Traditional Georgian Mtsvadi – BBQ Season Delight



Introducing the authentic taste of Georgian cuisine with this traditional Mtsvadi recipe. Perfect for BBQ season, this dish features tender, marinated pork, mutton, or veal cooked to perfection over hot coals.


  • Pork, mutton, or veal
  • Onions
  • Fresh pomegranate juice
  • Oil
  • Salt and black pepper to taste

For today, I decided to introduce you to a traditional Georgian dish, Mtsvadi. Ground pork, mutton, or veal is typically marinated in a mixture of lemon juice and pomegranate juice. This dish is best prepared outdoors over an open fire, making it ideal for your next BBQ gathering.

So, I went to a vineyard on a vintage and cooked it.

Prepare the Meat: Using a Carving Knife from the Executive Chef II Series cut the meat into medium-sized pieces. Slice the onions into rings. Combine the meat and onions in a pot. Sprinkle with dried spices, pepper, finely pounded coriander seeds, and salt.

Marinate: Pour pomegranate juice and two spoons of oil over the meat mixture. Stir well. Place a large plate over the pot, pressing down to ensure the meat is submerged in the juice. Weigh down the plate with something heavy. Ideally, let the meat marinate in the fridge for 2 days, but one day will suffice if you’re short on time.


Skewer and Cook: Skewer the marinated meat and roast it over hot coals.

Tips: Use a stick to adjust the coals, ensuring they burn evenly without flames. This slow-cooking method over an open fire not only makes the meat tender but also infuses it with incredible flavor. 


Once cooked, savor the delicious, smoky flavor of this traditional Georgian BBQ dish with friends and family. Elevate your BBQ season with Gunter Wilhelm’s Mtsvadi recipe and enjoy the rich, authentic flavors of Georgia.