Mtsvadi — Print Recipe — The Culinary Codex

Large chunks of marinated beef or lamb threaded onto vine-wood skewers and grilled over glowing grapevine embers, basted with pomegranate juice and onion.

Ingredients

1kg beef sirloin or lamb leg, cut in large cubes
3 large onions, sliced into rings
100ml pomegranate juice
50ml dry red wine
1 tsp black pepper
1 tsp salt
Fresh tarragon sprigs
Tkemali sauce for serving
Sliced red onion for garnish
Sumac for garnish

Instructions

1 Cut the meat into generous five-centimeter cubes, leaving some fat on for flavor and moisture during the high-heat grilling.
2 Toss the cubes with sliced onion rings, pomegranate juice, wine, salt, pepper, and tarragon, then marinate for at least three hours.
3 Thread the marinated meat onto long vine-wood skewers, leaving small gaps between pieces to ensure even heat penetration.
4 Grill over glowing grapevine embers, turning every few minutes and basting with the remaining marinade and onion juices.
5 Cook for twelve to fifteen minutes total for medium, allowing the outside to char while keeping the interior pink and juicy.
6 Serve immediately on the skewers with sliced red onion, a dusting of sumac, fresh herbs, and tkemali sauce on the side.

Did You Know?

True mtsvadi must be grilled over grapevine cuttings — Georgians believe the vine smoke imparts a flavor that no other wood can replicate.