Name: Gurjaani Kakhetian Mtsvadi with Shoti Bread
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 18 min
Cuisine: Georgian
Ingredients: 1,200 g boneless pork neck or collar, well marbled; trim only hard outer fat and cut into even 3.5–4 cm cubes; 9 g fine salt; 240 g Georgian Shoti bread, warmed; 200 g red onion, peeled and thinly sliced; 20 g fresh flat-leaf parsley and cilantro, leaves picked and roughly chopped

Three flat metal skewers of browned pork cubes held above a settled bed of grapevine embers.

Yield6 servings (6 skewers)

ServingAbout 200 g raw pork and 40 g Shoti bread, plus onion and herbs

DifficultyModerate; steady heat and even cubes help

DietContains wheat (gluten); not vegetarian or halal

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The dish

About Gurjaani Kakhetian Mtsvadi with Shoti Bread

Salt-seasoned pork skewers grilled over settled embers, served on Georgian bread with raw onion and herbs.

Mtsvadi is made in many parts of Georgia, and Kakheti is closely associated with pork grilled over grapevine-pruning embers. Gurjaani is the locality named for this entry, but no single exclusive Gurjaani formula is claimed. This is a clear home version of the simple Kakhetian style.

The meat is not marinated or basted. Salt the pork just before it goes over the embers, turn it often, and use a thermometer rather than colour alone to check the largest pieces. A short rest keeps the juices in the meat.

Warm Shoti bread catches the juices as the cooked pork is slid from the skewers. Raw red onion and fresh herbs provide a crisp, sharp contrast. If clean grapevine prunings are unavailable, use clean hardwood lump charcoal.

Cook the dish

Ingredients

Gurjaani Kakhetian Mtsvadi with Shoti Bread

Pork

1,200 gboneless pork neck or collar, well marbled; trim only hard outer fat and cut into even 3.5–4 cm cubes
9 gfine salt

To serve

240 gGeorgian Shoti bread, warmed
200 gred onion, peeled and thinly sliced
20 gfresh flat-leaf parsley and cilantro, leaves picked and roughly chopped

Method

Settle the embers. If using grapevine prunings, choose clean, dry, untreated wood. Build the fire and let it burn down to a settled bed of ash-grey embers with no visible flames; this takes about 30 minutes. Clean hardwood lump charcoal is a practical alternative. Keep the pork refrigerated until the grill is ready.
Prepare the skewers. Pat the pork dry. Thread the cubes onto six skewers, leaving a little space between pieces. Season evenly with the salt just before grilling. Keep raw-pork tools and plates away from the bread, onions, herbs and clean serving tray.
Grill. Set the skewers over moderate embers. Turn them frequently and move them away from flare-ups. Grill for about 20–25 minutes, depending on the heat and cube size. Check the centre of several large cubes with a clean thermometer inserted through the side; each should reach at least 62.8°C (145°F).
Rest and serve. Transfer the skewers to a clean heatproof tray and rest the meat off the heat for at least 3 minutes. Warm the Shoti bread. Slide the pork onto the bread or a clean platter, then add the raw onion and herbs.
Store safely. Refrigerate leftovers in a shallow covered container within 2 hours at 4°C or below. Use within 3–4 days and reheat to 73.9°C (165°F) throughout.

Practical guidance

Tips for success

Cut the pork into even 3.5–4 cm cubes so they cook at a similar pace.
Let the fire burn down until the embers are settled and ash-grey; visible flames can char the outside before the middle is ready.
Season just before grilling. This version has no marinade, wine or glaze.
Leave a little space between pieces on each skewer and turn them often.
Check several of the largest cubes with a clean thermometer, inserting it through the side.

Practical guidance

Choose the cut. Well-marbled neck or collar stays juicier than a lean cut. Keep the cubes similar in size, and do not mix very different cuts on one skewer.

Control the fire. Clean grapevine prunings give the characteristic Kakhetian smoke when available. Let the wood become embers before grilling; never burn painted, treated or contaminated wood. Clean hardwood lump charcoal works when grapevine wood is not available.

Keep serving food clean. Use separate plates and utensils for raw and cooked pork. Rest the cooked meat on a clean tray, and check more than one large cube with a thermometer. The three-minute rest follows the temperature check.

Nutrition per serving

Estimated nutrition per serving

Serving size: About 200 g raw pork, 40 g bread, and a share of onion and herbs
Calories: About 650 kcal
Carbohydrates: About 26 g
Protein: About 40 g
Fat: About 44 g
Fibre: About 1 g
Sodium: About 1,050 mg

These are approximate values for one-sixth of the recipe. The estimate includes all 9 g salt and 40 g bread per serving. Pork fat, bread sodium, cooking yield and the portion actually served can change the figures; check the product labels and weigh a kitchen-tested serving for a closer estimate.

Allergens and food safety

Shoti bread contains wheat (gluten); check its label for other ingredients and cross-contact warnings. Pork itself is not a major allergen. Keep raw pork separate from the bread and garnishes. Use a thermometer to bring the centre of several large pork cubes to at least 62.8°C (145°F), then rest for at least 3 minutes. Refrigerate leftovers within 2 hours and reheat to 73.9°C (165°F).

The result

The pork is browned outside, juicy and fully cooked at the centre, with a light smoke from the embers.
Warm Shoti bread holds the meat juices while raw onion and herbs add a fresh, crisp finish.

About Gurjaani Kakhetian Mtsvadi with Shoti Bread

Ingredients

Pork

To serve

Method

Tips for success

Practical guidance

Estimated nutrition per serving

Allergens and food safety

The result

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