Dishes on the grill: recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

The time for picnics in nature is approaching: fresh air, a group of friends, a fire with a barbecue and all that … And, of course, barbecue is the main dish! But it's so banal (albeit tasty). We offer to diversify the picnic menu. After all, dishes on the grill, on the coals are not only kebabs, but also “first, second and compote”, that is, soups, and side dishes, and even dessert. So, are you ready to experiment? Then let's get started.

Chorba is the head of everything

Let's start with the so-called first. Here is a recipe for a dish on the grill from oriental cuisine - a dish that has a different name for different peoples: shurpa, shorpo, sorpa, chorba. In essence, this is a thick meat soup with the direct participation of vegetables. And especially tasty chorba will turn out if it is cooked on the grill, with an open fire. By the way, the dish itself is quite laborious, however, since you are still in nature all day, by the fire, it will slowly ripen and charge everyone with its energy. Traditional shurpa is made from lamb (fresh loin, tenderloin). But you can take both veal and lean pork.

Ingredients

We will need:

• kilogram of lamb (tenderloin or with a small bone);
• a little tail fat;
• kilogram onion;
• the same amount of potatoes;
• half a kilo of fresh tomatoes;
• 5 pieces of carrots;
• 5 bell peppers;
• s alt with pepper and spices;
• fresh greens.

Don't forget to bring purified water to the picnic. For this dish, you will need about a five-liter bottle. For pickling, let's take the traditional composition so as not to bother too much: vinegar, water, s alt with sugar and spices.

How to cook

1. For this dish on the grill, first pickle the onion. We take half of the available amount (half a kilo), cut into rings or half rings, s alt and pour with a pre-prepared marinade mixture. We put it under oppression and remove it from our eyes for an hour or two (you can do this procedure at home, just before leaving for a picnic).
2. To cook a good chorba, we need a cauldron with a thick bottom. To build this dish on the grill, melt the fat from the fat tail (100 grams) in a cauldron.
3. Cut the meat coarsely and fry with spices (zira with barberry, coriander are desirable). Then we temporarily remove the lamb from the container. On the melted fat, fry the chopped carrots and the remaining onion. We return to the cauldron and fried lamb. Add chopped tomatoes with bell pepper. And then stew the meat withvegetables for another 5 minutes.
4. Then fill everything with water, cover the cauldron with a lid and simmer on the coals for about 2 hours. Periodically remove the foam. At the end of the stew, add chopped large potatoes, peppers (peas). S alt and sprinkle with spices to individual taste.
5. Delicious dish on the grill is almost ready. After 15 minutes, you can already treat your comrades with a chorba (shurpa). We spread the food on plates. We do this: pour the broth into one container, and the meat with vegetables into another. Sprinkle the broth with chopped fresh herbs (you need to put a pickled onion in it). Great outdoors!

Hamburgers in nature

Sandwiches with meatballs and vegetables - another dish on the grill and barbecue, which, in principle, is considered fast food. But cooked with one's own hand, also in field conditions, in fact, one cannot even call it such a word, it turns out to be completely different in taste and aroma.

To top it off, making hamburgers is easy enough. So, we take:

• 10 buns;
• 3-5 medium onions;
• 10 slices of toasted cheese (one square per bun);
• tomatoes;
• pickled cucumbers;
• lettuce;
• ketchup (or other sauce);
• mustard - personal preference.

For cutlets use:

• half a kilo of minced beef;
• bow;
• grated cheese;
• s alt/pepper/spices;
• breadcrumbs;
• worcestershire sauce (so savory and fermented, made from vinegar withsugar and fish, but you can do without it).

How to cook

The recipe for a grilled dish - burgers - is quite simple, but there are some nuances. By the way, you can also sculpt buns for him with your own hands, but we won’t bother with it, but we’ll take the store ones.

Instruction:

1. First you need to cook minced meat (and it is advisable to do this before going on a picnic, so to speak, at home). Pork for minced meat is too fatty, so it is best to use veal, beef, poultry - turkey. Let's skip the boneless pulp through a meat grinder. And peel the onions and finely chop. Then fry in vegetable oil "until golden". 200 grams of hard cheese (you can take the cheapest option, without frills and mold), three coarsely on a grater. We mix all the ingredients in a container, s alt, pepper, add a little Worcestershire sauce and let it soak. Then we form hamburger patties and roll in breadcrumbs. Our meat components should be commensurate in size with the purchased buns. And inside each of the bread products, you need to make a recess so that the final product does not lose its shape during cooking.
2. Prepared cutlets carefully put on the grill (barbecue) so that they do not touch each other, and fry on the grill on both sides until golden brown.
3. The buns are carefully cut lengthwise with a bread knife and dried slightly on the grill so that they do not soften when the juicy cutlets are placed inside. By the way, if desired, as an addition, you can also fry pieces of bacon.



