This recipe was told to me by my friend from Georgia. Shish kebab from this country is just something! They call it mtsvadi there, they cook it in any family, in any institution, in any city. Imagine, in Georgian cafes you may not find salads or soups, but meat fried on coals is a must!
I don’t know about you, but I definitely didn’t eat kebab tastier. And in general, a stereotype has long been formed that only in Georgia can they cook really tasty meat. This has good historical reasons, because the inhabitants of Transcaucasia have used a special marinade for making barbecue for centuries! It is a divine marinade that never fails.
The recipe is simple, but the meat cooked using it leaves its own juice, and is also saturated with all sorts of flavors, remains soft and becomes insanely tasty! And it doesn't matter at all what you use for the kebab - lamb or pork. Your meat will be marinated 2 times faster!
Georgian kebab
In general, if you ask a Georgian chef what is needed to make a delicious barbecue, he will answer that mtsvadi needs a little spices, a good pork neck, onion and butter. On which I have not made marinade before. In deep youth, on vinegar, then on kefir, on wine, and even on vodka! But I liked the Georgian version the most. I hasten to share a gorgeous recipe, and I hope that Georgian barbecue will now find its place of honor in your kitchen!
Mtsvadi recipe
You will need:
- pork - 2 kilograms;
- onions - 750 grams;
- hops-suneli - 1 teaspoon;
- ground black pepper - 1 teaspoon;
- coriander - 1 teaspoon;
- salt - tastes;
- sunflower oil - 200 milliliters.
Preparation:
So, cut the pork neck into small pieces. If you still opted for lamb, then you will have to cut the meat a little finer.
Put the meat in a deep bowl, and make the marinade. The onion is cut into slices, if yours is small, then you can even into quarters. One onion needs to be salted and squeezed out of juice.
Mix the onion juice with the onion, add all the seasonings listed in the recipe, salt, oil, and mix everything well. For the marinade, choose glass or enamel dishes.
Next, you need to fold the meat into the marinade, and mix everything directly with your hands. Press those onion slices that are on top with a cut to the meat. Agree, everything is quite simple? And you need to marinate meat for at least 40 minutes, and a maximum of 3 hours.
You can, of course, fry a kebab in a pan if you don't have your own home or plot. But it is better to cook mtsvadi over an open fire. I string the pork on skewers, alternating with onions, and fry very close to the coals. Your kebab will be ready in at least 15 minutes!
Cooking secrets!
There are a couple more subtleties that should not be forgotten when preparing Georgian barbecue. Coals are best used from the vine. It burns brightly and quickly. And some Georgian cooks pour the barbecue with a mixture of water and fire during cooking, so it does not burn. I’m far from it, I don’t do that, but I saw my friend do it.
Serve mtsvadi in a special way too. First, the ready-made kebab is removed into a special cauldron with the help of a bread cake. Sprinkle the meat on top with fresh onion rings. And on top, you need to pour the kebab with freshly squeezed pomegranate juice and sprinkle it with grains. You just cut the pomegranate, and, as you have the strength, squeeze it onto the meat. The aromas are amazing and the taste is unforgettable!
Do you cook Georgian shish kebab? I would be grateful for the amendments to my recipe!
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The original article is posted here: https://kabluk.me/poleznoe/gotovim-nastoyashhij-gruzinskij-shashlyk.html
