Yerevan Khorovats 🔥

Método

1. 1

   Salt and pepper the pork heavily, add crushed garlic, a squeeze of lemon and a thread of oil; massage and rest 2 hours at room temperature — Armenians argue about onion juice in the marinade; both camps are right.

2. 2

   Thread pork tightly onto flat skewers so no cube touches flame directly through a gap; keep vegetables on separate skewers.

3. 3

   Grill over medium-hot grapevine or charcoal coals, turning often, 12-16 minutes until charred at the edges and just pink in the centre; the onion skewers go on last for 3 minutes.

4. 4

   Squeeze lemon over everything, pile onto lavash with herbs, and eat immediately — khorovats reheated is a different, lesser dish.