Very tasty and tender kebab, almost melting in your mouth))).

Tan(Armenian: Թան) - a fermented milk drink prepared from cow or goat milk with fermentation of lacto-fermenting yeast, Bulgarian bacillus and thermophilic streptococcus, as well as with the addition of salted water. Widely distributed in Transcaucasia, where it was traditionally prepared from matsun.

Airan(Azerb. Ayran, Arm. Այրան, Bashk. Ayran, Bulgarian. Ayran, Kaz. Ayran, Karach-Balk. Ayran, Kyrgyzstan Ayran, Tat. Ayran, tour. Ayran, Turkmenistan aýran, Uzbek Iron, Chuvash. Uyran, ab.- KhyrchIvy) - a type of fermented milk drink based on katyk or a type of kefir among the Turkic, North Caucasian, South Caucasian and Balkan peoples. In different languages ​​and among different peoples, the exact meaning of the name and preparation technology vary slightly, but the common thing is that it is a dairy product produced with the help of lactic acid bacteria. At the same time, among settled peoples it is liquid and quenches thirst well, while among nomadic peoples it is thick like liquid sour cream, which is very convenient for storage and transportation. However, to quench thirst, thick ayran requires dilution with water, milk or kumis (the diluted version among nomads is called suusab/chalap/shalap).

Ingredients:

• Meat (chicken, pork, turkey, beef) – 1 kg
• Onions – 1-2 pcs.
• Tan/airan – 500 ml
• Ground black pepper – 1 tsp.
• Salt – 1 tsp.

Recipe:

If using chicken, fillet it. Cut the onion into rings.

Mix the meat with onion and ground black pepper, massage lightly. Pour in TAN/AYRAN and stir.

Place the meat to marinate in the refrigerator for 1.5-3 hours (depending on the type of meat). Grill on skewers or grill until the temperature inside the piece reaches 74 degrees Celsius.

Calories: Not specified
Cooking time: 150 min

Today I would like to bring to your attention a recipe for pork shish kebab with a fairly simple and original marinade.
To prepare pork shish kebab, always take a safe choice of meat - this is tenderloin. It contains both fat and meat, which is important for the juiciness of the finished kebab. We will use onions and tan ayran as a marinade.
Let us remind you that last time we fried.

Shish kebab on ayran - recipe with photos

Preparation time: 2 hours.
Cooking time: 30 minutes.
Yield: 3 servings.
Ingredients:
- pork tenderloin 800 g,
- onion 400 g,
- fermented milk tan-airan 500 ml,
- salt 1-1.5 tbsp. l.,
- honey 1 tbsp. l.,
- spices 2 tbsp. l.

How to cook with photos step by step

One of the best ingredients for today’s marinade will be fermented milk ayran. This milky, sour and fizzy drink comes with or without additives, take it to your liking. Ayran will make the pork kebab very tender inside and soft.




Peel and finely chop the onion. There should be a lot of it in the marinade. Onion juice will soften the meat and make it juicy. Also, the presence of onions adds flavor to the kebab.




Place the prepared onion and add a handful of salt. Now carefully massage the onion with your hand so that it begins to release juice. For piquancy, add a spoonful of honey.






Pre-select the spices for the barbecue. In order not to choose such spices for a long time, you can take ready-made mixtures. These spice mixtures already contain the necessary aromatic herbs that will make your kebab aromatic and tasty. In my case, I use a mixture of paprika, coriander, cumin, rosemary and thyme.




Add a few tablespoons of spices to the onion and stir. Always add hot pepper to the marinade if desired.




For shish kebab, cut the tenderloin so that it is easy to bite. These should be small portioned pieces. If you cut the meat into large pieces, it will take a long time to bake, the outside will burn, but the inside will remain raw.






Place the pork in a container with onions and spices and cover with ayran. Stir the meat and marinate in a cool place (refrigerator). Usually it takes 2-3 hours to marinate such meat, but if you leave it overnight, the kebab will turn out even tastier.




When going on a picnic or to the dacha, it is convenient to pack meat with marinade in zip bags. The marinade does not spill out of such a bag, and you do not need to take extra containers (pots or containers) with you.




To grill shish kebab, light the grill and wait until all the wood burns out. You need to have only coals in the grill without open fire. Thread the meat onto skewers and grill the kebab until cooked through, about 20 minutes.




Serve the finished pork shashlik on ayran with fresh tomatoes and spicy herbs to taste. And don't forget about

