Lamb Khorovats
Lamb provides complete protein and iron, and gives the dish a deeper, richer flavor. Thyme, garlic, and lemon juice help the meat taste brighter without heavy sauces or sweetness in the marinade. This khorovats works well for a hearty keto dinner and shows its best character over open heat.
Cut the lamb (1500 g) into large pieces. Slice the onion (200 g) into half-rings, finely chop the garlic (12 g), and mix everything with the olive oil (30 g), lemon juice (15 g), thyme (2 g), salt (10 g), and black pepper (2 g).
Leave the lamb (1500 g) in the marinade for 2-6 hours in the refrigerator. Then thread the meat onto skewers tightly enough to keep it juicy but still let the pieces cook evenly.
Grill the khorovats for about 18-20 minutes over steady heat, turning the skewers regularly. The lamb should brown outside and become fully hot inside while staying juicy.
Serve the khorovats right after grilling with herbs and fresh vegetables. For a brighter finish, add a few extra drops of lemon juice before serving if you like.
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