Georgian barbecue without pork marinade on coals

Step-by-step cooking

1. Step 1:

   

   For shish kebab according to this recipe, pig meat is necessary. Classically, a fresh neck is assumed, while it should be taken into account that the tastier the barbecue will turn out, the fresher the meat. In this case, I cook for the company, so 3 kg of meat, all for 8 skewers. One such delicious kebab is enough for 300-400 grams on one skewer. Take the amount of meat you need and go ahead! Salt, pepper - to taste. Lavash and greens for a beautiful presentation, the amount is also to taste

2. Step 2:

   

   To get a special, recipe-defining taste, a vine is needed. The temperature of the coals of the vine and the special smell of smoke, as well as the freshness of the meat - three whales on which the taste of this barbecue stands!

3. Step 3:

   

   Kindle the vine, waiting for gray coals. At this time, I cut the meat into portions of edible size. It often happens that the female part of the company likes smaller, more expensive pieces. Men's - the pieces are large, saturated. Take into account the tastes of those who will be treated and do not forget about your own!

4. Step 4:

   

   Stringing meat on skewers.

5. Step 5:

   

   The coals are ready, the barbecue is strung. I put the meat on the coals. This must be done at such a height from the coals, where there is the same temperature - the shish kebab will not burn quickly, and it will bake inside evenly, and it will look blushy, with an appetizing crust. The distance depends on the volume of coals, on their "readiness" and on the place of cooking. Usually it is 10 plus or minus 5 cm between meat and coals.

6. Step 6:

   

   But trusting my intuition and experience, I carefully check the temperature over the coals with my hand and determine the necessary height. And if it is impossible to adjust the height - for example, in a barbecue - take as much vine as necessary in order to give you the temperature you need at the level of your kebabs.

8. Step 7:

   

   And fry until fully cooked for 15 plus or minus 5 minutes. At the same time, as soon as I noticed the first blush, I turn it over

9. Step 8:

   

   Salt and pepper the ruddy side of the kebab. I do the same with the second side when it is browned.

10. Step 9:

    

    And after a couple more times I turn the skewers until they are ready.

11. Step 10:

    

    To check the readiness, I cut with a knife and see that the shish kebab is not dry - juicy, but not raw already, which means it's ready!

12. Step 11:

    

    Shortly before that, I put lavash on a dish for serving shish kebab. I prepare greens and onions for decoration.

13. Step 12:

    

    I quickly remove the shish kebab from the coals on a dish, decorate it with herbs and serve it to the table so that it does not have time to cool down! How nice it is to eat hot shish kebab with vegetables right from the skewer, washed down with beer. As you know, it is not customary to cook shish kebab in the house, so enjoy your appetite in the fresh air!