In Georgia kebab (mtsvadi)- This is one of the most popular and widespread dishes. No feast is complete without mtsvadi, Georgian wine and toast. A roadside cafe may not have salads or soups, but Georgian-style shish kebab is a must.

The best shish kebab in Georgia is prepared in Kakheti - a land of abundance of wine, fruit and meat. It is the Kakheti shish kebab recipe that we will share.

So! The main thing in barbecue is the meat. It doesn’t matter so much whether you use pork or lamb. It is important that the meat is fresh. Ideally - a pair. Take the pork neck - you can't go wrong.

Now the main surprise is that the meat does not need to be marinated.

At all. Once in response to the question “How is this possible?” the Georgian replied “Look, good meat, right? Why spoil it?

The magic happens like this: we cut the meat into long narrow pieces and string them onto wide flat skewers so that it does not turn during frying. It is important that the meat is approximately the same size and does not hang from the skewer - it will burn.

Now the coals. According to the Kakheti recipe, we burn a bunch of grapevines right on the ground. It burns brightly and quickly - in about fifteen minutes, perfect coals will be ready. You need to start frying the meat when the coals are covered with white ash.

The meat on skewers is placed very close to the coals - the distance should be literally 3-4 cm. In Kakheti, a kind of barbecue is used for these purposes - a metal frame of the required height. But we can make do with ordinary bricks)

When the meat is placed, we carefully “catch” the kebab. Carefully turn over as soon as the crust has browned. There is no need to turn back and forth often. The barrel was browned, salted, and turned over. The salt should be coarsely ground. The other one is browned - it's time to take it off. Fresh meat is cooked in about 15 minutes, no more.

When the meat is cooked, remove it to a large vat using a large piece of pita bread - puri. And sprinkle with onion rings. And if you happen to have a pomegranate on hand, it’s just a fairy tale!

Gently crush the pomegranate kernels directly into the peel so that the peel is not damaged. Then cut the crust and pour the pomegranate juice into the vat with hot meat and onions. Mix well and voila!

Mtsvadi kebab is served on the table with a lot of vegetables, herbs, wine and sauces - satsebeli and tkemali. Bon appetit!

Oil painting: juicy and aromatic shashlik is being fried on the grill, salivating men are spinning around it, women are cutting vegetables into salads... Yes, Siberians, we have survived another winter and deserve a delicious summer season. How to fry especially tasty meat according to a Georgian recipe, bake fish in lavash on a grill, cook vegetables and sauce in nature, the IrCity portal was told at the Georgian cuisine delivery restaurant Jo-Jo.

Meat selection

Recipe for the perfect barbecue marinade from Jo-Jo

Rules for frying juicy kebab

Recipe for fish in lavash in Georgian style

1) To prepare the dish, you need to take whole river trout, not steaks.

2) Rub the carcass with salt, pepper, Savoy salt, put walnuts, cilantro, and garlic inside the fish.

3) Then wrap the fish in a sheet of pita bread.

4) Place the product on a grill grid and bake over medium-heat coals for 15-20 minutes.

5) As soon as you see that the fish’s eyes have turned white, it means it’s ready.

6) The pita bread will burn, but there is nothing to worry about - in this case, it serves as foil. The end result will be an excellent, tasty Georgian dish. For beauty, you can change the wrapper of the pita bread, bake it a little more and eat the delicious fish right in the toasted thin flatbread.

Side dishes and sauce

As a side dish for fish or meat, bake vegetables: tomatoes, eggplants, peppers. Place the whole eggplant on a skewer and fry. As soon as the vegetable becomes soft, remove from the skewer, peel and eat. We cut the tomatoes and peppers into portions and also fry them on the grill.

For meat it is better to make tomato sauces. We are used to making the simplest thing, popularly called ketchunez: from ketchup and mayonnaise. When the meat is hot, fresh, and you’re out in nature, there’s generally no time for sauce,” the interlocutor laughs.

At the same time, she also shared a restaurant recipe. To prepare the sauce you need to take tomato paste, finely chop parsley, cilantro, dill into it, add salt, pepper, and a little thyme. There you also need to add onions scalded in boiling water or meat broth and a little vegetable oil. Sprinkle green onions on top. This sauce is the perfect complement to meat.

This dish has a very long tradition in the Caucasus. Each house has its own traditional recipe for pork or lamb shish kebab in Georgian style. For the sake of barbecue, confrontations stopped, and a celebration began, at which wine or cognac was served with this dish.

The key to delicious barbecue is first and foremost a good marinade recipe and cooking method. The meat should be fried over low heat. It should be lightly baked, crisped on the outside to prevent the juices from escaping, which should be trapped inside each piece. Only then will it be truly delicious!

How to choose the right meat for barbecue

The quality of this dish largely depends on the age of the animal, the juiciness and size of the pieces, as well as the length of time in the marinade. A good result is obtained from young and fresh lamb or pork.

The peoples of the Caucasus, before killing an animal, organize barbecues and prepare to fry it. We, of course, cannot afford such luxury, so it is advisable to find a store that sells fresh, not frozen meat - this is very important and will significantly affect the taste of the finished dish.

