Mtsvadi

Method

Combine the meat cubes with half the quartered onions, vinegar, olive oil, coriander seeds, black pepper and salt in a large bowl and marinate for at least 4 hours, preferably overnight, stirring occasionally. Thread the marinated meat onto soaked wooden skewers, alternating with the remaining fresh onion quarters, dividing the marinade vegetables between the skewers. Heat a charcoal barbecue or grill to high heat and place the skewers over the hottest part, cooking for 12-15 minutes, turning every 2-3 minutes to ensure even charring and cooking. The meat should be deeply browned on the outside whilst remaining juicy inside. Transfer to a serving platter and sprinkle generously with fresh chopped parsley, then serve immediately with Georgian bread, salads and adjika sauce.