Grilled meat often turns out dry or tough, even if you bought an expensive cut. The reason is that high temperature quickly closes the fibers and prevents the juice from being distributed. There is a gentle way to tenderize pork or chicken without a long soak in vinegar. The kefir-onion mixture works delicately, retains natural moisture and adds a subtle sourness that goes perfectly with the smoke.
What you will need:
- 1 kg meat
- 0.5 l kefir 2.5% fat
- 3 medium onions
- Salt, black pepper and coriander to taste
- 1 tablespoon vegetable oil
How to cook:
- Cut the meat into 4–5 cm pieces; pieces that are too small will quickly dry out on the coals.
- Grind the onion in a blender or grate it on a coarse grater to release the juice.
- Mix the onion mass with kefir, add salt, pepper, coriander and oil.
- Stir until smooth. Pour the marinade over the meat, kneading each piece well with your hands.
- Kefir acid will start working immediately.
- Leave in a cool place for 3-4 hours.
- For beef, it is best to marinate overnight.
- Thread onto skewers, shaking off excess marinade, and fry over medium heat until golden brown.
Bon appetit!
