How to make Kebab - Georgian style
03 May, 2014
Georgian kebab is made with beef or beef mixed with pork unlike the rest of the Caucasus where this dish is mostly made with lamb.

1.5 kg of pork mixed with beef
1-2 onions
2-3 cloves of garlic
1 tsp of cumin seeds
½ tsp of coriander seeds
A handful of dry barberries
Salt and pepper


When selecting the meat, make sure it is a bit fatty, because otherwise the kebab will be dry. If the beef is
lean, then make sure the pork is fatty, and vice versa.
Mince the meat or put it through a meat grinder using the largest grid. Make sure the result is chunky and not porridge-like. Add thinly chopped onions and garlic to the meat.
Fry cumin and coriander seeds on a dry frying pan so that their aroma is fully released. Make sure to shake the pan a bit so that the seeds don’t burn. Add the fried seeds to the meat as well. Sprinkle it with salt and pepper, add barberries and mix well.
Divide minced meat into portions the following way: take a handful and slam it on the table with all your might. Repeat several times. After you’re finished, put the meat into the fridge for 1.5 or 2 hours.
Prepare a brazier or a grill in the meanwhile.
Now to making the kebab itself: wet your hands and then mould the meat around a spit. However, it can be done without the spit if you can manage to give the kebab its intended sausage-like shape.

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How to make Kebab in Georgian style