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Mtsvadi
Georgian Shashlik
Mtsvadi is the Georgian version of shashlik, featuring marinated meat grilled over an open fire. It's a celebratory dish, often made with pork, lamb, or veal, and is a staple at outdoor gatherings.
🧂 食材
- 1 kg Pork shoulder(cut into 1.5-inch cubes)
- 2 large Onions(sliced into rings)
- 100 ml Dry white wine
- 2 tbsp Pomegranate molasses
- 1.5 tsp Salt
- 1 tsp Black pepper(freshly ground)
- 1 tsp Coriander seeds(crushed)
- 2 pieces Bay leaves
- 1/2 cup Fresh cilantro(chopped, for garnish)
- 1/2 cup Fresh parsley(chopped, for garnish)
👨🍳 步骤
- 1
Marinate the meat: In a large bowl, combine pork cubes, sliced onions, white wine, pomegranate molasses, salt, black pepper, crushed coriander seeds, and bay leaves. Mix thoroughly. Cover and refrigerate for at least 4 hours, or preferably overnight.
- 2
Prepare for grilling: Remove the meat from the marinade, discarding the bay leaves. Thread the marinated pork onto metal skewers, alternating with some of the marinated onion slices if desired. Leave a small space between pieces for even cooking.
- 3
Grill the mtsvadi: Preheat your grill or prepare a charcoal fire. Grill the skewers over medium-high heat, turning occasionally, for about 15-20 minutes, or until the meat is cooked through and nicely charred on all sides. The internal temperature should reach 145°F (63°C) for pork.
- 4
Rest and serve: Once cooked, remove the mtsvadi from the grill and let it rest for 5 minutes. This allows the juices to redistribute, ensuring a tender and moist result.
- 5
Garnish and enjoy: Transfer the mtsvadi to a serving platter. Garnish generously with fresh chopped cilantro and parsley. Serve hot with Georgian bread (puri), tkemali sauce, or a fresh tomato and onion salad.
💡 专业技巧
- ✓Use a good quality cut of pork with some fat for tenderness and flavor.
- ✓Don't overcook the meat; it should be juicy inside.
- ✓If using wooden skewers, soak them in water for at least 30 minutes before use to prevent burning.
✨ 创意变奏
为您的创意版本提供灵感
- Lamb Mtsvadi: Substitute lamb shoulder or leg for pork.
- Veal Mtsvadi: Use veal shoulder or leg for a lighter flavor.
- Vegetable Mtsvadi: Grill chunks of bell peppers, tomatoes, and zucchini alongside the meat.