Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 12.7 oz (360 g) pork tenderloin, 1-inch (2.5 cm) cubes
- 5.3 oz (150 g) onion, sliced
- 8.5 oz (240 g) bell peppers, large squares
- 2.8 oz (80 g) lavash
- 2.0 tsp (9 g) olive oil
- 1.0 tsp (2 g) paprika
- 0.3 tsp (2 g) salt
- 0.5 tsp (1 g) black pepper
Method
- Toss pork with onion, oil, paprika, salt and pepper. Cover and refrigerate for 2 hours; this waiting time is additional to the listed prep time.
- Heat a grill to medium-high. Thread pork onto metal skewers; put peppers on separate skewers. Discard the onion marinade that contacted raw pork.
- Grill pork for 10–16 minutes, turning every few minutes, until the center reaches 145°F (63°C). Rest for at least 3 minutes. Grill peppers for 10–12 minutes until tender and lightly charred.
- Warm lavash on the grill for 20–30 seconds per side. Divide the pork, peppers and lavash between two plates.
Cook’s note: Metal skewers avoid soaking time. Tenderloin is a leaner home adaptation; traditional khorovats also uses fattier cuts. Allow 2 hours for marinating.
Allergens: Wheat in lavash.
Approximate nutrition per serving: 479 kcal · Protein 43 g · Carbohydrates 34 g · Fat 19 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.