Mtsvadi (Georgian Pork Shashlik)

Method

1. 1Cut 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. 2Slice the onions into half-rings. Set one onion aside for serving before it touches the meat: toss it with a pinch of salt and 2 tbsp of the pomegranate juice, cover and refrigerate. Crush about half of the remaining onion by hand with a pinch of salt until it releases its juice — that juice is the real base of the marinade and carries more aroma than grated onion.
3. 3Combine the meat, the marinade onion, the rest of the pomegranate juice, khmeli suneli, salt, and freshly ground black pepper. Mix with your hands so the marinade coats every piece.
4. 4Cover 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. 5Build 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. 6Thread the meat tightly onto skewers and shake the onion off — over the fire it burns and turns bitter. Throw this onion away along with the leftover marinade: it has sat with raw pork, and it never gets cooked. Grill for 15–18 minutes, turning every couple of minutes, until a browned crust forms.
7. 7Cut into a piece to check: the juices should run clear with no pink. Slide the meat off the skewers onto lavash, scatter over the reserved pomegranate onion, the pomegranate seeds and torn parsley, and serve right away.