Mtsvadi — Grilled Pork Shoulder Skewers with Tkemali & Onions

Ingredients

• 2 lb Pork Shoulder, in 1½-inch cubes
• 3 Onions, sliced into thick rings
• 1 tbsp coarse salt
• 2 tsp coarsely ground black pepper
• 3 tbsp pomegranate juice
• ½ cup tkemali or plum sauce
• 3 tbsp chopped cilantro
• 1 lemon, in wedges
• Lavash or flatbread, for serving

Method

1. Toss the Pork Shoulder with the salt, pepper, half the Onions, and the pomegranate juice. Leave 1 hour at room temperature or overnight in the fridge. Real mtsvadi uses almost no marinade — the onion and salt do the work.
2. Build a hot fire and let it burn down to glowing coals with no flame, or heat a grill to high and then turn one side off.
3. Thread the meat on skewers, packing the cubes close but not crushed, and discard the marinating onion.
4. Grill over the coals, turning every 2 minutes, for 12–16 minutes, until the outside is charred in patches and the center reads 145°F (63°C) for pork or 165°F (74°C) for poultry.
5. Rest the skewers 5 minutes on a bed of the fresh Onions rings, covered loosely — the steam softens the onions into the perfect condiment.
6. Serve with tkemali, cilantro, lemon, and warm lavash to slide the meat off the skewer.