Mtsvadi

Mtsvadi is a traditional Georgian dish of skewered and grilled meat, widely considered the country’s answer to shashlik or kebabs. Its origins trace back to the Caucasus region, where open-fire cooking has been central to feasts for centuries. The key ingredients typically include pork or beef, cut into chunks and marinated in a mixture of chopped onions, red wine or vinegar, salt, and a blend of spices such as coriander, marjoram, and black pepper. Pomegranate seeds or juice are often added for a tangy-sweet note. What distinguishes a great version is the balance of a deeply charred, smoky exterior with a tender, juicy interior—achieved by careful grilling over hot embers, preferably grapevine wood for fragrance. Regional variations exist across Georgia: in Kakheti, the meat might be marinated with fresh tarragon and dry white wine; in Imereti, cooks sometimes add a dollop of matsoni (yogurt) to the marinade for tenderness. The same dish can be made with chicken or lamb, depending on the locale. In Tbilisi, the restaurant Veriko is praised for its rendition, as noted by the foodie account Sentieri Golosi. There the pork mtsvadi is grilled over vine coals and served with sliced onions, fresh herbs, and a tangy tkemali (plum sauce), embodying the ideal balance of tradition and execution.