Electric grill recipes - recipes at home. Cooking delicious grilled dishes

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Summer is in full swing. And with it the season of outdoor excursions and open-fire cooking. And we're in website We are sure that you can cook not only traditional kebab on the grill. This can be any dish - from salad to dessert.

That's why we've put together a collection of amazing grilling recipes, with something for everyone. Believe me, it will turn out simply amazing.

1. Shish kebab with mint and garlic

Ingredients:

For the kebab:

• 1.5 kg pork
• 7 large cloves of garlic
• 7 tbsp. l. lemon juice
• small handful of mint leaves
• 1 tsp. salt
• ground black pepper - to taste
• lemon wedges for serving

For the sauce:

• 200 g soft feta cheese
• 1 tbsp. l. lemon juice
• 1/8 tsp. ground black pepper
• a couple of parsley sprigs

Preparation:

1. Cut the meat into medium pieces. Finely chop the garlic and mint, mix with lemon juice, salt and pepper. Mix the marinade with the meat and leave for 20–30 minutes at room temperature.
2. While the meat is marinating, make the sauce. Place all ingredients in a blender, add 2 tbsp. l. water and grind into a homogeneous mass.
3. Place the meat on skewers and fry over coals over medium heat, turning occasionally.

2. Chicken wings in spicy soy marinade

3. Turkey escalopes

4. Baked potatoes with cheese

Ingredients:

• 700 g frozen potatoes
• 1 tbsp. l. vegetable oil
• 1/2 tsp. salt
• 100 g cheddar cheese

Preparation:

1. Preheat oven or grill. Spray a 45cm x 35cm sheet of foil with cooking spray (or oil), then add the potatoes, a little butter and salt.
2. Connect the edges of the foil so that all ends of the sheet are adjacent to each other and during cooking the heat remains inside and does not come out.
3. Close the grill with a lid and cook over medium heat for about 30 minutes, remember to turn after 15 minutes. Carefully peel back the edges of the foil, sprinkle the cheese over the potatoes, cover again and let sit for 4-5 minutes until the cheese has melted.

5. Grilled crucian carp

6. Mexican corn

7. Grilled vegetables with mozzarella

8. Warm salad with grilled meat

9. Spanish Chicken

Ingredients:

• 1.5 kg chicken breasts
• 3 potatoes
• 2 bell peppers
• 1 onion
• 12 olives stuffed with peppers
• 1 can of canned tomatoes
• 1 tbsp. l. flour
• 3 tsp. ground chili pepper
• 1 tsp. salt

Preparation:

1. Light the grill or heat the grill to the desired temperature. In a large bowl, combine diced potatoes, finely chopped bell peppers, onions, olives and tomatoes. Add flour, 2 tsp. ground chili pepper and 1/2 tsp. salt. Place the mixture on a large sheet of thick foil.
2. Sprinkle chicken with remaining pepper and salt. Place the breasts on top of the vegetables and wrap a second layer of foil on top.
3. Grill over medium heat for about 20 minutes or until potatoes are tender and chicken is evenly colored.

10. Apples and pumpkin curry

11. Fragrant champignons with mozzarella and tomatoes

12. Pork roll on coals

Ingredients:

• 400 g pork
• 4 tbsp. l. soy sauce teriyaki
• 4 tbsp. l. mixture of multi-colored paprika with onion pieces
• 1 tsp. ground paprika
• 1 tbsp. l. vegetable oil

Preparation:

1. Cut the pork into thin slices. Add 3 tbsp. l. teriyaki and massage for a long time until all the sauce is absorbed and the meat becomes sticky.
2. Place the plates of meat on the surface, slightly overlapping each other, forming a rectangle.
3. Sprinkle generously with paprika and onion pieces. Roll up.
4. Take a molding mesh or heat-resistant threads. Pack the roll in a net or tie it with heat-resistant threads. Tie the ends.
5. 1 tbsp. l. Mix teriyaki with oil and ground paprika. Place the roll on foil and coat all sides with the mixture.
6. Pack the roll tightly (preferably in 2 layers) and fry for 20 minutes on prepared hot coals, turning once.
7. Then pierce the foil with a toothpick from several places to the meat and leave on the coals for another 3-5 minutes.
8. Remove the finished roll from the foil, cool slightly, and remove the mesh.

