Gegrilltes Steak mit Gewürzen.

Ottolenghi grill recipes that redefine the kitchen

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Yotam Ottolenghi is more than just a chef; he is a pioneer who has radically changed our view on food by pairing unexpected flavors with bold spice combinations. His recipes bring the cuisine of the Middle East and the Levant straight to our grill, making every BBQ an aromatic feast.

I have personally tried some of Ottolenghi's grilling recipes and can confirm that the fusion of his uniquely Levantine spices with traditional BBQ methods is truly extraordinary.

The enchanting world of Ottolenghi's cuisine

Yotam Ottolenghi has succeeded in bringing 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 the centerpiece of his dishes. They not only provide flavor explosions but are also perfectly suited to harmonize with the smoky and charred flavors of grilled food.

Ottolenghi Barbecue – 4 exclusive grilling recipes

🔥 1. Za'atar Chicken with Pomegranate & Yogurt

The special thing about this grilled chicken is the use of za'atar, a spice blend that gives the meat an earthy-lemony note that pairs wonderfully with the sweetness of pomegranates.

  • Marinate chicken thighs in a mixture of za'atar, lemon juice, olive oil, grated garlic, and salt for at least two hours – preferably overnight.
  • Preheat the grill to medium indirect heat (about 180°C).
  • Grill the thighs for about 40–45 minutes until they get a crispy skin and are fully cooked through.
  • Prepare a dip from Greek yogurt, honey, lemon juice, and a pinch of salt.
  • Garnish the chicken after grilling with pomegranate seeds and fresh coriander, and serve the yogurt dip on the side.

    • 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 robustly fiery harissa marinade that penetrates deeply into the meat during the slow cooking, giving it a distinctive spicy note.

  • Rub the 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 temperature (120°C) and cook the ribs with wood smoke.
  • Baste the ribs every 30 minutes during cooking with a mixture of apple juice and vinegar to keep them juicy.
  • At a core temperature of 92°C, the ribs are ideally cooked and should be easy to slice.
  • Just before serving, brush with some additional harissa and fresh herbs.

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

    🔥 3. Eggplant from the Ashes with Tahini & Dukkah

    These eggplants, grilled directly in the embers, take on a flavor that resembles Baba Ganoush, but with an even more intense smoky note.

  • Place the eggplants directly in hot coals, turning regularly until the outer skin is evenly charred and the inside becomes soft.
  • Remove the charred skin and mix the flesh with tahini, lemon juice, olive oil, and a pinch of salt.
  • Generously sprinkle with dukkah and serve.

    • Roasted eggplant halves with creamy topping for Ottolenghi grill recipes.

    🔥 4. Baharat Tomahawk Steak with Saffron Butter

    An opulent tomahawk steak, rubbed with baharat, acquires a unique flavor dimension from the sweet-spicy notes of the spice. The saffron butter additionally contributes to making the meat especially juicy and aromatic.

  • Rub the tomahawk steak with baharat, coarse sea salt, and olive oil and let rest for an hour.
  • Grill until the steak reaches a core temperature of 48°C.
  • Then grill briefly over direct heat to create a crispy crust.
  • At the same time, melt butter with saffron, lemon zest, and salt.
  • After grilling, allow the steak to 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 cooking.

    Why Ottolenghi’s approach to grilling works so well

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