Georgian Kebabs in Lavash

1. 1 Ground beefpack 500 g ≈ $7.63 180 g
2. 2 Onions≈ $1.60 per kg 70 g
3. 3 Garlic≈ $10.00 per kg 5 g
4. 4 Cilantropack 50 g ≈ $1.20 12 g
5. 5 Ground coriander 2 g
6. 6 Khmeli-suneli 2 g
7. 7 Thin lavash flatbreadpack 250 g ≈ $2.50 55 g
8. 8 Pomegranatepack 1 pcs ≈ $2.50 0.1 pcs
9. 9 Vinegar 9% 8 ml
10. 10 Sunflower oil 8 ml
11. 11 Salt 2 g
12. 12 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Finely grate 35 g onion², then mix with ground¹ beef, minced garlic³, cilantro⁴, coriander, khmis-suneli spice blend, salt, and black pepper.

2. Knead the mixture well for 3–4 minutes, then shape into 2 long kebabs.

3. Slice the remaining onion² thinly⁷, toss with vinegar and a pinch of salt, and let marinate for 10 minutes.

4. Sear the kebabs in oil over medium heat for 5–6 minutes per side until firm with clear juices.

5. Wrap the kebabs in lavash with the pickled onions² and pomegranate⁸ seeds.