Serves 6
271 min
Khorovats (Armenian Shish Kebabs)
Recipe GLPRb64228ffc3eb1b
Tender beef or lamb marinated in a savory blend of tomato paste, red wine, and onions, then grilled on skewers until charred and juicy. Served with warm pita bread. This traditional Armenian dish brings smoky, caramelized flavors to your table.
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Ingredients
1 medium medium yellow onion, peeled and halved crosswise
¼ cup vegetable oil
¼ cup double-concentrated tomato paste
¼ cup red wine
1 tablespoon Diamond Crystal kosher salt (use half as much table salt by volume)
½ teaspoon freshly ground black pepper
2 pounds boneless beef flap meat or lamb leg, trimmed and cut into 1-inch wide by 1/2- to 1-inch-thick pieces
4 pita bread, for serving
Directions
Grate the yellow onion halves on a box grater into a large mixing bowl, catching all juices. Press gently to extract any remaining liquid from the grated onion.
Add the vegetable oil, tomato paste, red wine, salt, and black pepper to the grated onion. Stir until the tomato paste is fully dissolved and the marinade is well combined.
Add the trimmed beef or lamb pieces to the marinade. Toss thoroughly until every piece is evenly coated. Cover and refrigerate for at least 4 hours, preferably 8 to 12 hours, stirring occasionally to ensure even marination.
Remove the meat from the refrigerator 30 minutes before grilling to bring it closer to room temperature. If using wooden skewers, soak them in water for 30 minutes.
Prepare a grill for high-heat cooking, cleaning the grates well. Thread the marinated meat pieces onto metal or pre-soaked wooden skewers, packing them closely but not crushing them.
Place the skewers on the hot grill. Cook for 4 to 6 minutes, turning every 1 to 2 minutes to ensure even charring and cooking. The meat should reach an internal temperature of 145°F for medium-rare.
Transfer the cooked skewers to a serving platter. Let rest for 2 to 3 minutes before serving alongside warm pita bread.
