Mtsvadi — Georgian Grilled Pork Skewers

Ingredients

Method

1. 1

   Trim any large hard pieces of fat from the pork and cut into 1½-inch (3–4 cm) cubes; put cubes into a large mixing bowl.

2. 2

   Grate the yellow onion and squeeze the grated onion over the bowl to extract its juice into the bowl.

3. 3

   Add 1 tbsp red wine vinegar, 2 tbsp oil, 2 tsp salt, 1 tsp black pepper, and the crushed coriander seeds to the bowl; add pomegranate molasses if using and stir to make a marinade.

4. 4

   Toss the pork cubes in the marinade to coat, cover the bowl, and refrigerate for 60 minutes.

   60 min
5. 5

   While the meat marinates, thinly slice the red onion and place it in a small bowl for the relish.

6. 6

   Add 1 tbsp red wine vinegar, 1 tsp sugar, 2 tbsp pomegranate seeds, 1 tbsp chopped parsley and a pinch of salt to the sliced red onion, toss to combine, and let the relish sit 15 minutes.

   15 min
7. 7

   If using wooden skewers, place them in a shallow dish of cold water so they soak while the meat marinates (do not skip).

   30 min
8. 8

   Thread the marinated meat onto the skewers, leaving small gaps between pieces to let heat circulate.

9. 9

   Preheat the grill or prepare hot coals until they are medium-high (about 400–450°F / embers glowing); oil the grill grates lightly.

   10 min
10. 10

    Grill the skewers over direct heat, turning every 2–3 minutes, until they are well charred at the edges and cooked through, about 12–15 minutes total (depending on meat size and heat).

    15 min
11. 11

    Transfer the skewers to a plate and let the meat rest 5 minutes off the heat.

    5 min
12. 12

    Slide the meat off the skewers onto a platter, sprinkle with the remaining chopped parsley, and serve hot with the onion–pomegranate relish and lemon wedges.