Marinade for kefir shashlik

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It is easy to make adjustments to the recipe for kefir marinade for barbecue, changing the concentration and list of spices. Any meat is suitable - from pork with beef to poultry and rabbit. The fermented milk medium softens fibers of any hardness, and also gives a pleasant taste, retains juiciness.

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Ingredients:

Kefir - 400 ml

Garlic - 2 teeth

Dried basil - 0.5 tsp l.

Hops-suneli - 1 tsp l.

Sugar - 1 tsp l.

Salt, hot pepper - to taste

Mint (greens) - 30 g

Step by step recipe:

 Step 1 of 8
Step 1 of 8

To make kefir marinade for meat kebab, take the products from the list. This fermented milk drink is suitable for different fat content. Also use sour milk (sour milk), sour cream, ayran.

Immerse fresh (thawed) meat in the cooked marinade. As a rule, marinate for two to three hours in the cold.

It is most convenient to place the meat with marinade in a spacious container. Stock up on one that doesn't oxidize. For example, glass or ceramic is perfect.

Sometimes the meat pieces are covered with spices, immediately poured with the selected liquid and mixed. But I advise you to do the marinade first: combine all the additives, remove the sample, adjust if necessary for a sharpness, a spicy note, etc. And then, in an already balanced marinade, immerse the meat for the barbecue.

Step 2 of 8
Step 2 of 8

The order of the bookmark does not matter. Do whatever you want, follow only the concentration you want.

So, pour kefir into a bowl. Throw in salt and granulated sugar, plus hot pepper. Stir.

Step 3 of 8
Step 3 of 8

Add dry seasoning with spicy coriander - suneli hops. Dried basil is next. If you like, include other scented herbs.

Step 4 of 8
Step 4 of 8

We pass a couple of garlic cloves through the press. You can also load onion chopped into rings (then it is strung together with meat pieces on a skewer).

Step 5 of 8
Step 5 of 8

Don't forget about your favorite fresh vegetation. I have mint. We tear the leaves with our hands.

Feel free to replace with cilantro, parsley, dill, other seasonal, greenhouse or frozen herbs. Having mixed everything, we taste the marinade.

Step 6 of 8
Step 6 of 8

We load the meat into a bowl with it, cover with foil and put it in the refrigerator for 2-3 hours.

Step 7 of 8
Step 7 of 8

After marinating, we catch the meat pieces, pierce them with skewers and send them to the fire.

Step 8 of 8
Step 8 of 8

Bon Appetit!

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