Quick & Easy Georgian Pork Kebabs

The kebab turns out awesome! Donʼt look away). It cooks very quickly, the main thing is to use tender pork.
cook time: 40 min
Ethan Rowley
Quick & Easy Georgian Pork Kebabs

Nutrition Facts (per serving)

259
Calories
21g
Fat
16g
Protein

Ingredients (8 portions)

Basic:

Salt to taste
Pepper to taste
Pork 3 kg
Greenery to taste
Lavash thin 16 g

Recipe instructions

Step 1

Step 1
For this shish kebab recipe you need pig meat. Classically, it is assumed that the neck is fresh, but it must be taken into account that the tastier the kebab will be than fresh meat. In this case, I am cooking for a company, so 3 kg of meat, all for 8 skewers. For one such delicious kebab, 300-400 grams on one skewer is enough. Take the amount of meat you need and go! Salt, pepper — to taste. Lavash and greens for beautiful serving, quantity also to taste

Step 2

Step 2
To obtain a special, recipe-defining taste, a grapevine is needed. The temperature of the vine coals and the special smell of smoke, as well as the freshness of the meat are the three pillars on which the taste of this kebab stands!

Step 3

Step 3
I kindle the vine, waiting for the gray coals. At this time, I cut the meat into portions of edible size. It often happens that the female part of the company likes smaller, more elegant pieces. Menʼs — large, rich pieces. Consider the tastes of those you will treat and don’t forget about yours!

Step 4

Step 4
I thread the meat onto skewers.

Step 5

Step 5
The coals are ready, the kebab is strung. I put the meat on the coals. This must be done at such a height from the coals, where there is the same temperature — the kebab will not burn quickly, and will bake evenly inside, and will be rosy in appearance, with an appetizing crust. This distance depends on the volume of coals, their “readiness” and the place of preparation. Usually this is 10 plus or minus 5 cm between the meat and the coals.

Step 6

Step 6
But trusting my intuition and experience, I carefully check the temperature above the coals with my hand and determine the required height. And if it is impossible to adjust the height — for example, in a barbecue — take as many vines as necessary to give you the desired temperature at the level of your kebabs.

Step 7

Step 7
And fry until fully cooked for 15 plus or minus 5 minutes. At the same time, as soon as I noticed the first blush, I turn it over

Step 8

Step 8
I salt and pepper the browned side of the kebab. I do the same with the second side when it is browned.

Step 9

Step 9
And then I turn the skewers a couple more times until they are fully cooked.

Step 10

Step 10
To check for readiness, I cut it with a knife and see that the kebab is not dry — it’s juicy, but not raw, which means it’s ready!

Step 11

Step 11
Shortly before this, I place lavash on a plate for serving shish kebab. I prepare the greens and onions for decoration.

Step 12

Step 12
I quickly remove the kebab from the coals onto a plate, decorate it with herbs and serve it to the table so that it doesn’t have time to cool! How nice it is to eat hot kebab with vegetables straight from the skewer, washed down with beer. As you know, it is not customary to cook barbecue at home, so enjoy your meal in the fresh air!

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