Dishes on the grill - 13 recipes

Any dishes on the grill turn out to be especially tasty, saturated with a light aroma of smoke. In this way, it will be possible to cook not only the usual kebab, but also kebab, steaks, and sausages. You can please yourself with chicken breast or baked vegetables, inspired by the atmosphere of the surrounding nature.

Classic pork skewers with onions on the grill

Ingredients: 1.5 kg of pork pulp, 2 onions, 2 tbsp. l ready-made acute adjika and mustard, 1 tbsp. l mixtures of spices for barbecue, a pinch of sweet paprika, salt.

1. The meat flesh with a sharp knife gets rid of excess fat, cut into approximately equal even slices.
2. All seasonings are poured out to meat, adjika and mustard are added.
3. Large onion rings are laid out on pork. All products are thoroughly mixed by hand, covered with cling film and cleaned in the cold all night. If the time for pickling is short, the bowl is left warm for 3 to 4 hours.
4. Meat that is already ready for roasting is salted to taste and strung on skewers along with onion rings.
5. Billets are laid out on the grill with "gray" coals.

Shish kebab is cooked 15 - 17 minutes with frequent turning.

Tip. Start cooking meat after it is fully thawed.

Kefir marinated meat

Ingredients: 1.5 kg of ham (pork), half a liter of fat yogurt, 1 kg of onion, a pinch of thyme and a mixture of peppers, salt.

1. Prepared meat without excess fat, films and veins is cut into neat square pieces.
2. Half the peeled onions are cut into small cubes.The remaining vegetables are in rings.
3. The meat and onion cubes are mixed. A mixture of peppers, thyme is added. You can choose other favorite seasonings. Salt is sprinkled to the products.
4. The contents of the container is filled with kefir. The ingredients are mixed with clean hands. Onion rings are laid out on top of the meat.
5. Pork marinated for 9-10 hours in cool. Convenient to prepare it in the evening.

It remains to remove the onion cubes from pieces of meat, string the latter on skewers and fry on the grill until cooked.

Mackerel baked on a grill with mushrooms

Ingredients: a large fish carcass, a pinch of ground Provence herbs, large sea salt, 70 g of cheese and the same amount of raw brisket, 40 g of plums. oils, 90 g of fresh champignons, fresh dill, parsley, garlic to taste.

1. A deep incision is made on the back of a well-washed fish carcass. Mackerel neatly opens, the ridge and all the large bones are removed with your hands. It is very important to get the gills that give an unpleasant smell to the finished dish.
2. Then the fish is washed, the abdomen is carefully processed after removal of the intestines. The black film is carefully removed inside.
3. Fish is rubbed on all sides by Provencal herbs (rosemary must be in their composition) and coarse sea salt.
4. Mushrooms, lard, garlic and cheese are cut into thin slices. Fresh greens are well washed, excess fluid is removed.
5. With all the ingredients prepared in the fourth step, the fish carcass begins. It is not necessary to sew in the abdomen. Products will stick out slightly. Fish is smeared with melted butter.
6. The barbecue is kindled. Since the fish cooks very quickly, you can do without coal.
7. The carcass is laid on a grid covered with foil.

On low heat, the mackerel is baked until cooked. It will take about 25 minutes.

Chicken breast with oranges

Ingredients: 6 chicken, 4 large ripe oranges, 90 ml of classic soy sauce, 1 small each. spoon of honey and lemon juice, 2 tbsp. l vegetable oil, spices for chicken, fine salt.

1. While the coals in the barbecue burn up, you can do the bird.
2. On each prepared fillet, several incisions are made obliquely (not completely!). It turns out a kind of "pockets" in the meat.
3. For marinade, a classic soy sauce is poured into a small pan. Pouring orange juice (2 fruits) to it. Spices, lemon juice and honey are sent there. Lastly, oil is poured. The components are mixed.
4. The remaining oranges are cut into slices.
5. Each piece of fillet is rubbed with salt. Top is covered with marinade. The liquid is poured into pockets on the meat.
6. In this form, chicken is pickled for about an hour.
7. Next, orange slices are inserted into the pockets on the bird. The prepared fillet is laid out on the grill.

The dish is baked until golden brown. In the process, it needs to be additionally watered with orange juice.

Traditional kebab

Ingredients: a kilo of lamb, 280 g fat tail fat and the same amount of raw onion, 2 tbsp. l lemon juice, salt, spices, any fresh herbs.