Pork or lamb pulp from the back and neck of the animal is ideal for Georgian shish kebab. And more importantly, it would be nice if the flesh had a little more fat. Then the baked pieces will be more tender and juicy, and not dry.

Marinade or sauce for barbecue in Georgian style

The most common type of marinade in the Caucasus is a vinegar-based sauce.

However, the following marinade base options are very often used:

• pomegranate juice;
• dry red wine;
• mineral water;
• natural yogurt.

You also shouldn't skimp on the spices.

The original marinade is seasoned with a large number of spices, including the most popular:

1. ground black pepper;
2. caraway;
3. thyme.

A yogurt-based marinade is excellent for Georgian lamb shish kebab. This can be plain yogurt or mixed with fresh lemon juice and spices.

Pour this marinade over the meat and leave for several hours.

The marinade with wine, pepper, paprika and coriander is very good. You can also use a small amount of lemon juice as a base for a simple marinade.

In addition, for tougher flesh - it can be beef or middle-aged pork - you can prepare a marinade based on lightly salted sparkling water. Gas bubbles will make the product softer and softer.

Georgian pork shashlik

Ingredients:

• 1 kg of boneless pork, it is better to take the kidney part for those who like lean meat and the neck part for those who like it fatter and juicier;
• 500 g tomatoes;
• 6 onions;
• 6 cloves of garlic;
• 1 pomegranate;
• 2 teaspoons coriander seeds;
• 4-5 bay leaves;
• 2/3 cup vinegar;
• 10 tablespoons of vegetable oil;
• 2 tablespoons butter;
• salt, pepper - to your taste.

Cooking method:

What is better to fry on - choice of coal

What we use as coal also matters a lot. If you can afford to have a fire or barbecue, then look for wood from deciduous trees, mainly fruit trees.

The use of coniferous wood with a high resin content in the preparation of shish kebab is excluded.

Such wood can spoil the taste of the dish. Apricot or plum wood is one of the best, it will give the dish a delicate and sweet taste. However, cherry wood is best. Just throw wood on the fire and wait until it burns and turns into coals.

Prepared charcoal should burn without smoke. We bake the meat, not smoke it.

Skewers with meat should be 5 centimeters above the coal.

What to serve with barbecue

Traditionally, this dish in Georgia is served with dry red wine or green tea. You can also serve it with fresh vegetables, traditionally tomatoes, you can prepare a warm tomato salad, a special sauce that can be easily made at home, or cherry jam mixed with basil and pepper. In mountainous areas, the meat is served with a simple sauce of yogurt, red pepper, cilantro and garlic.

Thus, there is nothing difficult in preparing a real tasty Georgian kebab, the main thing is to use the right marinade, following the original traditional recipes and purchase quality meat.

About real masculine Georgian dishes and drinks

Today we decided to introduce you to probably one of the most “masculine” dishes of Georgian cuisine - Pork kebab in Georgian style. This dish amazes not only with its taste, but also with the unique fact that only men cook the kebab from beginning to end, and again, only men are involved in serving the dish. Georgian kebab always accompanied by an abundance of fresh herbs, national spicy sweet and sour Georgian sauces and special noble alcoholic drinks - cognac, whiskey, brandy, which can be bought in elite stores http://ivan-elkin.ru/viski/. This kind of drink very subtly emphasizes the amazing taste of barbecue and makes you enjoy your lunch. Very often business meetings take place at such a table. But in everyday life, especially in rural areas, Georgians prefer to drink chacha, an ancient strong alcoholic drink made from grapes. The quality of the drink is checked by setting it on fire, and each Georgian family has its own recipe for preparing this drink, so it is extremely difficult to find two completely identical chachas. Now let's move to Georgia and taste pork kebab, dipping juicy and tender pieces of meat in traditional Georgian sauces and sip a little Chacha.

IN Georgian cuisine There are hundreds of variations of preparing pork shish kebab, but the technology has remained unchanged for decades, which, perhaps, is what made Georgian kebab famous throughout the world. A distinctive feature of Georgian kebab is the quality of the meat - not old and fresh, not heat-treated by cold. For pork shish kebab, Georgian cooks prefer to use the neck part with streaks of fat. Another mandatory component when marinating is onions, and some take onions and meat in a 1x1 ratio. There is no such thing as too many onions for barbecue. Instead of ordinary vinegar, in Georgia they use dry red wine, but not a wine drink. The wine can be replaced with red wine vinegar, preferably homemade. Many people believe that the more spices, the tastier and more aromatic - this is a stereotype. For real Georgian kebab A little paprika, ground black pepper, a little dried herbs and spices (bay leaf, savory) will be enough. Well, vegetable oil gives the kebab an appetizing rosy appearance - it no longer plays a special role.

