Armenian pork khorovats

Armenian pork khorovats

From
Posh Kebabs
Serves
4
Cooking time
20 mins

‘Khorovat’ means grilled, and the best way to maximize flavour is to grill over hot coals for that guaranteed smoky flavour. These kebabs taste great with the fresh parsley salad – refreshing, juicy, and full of zing.

Ingredients

Quantity Ingredient
1 onion, grated
4 garlic cloves, garlic cloves
2 tablespoon red wine vinegar
1 tablespoon olive oil
2 tablespoon oregano leaves, roughly chopped
1/2 teaspoon dried chilli flakes
1/2 teaspoon smoked paprika
600g pork loin, trimmed of any sinew and cut into 1.5cm medallions

For the parsley salad

Quantity Ingredient
large bunch flat-leaf parsley, roughly chopped
100g baby spinach
4 spring onions, shredded
4 medium tomatoes, roughly chopped
1 red chilli, deseeded and finely chopped
1 lemon, juiced and zested
olive oil, to drizzle
4 flatbreads, to serve

Method

  1. In a large bowl, mix the onion, garlic, vinegar, oil, oregano, and spices to combine. Add the pork and toss to coat, then cover and chill for at least 30 minutes or up to 24 hours if you have the time.
  2. Thread the meat onto 4 skewers, shaking off any excess marinade. Heat a barbeque or griddle pan to high. Cook the skewers for 8 minutes, turning every couple of minutes, until charred in places and cooked through.
  3. Meanwhile, make the parsley salad. In a medium bowl, mix the parsley, spinach, spring onions, tomatoes, and most of the chilli with the lemon juice. Lay on a serving platter and sprinkle with the remaining chilli and the lemon zest. Gently toss to combine, then lay the kebabs on top and drizzle with a little oil.
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