Khorovats

Khorovats (Armenian Grilled Meat Skewers)

Khorovats is the heart of Armenian barbecue, featuring marinated chunks of pork grilled over smoky coals until charred and tender, then wrapped in lavash with herbs and grilled vegetables.

Prep

30 min

Cook

20 min

Total

50 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •800 g (1 lb 12 oz) pork shoulder, cut into 3–4 cm cubes
• •2 large onions, 1 grated for marinade, 1 cut into chunks for skewers
• •2 bell peppers, cut into chunks, mixed colours
• •30 g (1 oz) fresh herbs, mixed parsley, cilantro, basil, thyme, finely chopped
• •15 g (1 tbsp) salt, or to taste
• •5 g (1 tsp) black pepper, freshly ground
• •60 ml (¼ cup) olive oil
• •30 ml (2 tbsp) red wine vinegar or lemon juice, optional, for tenderizing
• •4 large lavash bread, or flatbread, for serving

Steps

1. 1 In a large bowl, combine the grated onion, chopped herbs, salt, pepper, olive oil, and vinegar/lemon juice. Whisk until well mixed.
2. 2 Add the cubed pork to the marinade and toss to coat every piece thoroughly. Cover and refrigerate for at least 4 hours, preferably overnight.
3. 3 If using wooden skewers, soak them in water for at least 30 minutes before grilling.
4. 4 Preheat the grill to medium-high heat. If using vine cuttings, add them to the coals or a smoker box for authentic smoky flavour.
5. 5 Thread the marinated pork onto the skewers, alternating with chunks of onion and bell pepper.
6. 6 Grill the skewers over direct heat, turning every 2–3 minutes, until the meat is nicely charred on all sides and reaches an internal temperature of 145°F (63°C) for medium, or 160°F (71°C) for well-done. This typically takes 12–15 minutes.
7. 7 Remove the skewers from the grill and let rest for 5 minutes before serving.
8. 8 Serve hot with lavash, extra fresh herbs, and grilled vegetables. Wrap the meat and vegetables in lavash and enjoy.