Armenian recipe
How to make Khorovats
խորոված
The whole country
Armenian barbecue: chunks of pork, lamb, beef or chicken, often still on the bone, grilled on long flat skewers over glowing embers. Aubergines, peppers and tomatoes are grilled beside the meat, then peeled and chopped into a smoky salad. Khorovats is the dish for weekends, family feasts and summer picnics, wrapped in lavash with raw onion and herbs.
Ingredients
- 1 kg boneless pork neck or shoulder, cut into 4 to 5 cm pieces
- 3 onions, 2 sliced into rings and 1 thinly sliced for serving
- 1 teaspoon salt and 1 teaspoon black pepper
- 1 teaspoon ground coriander or dried basil
- 4 small aubergines, 4 peppers and 4 tomatoes
- Lavash and a bunch of fresh herbs (coriander, basil, tarragon) to serve
Method
- Mix the meat with the onion rings, salt, pepper and coriander, cover and leave in the fridge for at least 2 hours or overnight.
- Light a charcoal or wood grill and wait until the flames die down and the coals are glowing.
- Thread the meat onto flat skewers without the onion, and grill for 15 to 20 minutes, turning often, until browned outside and cooked through.
- Grill the whole aubergines, peppers and tomatoes at the same time until soft and charred, then peel them, chop them and season with salt and a little of the raw onion.
- Serve the meat on lavash with the sliced onion, the vegetable salad and plenty of fresh herbs.
Made it at home? Tick it off and it goes into your kitchen passport.
The word khorovats simply means 'grilled'. Since 2009 a khorovats festival has been held each year in Akhtala in northern Armenia.
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