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4.6 from 33 votes

Mtsvadi (Pork Shashlik)

This Georgian Shashlik or Mtsvadi recipe is a juicy, flavorful, and incredibly delicious dish that has been a family favorite for years. With just 4 simple ingredients, you can easily recreate this classic recipe at home and treat your family to a truly special meal.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
2 hrs
Total Time
2 hrs 35 mins
Servings: 6 skewers
Calories: 488 kcal
Course: Main Course
Cuisine: Georgian

Ingredients

For Shashlik
  • 2 lb pork shoulder cut into 1 ½ inch pieces
  • 2 large onions grated on a metal grater or thinly sliced
  • 2 zucchini cut into ¼ - ½ inch slices
  • 15 cherry tomatoes
  • 1 teaspoon salt
  • ½ teaspoon pepper
For Shashlik Sauce
  • ¼ teaspoon cumin
  • 3-4 cloves garlic
  • 1 talk celery
  • ½ c Dill
  • 1 avocado
  • ½ c cilantro
  • 2 tablespoon olive oil
  • 1 tablespoon Balsamic vinegar or lemon juice
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon cold water

Instructions

To make Mtsvadi
    Cup of Yum
  1. In a large bowl combine pork, onion, salt and pepper. Cover the bowl with a plastic wrap or lid and marinate for 2 hours or overnight.
  2. If you use the wood skewers, make sure to soak them in water for a minimum of 30 minutes before grilling. This will keep them from burning up on the grill.
  3. Thread the meat, sliced zucchini and tomatoes onto the skewers.
  4. Preheat the grill to a medium high heat.
  5. Grill for 15-20 minutes turning from time to time, until Shashlik is brown on the sides and cooked through. (After 15 minutes, remove one piece of Shashlik from the skewer and slice in half. If it’s no longer pink in the centre, Shashlik is ready.)
To make Shashlik Sauce
  1. In a blender or food processor combine all ingredients for the sauce and process until creamy. Serve immediately with Shashlik.

Notes

  • Onion: I recommend grating the onion on a large or small grater. Alternatively, you can thinly slice the onion. But I believe that grating the onion releases more juice, making it easier to penetrate the meat.
  • Marination: Despite that, traditionally, Georgians don’t marinate the meat before grilling, but we still like to do so. 2 hours should be enough for the onion to infuse the meat with a flavor.
  • Soak the skewers: If you're using wooden skewers, soak them in water for at least 30 minutes before grilling. This will prevent them from burning on the grill.
  • Refrigerate: After enjoying your delicious shashlik, any leftovers can be stored in the refrigerator. Simply place the shashlik in an airtight sealed container and it will keep for up to 3 days.
  • Reheat Instructions: When you're ready to enjoy your shashlik again, reheat it gently on the stove over medium heat or in the oven at 350 degrees Fahrenheit until it is warmed through. Remember to turn the skewers occasionally for even heating.
  • Freezing: Unfortunately, due to the nature of the ingredients used in this recipe, it is not recommended to freeze cooked shashlik as it can affect the texture and flavor. However, you can freeze the uncooked marinated meat on its skewers. Make sure to thaw it in the refrigerator before grilling.
  • Thaw Instructions: If you've frozen uncooked shashlik, let it thaw in the refrigerator overnight. Once it has reached room temperature, you're ready to grill.

Nutrition Information

Calories 488kcal (24%) Carbohydrates 18.6g (6%) Protein 30.7g (61%) Fat 33.4g (51%) Saturated Fat 10.5g (53%) Cholesterol 102mg (34%) Sodium 687mg (29%) Potassium 1345mg (38%) Fiber 6.4g (26%) Sugar 8.7g (17%) Calcium 100mg (10%) Iron 4.1mg (23%)

Nutrition Facts

Serving: 6skewers

Amount Per Serving

Calories 488

% Daily Value*

Calories 488kcal 24%
Carbohydrates 18.6g 6%
Protein 30.7g 61%
Fat 33.4g 51%
Saturated Fat 10.5g 53%
Cholesterol 102mg 34%
Sodium 687mg 29%
Potassium 1345mg 29%
Fiber 6.4g 26%
Sugar 8.7g 17%
Calcium 100mg 10%
Iron 4.1mg 23%

* Percent Daily Values are based on a 2,000 calorie diet.