Khorovats

Place of origin: Armenia

A typical khorovats is made of chunks of meat grilled on a shampoor (շամփուր) or skewer, although steaks or chops grilled without skewers may be also used.
In Armenia itself, khorovats is often made with the bone still in the meat (as lamb or pork chops). Western Armenians outside Armenia generally cook the meat with bones taken out and call it by the Turkish name shish kebab.

This one isn't the kind of food you can cook in a kitchen. You need a grill and an open space to grill the meat. It looks simple but there're some techniques to it: The distance between the fire and the skewers should be 12 to 15 centimeters, the largest pieces of meat should always go in the middle, and skewers should be placed close together.