Khorovats
“Every nation has its fire, but Armenia has memory in the smoke.”
Khorovats
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.
Ingredients
- 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 min).
Serve with lavash, grilled eggplant and peppers, sliced tomatoes, and fresh herbs (parsley, cilantro, tarragon).
“Khorovats isn’t a dish—it’s a reason to gather. The fire cooks the meat, but the company makes the meal.”