Servings: 4–6
Prep Time: 30 minutes (plus marination)
Cook Time: 15–20 minutes
Ingredients
For
the Marinade:
- 2
pounds (900 g) pork, beef, lamb, or chicken (cut into 2-inch cubes)
- 1
large onion, sliced into thin rings
- 3
cloves garlic, minced
- 1/4
cup (60 ml) vegetable oil or olive oil
- 1/4
cup (60 ml) lemon juice or red wine vinegar
- 1
teaspoon paprika
- 1
teaspoon ground cumin
- 1
teaspoon black pepper
- 1
teaspoon salt
- 1
teaspoon dried oregano or thyme
For
Grilling:
- Skewers
(metal or wooden, soaked in water if wooden)
- Vegetables
for grilling (e.g., bell peppers, tomatoes, eggplants, and onions)
Instructions
Prepare the Marinade:
In a large bowl, combine the oil, lemon
juice, garlic, paprika, cumin, black pepper, salt, and oregano. Mix well to
form a marinade.
Marinate the Meat:
Add the meat cubes to the marinade,
along with the sliced onions. Toss everything to coat evenly.
Cover the bowl and refrigerate for at
least 4 hours, preferably overnight, for the best flavor.
Prepare the Grill:
Preheat a charcoal grill or gas grill
to medium-high heat. Ensure the coals are hot but not flaming.
Assemble the Skewers:
Thread the marinated meat onto skewers,
alternating with chunks of vegetables if desired. For a traditional touch, keep
meat-only skewers separate from vegetable skewers.
Grill the Khorovats:
Place the skewers on the grill. Cook
for 15–20 minutes, turning occasionally, until the meat is browned and cooked
through. Vegetables should be slightly charred and tender.
Serve:
Remove the skewers from the grill and
let rest for a few minutes. Serve the Khorovats with lavish bread, fresh herbs
(such as parsley or cilantro), and grilled vegetables.
Enjoy this delicious Armenian barbecue dish! Let me know if you'd like additional side dish recommendations to pair with it.
