Georgian barbecue mtsvadi. Features of traditional barbecue cooking in Tbilisi.

The main element of a juicy Georgian shish kebab is high-quality meat combined with fresh vegetables. Unlike other cooking methods, Georgians do not soak meat in wine, mineral water or kefir, but despite this, the shish kebab turns out delicious and fragrant.

Differences of Georgian shish kebab

The word “shish kebab” comes from Azerbaijani, It means six pieces of meat. In Georgian cuisine, shish kebab is called “mtsvadi”, and traditionally cooks string no more than five pieces weighing about 70 grams.

The main point is to completely fry the meat, be it beef or pork. Mostly Georgians do not eat shish kebab with blood. To get juicy, but deep-fried meat, the pieces should be quite large.

How to choose the right meat?

Since most of the locals profess Christianity, there are no strict prohibitions on the use of pork in the country. However, Georgians prefer to use beef or veal. Chicken kebab is found in cafes in Tbilisi, and fish from sturgeon is found in Batumi.

It is especially important to buy fresh, preferably steamed, meat, which is most often sold at farmers' markets. A good butcher in Georgia is a friendly and honest seller who will always prompt and help friendly customers.

Cooking features

In the classic recipe, meat for mtsvadi is not pickled. Instead, add a little paprika, salt and hot red pepper. Onions enhance the taste of fresh meat, and vegetable oil reveals the aroma of spicy spices. At the same time, it is important to give pork shish kebab time so that it gets soaked and sated.

The best masters of mtsvadi in Georgia are considered Kakhetians, because they use the vine for frying meat. The advantages of using grapevine are fragrant oil and uniform gorenje coals, which provide a strong heat for a long time. The firewood of fruit trees is also well suited.

Rules for serving barbecue in Georgia

The Mtsvadi is not removed from the skewers for serving. As a rule, they are laid out on a large tray with pita bread, which absorbs meat juice. Shish kebab is usually served with herbs, red onions marinated in wine vinegar, and satsebeli or tkemali sauce.

Another way is to put the pieces of meat in clay pots, pour red onion on top and close for 5 minutes. To serve on the festive table, the pot should be abruptly turned over, and separately put dill, coriander and young garlic.

Baked vegetables are perfectly combined with mtsvadi: eggplants, mushrooms, tomatoes. A rich red wine, for example, the shavkapito variety, will suit the barbecue.

If you want to try the traditional juicy kebab in Georgia, then choose the proven kebabs with reviews in the Madloba catalog!