Use hard fruits so that the pulp does not fly off during cooking.
5. After the time required for marinating, fry the kebab in kefir.
6. We recommend preparing the recipe using bamboo sticks or thin skewers. String meat and fruit pieces, alternating them.
7. While the meat is roasting, prepare the sauce. Combine white mustard with remaining Dijon. Add cream and heat. Stirring, bring to a boil, remove from heat. If desired, you can add a little grated nutmeg.
8. Serve meat with warm sauce.

With garlic

For 700 g of pork pulp you need to take:

• 450 ml kefir;
• four cloves of garlic;
• four tablespoons of fat sour cream;
• two teaspoons of soy sauce;
• a pinch of barbecue seasoning;
• two sprigs of fresh mint.

How to cook:

1. Cut the pork into pieces, garlic into slices. Sprinkle the meat with garlic.
2. Pour in sour cream, kefir and soy sauce.
3. Then add seasoning and finely chopped mint. Mix everything and marinate for about three hours.

Thread the marinated meat onto skewers and place on the grill. You can fry it on the grill in large plates.

With kiwi

The peculiarity of this marinade is that the acids found in kiwi soften the meat very quickly. Therefore, this recipe is suitable for those who need to quickly marinate pork for barbecue. It is important not to keep the meat in this sauce for a long time, otherwise it will become tasteless and flabby. The pork will marinate in just two hours.

For 2 kg of pork pulp you need to take:

• 300 ml kefir;
• two kiwis;
• barbecue seasoning;
• pepper;
• salt.

How to cook:

1. Clean a piece of pork, wipe it with a paper towel and cut into square or rectangular pieces.
2. Place the meat in a glass bowl.
3. Peel the kiwi and cut into slices. Place in a bowl with pork, add pepper, barbecue seasoning and mix with your hands until the kiwi softens to a puree.
4. Pour kefir over the meat and leave for one and a half to two hours.

Before threading onto skewers, add salt and mix well.

Kiwi marinade acts very quickly, so it is important not to overcook the meat

With mustard

For 2 kg of meat you need to take:

• 1 liter of kefir;
• four onions;
• two teaspoons of dry mustard (heaped);
• three cloves of garlic;
• ground pepper;
• salt.

How to cook:

1. Clean the meat from films and excess fat, wipe it with a paper towel and cut into 5x5 cm cubes. Pour dry mustard into the meat and stir, leave for 15 minutes.
2. Pass the garlic through a press. Cut the onion into small cubes. Mix garlic, onions, ground pepper and mix, kneading with your hands.
3. Place the onion-garlic mixture into the meat, mix well and pour in kefir. Refrigerate for 12 hours.

Immediately before frying, salt the pieces of pork, then thread them onto skewers and place on the grill.

Pork marinated with mustard acquires a piquant taste

What kind of meat is best baked in kefir marinade?

You can use the recipes below to cook a whole rudder, that is, bake a pork leg without skin. Another option is fillet entrecotes on the bone. In the first case, deep punctures are made in the meat, and you need to keep it in the spicy marinade longer so that it is well soaked.

And, of course, don’t forget about spices. Pork is best adorned with its flavors by garlic (fresh cloves or dry), mustard in the form of paste or grains, and crushed nutmeg. You can add a pinch of turmeric. But when marinating fillet in kefir, you need a little less spices than usual so that the meat delicacy pleases with its mild taste.

With honey

This kefir marinade is well suited for pork ribs kebab. For 1 kg of ribs you will need the following ingredients:

How to marinate beef for barbecue

• 300 ml kefir;
• quarter of a lemon;
• two tablespoons of honey;
• two teaspoons of mustard;
• six tablespoons of soy sauce;
• pepper;
• seasonings for pork;
• salt.

How to cook:

1. Cut the ribs into portions convenient for threading on a skewer. Sprinkle them with seasoning, pepper, mix and leave in the dry marinade for half an hour.
2. Melt the honey in a water bath, pour in soy sauce, add mustard, squeeze out the juice of a quarter of a lemon and stir.
3. Place the kefir bag in warm water until it warms up slightly.
4. Mix the honey mixture with heated kefir and pour the marinade into a container with pork ribs. Marinate overnight in the refrigerator.

With basil and coriander

In this marinade, the main role is given to seasonings, and you need to take a lot of them to make the finished dish aromatic. For 2.5 kg of pork you will need the following ingredients:

• three glasses of low-fat kefir;
• three onions;
• two large pinches of ground coriander;
• a bunch of fresh basil;
• two large pinches of ground pepper;
• salt;
• a few sprigs of parsley and mint.

How to cook:

1. Chop parsley, mint, and basil with your hands.
2. Cut the onion into half rings. Mix it with herbs, ground pepper and pour kefir. Salt the mixture to taste, then add coriander.
3. Pour the resulting marinade over the pork pieces.
4. Three to four hours is enough for marinating.