Entree: Armenia – Armenian Highlands – Խորոված ➤ Khorovats (Armenian-style marinated meat grilled on skewers over an open flame)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 3 hrs

Total 3 hrs 30 min

Ingredients

- 1.5 lb (680 g) boneless pork shoulder, cut into 1-inch (2.5 cm) cubes
- 1 large onion, grated and squeezed to extract juice, about 1 cup (150 g) grated
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) lemon juice
- 3 cloves garlic, minced
- 1 tsp (5 g) salt
- 1 tsp (2 g) ground black pepper
- 1 tsp (2 g) sweet paprika (optional)
- 1/4 cup (15 g) fresh parsley, chopped
- 2 medium bell peppers, cut into large pieces
- 4 medium tomatoes, halved or whole small tomatoes on skewers
- 8 metal or soaked wooden skewers
- Lavash or flatbread to serve

Instructions

1. Place the cubed pork in a bowl. Add the grated and squeezed onion (including the juice), vegetable oil, lemon juice, minced garlic, salt, pepper, paprika if using, and chopped parsley.
2. Mix thoroughly so the marinade coats all meat pieces. Cover and refrigerate for at least 3 hours, preferably overnight, to tenderize and flavor the meat.
3. If using wooden skewers, soak them in water 30 minutes before grilling to prevent burning. Preheat grill or charcoal to medium-high with a two-zone setup if possible (hot and cooler area).
4. Thread the marinated meat onto skewers, leaving a little space between pieces for even cooking. Add bell pepper pieces and tomato halves on separate skewers or alternate with meat if desired.
5. Grill the skewers over direct heat, turning every 2–3 minutes, until meat is browned and cooked through with slight char, about 10–15 minutes depending on cube size and heat.
6. Move skewers to cooler part of grill if exterior is charring too fast to allow internal temperature to reach doneness without burning.
7. Let meat rest 5 minutes off the heat, then slide from skewers onto platter. Serve with lavash or flatbread, grilled vegetables, fresh herbs, and raw sliced onions.