Khorovats

What it really is

Khorovats is Armenian barbecue: meat skewered or grilled over charcoal and served with vegetables or lavash.

Meat is cooked over charcoal, either on skewers or as larger pieces, until browned and ready to serve. Pork, lamb, beef or poultry can appear in different versions, so the protein should not be assumed from the name alone. The charcoal fire contributes smoke and char; seasoning and any marinade vary by cook. Meat, spice blend and cut vary across Armenian barbecue preparations.

Grilled vegetables, herbs and lavash are common accompaniments, but these are separate from the meat unless cooked together. The plate may be served as a shared barbecue spread or as an individual main. Khorovats is not necessarily a kebab made from minced meat: some versions use whole cuts on skewers, and preparation differs. Menus should explain the cooking method and identify the protein and sides actually served. Marinades can include salt, herbs or other ingredients and should be checked for dietary needs.

How it's served

Serve hot from the grill, with the meat kept distinct from the vegetables and bread. If the vegetables are charred alongside it, say so; if lavash or herbs are included, list them in the plate description. Provide the portion count for shared skewers where useful.

How to write it on the menu

Describe khorovats as Armenian charcoal-grilled meat, name the protein and cut, and identify any marinade. List lavash and sides separately, and verify sauces and grill cross-contact.