The Grill Recipes Blog

This time I’ll try to post one of favourite grilled dish in Indonesia, grilled meatball. Indonesian people love meatball, traditionally it’s cooked as a soup served with beef broth, tofu and some beef dumplings. Lately, many people improvise this meatball recipe and start to grill it. Here is one that I used to cook: INGREDIENTS Instant beef meatball 2 cloves garlic 2 cloves of candle nut ½ tablespoons coriander powder ¼ tablespoons pepper Salt Sweet soy sauce Olive oil Skewer  DIRECTIONS Slices meatball into 2 pieces Preheat olive oil in fry pan. Stir-fry chopped garlic and candle nut then add beef meatball and half cup of water. Add coriander powder, pepper, salt and sweet sauce then cooked until the water reduced. Put the beef meatball in skewer. Preheat the grill for medium heat. Grill the skewered beef meatball for 3 minuted each side or until grill marks appears. Serve with rice or fried potatoes. Happy grilling :)

Why don't we try some asian flavour here... Let start with Korean Grilled Cuisine. INGREDIENTS 2 lb sirloin beef, slice into very thin strips. 3 green onions, finely 4 garlic cloves, choped. 5 tablespoon soy sauce 2 tablespoon sesame oil 2 tablespoon rice wine 1 tablespoon sesame seeds sugar black pepper DIRECTION Prepare the marinade by mixing onions, garlic, soy sauce, sesame oil, rice wine, sesame seeds, sugar and black pepper in a large bowl. Marinate the beef for six hour or overnight for better result. Preheat the grill for medium heat. Grill the beef until it turns colours. Be careful, since it's very thin strips, don't let the beef overcooked.

INGREDIENTS 1/2 cup water 1/2 cup soy sauce 3 tablespoon honey 1 teaspoon dry mustard 1 teaspoon garlic powder 3 1/2 lbs sirloin steak DIRECTION Prepare marinade ingredients: Pour water, bourbon, soy sauce, honey, dry mustard, and garlic powder into a large zip top bag. Seal bag and lay flat on the counter. Massage the bag with your fingers to dissolve any mustard and garlic powder granules and mix the ingredients. Add steak to the bag. Refrigerate overnight, or for at least six hours, turning occasionally. Place bag on counter about an hour before grilling. Turn after 30 minutes. Remove steak and discard marinade. Grill about 10 minutes per side, or until about 140-145 degrees. Remove from grill, and cover steaks for about 10 minutes before serving. Taken from : Recipezaar

The shish kebabs is almost looks like a satay in south east asia. It's basically a dish consisting of meat threaded on a skewer. Sometimes it isn't only meat, vegetables and fruit are often threaded on the skewer as well. If you'd like to make this famoust Turkish dishes by yourself, I'll try to share the recipes for you. Here's the complete shish kabobs recipes : INGREDIENTS 2 lbs beef, cut into small cubes 1/2 cup olive oil 1 tablespoon white vinegar 1/2 teaspoon coriander 1/2 teaspoon paprika 1 teaspoon cumin 1 teaspoon minced garlic DIRECTIONS In a bowl, combine olive oil, white vinegar, coriander, paprika, cumin and minced garlic. Pour the marinade into plastic freezer bag and add the beef cubes. Marinate in the refrigerator for about 24 hours. Soak the skewer for about 30 minutes. Remove the meat from refrigerator and thread meat cubes onto soaked skewers. Preheat the grill for medium head. Grill for about 10 minutes each side, or until desired doneness. Serv...

INGREDIENTS 1 1/2 pounds flank steak 10 fluid ounces teriyaki sauce 1 teaspoon ground ginger 1 tablespoon dark sesame oil 1/8 teaspoon cayenne pepper 1 tablespoon grated orange zest 2 cloves garlic, minced 1/4 cup cider vinegar 1/4 cup water DIRECTIONS In a medium bowl, mix teriyaki sauce, ginger, sesame oil, cayenne pepper, orange zest, garlic, vinegar and water. Place steak in a shallow dish, and pour marinade over meat. Cover, and refrigerate for at least 2 hours. Preheat grill for high heat. Lightly oil the grate, and place meat on grill. Cook for 3 to 5 minutes per side. Serve on top of rice.

INGREDIENTS (1 1/4-inch-thick) New York strip steaks (each about 6 ounces) 8 tablespoons (1 stick) chilled unsalted butter, divided 1 large shallot, minced 1/2 cup balsamic vinegar 2 large fresh rosemary sprigs 2 pounds mixed sweet onions, large shallots, baby leeks, and green onions 2 tablespoons olive oil 2 tablespoons orange juice DIRECTIONS Melt 6 tablespoons butter in heavy small saucepan over medium heat. Add minced shallot and cook until translucent, about 2 minutes. Add vinegar and rosemary and simmer until syrupy and reduced to 1/2 cup, about 6 minutes. Remove from heat (balsamic sauce will separate as it stands). Prepare barbecue (medium-high heat). Peel sweet onions, then cut into 1/2-inch-thick rounds. Skewer horizontally with toothpicks to keep intact. Peel shallots; cut in half lengthwise. Trim root ends and tops of leeks. Cut in half lengthwise; rinse to remove any dirt. Trim root ends of green onions. Place sweet onions, shallots, leeks...

INGREDIENTS 2 pounds beef skirt steak 2 tablespoons lemon juice 1/3 cup prepared spicy brown mustard 1 pinch salt and pepper to taste 1 cup blue cheese dressing DIRECTIONS In a small bowl, stir together the lemon juice and mustard. Trim away most of the fat from the steaks, and rub with the mustard marinade. Place into a resealable bag, and marinate in the refrigerator for at least 1 hour, and up to 24 hours. Preheat a grill or large skillet for medium-high heat. Grill or fry s...