Georgian Pork Skewers

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Georgian pork skewers are a beloved national dish, prized for their smoky char and juicy, herb-scented meat. The classic marinade relies on plenty of grated onion and a splash of pomegranate juice, which tenderizes the pork and adds a subtle tang. Grilled quickly over hot coals, the skewers develop a deep crust while staying tender inside.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 22 gFat
• 8 gSaturated Fat
• 8 gCarbs
• 1 gFiber
• 4 gSugar
• 36 gProtein
• 780 mgSodium
• 640 mgPotassium
• 55 mgCalcium
• 2 mgIron
• 6 mgVitamin C
• 15 mcgVitamin A

Ingredients

For the pork and marinade

• 2 lb (900 g) pork shoulder, cut into 1.5-inch cubes
• 2 large yellow onions, finely grated
• 1/4 cup pomegranate juice
• 4 cloves garlic, minced
• 2 tablespoons white wine vinegar
• 1 teaspoon ground coriander
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper

For the skewers and serving

• 12 metal or soaked wooden skewers
• 1 large red onion, cut into 1-inch pieces
• 1/4 cup chopped fresh cilantro
• Pomegranate seeds, for garnish
• Lemon wedges, for serving

Directions

1. In a large bowl, stir together the grated onion, pomegranate juice, garlic, vinegar, coriander, salt, and pepper until well combined.
2. Add the pork cubes and toss thoroughly to coat. Cover and marinate in the refrigerator for at least 2 hours, or overnight for the deepest flavor.
3. About 20 minutes before grilling, soak wooden skewers in water if using. Thread the pork onto the skewers, weaving in pieces of red onion between the meat cubes.
4. Prepare a charcoal or gas grill for direct high heat (around 450°F / 230°C). Brush the grates clean and lightly oil them.
5. Lay the skewers on the hottest part of the grill and cook, turning every 2 to 3 minutes, until the pork is deeply browned and charred in spots, 8 to 12 minutes total.
6. Move the skewers to a slightly cooler area of the grill for 2 more minutes, until the internal temperature reaches 145°F / 63°C for medium.
7. Transfer the skewers to a platter, cover loosely with foil, and let rest for 5 minutes to lock in the juices.
8. Sprinkle generously with fresh cilantro and pomegranate seeds, then serve hot with lemon wedges and flatbread.

Cook’s Notes

• Grated onion is the secret to the marinade — its natural enzymes tenderize the pork while the sugars caramelize into a beautiful char on the grill.
• For the most authentic flavor, use a charcoal grill and let the meat cook over real wood or vine-pruned grapevine embers.
• Do not skip the resting time after grilling; it keeps the juices locked inside the pork cubes so each bite stays tender.
• If pomegranate juice is unavailable, substitute 1 tablespoon of tkemali (Georgian sour plum sauce) or an extra splash of red wine vinegar.

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