Khorovats

Khorovats is a traditional Armenian barbecue dish consisting of marinated chunks of meat skewered on metal skewers and grilled over an open flame. Lamb is the classic choice, but pork, beef, and chicken are also prepared. The dish is widely associated with Armenian festive cooking and is a staple at family gatherings and summer barbecues in Armenia and Armenian communities abroad.

Meat is usually cut into bite-sized cubes and marinated in a mixture of onions (often grated or juiced), oil, salt, pepper, and sometimes garlic and herbs such as dill or coriander. Some recipes incorporate lemon juice, pomegranate juice, or vinegar to add tang and tenderness. Marinade times range from an hour to several hours, depending on the cut and recipe.

For cooking, the meat is layered on metal or flat skewers and grilled over charcoal or wood until browned and slightly charred outside and tender inside. Skewers are turned as needed; some cooks baste with oil or marinade during cooking to keep the meat moist.

Khorovats is commonly served with lavash or other flatbread, raw onions, fresh herbs, and grilled vegetables. It is often accompanied by salads, tomatoes, cucumbers, and occasionally pomegranate seeds. Aromatic accompaniments like herbs and onion slices are typical.

Regional variations exist in Armenia and the Armenian diaspora, but the core concept—skewered, charcoal-grilled meat with simple onion-based marinades—remains constant. Khorovats is a popular feature of Armenian summer gatherings and is widely recognized as a symbol of Armenian barbecue culture.