Summer is the perfect time to fire up the grill outside, but smokeless grilling at home can be very enjoyable too. If you're craving the fresh summer flavor of a grilled burger or chicken breast, you can still get it in the fall or winter. We present you with some simple andhealthy grill recipesfor indoor use that capture the amazing flavor of grilled food whether you cook it on charcoal or on a slab.
Good reasons for smokeless grilling
You can grill indoors if you invest in a grill pan, for example. However, there are a few reasons why a smokeless grill is a better option. If you live in a city apartment, you probably don't own a grill or you live in a place that's too cold to grill year-round. On an indoor grill you can prepare juicy steaks, a variety of burgers and much more for tasty lunches and dinners. Before you begin, however, there are a few pointers you should keep in mind. Heat the electric grill first to ensure minimal sticking. A hot surface means your food could burn. So, to avoid a smoky home, you can prepare these easy recipes without having to part with that summer feeling.
As the name suggests, these grills have a design specifically intended for smoke-free indoor use. However, you may be wondering how this should work. There are two types of indoor grills, each of which provides smokeless grilling with easedifferent methodsenabled. Firstly, there is the open grill. The heat source in these devices concentrates the heat primarily on the cooking surface. For this reason, the drip pan underneath remains cool and fatty droplets do not simmer or smoke. Secondly, there is the contact grill, which has a hinged lid. In this case, the heat sources are located below and above. However, these grills are angled with a drip pan outside the cooking surface. For this reason, the fat does not simmer or smoke. So you can use both variants for smoke-free grilling in your home. Both types of grills are suitable for such recipes, and you can discover some of them here.
Soba salad with grilled tofu
If you do thatvegetarian proteinIf you prefer tofu, the product is ideal for smokeless grilling. Simply dry with paper towels, season with salt and pepper and add to the salad. For example, use a metal mixing bowl that you can turn over. Use these as a lid for your grill if you want to make it even more smoke-free. However, also remember that it will be hot.
Ingredients:
- 350 g Tofu
- kosher salt
- black pepper
- 250 g Soba Nudeln
- 150 g baby spinach
- 1/4 cup Ponzu sauce (citrus fruit-based seasoning sauce)
- 6 radishes, thinly sliced
- 1/4 cup peanuts, crushed
Preparation:
- First, cut the tofu into 1cm thick slices.
- Then dry them with paper towels.
- Season with salt and pepper.
- Grill on medium heat for 10 to 15 minutes, turning once.
- Then cut the tofu into bite-sized pieces.
- In the meantime, cook the soba noodles.
- Place baby spinach in a colander in the sink and drain the hot pasta directly over the spinach.
- Rinse with cold water and drain well.
- Finally, mix the salad with ponzu sauce, radishes and grilled tofu and garnish with peanuts.
Grilled chicken breast fillet with quinoa and rocket
You can serve this delicious and summery dish in a warm bowl for lunch or dinner. The side dish of olives, tomatoes, arugula and quinoa as well as the spicy herb crust make it a diverse combination that you can enjoy every day.
Ingredients:
- 4 chicken breast fillets (approx. 150 g each)
- 1/4 teaspoon Herbs de Provence
- 1 cup of quinoa roast
- 1/4 cup apple cider vinegar
- 1/4 cup olive oil
- 2 spring onions
- 2 tablespoons Dijon mustard
- 4 cups arugula
- 2/3 cup pitted green olives, quartered
- 350 g cherry tomatoes, halved
Preparation:
- Season chicken breast with herbs de Provence and 1/4 teaspoon each salt and pepper.
- Grill over medium heat for 3 minutes per side until the meat is cooked through.
- Cook quinoa according to label instructions.
- In a food processor, combine vinegar, olive oil, green onions, Dijon mustard, and 1/4 teaspoon salt.
- Mix half of the vinaigrette with cooked quinoa, arugula, cherry tomatoes and pitted green olives.
- Serve chicken over quinoa with remaining vinaigrette.
Smokeless grilling of salmon with cucumber and dill sauce
Our second selection of smokeless grilling recipes is with salmon. If you like this type of fish, you will love this recipe. However, it can also be prepared with other types of meat. The creamy sauce offers the perfect balance to this spicy delight. Here's what you'll need for the grilled and blackened salmon.
Ingredients:
- 450 g Lachsfilets
- 3 tablespoons butter, melted
- 1 tablespoon lemon pepper
- 1 teaspoon seasoned salt
- 1 – 1/2 tablespoon smoked paprika
- 1 teaspoon cayenne pepper
- 3/4 teaspoon onion salt
- 1/2 teaspoon dry basil
- 1/4 teaspoon dry oregano
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon chili powder
- Olive oil cooking spray
- Lemon slices
- several sprigs of fresh dill
What you need for the creamy cucumber and dill sauce:
- 1/2 medium cucumber, seeds removed and finely diced
- 1/4 cup sour cream
- 1/4 Cup Mayonnaise
- 2 teaspoons dry or fresh dill
- 1 teaspoon garlic, minced
- Juice of 1/2 lemon
- Salt and pepper
Preparation:
- First spread the melted butter over the salmon fillets and season lightly with lemon pepper and seasoned salt.
- Next, in a medium bowl, combine the next 10 ingredients (all spices and herbs).
- Then rub the seasoning generously onto the skinless side of the salmon and lightly onto the bottom where the skin is.
- Store in the refrigerator for about an hour.
