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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
See full technique reference →Mtsvadi with Tkemali (Western Georgia): Grapevine smoke complements the sharp plum sauce
Kakhetian Mtsvadi (Eastern Georgia): Longer marination in pomegranate accentuates the vine's fruity smoke
Mtsvadi Satsebeli (Tbilisi): Charred edges from vine grilling balance the spicy tomato sauce
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Over-charring
Cause: Excessive flame contact or too high heat
Fix: Maintain medium-high heat and rotate skewers frequently
Dry meat
Cause: Over-marination (beyond 12 hours) or overcooking
Fix: Limit marination to 8 hours max and cook to 145°F internal temp