Khorovats (pronounced “kho-ro-vats”) is more than just a dish-it’s a big part of Armenian life, gathering people around a fire for grilled meat and vegetables. If you’re interested in making authentic Armenian barbecue, you’ll find it’s a process that mixes careful planning, some skill with fire, and a welcoming attitude. This guide will take you step by step so your khorovats will be just right and everyone will enjoy it.
Main Ingredients and Tools for Khorovats
What Kind of Meat Should You Use?
Meat is the main focus of khorovats. While many associate kebabs with just one type of meat, Armenians use several kinds. The most common are lamb and beef. Many Armenian cooks like using leg of lamb, cut into 1-inch cubes. This requires removing any tough bits, but the results are very tender when cooked quickly over high heat.
Beef is also a great choice, especially cuts like flap meat (also called steak tips), which are easy to clean and cut. Pork is very popular in Armenia as well, and chicken can also be used. The most important thing is to pick fresh, young meat with a little bit of fat. This keeps the meat moist when grilling. Avoid meat that is very dark red, which can mean it’s older. To check the freshness, gently press the meat with your finger-if it bounces back quickly, it’s fresh.
Which Vegetables Are Usually Used?
Vegetables are an important part of khorovats, too. Armenians often grill vegetables at the same time as the meat. Usual choices include eggplant, potatoes, bell peppers, tomatoes, and mushrooms. Once grilled, you can serve the vegetables next to the meat, or use them for a “Khorovats Salad” by chopping up the grilled eggplant and peppers and mixing them with fresh tomatoes, onion, parsley, lemon juice, and olive oil. The smokiness from the grill gives the vegetables a special flavor.
What Tools Do You Need?
To make khorovats, you’ll need skewers-metal ones called “shampurs” are commonly used, especially the longer versions with wooden handles. Shorter metal or wooden skewers work for smaller grills; wooden skewers should be soaked in water first to keep them from burning.
Charcoal grills work best for real khorovats flavor, as they make it easier to get that smoky, tasty char. Traditional Armenian grills (“mangals”) are open steel boxes made for suspending skewers over the hot coals, but a regular kettle grill at home works, too. You can set up bricks wrapped in foil in the grill to keep the coals together and make a spot for skewers to hang above the heat. If using a gas grill, heating it for at least 15 minutes with the lid closed will get the metal grates hot enough to char the meat.
Getting the Meat Ready for Khorovats
How Should You Cut and Skewer the Meat?
The way you cut and place the meat onto the skewers affects how it cooks. For the best grill results, cut the meat into pieces that are 1 inch wide and about 1/2 to 1 inch thick. If using lamb, remove any thick fat or tough parts; flap beef usually needs less cleaning.
When threading the meat onto skewers, keep the pieces close together but not squished. This lets every side get even heat and a good sear while the inside stays juicy. Leave a couple of inches at the bottom of the skewer as a handle, with the tip open at the top.
What Marinade Works Best?
A good marinade adds flavor and helps soften the meat. One traditional Armenian marinade is easy to make. Here’s a simple recipe:
| Ingredient | Amount |
|---|---|
| Yellow Onion, grated | 1 medium |
| Vegetable Oil | 1/4 cup |
| Tomato Paste | 1/4 cup |
| Red Wine | 1/4 cup |
| Kosher Salt | 1 tablespoon |
| Black Pepper | 1/2 teaspoon |
Mix these together in a bowl. Combine the marinade with your meat in a large plastic bag, push out the air, seal it, and turn it so the meat is covered. Let it sit in the fridge for at least 4 hours, but leaving it overnight is even better.
You can also add a little lemon juice, vodka, or beer if you want extra flavor and tenderness.
How to Grill Khorovats the Armenian Way
How to Set Up the Fire
The way you manage your fire is one of the most important parts of making khorovats. While you can use a gas grill, charcoal gives the best taste. Traditionally, Armenians let their fire burn down until only the hot coals remain. Grapevines are used in Armenia because they burn quickly and make strong heat, but any wood or charcoal is fine.
