Veal Mtsvadi (Georgian Skewered Meat)
This is authentic Georgian veal mtsvadi, distinguished by its juiciness and aroma. The traditional preparation method imparts exceptional tenderness to the meat, making it an ideal dish for any feast. Serve with fresh onions and tkemali plum sauce.
Time needs review. Step durations do not agree with the recipe summary.
Ingredients
Instructions
5 steps- 1
Cut the veal tenderloin into approximately 3-4 cm cubes. Slice the onions into rings.
10 min
- 2
Place the cut meat in a deep bowl, add salt, black pepper, and sliced onions. Mix well by hand to ensure the spices are evenly distributed. Optionally, you can add a little white wine vinegar. Cover and let it marinate at room temperature for at least 1 hour, or in the refrigerator for 2-3 hours.
60 min
- 3
Thread the marinated meat onto skewers, alternating with onion rings. Do not pack too tightly, so the meat cooks evenly.
10 min
- 4
Grill the skewers over hot coals or on a grill, turning periodically until the meat is browned on all sides and reaches the desired doneness (approximately 10-15 minutes).
15 min
- 5
Remove the cooked mtsvadi to a plate, cover, and let it rest for a few minutes to allow the juices to redistribute. Serve hot with fresh onions and tkemali sauce.
5 min
Nutrition
1 serving ≈ 341 g
Nutrition values are estimates. - means data is unavailable.
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