Armenian khorovats keeps the focus on juicy pork, charcoal smoke, onion, salt, and black pepper rather than a complicated marinade. High-heat grilling produces deeply browned edges while careful finishing and resting keep the pork tender inside.
Estimated nutrition
Per serving (recipe serves 4)
- Calories
- 670 kcal
- Protein
- 45 g
- Carbs
- 30 g
- Fat
- 40 g
- Fiber
- 2 g
Actual values can vary with brands, amounts, and preparation.
How this was estimated
92% match confidence
Data sources: USDA FoodData Central
- 12 of 13 ingredient lines matched nutrition data.
Ingredients
Loading serving controls…Pork
- 900 g pork neck or pork shoulder, cut into 4 cm chunks
- 2 medium yellow onions (300 g), thinly sliced
- 2 tsp kosher salt
- 1½ tsp freshly ground red pepper
Serving
- 4 pieces lavash (200 g total)
- sliced onions
Need a broader change?
Adjust this recipe around your kitchen and preferences.
SpiceGuy suggestions
- Paprika — Suitable for a more seasoned variation.
- Adjika — Excellent condiment alongside grilled meat.
Instructions
- 1
Combine the sliced onions, salt, and red pepper in a large bowl. Massage the onions firmly for about 1 minute to release their juices.
- 2
Add the pork and mix thoroughly so the onion and seasoning coat the meat.
- 3
Cover and refrigerate for 4–12 hours.
- 4
Heat a charcoal grill until you have a hot direct-heat area and a moderately hot area.
- 5
Thread the pork tightly but without compressing it onto metal skewers. Shake off loose onion pieces so they do not burn.
- 6
Grill over direct heat, turning every 1–2 minutes, for approximately 8 minutes, until browned on several sides.
- 7
Move the skewers to moderately hot heat and continue cooking for approximately 5–8 minutes, turning regularly.
- 8
Check the thickest pieces with an instant-read thermometer. Cook to at least 145°F (63°C).
- 9
Rest the pork for at least 3 minutes; 5 minutes is preferable.
- 10
Sprinkle with parsley and serve with the measured lavash.
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