Mtsvadi Pork Shashlik Recipes

MTSVADI (PORK SHASHLIK)

Steps:

• In a large bowl combine pork, onion, salt and pepper. Cover the bowl with a plastic wrap or lid and marinate for 2 hours or overnight*. (See the note 2)
• If you use the wood skewers, make sure to soak them in water for a minimum of 30 minutes before grilling. This will keep them from burning up on the grill.
• Thread the meat, sliced zucchini and tomatoes onto the skewers.
• Preheat the grill to a medium high heat.
• Grill for 15-20 minutes turning from time to time, until Shashlik is brown on the sides and cooked through. (After 15 minutes, remove one piece of Shashlik from the skewer and slice in half. If it's no longer pink in the centre, Shashlik is ready.)
• In a blender or food processor combine all ingredients for the sauce and process until creamy. Serve immediately with Shashlik.

RUSSIAN/GEORGIAN PORK SHASHLYK

Steps:

• Put all ingredients in a large mixing bowl and mix thoroughly using your hands. The marinade should cover most of the meat. If it doesn't, add more vinegar and pomegranate juice in a 50/50% proportion.
• Cover and refrigerate for 3-4 hours.
• Thread pieces of meat onto wooden or metal skewers leaving at least 1/2 inch between the pieces. You can also alternate meat with onion rings, cherry tomatoes or other vegetables if you like.
• Grill for 15-20 minutes over hot ashes or charcoal (a gas grill will also produce acceptable results), turning skewers every five minutes and brushing the top with the marinade after each turn. Test for readiness by cutting through the meat - it must be medium-well to well done, very juicy and not overcooked.
• Serve with sliced tomatoes, peppers, raw onion rings, radishes and whole springs of parsley and cilantro.
• You will end up with a lot of leftover sliced onions from the marinade. It's delicious fried on a pan or grilled and may be served as a side for your shashlyk.