Mtsvadi (Shashlik) di Pollo

Mtsvadi, known across the Caucasus as shashlik, is Georgia’s beloved skewered meat grilled over open flames. The chicken version, mtsvadi di pollo, features marinated pieces of poultry threaded onto flat metal skewers and cooked until charred outside and juicy within. The classic marinade typically includes chopped onion, vinegar or dry white wine, salt, and sometimes pomegranate juice or herbs like coriander and tarragon, which tenderize and infuse flavor. A great mtsvadi is defined by its balance of smoky, tangy, and savory notes, with meat that remains succulent rather than dry; the secret lies in careful grilling over glowing embers, not direct flame, and in the quality of the marinade’s acidity.

Regional variations throughout Georgia range from pork or beef (mtsvadi) to lamb, but chicken offers a lighter alternative. In Tbilisi, the dish is often accompanied by fresh vegetables, greens, and a side of tkemali (sour plum sauce) or pomegranate molasses. The venue Taglaura (Okrokana), as highlighted by the food creator *Sentieri Golosi*, serves an exceptional chicken mtsvadi that exemplifies these traditions, prized for its tender meat and deep smokiness. Outside Georgia, similar skewered chicken appears in Armenian, Azerbaijani, and Turkish cuisines, each with distinct marinades—such as yogurt or tomato-based sauces—yet the Georgian emphasis on a simple, acidic marinade and charcoal-grill technique remains the hallmark of an authentic mtsvadi.