Khorovats (Armenian Shish Kebabs) is a traditional Armenian recipe for a dish of marinated cubed pork cooked on a barbecue with a bed of onions and served on a bed of lavash flatbreads. The full recipe is presented here and I hope you enjoy this classic Armenian version of: Armenian Shish Kebabs (Khorovats).
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Ingredients:
1.8kg pork shoulder cut into 4 to 5cm cubes
2 large yellow onions, divided
1.5 tbsp sea salt
1 tbsp coarsely-ground black pepper
1 tbsp dried basil
1 tsp paprika (preferably either sweet or smoked)
4 tbsp sunflower oil or other neutral oil (optional, for leaner cuts)
For serving: lavash bread, plenty of fresh herbs (coriander, flat-leaf parsley, dill), sliced red onions, grilled tomatoes and bell peppers
Method:
Prepare the Meat and Marinade: Cut the pork shoulder into uniform cubes, 4 to 5cm. Don’t make them too small, or they will dry out. Place the pork cubes in a large, non-reactive bowl (glass or stainless steel).
Coarsely grate one of the large yellow onions using a box grater directly over the bowl of pork. You want all the juice and the pulp, as the onion juice is a powerful tenderizer.
Add the salt, black pepper, dried basil, and paprika to the bowl. Use your hands to thoroughly mix everything together, ensuring every piece of pork is coated with the grated onion and spices. If your pork seems a bit lean, you can add a little sunflower oil.
Cover the bowl tightly with clingfilm and refrigerate for at least 4 hours, or ideally overnight (up to 24 hours). The longer it marinates, the more flavour will penetrate the meat. Do not marinate for more than 24 hours, as the onion juice can start to break down the meat’s texture too much.
About 40 minutes before you’re ready to cook, prepare your charcoal barbecue for medium-high heat. You want the coals to be covered in a fine white ash. While the barbecue heats up, thinly slice the second yellow onion.
Thread the marinated pork onto long, flat metal skewers. This is critical: use flat skewers, not round ones, to prevent the meat from spinning when you turn them. Pack the meat on snugly, but do not compress it too tightly. Wipe off any large, clinging pieces of grated onion to prevent them from burning.
Once your barbecue is ready, spread the thinly sliced onions directly on the barbecue grates over the hottest part of the fire. This is your “onion pillow.” Immediately place the skewers on top of the onions. The onions will sizzle and smoke, infusing the meat with incredible flavour and protecting it from the direct, harsh flame.
Barbecue the kebabs for about 15-20 minutes, turning them every 4-5 minutes, until the pork is cooked through and has a beautiful char on all sides. The onions underneath will char and become wonderfully sweet.
This is a classic Armenian step. Lay a large piece of lavash bread on a platter. As the skewers come off the grill, place them on the lavash. You can use another piece of lavash on top to gently pull the meat off the skewers. Cover loosely with foil and let the meat rest for 5-10 minutes. The lavash will soak up all the delicious juices. Serve immediately with the accumulated juices, fresh herbs, and grilled vegetables.
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