Nagorno-Karabakh Khorovats

Method

1. Cut the meat into cubes and marinate with olive oil, salt, and pepper.
2. Thread the meat and vegetables onto skewers.
3. Grill the skewers over an open flame or barbecue until the meat is fully cooked.
4. Serve with grilled garlic and a side of fresh herbs.
5. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.