Armenian BBQ – Xorovatz

Armenian barbecue, or as it’s better known in the West, “shish kebab,” is a defining staple of Armenian cuisine. In fact, meat roasted on skewers can be found in national kitchens throughout the region. What separates the Armenian barbecue (khorovatz) from the others is the preparation process and the social rituals that have formed around the event.

Armenian BBQ Grill Event

Khorovatz (also spelled xorovatz) is an event. It is prepared on special occasions and family gatherings. Like American barbecue, it is prepared by men on an outdoor grill. Traditionally, the grill was a bed of charcoal or wood on the ground with stones to hold the skewers on top. However, modern grills have mostly supplanted that practice. The skewers are long, flat, and made of metal. Most of the Armenian families tend to have an apparatus at home for such an occasion.

Preparation is usually done by the male head of the household. Light the charcoal or wood before guests arrive and it will wait for the flames to die down to produce a nice, even heat on the grill. The women of the house will put the meat on the skewers, although sometimes the men also participate. Once the meat starts going on the grill, the men will begin to gather around the grill, striking up a conversation with each other. As the meat begins to finish cooking, it is removed from the heat and skewered into a pot using a flatbread called lavash. The men who have gathered around the grill will usually get their first taste of “fresh off the grill” (considered the best-tasting) meat.

Each will take a piece of lavash and wrap it with one of the bbq. Holding it in one hand, they will take a shot of vodka that the head of the family has poured for everyone. They will toast the occasion and the preparer, drink the vodka and follow it with the roast meat. Eventually, the women will also be called in to sample the meat fresh off the grill and perhaps partake in a toast. When all the roasting is over, everyone will gather in the house and partake in a proper meal with khorovatz as the main course.

Armenian BBQ Recipe

Traditionally, xorovatz was made with lamb meat, the main source of protein in the Armenian highland diet. However, due to the more abundant availability of pork during the Soviet period, it soon became the main meat. Other meats have also been used, particularly in the diaspora, depending on the availability of that particular country. Chicken, pheasant, fish and beef can be substituted for traditional lamb or ordinary pork khorovatz. The meat will need to be marinated a day before the actual grilling. The meat will be marinated in its own flavored juices with things like chopped onions, salt, black and red pepper, dried basil or oregano herb depending on your taste plus a touch of corn oil. Mix them together and rub them over the meat. Store it in the refrigerator for a day, not the freezer. Carefully remove the onions before grilling the Armenian barbecue.

After preparing the meat on the grill, various vegetables can be grilled to accompany the meat. Bell peppers and tomatoes are usually next. Most of the time they will be peeled to allow for a more even roast and to absorb some of the smoky flavor. Enjoy…