Armenian Pork Khorovats
Large pieces of pork shoulder grilled over glowing charcoal with onion, thyme, salt, and pepper.
About This Dish
Khorovats depends on good meat, restrained seasoning, steady coals, and lavash ready to catch the savory juices.
Keep this recipe in your kitchen
Your first beautifully formatted offline recipe is free. Choose a print-ready PDF or a high-resolution JPEG card.
Stages
- Preparation25 min
- Cooking25 min
Step-by-Step Instructions
-
1
Cut the pork into even 5 cm pieces. Slice the onions, crush them lightly with the thyme, salt, and pepper, and massage the mixture into the pork.
-
2
Cover and refrigerate for 30 minutes while the charcoal burns down to a deep bed of glowing coals.
-
3
Thread the pork onto metal skewers without packing it tightly. Place the whole vegetables on a separate cooler part of the grill.
-
4
Grill the pork 15–20 cm above the coals, turning every 2–3 minutes, until browned and the thickest pieces reach at least 63 °C.
-
5
Rest the pork for 3 minutes. Peel and chop the grilled vegetables, then serve everything over lavash with fresh herbs.
