Armenia
How to Make Armenian Khorovats Traditional Barbecue
Chef-tested recipe
Khorovats is the Armenian tradition of grilling meat and vegetables over glowing wood or charcoal embers. The word is commonly used for Armenian barbecue, but the meal represents much more than a cooking method. It is associated with family gatherings, celebrations, countryside picnics, and long meals shared around the fire.
Pork is one of the most widely used meats for khorovats in Armenia, particularly cuts with enough fat to remain juicy over the coals. Beef, lamb, chicken, fish, mushrooms, and potatoes may also be grilled depending on the household and occasion.
The meat is usually treated simply so the fire and natural flavor remain dominant. Large pieces are threaded onto flat metal skewers and cooked over steady embers rather than direct flames. Tomatoes, peppers, eggplants, onions, and garlic are roasted beside the meat and served with lavash and generous bunches of fresh herbs.
Recipe at a glance
- Servings
- 8 servings
- Prep Time
- 35 minutes
- Cook Time
- 45 minutes
- Drying Time
- 10 minutes
- Cuisine
- Armenian
- Course
- Main Course
- Cooking Method
- Charcoal Grilling
- Difficulty
- Intermediate
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Ingredients
For the Pork Khorovats
- Pork neck, cut into 45–50 mm pieces: 1,200 g
- Meaty pork ribs, cut into individual portions: 1,000 g
- White onions, thinly sliced: 350 g
- Fine saltpaid link: 28 g
- Coarsely ground black pepper: 6 g
For the Fire-Roasted Vegetables
- Eggplants: 800 g
- Ripe tomatoes: 800 g
- Armenian green peppers or mild green peppers: 500 g
- Red peppers: 400 g
- White onions, left whole or halved: 400 g
- Whole garlic heads: 200 g
- Fine saltpaid link: 10 g
For the Grilled Vegetable Salad
- Fresh coriander, chopped: 50 g
- Flat-leaf parsley, chopped: 50 g
- Fresh purple basil or green basil, chopped: 30 g
- Fine saltpaid link: 5 g
- Ground black pepper: 2 g
For Serving
- Armenian lavash: 600 g
- Fresh coriander: 80 g
- Flat-leaf parsley: 80 g
- Purple basil or green basil: 50 g
- Spring onions: 150 g
- Raw white onion, thinly sliced: 200 g
- Ground sumacpaid link: 8 g, optional
- Armenian pickled vegetables: as needed
Method
Prepare the pork Cut the pork neck into large pieces approximately 45–50 mm wide. Keep the rib portions relatively large. Do not trim away all the fat. A moderate amount of pork fat protects the meat from drying and adds flavor as it cooks over the embers. Pat the meat dry.
Season the meat Place the pork in a wide non-reactive bowl. Add the sliced onions and black pepper. Massage the onion lightly with your hands before mixing it through the pork. Cover and refrigerate for 1 hour. This short resting time perfumes the meat without turning it into a heavily seasoned marinade.
Prepare the fire Light dry hardwood or natural lump charcoal in a traditional mangal or charcoal grill. Allow the fire to burn until the wood or charcoal has formed an even bed of glowing embers. There should be no strong flames directly beneath the meat. Spread the embers so the heat is steady across the grilling area. Keep additional burning charcoal or wood nearby so the heat can be replenished when needed.
Prepare the vegetables Wash and dry the eggplants, tomatoes, peppers, onions, and garlic heads. Leave the vegetables whole. Pierce each eggplant once or twice with a fine skewer to prevent it from bursting. Thread large vegetables onto separate skewers when practical, or place them directly over the grill.
Salt the pork Remove the sliced onions from the pork and discard or reserve them for another cooked preparation. Add the salt to the meat immediately before threading. Mix thoroughly so the seasoning is evenly distributed.
Thread the meat Thread the pork neck onto wide, flat metal skewers. Keep similar-sized pieces together so they cook evenly. Thread the ribs onto separate skewers because they may require a different cooking time. Do not press the pieces too tightly together. Leave a small amount of space for heat to circulate.
Begin grilling the vegetables Place the eggplants, peppers, onions, tomatoes, and garlic over the hot embers. Turn them regularly. The skins should blacken and blister while the flesh becomes completely tender. Tomatoes will cook faster than the onions, eggplants, and garlic. Remove each vegetable as soon as it is ready.
Grill the pork neck Place the pork-neck skewers approximately 10–15 cm above the glowing embers. Turn every few minutes so the pieces color evenly. Cook for approximately 18–25 minutes, depending on the thickness and heat of the fire. The outside should become deeply browned with lightly charred edges.
Grill the pork ribs Place the rib skewers over a slightly cooler section of the grill. Cook for approximately 25–35 minutes. Turn regularly to render the fat and cook the meat beside the bone. Move the skewers away temporarily if dripping fat causes flames. Do not allow the pork to sit directly over uncontrolled fire.
Peel the vegetables Place the hot grilled vegetables in a covered bowl for 5 minutes. The trapped steam helps loosen their skins. Peel the eggplants, peppers, tomatoes, onions, and garlic. Remove the pepper stems and seeds. Let excess liquid drain briefly so the salad does not become watery.
Prepare the vegetable khorovats Chop the grilled eggplants, tomatoes, peppers, onions, and garlic into rustic pieces. Place them in a bowl. Add coriander, parsley, basil, salt, and black pepper. Fold gently. The salad should remain chunky, smoky, and juicy.
Check the pork Cut into one of the thickest pieces to confirm it is fully cooked. The pork should remain moist inside with a browned and slightly smoky exterior. Continue grilling briefly if necessary. Avoid cooking the meat until dry.
