Beef skewers (kebabs)

Beef Skewers (Kebabs) with Bell Peppers and Onions Juicy grilled beef skewers are a true highlight for any BBQ season. These aromatic kebabs with bell peppers and onions combine tender beef with fresh vegetables and can be prepared quickly and easily on a gas grill, charcoal grill, or in a grill pan. Thanks to the short preparation and grilling time, these grill skewers are perfect for spontaneous BBQ evenings or as an uncomplicated grill recipe for guests. A simple marinade of olive oil and spicy pepper enhances the natural flavor of the meat without overpowering it. With this recipe, you are guaranteed to succeed at grilling beef – for full enjoyment, a summery BBQ feeling, and a balanced grilled dish that makes an ideal side dish to fresh salads or rice.   Preparation time: 10 minutesCooking time: approx. 5 minutesFor 4 persons Ingredients for Beef Skewers 800 g beef (rump steak or fillet pieces) 1 red onion 1 green bell pepper, 1 yellow bell pepper, 1 red bell pepper 4 - 6 mushrooms 100 ml olive oil Espelette pepper (alternatively cayenne pepper) and salt to taste Preparation Wash bell peppers, peel onion, clean mushrooms. Cut bell peppers, onion, and beef into approx. 2.5 cm cubes or pieces, halve mushrooms. Thread beef and vegetables alternately onto grill skewers. Marinate the finished skewers in a container with a little olive oil and Espelette pepper. For an Asian-inspired taste, you can also use some sesame oil as well as freshly grated ginger and garlic. Preheat the gas grill or charcoal grill to medium heat. Only now salt the skewers to taste and then grill for 2-3 minutes on each side. Chef's Tip:Never add salt to the marinade, as salt draws water from food (meat, fish, vegetables) and thus impairs preparation.

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Lean flank steak

Tender, lean flank steak with a delicious sauce Dip: A large handful of fresh coriander and basil A large handful of flat-leaf parsley A handful of chopped parsley Ground chili (optional) 2 tablespoons Dijon mustard 1 tablespoon honey 5 cloves of garlic approx. 200 ml vegetable oil fermented vinegar (optional) 1 teaspoon sweet paprika powder 1 tablespoon capers A bunch of spring onions A sprig of chives salt, black pepper Aux Jus: 2 liters of dark beef broth 400 g onions 2 cloves of garlic 2 tablespoons flour (optional) Cabbage and pineapple: 1 pineapple Ground mixed pepper lemon peel 1 small head of cabbage Flank steak: 1 kg lean flank steak Salt and freshly ground pepper 2 tablespoons vegetable oil Dip 1. Combine all ingredients except the onions, chives, spring onions, and capers in a small bowl and blend thoroughly with a blender (you can also use a food processor). 2. Finally, add the thinly sliced ​​spring onions and chives and stir. Add the capers, season with vinegar, salt, and pepper, and let the dip rest for a while. 3. Alternatively, you can add a little sun-dried tomato oil or any other herbs you like. Aux Jus 1. For the easiest way to prepare the homemade sauce, use dark oil and add the finely chopped onions and garlic cloves. 2. Stir in the flour and add 2 liters of beef broth. Bring the sauce to a boil, then simmer gently until the desired thickness is reached. 3. To allow the flour to thicken properly, simmer the sauce for about 1 hour until it becomes thick. Cabbage and pineapple 1. Cut the pineapple into cubes, sprinkle with pepper and lemon zest, and grill at a higher temperature for about 5 minutes to brown the pineapple on all sides. 2. Cut the cabbage (into eighths) and grill it on a medium heat for about 15 minutes without constantly turning it, until it becomes nice and crispy. steak 1. You can use any lean cut of beef for grilling, either a sirloin steak or a larger cut of meat that you want to grill whole. This recipe uses flank steak. 2. The meat should be kept at room temperature for at least one hour before grilling. Only then should the meat be lightly oiled on both sides and grilled as desired. 3. The grill must be well-heated to ensure the meat stays juicy inside. As soon as small "pools" of juices form on the surface of the meat, it's a sign that you should turn the steak over and cook it for the same amount of time on the other side. 4. Before cutting, let the meat rest for a few minutes and then season with salt and pepper.

