Russian Georgian Pork Shashlyk Recipes

GRILLED PORK KEBABS / SHASHLIK

Steps:

• To prepare the meat: cut the meat into bite-size pieces, about 1-inch cubes.
• Grate the onions and then squeeze the juices. Reserve the juices and discard the pulp. (Note 2)
• In a large bowl, combine meat, onion juice, seasonings and salt. Cover and refrigerate for at least 2 hours, or overnight. (Alternatively, you can slice the onions and combine with the meat. However, onion juice tenderize the meat, so when sliced, they aren't as effective.)
• To grill the meat: preheat the grill over medium high heat. Clean and lightly oil the grates.
• Thread the meat onto metal skewers and arrange them on a baking sheet.
• Once the grill is nice and hot, place the skewers on the grill and grill for about 8 minutes, turning on all sides. You can cover the grill for couple of minutes, but watch for flames. You don't want big flames burn your kebabs.
• To check for doneness: use a meat thermometer. The internal temperature should read 160°F. If you don't have a thermometer, get one asap! But in the meantime, cut into the biggest piece. If the juices are clear, it's ready!!!
• Serve immediately. (These grilled mixed vegetables are perfect side dish!)

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.

GEORGIAN SHASHLYK (CAUCASIAN-STYLE SKEWERED LAMB)

Steps:

• Marinade: In a large bowl, beat together the grated onion, lemon juice, olive oil, salt and pepper.
• Add the meat and toss it in the marinade to coat it thoroughly, then allow to marinate at room temperature for at least 3 hours, tossing every hour or so to keep the meat moist.
• Light a layer of coals in a charcoal broiler and burn until a white ash appears on the surface, or preheat your kitchen broiler to its highest point.
• Remove the meat from the marinade and string them on 4 long skewers, pressing them firmly together, alternate the lamb with the chunks of onion.
• Broil 4" from the source of the heat, turning the skewers occasionally, until the meat is done to your taste and the onions are brown.
• For rare allow about 10 minutes; well-done (which is more typical of Georgian cooking) will take about 15.
• Slide the meat off onto individual plates and garnish with scallions and lemon.

GRANDPA NICK'S GEORGIA SHASHLIK

Steps:

• Cut lemon in half and juice. Cut 2 rinds into chunks.
• Place lemon juice and rinds into a large glass or ceramic bowl with red wine, onion, garlic, salt, and pepper; mix well. Add lamb and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 8 hours or up to 18 hours.
• Remove lamb from the marinade and shake off excess. Discard the remaining marinade. Thread lamb on to skewers.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Cook skewers, turning occasionally, on the preheated grill until an instant-read thermometer inserted into the center of the meat reads at least 130 degrees F (60 degrees C) for medium, about 15 minutes.