Grilled over the coals at large Armenian gatherings, khorovats is made by marinating lamb for hours in onion juice and spices before charring it on the barbecue. The long marinade softens the meat's fibres, resulting in a low-carb main course.
Mix the cubed lamb leg with the onion juice, olive oil, cumin, black pepper, salt and bay leaf in a bowl. Cover and marinate in the fridge for at least 2 hours.
Let the marinated meat come to room temperature, then thread it onto skewers, alternating with the red pepper pieces.
Grill the skewers over the coals, turning, for 20 minutes until lightly charred outside and the meat firms up.
Rest the skewers for 5 minutes after taking them off the fire, then serve hot.
Don't put the meat straight from the marinade onto the fire; let it come to room temperature first, or the outside will char while the inside stays cold.
Using lamb ribs instead of leg shortens the cooking time by 5 minutes, as the ribs are thinner cuts and cook faster.
Admin DadaGastro · verified in test kitchenŞişleri 20 dakika yerine 26 dakikada pişirdim çünkü mangalımın közü tarifteki kadar güçlü değildi, dışı yine de tarifteki gibi hafif kararmış oldu ve sekiz şişin hepsi eşit pişti.
2 saatlik marine gerçekten fark yarattı, et çatalla dağılacak kadar yumuşadı, sekiz kişilik davette hiç artmadı.
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