Entree: Georgia – Adjara – მწვადი ➤ mtsvadi (Charcoal-grilled skewered meat kebabs traditional to Georgia)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Additional 1 hr 15 min

Total 1 hr 30 min

Ingredients

- 2 lb (900 g) pork shoulder, trimmed and cut into 1 in (2.5 cm) cubes
- 2 large onions, thinly sliced (about 10 oz / 280 g)
- 3 tbsp (45 ml) sunflower oil or vegetable oil
- 1/4 cup (60 ml) dry red wine
- 2 tbsp (30 ml) red wine vinegar
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 2 bay leaves (optional)
- 1 tsp (2 g) crushed red pepper flakes (optional)
- 8 metal or soaked wooden skewers
- 1 lemon, cut into wedges, for serving
- 1/2 cup (15 g) fresh cilantro or parsley, roughly chopped, for garnish
- Lavash or crusty bread, for serving

Instructions

1. Combine the sliced onions, oil, red wine, red wine vinegar, salt, and black pepper in a bowl. Add the cubed pork and toss to coat. Cover and refrigerate 1–2 hours to marinate.
2. Preheat a charcoal grill until hot and covered with glowing embers; if using a gas grill, preheat to high. If using a broiler, preheat the broiler and line a rimmed baking sheet with foil.
3. Thread the marinated pork onto the skewers, leaving a little space between pieces for even cooking. Discard bay leaves from the marinade if used.
4. Grill the skewers over direct heat, turning every 2–3 minutes, until deeply browned and cooked through, about 10–12 minutes total (internal temperature 145°F / 63°C). If broiling, arrange skewers on the prepared sheet 4–6 in (10–15 cm) from the heat and broil 8–12 minutes, turning once.
5. Remove from heat and let rest 5 minutes. Sprinkle with chopped herbs, squeeze lemon over the meat, and serve immediately with raw sliced onions and bread.