Khorovats (Armenian Kebab) from Beef
by Editorial Staff
Armenian kebab, called khorovats, is interesting because it is not marinated beforehand. Skewers in a skillet will be soft thanks to good roasting in a thick-bottomed pan, as well as pomegranate juice, which makes the meat juicy and softens its fibres.
Ingredients
- Young beef or veal (tenderloin) – 0.5 kg
- Ripe pomegranate – 1 pc. (300 g)
- White onion – 2 pcs. (200 g)
- Butter – 100 g
- Salt – 1 teaspoon
- Ground black pepper – 0.5 teaspoon
- Parsley greens – 1 bunch
- Cilantro greens to taste
Directions
- Rinse the meat thoroughly under running water, dry and cut into pieces of equal size. Melt the butter in a heavy-bottomed skillet and place the meat in the skillet.
- Salt each piece of meat with coarse salt. Sprinkle with freshly ground black pepper. Fry the meat in a skillet over low heat on all sides until tender, about 40 minutes (time depends on the hardness of the meat and the size of the pieces).
- Add the sliced onion rings to the skillet 15 minutes before turning off. Fry the onions with the meat until soft and golden brown.
- Make pomegranate juice. I use a blender and sieve for this. Peel the pomegranate and place the beans in a blender. Set a small portion of the beans aside until serving.
- Beat the pomegranate seeds in a blender, then strain the juice through a sieve. Pour pomegranate juice into a skillet with meat, stir.
- Leave the skewers in the skillet for 5-8 minutes to soak the meat in the pomegranate juice.
- Serve the beef khorovats (Armenian shish kebab) immediately on the table, sprinkle with chopped parsley and cilantro and the pomegranate seeds set aside earlier.
- Serve baked (including grilled or grilled) vegetables – eggplants, tomatoes, bell peppers as a side dish for a kebab.
Bon Appetit!
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