Mtsvadi (Georgian Pork Shashlik)

Ingredients

Method

1. 01
   Cut the pork neck into 4–5 cm cubes, keeping the streaks of fat. Pieces this size get a charred crust outside while staying juicy inside; smaller cubes dry out and larger ones won't cook through.
2. 02
   Slice the onions into half-rings. Crush half of them by hand with a pinch of salt until they release their juice — that juice is the real base of the marinade and carries more aroma than grated onion.
3. 03
   Combine the meat, onion, pomegranate juice, khmeli suneli, salt, and freshly ground black pepper. Mix with your hands so the marinade coats every piece.
4. 04
   Cover and refrigerate for 2 hours, ideally overnight. The pomegranate acid softens the fibers, but don't go past a full day or the meat turns mushy.
5. 05
   Build a charcoal fire from grapevine cuttings or fruitwood. Keep the heat even with no open flames — flames char the outside and leave the center raw.
6. 06
   Thread the meat tightly onto skewers and shake off the onion, which burns and turns bitter over fire. Grill for 15–18 minutes, turning every couple of minutes, until a browned crust forms.
7. 07
   Cut into a piece to check: the juices should run clear with no pink. Slide the meat onto lavash and serve right away with the pickled onion and pomegranate seeds.

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