Mtsvadi (Georgian Shashlik – Kebab on Skewers)

  • Total Time - 5 hours 30 minutes
  • Preparation and Cutting - 30 minutes
  • Marinating - 4-24 hours
  • Grilling - 20-30 minutes
  • Servings: 4
  • Country: Georgia
Georgian Shashlik Mtsvadi on metal skewers over hot coals, with pieces of onion.

Pork neck (collar) is most commonly used. If using lamb or beef, the marinating time should be longer (ideally overnight). It is important not to baste the meat during grilling to prevent washing away the salty juices. Serve with Georgian Shoti or Puri bread and Tkemali sauce.

Ingredients

For the Mtsvadi (Shashlik)

  • 1 kg Pork Neck (or lamb/beef)
  • 3 large Onion
  • 200 ml Dry White Wine
  • to taste Salt
  • to taste Freshly Ground Black Pepper

For Serving

  • to taste Tkemali Sauce (plum) or Sadzebeli
  • as needed Georgian Shoti Bread (Puri)

Instructions

Step 1: Preparing the Meat and Marinade

Cut the meat into large cubes (approximately 4-5 cm). The pieces should be uniform in size for even cooking.

Slice the onion into thick rings. Lightly crush half of the onion with your hands to release the juice.

In a large bowl, mix the meat, crushed onion, salt, and black pepper. Massage the meat with your hands for about 5 minutes to absorb the spices.

Pour in the white wine and add the remaining sliced onion. The meat should be covered. If not, you can add a little water and white vinegar. Cover and marinate in the refrigerator for at least 4 hours, ideally 12-24 hours.

Step 2: Threading and Preparing the Fire

Remove the meat from the marinade. Thread the meat pieces onto long, flat metal skewers (shampuri). Do not push them too close together to allow them to cook on all sides. You can place onion rings (from the remaining marinade) between the meat pieces.

Prepare the fire on the grill. Traditionally, vine wood or charcoal is used. It is important not to grill over an open flame, but only over hot coals that have an even temperature.

Step 3: Grilling

Place the skewers over the coals. The temperature should be high, but without flames.

Turn the skewers regularly (every 2-3 minutes) so the meat cooks evenly and develops a crispy crust. The entire process should take 20-30 minutes, depending on the meat thickness and the heat of the coals.

If the meat seems dry, you can brush it with the remaining marinade. Only baste the meat, not the coals, for the last 5 minutes.

The meat is done when it is juicy inside and has a nice dark colour outside (the internal temperature should be approximately 70 °C (158 °F) for pork).

Step 4: Serving

Serve the hot Mtsvadi shashlik immediately, either directly on the skewers or slide it into a large bowl and cover it with onion and fresh herbs.

Serve with fresh Georgian bread (Puri), which is ideal for soaking up the juices, and with Georgian sauces (Tkemali, Sadzebeli) and salads.