Mtsvadi
In Georgia, mtsvadi is considered the original form of skewered grilled meat, with roots that may well predate the Russian term "shashlik," which later spread from Caucasian regions. At a traditional Georgian feast, the supra, mtsvadi holds a central place — not as a simple meat side, but as the meal's centerpiece, often accompanied by ritual toasts led by the tamada, the toastmaster of the table. The simplicity of the preparation is seen in Georgia as a sign of respect for the meat, not a lack of effort. Georgians often insist that good meat doesn't need a complicated marinade, just salt, pepper and the right fire — usually embers of grapevine wood, used precisely because the country has a winemaking tradition thousands of years old, and the wood left over from pruning vines was abundantly available anyway.
No heavy marinade — just salt, pepper and onion
Good meat doesn't need its flavor masked, only simple seasoning
Traditionally grilled over grapevine wood embers
The vine wood burns evenly and gives a subtle, floral smoke
Large chunks, cut with a layer of fat left on
The fat renders on the grill and keeps the meat juicy
Served wrapped in lavash, with tomatoes and raw onion
The bread soaks up the juices, and the freshness cuts through the richness
Ingredients 4 servings
- 1kg pork shoulder or neck, cut into large chunks
- 2 onions, sliced into rings, divided
- 2 tsp salt
- 1 tsp ground black pepper
- 3-4 bay leaves
- Metal or soaked wooden skewers
- Lavash or flatbread, for serving
- 2 tomatoes, sliced, for serving
- Tkemali sauce, for serving
How to make it
- 1CUT THE MEAT: cut the pork into large, even chunks, keeping a layer of fat on for juiciness.
- 2SEASON SIMPLY: mix the meat with the salt, pepper, half the onion and the bay leaves, let sit at room temperature 1-2 hours, or refrigerate overnight.
- 3THREAD THE SKEWERS: thread the meat chunks tightly onto the skewers, alternating occasionally with onion rings.
- 4GRILL OVER EMBERS: grill over hot wood embers (traditionally grapevine wood), turning often, until charred outside and juicy inside, about 15-20 minutes.
- 5LET IT REST: let rest a few minutes on the skewer before serving.
- 6SERVE: serve wrapped in lavash, with sliced tomatoes, raw onion and tkemali sauce.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