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Grilled Lamb Recipe: Juicy Grilled Lamb with Basil Yogurt Sauce

Grilled Lamb from the Gas Grill with Fresh Basil-Yogurt Sauce – Mediterranean Delight with an Oriental Touch. Discover an aromatic grilling recipe for lamb from the gas grill that perfectly combines Mediterranean freshness and Oriental spices. Juicy grilled lamb chops meet a spicy Dukkah spice blend and are refined with a creamy basil-yogurt sauce – a true highlight for your next barbecue evening. Tender lamb meat is ideal for preparation on the gas grill, as it remains crispy on the outside and especially juicy on the inside when cooked over high, even heat. In combination with roasted spices such as cumin, coriander, and sesame, this grilled dish develops an intense aroma that is perfectly complemented by fresh herbs and lemon. Ingredients: 1 bunch rainbow carrots 3 to 4 golden beets 6 lamb chops 1 medium red onion 1 lemon 2 tbsp oil 1 tbsp salt Dukkah – Middle Eastern Spice Blend 2 tablespoons coarsely ground nuts (e.g., almonds, pistachios, or walnuts) 1 tablespoon coriander seeds 2 tablespoons white sesame seeds 2 tablespoons cumin seeds 2 tablespoons fennel seeds 2 tablespoons shredded coconut Basil-Yogurt Sauce 15 basil leaves 130 ml thick yogurt 1 tsp salt 1 tsp freshly ground pepper Preparation 1. To prepare the Dukkah spice blend, briefly toast the coriander, cumin, and fennel seeds. Then coarsely grind them and mix with the nuts, white sesame seeds, and shredded coconut. 2. For the basil-yogurt sauce, mix the fresh basil leaves with the thick yogurt. Season with salt and freshly ground pepper and set aside until serving. 3. Preheat the gas grill to approx. 200°C to grill the lamb, ensuring it remains tender on the outside and juicy on the inside. Especially for lamb chops and tender lamb fillet, this temperature is ideal to preserve the typical aroma. 4. Clean the carrots thoroughly and arrange them with the golden beets cut into wedges and the red onion in a plancha or grill basket insert. Mix with 1 tablespoon of oil, ½ teaspoon of salt, and some Dukkah spice blend, and grill the vegetables for about 5-10 minutes until tender. 5. Spray the grill grate with oil and brush the lamb chops on both sides with 1 tablespoon of oil, 1 teaspoon of salt, and the Dukkah spice blend. Grill the lamb pieces for a few minutes per side, depending on thickness, until they reach the desired doneness. Halve the lemon and also grill it briefly over direct heat to extract juice for drizzling. For variety when grilling lamb, lamb steaks, lamb loins, lamb skewers, rack of lamb, or leg of lamb can also be prepared similarly – allowing different cuts of lamb meat to be grilled and perfectly enjoyed. 6. Serve the grilled lamb chops with the roasted vegetables and the fresh basil-yogurt sauce. Drizzle some lemon juice over the lamb to intensify the flavor. This is how to achieve juicy grilled lamb with a Mediterranean touch.

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Grilled trout with summer salad

