Entree: Armenia – Yerevan & Central Armenia – Խորոված ➤ Khorovats (Charcoal-grilled skewered meat, typically marinated pork or lamb, prepared Armenian barbecue style)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 3 hrs

Total 3 hrs 30 min

Ingredients

- 2.2 lb (1.0 kg) pork shoulder, trimmed and cut into 1.5-inch (4 cm) cubes
- 1 large onion, very thinly sliced and crushed slightly, about 8 oz (225 g)
- 3 tbsp (45 ml) vegetable oil
- 1 tbsp (15 ml) white wine vinegar or lemon juice
- 2 tsp (10 g) salt, plus more to taste
- 1 tsp (5 g) freshly ground black pepper
- 1 tsp (2 g) ground paprika
- 1/2 tsp (1 g) ground coriander (optional)
- 1/4 cup (60 ml) plain yogurt or 2 tbsp (30 ml) pomegranate molasses for variation (optional)
- 2 bell peppers, cut into large pieces, about 12 oz (340 g)
- 2 medium tomatoes, halved, about 10 oz (280 g)
- 1 large flatbread or lavash per 2 people for serving
- Fresh parsley and thinly sliced onion for garnish
- Metal skewers or soaked wooden skewers

Instructions

1. In a large bowl combine thinly sliced onion, vegetable oil, vinegar or lemon juice, salt, pepper, paprika, and optional yogurt or pomegranate molasses. Mix to form a loose marinade.
2. Add the cubed pork to the marinade and massage well so the meat is evenly coated. Cover and refrigerate for at least 3 hours or overnight for best flavor.
3. If using wooden skewers, soak them in water 30 minutes before grilling. Preheat a charcoal or gas grill to medium-high with a hot direct-heat zone; coals should be glowing with light ash.
4. Thread marinated pork onto skewers, leaving a little space between pieces for even cooking. Alternate with pieces of bell pepper and tomato on separate skewers if desired.
5. Grill skewers over direct heat, turning every 2–3 minutes, 10–15 minutes total depending on chunk size, until edges are charred and meat is cooked through with an internal temperature of 145°F (63°C) for pork.
6. Transfer cooked khorovats to a platter, let rest 5 minutes, then garnish with fresh parsley and sliced onion. Serve immediately with warm lavash or flatbread and grilled vegetables.