13. Grilled salmon with lemon

Ingredients:

• 2 cups instant rice
• 1 and 3/4 cups chicken broth
• 2 carrots
• 4 salmon fillets (150–200 g each)
• 1 tsp. salt with pepper and lemon flavor
• 1/2 tsp. regular salt
• 1 green onion
• 1 lemon

Preparation:

1. Light the barbecue or preheat the grill. Cut four sheets of heavy-duty foil (45 x 30 cm) and spray them with cooking spray.
2. In a medium bowl, pour broth over rice and let sit for 5 minutes or until all broth is absorbed. Add finely chopped carrots.
3. Place a salmon fillet in the center of each sheet of foil and season with pepper and lemon salt. Place fresh lemon slices on top of the fish. Place rice around the fillet. Connect the edges of the foil so that all ends fit tightly together and the heat remains inside during cooking and does not come out.
4. Bake the fish over low heat for 11 to 14 minutes or until the salmon flakes easily with a fork. Place the packages on plates and unscrew the edges of the foil.

14. Shrimp skewers

Ingredients:

• 20 large shrimp
• 6 Chinese water chestnuts (canned)
• 1 clove of garlic
• 1 tsp. ginger
• 2 tbsp. l. dry red wine
• 2 tbsp. l. soy sauce
• 1 tbsp. l. sesame oil
• 1 small green hot pepper
• 2 tsp. Sahara

Preparation:

1. Wash, dry and finely chop Chinese water chestnuts. We also chop the hot pepper finely. Grate the ginger and garlic.
2. Add chopped nuts, garlic, ginger, hot pepper, wine, soy sauce, sesame oil and sugar to the bowl with shrimp. Stir, trying to get the nut pieces between the shrimp legs. Leave it in the refrigerator for several hours.
3. Thread the shrimp onto wooden skewers and grill them on the barbecue.

15. Shish kebab with ginger and sweet pepper

Ingredients:

• 700 g pork
• 2–3 cm of ginger root
• 2 large sweet peppers
• salt - to taste

Preparation:

1. Cut the meat into medium-sized pieces. Finely grate three ginger. Place the meat in a bowl and squeeze the juice from the grated ginger into it. Discard the squeezed pulp.
2. Salt to taste. Cover and refrigerate for 1–3 hours.
3. Cut the pepper into square pieces. We alternately thread pieces of meat and pepper onto skewers.
4. Cook slowly over moderate heat. This point is important, since over high heat the meat will most likely turn out tough, and the pepper will burn but not bake.

16. Shish kebab in mint-yogurt marinade

Ingredients:

• 1 kg of meat (pork, lamb or lamb)
• 250 g natural yoghurt without additives
• 1 medium bunch of mint
• 1 large clove of garlic
• 1 tbsp. l. Worcestershire sauce
• 1/2 tsp. salt
• 3 different colored bell peppers (red, yellow and orange)

Preparation:

1. Grind mint with salt and garlic in a mortar or grind in a blender. Add Worcestershire sauce and yogurt, whisk until smooth.
2. Cut the meat into pieces of the same size, pour over the marinade.
3. Marinate for 1–2 hours. Before frying, thread onto skewers, alternating with sweet peppers cut into large pieces.
4. Fry on coals until done.

17. Grilled mackerel with lemon

Ingredients:

• 4 frozen mackerel
• 1 lemon
• 1 onion
• dried or fresh basil
• pepper

Preparation:

1. Thaw the mackerel, cut off the heads, and remove the entrails. We rinse. Along the ridge on one side we make a deep cut to the rib bones, but so as not to cut the fish in half.
2. Coat the fish with salt, pepper and basil. Place thin slices of lemon and half rings of onion into the cut on the ridge and belly of the fish.
3. Leave to marinate for 3-4 hours (longer is possible).
4. Place on the grill and fry over moderately hot coals, turning occasionally, for 15–20 minutes.
5. Serve with fresh or grilled vegetables.

Pro Tips

Chef

What can you grill besides meat?

The holidays are just around the corner and are you planning a picnic menu? Take the grill with you - you won’t regret it!

The May holidays and the opening of the summer season are ahead, so we are already making grocery lists for going to the shops and cleaning the grates and skewers in order to fully enjoy the aromas of all kinds of delicacies in nature, shrouded in an aromatic smoky crust, spices and a golden crust that only happens when... when you cook over an open fire and coals on a grill.

In almost every home, in addition to barbecue skewers, there is a grill with a handle. What is it for? Of course, to fry on the fire something that does not fit on the tip of the skewer. In addition, cooking dishes on a wire rack greatly diversifies and decorates the table, and also speeds up the cooking process.

What can you cook on a barbecue grill? besides different types of meat?