Grilled Trout with Fresh Summer Salad – light, aromatic, and perfect for warm days. This grilled trout impresses with tender fish meat, delicate citrus notes, and a particularly juicy result from the grill, especially from a charcoal grill. The fish is accompanied by a refreshing summer salad of arugula, mixed greens, orange, grapefruit, and black olives. The finely balanced mustard-honey dressing brings a pleasant balance of freshness and spice – with a subtle hint of dill and parsley, which adds extra aroma to the salad. An ideal grilling recipe for outdoor cooking that harmoniously combines lightness, enjoyment, and summer flavors.   For 5 people Ingredients: For the fish: 5 fresh trout (preferably fresh trout from a fishmonger or sustainable source) Salt, white pepper 1-2 lemons 2-3 tablespoons sunflower oil Fresh dill and parsley for stuffing (optional) For the salad: 2 handfuls of arugula 3 handfuls of mixed salad greens 2 oranges 1 grapefruit 1 handful of black olives (Kalamata) 5-6 tablespoons rapeseed oil 1 small teaspoon Dijon mustard 2-3 tablespoons wine vinegar 1 teaspoon honey 1 pinch of chili (optional) Salt, white pepper Fresh dill or basil for garnish Preparation For the fish Make three diagonal slits on both sides of the fish, no more than 0.5 cm deep. Then season the trout with salt and pepper, drizzle with lemon juice, and lightly brush with oil. If desired, stuff the trout with fresh dill and parsley before grilling for added flavor. Preheat the charcoal grill to medium heat and grill the fish for 10-15 minutes, turning occasionally. Grilling time may vary depending on the size of the trout. The fish should easily separate from the bones but not become dry. For the salad Peel the oranges and grapefruit, remove all white pith, and slice thinly. Place them in a bowl with the olives, arugula, and mixed greens. Whisk together rapeseed oil, Dijon mustard, wine vinegar, honey, a pinch of chili, salt, and white pepper to create a dressing that perfectly complements the fresh taste of the grilled trout. Pour the dressing over the salad and gently mix everything. Finally, garnish with fresh dill or basil for extra Mediterranean freshness.

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Grilled bass in sauce vierge

Grilled bass in Mediterranean sauce Vierge Preparation time: 10 minutes Preparation time: 15 - 20 minutes For 4 people Ingredients 4 portions of perch (scaled and gutted) For the Sauce Vierge: 2 medium tomatoes 1 spring onion Juice of one lemon ¼ bunch of parsley 100 ml olive oil Salt to taste preparation For the sauce Wash and halve the tomatoes, remove the seeds and then cut the tomatoes into small cubes. Also wash the parsley and spring onions and chop them finely or cut them very finely. Mix everything together with the olive oil in a bowl and season with lemon juice and salt. For frying the fish Heat the plancha plate (contact grill plate). Pat the fish dry with some kitchen paper and then rub it with a little olive oil. Now fry the fish first on one side, then on the other for 7-8 minutes each. To serve, pour the sauce over the fish. Chef’s tip: You can add a tablespoon of grated ginger or some fresh mint to the sauce. The parsley can be replaced with dill and the salt with Nuoc Mam (a Vietnamese fish dipping sauce).

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Salmon steak with sesame crust

Salmon Steak with Crispy Sesame Crust A tender grilled salmon steak with an aromatic sesame crust brings variety to the grill and impresses with fine roasted aromas and juicy fish. In this simple and quick grilling recipe, high-quality wild salmon is coated with a spicy mixture of sesame, poppy seeds, and green anise and cooked gently – perfect for the gas grill, contact grill, or griddle. The short preparation time keeps the salmon pleasantly pink and particularly juicy inside, while the crust becomes wonderfully crispy on the outside. Whether as a light summer dish or a special highlight at a BBQ: If you want to grill salmon and value taste, easy preparation, and high-quality ingredients, this recipe with balanced spices like pepper is just right for you.   Preparation time: 10 minutes Cooking time: 15 minutes For 5 servings Ingredients 900 g wild salmon 2 tablespoons sesame seeds 2 tablespoons poppy seeds 2 tablespoons green anise seeds 2 egg yolks Olive oil as desired Table salt and white pepper Preparation Buy a filleted, skinless salmon fillet from your fishmonger. Cut the fish into equal-sized salmon steaks. Mix sesame seeds, poppy seeds, green anise, salt, and pepper in a bowl. For the crust, mix egg yolks with 2 tablespoons of olive oil, 1 tablespoon of water, and spices, and rub one side of the fish with it. Then cover with the seeds. Cook the fish briefly on the unbreaded side and for about 10-15 minutes on the crusted side – either on the contact grill plate or the grill – and serve with a slice of lemon or a little orange butter. Chef's Tip The salmon steak tastes better if it's still a little pink inside – this way it stays particularly juicy and tender.

