Georgia's most popular outdoor cooking tradition — chunks of pork neck marinated simply in onion and pomegranate juice, grilled over vine wood coals until charred outside and juicy within.
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.
Serves 4
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.
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.
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.
The simplicity is the point — do not add more spices. Georgian mtsvadi relies entirely on the quality of the pork and the heat of the fire.
Get the coals very hot before adding skewers — you want a fast sear, not slow cooking.
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
Best eaten immediately off the grill. Leftover cooked mtsvadi can be sliced and used in sandwiches with lavash.
Mtsvadi is one of the oldest cooking preparations in Georgian culture — grilling meat over an open fire is described in ancient Georgian chronicles. The association with vine wood is specific: Georgia is one of the world's oldest wine cultures (8,000 years), and vine prunings were the natural cooking fuel. Today mtsvadi is the centrepiece of Georgian outdoor gatherings (supras) and a symbol of Georgian hospitality.
Pomegranate is deeply woven into Georgian culture — the pomegranate tree is a national symbol and appears in Georgian art and architecture. The juice is mildly acidic, which gently tenderises the pork, but its primary role is flavour: a subtle fruity-tart note that complements pork without overpowering it. White wine or sparkling mineral water are practical alternatives.
Per serving · 4 servings total
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