- First, while the salmon is cooling, combine the cucumber, sour cream, mayonnaise, dry dill, minced garlic, lemon juice, salt, and pepper in a small bowl.
- Then chill the creamy cucumber barbecue sauce in the refrigerator until serving.
- Then preheat your smokeless grill and spray it with a light layer of olive oil.
- Then place the salmon on the grill, skin side down, for about five to eight minutes.
- Then turn the fillets over and cook for approximately the same amount of time until the internal temperature reaches approximately 63 degrees Celsius.
- Finally, remove from the grill and serve immediately with the creamy cucumber and dill sauce, dill and a lemon wedge.
Simply grilled teriyaki steak
The next suggestion for smokeless grilling is prepared on a regular grill in this example. However, you can also grill the meat on an electric device. So enjoy this classic main dish all year round regardless of the weather.
Ingredients:
- 450 g of meat for beef steak
- 1/2 Cup Teriyaki-Sauce
- 2 cloves of garlic, minced
- 2 tablespoons fresh ginger, chopped
- 1/4 cup green onions, sliced
- Juice of 1 lime
- extra virgin olive oil
- kosher salt
- freshly ground black pepper
- 1 teaspoon sesame seeds
preparation
- First, cut the beef crosswise into three equal portions.
- Then, in a large bowl, whisk together the teriyaki, garlic, ginger, scallions and lime.
- First, toss the steak in the marinade until it is completely coated.
- Then cover the bowl with plastic wrap and refrigerate the meat for at least 30 minutes.
- Once the meat is marinated, preheat your smokeless grill and coat the surface with the extra virgin olive oil.
- When the grill is hot, remove the steak from the marinade and place on the grill.
- Next, season everything with salt and pepper and grill for about three minutes per side if the steak is undercooked, otherwise 6 minutes each.
- Finally, remove the steak from the grill and place it on a cutting board. Then cover it with foil and let it cool for about three to five minutes.
- Then cut the steak into thin strips, garnish with sesame seeds and serve with any side dish or baguette.
Grilled watermelon with mint and lime juice
The next recipe is something extraordinary. You can grill this summer treat as an appetizer or even serve it as a dessert. Surprise your family and friends with this watermelon prepared in a unique way.
Ingredients:
- 1/4 cup honey
- Juice of 4 to 6 limes
- 2 teaspoons cayenne pepper
- 1 teaspoon salt
- 1 medium watermelon, cut into 2-3 cm thick pieces
- 1/2 cup mint chiffonade (cut into very thin strips).
Preparation:
- First, whisk together honey, lime juice, cayenne pepper, and salt in a small bowl.
- Then preheat the grill.
- Brush each side of the watermelon with the tangy honey-lime mixture.
- Then place the pieces of watermelon on the grill and grill for about two minutes per side until grill marks have developed.
- Finally, remove the fruit pieces from the grill, garnish with the chiffonade and serve.
- You can combine this treat with a dip made from guacamole (mashed avocado) and jalapeños.
Smokeless grilling of peach and Nutella dessert
Last but not least, we present you a grilled dessert that will delight you. This can be a delicious surprise for your guests or family at the end of the evening.
Ingredients
2 peaches
2 teaspoons honey
4 tablespoons of Nutella
4 scoops vanilla ice cream
1/4 cup chopped pecans
4 maraschino cherries
Preparation:
- First, preheat the smokeless grill.
- Next, halve and pit the peaches and brush each cut side generously with about 1/2 teaspoon of honey.
- Then place the peaches, cut side down, on the grill and let them grill for five to eight minutes, until the peaches have grill marks.
- Then turn the fruit pieces over to the other side and grill them for another two to three minutes.
- Remove from grill and allow to cool for two to three minutes.
- Start by filling the hollow areas with about a tablespoon of Nutella.
- Finally, add a scoop of vanilla ice cream, a pinch of whipped cream, about a tablespoon of pecans and at least one maraschino cherry.
- You can substitute nectarines for the peaches if you prefer.
- The original recipe listed the whipped toppings and maraschino cherries as an optional garnish.
Advantages and disadvantages of the smokeless grill
As with any kitchen appliance, a smokeless grill has positive and negative aspects. First, you can stay indoors. Rain or shine, hot or cold – oneplanned barbecue partyis always an option if you have a contact grill. Second, temperature control is as easy as turning a dial or adjusting the burner heat. Thirdly, cleaning is easy. For example, you don't constantly get dirty with soot like when you use the charcoal briquettes. In addition, there is no need to dispose of ashes after cooking. Fourth, you have several options when it comes to cooking. For example, the contact grills are ideal for making sandwiches such as the French Croque Monsieur or the Italian Panini. Finally, you can easily convert all of your favorite dishes into smoke-free recipes. For example, almost all of the recipes we selected are suitable for indoor and outdoor grilling.
A disadvantage that can be mentioned is that you have to forgo the authentic smoky taste of smokeless grilling. Of course, you can always add some liquid smoke, but it's not the same as getting the taste of real smoke from burning embers. Heat distribution is different when using an electrical source. For example, you get far less radiant heat from a contact grill than from an outdoor grill. The heat from coals or firewood helps cook food quickly and evenly.
There are also some restrictions on the size of the grill plate. For example, it is not possible to cook a whole chicken on an electric grill. Likewise, this does not work with ribs due to a lack of ambient heat. After all, cooking on an open fire is more fun. There's nothing better than chatting with friends over a barbecue.
