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–+ servings

Kefir-marinated pork skewers

Prep Time 10 minutes
Cook Time 40 minutes
Marinating 4 hours
Total Time 4 hours 50 minutes
Servings 6 servings
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Ingredients

  • 1 kg boneless pork shoulder Choose a whole piece with evenly distributed marbling.
  • 300 ml plain milk kefir Unsweetened.
  • 2 onions
  • 1½ tsp salt
  • ¼ tsp ground black pepper

You will need

  • Knife and chopping board
  • Large bowl with a lid
  • Oven
  • Metal skewers that fit the oven
  • Oven-safe rack and rimmed baking tray
  • Kitchen tongs
  • Food thermometer

Instructions

  • Cut the pork into even chunks about 3–4 cm across.
  • Peel the onions and cut them into half-rings.
  • In a large bowl, use your hands to mix the pork, onions, salt and black pepper, squeezing the onions to release their juice.
  • Stir in the kefir to coat every piece of pork.
  • Cover and marinate for 4 hours in the refrigerator at 4°C (40°F) or below.
  • As the marinating time ends, preheat the oven to 210°C (410°F) with top and bottom heat.
  • Thread the pork onto metal skewers, letting excess marinade drip into the bowl and leaving a small gap between pieces.
  • Lay the skewers in a single layer on an oven-safe rack with space between them; set a rimmed baking tray underneath to catch the drips.
  • Roast for about 25–40 minutes, turning once or twice. At 25 minutes, start checking the centre of the thickest pieces with a food thermometer. Take the skewers out only when those centres reach at least 63°C (145°F); if needed, keep roasting and check again.
  • Let the cooked skewers rest on a clean serving plate for at least 3 minutes before eating.

Storage and safety

Discard the marinade and onions that touched raw pork; do not spoon them over the cooked skewers. Put leftovers in shallow containers and refrigerate within 2 hours, or within 1 hour if the surrounding temperature is above 32°C (90°F). Store at 4°C (40°F) or below for 3–4 days. Reheat to a centre temperature of 74°C (165°F).