A recipe from Gemo
Khorovats (Armenian Barbecue)
Armenian charcoal-grilled meat, usually pork or lamb, marinated simply with onion, salt, pepper, and a little dried herb, then served hot on lavash with grilled vegetables, sliced onion, parsley, and cilantro.
Method
- 01
Prepare the meat and marinade. Put 1.2 kg pork in a large nonreactive bowl. Add 2 crushed onions with their juice, 2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon paprika, and 1 teaspoon dried thyme, then massage well so the onion juice coats every piece.
- 02
Cover and refrigerate for at least 6 hours, preferably overnight. Take the meat out 30-45 minutes before grilling so it is not fridge-cold when it goes over the coals.
⏱ 360 min
- 03
Prepare a charcoal grill or mangal and let the fire burn down to steady glowing embers with no active flames. While the coals settle, grill 4 tomatoes, 3 peppers, and 2 eggplants whole, turning until blistered and soft; move them to a covered bowl to steam.
⏱ 20 min
- 04
Thread the meat onto flat metal skewers, shaking off excess onion pieces so they do not scorch. Keep the chunks close together, with fattier pieces spread through the skewers to baste the leaner meat.
- 05
Grill the skewers about 12-15 cm above the embers, turning every few minutes, until the outside is browned and lightly crisp and the pork is cooked through but still juicy. If flames flare up, move the skewers aside briefly rather than letting the meat burn.
⏱ 18 min
- 06
Peel the grilled vegetables when cool enough to handle, drain excess liquid, and cut them into rough pieces. Season lightly with salt and scatter with some of the sliced red onion, parsley, and cilantro.
- 07
Line a warm serving dish or pot with lavash. Slide the hot khorovats off the skewers onto the lavash, cover loosely with another piece of lavash for a few minutes, then serve with the grilled vegetables, remaining onion, parsley, and cilantro.
⏱ 5 min
Nutrition
