Armenian Beef Kebabs (խորոված)
Known as 'khorovats' in Armenia, this traditional style of barbecue from the Caucasus region uses a simple marinade that doesn't eclipse the flavour of the meat.
The tradition of ‘korovats’ in Armenia dates back to nomadic Turks, who would skewer meats or vegetables onto their swords and cook them over a semi-portable grill - a ‘mangal’. This ‘mangal’ grill is essentially a trough filled with charcoal whereby skewered meats would be placed over top. The mangal is still used today in many cuisines in central Asia, from Turkish kebab shops to Uzbek grillhouses. The Armenian kebab tradition, or ‘khorovats’ is enjoyed in both restaurants and at home with family. There are various methods and familial traditions to making ‘khorovats’, and this method takes some of the best features and skewers them together as one great kebab! You could execute this in a household grill or under a broiler, but khorovats will truly thrive when cooked on an outdoor barbecue over charcoal. This recipe includes making a simple but flavourful marinade with crushed onions, with an aromatic tang from red wine that cuts through any fattiness or gaminess in the meat. I should add, this style of kebab uses beef cuts like rump or ribeye, which can be a little tougher and chewier but make for far superior flavour. ‘Khorovats’ is not usually a tender, melt-in-your-mouth kebab experience, but it commands you to spend some time chewing and mindfully unpacking its deep flavour. Consider it a meditation in kebabs. Let’s go!
