Search locations or food
OR
Already have an account? Log in
OR
Authentic Mtsvadi Recipe Georgia, Europe
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Mtsvadi is a traditional Georgian dish of skewered and grilled chunks of meat, akin to the kebabs found in many cultures. The most authentic version of mtsvadi is made with pork, though lamb and veal can also be used. The meat is often marinated beforehand in a mixture of onions, vinegar, pomegranate juice, and various spices, enhancing its flavor and texture. In Georgian culture, cooking mtsvadi is considered an art form and a communal activity. Traditionally, its preparation takes place outdoors over an open flame, and either vine cuttings or azalea bush is used for the embers. Once grilled to perfection, mtsvadi is typically served with traditional Georgian sides, such as fresh vegetables, Georgian bread (like shoti), and a variety of sauces, including tkemali (a sour plum sauce) or satsebeli (a tomato-based sauce).
Pair with
Serve With
Cooking tips
-
meat
The traditional choice is pork, more specifically Kakhetian pork. However, veal, lamb, chicken, and seafood are often used. Interestingly, beef is not preferable and should only be used if any of the above are not available. Look for fattier cuts, such as the neck, because it will not dry out on the grill. -
seasoning
The meat is typically marinated before grilling, often in a mixture of pomegranate juice, onions, salt, and pepper. However, the marinade can be customized by adding additional ingredients, such as herbs and spice mixes like khmeli suneli, wine, vinegar, vegetables, milk, and beer to create a unique flavor profile. -
grilling
The grilling process is key to achieving the right texture and flavor. Start grilling once the embers have cooled slightly and started to turn white. Regularly turn the meat to ensure even cooking and prevent it from drying out. If you're using fatty cuts, be cautious, as they may catch fire. In such cases, extinguish the flames with salt, pomegranate juice, or wine. -
if not grilling
Apart from grilling, mtsvadi are often prepared in the Georgian-style oven. For those who are not into grilling, the meat can be prepared in the oven or on the stove in a pan. -
when done
Once the meat is grilled, it is ready to be served and is often topped with slices of onion and pomegranate seeds. Also, it can be dunked into pomegranate juice or sliced vegetables.
Mtsvadi
PREP 30min
COOK 25min
RESTING 12h
READY IN 12h 55min
The following is the traditional mtsvadi recipe, adapted from the official tourism website of Georgia (georgia.travel). The pork is marinated in a mixture of onions and pomegranate juice and grilled over embers.
Ingredients
1 kg (2.2 lbs) pork
2 onions
500 ml (2 cups) pomegranate juice or Kakhetian white Qvevri wine
pomegranate seeds to scatter on top
Preparation
Step 1/5
Cut the meat into medium-sized cubes. Then, slice the onions.
Step 2/5
Add the meat, the onions, and the pomegranate juice to a large bowl. Mix, then cover with cling film and refrigerate overnight.
Step 3/5
The following day, thread onto wooden or metal skewers.
Step 4/5
Grill over embers (traditionally, vine clippings or azalea bush is used) for about 25 minutes, rotating frequently.
Step 5/5
Serve topped with pomegranate seeds.
Other authentic recipes
Rating And Comments
Rate It
Wanna try?
Add To List