Georgian pork skewers marinated in onion, wine, and vinegar, grilled until they develop a smoky, juicy crust. They are served piping hot with raw onion, fresh herbs, and a squeeze of lemon.
Ingredients
- 1.2 kg boneless pork shoulder
- 3 pieces yellow onion
- 120 ml dry white wine
- 60 ml red wine vinegar
- 2 leaves bay leaf
- 1 tsp ground black pepper
- 2 tsp fine salt
- 1 tbsp sunflower oil
- 1 piece red onion
- 0.5 bunches fresh cilantro
- 1 piece lemon
Method
- Cut the pork shoulder into large, even pieces, thick enough to stay juicy; remove only the excess sinew, keeping some visible fat.
- Grate a portion of the yellow onions and slice the rest, then mix them with the white wine, vinegar, bay leaf, pepper, and salt until you get a moist, highly fragrant marinade.
- Thoroughly coat the pork in the marinade, cover, and chill until the meat distinctly smells of onion and its surface has softened slightly.
- Remove the meat from the refrigerator before cooking, then drain it without wiping it completely dry; it should remain glossy but not dripping.
- Thread the pieces tightly without packing them, facing the fatty parts outward so they render in the heat.
- Heat a barbecue, plancha, or lightly oiled grill pan over high heat; the surface is ready when it immediately sears the meat with a sharp sizzle.
- Grill the skewers, turning them regularly, until the sides are browned, the edges slightly charred, and the juices run clear.
- Let rest briefly off the heat, then serve with thinly sliced red onion, fresh cilantro, and lemon wedges to squeeze over at the last moment.
Nutrition
Per serving
- Energy
- 671.7 kcal
- Protein
- 54.51 g
- Carbohydrate
- 5.36 g
- Fat
- 45.87 g
- Fibre
- 1.36 g
- Calcium
- 16.02 mg
- Iron
- 0.49 mg
- Magnesium
- 8.86 mg
