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Mtsvadi – Georgian Pork Skewers (Shashlik)

Ingredients:

Pork neck

1.5 Kilograms

cut into 5 cm chunks

Onions

1 grated for marinating, 2 sliced into rings to serve

Salt

1 Tablespoons

coarse

Black pepper

1 Teaspoons

freshly ground

Pomegranate seeds or juice

to serve

Fresh herbs (cilantro, tarragon, basil)

to serve

Preparation mode:

👉 Mtsvadi is the Georgian version of shashlik – juicy chunks of pork grilled on skewers over glowing coals. Georgians keep it simple: good meat, salt, fire and a sprinkle of pomegranate and raw onion at the end.

🇬🇪 What Is Mtsvadi?

Mtsvadi (მწვადი) means “grilled” and is the centerpiece of any Georgian outdoor feast. The most traditional way is to cook it over dried grapevine branches (vazis chechkhi), which give a sweet, smoky flavor. Pork neck is the classic choice because its fat keeps the meat juicy.

🍳 How to Make Mtsvadi

1. Season the meat. Mix the pork with the grated onion, salt and black pepper. Cover and leave for 1–2 hours (or overnight in the fridge)

2. Prepare the fire. Light the grill and let the wood or charcoal burn down to hot, glowing coals with no flames

3. Skewer. Thread the meat tightly onto skewers, removing the grated onion

4. Grill. Grill for 15–20 minutes, turning regularly, until browned outside and juicy inside. If flames flare up, sprinkle with a little water or wine

5. Serve. Slide the meat onto a platter, scatter with onion rings, pomegranate seeds and fresh herbs

😋 Why You’ll Love Mtsvadi

Smoky, juicy and simple – mtsvadi lets the quality of the meat speak, and it brings everyone around the grill.

💡 Tips for the Best Mtsvadi

Use fatty pork neck for the juiciest skewers.
Grill over coals, not flames.
Don’t marinate in vinegar – it toughens the meat.
Vine branches give the most authentic flavor.

🍽️ How to Serve Mtsvadi

Serve with tkemali sauce, fresh vegetables, herbs and Georgian bread. A glass of Saperavi wine is the classic match.

❓ Mtsvadi FAQ

What is the difference between mtsvadi and shashlik?
They are very similar; mtsvadi is the Georgian name and is usually seasoned only with salt and pepper.

Can I make mtsvadi with lamb or beef?
Yes – lamb and veal mtsvadi are also popular.

👉 Learn more about Georgian cuisine: https://en.wikipedia.org/wiki/Georgian_cuisine

More Georgian recipes on my website:
👉 https://cuisinesguide.com/recipe-cuisine/georgian-cuisine/
👉 Khachapuri (Georgian Cheese Bread)
👉 Chicken Shkmeruli – Georgian Garlic Chicken

Footnotes:

Photo: Shashlik by Игоревич, Wikimedia Commons, public domain. Cropped and color-adjusted by Cuisines Guide.