Mtsvadi - Georgian shashlik, grilled over grapevines
Mtsvadi is the ultimate Georgian barbecue dish and impresses with its unadulterated simplicity. In this recipe, high-quality pork or veal is cut into coarse pieces and traditionally marinated only with salt and onions to preserve the pure meat flavor. The secret lies in grilling over dried grape vines, which gives the meat a unique, subtle smoky note. After grilling, the hot meat is often mixed with fresh onion rings and pomegranate seeds, creating a wonderfully aromatic juice. Together with a strong Saperavi or a structured Rioja, you can enjoy an archaic piece of the Caucasian way of life that will delight you with its juiciness and the aroma of the fire.
Cooking utensils
- 1 Barbecue (charcoal or ideally a place for an open fire)
- Dried grapevines (as fuel) Alternatively: fruit wood (apple, pear or cherry), beech wood, oak wood, charcoal
- Metal skewers (Schampuri) by number of persons
- 1 Large bowl
- 1 Cutting board
Ingredients
- 600 g Pork neck or saddle of veal
- 2 large red onions
- 1 Tbsp coarse sea salt
- 1 teaspoon black pepper Freshly ground
- 1/2 Pomegranate the cores
- 1 tablespoon sunflower oil
- Fresh parsley to garnish
Preparation
PREPARATION:
- Cut the meat into approx. 4 cm cubes.
- Cut an onion into fine rings.
- Mix the diced meat with the onion rings, salt and pepper in a bowl.
- Knead the meat thoroughly with the onions to release the juices.
- Add the oil and chill for at least 2 hours (preferably overnight).
- Remove the pomegranate seeds from the fruit.
COOKING STEPS:
- Prepare the barbecue and light the dried vines.
- Wait until the vines have burned to an even, hot ember.
- Thread the pieces of meat firmly onto the metal skewers.
- Place the skewers over the hot vinewood embers.
- Grill the meat for approx. 12 to 15 minutes, turning regularly.
- The meat should have a crispy brown crust on the outside and be juicy on the inside.
DIRECTIONS:
- Cut the second onion into fine rings.
- Remove the hot pieces of meat from the skewer directly into a bowl with the fresh onion rings.
- Mix the pomegranate seeds into the hot meat.
- Cover the bowl for 2 minutes so that the onions are slightly softened by the residual heat.
- Sprinkle with fresh parsley.
- Serve immediately, ideally with Georgian bread (Tonis Puri).
SUPPLEMENTS:
- Tkemali (Georgian plum sauce)
- Fresh tomato and cucumber salad
- Georgian flatbread (puri)
Nutritional values per portion
Calories: 520kcalCarbohydrates: 8gProtein: 42gFat: 35g
Have you tried the recipe?Lass uns wissen wie es geschmeckt hat