4. Now let's start assembling this delicious dish on the grill (look at the photo of the final result below). Here, nothing will stop our culinary fantasy, because there are many options. For example, put a lettuce leaf on the bottom of the bun (to protect the bread from soaking), pour ketchup, sprinkle with mustard (or other sauce for individual taste), put a juicy cutlet, and already on top of it - a layer of cheese. This is followed by pickled (or fresh) cucumbers, tomatoes and pickled onions in half rings (it is also better to do it in the kitchen, and not in nature). Top with most of the buns. The hamburger is ready to eat - yummy!

Lula-kebab

There are several varieties of this dish. We will prepare minced meat lyulya, which will be strung on skewers (like shish kebab) and fried on the grill. In the classics of the genre, the recipe is made from lamb, but you can use beef, lean pork, even chicken and turkey. The peculiarity of minced meat is that eggs and bread products are not added to it. Only meat with onions and spices goes into circulation.

Kebab ingredients

This time we take a kilogram of lamb pulp, fat tail fat - 200 grams, 3-4 medium onions, fresh green onions, s alt with pepper and spices according to individual preferences. And by the way, minced meat for kebab is also better to cook in advance, inhome conditions. Then you will only have to string it in nature and send it to the coals. At the same time, a dish cooked on the grill will be more juicy and tasty, as the meat will “infuse” and soak with spices.

Cooking easy

When the coals in the brazier have already gained heat, minced meat (previously made at home from the above ingredients using a meat grinder) is strung on skewers (sausages should be 3 wide and about 15 centimeters long). Moisten hands periodically with water, firmly press the minced meat to the skewers and form. Lyulya is fried quickly, served with adjika (another sauce you like is possible), pita bread, fresh vegetables and herbs.

Fish dishes on the grill: recipes with photos

Take salmon - this tasty, nutritious member of the salmon family is great for grilling. All you need is to buy steaks and marinate them first in a simple sauce. We build it from olive oil, juice of 1 lemon, s alt and pepper with other spices. When the flesh of the fish is well marinated, and the coals “approached”, slightly dry the pieces and put them on the wire rack. Fry on coals on each side of the steak until golden brown. And when serving on a picnic tablecloth, we use various sauces for dipping pieces (for example, tartar or sour cream) - very tasty!

Take headless mackerel carcasses: this inhabitant of the oceans and seas also cooks very well on coals in the grill. Just a warning: the fish are prettyoily, and it must be additionally wrapped in food foil, and then cooked. This is done very simply. If the fish has been frozen, thaw it naturally. Rinse under running water (if any, remove the head and entrails), dry with a towel and sprinkle with s alt and spices (sets of herbs are good). Then we wrap the carcasses in food foil, adding lemon slices to each serving. When the coals in the grill are well prepared, put the mackerel on the grate and bring it to readiness (usually this happens quite quickly, within 15 minutes, and you can check by unfolding one of the structures). Fatty and tasty fish can be served directly in the foil, let each of the participants in the picnic in nature unfold it independently and carefully.

Diet dishes on the grill

Those who keep their figure, or, for example, follow one of the diets without meat and fish, can also use the excellent recipes on the grill.

Firstly, all kinds of grilled vegetables are excellent here. These are eggplants, bell peppers, and traditional potatoes. It's not worth worrying too much. We take the selected vegetables and wash them. The skin does not need to be peeled. When the coals reach the condition, we lay out the products on the grate and after a while turn over to the other side. We determine the condition by softness - pierce with a fork.

Secondly, there are also bananas, and apples, and even oranges. Desserts (eg.ice cream) with fruits baked on the grill - just delicious. They will surely please both you and your children. Again, it doesn't take much effort to prepare them. We spread the fruit on the grill and bake until cooked. Then clean and serve. Bon appetit to everyone and fun picnics in the bosom of nature!