Recipes
28
LAMB KOFTA PITTA WRAPS WITH
GRILLED PEPPERS & TZATZIKI
DIRECTIONS
1 In a large bowl, add peppers, 1 ½ tablespoons oil, salt and pepper and mix
until evenly coated.
2 In a separate large bowl, add minced lamb, bread crumbs, water, onion,
garlic, 2 tablespoons each parsley and mint, cumin, paprika, coriander, salt
and pepper. Mix until well combined. Divide kebab mixture into 6 equal
portions and mould onto skewers (soaked), coming about halfway up.
3 To install the grill plate, position it flat on top of the heating element and
gently press down until it sits into plate. Close lid.
4 While holding the smoke box lid open, use the pellet scoop to pour pellets
into the smoke box until filled to the top. Then close smoke box lid.
5 Turn dial to GRILL. Press WOODFIRE FLAVOUR. Set temperature to HI and
set time to 8 minutes. Select START/STOP to begin preheating (IGN and
preheating will take approx. 9 minutes).
6 When unit beeps to signify it is preheated and “ADD FOOD” is displayed,
open lid and add peppers to grill. Close lid to begin cooking.
7 When unit beeps and the display reads FLIP, open lid, and use silicone-
tipped tongs to turn peppers. Close lid to continue cooking. With 2
minutes remaining, check if cooked. When cooking is complete, transfer
peppers back to large bowl and mix with 1 tablespoon oil, red wine vinegar,
1 tablespoon each chopped parsley and mint, salt and pepper. Then set
aside.
8 Turn dial to GRILL. Press WOODFIRE FLAVOUR. Set temperature to HI and
set time to 8 minutes. Select START/STOP to begin preheating (preheating
will take approx. 1-2 minutes). Brush kofta skewers with remaining 1 ½
tablespoons oil.
9 When unit beeps to signify it is preheated and “ADD FOOD” is displayed,
open lid and add kofta skewers to grill. Close lid to begin cooking.
10 When unit beeps and the display reads FLIP, open lid and use silicone-
tipped tongs to flip the skewers. Close lid to continue cooking.
11 When cooking is complete, remove koftas and serve hot on pitta bread
with peppers and tzatziki. Garnish with remaining chopped parsley and
mint.
INGREDIENTS
6 red long sweet-pointed peppers,
halved lengthways, deseeded
4 tablespoons extra-virgin olive oil,
divided
Sea salt and ground black pepper, as
desired
500g minced lamb (ideally 20% fat)
25g panko bread crumbs
60ml water
½ small red onion, finely chopped
2 garlic cloves, peeled, finely chopped
4 tablespoons roughly chopped parsley,
divided
4 tablespoons roughly chopped mint
leaves, divided
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 teaspoon ground coriander
1 teaspoon red wine vinegar
6 x 30cm wooden skewers (soaked)
Tzatziki, to serve
Soft pitta bread, to serve
PROGRAM: GRILL | PREP: 25 MINUTES | PREHEAT: APPROX. 9 MINUTES | COOK TIME: 16 MINUTES
MAKES: 6 SERVINGS
INTERMEDIATE RECIPE
TIP Pitta bread can be reheated by grilling
on HI for 1 to 2 minutes, in batches of 2
or 3 after koftas are cooked.
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29
Questions? ninjakitchen.co.uk
BARBECUED CORN ON COB WITH
FLAVOURED BUTTERS
DIRECTIONS
1 Divide butter between 3 small bowls (about
80-85g per bowl). In the first bowl, mix in
sundried tomatoes, garlic and chopped basil. In
the second, mix in Cajun seasoning, lime juice
and coriander. In the third bowl, mix in jalapeño
peppers and chives. Season all butter to taste
with salt and pepper.
2 Evenly cover each corn cob with oil, salt and
pepper.
3 To install the grill plate, position it flat on top of
the heating element and gently press down until
it sits into place, then close the lid. Turn dial to
GRILL, set temperature to HI and set time to 10
minutes. Select START/STOP to begin cooking
(preheating will take approx. 6 minutes).
4 When the unit has beeped to signify it has
preheated and “ADD FOOD” is displayed, open
the lid and place the corn cobs on the grill, close
lid and begin cooking. Open lid to turn corn
regularly. Check if cooked after 8 minutes.
5 When cooking is complete, open lid, remove
corn from grill and serve hot with flavoured
butters.
INGREDIENTS
250g unsalted butter, softened at room
temperature
8 husked sweetcorn cobs
1½ tablespoons sunflower oil
Sea salt and ground black pepper, as desired
SUNDRIED TOMATO & BASIL BUTTER
60g sundried tomatoes, finely chopped
1 clove garlic, peeled, crushed
1½ tablespoons finely chopped basil
CAJUN BUTTER
2 teaspoons Cajun seasoning
Juice of ½ lime
3 tablespoons finely chopped coriander
JALAPEÑO BUTTER
50g finely chopped pickled jalapeño peppers
1½ tablespoons finely chopped chives
PROGRAM: GRILL | PREP: 15 MINUTES | PREHEAT: APPROX. 6 MINUTES | COOK TIME: 10 MINUTES
MAKES: 8 SERVINGS
BEGINNER RECIPE
29
Questions? ninjakitchen.co.uk
V
TIP Use the
Robust Blend
for a rich, classic
BBQ smoke flavour.
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