Fish and seafood

Salmon, salmon, octopus, shrimp, mussels taste amazing and are very tender. But to do this, they need to be cooked not over high heat, but over coals, not allowing the flame to touch the food. The grate is greased with vegetable oil, and the seafood is first cleaned of small guests, films, and marinated with lemon and spices.

Advice: To prevent grilled fish from burning, place it on a layer of thinly sliced ​​lemons and periodically drizzle with a mixture of oil and spices.

Vegetables

The choice of vegetables is huge, and absolutely everything turns out very tasty on the grill, even those that we rarely cook at home (broccoli, Brussels sprouts, asparagus).

To make grilled vegetables tasty, do not try to cut them thinly, otherwise loss of juice and burning of the edges and skins cannot be avoided.

• Zucchini, eggplant, onions and tomatoes are cut into thick rings.
• Eggplants, peppers and zucchini can be baked in thick slices (the whole vegetable is cut into 3-4 pieces so that 1 slice is about a centimeter thick);
• Peppers can be baked whole or simply cut in half, without seeds, but with tails for convenience.
• Corn (not the youngest) is cut into rings, also about a centimeter thick. If the cobs are young, they can be grilled whole.
• Forkfuls of cauliflower, Brussels sprouts, broccoli, and long stalks of asparagus are very tasty.

Remember that the grate also needs to be greased with vegetable oil, and the vegetables themselves need to be marinated for 15 minutes in a mixture of spices and vegetable oil, thoroughly oiling each piece with your hands.

Attention: Grilled vegetables are not salted to avoid unnecessary loss of juice. Salt is added only at the time of serving.

Mushrooms

Mushrooms are a favorite product for frying on grill grates. Oyster mushroom or champignons will very quickly become your favorite delicacies in the heat. Personally, when we go out into nature, mushrooms fly off the grill much faster and before the kebab :).

Before cooking, mushrooms are washed, slightly peeled (champignons), large ones are cut in half lengthwise and placed on a wire rack or strung on skewers, and small ones are placed with their caps on the wire rack and pressed as tightly as possible so that they do not fall out when turning over.

An hour before cooking, mushrooms are marinated in sour cream sauce (mayonnaise) with spices and a little salt, or simply rolled thoroughly in spices and vegetable oil is added, mixing well with hands and coating each mushroom.

Remember: There is no fat in mushrooms, so do not skimp on oil so that they do not turn out dry. Turn over often. Oyster mushroom cooks very quickly due to its watery structure, but a portion of champignons can be baked on the grill no less than a portion of shish kebab, or even longer.

The readiness of the mushroom will be indicated by its wrinkling and dark golden crust.

Potato

You don't have to throw it into the coals. You can cut well-washed jacket potatoes in half lengthwise and place them on a wire rack in the same way, pre-marinating them like mushrooms - in a large amount of vegetable oil and spices, but with a minimal addition of salt.

Another option for cooking potatoes on a grill: put a thick piece of lard on each cut half or wrap it with a strip of bacon. The taste is amazing! And the potatoes will turn out juicy and will not lose moisture.

Sausages and wieners

Homemade sausages, wieners, frankfurters and bacon are great on the grill. They have enough fat to make them tasty and juicy. During cooking, sprinkle with spices and pepper, but do not keep over open fire, preferably over coals.

Desserts

Yes, yes! You can make delicious banana boats on the grill. To do this, peeled bananas are cut on one side, but the skin is not removed, it is pushed back a little to create an open “boat”. The banana itself is cut slightly lengthwise and pieces of chocolate are placed. Insanely tasty and original!

So, arm yourself with everything you need, our recipes and go into nature!

Grilled dishes have a special taste and aroma, crispy crust. Not only this is attractive, but also its undoubted usefulness: using such a device, you do not need to add oil or other fats to your food for frying. This review will help you understand what the device is and whether it is worth buying.

A grill is a culinary equipment that is used to cook food using charcoal, gas or electricity as a heat source. The following types of grills are available on the market today.

More about the electric grill

Such equipment in most cases is a multifunctional device designed for thermal processing of food. In this case, the heat is directed directly to the surface where the heated products are already located. An electric grill allows you to fry, bake, and in some models also smoke food. The adjustable degree of heating allows you to fry to the required degree of readiness.

Brief classification

The device is found in portable and stationary. The latter is more suitable for public catering or a country cottage, since for all its impressive capabilities it takes up a lot of space.

Stationary grill

Another division of electric grills is contact and non-contact. Contactless the type works similarly to kebab makers: products strung on skewers and located in special baskets rotate around a heating element.

