Traditional Armenian grilled meat skewers, typically made with lamb or beef, marinated in a savory blend of onion, tomato, and herbs. A centerpiece of Armenian gatherings, cooked over open flame for distinctive smoky flavor.
Ingredients
- 2 pounds boneless lamb leg or shoulder (cut into 1.5-inch cubes, excess fat trimmed)
- 1 large yellow onion (peeled and halved crosswise)
- 0.25 cup tomato paste (double-concentrated preferred)
- 0.25 cup vegetable oil (or sunflower oil)
- 0.25 cup red wine (dry red wine)
- 4 cloves fresh garlic cloves (minced)
- 0.25 cup fresh flat-leaf parsley (chopped)
- 1 teaspoon ground coriander
- 0.5 teaspoon crushed red pepper flakes (or Aleppo pepper)
- 1 tablespoon kosher salt (adjust to taste)
- 0.5 teaspoon black pepper (freshly ground)
- 2 large bell peppers (red and green, cut into chunks)
- 2 medium tomatoes (firm, cut into wedges)
- 1 large onion (cut into chunks for skewering)
Instructions
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1
Grate the halved yellow onion on the large holes of a box grater into a large mixing bowl, collecting both pulp and juice.
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2
Add tomato paste, vegetable oil, red wine, minced garlic, chopped parsley, coriander, red pepper flakes, salt, and black pepper to the bowl. Whisk thoroughly to create a smooth marinade.
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3
Add the cubed lamb to the marinade and mix thoroughly, ensuring all pieces are well coated. Cover and refrigerate for at least 4 hours, preferably overnight (up to 24 hours) for maximum flavor.
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4
One hour before cooking, remove meat from refrigerator. Soak wooden skewers in water if using. Prepare vegetables by cutting into chunks.
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5
Thread meat onto skewers, alternating with pieces of bell pepper, tomato, and onion. Leave small spaces between pieces for even cooking.
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6
Prepare a charcoal or gas grill for high direct heat. The coals should be hot and covered with gray ash.
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7
Place skewers on the hot grill. Cook for 3-4 minutes per side (12-15 minutes total), turning occasionally, until meat is charred on the outside and cooked to desired doneness (medium is traditional).
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8
Let skewers rest for 3-5 minutes before serving. Traditionally served on flatbread (lavash) with fresh herbs, sliced onions, and lemon wedges.
Tips & Variations
For authentic flavor, use grapevine cuttings or fruitwood on the charcoal fire. Do not overcrowd skewers. Reserve some marinade before adding meat to use as basting sauce. Pork or beef can substitute for lamb. Serve with sumac for sprinkling.
Cultural Background
Khorovats derives from the Armenian word 'khorovel' meaning 'to roast over fire.' This ancient cooking method dates back millennia in the Armenian Highlands, evolving from simple campfire cooking to a sophisticated social tradition central to family gatherings and celebrations.
Region: Throughout Armenia, with regional variations in marinades and meat selection