COBB Recipes: Lamb Ribs, Chicken Skewers, Roast Beef

Even three, better than each other, are easily implemented COBB grill recipes. This time, Asian-style lamb ribs, chicken skewers in lemon marinade and beef steak with creamy pepper sauce will be on the tables. Let's taste it!

Sticky lamb ribs Asian style

Appendix: universal Cobb plate

For four servings you will need:

• 1 kg of lamb ribs
• A cup of Asian marinade
• Lime

For Asian marinade you will need:

• 2 chopped cloves of garlic
• V. sh. finely grated ginger root
• 1 seedless hot pepper, finely chopped
• V. sh. honey
• 1 lemon juice
• A cup of soy sauce

Preparing the marinade is extremely simple. You just need to mix all the ingredients. Perfect for marinating not only lamb, but also fish, chicken or beef.

How to cook?

1. Prepare the marinade in advance. Marinate the lamb ribs for at least a few hours. If you want a more intense flavor, you can leave it to marinate overnight.
2. Add the pressed ones charcoal / coconut shell briquettes or Cobblestone tablet, wait until it turns gray.
3. Place on the grill universal plate, cover and let it heat for at least 5 minutes. Then arrange the marinated ribs, close the lid and bake for 40 minutes to an hour. Turn from time to time.
4. Drizzle lime juice over sticky and juicy ribs. Serve hot.

Chicken skewers in lemon marinade

Appendix: Griddle plate

For four servings you will need:

• 1 package of boneless chicken thighs
• 100 ml of olive oil
• 2 chopped cloves of garlic
• 1 lemon juice
• Half a lemon peel
• V. sh. Dijon mustard
• A handful of fresh parsley
• Salt to taste
• Black pepper

How to cook?

1. Mix olive oil, lemon juice and zest with mustard and chopped parsley.
2. Cut the chicken thighs lengthwise.
3. Pour the lemon marinade over the thighs, let them marinate until they burn charcoal or coconut shell briquettes or Cobblestone tablet.
4. Wait for the briquettes/tablet to turn gray, then place on the grill Griddle plate, cover and let it heat for about 5-10 minutes.
5. While the Griddle is heating, thread the drumsticks onto the skewers.
6. Remove the lid, arrange the skewers. Cook each side of the thighs for about 10-12 minutes, until nicely browned and browned. The main thing is not to take it too often.

Beef fillet steak with creamy pepper sauce

Accessories: deep Frying Dish, Griddle plate

For four servings you will need:

• 4 pieces of fatter beef fillet
• 250 ml cream (suitable for sauces)
• 3 years sh. green peppercorns
• A splash of brandy (optional)
• Fresh tomatoes
• Broccoli with stalks cut lengthwise
• Salt and pepper to taste

How to cook?

1. Add the Cobblestone tablet/briquettes, wait until they turn gray.
2. Place on the grill "Frying Dish" pan and leave for 5 minutes to warm up.
3. Sprinkle the pieces of beef fillet on both sides with salt and pepper. Spray the pan with olive oil.
4. When roasting beef, it is important to measure the internal temperature of the meat. For example, if you like raw roast beef, the internal temperature of the meat should be 48-52°C, for well-done it should be 67-71°C.
5. Wrap the beef in foil - let it "rest" and release the juices.
6. Sprinkle the "Frying Dish" pan with brandy, add peppercorns and pour cream. Let it boil for about 15 minutes, add pepper and salt to taste. Then set aside.
7. Place on the grill griddle plate, let it heat up. Then fry the tomatoes and broccoli for 8-10 minutes, don't forget to turn them from time to time.
8. Place the Frying Dish on the grill, heat the sauce and serve with the beef and vegetables.

Delicious!

Reference temperature table

Do you like your beef medium rare or well done? Or are you preparing to roast a whole chicken or ground pork? Whatever you bake, bake it right!

We recommend checking the internal temperature of the meat - only in this case you can be sure that the meat is cooked perfectly - just the way you like it most.

Which fuel emits the least smoke and is the most suitable for use on the balcony? All answers are provided here.