Khorovats (Armenian shish kebab) from beef

The Armenian shish kebab, called khorovats, is interesting because it is not marinated beforehand. Shish kebab in a pan will be soft thanks to a good frying in a pan with a thick bottom, as well as pomegranate juice, which makes the meat juicy and softens its fibers.

Ingredients

• Young beef or veal (tenderloin) - 0.5 kg
• Ripe pomegranate - 1 pc. (300 g)
• White onion - 2 pcs. (200 g)
• Butter - 100 g
• Salt - 1 tsp
• Ground black pepper - 0.5 tsp
• Parsley greens - 1 bunch
• Green cilantro - to taste

Directions

1. Rinse the meat thoroughly under running water, dry and cut into pieces of the same size. Melt the butter in a heavy bottomed pan and place the meat in the pan.
2. Season each piece of meat with coarse salt. Sprinkle with freshly ground black pepper. Fry the meat in a skillet over low heat on all sides until cooked through, about 40 minutes (time depends on the toughness of the meat and the size of the pieces).
3. 15 minutes before turning off, add chopped onion rings to the pan. Fry the onion with the meat until soft and golden brown.
4. Prepare pomegranate juice. I use a blender and a sieve for this. Peel the pomegranate and put the seeds in a blender. Set some of the grains aside until serving.
5. Smash the pomegranate seeds in a blender, then strain the juice through a sieve. Pour pomegranate juice into the pan with meat, mix.
6. Leave the kebab in the pan for 5-8 minutes so that the meat is saturated with pomegranate juice.
7. Serve the beef khorovats (Armenian shish kebab) immediately, sprinkled with chopped parsley and cilantro and pomegranate seeds set aside earlier.
8. Serve baked (including grilled or grilled) vegetables - eggplants, tomatoes, sweet peppers as a side dish for barbecue.
9. Enjoy your meal!