Traditional Armenian barbecue, known as Khorovats, is usually prepared when people come together to celebrate some special family event or just going to have a rest out of the city. I have many sweet memories connected with this dish from my childhood. When I was a child, I spent my summer vacations at my grandparents. And every weekend, my grandparents took us out of the city to the nature. I remember a beautiful place in the forest next to a creek, with a small mountain river flowing through it. We were lighting a fire to prepare our traditional barbecue, grilling different types of meat—pork, beef, and lamb—as well as vegetables such as tomatoes, eggplants, bell peppers, and spicy peppers. Now that we have grown up and our grandparents are no longer with us, we often go to this place with our friends. The sound of burning charcoal and the smell of grilled meat remind me of all the happy times we spent with my grandparents. I also remember the words of my grandpa: “Life is like a barbecue—you have to keep an eye on it and find the right balance.” The main secret of Armenian barbecue is doing everything at the right time to avoid overgrilling or undergrilling the meat. Makes Serving for four people and a small dog. Total time Time for marinade the meat before cooking - 24 hours. Time for cooking - approximately 45 minutes. Ingredients 1 pound of beef, 1 pound of pork, 1 pound of lamb, 1 pound of chicken 3 large onions, 1 tbs of large salt, 1 tbs red paper, 1 bunch of dry thyme 4 big tomatoes, 4 middle size eggplants, 4 bell papers, 4 spicy peppers 2 lavashes Directions Marinate 1. Slice one and a half onion, 2. Marinate each type of meat in a separate mixing bowl, adding salt and pepper, and sliced onions, 3. put dry thyme on one palm and grate till powder by another and add on meat, 4. Mix all ingredients well by hands, 5. Marinate overnight in the refrigerator Cooking 6. Put each kind of meat and vegetables on skewers, 7. Grill vegetables gently in open flame, 8. Take them off, put on a metal tray, and let it cool a little, then peel out. 9. Chop them and a half of onion in a bowl, mix well adding a bunch of salt. 10. Put each kind of meat on skewers, 11. Grill it gently in open charcoals by rotating periodically 12. Put one of lavashes in a middle size pan and take off meat from skewers in it. Cover with another lavash. Food is ready to enjoy. Vardan is a student in the Advanced ESL class in the morning
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