Ingredients with Measurements:
- 2 lbs of beef or pork (cut into 1-inch cubes)
- 1 large onion (diced)
- 3 cloves of garlic (minced)
- 1/4 cup of olive oil
- 1/4 cup of red wine vinegar
- 1 tsp of salt
- 1 tsp of black pepper
- 1 tsp of paprika
- 1 tsp of cumin
- 1/4 cup of water
Special equipment needed:
- Skewers (metal or wooden, soaked in water for 30 minutes)
Step-by-step instructions:
1. In a large bowl, combine the diced onion, minced garlic, olive oil, red wine vinegar, salt, black pepper, paprika, cumin, and water. Mix well.
2. Add the cubed meat to the marinade and mix until all the meat is coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
3. Preheat the grill to medium-high heat.
4. Thread the marinated meat onto the skewers, leaving a little space between each piece.
5. Place the skewers on the grill and cook for 8-10 minutes on each side, or until the meat is cooked through and slightly charred.
6. Remove the skewers from the grill and let them rest for 5 minutes before serving.
Time:
Preparation time: 15 minutes
Marinating time: 2 hours or overnight
Cooking time: 16-20 minutes
5. Temperature:
Grill temperature: Medium-high heat
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 340
Fat: 22g
Protein: 31g
Carbohydrates: 3g
Fiber: 1g
Sugar: 1g
Sodium: 510mg
Substitutions for ingredients:
- Beef or pork can be substituted with chicken or lamb.
- Red wine vinegar can be substituted with white wine vinegar or lemon juice.
- Olive oil can be substituted with vegetable oil or canola oil.
Variations:
- Add chopped fresh herbs, such as parsley or cilantro, to the marinade for extra flavor.
- Use different spices, such as coriander or turmeric, to change the flavor profile.
- Add vegetables, such as bell peppers or cherry tomatoes, to the skewers for a colorful and nutritious addition.
Tips and tricks:
- Soak wooden skewers in water for at least 30 minutes before using to prevent them from burning on the grill.
- Don't overcrowd the skewers, leave a little space between each piece of meat for even cooking.
- Let the meat rest for a few minutes before serving to allow the juices to redistribute and keep the meat moist.
Storage instructions:
Leftover skewers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the skewers on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the skewers on a platter and garnish with fresh herbs, such as parsley or cilantro. Serve with a side of grilled vegetables or a salad.
Garnishes:
Fresh herbs, such as parsley or cilantro, can be used as a garnish.
Pairings:
Mtsvadi pairs well with a variety of side dishes, such as grilled vegetables, rice pilaf, or a salad.
Suggested side dishes:
- Grilled vegetables (zucchini, eggplant, bell peppers)
- Rice pilaf
- Salad (Greek salad, tomato and cucumber salad)
Troubleshooting advice:
- If the meat is sticking to the grill, brush the grill grates with oil before cooking.
- If the meat is cooking too quickly on the outside but still raw on the inside, lower the heat and cook for a longer time.
Food safety advice:
- Marinate the meat in the refrigerator to prevent bacterial growth.
- Use a meat thermometer to ensure the meat is cooked to a safe temperature (145°F for beef and pork, 165°F for chicken).
Food history:
Mtsvadi is a traditional Georgian dish that dates back to ancient times. It is typically made with beef or pork and marinated in a mixture of vinegar, oil, and spices before being grilled on skewers.
Flavor profiles:
Mtsvadi has a savory and slightly tangy flavor from the marinade, with a smoky and charred flavor from the grill.
Serving suggestions:
Serve Mtsvadi with a side of grilled vegetables or a salad for a complete meal.
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Region: Georgian