Meat Skewers – Geory Kavkaz

1. INGREDIENTS (Serves 4–6)

• 1.5–2 kg lamb or beef, ideally shoulder or leg—cut into 3–4 cm cubes
• 200 ml thick yogurt or kefir (optional marinade for tenderness)
• 3–4 tbsp animal fat (lamb fat or beef tallow) or high-heat oil
• 2 large onions, one grated (for marinade), one thinly sliced (for grilling)
• 5–6 garlic cloves, minced
• 2 tsp coarse salt, 1 tsp freshly ground black pepper
• 1 tsp paprika or Aleppo chili flakes (optional, for warmth & color)
• Flat metal or soaked wooden skewers

2. MARINATE & REST

1. Place meat cubes in a bowl.
2. Add yogurt (if using), grated onion, garlic, salt, pepper, and paprika.
3. Mix gently—just enough to combine.
4. Let it marinate for 1–2 hours at room temperature, or up to 6 hours in the fridge. This tenderizes without hiding the meat’s essence.

3. PREP THE FIRE & SKEWER

1. Build a medium-hot charcoal or hardwood fire—no flames, just glowing embers.
2. Thread marinated meat onto skewers, leaving space between pieces.
3. Slide the meat onto the hot grill or embers, placing onion slices tucked between some pieces for extra aroma.

4. GRILLING – CRUST, TURN, BASTE

1. Let skewers cook quietly for 4–5 minutes per side—don’t move or poke until the edge shows a good crust.
2. Rotate once or twice for even browning.
3. Optional punch: brush with melted fat or oil between turns to moisten and glisten.
4. Onions will char around the meat—these can be eaten alongside or used to soften juices.

5. REST, GARNISH & SHARE

1. Once skewers are deep-browned and meat is juicy inside, remove and let rest 5 minutes on a plate.
2. Garnish with chopped parsley, coriander, or extra onion on top.
3. Serve straight from the skewers, family-style—with accompaniments like:
   • Lavash or flatbread
   • Pickled vegetables, fresh salads, or fermented sides
   • Ajika (spicy paste) or plain yogurt
   • A pot of black tea or full-bodied red wine

🔥 NOTES

• “Fire over marinade, not flames over meat.” Let the embers do the work.
• Minimal seasoning—meat is the star; salt, pepper, and time bring it alive.
• Patience is power. A solid crust takes stillness and trust.
• Onion isn’t just garnish—it drips flavor into every bite.
• Communal eating is sacred—pass the skewers, break bread together, savor smoke and silence.