Cuisine

Eastern Mediterranean cooking on the kamado

Greece, Turkey, Lebanon and the rest of the eastern Mediterranean have always cooked over embers: meat on the spit, charred aubergine, flatbread on stone and fresh cheese with fruit. These are their recipes adapted to the kamado.

4 recipes

Bloque de gyros girando en el asador vertical, con la cara exterior tostada lista para cortar

MediumIndirect

Chicken Gyros on the Rotisserie in a Kamado

A block of chicken thighs marinated in yoghurt, lemon and oregano, turning on the kamado's rotisserie at 180 °C: shave thin slices as the outer face browns, send the block back to the fire, repeat.

90 min6 servings180 °C

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Triángulos de sandía con marcas de parrilla, feta desmenuzado, hojas de menta e hilos de reducción de balsámico sobre una tabla de roble junto a un kamado encendido.

EasyDirect

Grilled Watermelon with Feta, Mint and Balsamic Reduction

Watermelon wedges seared over live coals: the sugars caramelize at the edges while the centre stays cool and juicy. Salty feta, fresh mint and a thread of balsamic make a sweet-savoury summer dessert-salad.

10 min6 servings250 °C

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Panes de pita recién hechos sobre la parrilla

MediumIndirect

Kamado pita bread that puffs itself on the stone

Individual pita breads that balloon up into a perfect pocket on cordierite stone at 300°C, cooked indirect. Fresh, golden and steaming from the pocket: the party trick I pull on my Torrevieja terrace whenever there is hummus.

4 min6 servings300 °C

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A bowl of creamy baba ganoush with pomegranate seeds and oil, beside wedges of pitta

EasyDirect

Charcoal-Roasted Baba Ganoush on the Kamado, with Tahini and Pita

Whole aubergines on the coals until the skin chars: the flesh turns creamy and smoky, and with tahini, lemon, garlic and cumin it becomes the baba ganoush you scoop up with pita.

45 min6 servings260 °C

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