Gegrilltes Steak mit Gewürzen.

Ottolenghi grill recipes that redefine the kitchen

Yotam Ottolenghi is more than just a chef; he's a pioneer who radically changed the way we think about food by pairing unexpected flavors with daring spice combinations. His recipes transport the cuisine of the Middle East and the Levant directly to our grills, turning every BBQ into an aromatic feast.

I have tried some of Ottolenghi's barbecue recipes myself and can confirm that the fusion of his unique Levantine spices with traditional BBQ methods is truly exceptional.

The magical world of Ottolenghi's cuisine

Yotam Ottolenghi has successfully brought elements of Mediterranean, Levantine, and Middle Eastern cuisine to the international scene. Exotic spices such as pomegranate molasses, za'atar, harissa, baharat, and berbere are at the heart of his dishes. They not only create explosions of flavor but are also ideally suited to harmonize with the smoky and roasted aromas of grilled food.

Ottolenghi Barbecue – 4 exclusive barbecue recipes

 

🔥 1. Za'atar Chicken with Pomegranate & Yogurt

What makes this grilled chicken special is the use of za'atar, a spice blend that gives the meat an earthy, lemony flavor that goes perfectly with the sweetness of pomegranates.

Marinate chicken thighs in a marinade of za'atar, lemon juice, olive oil, grated garlic, and salt for at least two hours—ideally overnight. Preheat grill to medium indirect heat (approx. 180°C). Grill thighs for approximately 40–45 minutes, until the skin is crisp and the chicken is cooked through. Prepare a dip using Greek yogurt, honey, lemon juice, and a pinch of salt. After grilling, garnish the chicken with pomegranate seeds and fresh cilantro and serve with the yogurt dip.

Juicy chicken thighs with pomegranate yogurt sauce for Ottolenghi grill recipes.

 

🔥 2. Harissa Short Ribs – Tender, spicy & fiery

These beef short ribs are prepared with a rich, fiery harissa marinade that penetrates deep into the meat during slow cooking, giving it a distinctive spicy flavor.

Rub beef short ribs with a mixture of harissa, honey, apple cider vinegar, cumin, and smoked paprika and let marinate overnight. Set the grill to low (120°C) and cook the ribs with wood smoke. Spray the ribs with a mixture of apple juice and vinegar about every 30 minutes during cooking to keep them moist. The ribs are ideally cooked at an internal temperature of 92°C and should slice easily. Just before serving, brush with some additional harissa and fresh herbs.

Grilled, glazed beef ribs from Ottolenghi. Grill recipes for BBQ lovers.

 

🔥 3. Grilled eggplants with tahini & dukkah

These eggplants, cooked directly over the embers, have a sour aroma that almost resembles a baba ganoush, but with an even more intense smoky note.

Place eggplants directly into hot coals, turning regularly, until the outer skin is evenly charred and the inside is soft. Remove the blackened skin and toss the flesh with tahini, lemon juice, olive oil, and a pinch of salt. Sprinkle generously with dukkah and serve.

Roasted eggplant halves with creamy topping for Ottolenghi grill recipes.

 

🔥 4. Baharat Tomahawk Steak with Saffron Butter

A sumptuous tomahawk steak rubbed with baharat takes on a unique flavor dimension thanks to the spice's sweet and spicy notes. The saffron butter also contributes to making the meat particularly juicy and aromatic.

Rub the tomahawk steak with baharat, coarse sea salt, and olive oil and let it rest for one hour. Grill until the steak reaches an internal temperature of 48°C. Then grill briefly over direct heat to create a crispy crust. At the same time, melt the butter with the saffron, lemon zest, and salt. After grilling, let the steak rest for five minutes, then brush with the saffron butter and garnish with toasted pine nuts.

Juicy grilled ribeye steak with grilled vegetables Ottolenghi for perfect BBQ cuisine.

Why Ottolenghi's approach to grilling works so well

 

Ottoleng

Back to blog

Leave a comment

Please note, comments need to be approved before they are published.

Fancy more wood, steel & fire?

Discover more collections for real grill fans & kitchen heroes.

Pitmaster Boards

Damascus knife

Steak & Burger Boards

workstations

cutting boards

Serving boards

Pitmaster Boards

Damascus knife

Steak & Burger Boards

workstations

cutting boards

Serving boards

Pitmaster Boards

Damascus knife

Steak & Burger Boards

workstations

cutting boards

Serving boards

Pitmaster Boards

Damascus knife

Steak & Burger Boards

workstations

cutting boards

Serving boards

Pitmaster Boards

Damascus knife

Steak & Burger Boards

workstations

cutting boards

Serving boards

Pitmaster Boards

Damascus knife

Steak & Burger Boards

workstations

cutting boards

Serving boards

A Cu-Mai masterpiece – handmade, powerful, unique.

Copper meets blade – The soul of the knife

The Cu-Mai Century Evolution is a knife with a history – and a future. The combination of 5-layer copper Damascus steel, a sophisticated handle, and German forging makes it the perfect everyday companion for discerning chefs and a treasure for collectors. Limited edition, uncompromisingly beautiful.

Discover Cu-Mai
Ein schwarzes Kochmesser mit Hammerschliff und strukturiertem Griff.

Dark elegance with razor-sharp precision.

Black Beast – When design guides the blade

The TitanX Black Evolution is more than a knife—it's a statement. Titanium-coated Damascus steel, a black handle with a matte finish, and handling that gives you control and power with every cut. For anyone looking for a knife that makes an impression—on the board and beyond.

View Black Edition
Schwarzes Küchenmesser mit Evo Stealth x24 Branding aus der x24 Evolution Limited-Serie

Minimalistic. Controlled. Incredibly sharp.

Stealth Mode On – Precision that lets you feel

The Stealth X24 combines uncompromising cutting performance with almost invisible power. The deep matte handle, balanced balance, and Damascus blade with a VG10 core deliver professional performance—made for those who love style and sharpness.

Experience stealth