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 â 4 exclusive barbecue recipes
Â
đ„ 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 hoursâideally overnight. Preheat grill to medium indirect heat (approx. 180°C). Grill thighs for approximately 40â45 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.
Â
đ„ 2. Harissa Short Ribs â 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.
Â
đ„ 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.
Â
đ„ 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.
Why Ottolenghi's approach to grilling works so well
Â
Ottoleng