Electric touchless grill

IN contact appliances, the future dish is placed directly on the heated surface. This technique also has its own classification.

Using an electric grill is quite simple, the main thing is that there is a power outlet nearby. After turning it on, it’s enough to lightly grease the surfaces with vegetable oil using a silicone brush, and in the case of a non-stick coating, you don’t even need to do this. Wait until the surface warms up a little. All that remains is to put the products in and select the appropriate settings.

How to clean the device

After cooking food, you need to remove any leftovers. It would be more correct to wash the device as follows.

What to cook in an electric grill

Any food prepared in this appliance is considered healthy, since there is no need to use fat and oil to obtain a tasty dish. All excess flows into a special tray by itself thanks to the slight inclination of the panels. The choice of dishes that can be cooked on an electric grill is quite varied:

• fruits and vegetables;
• meat, fish, poultry;
• hot snacks and sandwiches;
• pancakes, pies, pancakes, pies.

You can cook all dishes either directly on the panel or by wrapping the product in foil. Vegetables are cut at least 1 cm thick. Usually it takes no more than 10-20 minutes to prepare.

Is it worth buying the device?

To the question of whether it is worth buying an electric grill, you should definitely give a positive answer.

This device is especially suitable for those who are forced to adhere to a diet. But other gourmets will also enjoy the interesting taste of many familiar dishes.

Now you don’t have to go out into nature to enjoy fish or meat with the taste of “from the fire”, which you cannot achieve in the oven or slow cooker. And any bad weather will not be able to interfere with a picnic at the dacha if you have a portable grill device with you.

Some useful tips.

1. To prepare a grilled dish that is as close to charcoal as possible, it is best to take open spiral grille. Only in this case should the device be used under a powerful hood. Experts advise taking such devices with a cast iron surface. But the aluminum coating is not able to withstand high temperatures - there is a risk that the dish will not be fried enough (for example, steak).
2. A hood is also needed when choosing a non-contact electric model. The “smoky” taste and aroma are not very suitable for city apartments. In the absence of normal ventilation, it is still better to purchase them for the dacha.
3. It is quite possible to purchase models with good plastic. But if you have a choice, it’s still worth choosing the metal option.
4. If we're talking about portable electric grill(for example, you plan to take it with you to the dacha), then you should pay attention to a convenient case - it should resemble a suitcase with a handle.
5. Don't count on any special technical bells and whistles. A timer, automatic shutdown, power adjustment and residual heat indication will be quite sufficient for such a device.

Imagine a device that allows you to cook food like on a grill, but in any weather. Which heats up to 1000°C, like white-hot coals. Which makes the cheese sandwich chewy and the steak juicy. Sound like an advertisement? Well, actually, you already have such a device, and most likely you hardly use it.

“An oven grill works like an inverted version of a barbecue and cooks food perfectly,” says Scott Heimendinger, director of applied research at Modernist Cuisine, a culinary arts laboratory in Washington. With its help, you can quickly prepare excellent dishes, and you will not need coal, gas, or special cooking skills.

1.

The grill creates excellent conditions for cooking tender meat with a delicious crust. Just turn on the oven at medium power (180–200°C) in grill mode and off you go.

Chicken thighs with orange

Mix 1 tbsp. l. orange zest with the same amount of vegetable oil, ½ tsp. ground smoked chili (or just ground chili) and add ¼ tsp. cumin, ground black pepper and salt. Cover half a kilo of boneless, skinless chicken thighs with this mixture and place them on a baking sheet sprayed with oil. Add 2 oranges, cut into circles. Place under the grill and bake until cooked through (10-12 minutes).

Steak with onion glaze

Grill 2 ribeye steaks until medium rare (8-10 minutes). Set aside, tent with foil. Slice the onion into half rings, drizzle with oil and grill until soft, about 10 minutes. Add 1 tsp. balsamic vinegar and brown sugar, stir. Season the steaks with pepper and salt and top with the onion sauce.

Pork chop with fennel and apple

Drizzle 3 handfuls of arugula with wine vinegar, olive oil and salt. Season a pound of boneless pork chops with salt and your favorite spices, and coat with Dijon mustard. Place a fennel tuber chopped into thin rings on a baking sheet sprinkled with oil, place the chops on it, and on top - 2 apples cut into slices and a few sprigs of fresh rosemary. Cook under the grill for about 10 minutes. Serve with lettuce.

2.

The heat caramelizes the sugar in fruits and vegetables, releasing even more of the natural sweetness from nature.

