Mtsvadi
Mtsvadi, from above
Non vegKakheti

Mtsvadi

Georgian shashlik: pork, fire, onions and not much else. Confidence is the main seasoning.

40 minTime
35 gProtein each
mildSpice
Vine branches and pork2 chapters · 1 min read

Make it your way

Grandma's wayPork neck over vine cuttings, onion and pomegranate.
The original
540kcalsame
35 gproteinsame
2 gfibresame
40minutessame

Per serving, worked out from the ingredient table.

Ingredients

5 servings
Pork1 kg pork neck, 4 cm chunks
Onion3 medium, 2 sliced into rings, 1 for serving
Salt2 tsp
Black pepper1 tsp, coarsely ground
Pomegranate seeds½ cup seeds, half squeezed for juice
Coriander leaves (cilantro)to garnish

Method

4 steps
  1. 1Toss the pork with salt, pepper and two sliced onions, squeezing the onion to release its juice. Cover and chill for at least 3 hours or overnight.
  2. 2Thread the meat onto skewers, leaving small gaps.
  3. 3Grill over glowing coals, turning often, until browned and cooked through.
  4. 4Slide onto a platter, scatter with raw onion rings, pomegranate juice and seeds and coriander.
Serve it like this

Pile the meat on a platter or a sheet of lavash, raw onion rings and pomegranate seeds on top.

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Make it a meal

What goes with Mtsvadi: a bread or rice, a side, something to drink and something sweet.

Bread or rice Lavash60 min
Bread or rice Mchadi30 min
On the side Badrijani nigvzit50 min
On the side Pkhali35 min
To drink Kokum sharbat25 min
Something sweet Churchkhela80 min
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