Pork Mtsvadi (Georgian Skewered Pork)

1. 1

   Cut the pork into approximately 3-4 cm cubes. Try to make all pieces the same size for even cooking.

   10 min

2. 2

   Slice the onion into rings or half-rings. In a large bowl, mix the meat with the sliced onion, salt, and black pepper. Optionally, you can add a little white wine vinegar.

   5 min

3. 3

   Mix well by hand to ensure the spices are evenly distributed. Cover the bowl and let it marinate at room temperature for at least 30 minutes, or in the refrigerator for 2-3 hours (or overnight).

   30 min

4. 4

   Thread the meat pieces onto skewers, trying to keep the pieces close but not too tightly packed, so they can cook well on all sides.

   10 min

5. 5

   Grill the mtsvadi over preheated embers (not open flame), turning frequently until golden brown on all sides and the meat is cooked through. This will take approximately 15-20 minutes, depending on the size of the meat and the heat of the embers.

   20 min

1 serving ≈ 300 g

Nutrition values are estimates. - means data is unavailable.