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Spanish paella

Spanish paella - the Mediterranean classic Preparation time: 30 minutes Preparation time: 35 - 40 minutes For 6-8 people Ingredients 800 g long or short grain rice 1 pinch of saffron threads 6 chicken thighs, halved 1 piece of chorizo 16 shrimps 1 kg Bouchot mussels (blue mussels grown on ropes and nets) 1 onion 1 shallot 250 ml white wine 1 l chicken broth 500 g squid or squid, cut into strips 200 g frozen peas 6 artichoke hearts 1 lemon 1 bunch of green asparagus Olive oil to taste preparation Peel and finely chop the shallot and onion. Peel and slice the asparagus. Wash the remaining vegetables. Dice the bell peppers, halve the artichoke hearts, and drizzle with lemon juice. Halve the chicken thighs. Stir the saffron into the chicken broth. Slice the chorizo ​​and fry on both sides without any oil or fat. Discard any remaining fat. Salt the chicken pieces and rub them with a little olive oil. Fry in a paella pan over medium heat for about 10 minutes. When the chicken pieces are lightly browned, add the bell peppers, onion, shallots, and artichoke hearts; sauté for 5 minutes (this is a low-heat cooking method that allows the ingredients to release moisture). Add the rice and sauté for another 3 minutes. Deglaze with white wine (this will dissolve the pan juices) and add the stock. Add the squid strips, close the grill lid, and simmer over low heat for about 10 minutes, at a temperature of approximately 160°C. Add mussels, peas and asparagus pieces and then cook for another 10 minutes. Grill the prawns “a la plancha” (on the contact grill plate) and place them on the paella. Let it rest for about 5 minutes. Meanwhile, check if the chicken is ready. Serve the paella on plates with a lemon wedge. Chef's tip The rice turns out particularly well if there is a fingertip more chicken broth in the pot than rice.

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Wok with wheat, shrimp and crunchy vegetables

Wok dish with wheat, shrimp and crunchy vegetables For 4 people Preparation: 20 minutes Cooking time: +/- 10 minutes Difficulty level: * For the wok 200 g cooked wheat 50 g cashew nuts 100 g carrots 4 large mushrooms 12 king prawns ½ red onion 2 large leaves of kale 2 tbsp sesame oil For the sauce ½ red chili Juice of one lemon 2 tbsp soy sauce 1 tbsp liquid honey Heat the wok on the grill and roast the cashews until lightly golden brown. Reserve for later. Peel the onion and finely dice it. Finely dice the carrots. Wash and quarter the mushrooms. Wash the cabbage leaves and finely slice them. Heat the oil in a wok over high heat and fry the vegetables, stirring regularly. Meanwhile, prepare the sauce. Deseed the chili and chop it as finely as possible. Then mix it with the remaining ingredients. Add the wheat to the vegetables, pour over the sauce, and continue cooking for 1 to 2 minutes. Serve immediately.

