Armenian kebab, often called khorovats, is a cookout dish of seasoned meat grilled on skewers, commonly served with flatbread, herbs, and vegetables. This version uses lamb shoulder, onion, garlic, and a little lemon for a savory, lightly tangy marinade; Armenian households and regions have their own approaches, including different meats and seasonings.
Ingredients
- 2 lb boneless lamb shoulder (900 g), trimmed and cut into 1½-inch (4 cm) cubes; boneless beef sirloin is a practical substitute and is usually leaner
- 2 medium yellow onions (about 300 g), 1 thinly sliced for the marinade and 1 cut into wedges for skewering
- 3 tbsp olive oil (45 ml)
- 1 tbsp fresh lemon juice (15 ml)
- 3 garlic cloves (about 9 g), finely grated or minced
- 1½ tsp fine salt (9 g)
- 1 tsp freshly ground black pepper (2 g)
- 1 tsp sweet paprika (2 g)
- ½ tsp ground cumin (1 g), optional
- 1 green bell pepper (about 150 g), cut into 1½-inch (4 cm) pieces
- 2 medium tomatoes (about 300 g), cut into wedges for serving or grilling
- ¼ cup chopped flat-leaf parsley (15 g), for serving
- 2 tbsp chopped fresh mint (about 5 g), optional, for serving
- 2 tbsp sumac (12 g), optional, for serving; lemon zest can add a similar bright note, though it lacks sumac’s tart, earthy flavor
- 4 large flatbreads (about 240 g total), such as lavash, for serving
Instructions
- Prepare the skewers and meat. If using wooden skewers, soak them in water for at least 30 minutes so they are less likely to char; metal skewers need no soaking. Trim away tough silverskin and large, hard pieces of fat from the lamb, but leave small seams of fat for moisture and flavor. Cut the meat into pieces close to the same size so they finish cooking at roughly the same time.
- Make the marinade. In a large nonreactive bowl, combine the thinly sliced onion, olive oil, lemon juice, garlic, salt, black pepper, paprika, and cumin if using. Massage the onion briefly with clean hands or a spoon to release some juice, then add the lamb and turn the pieces until coated. Cover the bowl and refrigerate for 2 hours. Keep raw meat refrigerated throughout marinating; do not leave it on the counter.
- Get the grill ready. About 20 minutes before cooking, heat a charcoal or gas grill to medium-high. Clean the grates and oil them lightly using a folded paper towel held with tongs. Set out the bell pepper and onion wedges. Take the meat from the refrigerator shortly before threading, and discard the sliced marinade onion and any liquid that touched the raw lamb.
- Thread the skewers. Thread the lamb onto four long skewers, leaving a small gap between pieces so heat can circulate. If you want vegetables cooked on the same skewers, alternate a few lamb pieces with bell pepper and fresh onion wedges, but avoid packing everything tightly. For more even results, thread all the lamb on separate skewers and grill the vegetables on their own skewers or in a grill basket.
- Grill the vegetables. Place the vegetable skewers or basket over the grill and cook, turning now and then, until the peppers have grill marks and the onion is tender, about 8–12 minutes. Move them to a clean platter when done. Tomatoes can be grilled briefly on a cooler edge of the grate or served fresh; they soften quickly, so check them after a few minutes.
- Grill the lamb. Arrange the lamb skewers over direct medium-high heat. Grill for about 12–16 minutes, turning every 3–4 minutes to brown several sides. Time varies with the grill, the shape of the pieces, and how tightly they are threaded, so use a food thermometer rather than relying on color alone. The USDA FSIS safe minimum for whole cuts of lamb is 145°F (63°C), followed by a 3-minute rest; check the center of a thick piece without touching the skewer.
- Rest and finish. Transfer the lamb to a clean platter and let it rest for 3 minutes. If the pieces are not yet at the safe minimum temperature, return the skewers to the grill and check again. Sprinkle the meat and vegetables with parsley, mint, and sumac if using. Serve while hot with flatbread and tomato wedges.
Tips
- Choose the cut with your cooking time in mind. Lamb shoulder has enough fat to stay flavorful on a hot grill, but it includes some connective tissue, so cut away tough seams and keep the cubes a consistent size. Beef sirloin is a convenient alternative with a milder taste and less fat; avoid very lean cuts if you plan to cook them well beyond the safe temperature because they can dry out.
- Keep the pieces even and the grill hot. Cubes much larger than 1½ inches take longer to cook through, while small uneven scraps can overcook before the larger pieces are ready. Preheat the grill, leave space between meat pieces, and turn the skewers regularly rather than constantly moving them. If flare-ups occur, shift the skewers to a cooler area until the flames settle.
- Adjust the seasoning without losing the character of the dish. Sumac is a tart, lemony spice found in many Middle Eastern and Mediterranean markets; it is usually sprinkled on at the end rather than used as the main marinade. If it is hard to find, use lemon zest or a little extra lemon at the table. Aleppo pepper can replace some black pepper for mild fruitiness and gentle warmth, but it is optional.
- Keep raw and cooked food separate. Use a clean platter and clean tongs for cooked kebabs, not the plate or utensils that held raw lamb. If preparing ahead, marinate in a covered container in the refrigerator and thread the skewers close to grilling time. Do not reuse the raw-meat marinade as a sauce unless it is brought to a full boil separately.
