Mtsvadi

1. 1

   Rinse the pork neck or shoulder, pat dry thoroughly with paper towels, and cut into uniform 3-4 cm cubes.

   10 min

2. 2

   Slice the onions into thin half-rings. In a bowl, combine the onions, salt, black pepper, crushed bay leaves, and white wine. Squeeze and massage the mixture vigorously with your hands until the onions release their juices.

   5 min

3. 3

   Add the pork cubes to the onion marinade and massage thoroughly for 2-3 minutes so the flavors penetrate the meat. Cover and let marinate at room temperature for 30-40 minutes (or refrigerate for up to 2 hours).

   35 min

4. 4

   Thread the marinated pork pieces snugly onto metal skewers (shampuri). Brush off any excess onion slices stuck to the meat to prevent them from burning during grilling.

   5 min

5. 5

   Place the skewers over medium-hot, ash-covered coals (with no active flames). Grill for 15-20 minutes, turning every 2-3 minutes, until golden-brown and nicely charred on all sides and the internal juices run clear.

   20 min

6. 6

   Slide the hot pork off the skewers using flatbread or shoti bread directly into a deep pot or bowl. Cover with a lid and let it rest for 3-5 minutes to allow the juices to redistribute before serving.

   5 min

1 serving ≈ 213 g

Nutrition values are estimates. - means data is unavailable.