Georgian steampunk recipes — classic dishes reimagined with storytelling and flavor.
Intro/Story
In the roaring furnace of a steam‑powered forge, gears grind and pistons hiss as skewers of meat sizzle over glowing embers. Mtsvadi, the Georgian grilled meat skewers, become a mechanical feast — rustic fire meeting industrial steel, nourishing travelers with smoky comfort.
Mtsvadi is a traditional Georgian dish of skewered and grilled meat, often pork or lamb, cooked over open fire. It is a staple of feasts and gatherings, reflecting Georgia’s love for communal dining. The meat is typically marinated simply with onions, salt, and sometimes wine, allowing the natural flavors to shine.
Recipe Categories
Ingredients
- 1 kg pork or lamb, cut into cubes
- 2 medium onions, sliced
- 2 tbsp vegetable oil
- 100 ml dry red wine (optional)
- Salt and black pepper to taste
- Fresh herbs for garnish
Preparation
- Marinate meat cubes with onions, oil, wine, salt, and pepper for at least 2 hours.
- Thread meat onto skewers.
- Grill over hot coals until browned and cooked through (about 15–20 minutes).
- Garnish with fresh herbs and serve hot.
Nutritional Facts (per serving, approx.)
- Calories: 350
- Protein: 28 g
- Fat: 22 g
- Carbohydrates: 4 g
- Fiber: 1 g
Tips & Variations
- Use lamb for a richer flavor.
- Add bell peppers or tomatoes to skewers for variety.
- Serve with tkemali (Georgian plum sauce) for authenticity.
- Pair with fresh bread and salad for a complete meal.
Next Steps
Do you like our recipe? You can find more recipes in the Main Dishes category here.