მწვადი
Mtsvadi (Georgian Shashlik) recipe
By pre-orderMtsvadi is Georgian shashlik, and Georgians are strict about it: good pork, salt, onion and fire, and almost nothing else. In Georgia it is grilled over dried vine cuttings. In Vancouver a charcoal grill on the patio works fine.
Not on the regular Deda menu. Want it cooked for you in Vancouver? Order it ahead for catering or a family dinner.
- Prep
- 20 min
- Rest
- 240 min
- Cook
- 20 min
- Total
- 280 min
- Serves
- 4
Ingredients
- 1.2 kg pork neck or shoulder, in 4 cm cubes
- 3 onions
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1 pomegranate
- Fresh cilantro and tkemali to serve
Method
- Grate one onion and slice the other two into rings.
- Mix the pork with the grated onion, half the rings, salt and pepper. Cover and chill for 4 hours or overnight.
- Thread the meat onto skewers without the onion, leaving a little space between pieces.
- Grill over hot coals for 15 to 20 minutes, turning often, until browned outside and just cooked inside.
- Serve on a platter with the remaining raw onion rings, pomegranate seeds, cilantro and tkemali.
Tamara's tip: no vinegar and no mayonnaise in the marinade. If the pork is good, onion and salt are enough.
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