Khorovats (Armenian Lamb Skewers)

About This Recipe

Khorovats is the centerpiece of Armenian outdoor gatherings — chunks of lamb shoulder marinated for a full day in grated onion, black pepper, and sometimes a splash of pomegranate juice or vinegar, then threaded onto long metal skewers and grilled directly over hardwood coals until the fat renders and the edges char. The onion marinade is key: it tenderizes the meat and perfumes it without masking the lamb's flavor, unlike heavier spice-forward kebabs from neighboring cuisines. Traditionally, khorovats is a communal, unhurried affair — someone tends the fire for hours while tomatoes, eggplant, and green peppers grill alongside the meat. The finished skewers are pulled straight off the fire onto a platter lined with soft lavash, which soaks up the juices, and eaten wrapped with the grilled vegetables, raw onion rings dusted with sumac, and a scatter of fresh tarragon or basil. The char on the outside and the tender, faintly sweet interior are what separate a properly made khorovats from an ordinary grilled kebab — that contrast is the whole point.

Ingredients

Serves 6

• 1.5 kgboneless lamb shoulder, cut into 4cm cubes
• 2 largeyellow onions, grated with juice
• 1 largered onion, thinly sliced (for serving)
• 3 tbsppomegranate juice
• 2 tbspred wine vinegar
• 3 tbspolive oil
• 2 tspcoarse black pepper
• 1.5 tspfine salt
• 3bay leaves, crumbled
• 2 largetomatoes, halved
• 1 largeeggplant, sliced into thick rounds
• 3long green peppers
• 4 sheetslavash bread
• 1 bunchfresh tarragon
• 1 tbspsumac, for garnish

Instructions

1. 1

   Marinate

   In a large bowl, combine lamb cubes with grated onion and its juice, pomegranate juice, vinegar, olive oil, black pepper, salt, and bay leaves. Massage well, cover, and refrigerate 12-24 hours.

2. 2

   Build the fire

   Light a charcoal or wood fire and let it burn down to glowing embers with no open flame — this takes 30-45 minutes and is essential for even, smoky cooking.

3. 3

   Skewer

   Remove lamb from the marinade, shaking off excess onion (it will burn if left on). Thread onto flat metal skewers, packing pieces snugly with minimal gaps.

4. 4

   Grill the lamb

   Grill skewers 4-5cm above the embers, turning every 3-4 minutes, for 18-22 minutes total until deeply charred outside and just pink at the center.

5. 5

   Grill the vegetables

   Alongside the lamb, grill the tomatoes, eggplant, and peppers until blistered and soft, about 10-15 minutes, turning occasionally.

6. 6

   Rest

   Rest the skewers 5 minutes off the heat, tented loosely with foil.

7. 7

   Assemble and serve

   Slide the meat off the skewers onto warm lavash. Peel and mash the grilled vegetables lightly with a fork for a simple relish. Serve with sliced red onion, tarragon, and a dusting of sumac.

Variations

• •

  Pork khorovats (khoravats khozi) uses the same onion marinade with pork shoulder and is equally traditional in Armenia.

• •

  Chicken thigh khorovats cooks faster (12-14 minutes) and is popular for weeknight grilling.

• •

  Some regions add a few tablespoons of Armenian brandy (cognac) to the marinade for extra depth.

Storage

Leftover meat keeps refrigerated up to 3 days; reheat gently in a covered skillet with a splash of water to avoid drying it out. Grilled vegetables keep 2 days and are excellent cold, mashed into a spread.

Frequently Asked Questions