Entree: Georgia – Tbilisi & Eastern Georgia – მწვადი ➤ mts'vadi (Charcoal-grilled skewered meat, traditionally pork or lamb, seasoned simply with onions and salt)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 18 min

Additional 2 hrs

Total 2 hrs 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) pork shoulder, cut into 1½–2 in (3–5 cm) cubes
- 1 large (8 oz (225 g)) onion, thinly sliced
- 1 tbsp (18 g) coarse salt
- 1 tsp (5 g) ground black pepper
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) white wine vinegar or pomegranate juice
- 1 bay leaf (optional)
- Metal or wooden skewers (if using wooden, soak 30 minutes) 
- Extra coarse salt for finishing

Show original ingredient measurements

- 2 lb (900 g) pork shoulder, cut into 1½–2 in (3–5 cm) cubes
- 1 large (8 oz / 225 g) onion, thinly sliced
- 1 tbsp (18 g) coarse salt
- 1 tsp (5 g) ground black pepper
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) white wine vinegar or pomegranate juice
- 1 bay leaf (optional)
- Metal or wooden skewers (if using wooden, soak 30 minutes) 
- Extra coarse salt for finishing

Instructions

1. In a large bowl combine the pork cubes, sliced onion, coarse salt, ground black pepper, vegetable oil, and vinegar or pomegranate juice. Mix thoroughly so onion and seasonings coat the meat; cover and refrigerate for at least 2 hours or up to overnight.
2. If using wooden skewers, soak them in water 30 minutes before grilling. Thread the marinated meat onto skewers, leaving a little space between pieces for even cooking.
3. Prepare a hot charcoal grill or wood fire so coals are evenly hot; traditional mtsvadi is cooked over open coals. Place skewers over medium-high heat and grill, turning occasionally, until well browned and cooked through, about 12–18 minutes depending on cube size.
4. During the last few minutes, baste with a little extra oil and sprinkle a pinch of extra coarse salt to finish. Remove from grill and let rest 5 minutes before serving. Serve with raw onion slices and lavash or crusty bread.