Mtsvadi: Georgian-Style Pork Shish Kebab

1. 1 Pork neckpack 700 g ≈ $5.77 210 g
2. 2 Onions≈ $1.60 per kg 100 g
3. 3 Dry white winepack 750 ml ≈ $9.00 30 ml
4. 4 Thin lavash flatbreadpack 250 g ≈ $2.50 45 g
5. 5 Salt 3 g
6. 6 Ground black pepper 1 g

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

Method

1. Cut pork¹ into 4–5 cm chunks; slice onions² into half-rings.

2. Mix pork¹ with half the onions², salt, pepper, and white wine, then knead by hand and let marinate for 30 minutes.

3. Thread pork¹ onto skewers, discarding the marinated onions² to prevent burning.

4. Grill over high heat for 14–18 minutes, turning often, until browned and juices run clear.

5. Serve with flatbread and the remaining fresh onions².