Recipe for Georgian pork shish kebab

1. Finely chop the onion into a separate cup and add a little salt and pepper. Mash it thoroughly with your hands and wait a while until the onion releases a little juice. We clean the pork pulp from excess fat and film, wash it and cut it into pieces of 40 - 50 grams.
2. Combine the meat with onions, add dry spices to your taste, but it is better to use only those indicated in the recipe. Pour in vegetable oil and wine (wine vinegar). Add bay leaves and mix all ingredients thoroughly. From time to time, squeeze the pieces of meat in your hand, trying to squeeze out the juice. The moisture from the meat will better mix with the marinade juice, and the meat will subsequently absorb this marinade in full, which will allow the meat to marinate much deeper. Cover tightly with a lid and leave the marinade at room temperature for 2 - 2.5 hours alone.
3. Such a noble barbecue requires special firewood. Firewood from stone fruit trees (cherry, apple, apricot, prune) is best suited. Grapevines are considered ideal firewood. Such firewood retains intense heat for a long time and permeates the kebab with special smoke, giving the kebab a magical taste.
4. Place pieces of prepared marinated meat on a skewer, alternating with pieces of vegetables (tomato, bell pepper, zucchini or onion rings). We grill the kebab only over coals, avoiding open fire, which tends to dry out the kebab. Turn the skewer frequently, lightly sprinkling the meat with wine or wine vinegar each time. This will prevent the meat from becoming dry and will give the dish an additional flavor.
5. Georgian pork shashlik served on a wide tray. Cover the bottom of the tray with green salad leaves or thin pita bread. Place pieces of ruddy, tender and very juicy kebab in a heap in the middle of the tray. We decorate the sides with brightly sliced ​​fresh vegetables (cucumbers, tomatoes, bell peppers). Place green sprigs of fragrant cilantro, cheerful parsley and green onions on top of the kebab. We serve national Georgian sauces (tkemali) in a separate bowl for the barbecue, pour dry red wine into glasses for the ladies, and you can allow yourself some real Georgian cognac or the traditional and well-respected Chacha.

Enjoy your meal!

Hello dear readers. Do you like to relax in nature in good company and treat yourself to a barbecue? Then this article will not only be interesting for you, but also, perhaps, you will find something new for yourself in it.

Today we will prepare a delicious Georgian pork shashlik without marinade, the recipe for which you can see in this section.

The peculiarity of this product is that it does not require much time to prepare it. In addition, no preliminary preparation is needed: it is prepared without marinade. And it is roasted on grapevine coals.

How to cook delicious mtsavadi kebab?

Ingredients:

1. Pork – 3 kg.

2. Pepper - to taste

3. Salt - to taste

4. Parsley – a bunch

5. Onions – one or two medium-sized heads

Step by step recipe

1. To prepare this kebab, we need a grapevine, which I first collected from the garden after winter.

2. Burn the grapevine to create coals. It is the coals of the vine during the cooking process that give the product a unique rich aroma, which is reflected in the taste.

3. Take fresh pork meat - the neck part (as a rule, this is the part most often used for cooking barbecue). As a lover of outdoor recreation, I recommend buying pork at the market.

The product purchased at the market is fresher and, as a result, the finished kebab is much juicier and tastier.

4. Cut it against the grain, and then cut into small portions (so that you can eat it in one or two times).

5. Thread them onto skewers. The meat must be fresh. The taste and quality of the finished product will directly depend on this.

6. This is what finished coals look like, and the heat that comes from them is simply incomparable.

7. When the coals are ready, place the skewers on the grill. The distance between the coals and the meat should not be large.

8. Fry for 15-20 minutes. When you see that the meat has browned, you need to turn it over. At this time, add salt and pepper to taste.

This is one of the important and enjoyable moments of cooking barbecue. Is not it? We must constantly monitor readiness and regularly twist the skewers.

9. The readiness of the kebab can be seen by eye, but to be sure, you can make a cut in the meat with a sharp knife and check whether it is cooked through.

Important. The meat should have a beautiful golden color with a crust.

10. Wash the greens. Peel the onion and cut it into rings.

Ready? Then you can lay out the skewers on a plate, sprinkle onions on top, cut into rings, and put parsley.

On hot meat, onions immediately give off their unique pleasant aroma. This meat turns out very juicy and soft. In my opinion, pork makes the most delicious kebab.

I wish you bon appetit and good mood with your loved ones and friends. After all, a delicious kebab is one that is seasoned with good company.

Video recipe:

Additional Information:

If, for some reason, you don’t like pork, or it’s simply not available at the moment, then kebab can be made from lamb, beef or chicken. It depends on what kind of meat you prefer.

In addition, if you weren’t able to go to the country or just go out into nature, don’t be upset. This dish can be prepared in a frying pan.

The difference is of course noticeable, but, nevertheless, you will have barbecue. A good alternative in this case is to cook the main dish on the grill.

If the trip to nature did take place, but there is no barbecue and skewers, then this problem can be easily solved. As children, we all really enjoyed frying bread on skewers made of wood over a fire. Is not it?

So, this is a great reason to bring back those happy moments and do the same with your children. You can fry shish kebab and, like in childhood, bread. The most important thing is that you need to do this with love and a good mood. Then everything will definitely work out for you.

All the best to you. See you.