Khorovats #EattheWorld

This month the Eat the World bloggers are traveling by tabletop to Armenia. Read more about the Eat the World project here.

The Line-Up of #EattheWorld Offerings

• Armenian Apple Chunk Cake by Sneha's Recipe

• Khorovats by Culinary Cam (you're here)

• Lavash Crackers by Amy's Cooking Adventures

• Tourshi by A Day in the Life on the Farm

Khorovats

You can see a few more recipes in my recent wine pairing post - Armenia: A Wine Story Spanning Six Thousand Years - where I shared my recipes for Ghapama, Stuffed Pumpkin; Khokhob, Duck with Red Berries; Fasulia, Green Bean and Meat Stew ; and Ma'amoul, Date-Filled Cookies.

For today's event, I wanted to share Khorovats, Armenian kabobs. These are traditional grilled meat skewers marinated in a red wine-tomato mixture; all kinds of meat are used, iucluding pork, beef, lamb, or chicken. For these I used pork.

Ingredients

• 1 medium yellow onion, peeled and halved crosswise

• 1/4 cup olive oil oil

• 1/4 cup tomato paste

• 1/4 cup red wine

• 1 teaspoon salt

• 1/2 teaspoon freshly ground black pepper

• 2 pounds boneless meat, trimmedd nd cut into 1-inch wide by 1/2- to 1-inch-thick pieces

Procedure

Grate onion, add oil, tomato paste, red wine, salt, and pepper, and whisk until evenly combined. Transfer marinade, along with meat, to covered bowl. Turn to coat meat in marinade. Refrigerate for at least 4 hours and up to 24 hours.

Thread meat tightly onto skewers. Place skewers on pre-heated grill or on a grill pan, turning frequently, until meat is lightly charred. Slide meat off of skewers into prepared serving bowl, season to taste with salt, tent loosely with aluminum foil, and let rest for 2 minutes. Serve immediately, over rice pilaf and grill-roasted onions, peppers, and tomatoes.

That's a wrap on my Armenia offering. The group will be back next month to focus on another country around the world.