Rest the meat Remove the pork from the skewers onto a warm platter lined with lavash. Cover loosely with another piece of lavash. Rest for 10 minutes. The bread absorbs some of the pork juices and smoke while keeping the meat warm.
Prepare the onions Combine the thinly sliced raw onions with the optional sumac. Massage gently with your fingers. Serve the onions separately or scatter them over the grilled meat.
Serve Arrange the pork neck and ribs on a large shared platter. Serve the grilled vegetable salad alongside. Add lavash, coriander, parsley, basil, spring onions, raw onion, and Armenian pickles. Khorovats is commonly eaten by wrapping pieces of meat, vegetables, and herbs inside lavash.
Beginner Technique Notes
Wait until the fire has become glowing embers before adding the meat. Strong flames burn the exterior before the center cooks.
Cut the meat into similar-sized pieces so each skewer finishes at approximately the same time.
Keep ribs and boneless pork on separate skewers.
Do not crowd the skewers. Small spaces allow heat and smoke to move around the meat.
Keep a small bottle of water nearby only for controlling sudden flare-ups. Do not continuously spray the coals because this lowers the heat and creates ash.
Remove tomatoes before they collapse completely.
Rest the meat before serving so its juices remain inside.
Tips and Variations
Chef Tip: Use pork neck with visible marbling. It stays tender and juicy over charcoal without requiring a complicated marinade.
Beef Khorovats: Use beef sirloin, rib meat, or another tender grilling cut.
Lamb Khorovats: Use lamb shoulder, leg, ribs, or loin.
Chicken Khorovats: Use bone-in chicken thighs and drumsticks, cooking them over moderate heat until fully done.
Vegetable Khorovats: Grill mushrooms, potatoes, eggplant, peppers, tomatoes, onions, and garlic for a meat-free meal.
Fish Khorovats: Whole trout or Armenian ishkhan may be grilled with lemon and herbs.
Potato Khorovats: Thread small potatoes onto skewers and grill slowly until soft inside and browned outside.
Authenticity Notes and Substitutions
Khorovats is traditionally cooked over wood or charcoal embers rather than on an indoor electric grill.
Pork and beef are among the meats most strongly associated with modern Armenian khorovats.
Flat metal skewers help prevent large meat pieces from rotating as they are turned.
The main seasoning should remain restrained. Salt, onion, and black pepper allow the meat and fire to remain the dominant flavors.
Grilled vegetables commonly include eggplant, tomatoes, peppers, onions, mushrooms, and garlic.
Fresh herbs are served generously rather than used only as a decorative garnish.
Lavash is the characteristic bread accompaniment and is often used to wrap the meat, vegetables, onions, and herbs.
When Armenian purple basil is unavailable, use fresh green basil, although the aroma will be different.
When Armenian green peppers are unavailable, use long mild green peppers rather than sweet bell peppers alone.
Serving Ideas
Serve Armenian khorovats with
- Armenian lavash
- Fire-roasted vegetable salad
- Fresh coriander
- Fresh parsley
- Purple basil
- Spring onions
- Sliced onions with sumac
- Armenian pickled vegetables
- Fresh tomatoes and cucumbers
- Matnakash bread
- Armenian cheese
- Local red wine
- Apricot or mulberry vodka
Storage
Chiller: Up to 3 days
Freezer: Up to 2 months
Best reheating method: Charcoal grill, covered oven, or frying pan
Store the meat separately from the grilled vegetable salad.
To reheat the meat, wrap it loosely in lavash or foil and warm gently so it does not dry out.
The grilled vegetable salad may be refrigerated for up to 3 days and served chilled or at room temperature.
Nutritional Value
Nutrition values are estimates and vary according to the pork cuts, rendered fat, lavash portion, vegetables, and serving size.
Allergen Notes
Contains gluten when served with wheat lavash.
The grilled meat and vegetables are naturally:
- Dairy-free
- Egg-free
- Nut-free
- Soy-free
For a gluten-free meal, serve the khorovats without lavash and confirm that all seasonings and pickles are gluten-free.
Frequently Asked Questions
What is Armenian khorovats?
Khorovats is Armenian barbecue, typically consisting of meat and vegetables cooked over wood or charcoal embers.
What meat is traditionally used?
Pork and beef are especially common, although lamb, chicken, fish, and other meats may also be prepared as khorovats.
What cut of pork is best?
Pork neck is particularly suitable because its marbling keeps the meat juicy during charcoal grilling. Pork ribs are also widely used.
Does Armenian khorovats need a marinade?
Not necessarily. Many preparations use restrained seasoning so the meat and smoke remain the primary flavors.
Can I use a standard charcoal grill?
Yes. A standard charcoal grill works well if the meat is suspended above steady embers rather than direct flames.
Why are flat skewers preferred?
Flat skewers hold large pieces securely and prevent the meat from spinning when turned.
What vegetables are served with khorovats?
Eggplants, tomatoes, peppers, onions, garlic, mushrooms, and potatoes are common choices.
How do I prevent flare-ups?
Move the meat away from the hottest area when fat drips onto the embers. Keep the coals evenly spread and avoid direct flames.
Can khorovats be cooked indoors?
It can be cooked on a grill pan or under a broiler, but the distinctive charcoal aroma will be missing.
Why is lavash served with khorovats?
Lavash is used to hold or wrap the grilled meat, vegetables, onions, and fresh herbs.
Can I prepare the meat ahead?
The pork may be cut and seasoned with onion and pepper several hours ahead. Add salt shortly before grilling.
What should the finished meat look like?
It should have a deeply browned exterior with lightly charred edges while remaining moist and tender inside.
