Armenian Khorovats

Ingredients

• 2 lb boneless pork shoulder, cut into 1.5-inch cubes
• 2 large onions, 1 sliced into rings and 1 grated
• 1/3 cup red wine vinegar
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 bay leaf, crumbled
• 2 ripe tomatoes, left whole
• 2 bell peppers, left whole
• 1 small eggplant, left whole

Before you cook

• Cut the pork shoulder into 1.5-inch cubes.
• Slice one onion into rings and grate the other.
• Mix the grated onion, vinegar, olive oil, salt, pepper and bay leaf in a large bowl.

Steps

1. Add the pork cubes and onion rings to the marinade and toss to coat.
2. Cover and refrigerate for at least 4 hours, or overnight.
3. Light a charcoal grill and let the coals burn down to a steady medium-high heat.
4. Thread the marinated pork cubes tightly onto flat metal skewers.
5. Place the whole tomatoes, peppers and eggplant directly on the grill.
6. Lay the pork skewers on the grill next to the vegetables.
7. Turn the vegetables every few minutes until their skins are fully blackened, about 15 minutes.
8. Turn the pork skewers every 3 to 4 minutes until browned on all sides and cooked through, about 20 minutes total.
9. Remove the vegetables and pork from the grill.
10. Peel the blackened skins off the tomatoes, peppers and eggplant.
11. Roughly chop the peeled vegetables together into a chunky relish and season with salt.
12. Slide the pork off the skewers and serve it hot with the grilled vegetable relish and lavash bread.