Mtsvadi – The Heart of Georgian Culinary Tradition

Georgian Mtsvadi – The Soul of Kakhetian Feast

It can be said that grilled meat—what we call mtsvadi in Georgia—is one of the earliest thermally processed dishes in human history. Roasting meat over hot coals or embers is such a simple and universal method that almost every culture has its own version. Still, mtsvadi is considered a traditional dish of the Caucasian and Asian peoples.

In Georgia, while other countries may favor lamb or veal for their skewers, pork mtsvadi—especially made from local Georgian pig breeds—is by far the most popular. The cooking methods vary: mtsvadi can be grilled on metal or wooden skewers, baked in a tone (traditional clay oven), cooked in a pan, or roasted in an oven.

The Kakhetian Mtsvadi Phenomenon

Kakhetian mtsvadi holds a special place in Georgian gastronomy. The meat must come from a Kakhetian breed of pig, and the coals—usually made from vine shoots or the shrub “deki”—give the meat its unique flavor and tenderness. Often, during roasting, the meat is sprinkled with Kakhetian qvevri wine or pomegranate juice, enhancing its aroma and taste. This is why mtsvadi is often called the “pride of Kakhetian cuisine.”

The aroma of roasting meat fills Kakheti most strongly during “zaotoba,” a local festive period when families distill homemade chacha (grape vodka). Several households gather together, light the fire, prepare pork, grill mtsvadi, and toast to each other’s handiwork. Zaotoba and the so-called “ghoris khelekhi” (literally, “the pig’s feast”) are inseparable parts of Kakhetian tradition.

The meat is cut into medium-sized cubes, skewered, sprinkled with salt—no additional spices—and roasted over coals until perfectly browned. From time to time, it’s basted with Kakhetian wine. A quick feast follows: homemade pickles, freshly baked deda’s puri (mother’s bread) straight from the tone, hot juicy meat served with sliced onions—and sometimes pomegranate juice poured over the dish or served alongside. Glasses of freshly distilled chacha and amber qvevri wine clink, and you know you’ve found yourself in the best place at the best time.

The Secret to a Perfect Mtsvadi

Across Georgia, you’ll find countless variations of mtsvadi—each with its own technique. Some marinate the meat in wine, lemon juice, vinegar, herbs, or even beer, milk, or matsoni (fermented yogurt). Others use pomegranate juice or vegetables. Georgians also enjoy mtsvadi made from fish, veal, beef, chicken, mushrooms, or even shrimp, but the juicy, glistening pork mtsvadi remains the king of them all.

Good mtsvadi starts with quality meat. For example, if you’re using chalaghaji (a lean cut), it cooks quickly and can dry out easily—so it shouldn’t be mixed with fattier pieces. The coals shouldn’t be blazing hot; grilling should begin when they’re glowing gently and covered with a white ash layer. At this temperature, mtsvadi takes about 20–25 minutes to cook. In summer, it cooks faster than in winter.

If the meat is fatty and flames flare up, never pour water—use salt, wine, or pomegranate juice to calm the fire while keeping the temperature even. Though true Kakhetian mtsvadi is rarely marinated (basturma), a well-prepared marinade can enhance the flavor. The secret lies in timing and technique—how long you marinate and how you grill.

Mtsvadi doesn’t like to be left unattended. It must be turned frequently so it cooks evenly and forms that perfect golden crust while staying juicy inside.

Simple Kakhetian Mtsvadi Recipe

Ingredients:

• Pork – 1 kg

• Onion – 2 heads

• Pomegranate juice or Kakhetian qvevri white wine – 0.5 L

• Pomegranate seeds – for garnish