Mtzvadi
Mtzvadi or shashlik is the Georgian shish-kebab. This dish is very common on Tbilisi streets or on picnic sites. Georgians make mtzvadi from any type of meat be it beef, pork, chicken or lamb, but the latter is my favorite. Of course the best way to prepare it is on a charcoal grill (Georgians often use dry grape vines, adding some extra aroma), but you can prepare it in the oven as well, provided you have a grill mode.
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Preparation time: 50 mins
Difficulty level: Easy
Servings: 10
Ingredients
Preparation
1 Kg (2 lbs. 3 oz.) lamb
1 cup parsley
1 lemon
1 red onion
2 white onions
1 green bell pepper
4-5 ripe firm tomatoes
olive oil
salt
black pepper
Cut the lamb into cubes of about 2.5-3 cm (1"-1.5") and put in a bowl.
Chop the parsley, squeeze the lemon, cut the red onion into thin rings and add everything to the meat. Sprinkle salt and pepper and add 2 tbsps. olive oil.
Mix well, cover and keep refrigerated at least 8 hours. From time to time give it a good mix.
If using an oven, set the grid at the upper part of the oven and put a baking pan with some water underneath. Set the oven to the highest temperature in grill mode.
If using charcoal grill, lit the charcoals about half an hour before starting cooking (use natural charcoals, not the fast burning briquettes). The coals are ready when covered with gray ash.
Meanwhile cut the tomatoes into thick slices, one onion and the bell pepper into pieces size of the meat cubes.
Put the meat on skewers 4-5 pieces on each, with the vegetables in between.
Cut the remaining onion in half and rub it against the hot grid. Put the skewers on the grill and roast for about 10 minutes, flipping it every couple of minutes to get cooked evenly. When ready let rest a few minutes before serving.
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Tip: If using a charcoal grill, the fat from the meat will drip onto the coals, causing flames to burst out. These flames are shashlik's enemy. To fight it keep a bottle with water close, so you can sprinkle it on the flames.
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