Mains
Khorovats (Armenian Barbecue Skewers)
Ingredients
- - 1kg (2.2lb) pork shoulder, cut into large cubes
- - 2 onions, 1 sliced and 1 quartered for skewering
- - 3 tbsp red wine vinegar
- - 2 tbsp sunflower oil
- - 1 tsp ground coriander
- - 1 tsp paprika
- - Salt and black pepper, to taste
- - 2 bell peppers, cut into large pieces
- - 2 tomatoes, halved
- - 1 eggplant, sliced thick
- - Fresh basil, for garnish
Method
- Combine the pork cubes with sliced onion, vinegar, oil, coriander, paprika, salt and pepper in a large bowl.
- Cover and marinate in the refrigerator for at least 4 hours, ideally overnight.
- Thread the marinated pork onto skewers, alternating with quartered onion pieces.
- Thread the peppers, tomatoes and eggplant onto separate vegetable skewers, brushed lightly with oil.
- Grill the meat skewers over hot charcoal or wood embers, turning frequently, for 15-20 minutes until charred outside and cooked through.
- Grill the vegetable skewers alongside for 8-10 minutes until softened and lightly charred.
- Rest the meat for a few minutes, then slide off the skewers onto a platter, garnished with fresh basil, and serve with the grilled vegetables and lavash.
Introduction: Khorovats is Armenia’s national dish of grilled meat, most often pork, lamb or beef, marinated simply and grilled over wood or charcoal embers, always accompanied by grilled vegetables.
Cultural Background: Khorovats is Armenia’s national dish of grilled meat, most often pork, lamb or beef, marinated simply and grilled over wood or charcoal embers, always accompanied by grilled vegetables. Far more than food, khorovats is a social ritual: gathering around an open fire, usually prepared by the men of the family, is central to Armenian celebrations, picnics and Sunday family life.
Tips: Letting the meat marinate overnight in vinegar and onion tenderises it significantly, a hallmark of authentic khorovats. Wood or charcoal fire is traditional and adds significant smoky flavour that gas grilling cannot replicate.
Variations: Lamb or beef can replace pork; lamb khorovats is especially popular for celebrations. Vegetarian khorovats: skewer firm vegetables like mushroom, zucchini and potato with the same marinade for a meat-free version.
Storage: Cooked leftovers keep refrigerated in an airtight container for up to 3 days.
Reheating: Reheat gently in a covered pan over medium-low heat, or in a 160C (320F) oven for 10 minutes, to avoid drying the meat out.
Nutrition: Per serving (of 6): approx. 420 kcal, 34g protein, 26g fat, 8g carbohydrates, 2g fibre.
FAQs:
Q: Can khorovats be made without a charcoal grill? A: A gas grill or a very hot oven grill/broiler setting can be used, though the signature smokiness will be milder. Q: How long should the meat marinate? A: A minimum of 4 hours, but overnight marinating gives the best texture and flavour.
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