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Savory Georgian Mtsvadi Pork Skewers Recipe with Pomegranate Tkemali Sauce Made Easy

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This recipe features smoky, juicy Georgian pork skewers paired with a bright, tangy pomegranate tkemali sauce, perfect for quick, flavorful grilling.

Ingredients

Scale
  • 2 lbs pork shoulder, cut into 1.5-inch cubes
  • 3 cloves garlic, minced
  • 1 medium onion, finely grated or pureed
  • 2 tbsp red wine vinegar (or apple cider vinegar)
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 1/2 tsp ground black pepper
  • 1 tsp salt (adjust to taste)
  • 2 tbsp vegetable oil or sunflower oil
  • 1 cup sour plum puree or store-bought tkemali sauce (substitute with sour cherry or cranberry sauce if needed)
  • 1/2 cup fresh pomegranate juice (or bottled 100% pomegranate juice)
  • 2 cloves garlic, minced (for sauce)
  • 1 tsp fresh dill, finely chopped (optional)
  • 1 tsp fresh cilantro, chopped
  • 1/2 tsp ground coriander (for sauce)
  • 1/4 tsp chili flakes (optional)
  • Salt to taste (for sauce)
  • 1 tbsp honey or sugar

Instructions

  1. Prepare the Pork Marinade: In a large bowl, combine minced garlic, grated onion, red wine vinegar, ground coriander, smoked paprika, black pepper, salt, and vegetable oil. Mix well.
  2. Marinate the Pork: Add cubed pork shoulder to the marinade, toss to coat thoroughly. Cover and refrigerate for at least 2 hours, ideally overnight.
  3. Preheat Grill or Grill Pan: Heat grill to medium-high (about 400°F or 200°C) or heat grill pan on stovetop over medium-high heat.
  4. Skewer the Pork: Thread marinated pork cubes onto skewers, leaving small gaps between pieces.
  5. Grill the Skewers: Place skewers on grill, turning every 3-4 minutes for 10-12 minutes until pork reaches 145°F (63°C) internal temperature.
  6. Prepare the Pomegranate Tkemali Sauce: In a small saucepan, combine sour plum puree, pomegranate juice, garlic, dill, cilantro, ground coriander, chili flakes, salt, and honey. Simmer gently over low heat for about 10 minutes until slightly thickened.
  7. Rest the Meat: Remove skewers from grill and let rest for 5 minutes.
  8. Serve: Plate the skewers and drizzle generously with the pomegranate tkemali sauce. Garnish with fresh herbs if desired.

Notes

Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning. Use medium-high heat to avoid charring outside while keeping inside juicy. Rest meat after grilling for best juiciness. Simmer tkemali sauce gently to avoid bitterness. Sauce tastes better after resting for a day. Leftover pork reheats well in skillet or broiler.

Nutrition

Keywords: mtsvadi, Georgian pork skewers, pomegranate tkemali sauce, grilled pork, smoky pork skewers, traditional Georgian recipe, easy grilling recipe, gluten-free pork skewers

Find it online: https://sweetstirring.com/savory-georgian-mtsvadi-pork-skewers-recipe-with-pomegranate-tkemali-sauce-made-easy/