Kefir kebab with lemon

Kefir kebab with lemon

The standard recipe has many variations. It is perfect for any meat: poultry, lamb, beef. Instead of table vinegar, use apple or balsamic vinegar. Replace the salt with soy sauce. You can experiment endlessly with spicy and original additions: pepper mixtures, grapes, pomegranate, coriander and others.

 

What you will need:

A liter of kefir,

2 lemons,

5-6 onions,

2 bundles of dill,

salt and pepper to taste,

2 kg of meat.

Kefir marinade combined with citrus sourness will perfectly leaven not only pork or chicken, but also dry beef.

How to cook

Kefir kebab with lemon

We put the cut meat in a suitable container.

Remove the skin from the lemons, squeeze the juice.Grind spices and mingle with the zest.

Add the mixture to the meat.Pour the lemon juice.

Onion knead until it exudes juice and also send to the marinade.

All neatly mix pouring kefir.

We put in cold.

MARINATING TIME DIRECTLY DEPENDS ON THE CHOSEN MEAT. FOR CHICKEN ENOUGH 3-4 HOURS, TURKEY AN HOUR WILL HAVE TO ADD. PORK OR LAMB WILL NEED 5 HOURS. FOR BEEF - UP TO 24 HOURS. SALT MAY BE REPLACED BY SOY SAUCE OR ADJIKA.

Skimmed kefir is probably good only for pork. Lean meat likes full-fat kefir with a fat content of 3.2%. It can be mixed with sour cream or sparkling mineral water. Some simply slice lemon or add sugar. Use ceramic, glass, or stainless steel utensils for cooking. Kefir sourdough is very delicate, so going on a picnic, cook the meat the day before. After the meat has marinated, put it on a grill or on skewers, then build a fire, wait for the wood to burn (the best way to roast meat is on coals obtained from a grapevine or fruit trees), then let the coals stand for five minutes to give a good heat, then you can roast meat, flip the meat as often as possible during roasting.