How to cook Georgian kebab? Do not even try to look for the right recipe: every resident of the Caucasus has his own, of course, the only possible opinion on this. We offer a fairly simple version, which has been tested many times in practice and received a huge number of “likes”. Meat, onions, red wine vinegar. Nothing extra! Pickle meat for Georgian kebab the day before, and in the morning load it in the trunk with fresh vegetables and go with your family or friends to the cottage. A delicious outdoor dinner is provided!
- 2 kg pork belly on ribs
- 100 ml red wine vinegar
- 4 large onions
- salt, freshly ground black pepper
- fresh tortillas (pita bread) and another onion for serving
STEP-BY-STEP COOKING RECIPE
Cut the breast for Georgian kebab in equal pieces (each should have a rib and a little fat).
Make a marinade for a shish kebab of wine vinegar, onion, sliced in half rings, salt and black pepper, fold the meat tightly into the marinade and cover. Leave for 1-6 hours.
Take skewers wide and flat so that the meat does not turn over when frying. String the kebab meat so that it goes along the skewer, not hanging from it.
Light the coals in the grill – they should turn into white ash. Put the skewers at a distance of 10-15 cm from the coals and fry, not forgetting to turn them often. 15 minutes is enough for a complete frying of barbecue (then it will begin to char).
In a large bowl, chop the remaining onion coarsely, break the cake into portions.
Take a piece of tortillas and remove with it hot kebab from skewers, sprinkling with onions – it absorbs the taste of meat, slightly “fries” and becomes a separate snack.
Try to ensure that the pieces of Georgian kebab on each skewer are the same size and similar quality: then they will cook evenly inside and out.
By the way
Instead of red wine vinegar in a marinade for Georgian kebab meat, you can use good pomegranate juice or dry red wine in the same amount.
Servings Per Container
No. 07 (206), 2015
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Table of weights and measures