Khorovats is the traditional Armenian barbecue, a central element of social gatherings and festivities, with roots in the pastoral tradition of the Caucasus.
International
Khorovats
Traditional Armenian Khorovats: marinated grilled meat, authentic Caucasian recipe.
- Armenia
- Main course
- High protein
- easy
30 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 480 kcal
- Protein 36 g
- Carbohydrates 6 g
- Fat 34 g
Story behind the dish
Preparation
Khorovats is an Armenian preparation with easy difficulty. Reserve about 60 minutes in total (30 for mise en place and preparation, 30 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 1.5 kg of pork or lamb in large pieces.
- Have ready: 2 onions.
- Have ready: 1 red pepper.
- Have ready: Pomegranate juice.
- Have ready: Vinegar.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Marinate the meat with sliced onion
Marinate the meat with sliced onion, pomegranate juice, vinegar, thyme, salt and pepper for at least 4 hours. Taste before serving: the balance between salt, acidity and fat defines the final result. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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Thread the meat on metal skewers alternating with pieces of…
Thread the meat on metal skewers alternating with pieces of pepper. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Grill over wood or charcoal over medium heat
Grill over wood or charcoal over medium heat, turning frequently. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Cook for 20-25 minutes until golden brown on the outside and juicy…
Cook for 20-25 minutes until golden brown on the outside and juicy on the inside. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
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Separately roast whole tomatoes and peppers directly over the coals…
Separately roast whole tomatoes and peppers directly over the coals until the skin blackens. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Serve the meat with the peeled and chopped roasted vegetables.
Serve the meat with peeled and chopped roasted vegetables and lavash bread. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Pomegranate juice in the marinade is a distinctive sign of Armenian cuisine, it provides acidity and color.
- The coals should be at their optimal point (no flame) before grilling.
Variations
- Chicken khorovats.
- Fish version (Lake Sevan trout).
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