Chicken Mtsvadi

These Georgian-style grilled chicken skewers are a classic crowd-pleaser. They're simple to make and perfect topped with tkemali or satsebeli.

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Servings 4

Prep Time 15

Marinating Time 4

Total Time 4 25

Add the onion, pomegranate juice, garlic powder, paprika, sumac, salt and 2 tbsp of the oil to a large bowl. Whisk to combine. Add the chicken and mix to ensure that it is entirely covered in the marinade. Cover and refrigerate for at least 4 hours and up to 24 hours.
When ready to cook, put a large cast iron skillet or grill pan in the oven and preheat it to 200°C/400°F. Keep the skillet in the oven until the oven is completely preheated. This allows the pan to retain an even, hot temperature. While the skillet is preheating, remove the chicken from the marinade and place on skewers (see note 2), ensuring there is a couple of centimetres of space between each chicken piece.
Remove the skillet from the oven and place over medium heat. Add the remaining 1 tbsp of oil to the pan and place the chicken skewers on the pan, being careful not to overcrowd. Cook the skewers until they are browned and beginning to char - 4-5 minutes - before flipping and cooking on the other side, or until the internal temperature measures at least 75°C/165°F. Remove from the pan and allow to rest for at least 5 minutes before removing from the skewers and serving, topping with red onion and pomegranate seeds.

For best results, measure salt by weight, as different salts vary in crystal size and density.
If using wooden skewers, soak in water for at least 30 minutes before use.

Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.