Mtsvadi

Name: Mtsvadi
Total time: 2 h 40 min
Yield: 4 servings
Cuisine: Georgian
Ingredients: 900g pork shoulder, cut into 4cm cubes; 2 large onions, grated or finely chopped; 1/4 cup white wine vinegar; 1 tsp sea salt; 1 tsp freshly ground black pepper; 1 red onion, sliced into rings, for garnish; Pomegranate seeds, for garnish

by CommunityKitchen

GeorgianEasy2 hr 40 minServes 4

Georgia's answer to shish kebab: cubes of pork shoulder marinated in nothing but onion, salt and vinegar, then threaded onto skewers and grilled over embers that have cooled just past red-hot.

Per
serving

390kcal

34gprotein

6gcarbs

24gfat

Ingredients

900g pork shoulder, cut into 4cm cubes
2 large onions, grated or finely chopped
1/4 cup white wine vinegar
1 tsp sea salt
1 tsp freshly ground black pepper
1 red onion, sliced into rings, for garnish
Pomegranate seeds, for garnish

Before you cook

Cut the pork shoulder into 4cm cubes.
Grate or finely chop the onions.
Combine the pork, grated onion, vinegar, salt and pepper in a bowl.
Knead the onion into the meat by hand for 2 minutes.
Cover and marinate in the refrigerator for at least 2 hours.
Thread the marinated pork cubes onto metal skewers, pressing off excess onion.

Steps

Light a charcoal grill and let the coals burn until they turn mostly white and ash-covered.
Pat the skewered meat dry with a paper towel to remove surface moisture.
Set the skewers about 8cm above the coals.
Grill the skewers, turning every 2 to 3 minutes, for 12 to 15 minutes total, until browned outside and just cooked through.
Slide the pork off the skewers onto a platter.
Scatter the red onion rings and pomegranate seeds over the top.
Serve immediately with flatbread.

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