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Mtsvadi - Recipes, tips, and all things kitchen for any level of chef
Home / Main dishes / Mtsvadi
5 December, 2017


Posted in : Main dishes on by : root

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While summer is not over, it is necessary to have time to try the real Georgian shashlik, mtsvadi. Many on this dish may have never even heard of. But you should definitely try it!

Description of preparation:

The fact that the Georgian shashlik – one of the most delicious, probably the well-known fact, there are several traditional ways of cooking. In this recipe I’ll tell you how to cook, mtsvadi, for which we will use a fairly traditional marinade. This barbecue, however, it turns out incredibly tasty and flavorful.


  • Neck of pork is 3 Kilos
  • Onions — 5 Pieces (large)
  • Black pepper — 35 Pieces (peas)
  • Table salt — 2 tbsp. spoon (large)
  • Adygeyskaya salt — 1 tbsp. spoon
  • Bay leaf — 10 Pieces
  • Wine vinegar — 5 Tbsp. spoons
  • Sweet and sour sauce — 5 Tbsp. spoons

Number of servings: 5-6

How to cook “Mtsvadi”

Meat wash and cut into small pieces.

Now take the marinade. To do this, take a bowl, prepare the onions (it will need to be cut into rings), Bay leaf, two kinds of salt and pepper.

In a bowl fold the previously chopped meat, put the onion. Add prepared in the previous step, the ingredients (salt, Bay leaf, pepper) and vinegar.

Give everything a good stir, so the meat combined with other ingredients and marinated evenly. Now cover the mixture teleco, top set weight. Put the bowl with the meat to marinate in a cool place for 2 hours. If it is possible to marinate meat in the evening to it ever since the night will do fine!

Prepare the place where you will cook kebabs. Put marinated meat on the skewer. Put on the coals and carefully watch, that the dish was cooked without fire (but on the hot coals). Do not forget to sprinkle meat (I have to dilute the vinegar with water in a ratio of 1 tbsp vinegar per litre of water).

Rosy and incredibly flavorful myasko ready!
Bon appetit!

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