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Shrimp à la Plancha

Plancha Prawns with Teriyaki Sauce – quickly grilled, aromatic, and full of umami. Plancha prawns offer pure grilling pleasure with intense roasted aromas and a juicy bite. In this simple plancha recipe, king prawns are seared quickly and hot, then refined with a homemade teriyaki sauce made from soy sauce, ginger, garlic, and mirin. This creates a perfectly balanced flavor of sweetness, spice, and a delicate umami note. Whether as a starter, a light main course, or the highlight of a summer barbecue evening – this Asian-inspired grilling recipe is ideal for outdoor cooking, gas grills with a plancha, and anyone who wants to grill prawns for quick enjoyment and great flavor.   Preparation time: 20 minutes Cooking time: 20 minutes Serves 4 Ingredients: 16 prawns (king prawns preferred) For the Teriyaki Sauce: 100 ml Kikkoman soy sauce (green cap) 1 teaspoon grated ginger ½ clove garlic 50 ml rice wine vinegar (mirin) 1 tablespoon brown sugar 1 teaspoon cornstarch (optional) Preparation Teriyaki Sauce: For the teriyaki sauce, combine soy sauce, mirin, and sugar in a pan and bring to a boil. Chop the garlic and ginger into very small, fine pieces and add them to the pan. Once the mixture has reduced by half, you can optionally add a little cornstarch, dissolved in water, to thicken the sauce. Frying Prawns: Peel the prawns; do not remove the head and tail. Heat the griddle plate (plancha) for quick searing. Brush the king prawns with the teriyaki sauce and sear them for approx. 1-2 minutes per side to keep them crispy on the outside and juicy on the inside. Serve the remaining teriyaki sauce with the prawn dish as a delicate accompaniment, perfect as a starter or a light Mediterranean main course. Chef's Tip: Marinate the prawns in the teriyaki sauce for 15 minutes before frying. This allows them to absorb the aroma better, and the spicy sauce provides a more intense flavor. Optionally, you can season the prawns with a little Espelette or cayenne pepper before frying. This makes them even spicier and they are perfect finger food for summer grilling, a relaxed brunch, or as a delicate starter for guests. Grilled vegetables, a fresh salad, or aromatic rice go particularly well with this plancha dish and complete the Asian-inspired dinner. Mediterranean side dishes such as pasta or a light casserole also complement this dish wonderfully.

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Grilled octopus

Grilled octopus with aromatic vegetables Octopus: 1 frozen squid Approx. 3 bay leaves Several peppercorns 1 teaspoon allspice Sugar Fermented vinegar Salt Garlic: 3 cloves of garlic approx. 700 ml vegetable oil Chickpeas: 3 capers 400 g cooked chickpeas 300 g boiled small potatoes 2 onions 1 teaspoon ground paprika Approx. 500 g peeled tomatoes spring onions a handful of flat-leaf parsley 3 tablespoons olive oil 8 cloves of garlic Squid broth (or water) 1 glass of white wine fermented vinegar (as needed) salt, pepper 1 bay leaf Honey (as needed) Octopus 1. Thaw the octopus in a large bowl. Pour the thawed excess water into a saucepan and add enough water. Add the spices and season with salt, vinegar, and sugar to create a slightly sweet and sour infusion, which you then bring to a boil. 2. Finally, add the squid to the boiling water and cook until tender. Allow approximately 40 to 50 minutes for this process. After this time, if you insert a wooden skewer into the thickest part of the tentacle, you should initially feel a gentle crunch, then the skewer should pass through easily. 3. Then you can take the squid out of the water and cut it into smaller portions, lightly oil it and season it with salt and pepper. Garlic Recommendation: Prepare a larger amount of garlic oil to keep in stock. You only need a few cloves of garlic for this recipe. The rest can be stored in a resealable jar, where the garlic will keep for several weeks. The advantage: Garlic prepared this way is much easier to digest. 1. Peel the garlic cloves and fry them slowly in a small pan with oil over medium-high heat. The garlic is ready after about 10 minutes, when it turns golden and soft. 2. You can then let the garlic cool in the pan and either use it immediately or store it for later use. chickpeas 1. Heat the olive oil in a pot and add the finely chopped onion and garlic. 2. Cut the pepper into smaller pieces, brush with oil and fry on the grill. 3. Add the ground paprika and tomatoes to the pot and continue frying for about 5 minutes. 4. Add the wine, wait until the alcohol has evaporated, then add the chickpeas, a little stock, salt, pepper, and bay leaves. Cook everything together for about 10 minutes. 5. Finally, add the roasted pepper, garlic and potatoes, season with salt, pepper, honey and vinegar and heat briefly. 6. When the chickpeas have cooled slightly, add the chopped spring onions and parsley. Serve leaf parsley Dried Serrano ham Slice the grilled squid and arrange the braised chickpeas, Serrano ham, and chopped parsley on the plate.

