Skewering pork and sitting like real Armenian men
Yummy (even yummier when fully cooked)
While we waited for the wood to burn down (yeah, we used real wood--not charcoal), Rose and Lucy played. Here they are enjoying some bubbles:
This next picture is hilarious. We were all talking near the barbecue, and looked over to see the girls just lying in the grass. They were there for such a long time! I couldn't believe their attention spans would allow them to just lie there doing nothing. I guess they were enjoying the cool summer grass.
Anyway, it was a fun and yummy evening.
2 comments:
That's interesting that you used pork for shish kebab. Was it from pork tenderloin? I've just always had beef or lamb for kebab. I'm pretty sure "Hoagie Haven" in Princeton used pork exclusively for their souvlaki, which of course was unbelievably delicious. I wish I could've been at your barbecue today!
Yes, Pork is very much an Armenian Kabob. Lamb is of course preferred but it being expensive people use pork over there. Beef is almost never used for kabobs (khorovats).
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