📝 About This Recipe
Khorovats is more than just a barbecue; it is the cornerstone of Armenian hospitality and a legendary street food staple. This recipe features succulent chunks of pork shoulder marinated in a traditional blend of onions and aromatic spices, then grilled over high heat to achieve a perfect smoky char while remaining incredibly juicy inside. Accompanied by fire-roasted vegetables, it offers a rustic, soulful experience that captures the essence of open-flame cooking.
🥗 Ingredients
The Meat
- 4 pounds Pork Shoulder (Butt) (cut into 2-inch uniform cubes with some fat intact)
- 4 large Yellow Onions (thinly sliced into half-moons)
- 3 tablespoons Sunflower Oil (or any neutral high-heat oil)
The Marinade Spices
- 1 tablespoon Dried Basil (rubbed between palms to release oils)
- 1 tablespoon Dried Summer Savory (Cithari) (essential for authentic flavor)
- 1 tablespoon Paprika (sweet Hungarian style)
- 1 teaspoon Black Pepper (freshly ground)
- 2 tablespoons Kosher Salt (added only just before grilling)
- 3 pieces Bay Leaves (crushed slightly)
Vegetables for Roasting
- 3 medium Eggplants (whole)
- 4 pieces Bell Peppers (mix of red and green)
- 6 large Roma Tomatoes (firm and ripe)
- 2-3 pieces Hot Green Peppers (optional for heat)
For Serving
- 1 package Lavash (fresh Armenian flatbread)
- 1 small Red Onion (thinly sliced for garnish)
- 1 bunch Fresh Cilantro and Parsley (roughly chopped)
- 1 tablespoon Sumac (for dusting over the onions)
👨🍳 Instructions
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1
Prepare the meat by trimming excess silver skin from the pork shoulder, but keep the marbled fat as it provides flavor and moisture. Cut into 2-inch cubes.
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2
In a large non-reactive bowl, combine the pork cubes with the sliced yellow onions. Use your hands to aggressively 'massage' the onions until they begin to release their juices.
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3
Add the dried basil, summer savory, paprika, black pepper, bay leaves, and oil to the meat and onion mixture. Mix thoroughly until every piece of meat is coated. Do NOT add salt yet.
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4
Cover the bowl tightly with plastic wrap and refrigerate for at least 12 hours, preferably 24 hours. This allows the onion juice to tenderize the meat naturally.
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5
Two hours before cooking, take the meat out of the fridge to reach room temperature. Prepare a charcoal grill, ideally using hardwood like oak or fruitwood for the most authentic smoky flavor.
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6
While the coals are getting hot, thread the whole eggplants, peppers, and tomatoes onto separate skewers. Grill them directly over the flames until the skins are charred black and the insides are soft.
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7
Remove the charred vegetables, place them in a bowl, and cover with a lid or plastic wrap for 10 minutes. The steam will make them easy to peel. Once cooled, peel off the charred skin, chop the flesh, and season with salt and garlic to make a side salad.
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8
Back to the meat: Just before skewering, sprinkle the kosher salt over the pork and mix well. Thread the meat onto flat metal skewers (shampours), leaving a tiny bit of space between each piece so they cook evenly.
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9
Spread the hot coals evenly. Place the skewers over the grill. You want a high heat that sears the outside quickly.
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10
Turn the skewers frequently. If the fat drips and causes flare-ups, lightly sprinkle a little water or beer over the coals to dampen the flames.
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11
Grill for approximately 15-20 minutes. The meat is done when it has a deep mahogany crust and the internal temperature reaches 145°F (63°C).
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12
To serve, place a sheet of Lavash in a large pot. Slide the meat off the skewers directly onto the bread. The Lavash will soak up all the delicious meat juices.
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13
Top the meat with the sumac-dusted red onions and fresh herbs. Cover with another piece of Lavash to keep warm for 5 minutes before serving.
💡 Chef's Tips
Never salt the meat in the overnight marinade; salt draws out moisture and can make the pork tough—always salt right before skewering. Use flat metal skewers rather than round ones; flat skewers prevent the meat from spinning when you turn them over the fire. If you can't find Summer Savory, a mix of dried thyme and a pinch of sage is a decent substitute, though the flavor profile will shift slightly. Don't discard the onions from the marinade; you can sauté them separately or discard them, but don't grill them on the skewers with the meat as they will burn before the meat is cooked. Always let the meat rest for 5-10 minutes inside the Lavash-lined pot to allow the juices to redistribute.
🍽️ Serving Suggestions
Serve with a side of 'Tan,' a refreshing Armenian yogurt drink made with yogurt, water, and salt. Pair with the roasted vegetable salad (Ajapsandali style) made from the charred eggplants and peppers. A side of buttery pilaf or simple boiled potatoes with dill complements the smoky meat perfectly. Provide plenty of fresh greens (Tarkhun/Tarragon, Radishes, and Scallions) on a platter to eat raw between bites of meat. Enjoy with a glass of dry Armenian red wine or a cold lager.