Mtsvadi

Ingredients

• 500 g Pork Shoulder
• 1 pcs Onion
• 120 ml Pomegranate Juice
• 1 tbsp Red Wine Vinegar
• 1 tbsp Adjika
• 2 tsp Khmeli Suneli
• 1 tsp Blue Fenugreek
• 3 pcs Garlic
• 2 tsp Kosher Salt
• 0.5 tsp Black Pepper
• 1 tbsp Sunflower Oil
• 12 g Cilantro
• 12 g Parsley
• 40 g Pomegranate Seeds

Method

1. In a glass or stainless bowl, combine {onion}, {pomegranate_juice}, {red_wine_vinegar}, {adjika}, {khmeli_suneli}, {blue_fenugreek}, {garlic}, {kosher_salt}, {black_pepper}, and {sunflower_oil}. Add {pork_shoulder}, toss well to coat, and massage until every piece is slick. Cover and marinate in the refrigerator until the meat smells deeply aromatic and slightly tacky.
2. Thread the marinated {pork_shoulder} onto skewers, shaking off excess {onion} so the meat can char instead of steam. Leave a little space between pieces and keep the skewers compact for even cooking.
3. Heat a grill or grill pan over medium-high heat until very hot. Grill the skewered {pork_shoulder}, turning every few minutes, until well browned with lightly charred edges and an instant-read thermometer reads just below final doneness. Season lightly with more {kosher_salt} as it cooks so each layer is well seasoned.
4. Transfer the grilled {pork_shoulder} to a warm plate and rest until the juices settle and the carryover heat finishes the center without drying the exterior.
5. Slide the rested {pork_shoulder} from the skewers onto a platter. Scatter with {cilantro}, {parsley}, and {pomegranate_seeds} for brightness and crunch, then serve immediately while the edges are still hot and smoky.