Main Course
Mtsvadi with Bell Pepper (Georgian Pork Skewers)
Original name: Mtsvadi with Bell Pepper
About this dish
Mtsvadi is Georgia's beloved skewered meat, traditionally cooked over glowing vine-wood embers and showered with raw onion and pomegranate seeds. This version adds thick slices of bell pepper to the skewer, so the pork stays juicy and the peppers soften into sweet, smoky bites.
It is simple, loud, and made for a crowd around a table.
Ingredients
UK and US measurements are both included for every recipe.
Pork shoulder
protein1.5 kg
Imperial measurement: 3 lb 5 oz
Bell peppers
vegetable2 large
Yellow onion
vegetable1 large
Sunflower oil
fat3 tbsp
Sea salt
seasoning2 tsp
Black pepper
spice1 tsp
Ground coriander
spice1 tsp
Dried thyme
herb1 tsp
Garlic
vegetable3 cloves
Red onion
vegetable1 medium
Pomegranate seeds
fruit80 g
Imperial measurement: ½ cup
Fresh herbs
herb2 tbsp
Tkmali (sour plum sauce)
other4 tbsp
Imperial measurement: ¼ cup
Method
Marinate the pork
20 minutesIn a large bowl, toss the pork cubes with oil, salt, pepper, coriander, thyme, and grated garlic until evenly coated. Cover and refrigerate for at least 20 minutes while you prep the vegetables and heat the grill.
Prepare the peppers and onion
5 minutesCut the bell peppers into 1¼-inch squares, discarding the seeds and white membranes. Quarter the yellow onion and separate the layers into rough petals.
Skewer the meat and vegetables
5 minutesThread the pork, bell pepper, and onion pieces onto skewers, alternating as you go and leaving a little space between pieces so the heat reaches every side. Do not pack them too tightly.
Heat the grill
10 minutesSet the grill to medium-high heat, around 425°F (220°C). Let it preheat for 8 to 10 minutes and lightly oil the grates to prevent sticking.
Grill the skewers
12–15 minutesPlace the skewers on the grill and cook for 5 to 7 minutes per side, turning every few minutes, until the pork is browned and cooked through with an internal temperature of 145°F (63°C) for juicy but safe pork. A little char on the peppers is exactly what you want.
Rest and garnish
5 minutesSlide the skewers off onto a warm platter and let them rest for 5 minutes. Scatter generously with raw red onion rings, pomegranate seeds, and fresh herbs. Serve with tkmali on the side.
Equipment
- Grill or charcoal grill
- Metal or wooden skewers (soak wooden ones)
- Tongs
- Chef's knife
- Cutting board
- Large bowl
Nutrition facts
Tips
- Cut the pork and pepper cubes the same size so they cook evenly and nothing finishes before the rest.
- If you use wooden skewers, soak them in water for at least 30 minutes so they don't burn over the fire.
- Vine-wood embers are the traditional Georgian choice for mtsvadi, but charcoal or a gas grill gives excellent results too. Avoid lighter fluid and let the coals turn white-hot before cooking.
- Letting the grilled skewers rest for 5 minutes before serving is the small step that keeps every bite juicy, so try not to skip it.
- If you cannot find tkmali, a squeeze of lemon over the raw onions and pomegranate works beautifully as a bright substitute.
Serving suggestions
- Serve with warm lavash or shoti bread and a heap of fresh herbs.
- Pair with grilled vegetables and a simple tomato and cucumber salad.
- A glass of dry red wine or tarragon-lemon soda complements the smoky pork.
- Finish the meal with fresh fruit or a small slice of churchkhela for a full Georgian feast.
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Recipe by
Nino Beridze
Specialises in Georgian cuisineNino makes khachapuri that oozes cheese like a volcano. She says the secret is loving the dough like a child.
Describe yourself in three words: Loving, loud, huggy.