So, I received a special request from NY, for Mtsvadi. I asked friends who are living in the US for advise, but friends in Georgia (or other ones in the US) are welcome to comment and provide other suggestions. Therefore, this recipe is in terms and tips for those, who are currently abroad. Hope you enjoy it! Let us know how it turns out!!!
What you’ll need:
Meat cutting knife and cutting board
Herbs cutting knife and cutting board
Grill (makal) – small, barbecue grill will work. Just make sure your skewers are the right size for your grill.
Charcoal ("match light" charcoal works best)
Meat – 2 kg (best if you get pork or veal rib, loin or shoulder cuts)
1 bunch of coriander
½ kg onions
Salt and black pepper to taste
5 bay leaves
1 cup red wine
Cut meat into medium sized pieces, put into a bowl, cover with rings of onion, salt, pepper and bay leaves and pour half a cup of wine. Mix well. Cover and leave for about 4-6 hours in the refrigerator to marinade.
Light the fire – put the charcoal into the grill/pit and light. Wait until the flame is gone and red coals are left.
Put the meat on the skewers, spread the coals evenly and put the skewers on the grill. Grill for about 20-30 minutes. Turn frequently and pour the remaining wine from time to time so it won’t burn and meat will be tender and juicy.
When it’s ready, put in a clean bowl, and cover with rings of onion and finely chopped coriander if you like. Also very good with pomegranates. Serve hot with tomato or plum sauce and drink a toast to Georgia!