Mtsvadi

Meat 518 Last Update: Aug 05, 2021 Created: Aug 05, 2021 0 0 0

Serves: 5 People
Prepare Time: 20min
Cooking Time: 3 hour
Calories: -
Difficulty: Easy

The fact that Georgian kebab is one of the most delicious is probably a well-known fact, there are several traditional ways of cooking it. In this recipe, I'll show you how to make mtsvadi, for which we'll use a fairly traditional marinade. Such a shish kebab, however, turns out to be incredibly tasty and aromatic.

Ingredients

Pork neck - 3 Kilograms Onions - 5 Pieces (large) Black pepper - 35 Pieces (peas) Table salt - 2 Tbsp. spoons (large) Adyghe salt - 1 Art. spoon Bay leaf - 10 Pieces Wine vinegar - 5 Art. spoons Sweet and sour sauce - 5 Tbsp. spoons

Directions

We wash the meat and cut into small portions. Now let's get down to the marinade. To do this, take a bowl, prepare an onion (it will need to be cut into rings), lavrushka, two types of salt and pepper. Put the previously cut meat in a bowl, put the onion on top. Add the ingredients prepared in the previous step (salt, lavrushka, pepper), as well as vinegar. Mix everything well so that the meat combines with the rest of the ingredients and marinates evenly. Cover the now resulting mixture with a plate, put the weight on top. Put a bowl of meat to marinate in a cool place for 2 hours. If there is an opportunity to marinate the meat in the evening so that it will stand overnight, it will be generally great! Prepare the area where you will grill the kebabs. Put the marinated meat on a skewer. We spread it on the coals and carefully make sure that the dish is cooked without fire (but on hot coals). Do not forget to sprinkle the meat periodically (for this I dilute vinegar with water in proportions of 1 tablespoon vinegar per liter of water). Ruddy and insanely fragrant meat is ready!

Mtsvadi

Serves: 5 People
Prepare Time: 20min
Cooking Time: 3 hour
Calories: -
Difficulty: Easy

Ingredients

Pork neck - 3 Kilograms Onions - 5 Pieces (large) Black pepper - 35 Pieces (peas) Table salt - 2 Tbsp. spoons (large) Adyghe salt - 1 Art. spoon Bay leaf - 10 Pieces Wine vinegar - 5 Art. spoons Sweet and sour sauce - 5 Tbsp. spoons

Directions

We wash the meat and cut into small portions. Now let's get down to the marinade. To do this, take a bowl, prepare an onion (it will need to be cut into rings), lavrushka, two types of salt and pepper. Put the previously cut meat in a bowl, put the onion on top. Add the ingredients prepared in the previous step (salt, lavrushka, pepper), as well as vinegar. Mix everything well so that the meat combines with the rest of the ingredients and marinates evenly. Cover the now resulting mixture with a plate, put the weight on top. Put a bowl of meat to marinate in a cool place for 2 hours. If there is an opportunity to marinate the meat in the evening so that it will stand overnight, it will be generally great! Prepare the area where you will grill the kebabs. Put the marinated meat on a skewer. We spread it on the coals and carefully make sure that the dish is cooked without fire (but on hot coals). Do not forget to sprinkle the meat periodically (for this I dilute vinegar with water in proportions of 1 tablespoon vinegar per liter of water). Ruddy and insanely fragrant meat is ready!

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Mtsvadi

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Mtsvadi

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