1. Meat without films and excess fat is minced in a food processor along with pieces of onion, lard and fresh herbs.
2. Citrus juice, salt, spices are added to the resulting minced meat.
3. The finished mass is cleaned in the cold for half an hour.
4. When the coals in the grill are covered with a thin layer of ash, you can begin to fry the kebab.
5. Oval cutlets are formed around the skewers from the chilled meat mass.

This minced meat dish is fried over coals from all sides for approximately 10 to 12 minutes. Serve delicious with hot ketchup or pesto sauce with tomatoes, prepared according to the Sicilian recipe.

Pork ribs with barbecue sauce

Ingredients: a kilo of pork ribs, half a glass of ready-made barbecue sauce, salt, favorite spices.

1. The connecting membrane is carefully removed from the ribs. Then they are rubbed abundantly with selected spices and salt, smeared with sauce.
2. In this form, the meat is pickled all night. You can leave the ribs seasoned for 2 days.
3. The meat parts are wrapped in foil and laid out on a wire rack.

According to this recipe, pork on charcoal will be cooked for 80 - 90 minutes on the grill, periodically turning the grill.

Pork skewers in wine

Ingredients: 430 g of pork pulp, 3 tbsp. l rast. oil, 2 pcs. onions and tomatoes, half a glass of red dry wine, a bunch of fresh parsley, ¼ tsp each. salt, spices and ground black pepper.

1. The meat flesh gets rid of the films, cut in portions.
2. Peeled vegetables are washed and cut into rings.
3. The greens are washed and finely chopped.
4. Salt is rubbed into the meat with your hands. As soon as it starts juice, you can add pepper and other spices.
5. Products are kneaded, greens, chopped onions are added to them, wine and oil are poured. In this form, the meat is left for 3 to 5 hours. You can marinate for a longer time.
6. Prepared pork is strung on skewers. Between pieces of meat are onion rings and tomato slices.
7. Barbecue is cooked until golden brown on the grill.

The resulting dish is served with vegetable salad and various sauces suitable for pork.

Chicken wings in soy-honey sauce on the grill

Ingredients: kilo chicken wings, 1 tbsp. l sweet mustard, 2 tbsp. l liquid natural honey, classic soy sauce, orange, salt, ground chili pepper to taste, a pinch of coriander.

1. Chicken wings are well washed, dried, laid out in a deep container. The outermost part of the pieces without meat is cut off.
2. Coriander is ground in a mortar. Mixed with salt and chili pepper.
3. The orange is cut in half. Juice is squeezed out of both halves.
4. Mustard mixed with liquid honey. Freshly squeezed juice, classic soy sauce are poured to these components, seasonings from the second step are added.
5. Prepared wings are rubbed with the resulting mixture. Chicken will be pickled for at least 3 hours. But it's better to keep your wings cool all night. In the process of pickling, you need to turn the meat at least a couple of times.
6. The grill is greased with any grease. You can take ordinary vegetable oil. Pickled wings are laid out on the prepared grill.
7. Chicken pieces are fried on charcoal to a delicious golden crust. They need to be turned over periodically.

Served with fresh herbs and favorite sauce.

Original beef skewers in bacon

Ingredients: 1.5 kg of beef pulp, a pound of raw smoked bacon, salt, freshly ground black pepper.

1. Beef meat gets rid of fat, films and all that is superfluous. As a result, a perfectly clean fillet should remain on the plate. Using a sharp knife, it is cut into thin steaks. Optionally, you can slightly beat off the meat with the non-sharp side of the kitchen hammer. The main thing is not to break the steaks.
2. Beef is salted, sprinkled with freshly ground black pepper. You need to be careful with salt at this stage, because the bacon is already salty. Instead of raw smoked product, you can take boiled-smoked.
3. For each slice of the selected bacon, a prepared strip of beef pulp is laid out. Dense, neat rolls are folded. Salo should cover them from above.
4. Each resulting roll is cut in half. On a plate there will be pieces as for a usual kebab.
5. Rolls are tightly strung on skewers. The dish is fried on a charcoal grill. To obtain uniform frying, the meat must be constantly turned over.

Boiled young potatoes are perfect as a side dish. Vegetables can also be baked on the grill. As a sauce, beef kebab is served with ketchup with chopped fresh cilantro.

Tip. Rigid meat will become softer if beaten, moistened with lemon juice and allowed to soak, or grease with mustard for several hours, and rinse before cooking.

