Mtsvadi is Georgia's take on grilled meat — chunks of pork (traditionally), lamb, or veal skewered on long metal spits and cooked slowly over grapevine cuttings (venakhis chalami) that give the smoke its signature sweetness. It's the centerpiece of any spring supra and the reason Georgian families own permanent barbecue pits in their courtyards.
历史与传统
Unlike Russian or Central Asian shashlik, Georgian mtsvadi is deliberately under-seasoned: no marinade, no yogurt, no vinegar, no cumin. Just salt, cracked black pepper, and raw onion rings served alongside. The philosophy is that the meat's quality and the grapevine smoke should be the only flavors. Traditional families cook only on grapevine wood — never charcoal.
正宗吃法（格鲁吉亚人怎么吃）
Mtsvadi is served on the skewer or slid off onto a plate with raw onion rings, a wedge of lemon, and a bowl of tkemali (sour plum sauce) or narsharab (pomegranate molasses). Eat with your hands or a fork. Pair with a dry red — Saperavi is the classic — and eat with a piece of shoti bread.
哪里能吃到最正宗的
- Any village guesthouse in Kakheti — mtsvadi is a mandatory supra dish
- Tsiskvili (Tbilisi) — large restaurant with reliable, high-quality mtsvadi
- Any highway roadside stop between Tbilisi and Kakheti — 5 GEL/skewer, cooked to order
- Barbarestan (Tbilisi) — chef-driven modern version
- Home-cooked at a Georgian family's country house — the real experience
常见问题
Is mtsvadi the same as shashlik?
Similar concept but different execution. Shashlik uses marinades and heavy spices; mtsvadi uses only salt, pepper, and onion, relying on grapevine smoke and meat quality.
What meat is used for mtsvadi?
Traditionally pork — a mix of fatty and lean cuts. Lamb and veal versions exist. Chicken mtsvadi is a modern addition.
Is mtsvadi cooked over charcoal or wood?
Traditional mtsvadi is cooked over grapevine cuttings (venakhis chalami), which impart a sweet, subtle smoke. Charcoal is a shortcut used in cheaper restaurants.