Entree: Georgia – Imereti – მწვადი ➤ mtsvadi (Charcoal-grilled skewers of marinated meat)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 12 min

Additional 3 hrs

Total 3 hrs 10 min

Ingredients

- 2 lb (900 g) pork shoulder, trimmed and cut into 1.5-inch (4 cm) cubes
- 1/2 cup (120 ml) dry white wine
- 3 tbsp (45 ml) white wine vinegar
- 1 large onion, finely grated or thinly sliced
- 4 cloves (about 12 g) garlic, minced
- 2 tbsp (30 ml) sunflower oil
- 1 tbsp (15 ml) khmeli-suneli (Georgian mixed spice) or substitute 1 tsp (2 g) ground coriander + 1/2 tsp (1 g) fenugreek
- 1 tbsp (15 ml) coarse salt
- 1 tsp (5 g) freshly ground black pepper
- 2 bay leaves
- 8–10 metal skewers or soaked wooden skewers
- 1/2 cup (120 ml) pomegranate seeds (optional, for garnish)
- 1 small red onion, thinly sliced for serving
- Fresh crusty bread for serving

Instructions

1. Combine the white wine, white wine vinegar, grated onion, minced garlic, sunflower oil, khmeli-suneli, salt, pepper and bay leaves in a bowl; add the pork cubes and toss to coat. Cover and marinate in the refrigerator for 2–6 hours, turning occasionally.
2. Preheat a charcoal grill or set a gas grill to high heat until hot and smoky. Thread marinated pork onto skewers, leaving small gaps between pieces for even cooking.
3. Grill the skewers over direct heat, turning every 2–3 minutes, until well charred on the outside and cooked through (internal temperature about 145°F / 63°C), about 10–12 minutes total depending on chunk size.
4. Remove from grill and let rest 3–5 minutes. Serve hot with thinly sliced raw onion, a sprinkle of pomegranate seeds if using, and crusty bread.