The amount of meat, in this case, will be arbitrary, but kefir, kefir, or sourdough is clearly 1 liter. The fermented milk environment acts on the meat almost like vinegar or lemon juice, but, of course, is much softer and does not dry the original product. The resulting dish is very tender, almost dietary, and ideal for traveling with children. This is an instant marinade that can be created “on your knees” for unscheduled “barbecues”.
Kyiv. Ukraine. Ukraine Gate – May 8, 2021 – Kitchen
Ingredients:
1 liter of kefir, kefir, sourdough, and other fermented milk product
1 bunch of fresh cilantro
1 st. l. ready natural adjika
1 tsp. ground black pepper
First and foremost – no fermented milk drinks that have stood and fermented – the base for the marinade must be fresh. Ideally, this should be a serum that has just formed, for example. No faded cilantro, much less “adjika with tomato sauce.” The latter does not exist in nature at all: real Georgian adjika is ground spices (18 species!) In a small amount of wine vinegar.
The meat should be cut into large pieces – approximately into pieces with a limit of 5-6 cm at least. Cilantro should be disassembled into leaves and lightly pressed to release the juice, adjika diluted in kefir, and mix all ingredients in a pot or other container. Leave for at least an hour, but the best result is obtained if the meat is soaked in the marinade for at least 6 hours.
Before stringing the meat on skewers, the marinade should be shaken properly.
Three important rules for “sour milk” barbecue:
All products must be super fresh, with no inferiority.
Before baking, make sure that there are no cilantro leaves left on the pieces of meat – burnt grass will spoil the taste of any dish.
“Kefir” kebab does not tolerate an excess of spices and especially hot spices, it is an option for the ideal meat and gourmets who will appreciate the delicate game of flavors. If you prefer a sharper version – it is better to choose another recipe.
Read also: Satsebeli, the Best Sauce for Barbecue
Source: Ukrgate