Khorovats is Armenia’s cherished tradition of grilling meat over charcoal for gatherings, holidays, and relaxed meals shared outdoors.
Pork shoulder is cut into irregular pieces, seasoned simply with onion, salt, and pepper, then threaded on flat skewers so the charcoal and meat remain the main flavors.
Wait until the charcoal is covered with pale ash and no flames remain; steady radiant heat browns the pork without scorching it.
Serving Suggestions
Serve family-style with grilled tomatoes, peppers and eggplant, thinly sliced onion, fresh herbs, lavash, and lemon.
Recipe Notes
Marinate for up to 12 hours. Refrigerate cooked pork for three days and reheat briefly over low grill heat or in a covered skillet.
Armenian Khorovats
Armenian charcoal-grilled pork shoulder with fire-roasted vegetables, herbs, onion, and lavash.
Equipment
- Charcoal grill
- Flat metal skewers
- Large nonreactive bowl
- Long tongs
- Instant-read thermometer
Ingredients
Pork
- 3 lb boneless pork shoulder cut into irregular 1 1/2-inch pieces
- 2 large yellow onions thinly sliced
- 2 tsp fine salt
- 1 tsp ground black pepper
- 2 tbsp neutral oil
Vegetables and Serving
- 4 medium tomatoes
- 4 long green peppers
- 2 small eggplants halved lengthwise
- 1 medium red onion thinly sliced
- 1 cup mixed parsley and coriander leaves loosely packed
- 4 whole lavash flatbreads warmed
- 1 large lemon cut into wedges
Instructions
Marinate:
- Toss the pork with the sliced yellow onions, salt, pepper, and oil. Cover and refrigerate for at least 4 hours or overnight.
- Light a charcoal grill and let the coals burn until evenly covered in pale ash.
Grill:
- Discard the marinade onions. Thread the pork loosely onto flat skewers, leaving small gaps. Arrange the tomatoes, peppers, and eggplant near the cooler grill edges.
- Grill the pork for 12 to 16 minutes, turning every few minutes, until browned and at least 145 F (63 C) inside. Grill the vegetables until softened and blistered.
Serve:
- Rest the pork for 5 minutes. Peel the vegetables only where the skins are heavily charred.
- Arrange pork and vegetables on a platter with red onion, herbs, lavash, and lemon wedges.
Notes
- Pork shoulder stays juicier than lean loin over charcoal.
- Keep a cool area on the grill so vegetables and meat can be moved away from intense heat.
Nutrition
Calories: 610kcalCarbohydrates: 42gProtein: 45gFat: 30gSaturated Fat: 9gCholesterol: 125mgSodium: 850mgFiber: 7gSugar: 9g