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Armenian Shashlik (Khorovats)
Juicy and aromatic pork neck shashlik, marinated with onions and savory herbs for the ultimate outdoor gathering.
Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
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Method
Cut the pork neck into cubes if you are using skewers, or into steaks if you prefer a grill grate.
Crush the black pepper corns, then season the meat with the pepper and dried basil. Rub the dried basil leaves between your fingers right before adding them to release the full aroma.
Slice the onion and gently squeeze it with your hands to release the juices, then layer it with each piece of meat in a pot. Keep the salt aside for now—you will need it right before the meat goes on the fire.
Next comes the marination with the spices (anywhere from 30 minutes to overnight), a little patience, and the charcoal grill to finish the job. Right before serving, briefly cover the shashlik with lavash bread right on the grill.
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