Armenian Khorovats

Cut 900 g of pork neck into large chunks, about 4–5 cm, so the meat won't dry out on the grill.

Grate 2 onions (300 g) on a fine grater or purée them in a blender; add to the meat along with 10 g of salt and 2 g of freshly ground black pepper. Mix by hand for 2–3 minutes so the onion juice coats the pieces evenly.

Cover the bowl and refrigerate for 24 hours; during this time the onion juice will tenderize the meat and the salt will penetrate through.

Light charcoal and wait until it burns down to an even heat with no open flame. Remove the meat from the marinade, wipe off any clinging bits of onion, and thread the pieces tightly onto flat skewers.

Set the skewers 12–15 cm above the coals and grill for about 15–20 minutes, turning frequently so a golden crust forms on all sides.

Check for doneness: the thickest piece of pork should reach an internal temperature of 70°C, while the inside stays juicy. Remove the skewers and let the khorovats rest for 5 minutes.

Serve the khorovats hot, sliding the meat off onto 5 sheets of lavash; top with 1 red onion, sliced into half-rings, and 20 g of chopped parsley.