Entree: Georgia – მწვადი ➤ Mtsvadi (Georgian skewered grilled meat)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 8 min

Additional 1 hr 5 min

Total 1 hr 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 8 lamb loin chops, approx. 4 oz (115 g) each, trimmed and cut into 1-inch (2.5 cm) cubes
- 2 large onions, thinly sliced (about 2 cups (300 g)), plus extra whole onion for skewering if desired
- 1/4 cup (60 ml) red wine vinegar
- 1/2 cup (120 ml) water
- 1 tbsp (15 ml) vegetable oil
- 2 tsp (10 g) coarse salt
- 1 tsp (5 g) ground black pepper
- 1/2 cup (120 ml) (packed) (11/16 oz (20 g)) chopped fresh herbs (parsley and cilantro), for serving
- 1 tbsp (15 ml) chopped fresh tarragon (optional, for garnish)
- Metal or soaked wooden skewers

Show original ingredient measurements

- 8 lamb loin chops, approx. 4 oz (115 g) each, trimmed and cut into 1-inch (2.5 cm) cubes
- 2 large onions, thinly sliced (about 2 cups / 300 g), plus extra whole onion for skewering if desired
- 1/4 cup (60 ml) red wine vinegar
- 1/2 cup (120 ml) water
- 1 tbsp (15 ml) vegetable oil
- 2 tsp (10 g) coarse salt
- 1 tsp (5 g) ground black pepper
- 1/2 cup (packed) (20 g) chopped fresh herbs (parsley and cilantro), for serving
- 1 tbsp (15 ml) chopped fresh tarragon (optional, for garnish)
- Metal or soaked wooden skewers

Instructions

1. Combine the sliced onions, red wine vinegar, water, oil, salt, and pepper in a bowl; add the cubed lamb and toss to coat. Marinate refrigerated 1–3 hours, turning occasionally.
2. Thread lamb cubes onto skewers, alternating with a few onion slices if desired to keep meat moist.
3. Preheat a grill or charcoal to high heat; oil the grates lightly. Grill the skewers 3–4 minutes per side, turning to get an even char, until internal temperature reaches desired doneness (medium-rare to medium recommended for loin).
4. Remove from heat and let rest 5 minutes; sprinkle with chopped fresh herbs and tarragon if using, and serve immediately with flatbread, raw sliced onions, and tkemali or adjika on the side.