Mtsvadi: Georgian-Style Pork Shish Kebab
Juicy pork skewers marinated in white wine, salt, pepper, and onions—no vinegar. Served with flatbread and fresh onion slices.
- Time
- 1 h
- Serving
- 753 kcal
- Ingredients
- ≈ $2.66
- Protein
- 39 g
Ingredients
- 1 Pork neckpack 700 g ≈ $5.63 210 g
- 2 Onions≈ $1.60 per kg 100 g
- 3 Dry white winepack 750 ml ≈ $9.00 30 ml
- 4 Thin lavash flatbreadpack 250 g ≈ $2.50 45 g
- 5 Salt 3 g
- 6 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cut pork1 into 4–5 cm chunks; slice onions2 into half-rings.
Mix pork1 with half the onions2, salt, pepper, and white wine, then knead by hand and let marinate for 30 minutes.
Thread pork1 onto skewers, discarding the marinated onions2 to prevent burning.
Grill over high heat for 14–18 minutes, turning often, until browned and juices run clear.
Serve with flatbread and the remaining fresh onions2.
Tips
- Why it works
- Knead the meat with your hands to release the juices and coat it evenly with the wine and spices. If you don't, the mtsvadi will be dry.
- Substitutions
- Swap the wine for lemon juice (30 ml) or apple cider vinegar (15 ml), but the meat will be less tender. You can use green onion (50 g) instead of onion, cut into rings.
- Common mistakes
- The meat burns outside but stays raw inside, so check by cutting into a piece. If the juice runs clear but the meat is underdone, leave it for another 2–3 minutes.
- Storing and reheating
- Keep in an airtight container in the fridge for 2 days. Reheat on a grill or in a pan for 5 minutes without a lid. Don't freeze.
- Serve with
- Serve with adjika and a cucumber and garlic salad when you have guests at the dacha or after a picnic.
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