So,many of you may be thinking, “What kinds of things can I cook with the Pocket Grill?” Well, I am glad you asked! Here are three of the top rated Pocket Grill recipes of all time!
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3. Chicken Curry
I fell in love with curry in London. That’s right, the most-loved dish of England is no longer bangers and mash or some other odd-sounding meal. It is a nice, flavorful curry. You can either imagine yourself in Mumbai or the UK while you dine on this tasty dish and your taste buds should feel right at home in both places.
There are many ways to enjoy a curry: with chicken, shrimp, beef, lamb, pork or vegetables. In India, curry is traditionally eaten with basmati rice or a flatbread called naan and in the UK it is eaten with a football match playing on the telly.
Libby Davis, who prefers rugby to football,
though she can barely understand either
- 3 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 tablespoons curry powder
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika
- 1 bay leaf
- ½ teaspoon grated ginger root (or ¼ teaspoon powdered ginger)
- ½ teaspoon white sugar
- Salt to taste
- 2 skinless, boneless chicken breast halves, cut into pieces
- 1 cup plain yogurt
- ¾ cup coconut milk
- 1 tablespoon tomato paste
- Juice of ½ lemon
- ½ teaspoon cayenne pepper
- 2 naan or 2 cups basmati rice
1. Heat olive oil in skillet.
2. Sauté onion until lightly browned.
3. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt and continuing stirring for a few minutes.
4. Stir in chicken, yogurt, coconut milk and tomato paste.
5. Bring to a boil, then remove from direct heat to simmer for 20–30 minutes.
6. Remove bay leaf.
7. Stir in lemon juice and cayenne pepper.
8. Simmer for 5–10 more minutes.
9. Serve either with naan or over basmati rice, cooked either at home or in a saucepan on your grill.
2. Simple Brats
I call this Simple Brats because the recipe has few steps and fewer ingredients. Pack this one at home, so it can marinate on your way to the grill site.
- ½ pound bratwurst
- 1 sliced onion
- 1 bell pepper, seeded and cut into slices
- Hoagie rolls (optional)
- Aluminum foil
1. Tear off 2 sheets of aluminum foil.
2. Cut brats in half.
3. Place ¼ pound of brat in the middle of each piece of foil.
4. Place half the onion and pepper slices on each piece of foil.
5. Gently wrap the foil around contents.
At Your Grilling Site:
6. Open up each packet, remove the brats and cook brats on grill until nearly done.
7. Return brats to foil package, rewrap package and cook together for 10 minutes, allowing flavors to steam together.
8. Remove and enjoy either in roll or alone on a plate.
Sosaties are what South Africans call meat skewers. These delicious morsels are often served at braais. Traditionally lamb is the meat of choice for sosaties but you can use chicken instead if you prefer.
- 1 pound lamb, cut into 1-inch cubes
- Red pepper, sliced into 1-inch squares
- Onions, cut into 1-inch squares
- Skewers, soaked in water before use
- 2 chopped onions
- ½ cup white vinegar
- 1 ½ cups white wine
- 2 bay leaves
- 1 tablespoon white sugar
- 3 tablespoons curry powder
- 2 tablespoons coriander
- 2 teaspoons salt
- ½ teaspoon cinnamon
- ½ teaspoon cumin
- Dish or container deep enough to hold marinate and large enough to hold skewers
1. Combine marinade ingredients and simmer. Allow to cool.
2. While marinade is cooling, alternately thread meat, red peppers and onions onto one skewer at a time.
3. Place skewers into a large rectangular cooking dish or any other container that will hold all the skewers. (A sealable container would be ideal in order to transfer to grilling site.)
4. Pour marinade over the skewers and marinate in a refrigerator for 24 hours.
5. When at grill site, remove skewers from marinade and grill until lamb is cooked through.
For these recipes and others all in one spot, order your Pocket Grill Recipe Book today!
Come back next week for some great alternative ideas for your Pocket Grill!