Serving Suggestions
Serve the skewers straight from the grill with lavash or another soft flatbread, grilled onion and pepper, and fresh tomato. Put parsley, mint, and sumac on the table so everyone can season their own portion. A simple chopped salad of cucumber, tomato, herbs, and a little lemon gives the meal a crisp contrast; pickled vegetables also work well alongside the smoky meat.
For a more substantial spread, add rice pilaf, roasted potatoes, or grilled eggplant. The bread can be warmed briefly on the grill after the meat comes off, but watch it closely because thin lavash browns quickly. To serve family-style, slide the meat from the skewers onto a warm platter and tuck the vegetables and herbs around it. Keep raw-meat utensils away from the serving area, and bring out only what will be eaten promptly.
Variations
Use another traditional-style meat. Khorovats is made in many versions, and pork, beef, or chicken may be used depending on household preference and availability. For beef, use sirloin cut into even cubes and follow the same safe-temperature rule for whole cuts. For chicken, use boneless thighs cut into pieces; cook poultry to 165°F (74°C), checked with a thermometer, rather than using the lamb temperature.
Make a more herb-forward marinade. Add 2 tbsp (8 g) chopped parsley or 1 tbsp (3 g) chopped oregano to the onion mixture. These herbs add a fresher, greener note. Keep the lemon amount modest and do not extend the marinating time unnecessarily: prolonged exposure to acid can make the outer texture of meat soft or mealy.
Cook without a grill. Use a grill pan over medium-high heat, working in batches so the meat sears instead of steaming. Alternatively, arrange the skewers on a foil-lined sheet pan under a preheated broiler, turning carefully and watching for browning. Broilers vary considerably, so use the thermometer and safe-temperature guidance rather than treating the grilling time as exact.
Make it a vegetable-forward meal. Grill extra peppers, onion wedges, tomatoes, and eggplant alongside the lamb, using a separate basket if small pieces might fall through the grates. Brush vegetables lightly with oil and season with salt. They need different cooking times, so remove each as it becomes tender rather than waiting for every vegetable to finish together.
Storage and Reheating
Refrigerate cooked lamb and vegetables within 2 hours of cooking, or within 1 hour if the outdoor temperature is above 90°F (32°C). Store them in a covered shallow container and use within 3–4 days. If you have a large amount, divide it among smaller containers so it cools more quickly. Keep flatbread separate so it does not become damp.
For longer storage, freeze cooked kebab in an airtight freezer container for up to 2–3 months for best quality. Thaw it in the refrigerator, not on the counter. Reheat meat gently in a covered skillet with a spoonful of water, or in a microwave in short bursts, turning the pieces so they warm evenly. The USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center with a food thermometer. The meat may be less juicy after reheating, so warming it only until it reaches that temperature helps avoid unnecessary drying.
Raw lamb can be kept covered in its marinade in the refrigerator for up to 2 days, although this recipe uses a shorter 2-hour marination. Do not freeze meat in a marinade that has already contacted raw meat unless it is sealed appropriately for freezing, and never save that marinade to serve uncooked. Discard any perishable food left at room temperature beyond the food-safety window.
Frequently Asked Questions
Can I make Armenian kebab with beef instead of lamb?
Yes. Beef sirloin is a straightforward substitute and gives a leaner, milder kebab. Cut it into even cubes and use the same marinade and grilling method. For whole cuts of beef, the USDA FSIS safe minimum is 145°F (63°C) with a 3-minute rest; check a thick piece with a thermometer.
How long should I marinate the lamb?
Two hours in the refrigerator gives the onion, garlic, and seasonings time to flavor the surface without making the lemon-marinated exterior overly soft. You can marinate it for several hours if needed, but keep it refrigerated and avoid leaving it in the acidic mixture for an excessively long time. For food safety, raw lamb should not sit out to marinate.
Can I prepare the skewers ahead?
You can cut the lamb and mix the marinade earlier, then keep them covered and refrigerated. Threading shortly before grilling is convenient and helps the meat stay cold during preparation. If you thread the skewers in advance, return them to the refrigerator on a tray and cook them within the same day; keep uncooked skewers separate from ready-to-eat foods.
How do I know when the kebab is done?
Use an instant-read food thermometer in the center of a thick lamb piece, taking care not to touch the metal skewer. Whole cuts of lamb need to reach 145°F (63°C) and rest for 3 minutes. Grill timing is only an estimate because grills and cube sizes vary, and browned surfaces do not confirm the center temperature.
Can I cook the kebabs in the oven?
Yes. Set the skewers on a rack over a foil-lined tray and broil them, turning as needed for even browning. Keep the tray at a distance that allows the meat to brown without burning, and check the internal temperature with a thermometer. If your oven does not fit skewers, remove the meat from them and arrange the pieces in a single layer, leaving space between them.
What should I do if I do not have sumac?
Leave it out or offer lemon wedges and a little lemon zest at the table. Sumac contributes a distinctive dry, tart flavor, so lemon is not identical, but it provides a pleasant brightness. The kebab will still be well seasoned from the onion, garlic, salt, pepper, and paprika.
Related
- Easy Armenian Recipes: Hearty Vospapour Lentil Soup
- Armenian Yogurt Soup Recipe for Tanabour
- Armenian Recipes for Kids: Buttery Vermicelli Rice
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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