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Grilled whole chicken with coleslaw and vegetables

Grilled whole chicken, coleslaw with horseradish and carrots, herb mayonnaise For 5 people Ingredients: For the chicken: 1 whole chicken (about 1.5 kg) 1 generous tablespoon of salt 1 small teaspoon of white pepper 1/2 teaspoon grated nutmeg 1 heaped teaspoon of turmeric 1 heaped teaspoon of garlic powder 1 heaped teaspoon of mustard seeds 1/2 teaspoon sugar 3 teaspoons of sunflower oil Small potatoes (type Grenaille/triplets) 100 g bacon Vegetables (peppers, onions, zucchini, etc.) For the salad: 1/2 head of white cabbage 1 tablespoon sugar Salt and pepper (to taste) 4-5 tablespoons of sunflower oil 2-3 tablespoons of vinegar 1 tablespoon grated horseradish (jarred horseradish works well) 1 carrot For the mayonnaise: 200 g mayonnaise 1 handful of flat-leaf parsley Juice of half a lemon pepper preparation For the chicken Make a marinade with the spices, salt, pepper, and sugar. Rub the chicken all over, trying to get under the skin and into the abdominal cavity with your fingers. The chicken should be as seasoned as possible. Let the meat rest at room temperature for at least 90 minutes or refrigerate overnight. Brush the meat with oil, place it on the oven rack, and grill it in a covered grill at 180°C for about 60 minutes. About halfway through the grilling time, you can add bacon bits, some small potatoes, and chopped vegetables—all of which will be wonderfully flavored by the juices from the chicken. Grill the chicken until tender and crispy. At the end, you can increase the heat to ensure it is thoroughly cooked. For the salad Grate/cut the cabbage into thin strips, place it in a bowl, and add the sugar and salt. Squeeze the cabbage with your hands to soften it. Then add the horseradish, grated carrot, oil, and vinegar to the cabbage. Season with salt and pepper as desired. For the mayonnaise Mix the mayonnaise with the finely chopped parsley. Season with pepper and lemon juice.

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Roast chicken with vegetables, mushrooms and couscous

Roasted Chicken with Crispy Vegetables and Couscous – Hearty, Aromatic, and Perfect for Outdoor Cooking. This balanced chicken dish combines tender roasted chicken thighs with crispy vegetables, aromatic mushrooms, and fluffy couscous. Prepared in a wok, the meat and vegetables develop intense roasted flavors, while butter, garlic, and lemon create a harmonious, full-bodied sauce. The finely seasoned couscous with turmeric perfectly complements the dish. Whether cooking on the grill, a camping stove, or in an outdoor kitchen – this simple recipe for roasted chicken with vegetables impresses with its taste, freshness, and variety.   For 5 people Ingredients: For the chicken: approx. 1 kg boneless chicken thighs 100 g butter 4-5 cloves garlic 2 large carrots ½ small celeriac 5-6 shallots 200 ml water or broth A little salt and freshly ground pepper 1 teaspoon sugar 3 tablespoons butter 2 tablespoons sunflower oil approx. 1 lemon For the couscous: 250 g couscous Salt and white pepper 1 small teaspoon ground turmeric Lemon juice (to taste) Preparation For the chicken Heat one tablespoon of butter and the oil in a wok and briefly sauté the carrots and celeriac, cut into long strips. As soon as they change color, add the halved shallots and sauté briefly again. Set the vegetables aside. Clean the chicken thighs, cut them into large pieces, season with salt, pepper, and a little sugar. Heat the wok to a high temperature and sear the thighs until they release from the bottom and are two-thirds cooked. Add the chopped mushrooms and, after a while, the finely chopped garlic. Drizzle with lemon. Once the meat and mushrooms are cooked, add a little water or broth, bring to a quick boil, and add the remaining butter. Turn off the heat, add the roasted vegetables, and swirl them in the pan until the sauce thickens with the butter. Taste and season with salt and pepper if necessary. For the couscous Mix the couscous with a little salt, pepper, and turmeric in a bowl. Add the amount of water indicated on the package and cover the bowl. Let the couscous rest for about 15 minutes. Add lemon juice if desired.

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