About Georgian Kababi
Kababi is a Georgian minced-meat skewer. Georgia’s tourism authority describes a Tbilisi style made with chicken added to beef and pork, and recommends satsebeli alongside. This measured home version follows that three-meat idea; its exact proportions and seasoning are practical choices, not a single official formula.
The mixture is shaped around wide, flat skewers so it grips the metal instead of spinning when turned. Grated onion, garlic, cilantro and a restrained amount of coriander, cumin and mild red pepper season the meat without hiding it. A brief chill helps the skewers hold their shape on the grill.
Serve each hot skewer with thin lavash, sliced red onion and satsebeli if you like. Since this version contains ground chicken, check the centre of every skewer with a thermometer and cook it to 74°C; surface browning alone cannot confirm safety.
Kababi is made by seasoning minced meat, shaping it around skewers and grilling it. The official Tbilisi food guide describes one local version with beef, pork and chicken. Other Georgian recipes use different meat combinations and seasoning, so this recipe is presented as one measured Tbilisi-style home version rather than a rule for every kababi.
Finely grated onion contributes moisture and helps the meat bind, but squeeze away its excess liquid first. Mix the three meats firmly until the mixture feels tacky, then keep it cold. Wide flat skewers give more contact and support than narrow round ones; press the mixture evenly around each skewer and close the ends so it stays in place.
Grill over medium-high heat, turning every few minutes for even browning. Kebabs can look done before the centre is safe, particularly because this mixture includes poultry. Check each one at the thickest point and continue grilling until it reaches 74°C. Rest briefly, then wrap or serve with lavash, onion and satsebeli.
