Entree: Armenia – Lake Sevan – Խորոված ➤ Khorovats (Armenian charcoal-grilled marinated meat skewers)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Additional 2 hrs

Total 2 hrs 15 min

Ingredients

- 2 lb (900 g) lamb shoulder, boneless, cut into 1 1/2-inch (4 cm) cubes
- 1 large onion, grated
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 ml) lemon juice
- 1 tbsp (15 ml) pomegranate molasses (optional)
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) ground black pepper
- 1 tsp (2 g) paprika
- 1/2 tsp (1 g) ground sumac (optional)
- 2 cloves garlic, minced
- 8 metal skewers or 8 wooden skewers soaked 30 minutes
- 4 small tomatoes, halved (for grilling)
- 2 small onions, halved (for grilling)
- Fresh parsley for garnish
- Lavash or flatbread for serving

Instructions

1. In a large bowl combine grated onion, vegetable oil, lemon juice, pomegranate molasses, minced garlic, salt, pepper, paprika, and sumac; stir to form a marinade.
2. Add lamb cubes to the marinade, toss to coat thoroughly, cover, and refrigerate at least 2 hours or preferably overnight.
3. Thread marinated lamb onto skewers, leaving small gaps between pieces for even cooking; thread tomatoes and onion halves on separate skewers for grilling.
4. Prepare a charcoal grill or preheat a gas grill to high with a hot zone for direct cooking; oil the grates.
5. Grill lamb skewers over direct heat, turning every 2–3 minutes, until well browned and cooked to desired doneness, about 10–12 minutes for medium; grill vegetables alongside until charred and softened.
6. Remove skewers and let rest 5 minutes, garnish with chopped parsley, and serve with lavash and grilled vegetables.