Master the Art of Khorovats: Insider Tips for the Perfect Armenian BBQ

There's a dish that brings Armenians together all around the world-from the packed courtyards of Yerevan down to mountain villages and family picnics-it's KHOROVATS, Armenian-style BBQ. Simply put, the grilling of meats is less of a khorovats and more about coming together, laughing, and antiques slipping away in Armenian food. The smoke from the grill, the sizzle of marinated meat on hot coals, plus the clangs of raucous toasts-this would be the sound of Armenia. Whether khorovats was eaten indoors or outside, the art of khorovats harbors life through centuries of passing, patience, flavor, and heart.

Selecting the Proper Meat: Quality First

The cornerstone of any perfect Armenian BBQ is undoubtedly its meat. While pork remains the traditional favorite, beef, lamb, or even chicken may be employed on account of varying regional taste. The real trick is in purchasing fresh cuts, which exhibit good marbling. These cuts should ideally retain their tenderness throughout grilling. Particularly good pork cuts for barbecuing include neck and shoulder cuts, while cuts like tenderloin or sirloin for beef will grant juiciness. Trim as much fat as you can, but make sure to leave a little anyway that can melt over the coals before its smoky aroma infuses the meat: it is this flavor that defines real khorovats.

Khorovats or Bacon?

Armenian marinades boast a certain simplicity, but they are profound in flavor and do not expect you to overpower the beauty of the natural texture of tannin. The classics were to use, basically, onions, salt, and black pepper, with some cooks happily mixing their vinegar or pomegranate juice, or dry wine, to create complexity. Others go for aroma and punch by adding a few herbs-thyme or basil, for instance. Above all, time is the essence: if possible, one must rest the meat for no less than 6–8 hours, ideally the whole night. The slow resting of the meat with the marinade impregnates the meat with all the spices and the juice so that every bite is tender and flavorful.

The Charcoal Secret

True Armenian BBQ is never cooked on gas. In fact, the very soul of khorovats is provided by glowing charcoal that impregnates meat with that trademark smoky aroma. These days, Armenians tend to use fruit tree wood like apricot, cherry, or grapevine-the idea being that this slow burn imparts a bit of sweetness into the smoke. Charcoal must be down to a proper heat before the grilling is begun, because flame will just char the outside while the innards remain uncooked. Once the heat is just right, kebabs or shampurs are set on top of the red coals; they are then turned every few minutes until the meat is nice and golden.

Side Dishes and Salads: Completing the Feast

Colorful sides are the last ingredient for Khroverts. The fresh grilled veggies are served in generous amounts with lavash bread, tomatoes, cucumbers, onions, and various fresh herbs. Salads provide tanginess: tabbouleh, eetch (bulgur salad with tomato paste and herbs), and homemade pickles. And invariably, no Armenian accumulation can happen without cheese-salty chanakh or motal cheeses, which set across smoky meat and exhorting vegetables.

The Khorovats Rite

Armenian khorovats is as much about people as it is about food. It is a convivial occasion that brings families and friends together for a good many hours. The preparations commence very early in the morning, involving everybody, vegetable chopping, setting the firewood, fanning the smoke, and so on. To the sounds of skewers being turned and roaring laughter, glasses will be raised to toast friendship, love, and prosperity: kenats. As the first bite of hot, smoky meat is wrapped in lavash straight from the grill, that is the gist of Armenian hospitality.

Modern Twists on a Timeless Classic

While the old way is held to a sacred status by many, contemporary chefs have found ways to reinterpret khorovats to their own liking. Some new marinades have come into play — honey and mustard for chicken and wine and rosemary for lamb. Others go as far as incorporating grilled fish and veggies. The urbane taverns around Yerevan are now serving the gourmet variations with side sauces and proper plating, furthering the evolution of Armenian cuisine while retaining its roots. But with all these super-modern touches, the core of khorovats is still the same: simplicity, smoke, and soul.

Bring Khorovats to Your Table

The art of Khorovats need not be taken all the way to Armenia. You get simply fantastic meat, a charcoal grill, and have good patience. Start small; try out some marinades; and above all, just enjoy the pathway. This invites your friends to share memories, for if the weather permits, cooking should be done outdoors. Khorovats is more than food-making-an experience that connects you through every bite to Armenian culture. So whenever you are done lighting your barbecue, you should remember that you have made the culinary heart of Armenia to be celebrated.