Armenia's beloved barbecue — thick cuts of pork, lamb, or chicken chargrilled over glowing coals and served with lavash, grilled vegetables, and fresh herbs.
Khorovats is Armenia's national dish and cultural institution — the word means both the act of grilling and the event around the grill. It is more than food: it is a social ritual, the centrepiece of every Armenian celebration from weddings to New Year's Eve. The meat — pork neck, lamb ribs, or chicken — is cut thick, marinated simply in onion, pepper, and salt, then grilled over glowing fruit-wood coals until charred outside and juicy within. The ritual of khorovats is deeply male-coded in Armenian tradition, with the man of the house presiding over the grill as a point of family pride. Served on lavash flatbread with grilled whole tomatoes, peppers, and aubergines, and accompanied by fresh tarragon, basil, and spring onion, khorovats is Armenia in a single meal.
Serves 4
Mix meat with grated onion, black pepper, and salt. Work the onion into the meat with your hands. Leave at room temperature for at least 1 hour, or refrigerate overnight.
Armenian khorovats uses minimal marinade — the quality of the meat and the charcoal do the work. Don't overcomplicate it.
Light charcoal and wait until it turns white-grey with no visible flames — about 30–40 minutes. The coals should glow red when blown on but produce no flame.
Thread meat onto skewers or place on the grill rack. Cook over medium-hot coals, turning every 5–6 minutes, for 20–25 minutes total until charred outside and cooked through. Pork neck should reach 70°C internally.
Grill whole tomatoes, peppers, and aubergine directly on the coals or on the grill alongside the meat until charred and soft. Peel the aubergine and peppers when cool enough to handle.
Lay lavash on a large board. Pile meat and grilled vegetables on top. Scatter with fresh tarragon, basil, and spring onions. Serve family-style.
Pork neck (boyun) is the ideal cut — its fat marbling keeps it juicy over the coals.
Fruit wood (apricot or cherry) gives the most authentic Armenian smoke flavour.
The grated onion in the marinade tenderises the meat — don't skip it even if you can't grill immediately.
Use chicken thighs for a leaner version — marinate with lemon zest added.
Add pomegranate molasses to the marinade for a fruity depth.
Make a vegetarian khorovats with whole aubergine, peppers, and halloumi.
Best eaten straight off the grill. Leftovers keep refrigerated 2 days — reheat in a hot pan.
Khorovats has ancient roots in Armenian culture, with evidence of ritual meat-cooking over fire dating back millennia in the Caucasus region. The dish evolved into its modern form as Armenia's most important communal food, inseparable from celebrations and family life. Internationally, the Armenian diaspora has carried khorovats culture worldwide, and it is served at every Armenian community gathering from Los Angeles to Paris.
Pork neck (collar) is the traditional choice — its well-marbled fat keeps it moist and flavourful during grilling. Pork shoulder is a good alternative. Avoid lean cuts like loin — they dry out quickly over coals.
A cast-iron griddle pan on high heat gives a good result. You won't get the charcoal smoke but the char marks and caramelisation replicate the texture. Cook 4–5 minutes per side.
Per serving · 4 servings total
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