Margarita's International Recipes



Georgian Meat Skewers

Grilled skewed meats are popular in Georgia. Young, tender cuts are cooked plain but tougher ones are marinated, often in pomegranate juice. I used this recipe with both pork loin and beef sirloin tip, and it was definitely much better with the beef. Given that we're in winter, I broiled rather than grilled the kebabs.

My favorite part of the dish, however, were the onions!

Georgian Meat Skewers


  • 3 to 4 lbs beef, pork or lamb, cubed
  • 2 large onions, sliced into rings
  • 1/2 cup red wine vinegar
  • 1/2 cup pomegranate juice
  • salt & pepper to taste.
  • 1 Tbsp. oil


Place all the ingredients in a bowl and marinate in the refrigerator for 3 to 4 hours.

Preheat broiler

Remove meat and onions and reserve separately.

Place meat into skewers and then broil for 4 minutes. Turn, baste with marinade and broil for 4 to 6 more minutes, or until done.

Meanwhile, heat oil over medium-high heat in a saute pan. Add reserved onion rings, turn heat to medium-low, and cook until onions are soft. Serve as a side dish.

Adapted from Andrei Utkin's recipe at

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