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Georgian shish kebab (Georgian Grilled Meats)


  • 2 kg of pork brisket on ribs
  • 100 ml of red wine vinegar
  • 4 big onions
  • salt, freshly ground black pepper
  • fresh flat cakes (unleavened wheat cake)
  • onions for giving


  1. Cut brisket identical parts (everyone has to contain a rib and a little fat).
  2. Cut onions half rings. Make marinade of wine vinegar, onions, salt and black pepper. Densely put meat in marinade and cover. Leave for 1–6 hours.
  3. Take skewers wide and flat that meat wasn’t turned when frying. Put on meat skewers so that it went along it and didn’t hang down. Pieces on each skewer have to be one size and quality for uniform pro-frying.
  4. Kindle coals in a brazier – they have to become covered with white ashes. Skewers lay at distance 4–6 inches from coals. Don’t forget them to twist sometimes. For full preparation of fresh meat 25-30 min. there are quite enough. After that it will begin to char.
  5. In big ware largely cut the remained onions, break flat cake on portion pieces.
  6. Take a piece of flat cake and remove with its help hot meat from skewers. Sprinkle on meat layers onions. It awakes to absorb taste of meat, to be fried and become a little separate snack.