Birch juice

1. Meat.... It should not be frozen (you can run into this in the markets), fresh. I use the neck and butt. The rear is a little leaner, but the meat is softer, the neck is usually streaked with fat, but sometimes a little tougher.
2. Marinade. The main rule is no vinegar, no lemon! Acid spoils meat. The disadvantage of such a marinade is that in extreme heat you have to put the meat in the refrigerator, since vinegar is a preservative, and if it is not there, it can go stale in the heat.
The main component of the marinade is soy sauce. Quantity - approximately 0.3 per 6-8 kg of meat. You don't need a lot of it. No “ready-made” seasonings - only our own collection. Namely: French mustard (beans), sweet red pepper, hot red pepper (you can use half a pod or dry), ground black pepper. From the truth - EVERYTHING. Onion. Onions at the rate of 0.200 per 1 kg of meat. Maybe a little less.
Further. How to cut meat. Based on my own experience, I will say right away that cutting meat for grills and skewers is different. For skewers, the meat must be cut coarsely. The pieces are about 1/4 of a fist, a good fist. For the grill, the meat should be even larger, approximately 1/2 fist. If it’s smaller, it will be dry kebab.
So. Chopped. First they put it in a basin. Onions and spices were placed on top and soy sauce was poured. Now attention! Super secret ingredient - approximately 150-200 grams of tomato paste, or ketchup, only if you use ketchup - preferably the simplest one, without bells and whistles.
Roll up your sleeves and go ahead, start mixing it all thoroughly. After that, we put it in a bucket, cover it, but so that there is an outflow/inflow of air, and put it in a cool place. Since we don’t have vinegar in the marinade, it’s ideal for the meat to sit overnight or a little more. They probably noticed that I didn’t say anything about SALT. That's right, there is no salt here and there shouldn't be - soy sauce itself is salty, and that's enough.
3. Fry the meat.
skewers:
We place the meat tightly together so that nothing hangs down. From the very beginning, placing the skewers on the grill, we extinguish the coals with water, or better yet with a diluted marinade, achieving the effect of a steam bath - that is, we “boil” the meat, constantly turning it over on the skewers, and constantly pouring water on it, preventing the coals from flaring up.
After 20 minutes have passed (depending on the heat, look at the meat), we fan the coals and begin to brown the meat, thus the juice, marinade and all the taste are “baked” inside each piece of meat. We do not allow open fire in the grill.
LATTICE
it's even more difficult with her. It is necessary to turn over as often as possible, ideally during the “bath” - every minute, then, when we start frying, we are guided by the sound, as soon as the meat sizzles - a revolution, and even then - be sure to sprinkle with water (marinade).
BON APPETIT EVERYONE!

It depends on what kind of meat.
Place the pork in layers with spices, onion and lemon (a layer of meat is sprinkled with spices, lemon on top, onion on top and the next layer of meat)
It is better to soften beef with vinegar.
Lamb with tomatoes and herbs.
Chicken with cranberry juice.

pork neck, salt, pepper and lots of onions.

For 1 kg of chicken. Coriander, basil, 1.5 lemons. Salt, onion rings. but not a lot, (then it turns out rotten if there are too many onions.) Pepper. And of course curry. And a little paprika. Well, this is the simplest and most delicious. And I really like to experiment. For example, in beer, it turns out not bad. You can marinate in Coca-Cola (but this is a mockery) Mayonnaise with ketchup (great for wings)

Dry white wine is simply classy =)

U menja mama marenuet, v mogazine odno dermo prodajut!

He ate cats in pasties. Doggies in a shawarma - most likely. I haven’t found the horse in the barbecue yet.
Horse meat is marinated in the same way as any other kebab, but for 8-10 hours or more often on kefir. because the meat becomes softer.

• Yes, I used to do it with my dad, now I do it myself when I go somewhere with friends. My favorite kebab is fresh neck carb of a young pig marinated in kefir (seasonings to taste). The good thing about kefir is that the meat is naturally tender, but when marinated in kefir they are even more tender and juicy. By the way, the main ingredient of marinating is Cilantro

  meat, onion, kefir and Vegeta seasoning

Ayran is another type of fermented milk product, or rather drink, prepared on the basis of katyk. In other words, this is the same kefir, which is very common and popular among the Turkic, Balkan and other Caucasian peoples.

It is interesting to note that in different languages ​​and countries the exact meaning of the name, as well as the technology for preparing this drink, sometimes differ significantly, but the common point is that this dairy product is made using special lactic acid bacteria. And the appearance of the drink itself can be very different. Thus, among settled peoples, as a rule, it is prepared in liquid form and, thus, perfectly quenches thirst, but among nomadic peoples, on the contrary, ayran is prepared thick, somewhat similar to liquid sour cream, which, in turn, makes it possible It is very convenient and can be stored for a long time during transportation. Moreover, in order to quench your thirst with such a drink, thick ayran is simply diluted with ordinary water, after which it is called SuuSab (in Karachay) or AkSuu (in Balkar).

Let's try today to prepare an equally tasty and exotic dish based on ayran - a delicious beef kebab, the roots of which also go back to Caucasian traditions! It is better to take meat from young animals, then it will turn out softer and juicier.

To prepare beef shish kebab on ayran, you will need:

beef (pulp) - 2 kg
onions - 6-7 pcs.
ayran - 1 l
seasoning for meat - 5-7 g
ground black pepper - to taste
salt - to taste

How to cook beef kebab on ayran:

1. As always, we start preparing our kebabs by preparing the meat. To do this, rinse the meat thoroughly under running water, dry it slightly, and then cut it into small portions.
We transfer the pieces of meat into some kind of deep bowl or saucepan (the main thing is that the dishes are enameled), then rub with salt and freshly ground black pepper to taste, and also sprinkle with meat seasoning. Mix everything thoroughly and leave aside for now.
2. Peel the onions, rinse them in cold water, and then chop them with a knife as finely as possible. Add the onion to the bowl with the meat and mix them together, lightly squeezing the onion so that it releases the juice.
3. Next, pour ayran into the meat, mix everything thoroughly again, then cover the dish with a lid and put it in the refrigerator for at least 12 hours. That is, it is very convenient to marinate meat in the evening and leave it in the refrigerator in this form overnight.
4. Carefully thread pieces of marinated beef onto metal skewers, then send them to cook over hot coals. Don’t forget to turn the kebab periodically so that the meat is cooked evenly on all sides. Cook it until an appetizing golden brown crust appears.