Classic barbecue pork with sauce “satsebeli” and a salad of grilled vegetables

Preparation. Classic barbecue pork with sauce “satsebeli” and a salad of grilled vegetables


  • Pork neck – 800 g
  • Dry red wine – 350ml
  • Salt
  • Pepper
  • Olive oil – 50 ml

“Satsibeli” For the sauce

  • Walnuts – 300g
  • Garlic – 0.5 pc
  • Pomegranate juice – 100 ml
  • Water – 150 ml
  • Red pepper – 2 tsp
  • Paprika- 0.5 tsp
  • Cilantro – 0.5 tsp
  • salt – 1 tbsp

For the salad

  • Eggplant – 2 pcs
  • Zucchini – 1 pc
  • Sweet pepper – 2 pcs
  • Tomatoes – 6 pieces

Honey glaze for vegetables

  • Olive oil – 5 tbsp
  • Powdered sugar – 1 tbsp
  • Salt – 1 tsp
  • Ground black pepper

Salad dressings

  • Olive oil – 2 tbsp
  • Honey – 1 tsp
  • Balsamic vinegar – 1 tsp
  • Salad onions – 1 pc


Wash and dry the meat. Excess fat cut away. Cut into pieces of 5×5 cm to better marinated and it was more comfortable there.

Tip: To choose a juicy barbecue neck of pork or pork loin.

Pour the meat with wine, salt. Cover with foil and let stand for 2 hours.

Tip: To kebab was tender, marinate it in a dry or semi-dry red wine. Marinate in a warm wine (38-42ºS). So skewers better and faster promarinuetsya. Do not marinate the meat in aluminum and wooden utensils, barbecue loses flavor, and the tree absorb meat juice.

Pour the marinade, dry the meat to excess moisture has not extinguished the fire and barbecue are not burnt. Add to the meat of the vegetable oil and black pepper, mix. Clean the pre-skewers and lemon skewer the meat across the grain, so as not to sap flowed once, and the structure of the meat is not spoiled. Fry the skewers on the grill at 200 degrees. Once the oil begins to flow, and you will hear the characteristic hiss, turn the skewers on the other side. Cook for 6 minutes on each side. Readiness check, notched meat with a knife.

Tip: water to extinguish the fire in the grill can not be! Just sprinkle with salt, she knocked the ashes from the embers, and they give a mild fever.

“Satsibeli” Sauce. Mix in a bowl of finely chopped cilantro and garlic, red chili pepper, paprika, chopped walnuts, pomegranate juice, and water. Bring to a thick paste.

Clean the peppers and cut into 4 pieces. Zucchini cut into slices 3 cm and 5 cm eggplant. To not bitter eggplant, marinate them in the marinade (1 liter of water + salt + 2 tablespoons sugar 1 tablespoon + 2 tablespoons of apple cider vinegar) to 20 minutes. Pepper and zucchini honey glaze in place for 20 minutes. Push each vegetable separately on a skewer. Eggplant and tomatoes cook for 4 minutes, and the zucchini and pepper for 3 minutes. Remove the vegetables from skewers and mix with dressing.