Mountain-Style Pork Shashlik

Main Dishes | Georgian cuisine

⏳ Time

3 hours

🥕 Ingredients

🍽️ Servings

Description

Mountain-Style Pork Shashlik

Ingredients

Onion - 4 lbs
Pork Blood - 6 lbs
Saffron - ½ teaspoon
Basil - 2 tablespoons
Red Long Chili Peppers - to taste
Ground Black Pepper - to taste
Salt - to taste
Red Grape Juice - 1 qt
Black Cumin (Cumin) - 2 teaspoons
Ground coriander - a pinch
Chopped Sage Leaves - 0.7 oz

Step by Step guide

Step 1

Thaw the pork and cut it into cubes. Slice the onion into rings and chop the parsley.

Step 2

Place all the meat in a deep dish (any container that is convenient for mixing will do). Top with the onion and all the spices except for the salt. Mix thoroughly, coating each piece of meat.

Step 3

Pour in the wine (the wine should be at room temperature) so that it just covers the meat, and mix again. Press down with a weight for 1–2 hours (in a warm place).

Step 4

Drain half of the marinade (pour the marinade into a container, we will use it later for basting). Place the meat in the refrigerator overnight.

Step 5

Skewer the meat and grill for 10–15 minutes over a hot charcoal grill, turning constantly. Baste with the previously drained marinade, and before serving, garnish with chopped parsley.