Khorovats is more than a dish — it's an event. In Armenia, firing up the mangal (charcoal grill) is a ritual that brings the whole family outside. The smell of charcoal, the sizzle of marinated meat, the spread of fresh herbs, lavash, and tomatoes alongside — there's nothing quite like it. Here's how to do it right at home.
Choosing your meat
Pork shoulder or pork ribs are the most traditional choice for Armenian khorovats. Lamb leg or chops are equally classic. Bone-in pieces with some fat are essential — lean meat will dry out over high heat. Cut into large chunks (2–3 inches) or keep ribs in full racks.
The marinade
For 3 lbs of meat: 1 large onion (grated — grated releases more juice than sliced), 4 garlic cloves (minced), ¼ cup olive oil, juice of 1 lemon, 1 tsp salt, 1 tsp black pepper, 1 tsp paprika, ½ tsp allspice, 1 tsp dried thyme, 1 bay leaf.
Coat the meat thoroughly, cover and refrigerate at least 4 hours — overnight is better.
Set up the grill
Use real lump charcoal, not briquettes. Let it burn until covered in white ash with a red glow underneath — no flames. Rake into an even layer. The grill should be very hot.
Grill the meat
Shake off excess marinade before grilling — wet meat won't char. Don't move for 3–4 minutes until the first side sears and releases naturally. Turn once. Pork shoulder chunks: 12–16 minutes total. Ribs: 20–25 minutes, turning 2–3 times. The outside should be deeply charred in spots; the inside juicy and cooked through.
The full spread
Khorovats is always served with: fresh lavash, sliced tomatoes and cucumbers, whole roasted green peppers (placed directly on coals until charred), raw onion rings tossed with sumac and parsley, and a bowl of fresh herbs — tarragon, basil, mint. Armenian brandy alongside is traditional.