Pork Kebab in Kefir Marinade
Pork shoulder gives a good balance of fat and protein, so the kebab stays juicy and satisfying. Kefir helps soften the meat without sweet marinades or extra additives. This version works especially well for a home grill or oven.
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Kitchen: Buryat
1 kg 176 gram
Servings: 10 (1 serving ≈ 267 gram)
Digestion time: 3 hour
Complete protein: ✔
Cut the pork shoulder (1800 g) into large cubes, and lightly crush the onion (360 g) with your hands. Mix the 4% kefir (500 g) with the onion (360 g), salt (12 g), and black pepper (2 g), then add the pork shoulder (1800 g) to the marinade and leave it in the refrigerator for at least 2 hours, or preferably 4 hours.
Thread the meat onto skewers or arrange it on a rack and cook for about 18-20 minutes until fully done, turning from time to time. Serve the kebab hot right after cooking.
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