Armenia · Meat Dishes · High protein
Khorovats
The Armenian grill: pork neck marinated with onion, pomegranate molasses, and Aleppo pepper, then skewered and cooked over wood coals, served with whole eggplant, peppers, and tomatoes charred into a smoky salad. The cooked meat is rested between sheets of lavash to steam, the signature touch that makes khorovats tender and infuses the bread with smoke.
45 min 470 kcal 6 serves Medium💪High protein🇦🇲Armenia★★★★★5.0· 1 reviews
Ingredients
ServingsMetric
- 1200 gpork neck
- 400 gonion
- 2 tbsppomegranate molasses
- 1 tbspground coriander
- 1 tspAleppo pepper
- 2 tbspvegetable oil
- 400 geggplant
- 300 gbell pepper
- 300 gtomatoes
- 2 wholelavash
- 2 tspsalt
- 1 tspblack pepper
Method
- Cut the pork neck into cubes about 4 to 5 cm. In a glass or ceramic bowl combine the pork with the sliced onion, pomegranate molasses, ground coriander, Aleppo pepper, black pepper, and oil. Mix well, cover, and refrigerate at least 4 hours, ideally overnight.
- Light a charcoal or wood grill and let the fire burn down to even, glowing coals.
- Put the whole eggplants, bell peppers, and tomatoes on the grill, with no oil or salt. Char them all over, turning, until the skins are blackened and the flesh is soft.
- Transfer the charred vegetables to a bowl, cover, and let them steam 5 to 10 minutes. Then peel off the skins, discard stems and seeds, chop the flesh, and season with salt and pepper for a smoky vegetable salad.
- Wipe most of the onion off the pork, thread the cubes onto long skewers without packing them tightly, and salt them just before grilling.
- Grill the pork over the coals for 15 to 20 minutes, turning every few minutes, until charred outside and cooked through.
- Slide the meat onto a sheet of lavash, cover with a second sheet and a lid, and let it steam 5 to 10 minutes. Serve with the grilled vegetable salad and the juice-soaked lavash.
FAQ
It is the Armenian grill tradition with its own spices (pomegranate molasses, Aleppo pepper, coriander), the obligatory whole grilled vegetables, and the lavash-steam technique. Shashlik is the more general post-Soviet name.
Rate this
Rate this recipe
Keep browsing
More dishes from the Armenian archive — picked by overlap with what you're cooking now.
Join the conversation
Comments
No comments yet — be the first!