Khorovats
Khorovats is the Armenian word for barbecue — specifically, meat cooked over live wood or charcoal fire, often outdoors, at gatherings of family and friends. In Armenia, the preparation of khorovats is a ritual occasion: men light the fire, tend the coals, and control the cooking, with pork the most common choice and vegetables — whole peppers, onions, aubergines, and tomatoes — grilled alongside the meat until blackened and sweet. The meat for khorovats requires no elaborate marinade — salt, onion, and sometimes black pepper are enough, with the fire providing the flavour. The characteristic charred exterior and juicy interior depend on the heat of the coals and the distance of the meat from them. The grilled vegetables are pulled apart at the table, their skins stripped away, and mixed with the juices into a relish served alongside the meat.
Rich in protein
Filling and nutritious
Traditional recipe
Authentic taste
Ingredients 4 servings
- 800g pork shoulder or beef tenderloin, cut into 4 cm cubes
- 2 large red onions (1 sliced for the marinade, 1 cut into wedges for skewering)
- 1 red bell pepper, cut into 4 cm pieces
- 1 green bell pepper, cut into 4 cm pieces
- 1 medium aubergine, cut into 3 cm rounds
- 4 ripe tomatoes (to be grilled whole alongside)
- 3 tbsp sunflower oil
- 1 tsp freshly ground black pepper
- 2 tsp coarse salt
- A small handful of fresh basil and parsley, to serve
- Lavash or another flatbread, to serve
How to make it
- 1Thinly slice one onion; in a large bowl, combine 800g cubed meat, the sliced onion, 2 tsp salt, 1 tsp black pepper, and 3 tbsp sunflower oil; massage well by hand and refrigerate 4–8 hours, or overnight.
- 2Light a charcoal fire and let it burn down to glowing red embers with white edges — about 30–40 minutes; position the grill 15 cm above the coals.
- 3Thread the marinated meat onto metal skewers, alternating with wedges of onion and leaving small gaps between pieces so the hot air can circulate.
- 4Lay the whole peppers, aubergine slices and tomatoes directly on the grill, away from the meat; char them rotating frequently, until the skins blacken on every side — about 12–15 minutes total.
- 5Place the meat skewers over the hottest part of the embers; grill 10–14 minutes, turning every 2 minutes, until the meat is deeply caramelised outside but still pink in the centre — internal temperature 60°C for pork.
- 6Transfer the grilled vegetables to a plate, cover with foil for 5 minutes, then strip off the blackened skins; roughly chop and mix with the resting juices, salt, and chopped parsley to make a rustic relish.
- 7Serve the skewers hot with the vegetable relish, fresh basil, lemon wedges, and warm lavash for wrapping.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
