Entree: Armenia – Armenian Diaspora Classics – խորոված khorovats Armenian Grilled Skewered Meat (Armenian Grilled Skewered Meat)

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 45 min

Additional 3 hrs

Total 3 hrs 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) boneless lamb shoulder, trimmed and cut into 1–1½ inch (2.5–4 cm) cubes
- 1 large onion, grated (about 1 cup (150 g))
- 1/4 cup (60 ml) vegetable oil (or sunflower oil)
- 1 tbsp (15 ml) red wine vinegar
- 1 tbsp (15 ml) pomegranate molasses (optional, for a touch of tang)
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) sweet paprika
- 1 tsp (2 g) ground sumac (optional)
- 2 medium bell peppers, cut into large chunks (about 14 oz (400 g) total)
- 8 oz (225 g) firm tomatoes or 16 cherry tomatoes
- 8 metal skewers or 8 wooden skewers, soaked in water for 30 minutes
- 1/4 cup (15 g) fresh parsley, chopped, for garnish
- 4 pieces lavash or flatbread (optional) for serving

Show original ingredient measurements

- 2 lb (900 g) boneless lamb shoulder, trimmed and cut into 1–1½ inch (2.5–4 cm) cubes
- 1 large onion, grated (about 1 cup / 150 g)
- 1/4 cup (60 ml) vegetable oil (or sunflower oil)
- 1 tbsp (15 ml) red wine vinegar
- 1 tbsp (15 ml) pomegranate molasses (optional, for a touch of tang)
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) sweet paprika
- 1 tsp (2 g) ground sumac (optional)
- 2 medium bell peppers, cut into large chunks (about 14 oz / 400 g total)
- 8 oz (225 g) firm tomatoes or 16 cherry tomatoes
- 8 metal skewers or 8 wooden skewers, soaked in water for 30 minutes
- 1/4 cup (15 g) fresh parsley, chopped, for garnish
- 4 pieces lavash or flatbread (optional) for serving

Instructions

1. In a large bowl, whisk together the grated onion, vegetable oil, red wine vinegar, pomegranate molasses (if using), kosher salt, black pepper, paprika, and sumac until well combined to form the marinade.
2. Add the lamb cubes to the marinade, toss thoroughly to coat, cover, and refrigerate for at least 3 hours and up to overnight so the onion tenderizes the meat and flavors develop.
3. If using wooden skewers, soak them in water for at least 30 minutes before threading to prevent burning; preheat a grill to medium-high or prepare hot coals for direct grilling.
4. Thread the marinated lamb onto skewers, leaving small gaps between pieces so heat circulates; optionally alternate with bell pepper chunks and whole or halved tomatoes for skewers with vegetables.
5. Grill the skewers over direct heat, turning every 2–3 minutes to develop even char, until the exterior is nicely charred and the lamb reaches your desired doneness (about 8–12 minutes for medium, depending on heat and cube size).
6. Remove skewers from the grill and let rest for 5 minutes; garnish with chopped parsley and serve hot with lavash or flatbread and grilled vegetables alongside.