Mtsvadi: Georgian Pork Skewers on Vine Wood

Mtsvadi: Georgian Pork Skewers on Vine Wood

Mtsvadi is Georgian shashlik cooked over grapevine charcoal. In Georgia, shashlik is a ritual and a philosophy: the right fire, the right meat, the right tamada.

History of the dish

Mtsvadi has been cooked in Georgia for thousands of years. Grapevine charcoal gives the meat an aroma unachievable with other charcoal. Traditionally mtsvadi is marinated only with onion and pomegranate juice — no excess spices.

Key ingredients

Pork (neck or ribs), onion (in rings), salt, pomegranate juice or red wine, black pepper. Minimum spices — quality of meat and fire matter most.

How to cook at home

Marinate the meat with onion for 2–4 hours in the fridge. Thread onto skewers tightly. Grill over well-heated coals with no flame, turning every 3–4 minutes. Baste with wine as you turn.