Khorovats (Խորոված): Armenian BBQ

  • Total time - 24 hours (marinade) + 40 minutes (prep/cook)
  • Preparation and marinade - 15 minutes
  • Marinating - minimum 4 hours, ideally 24 hours
  • Grilling - 20 minutes
  • Servings: 4
  • Country: Armenia
Large pieces of meat on long metal skewers grilled over an open fire.

Authentic Khorovats is about the quality of the meat and the fire. The marinade is intentionally simple to let the flavour of the meat and smoke shine. Traditionally, the meat is marinated only in onion juice, salt, and pepper, often without adding acidic components like vinegar, which can toughen the meat. The onion is either roughly chopped into the marinade or its juice is used, which naturally tenderizes the meat.

Khorovats is served directly from the skewers onto a large sheet of Lavash bread, which soaks up the meat juices.

Ingredients

For the Marinade

  • 1.5 kg pork neck, lamb leg, or beef (trimmed of bone and excess fat)
  • 2 large pieces yellow onion, grated or very finely chopped/pureed
  • 2 tsp salt
  • 1 tsp black pepper, freshly ground
  • 1 tsp ground sweet paprika (optional)
  • 1 tbsp tomato paste (optional, for color and slight tartness)
  • 0.5 cup fresh coriander (cilantro) and/or basil, chopped (optional)

For Serving

  • 4 pieces Lavash (Armenian bread)
  • for grilling tomatoes, bell peppers, eggplant
  • for garnish sliced red onion with parsley and sumac

Instructions

Step 1: Preparation and Marinade

Cut the meat into large cubes, approximately 4-5 cm in size. Armenians use larger pieces than for standard kebabs to keep the meat juicy.

In a large bowl, mix the cut meat, grated/pureed onion (ideally just the onion juice), salt, pepper, paprika, and optionally tomato paste and herbs.

Thoroughly mix the meat by hand so that all pieces are evenly coated with onion juice and spices. Cover and refrigerate to marinate for a minimum of 4 hours, ideally 24 hours (pork and beef) or 48 hours (lamb).

Step 2: Preparing the Grill and Skewers

Prepare a charcoal grill. Let the charcoal burn down until only glowing embers remain, with no direct flame. Traditionally, a special rectangular grill (mangal) is used, where the meat is very close to the heat source.

Remove the meat from the marinade and thread it onto long, flat metal skewers (shampurs). Pack the meat tightly together so that the skewers are full. This helps concentrate the heat and retain juiciness. (Remove the onion pieces from the marinade to prevent them from burning.)

Step 3: Grilling

Place the skewers on the grill, keeping them 12-15 cm above the embers. Grill for about 15-20 minutes (depending on meat type and size), turning frequently so that the meat is browned on all sides.

The meat is done when it has a nice crispy crust and remains juicy inside. (Internal temperature: pork 70 °C (158 °F), lamb/beef 60-65 °C (140-149 °F) for medium.)

Step 4: Serving

Before serving, you can grill sliced tomatoes, peppers, and eggplant on the edge of the grill (further from the embers) to serve as a side dish with the meat.

Serve the meat directly from the skewers onto a platter lined with fresh Lavash (which soaks up the juices) and garnish with chopped red onion and fresh herbs. To remove the meat, a piece of the Lavash is often pressed onto the meat on the skewer and slid down.