Recipes

Khorovats, shashlik and kebab recipes

Make khorovats (Armenian barbecue) and kebabs with measured ingredients, marinating times and cooking steps. Choose a recipe for your meat and cooking method.

Pork khorovats with onion: bone-in or boneless

RecipePork khorovats with onion: bone-in or bonelessPork khorovats (Armenian barbecue) needs only onion, salt and black pepper for seasoning. Use chalaghaj, a bone-in pork chop, or boneless pork with fine streaks of fat.

Khorovats marinade: onion or matsun

RecipeKhorovats marinade: onion or matsunFor khorovats (Armenian barbecue), use onion, salt and black pepper, or add matsun for the second version. The quantities are for 1 kg of meat, with marinating times for each meat listed below.

Lamb rib khorovats without a long marinade

RecipeLamb rib khorovats without a long marinadeMeaty lamb ribs can go on the grill without advance marinating. This khorovats (Armenian barbecue) recipe uses only salt and black pepper for seasoning.

Beef khorovats: how to avoid dry skewers

RecipeBeef khorovats: how to avoid dry skewersFor juicy beef khorovats (Armenian barbecue), choose tender meat without thick sinews, suitable for quick grilling. Onion, salt and black pepper provide seasoning, while evenly sized pieces help the skewers cook evenly.

Chicken wing khorovats with matsun

RecipeChicken wing khorovats with matsunMatsun gives chicken khorovats (Armenian barbecue) a lightly tangy flavour. Grill wings with the shoulder over moderate heat so the thick, meaty section cooks through before the skin burns.

Beef kebab: ready-shaped and homemade

RecipeBeef kebab: ready-shaped and homemadeGrill ready-shaped raw kebabs or make your own lula kebabs from beef mince. Chill the homemade mixture for an hour after kneading so it is easier to shape and holds together better.

Khorovats, shashlik and kebab: the differences

GuideKhorovats, shashlik and kebab: the differencesKhorovats (Armenian barbecue, խորոված) is meat grilled over embers on skewers or a grill grate. Shashlik often describes the same dish, while kebab in Armenia commonly means minced meat shaped into a long kebab.