Armenian
Khorovats
Armenian khorovats is pork grilled slowly over glowing coals until smoky and deeply browned, then rested under lavash so the bread catches the juices. Serve it with fresh herbs, onions, and charred vegetables in the traditional way.
Ingredients
- Pork neck or shoulder, cut into 1 1/2-inch chunks500g
- Yellow onions, thinly sliced2 medium
- Kosher salt1 1/4 tsp
- Freshly ground black pepper1 tsp
- Armenian red pepper or Aleppo pepper1 tsp
- Dried basil or summer savory1 tsp
- Sunflower oil1 tbsp
- Lavash1 large sheet
- Tomatoes2 small
- Green bell pepper or mild long pepper1
- Red onion, thinly sliced1/2 small
- Fresh parsley or cilantro1 small handful
- Sumac1/2 tsp
Method
- Put the pork in a nonreactive bowl and add the sliced yellow onions, salt, black pepper, Armenian red pepper, dried basil, and sunflower oil.
- Massage the onions firmly into the meat for several minutes until they release their juice and coat the pork.
- Cover and refrigerate for at least 4 hours, or overnight for a deeper traditional flavor.
- Prepare a charcoal or wood fire and let it burn down until the coals are glowing, ashy, and very hot with no active flames.
- Thread the pork tightly onto flat metal skewers, shaking off excess onion so it does not burn.
- Thread the tomatoes and pepper onto separate skewers or place them directly on the grill grate.
- Grill the pork over the coals, turning often, for 18 to 25 minutes until browned, smoky, and cooked through but still juicy.
- Grill the tomatoes and pepper until blistered and softened, turning as needed.
- Line a warm pot or deep platter with half of the lavash, slide the cooked pork onto it, and cover with the remaining lavash for 5 minutes to rest.
- Toss the red onion with sumac and fresh herbs.
- Serve the khorovats on the juice-soaked lavash with the charred vegetables and the sumac onion herb mixture.
Common questions
Can I substitute lamb or beef for the pork in khorovats?
Yes. Lamb shoulder or beef chuck work well if cut into 1 1/2-inch chunks. Keep the marinade and grilling method the same, but expect beef to need a few minutes longer and lamb to cook a little faster than pork.
How long should I marinate the meat for the best flavor?
At least 4 hours is enough for decent flavor, but overnight is better for a deeper, more traditional taste. The onions should be massaged until they release juice and coat the meat, which helps tenderize and season it.
What are the most common mistakes when grilling khorovats?
The biggest mistakes are grilling over flames instead of hot coals, leaving onion bits on the meat so they burn, and overcrowding the skewers. Also avoid overcooking; khorovats should be browned and smoky but still juicy.
How do I store leftovers and reheat them without drying out?
Store cooked pork, vegetables, and lavash separately in airtight containers in the refrigerator for up to 3 days. Reheat the meat gently in a covered skillet or low oven with a splash of water or broth to keep it moist.
What should I serve with khorovats?
Serve it hot with warm lavash, grilled tomatoes, and peppers, plus sliced red onion and plenty of fresh parsley or cilantro. A light sprinkle of sumac adds brightness, and the juices can be wrapped into the lavash like a sandwich.