Georgian Grilled Pork Skewers (No Marinade)

Cooking method

1. Step 1:

   

   This recipe calls for pork. Traditionally you'd use fresh pork neck (collar), and the fresher the meat, the better the skewers taste. I'm cooking for a crowd here, so I've got 3 kg (about 6.5 lb) of meat for 8 skewers. Figure 300–400 g (about 3/4–1 lb) per skewer for one hearty serving. Take however much you need and go for it! Salt and pepper to taste. The flatbread and herbs are for a nice presentation — use as much as you like.

2. Step 2:

   

   For the special flavor that defines this recipe, you want grapevine wood. The heat of vine coals, that distinctive smoky aroma, and fresh meat are the three pillars this dish stands on!

3. Step 3:

   

   I light the vine wood and wait for the coals to ash over. Meanwhile I cut the meat into bite-sized pieces. Often the women in the group prefer smaller, daintier pieces, while the men want big, meaty chunks. Keep in mind the tastes of everyone you're feeding — and don't forget your own!

4. Step 4:

   

   Thread the meat onto the skewers.

5. Step 5:

   

   The coals are ready and the skewers are loaded. I set the meat over the coals — at just the right height, where the temperature is right: the skewers won't scorch too fast, they'll cook through evenly, and they'll take on a golden, appetizing crust. That distance depends on how much coal you have, how ready it is, and where you're cooking, but it's usually around 4 inches (10 cm), give or take a couple, between the meat and the coals.

6. Step 6:

   

   Trusting experience and instinct, I carefully test the heat above the coals with my hand to gauge the right height. And if you can't adjust the height — on a fixed grill, say — use as much vine wood as you need to get the right temperature at the level of your skewers.

7. Step 7:

   

   Grill until fully cooked, about 15 minutes give or take 5. As soon as I see the first sign of browning, I turn the skewers.

8. Step 8:

   

   I salt and pepper the browned side, then do the same to the second side once it's browned.

9. Step 9:

   

   After that, I turn the skewers a couple more times until they're done.

10. Step 10:

    

    To check doneness, I cut into a piece with a knife: the meat is juicy rather than dry, but no longer raw — which means it's ready!

11. Step 11:

    

    Just before that, I lay flatbread on the serving platter and get the herbs and onion ready for garnish.

12. Step 12:

    

    I quickly move the skewers off the coals onto the platter, garnish with herbs, and serve right away so they don't cool down! There's nothing like eating hot skewers with vegetables straight off the skewer, washed down with a cold beer. Skewers really belong outdoors — so enjoy them in the fresh air!