Khorovats

Origin: Born from the Armenian hearth, Khorovats is more than grilled meat — it’s ceremony. Traditionally cooked over wood embers, each skewer carries the memory of gatherings where bread was torn by hand, wine poured freely, and the scent of charred vegetables mingled with laughter.

It’s said that to share khorovats is to share belonging itself.

Ingredients

Khorovats is Armenia’s national barbecue—meat marinated and grilled over open flame, often during family gatherings, holidays, or just because the apricots are ripe and the company is good.

Traditionally made with pork, but also beef, lamb, or chicken. Served with lavash, grilled vegetables, fresh herbs, and laughter. This is not a rushed dish.

2 lbs pork shoulder (or beef/lamb), cut into large chunks

1 large onion, sliced into rings

4 cloves garlic, crushed

¼ cup vegetable oil

Juice of 1 lemon

1 tbsp vinegar (optional, for tenderizing)

1 tsp paprika

Salt and black pepper, to taste

Optional: chili flakes, sumac, or dried thyme for variation

How The Alchemy Happens

In a large bowl, combine meat with onion rings, garlic, oil, lemon juice, vinegar, paprika, salt, and pepper.

Mix thoroughly—use your hands. Let marinate at least 6 hours, preferably overnight.

Thread meat onto skewers, alternating with onion if desired.

Grill over hot coals or wood fire, turning frequently until charred and cooked through (about 12–15 minutes).

Serve with lavash, grilled eggplant and peppers, sliced tomatoes, and fresh herbs (parsley, cilantro, tarragon).