Recipe
Beef khorovats: how to avoid dry skewers
For 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.
- for 4 people
- Prep: 25 min
- Marinating: 2 h
- Grilling: 15 min
Ingredients
- Beef, boneless: 2 kg
- Onions: 400 g
- Salt: 24 g
- Ground black pepper: 2 tsp
Method
- Remove tough membranes and thick sinews. Cut the beef into even 3.5–4 cm pieces, across the grain where possible.
- Slice the onions into half-moons and squeeze them to release their juice.
- Mix the beef with the onion, salt and pepper. Cover and refrigerate for 2 hours.
- Prepare glowing coals without open flames. Remove the onion, lightly pat the beef dry and thread it onto skewers without packing tightly.
- Grill, turning regularly. Start checking after 8 minutes; cooking usually takes about 10–18 minutes, depending on the meat and heat.
- Check the centres of several large pieces with a thermometer. Once they reach at least 63 °C, remove the beef and rest it for at least 3 minutes.
Tips
- Neck and shoulder contain more connective tissue. For khorovats, cut them into smaller pieces, about 3 cm across, against the grain.
- Marinate in the refrigerator at 4 °C or below, rather than on the counter.
- Do not hold cooked skewers over hot coals; serve the beef after resting.
