Go Back
–+ servings
Armenian khorovats grilled pork with fire-roasted vegetables, onion, herbs, and lavash.

Armenian Khorovats

No ratings yet
Armenian charcoal-grilled pork shoulder with fire-roasted vegetables, herbs, onion, and lavash.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Marinating 4 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Armenian
Calories: 610
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Charcoal grill
  • Flat metal skewers
  • Large nonreactive bowl
  • Long tongs
  • Instant-read thermometer

Method
 

Marinate:
  1. Toss the pork with the sliced yellow onions, salt, pepper, and oil. Cover and refrigerate for at least 4 hours or overnight.
  2. Light a charcoal grill and let the coals burn until evenly covered in pale ash.
Grill:
  1. 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.
  2. 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:
  1. Rest the pork for 5 minutes. Peel the vegetables only where the skins are heavily charred.
  2. Arrange pork and vegetables on a platter with red onion, herbs, lavash, and lemon wedges.

Nutrition

Calories: 610kcalCarbohydrates: 42gProtein: 45gFat: 30gSaturated Fat: 9gCholesterol: 125mgSodium: 850mgFiber: 7gSugar: 9g

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.