Georgian barbecue, called mtsvadi -one of the most popular and common dishes
For Georgians, it is important that in the preparation of barbecue everything worked for its taste and aroma. Even firewood. For example, it turns out to be extremely tasty on coals from a grapevine . For coals use old branches. The grapevine gives a strong fever and gives the meat a pleasant aroma not characteristic of other barbecue.
Step 1 Cut the breast for in equal pieces (each should have a rib and a little fat). Step 2 Make a marinade for a shish barbecue 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. Step 3 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. Step 4 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. For a complete frying of barbecue, 15 minutes are quite enough (then it will begin to char). Step 5 In a large bowl, chop the remaining onion coarsely, break the cake into portions. Step 6 Take a piece of tortilla and remove with it hot barbecue 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 barbecue on each skewer are the same size and similar quality: then they will cook evenly inside and out. Instead of red wine vinegar in a marinade for Georgian barbecue meat, you can use good pomegranate juice or dry red wine in the same amount. Bon Appetit!
