Chunks of marinated pork threaded onto skewers and grilled over open flame or hot coals, a beloved Georgian barbecue tradition.
Georgian Mtsvadi is a real, traditional Georgian dish, known as Grilled Pork Skewers. Chunks of marinated pork threaded onto skewers and grilled over open flame or hot coals, a beloved Georgian barbecue tradition.\n\nMtsvadi is central to Georgian supra (feast) culture, traditionally grilled over grapevine wood coals at outdoor gatherings, with the meat marinated simply to let the smoky char and quality of the pork shine through.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Georgian home cooking, not a generic stand-in for a search term.
Serves 6
Combine the pork cubes with sliced onion, vinegar, olive oil, salt and pepper in a bowl or bag. Marinate for at least 2 hours, or overnight in the fridge for best flavor.
Thread the marinated pork cubes onto skewers, discarding the marinating onions or reserving them to grill alongside.
Preheat a grill or prepare hot coals, ideally from grapevine wood for the most traditional flavor.
Grill the pork skewers over high heat for about 4 to 5 minutes per side, turning to char evenly on all sides, until cooked through.
Let the skewers rest for a couple of minutes.
Serve hot with lemon wedges, fresh cilantro, and traditionally alongside grilled tomatoes and fresh Georgian bread.
Marinate for at least a couple of hours, ideally overnight, so the vinegar and onion tenderize the pork and infuse it with flavor.
Cut the pork into fairly large, even cubes so they cook through without drying out on a hot grill.
Turn the skewers regularly for even charring on all sides rather than leaving one side too long.
Use lamb or beef instead of pork for other traditional mtsvadi variations.
Grill vegetables like tomatoes, eggplant and bell peppers alongside for a full Georgian barbecue spread.
Serve with a side of tkemali (sour plum sauce) for a traditional tangy dip.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Mtsvadi is central to Georgian supra (feast) culture, traditionally grilled over grapevine wood coals at outdoor gatherings, with the meat marinated simply to let the smoky char and quality of the pork shine through.
It's the traditional fuel for authentic Georgian flavor, but any hot charcoal or wood grill works well as a substitute.
It likely wasn't marinated long enough, or was overcooked — marinate for at least a couple of hours and grill just until cooked through, checking with a thermometer if unsure.
The pork can marinate up to 24 hours ahead; grill fresh just before serving for the best texture and flavor.
Per serving (260g / 9.2 oz) · 6 servings total
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