Mtsvadi (Lamb Kebab) in Eggplant

by Editorial Staff

Mtsvadi is a Georgian shish kebab. Its peculiarity is that the meat is not pickled, but nevertheless, it turns out to be very juicy and soft. The secret to the success of this dish lies in high-quality lamb, and if you bake it in eggplants, the kebab will turn out to be even juicier.

Summary

Cook Time	1 hour 20 minutes
Total Time	1 hour 20 minutes
Course	Side Dish
Servings (Default: 3)

Ingredients

Lamb – 500 g
Eggplant – 800 g
Vegetable oil – 70 ml + for greasing the pan
Ground black pepper – 0.3333 teaspoon
Salt – 0.5 teaspoon
Greens to taste
Fresh vegetables – to taste

Instructions

Cut the lamb into cubes about 2×2 cm. I got 4-5 pieces for one eggplant. Season the meat with salt and pepper.
Wash the eggplants, dry and cut in half lengthwise, leaving the stalk uncut.
Place the meat in the eggplant, pierce the vegetables and meat with a wooden skewer.
Place on a greased baking sheet (I have this grill pan from which I removed the handle). Drizzle generously with oil.
Send the kebabs to the oven preheated to 200 degrees. After 20 minutes, turn over and bake for the same amount. Thanks to the skewers, the lamb will not fall out of the eggplant.
In total, the mtsvadi took 60 minutes to prepare. During this time, the lamb became soft, and the eggplants turned into a juicy garnish that melts in your mouth.
Add fresh vegetables and herbs to the Georgian barbecue and enjoy!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.