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