Խորոված

In a large glass or ceramic bowl, combine the beef cubes with the grated onions (with all their juice), salt, black pepper, and allspice if using. Massage the onion marinade into the meat with your hands for 2-3 minutes, ensuring every piece is thoroughly coated. Cover tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. The onion juice acts as a natural tenderizer and flavor enhancer — this simple marinade is the cornerstone of authentic khorovats.

Build a fire using vine wood or fruit wood at least 45 minutes before grilling. If vine wood is unavailable, use natural lump charcoal combined with a few pieces of fruit wood for aromatic smoke. Allow the fire to burn down to a bed of glowing, ash-covered embers with no active flames. The heat should be medium-high — intense enough to sear but not so hot that the meat chars before cooking through. Armenian grillers never cook over flames, only over coals.

Remove the marinated beef from the refrigerator 30 minutes before grilling. Shake off excess onion from each piece and thread the cubes onto wide, flat metal skewers (shampurs), packing them relatively close together so the meat steams slightly between pieces, staying juicy. Leave a small gap between each cube. On separate skewers, thread halved tomatoes, whole bell peppers, and onion rings for the vegetable accompaniment.

Position the loaded skewers across the mangal (grill) about 4-6 inches above the glowing coals. Grill for 3-4 minutes per side, rotating the skewers a quarter turn at each interval for even cooking, approximately 12-16 minutes total for medium-rare to medium doneness. The exterior should develop deep char marks and caramelized edges while the interior remains pink and juicy. Grill the vegetable skewers alongside, turning occasionally until the skins blister and char and the flesh softens.

When the khorovats reaches your desired doneness, slide the meat off the skewers directly onto a large sheet of lavash bread. Wrap the lavash around the grilled meat and let it rest for 5-7 minutes. The bread absorbs the flavorful meat juices and becomes soft and saturated with smoky, beefy flavor — this juice-soaked lavash is considered a delicacy in itself.

Unwrap the lavash onto a large serving platter, arranging the rested meat on top. Surround with the grilled vegetables (peel the charred skin from peppers if desired), and pile generous bundles of fresh purple basil, tarragon, cilantro, and parsley alongside. Sprinkle the meat with a dusting of sumac if desired. Serve family-style, with each guest wrapping pieces of meat, herbs, and grilled vegetables in fresh lavash for each bite.