In different countries, this dish is called differently: barbecue, kebab, souvlaki. In my native language, it is called the beautiful and tasty word “mtsvadi”, which always reminds me of noisy family feasts in Georgia.
Today, many traditions are forgotten, but we never break one of them. In the spring, when it gets quite warm, after the planting work is completed, the Georgians set the tables right on the street and celebrate this event in a big way. And of course, kebabs cooked on an open fire – from lamb, pork, veal or fish – become the crown dish of the holiday. Georgian cuisine is divided into Western and Eastern, and the latter is traditionally considered more “meat”. There has long been a custom on major holidays to make an amazing dish called “ox on a spit.” A calf is put inside a whole carcass of a bull, a lamb is put into a calf, a turkey is put into a lamb, a goose is put into a turkey, a duck is put into a goose. And of course, each ingredient is supplied with a huge amount of fresh herbs and spices, and then right on the street this building is grilled on coals. Now, of course, you almost never see this even in the oldest Georgian villages, but the love for meat cooked on coals has survived to this day.
People often ask me what is the secret of delicious kebabs, they try to find out some tricky marinade recipe. There is no secret, except for one thing – the ideal quality of meat and the correct degree of roasting. I take only fresh lamb meat for barbecue (up to 14 kilograms, no more!), I choose the most tender flesh from the tenderloin. And then everything is easy: put simple seasonings – and leave for 5 hours. Any strong spices clog the real taste of the product, so a little salt and pepper will be enough (for lovers of “spicy”, I advise you to dip the finished kebab in classic Georgian sauces – satsebeli or tkemali). Another important criterion is how the meat is fried. It is unlikely that anyone will like charred pebbles, so while cooking the kebab, you should constantly check the degree of its readiness, cutting off a piece with a sharp knife and piercing the meat with a fork. The perfect kebab is obtained when the meat is no longer red, but still a little pink. Fish barbecue is made from sturgeon, but I prefer trout. This fish does not need to be marinated for a long time – just half an hour before cooking, rub it with salt, add hot pepper and a little garlic.
Grilled Kalmakhi (trout)
For 4 persons
Preparation: 30 minutes
Preparation: 15 minutes
- 4 river trout
- 4 tsp olive oil
- 1 tsp seasonings “Svan salt” (a mixture of hot pepper, ucho-suneli and garlic)
- Salt pepper
Preparation
Peeled trout (kalmakhi – its Georgian name), without cutting, rub the outside with salt and pepper, and inside with “Svan salt” and leave for 30 minutes. Then lightly brush it with olive oil, place it on a wire rack and cook over low heat on the grill for about 15 minutes, constantly turning gently. You can put a dish with your favorite greens and fresh vegetables on the table – and a wonderful picnic is ready!
Lamb shashlik
For 4 persons
Preparation: 5 hours
Preparation: 20 minutes
- 1 kg lamb meat
- 1 onions
- 2 tsp salt
- 1,5 hours. L. black pepper
Preparation
Cut the lamb flesh into pieces of 60–70 g, and the onion into half rings. Salt, pepper and mix the meat with onions thoroughly with your hands. Leave for 5 hours in a cool place. Thread the pieces of meat on skewers at a small distance from each other and fry on the grill for 15-20 minutes, constantly turning the skewers. To check the degree of readiness, make small cuts. As soon as the meat inside acquires a soft pink color, the kebab can be served on the table.