Mtsvadi
Mtsvadi (მწვადი): Georgian pork skewers grilled over vine cuttings
Mtsvadi are the grilled skewers of the Georgian supra and every summer picnic, and in the wine region of Kakheti they are cooked over the embers of dried grapevine cuttings left from pruning. This version is pork: chunks of fatty pork neck marinated simply with onion, salt and pepper, threaded on skewers and grilled until charred at the edges and juicy inside. Serve with raw onion rings, pomegranate seeds and tkemali (sour plum sauce). Chef's tip: keep the marinade simple; Georgians say good mtsvadi needs only good meat and good fire.
- Total time
- 40 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the skewers
To serve
Method
0/5 doneStep 1: Mix 2 ¼ lb boneless pork neck (collar) or shoulder with the grated part of 2 onions, 1 tsp black pepper, 1 tsp ground coriander and 1 tbsp red wine vinegar. Cover and marinate in the fridge for 4 hours or overnight. Never marinate meat at room temperature.
10 minStep 2: Light a charcoal or wood grill and let it burn down to glowing embers with a light covering of ash, or heat a grill pan over a high heat.
30 minStep 3: Thread the pork onto metal skewers, alternating with some of the onion rings, leaving a little space between pieces. Season with 1 ½ tsp salt just before grilling.
8 minStep 4: Grill for 15–20 minutes, turning every few minutes, until browned and charred at the edges. Pork chunks are safe at 145°F in the centre followed by a 3-minute rest; cut one open: the juices should run clear. A common mistake is flames from dripping fat; move the skewers to a cooler part of the grill if they flare.
20 minStep 5: Rest the skewers for 3 minutes. Slide the meat onto a platter with 1 red onion, 4 tbsp pomegranate seeds and 1 handful fresh coriander and parsley, with ½ cup tkemali (sour plum sauce) on the side.
3 min
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 48 g
- Carbs
- 8 g
- Fat
- 36 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mtsvadi take?
- About 40 minutes in total: 20 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of ground coriander?
- Coriander seeds, toasted and ground.
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