Kamado Grill Recipes

Kamado Grill Recipes

It is well known in BBQ circles that ceramic grills are some of the best kinds of grills to cook with, the versatility and temperature consistency gives you a very controllable grill. Smoking, grilling, and baking options mean you can cook almost anything on them. So we thought you might like to see some of our favorite kamado grill recipes.

Chicken

Everyone loves chicken especially when it’s cooked on a grill. You can never get it as juicy and flavourful as you can when barbequing it on your ceramic grill.

Just having a standard barbequed piece of chicken is great, but the options to really let your imagination go and create some top food when barbequing is tough to ignore.

Recipes

 

Barbequed Chicken Kebab – 4 Kebabs

 

Barbequed Chicken Kebab

Ingredients
  • 2 skinless chicken breasts
  • 1 lemon
  • 1 tsp dried oregano
  • 1 garlic clove, crushed
  • pinch of salt and pepper
  • 1 tbsp olive oil
  • 4 pitta bread
  • 4 tbsp Greek yoghurt
  • ¼ red pepper, finely chopped
  • 1 Little Gem lettuce, finely chopped
Method

STEP 1

Cut the chicken into strips and put it in a bowl. Zest and then juice the lemon.  Add the zest and half the juice to the chicken, along with the oregano, garlic, oil and salt, and pepper, and mix together well. Cover and chill in the fridge for 45 minutes to an hour. This is not one you can do the day before as the lemon juice starts to cook the chicken so be careful with how long you leave it.

STEP 2

Thread the chicken strips onto some metal skewers to this stops them from falling through the grate, grill them for a couple of mins each side. The strips will cook through quite quickly.

STEP 3

On the edge of the grill place your pitta bread for around a minute, then it’s time to plate up. Cut your pitta bread on the top fold and open them up. Spread place some lettuce and red pepper into each pittabread spoon on a tbsp of yoghurt. Share the chicken strips between the pitta bread, and dot on the remaining yoghurt.

Spicy Honey Glazed Chicken Wings

spicy honey chicken wings
Ingredients
  • 1kg chicken wings
For the Glaze
  • 75g butter
  • 75g cider vinegar
  • 50ml Honey
Method

STEP 1

The first job is to marinade, mix together the oil, garlic, tomato sauce, chili sauce and soy sauce in a large bowl throw in a large pinch of salt. Now, add the chicken wings and toss them through the sauce making sure to coat them completely. This can be done a day before the barbeque if you’re struggling with time, cover the bowl and put it in the fridge to chill and marinate for up to 24 hrs.

STEP 2

Meanwhile, make the glaze by heating the butter, vinegar, sugar, and honey in a small saucepan. Bring to the boil over a high heat, then reduce the heat and simmer gently for 5 mins or until the glaze has thickened.

STEP 3

 Remove the wings from the bowl and cook them on your grill, keep turning them whilst they are cooking, they should be done in 7 or 8 minutes but make sure they are cooked through, once they are cooked and while they are still hot put them in a clean bowl and then pour over the glaze, carefully turn them using a spoon to ensure they are coated evenly. They should be nice and glossy, then plate them up on a serving platter for everyone to dig in.

Steaks

Steaks can be expensive so perhaps save them for a special treat or party.

There is no recipe we use, all we do, whatever the cut of steak we have, our favourite is rib eye but the method is the same with any, lift the steaks out of the fridge a good couple of hours before simple steakyou want to cook them, rub a good helping of salt and black pepper into each side, then when your grill is nice and hot get them on the heat, cook them as you like we are fans of rare steaks, once they are cooked to your preference lift them off and put them on a plate and leave to rest, my son is a chef and he rests his in a very low oven. Wherever you rest them it doesn’t matter, but you must rest them, its resting that makes all the difference.

After 30 minutes of rest, plate them up and serve with salad or fries and a sauce if you like.

Simple and fantastic, how barbeque food should be.

Burgers

 

Everyone’s favourite and usually first cook, the humble burger is now a cornerstone of a good barbeque. Cooking them on your ceramic grill is a lot much faster than a regular charcoal grill and gives you just as much flavour.

Here is our standard burger recipe, but feel free to add herbs and spices or even change from beef mince to turkey or lamb.

Burger

 

Ingredients
  • 750g low fat good quality beef mince
  • 70g  breadcrumbs, made from day-old bread
  • 1 large onion, grated
  • 1 egg, lightly whisked
  • 65g chopped fresh continental parsley
  • 2 garlic cloves, crushed
  • 1 tbsp Worcestershire sauce
  • Salt & ground black pepper, to taste
  • 2 tbsp olive oil
To Serve
  • 150g cheddar cheese, thinly sliced
  • 6 hamburger buns, halved
  • 120ml mayonnaise
  • 60ml Tomato sauce
  • 1 teaspoon of Paprika
  • 2 large Gherkins sliced
  • 6 lettuce leaves,
  • 3 medium tomatoes, sliced
Method

Step 1

Prepare all your ingredients before you begin. It is important to use good quality mince. Mince that is too fatty will expel the excess fat during cooking, causing the patties to shrink and toughen considerably.  Breadcrumbs are not usually included in the traditional burger patty mixture, but their addition to this recipe helps to give the cooked patties a lighter, more tender texture. The egg acts as a binding ingredient so that the patties can be easily shaped. It also helps them hold together when cooked.

