Khorovats is the name of the Armenian barbecue, and it is the most common dish of Armenian cuisine, offered in restaurants, at family holidays both in Armenia and among Armenians around the world.

The word "khorovats" in Armenian means grilled meats or barbecue, and comes from the verb "khorovel" (to grill).

Traditionally, in Armenia, pork is used to prepare Khorovats, less often lamb, beef (depending on personal and regional preferences). The basic cooking method for most Armenians is quite simple - the meat is cut into chunks (sometimes on the bone), mixed with a large amount of chopped and mashed onions, salt, spices, and marinated, as a rule, from two to twelve hours.

The marinated meat then is strung on skewers and grilled on charcoal mangal. Large pieces of meat should always be located in the middle of the skewer - where the heat from the coals is higher. Skewers should be placed close together to keep the heat coming from the coals. An open flame is not suitable for a Khorovats, only coals covered with gray ash.

Vegetables are an essential companion to the classic Armenian barbecue. Tomatoes, eggplants, green chilies and green bell peppers are usually strung on skewers, and grilled over coals. Then they are removed in a bowl, salted and flavored with cilantro, garlic, oil and vinegar, thus a perfect addition to juicy meat is ready.

When the meat is ready, it is removed from the skewers, laid out on Lavash bread and served on the table, and the top is also covered with a Lavash “blanket”. You need to eat Khorovats right away, while it is deliciously hot and juicy, and wash it down with the homemade Armenian wine.

To learn more about Armenia's food & drink, please visit our ARMENIAN CUISINE page