Lamb Mtsvadi
4 servings
30 minutes
Mtsvadi means "grilled meat" - basically, it's shashlik. Georgians rarely marinate shashlik because they always cook it from the freshest meat, which doesn't need to be refined.
1
Cut the meat into pieces the size of half a matchbox. Sprinkle with salt, thread onto skewers alternating with small peeled onions, and grill until fully cooked over coals, without flames. Serve the kebab with herbs, pomegranate seeds, and sauces — for example, tkemali, garlic water, or pomegranate sauce.
- Lamb: 1 kg
- Onion: 8 heads
- Pomegranates: 1 piece
- Sea salt: to taste
2
You can prepare eggplants as a side dish. Remove the stem and make a shallow cut along each eggplant. Fill it with pepper, salt, and insert a piece of lamb fat. Optionally, you can add parsley, mint, or cilantro.
- Eggplant: 4 pieces
- Lamb tail fat (kurdyuk): 60 g
- Ground black pepper: to taste
- Fresh mint: to taste
- Cilantro: to taste
- Parsley: to taste
3
Skewer the eggplants and grill them over coals until they become soft. Don't forget to wash down the mcvadi with dry red wine.
- Eggplant: 4 pieces
- Dry red wine: to taste