Tropical fruit salad

Place four 1cm thick pineapple rings and one sliced ​​mango on a non-stick baking tray. Sprinkle brown sugar on top. Grill until brown spots appear on the fruit (about 8 minutes). Mix 1 cup* Greek yogurt with honey (to taste) and 1 tsp. lime zest. Serve the fruit with a spoonful of this yogurt.

Cut the head of cauliflower into 1 cm thick slices. Mix 2 tbsp. l. vegetable oil, 1 tbsp. l. Indian masala seasoning (or whatever you have on hand, as long as it is spicy and hot) and a pinch of salt. Brush the cauliflower with this mixture. Place on a baking sheet sprayed with oil. Grill until tender and crusty, about 10 minutes. Squeeze lime juice over the steaks and serve.

Sweet Pepper Garlic Sauce

Peel 2 sweet peppers, cut them in half lengthwise and place them cut side down on a baking sheet. Grill until lightly charred (8 to 10 minutes). Cool and remove the skin. Grind in a blender along with 1.5 cups of canned chickpeas, ? cups Greek yogurt, 2 cloves garlic, juice of half a lemon, ? tsp cumin and salt. Dunk whatever you want into it.

Hot question

What should I do if I burnt the hell out of my steak?

Ronnie Killen, chef at Killen's Steakhouse (Texas), answers:

“Treat him as you would treat burnt bread. Take a butter knife and scrape the browned crust off the surface of the meat. Doesn't clean off completely? Then use a sharp chef's knife to cut off the outer edge of the meat. Now soak the steak in water (or preferably beef broth) for five minutes. Season again and return to the heat, just reduce it. For cooking, use only olive or melted butter.”

3.

The top-down heat of the grill in the oven cooperates with gravity to allow the gooey, melted cheese to coat every part of your dish.

Pizza pita with smoked salmon

Grease two pitas with oil. Grill until golden brown, about 2 minutes. Spread pesto on top, add sun-dried tomatoes, chopped artichoke hearts, goat cheese and capers. Place under the grill again until the cheese is melted (about 2 minutes). Add smoked salmon and dill, eat.

Cheeseburgers with cocoa flavor

Mix half a kilo of ground beef, 3 tbsp. l. BBQ sauce, 2 tbsp. l. cocoa, 2 chopped chipotle peppers (or any other chili), 2 minced garlic cloves, 1 tsp. cumin and salt. Form four cutlets and place on an oiled baking sheet. Cook under the grill for 8-10 minutes. Place a piece of sharp, well-melting cheese on the cutlets. Place back in the oven until the cheese melts thoroughly.

Mix 1 cup cherry tomato halves and ? cups cherry peppers (or? cups jalapeno peppers). Cook on a baking sheet under the broiler until tender (3-5 minutes). Place in a bowl and add? cups canned red beans, ? diced avocado and? finely chopped onion, mix. Place the nachos on a baking sheet, cover them with sauce, sprinkle with grated cheese. Cook under the grill until the cheese is melted.

4.

The concentrated heat quickly evaporates the liquid from the food, making it crispy and brittle.

Tortilla pieces with garlic and thyme

Cut two large whole grain tortillas (or thin pita bread) into eight triangles. Brush with olive oil, sprinkle with dried thyme, garlic powder and salt. Grill until golden brown and crusty, about 1.5 minutes. Serve with grilled bell pepper sauce (see left).

Asparagus with crispy bacon

Take about 100g of bacon slices and grill under the grill until crispy (about 3 minutes). Cool and break into smaller pieces. Drizzle a bunch of fresh asparagus with olive oil and season with salt and pepper. Grill until tender (3-5 minutes). Place on a plate, top with bacon bits, grated hard cheese, lemon juice and, ideally, walnut oil.

Almond zucchini coins

Cut two zucchini into slices. Break the egg into a bowl and beat lightly. In another bowl, mix 1 cup of almond flour (if you don’t have it at home, make it yourself by grinding the right amount of dry almonds in a coffee grinder), 1 tsp. thyme, salt and pepper. Dip the circles in the egg, then roll in flour and place on a baking sheet. Grill until crispy, 3 minutes per side. Serve with salsa.

Your oven has the perfect heat point—find it with this formula developed in the culinary laboratories of Modernist Cuisine.

1. Measure the distance (D) between the heating elements (when the grill is off!). Let's say it is 10 cm.
2. Multiply by 0.44. In our case it comes out to 4.4 cm.
3. Add 0.6 cm. We will get 5 cm. This will be the correct distance from the grill to the top of the food. If your oven racks are positioned lower, improvise by placing another inverted baking sheet under the baking sheet with the dish underneath.