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Georgian Shashlik

Mtsvadi (Pork Shashlik)

Classic Georgian recipe of juicy Pork Shashlik or Mtsvadi. Easy, simple and never disappoints.
Course Main Course
Cuisine Georgian
Prep Time 15 minutes
Cook Time 20 minutes
Inactive 2 hours
Total Time 2 hours 35 minutes
Calories 488kcal
Author Iryna


  • Metal or bamboo skewers
  • Box grater or Kitchen Aid meat grater attachment
  • Gas or wood-burning grill
  • Food processor


For Shashlik

  • 2 lb pork shoulder cut into 1 ½ inch pieces
  • 2 large onions grated on a metal grater or thinly sliced* (see the Note 1)
  • 2 zucchini

    cut into ¼ - ½ inch slices

  • 15 cherry tomatoes
  • 1 teaspoon salt
  • ½ teaspoon pepper

For Shashlik Sauce

  • ¼ teaspoon


  • 3-4 cloves garlic
  • 1 stalk 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


To make Mtsvadi

  • 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*. (See the note 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.
  • Thread the meat, sliced zucchini and tomatoes onto the skewers.
  • Preheat the grill to a medium high heat.
  • 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

  • In a blender or food processor combine all ingredients for the sauce and process until creamy. Serve immediately with Shashlik.


Note 1
I recommend grating the onion on a large or small grater. You can also use a Kitchen Aid meat grinder attachment
Alternatively, you can thinly slice the onion. But I believe that grating the onion releases more juice making it easier to penetrate into the meat.
Note 2
Despite that traditionally Georgians don’t marinate meat before grilling, we still like to do so. 2 hours should be enough for the onion to infuse the meat with a flavor.


Calories: 488kcal | Carbohydrates: 18.6g | Protein: 30.7g | Fat: 33.4g | Saturated Fat: 10.5g | Cholesterol: 102mg | Sodium: 687mg | Potassium: 1345mg | Fiber: 6.4g | Sugar: 8.7g | Calcium: 100mg | Iron: 4.1mg