Mtsvadi

Cut the meat into generous five-centimeter cubes, leaving some fat on for flavor and moisture during the high-heat grilling.

Toss the cubes with sliced onion rings, pomegranate juice, wine, salt, pepper, and tarragon, then marinate for at least three hours.

Thread the marinated meat onto long vine-wood skewers, leaving small gaps between pieces to ensure even heat penetration.

Grill over glowing grapevine embers, turning every few minutes and basting with the remaining marinade and onion juices.

Cook for twelve to fifteen minutes total for medium, allowing the outside to char while keeping the interior pink and juicy.

Serve immediately on the skewers with sliced red onion, a dusting of sumac, fresh herbs, and tkemali sauce on the side.