Mtsvadi
Mtsvadi is a traditional Georgian dish of marinated meat grilled over open flames on skewers, delivering bold flavors and a smoky aroma.
Contents (2 sections)▾
Ingredients
- 800 g pork or beef shoulder, cut into 4 cm cubes
- 2 tsp salt
- 250 ml dry red wine
Steps
In a bowl, combine the meat cubes with salt and dry red wine. Mix well and let marinate for at least 2 hours, preferably overnight, to enhance flavor and tenderness.
Prepare your open-fire grill, ensuring the flames have died down to create a hot bed of coals. This allows for even cooking without burning the meat.
Thread the marinated meat onto skewers, leaving a little space between each piece for even heat distribution. This helps the meat cook thoroughly and achieve a nice char.
Grill the skewers over the hot coals for about 15 minutes, turning occasionally. Aim for an internal temperature of 75°C to ensure the meat is fully cooked.
Once cooked, remove from the grill and let rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more succulent bite.
Why this works
The technique of open-fire grilling allows the meat to develop a smoky flavor while achieving a crispy exterior and tender interior. Marinating the meat in dry red wine not only infuses it with flavor but also aids in tenderization due to the acidity in the wine. The absence of oil or sugar keeps the focus on the natural flavors of the meat and the marinade. If the meat seems too dry while cooking, consider briefly wrapping it in aluminum foil to retain moisture, ensuring it remains juicy. A consistent cooking temperature is crucial; too high and the outside will char before the inside cooks, while too low will result in tough meat. Properly managing these elements results in perfectly grilled Mtsvadi, a dish that highlights the simplicity yet depth of Georgian cuisine.
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