Mtsvadi (Georgian Pork Skewers)

About This Recipe

Mtsvadi (მწვადი) is Georgian barbecue and it is a serious affair. Unlike the marinaded, sauced, complex barbecues of other cultures, Georgian mtsvadi is defined by restraint: the best pork (neck is essential for its fat marbling), marinated in nothing but sliced onion and acidic juice (pomegranate, white wine or mineral water), then grilled over vine wood (tkemali vine branches are preferred) at high heat. No sauce on the meat during cooking — the goal is caramelised, slightly charred exterior and pink, juicy interior, with the flavour of the pork itself and a faint smokiness from the vine wood. It is served with Georgian sauces (tkemali plum sauce, adjika), pickled vegetables and bread.

Ingredients

Serves 4

• 1 kgpork neck(cut into 4cm cubes)
• 3onions(thinly sliced)
• 150 mlpomegranate juice(or dry white wine or sparkling mineral water)
• 1 tspsalt
• 1 tspblack pepper(coarsely ground)
• 1pomegranate(seeds to garnish)
• 1 handfulfresh cilantro and parsley(to garnish)

Instructions

1. 1

   Marinate

   Combine pork neck, sliced onions, pomegranate juice, salt and pepper. Mix well, massaging the onion and juice into the meat. Marinate 2–6 hours refrigerated, or overnight.

   Pork neck is non-negotiable — the fat content and marbling of the neck is what makes mtsvadi juicy. Shoulder or loin will be dry.

2. 2

   Thread and grill

   Thread pork onto long metal skewers, alternating pieces with some of the marinated onion slices. Grill over very hot charcoal or wood embers (vine wood ideally) 15–18 min, turning every 3–4 min until charred at the edges and just cooked through.

3. 3

   Rest and serve

   Rest 5 min. Slide off skewers onto a platter. Scatter pomegranate seeds and fresh herbs over the top. Serve with tkemali plum sauce, adjika and lavash bread.

Variations

• •

  Lamb mtsvadi: use bone-in lamb shoulder pieces — a popular Georgian mountain variant

• •

  Add whole pickled garlic cloves between the pork pieces on the skewer

• •

  Beef mtsvadi: use ribeye cut into chunks — less traditional but popular in Tbilisi restaurants

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Best eaten immediately off the grill. Leftover cooked mtsvadi can be sliced and used in sandwiches with lavash.

Frequently Asked Questions