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Mtsvadi

Name: Mtsvadi
Total time: 40 min
Yield: Serves 4
Cuisine: Georgia
Ingredients: 600g Pork Shoulder (in one piece); 2 Onion; 2 tsp Salt; A pinch Black Pepper; To taste Pomegranate Seeds (to serve); 2 tbsp Red Wine (optional)

Main Dish

⏱ 40 min

👥 Serves 4

Difficulty ⭐⭐

Pork skewers grilled over grapevine embers — the barbecue at the heart of a Georgian feast.

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📖 The Story Behind This Dish

Mtsvadi is Georgia's version of barbecue. In Georgia, often called the birthplace of wine, the traditional fuel is charcoal from pruned grapevines. Pork, beef, or lamb is marinated simply with salt and onion, threaded onto long iron skewers, and grilled over the coals. It's essential at a supra, the Georgian feast, served with red wine.

🌆 Where it's eaten: In a Georgian garden, grapevine embers glow red as long iron skewers are turned over them before the feast.

🥕 Ingredients (serves 4)

Pork Shoulder (in one piece) 600g
Onion 2
Salt 2 tsp
Black Pepper A pinch
Pomegranate Seeds (to serve) To taste
Red Wine (optional) 2 tbsp

👩‍🍳 Instructions

Cut the pork into bite-sized cubes.
Slice the onion and massage it into the meat in a bag with salt, pepper, and red wine.
Marinate in the fridge for at least 3 hours, ideally overnight.
Thread onto skewers and grill slowly over embers, turning to cook all sides.
Slide off the skewers and scatter with pomegranate seeds.

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