Georgian pork kebab

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to fry Georgian kebab? Prepare all the products indicated in the recipe. What kind of meat is better to take? Pork, young beef or veal are perfect. I used a piece of pork neck. An important point is that the most delicious and juicy kebab is made from fresh meat that has not been frozen.

2. STEP 2

   

   Rinse the meat and dry it with paper napkins or towels to remove any remaining water. Cut the pork into small pieces. Try to make all the pieces the same size so they marinate and cook evenly. Place the pieces into a deep container suitable for marinating.

3. STEP 3

   

   Peel the onions and chop them into small pieces.

4. STEP 4

   

   Place the chopped onion in a separate small bowl. Add a little salt and ground black pepper.

5. STEP 5

   

   While stirring, use your hands to release the juice from the onion.

6. STEP 6

   

   Add onion to pork. Place paprika, your favorite dry spices and bay leaf into a bowl and add salt to taste. Pour in vegetable oil and red wine vinegar.

7. STEP 7

   

   Mix everything thoroughly. Cover with a lid or wrap the cup in cling film and leave at room temperature for half an hour to 2 hours. The meat can also be left to marinate in the refrigerator overnight.

8. STEP 8

   

   Light up the grill. Thread the pork pieces onto skewers. Place the kebabs on the grill and fry, turning occasionally over hot coals until cooked. Our kebab was ready in 20-25 minutes.

9. STEP 9

   

   Serve while it's hot! Offer fresh herbs, vegetables and various sauces for meat.

Comments on the recipe

☺Modnica

02.11.2023

4.7

I know the recipe for pork shish kebab with mineral water.

Alyona

02.11.2023

4.9

As far as I know, Georgians do not marinate meat for barbecue, they only use spices. But our meat was not fresh, unfortunately, but chilled, so we chose this recipe for preparing mtsvadi. We marinated for 2 hours at room temperature, our wine was “Isabella”, the only spices were a mixture of ground peppers and salt. There were no grapevines either, they were roasted on birch wood. Nevertheless, the kebab turned out incredibly aromatic, unusually juicy, and soft. The wine did its job. I recommend the recipe, cook with soul and pleasure!