For a charcoal grill, use a chimney starter to light the coals. When they’re fully lit and covered in gray ash, spread them in a single layer under where the skewers will go. You want enough heat to cook the meat quickly and sear the outside without burning it. To test if it’s ready, hold your hand over the grill for about 12 seconds; if it’s too hot to keep it there, let it cool a little.
How to Get Juicy, Evenly Cooked Meat
To cook khorovats just right, turn the skewers often so all the meat touches the heat the same way. This keeps the char even, helps prevent any parts from burning, and lets the inside stay moist. On a charcoal grill, you might need to shift the skewers around if you get flare-ups (sudden flames).
Cooking goes fast-usually 6 to 9 minutes over charcoal, or 8 to 12 minutes on a gas grill. You want the outside to have a light char and the inside to reach 135°F to 145°F (57 to 60°C), which is medium-rare to medium. Using a thermometer helps make sure you don’t overcook the meat. Leave a little fat on each piece to help keep the meat from drying out.
How Long Should You Grill Khorovats?
Khorovats doesn’t take long to grill because the pieces are small and the fire is hot. Expect about 6 to 9 minutes on charcoal grills, or 8 to 12 minutes on a gas grill. Timing will depend on the heat, size of the pieces, and how done you want it. Remember to turn the skewers every few minutes to avoid burning one side. If flare-ups happen, move the skewers away from the flames for a bit. Once the meat is cooked, let it sit for a couple of minutes before eating. This helps keep the juices inside.
How to Serve and Eat Khorovats
What Are Common Side Dishes?
Khorovats is usually eaten with other foods, making the whole meal more enjoyable. Rice pilaf is a common side, soaking up the meat juices. Grilled vegetables-like onions, peppers, and tomatoes-are often cooked right alongside the meat. A salad made from the grilled vegetables, fresh tomatoes, onions, parsley, lemon juice, and olive oil is a cool balance to the rich meat. Other sides include fresh herbs, pickled veggies, and cheese. Many people use pieces of pita to soak up the meat juices, which acts like a sauce.
How to Serve Khorovats at a Party or Family Meal
There is a special way to serve khorovats, especially for groups. The cooked meat is best eaten right off the skewer or right after it comes off. One tradition is to line a shallow bowl with pita bread, then slide the cooked meat onto it. This way, the bread soaks up the meat’s juices while keeping the meat from getting soggy. People often use a piece of pita to help remove the meat from the skewer. Before serving, sprinkle some salt over the hot meat. Khorovats brings people together; it’s often shared with lots of bread, laughter, and good company, whether it’s a small dinner or a big celebration.
Khorovats Questions and Answers
What Are Some Common Problems and How Can You Avoid Them?
- Wrong meat cut: Not every cut works. Choose beef flap meat, lamb leg, or pork neck end for the best results.
- Insufficient marinating: Marinate for at least 4 hours or, better yet, overnight to make the meat tender and flavorful.
- Overcooking: Khorovats cooks fast, so keep a close eye on the grill, turn the meat often, and use a thermometer to stop at 135-145°F (57-60°C).
- Fire too hot: If the grill is too hot, it can burn the outside without cooking the inside. Keep your heat moderate and steady and check using the hand-test.
- Wasting the juices: Always line your serving dish with pita to catch and enjoy the meat juices.
Can You Prepare Khorovats in Advance?
Khorovats tastes best hot and fresh, right off the grill. The best way to prepare ahead is by marinating the meat up to a day before. This gives you more time during the actual cookout and makes the flavors stronger.
If you have leftovers, store them in a sealed container in the fridge. Reheat gently to keep the meat juicy. Cold, leftover khorovats is also tasty in sandwiches the next day, but the main experience is when the dish is warm and just grilled.
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