Baked vegetables

Ingredients: 3 pcs. eggplant, onions, tomatoes, bell peppers of different colors, 2 pcs. ground zucchini, ears of sweet corn, garlic, 120 ml of soy sauce, salt, half a glass of any rast. oil, 3 tbsp. l lemon juice, a bunch of red basil and parsley.

1. Vegetables are washed.The stalks are cut from the eggplant, after which they are cut into circles.
2. Bulgarian pepper is cut in large cubes. It is better to take both yellow and red vegetables at once.
3. Peeled onions are cut into rings.
4. Young zucchini with peel are cut into circles.
5. Each ear of sweetcorn is cut into 3-4 parts, depending on its size.
6. All vegetables are poured into a capacious basin, sprinkled with lemon juice and sprinkled with salt. Fresh greens rush to the vegetables, torn into small pieces. Soy sauce, mixed with crushed garlic, oil is poured on top. For rosy vegetables, you can add a large spoonful of liquid honey.
7. Marinate products for about an hour.
8. Prepared components are laid out on the grid in one layer.
9. On a charcoal grill, vegetables are baked until a delicious golden crust appears.

This is one of the most popular diet dishes on the grill. It can become an independent treat or a delicious side dish.

Chicken thighs in mayonnaise marinade

Ingredients: 8 - 9 chicken thighs, 5 tbsp. l classic mayonnaise, the same amount of ketchup, 1 tbsp. l any mixture of spices for chicken, salt.

1. The chicken is washed, the remains of feathers and excess fat are carefully cut off from it. You also need to trim the hanging parts of the skin.
2. For marinade, ketchup, table salt and selected spices are added to mayonnaise. After mixing, the sauce is completely ready.
3. Marinade on all sides generously rubbed chicken thighs. In this form, they should stand in coolness for at least 2.5 hours. If possible, it is better to leave the meat to insist for the night.
4. When the brazier is ready, pickled hips are laid on the grill. The design closes securely and sets off to prepare.
5. Thighs are fried on both sides. Periodically, they should be turned over so that the chicken does not burn.

The readiness of the meat is checked by a deep incision near the bone. If a clear liquid is released from it, you can serve kebab to the table.

Baked Trout Steak

Ingredients: 2 trout steaks, a pinch of coarse sea salt, a sprig of rosemary, half a lemon, a pinch of freshly ground black pepper, 1 tbsp. l any vegetable oil.

1. Steaks are thoroughly washed with cold running water, and then get rid of excess fluid with paper towels.
2. The selected vegetable oil is salted, combined with pepper. You can add any favorite seasonings to it. For example, special aromatic mixtures for red fish.
3. The resulting aromatic oil is rubbed with trout steaks. Then it is laid out in a plastic container with a tight-fitting lid.
4. Juice is squeezed into the container from half a fresh lemon. A sprig of rosemary is laid out on top. Then the bowl is closed and cleaned in cool. The fish will marinate for at least an hour. The longer the trout spends in the marinade, the tastier it will end up.
5. Prepared fish is laid out on a wire rack.
6. The dish is fried pretty quickly. The main thing is not to overexpose it on the grill so that it does not become dry and stiff.

This is another diet option prepared outdoors. It goes well with assorted fresh or baked vegetables.

Home-fried roasting in nature

Ingredients: 1 kg of chicken, salt, 2 onions, 5 to 6 teeth. garlic, 250 g of white bread, 90 g of fresh champignons, spices.

1. Boneless chicken is cut large, with one onion, bread and half garlic sent to a blender or meat grinder. The resulting homogeneous minced meat is salted, flavored with spices. You need to knead it very well.
2. Next, the resulting mass is placed in a dense package and more than 20 times beat off on a flat surface. This will make the minced meat more plastic and prevent the kupat from falling apart during the cooking process.
3. The remaining onion is finely chopped along with fresh mushrooms. Ingredients are fried with garlic through a press until cooked. The mass is salted.
4. Stuffing is mixed with slightly cooled roasting. If desired, mushrooms can also be passed through a meat grinder along with meat.But when they are finely chopped, the mushroom pieces will clearly be felt in the dish. This will add to it originality. The amount of garlic can be reduced or increased to your liking.
5. From the resulting mass, smooth long sausages are formed, which are wrapped in cling film. Billets are boiled for 12 to 14 minutes.
6. Further, the kupat are freed from the film, transferred to the grill and fried until cooked on the grill. They should turn out with a delicious ruddy crust.

Such a dish can also be cooked in an ordinary frying pan at home.