Name: Kakhetian Mtsvadi with Pomegranate and Onion Marinade
Prep time: 30 min
Cook time: 25 min
Total time: 4 h 58 min
Cuisine: Georgian
Ingredients: 1,200 g boneless, well-marbled pork shoulder or neck, cut into even 4 cm cubes; 200 g yellow onion, thinly sliced for the marinade; 300 ml unsweetened pomegranate juice; 15 ml neutral oil; 9 g fine salt; 4 g khmeli suneli; 3 g ground coriander; 1 g freshly ground black pepper; 100 g yellow onion, thinly sliced and kept separate from raw pork; 60 g fresh pomegranate arils

Wide view of pomegranate-marinated pork on flat skewers above glowing embers, with Kakheti vineyards behind.

Yield6 skewers

Serving basis1 skewer with a share of fresh onion and pomegranate garnish

DifficultyModerate; manage the embers and check the pork temperature

Dietary classificationGluten-free if the spice blend is certified gluten-free; contains pork

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The dish

About Kakhetian Mtsvadi with Pomegranate and Onion Marinade

Mtsvadi is Georgian meat grilled on skewers, and Kakheti is especially associated with pork cooked over grapevine embers. Across Georgia, cooks use both lightly seasoned meat and marinated versions. This recipe offers one practical home approach, with measured amounts for a pomegranate-and-onion marinade.

The pork rests in unsweetened pomegranate juice with onion, khmeli suneli, coriander, black pepper, salt and a little oil. Four hours gives the seasoning time to reach the surface without asking the cook to marinate the meat for days. The used marinade and any onion that touched raw pork are discarded before grilling.

Grill the cubes over glowing embers without active flames, turning them often for even browning. Keep a separate portion of fresh onion away from the raw pork, then serve it with pomegranate arils alongside the hot skewers.

Cook the dish

Ingredients

Pork and marinade

1,200 gboneless, well-marbled pork shoulder or neck, cut into even 4 cm cubes
200 gyellow onion, thinly sliced for the marinade
300 mlunsweetened pomegranate juice
15 mlneutral oil
9 gfine salt
4 gkhmeli suneli
3 gground coriander
1 gfreshly ground black pepper

To serve

100 gyellow onion, thinly sliced and kept separate from raw pork
60 gfresh pomegranate arils

Method

Cut the pork Trim only very thick, hard outer fat. Cut the pork into even 4 cm cubes and place them in a large nonreactive bowl.
Mix the marinade Add the 200 g sliced onion, pomegranate juice, oil, salt, khmeli suneli, coriander and black pepper. Massage the mixture over the meat, cover and refrigerate at 4°C or below for 4 hours. Keep the serving onion in a separate covered container in the refrigerator.
Prepare the grill and skewers Build an even bed of glowing embers with no active flames. Lift the pork from the marinade, discard the marinade and onion that contacted raw meat, and thread the cubes onto six flat skewers. Pat the surface dry with a clean paper towel.
Grill and turn Grill the skewers over steady embers for about 20–25 minutes, turning frequently so each side browns without burning. Move them briefly to a cooler spot if dripping fat causes a flare-up.
Check doneness Insert a clean instant-read thermometer from the side into the centre of the largest cube. Whole cuts of pork must reach 62.8°C/145°F, followed by a 3-minute rest. A browned surface is not a substitute for measuring the temperature.
Rest and serve Rest the skewers for 3 minutes. Serve hot with the reserved fresh onion and pomegranate arils.

Full recipe

A practical Kakhetian mtsvadi variation: pork shoulder marinated with pomegranate juice, onion and Georgian spices, then grilled over steady embers.

Excerpt

Juicy pork cubes take on pomegranate and onion before they meet the smoky heat of the mangal. Serve the skewers with fresh onion and pomegranate arils.

Practical guidance

Success points

Cut the pork into even 4 cm cubes so they cook at a similar rate; leave some fine marbling for juiciness.
Let the coals settle to a steady glow. Frequent turning and a thermometer check help prevent scorched outsides with an undercooked centre.

Practical guidance

If the embers are not ready when the pork finishes marinating, keep the covered pork refrigerated. Do not leave it at room temperature while the fire develops.
Keep the serving onion, platter and clean utensils away from raw pork and the used marinade. Discard the marinade; do not brush it onto the cooked meat.
Refrigerate leftovers within 2 hours at 4°C or below and use within 3–4 days. Reheat to 74°C/165°F, checking the centre with a food thermometer.

Nutrition per serving

Portion: One of six skewers with a share of garnish
Energy: About 550 kcal
Carbohydrate: About 15 g
Protein: About 35 g
Fat: About 37 g
Fibre: About 1.2 g
Sodium: About 650 mg

Allergens and food safety

The listed ingredients contain no major allergen, but check the spice-blend and juice labels for local declarations. Marinate pork in a covered container at 4°C or below. Keep the serving onion separate from raw meat, discard used marinade, and wash hands and utensils after handling raw pork. Cook whole-cut pork to 62.8°C/145°F and rest for 3 minutes. Refrigerate cooked leftovers within 2 hours at 4°C or below, use within 3–4 days and reheat to 74°C/165°F measured with a food thermometer.

To finish

Serve the skewers as soon as they have rested, with the fresh onion and pomegranate kept bright and crisp.
Turn the meat over settled embers and measure the largest cube before serving.

About Kakhetian Mtsvadi with Pomegranate and Onion Marinade

Ingredients

Pork and marinade

To serve

Method

Full recipe

Excerpt

Success points

Practical guidance

Nutrition per serving

Allergens and food safety

To finish

More Georgian dishes

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Pshavi Dambalkhacho Khachoerbo with Clarified Butter

Kakhetian Chakapuli with Lamb, Green Plums and Tarragon