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Mtsvadi's smoky crust forms as meat cooks over burning grapevine wood, infusing each piece with a subtle grape-flavored smoke unique to Georgia's vineyards. This is street food elevated through pure fire and technique, requiring nothing more than meat, salt, pepper, and skilled timing. Georgians eat mtsvadi with freshly baked bread and sharp mustard, often at outdoor gatherings where multiple grills produce clouds of smoke. The skill lies not in the marinade but in reading the fire and knowing precisely when to pull each skewer from the flames.
In a large bowl, combine the vegetable oil, red wine vinegar, lemon juice, ground coriander, ground cumin, paprika, dried thyme, dried oregano, black pepper, and salt.
Add the chopped onion and minced garlic to the bowl and mix well.
Add the meat cubes and toss to coat them evenly with the marinade.
Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
Preheat your grill to medium-high heat.
Thread the marinated meat cubes onto skewers, packing them closely together.
Place the skewers on the grill and cook for about 10-15 minutes, turning occasionally, until the meat is cooked through and has a nice charred exterior. The internal temperature should reach at least 145째F (63째C) for pork or 160째F (71째C) for lamb.
If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.
Remove the skewers from the grill and let the Mtsvadi rest for a few minutes.
Garnish with chopped fresh parsley and serve with lemon wedges on the side.
Enjoy your meal!
Mtsvadi is a traditional Georgian dish made of marinated meat, typically grilled on skewers.
Mtsvadi originates from Georgia, reflecting the country's rich culinary heritage.
Key ingredients include pork shoulder or lamb, onion, garlic, vegetable oil, red wine vinegar, and spices.
Mtsvadi takes approximately 145-155 minutes to prepare and cook.
Mtsvadi is often served with fresh vegetables, flatbread, and a tangy dipping sauce.