Georgian Mtsvadi (Grilled Pork Skewers)

About This Recipe

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.

Ingredients

Serves 6

• 1 kgpork shoulder(cut into large cubes)
• 2yellow onions(sliced)
• 3 tbspred wine vinegar
• 3 tbspolive oil
• 1 tspfine sea salt
• 0.5 tspblack pepper
• 1lemon(cut into wedges)
• 2 tbspchopped fresh cilantro

Instructions

1. 1

   Marinate the pork

   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.

2. 2

   Thread the skewers

   Thread the marinated pork cubes onto skewers, discarding the marinating onions or reserving them to grill alongside.

3. 3

   Heat the grill

   Preheat a grill or prepare hot coals, ideally from grapevine wood for the most traditional flavor.

4. 4

   Grill the skewers

   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.

5. 5

   Rest

   Let the skewers rest for a couple of minutes.

6. 6

   Serve

   Serve hot with lemon wedges, fresh cilantro, and traditionally alongside grilled tomatoes and fresh Georgian bread.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions