Mtsvadi Gulis

Mtsvadi — the iconic Georgian skewered meat cooked over vine cuttings — is a cornerstone of the Georgian supra (feast). The offal version, using heart and liver, is historically the oldest form, once made by shepherds immediately after slaughter in the mountains of Kakheti. Marinated in pomegranate juice and grilled over fragrant vines, these skewers are served with a pounded walnut-garlic sauce called satsivi-style bazhe.

Serves: 4

Ingredients

Skewers

• 400g (14 oz) lamb or beef heart, cleaned and cut into 3cm (1.2-inch) cubes
• 300g (10 oz) lamb or calf liver, cut into 3cm cubes
• 150ml (5 fl oz) pomegranate juice
• 2 tbsp (30ml) red wine vinegar
• 1 large red onion, grated (juice extracted)
• 1 tsp ground black pepper
• 0.5 tsp ground coriander
• Salt

Walnut Sauce

• 150g (5 oz) walnuts, shelled
• 3 garlic cloves
• 0.5 tsp ground coriander
• 0.5 tsp ground fenugreek
• Pinch of cayenne
• 80ml (3 fl oz) warm water
• 2 tbsp white wine vinegar
• Salt to taste

Instructions

1. Combine pomegranate juice, red wine vinegar, onion juice, pepper, coriander, and salt. Marinate heart and liver separately for 2-4 hours in the refrigerator (liver marinates for 1 hour maximum).
2. Make the walnut sauce: pound walnuts and garlic together in a mortar until a paste forms. Work in spices, then add warm water gradually to reach a thick, pourable consistency. Stir in vinegar and salt. Set aside at room temperature.
3. Thread heart and liver onto separate skewers (they cook at different rates). Heart cubes can alternate with thin rings of red onion.
4. Grill over hot coals or a very hot grill pan, 4-5 minutes per side for heart (should be slightly pink inside), 2-3 minutes per side for liver (do not overcook — liver should be barely pink).
5. Rest 2 minutes. Serve immediately with walnut sauce, fresh flatbread, and sliced raw onion dressed with pomegranate seeds.

Cook's Notes: Heart and liver must be cooked separately as they require different times. Georgian tradition says mtsvadi must be cooked over dried vine cuttings — if unavailable, add a handful of wood chips to your coals for smokiness. Overcooking liver makes it grainy; remove it when still rosy within.