Mtsvadi - Georgian Pork Skewers
Mtsvadi (pronounced mts-vah-dee) is a traditional Georgian dish consisting of skewered and grilled chunks of meat, a local version of shish kebab. It is a highly popular dish in Georgian cuisine and is often considered an integral part of a traditional Georgian feast or supra.
Things to know:
What is mtsvadi in English?
Mtsvadi is traditional Georgian barbeque, very juicy and delicious. Georgia’s Kakheti region is especially famous for preparing most delicious barbeque in whole country. Georgian barbeque can be made from pork and veal as well, yet pork mtsvadi is more popular.
What’s the best cut of meat for Mtsvadi?
Pork Shoulder: This is the main protein in our Shashlik, providing a rich, meaty flavor. The best part is that even though it’s an inexpensive cut of pork, it turns out absolutely delicious.
Is Mtsvadi the same as shashlik?
In Georgia, shashlik is known as mtsvadi.
How is mtsvadi traditionally cooked?
Grill over embers (traditionally, vine clippings or azalea bush is used) for about 25 minutes, rotating frequently. Serve topped with pomegranate seeds.
How long should you marinate mtsvadi?
Rub the spices into the meat well, then cover and pop into the fridge to marinate for a couple of hours at least. Overnight is even better. An hour before you want to serve, remove the meat from the fridge and let it return to room temperature.
Ingredients:
2 lb pork shoulder cut into 1 ½ inch pieces
2 large red onions grated
2 1/2 cups red wine vinegar
2 t salt
1 t pepper
2 zucchini cut into ¼ – ½ inch slices
15 cherry tomatoes
For Shashlik Sauce
¼ t cumin
3-4 cloves garlic
1 stalk celery
½ c dill
1 avocado
½ c cilantro
2 T olive oil
1 T Balsamic vinegar or lemon juice
1 t salt
½ t pepper
1 T cold water
To make Mtsvadi
1. In a large bowl combine pork, onion, red wine vinegar, salt and pepper. Cover the bowl with a plastic wrap or lid and marinate for 2 hours or overnight.
2. If you use the wood skewers, make sure to soak them in water for a minimum of 30 minutes before grilling. This will keep them from burning up on the grill.
3. Thread the meat, sliced zucchini and tomatoes onto the skewers.
4. Preheat the grill to a medium high heat.
5. Grill for 15-20 minutes turning from time to time, until Shashlik is brown on the sides and cooked through. (After 15 minutes, remove one piece of Shashlik from the skewer and slice in half. If it’s no longer pink in the centre, Shashlik is ready.)
6. Remove pork, zucchini and tomatoes from skewer and place in a large bowl. With your hands, squeeze pomegranate arils over the pork (or pour 1/4 of pomegranate over the contents of the bowl).
7. Serve and enjoy! Though not traditional, we served ours over saffron rice.
To make Shashlik Sauce
1. In a blender or food processor combine all ingredients for the sauce and process until creamy. Serve immediately with Shashlik.
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