Khorovats – Armenian Shish Kebab

For khorovats, I always use pork neck – it has just the right amount of fat so that each piece stays juicy even after open fire. The meat should be rinsed thoroughly, patted dry, and cut into large pieces – these hold well on skewers and don’t dry out. At this moment, you can already smell the fresh pork aroma, which will soon turn into the scent of spices. This is the first step where it’s important not to rush: careful cutting and the right size of pieces determine the proper texture and density of the entire khorovats.

I grate half of the onions – they turn into a soft paste that becomes the heart of the marinade. I add paprika, black and hot pepper, salt – immediately a warm, slightly smoky aroma appears, reminiscent of glowing coals. This mixture envelops each piece of pork, making it tender even before it reaches the grill. I mix the meat by hand – that way you can feel how the spices and onions penetrate the fibers. This stage is not only preparation but also the beginning of flavor, because this is where the aroma is born that will make khorovats recognizable even by smell.

When the meat is filled with the scent of spices, I add the remaining onions, cut into rings, and vegetable oil. It adds softness, helps the spices open up, and creates a thin glossy film on the surface of the pieces. I mix everything carefully so as not to break the rings – later they’ll become tender and slightly caramelized on the coals. I leave the meat to marinate for several hours in the refrigerator. During this time, the pork becomes firmer, the onions transparent, and the aroma deeper and sweeter. This waiting is always worth what comes next.

When it’s time to grill, I thread pieces of pork and onion rings alternately onto the skewers. The fire should be even, the coals hot but without flames. At this moment, the aroma of smoke and spices rises over the grill, filling everything around. The meat sizzles, fat drips onto the coals, adding a smoky note that makes khorovats unique. I turn the skewers periodically, watching as the crust becomes golden and the inside stays tender. I sprinkle the pieces with marinade diluted with water – it helps retain the juices. After 15-20 minutes, the meat fills the space with a thick, warm aroma – a sign that khorovats is ready.

For me, serving khorovats is always a little celebration. I remove the skewers from the grill, place the shish kebab on a large platter, garnish with fresh herbs, rings of red onion, slices of tomatoes, and bell peppers. Next to it, I place Armenian lavash – it absorbs the meat juices and smoky aroma. When I bring khorovats to the table, the air fills with the fragrance of spices, onions, and fresh vegetables. In every piece, there’s a harmony of smoke, salt, the sweetness of paprika, and the tender juiciness of pork. This moment is the warmest: when everything is ready and the guests gather to share the taste of true Armenian shish kebab.