Place the beef mincebreadcrumbseggparsleyoniongarlic, and Worcestershire sauce in large bowl. Season with salt and pepper. Mix with your hands until evenly combined

Divide the mixture into 6 equal portions. Shape each portion with your hands into a patty about: 10cm in diameter and 1.5cm thick.
Place the patties onto a tray lined with- greaseproof paper. Cover with plastic wrap and place in the fridge for at least 30 minutes to rest. Chilling the patties will help them hold together when cooked. This also allows the flavours in the patties to blend and develop. If you chill the patties for any longer, increase the cooking time slightly.
Mix together your burger sauce by adding the mayonnaise, tomato sauce, paprika, and a little salt and pepper to a bowl and mix well when done cover it and  put in the fridge
Cook your patties on the grill, be careful when moving them or use a cage so they don’t fall apart, they should take approx 4 minutes on each side but make sure they are cooked through. Chefs’ prerogative is to have a spare and check that by cutting it as you cook. Transfer the patties to a plate, set aside, and keep warm.
A nice tip is to toast the buns. Place the hamburger buns, cut-side down on your grill, for 30 seconds (check them to make sure they don’t burn) 1 minute or until golden, Once the buns are toasted pop the patties back on with the cheese on top to melt the cheese.
Step 8
To serve use the bottom halves of the toasted hamburger buns place the burger on with the melted cheese facing up, put on some lettuce, a couple of tomato slices, some sliced gherkins and some of the burger sauce Cover with the hamburger bun tops, and eat.

 

Fish

Cooking fish on your ceramic grill is a fantastic fast way to cook a nice healthy meal. Whole fish like sea bass and trout or large fish steaks like tuna or salmon are best.

For cooking a whole fish we like to use the following method.

stuffed fish

Ingredients
  • 1 whole fish approx 1.1/2 lb – 2lb or 750g-1kg gutted but head on
  • 2tsbp of Olive coil
  • 75g of Butter
  • 65g chopped parsley
  • garlic clove chopped
  • Zest and juice from half a Lemon
  • 2 quarters from the remainder of the lemon
  • Salt and Pepper
  • a large piece of parchment paper
  • cooking foil
Method

Mix together the butter, parsley, garlic, salt and pepper, and the zest and juice of half a lemon, you want it quite firm so if necessary put it back in the fridge, stuff the belly cavity of the fish with the butter mixture.

Wrap the fish in the parchment paper with the remaining two quarters of lemon and the oil and plenty of salt and pepper.

Wrap again with the foil.

Place the whole parcel onto your grill and cook for 7-10 minutes.

Open the foil and parchment, check the fish is cooked, and if so plate up and serve, simple, tasty, and quick.

Fish steaks can be cooked like beef steaks with marinades or just seasoning and cooked for 3-4 minutes a side straight on the grill.

Pork Belly Ends

This is our absolute favourite, its time consuming and quite hard work but is without a doubt worth it.

Loved by everyone whenever it’s served.

smoked pork belly ends

Ingredients
Pork
  • 1 whole pork belly, 4-5kg (8-10lbs)
  • 180g brown sugar
  • 60g paprika
  • 3 tablespoons salt
  • 1 tablespoon chili powder
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons black pepper
  • handful apple wood chunks
Sweet & Sticky Barbecue Sauce
  • 250ml ketchup
  • 110g brown sugar
  • 60ml apple juice
  • 60ml  honey
  • 2 tablespoons cider vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pe
Method
1. Set your grill up as a smoker and preheat to 275°F.
2. Slice the pork belly into 38mm (1 1/2 inch cubes)
3. Combine the brown sugar, paprika, salt, chili powder, garlic powder, onion powder and black pepper, mixing to break up any lumps. Generously spread the mixture over the pork belly cubes, rotating the cubes to ensure that all sides are equally seasoned.
4. Place the pork belly cubes in your smoker with 3 to 4 wood chunks on the hot coals. Close the lid and cook for 2 hours.
5. Transfer the pork belly cubes onto a large aluminum drip pan and cover them with aluminum foil. Place the pan into your smoker for another 2 hours.
6. Combine all ingredients for the Sweet & Sticky Barbecue Sauce into a saucepan and bring to a simmer for 10 minutes.
7. Uncover the aluminum pan and drain all liquid. Pour the Sweet & Sticky Barbecue Sauce over the pork belly burnt ends and mix until all cubes are evenly coated.
8. Place the pan back into the smoker and open the air vents to raise the temperature of the smoker to 350°F. Cook for an additional 10-15 minutes.
9. Remove the pan from your smoker and let rest at room temperature for 20 minutes before serving.

 

If you have any favourite recipes or you try ours and want to tell us how it went, pop it in the comments below.

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