May picnics are often ruined by dry meat. Conventional marinades with vinegar dry out the fibers, and soft mixtures do not penetrate deep. Kefir base with onions solves this problem. The acidic environment of kefir gently softens the proteins, onions provide additional moisture, and spices create an even aromatic background. The method is suitable for barbecue, grill and oven.
For one kilogram of chicken thighs, prepare: 500 ml of medium-fat kefir, 2 large onions, 1 tablespoon of salt, half a teaspoon of black pepper, a pinch of paprika or dried garlic.
Grate the onion or puree it in a blender until it becomes a paste. Mix the mixture with kefir, salt and spices. Immerse the meat in the mixture and refrigerate for 3-4 hours. Before frying, remove the onion mass, dry the pieces lightly with a paper towel, brush with vegetable oil and place on skewers. Cook over moderate heat, turning every 3-4 minutes until golden brown.
Remove the meat from the grill when hot; the juices will remain inside and the fibers will separate when pressed with a fork. This option is appropriate for family feasts and trips to nature in the first days of May.
