Indian Fire bowl Gluten Free BBQ Recipes
Wasabi Bloody Mary Steaks
This is something that everyone who eats meat needs to try at least once. The name doesn’t do it justice, sounds a little odd but when you try it you’ll be amazed at how this isn’t a more popular dish.
Total time: 30 minutes
- Steak – 350-500g
- Worcestershire sauce - 2 tablespoon
- Garlic - 1 clove crushed and finely chopped (or 1/2 teaspoon ground garlic)
- Olive oil - 2 tablespoon
Bloody Mary Salsa
- 350g Cherry Tomatoes sliced
- Celery - 3 stalks and leaves chopped ( 2 tops of the leaves reserved for a fun garnish)
- Onion - 2 tablespoons finely minced
- 20g Flat parsley chopped
- Celery salt - 1 teaspoon (if you don't have this just add more celery and a little extra salt to taste)
- Juice of 1 lemon
- Worcestershire sauce - 1 tablespoon
- Gluten Free Wasabi - 1 teaspoon-2 teaspoons
- Salt and pepper - to taste (for both the Bloody Mary salsa and also for the steaks)
- Place your steaks in a bowl and marinate with Worcestershire sauce, garlic and olive oil and leave for at least an hour or even up to overnight. (Do not place salt in the marinade as this will dry out the steak)
- Bloody Mary Salsa: Combine tomatoes, celery, onion, flat parsley, celery salt, lemon juice, Worcestershire sauce, wasabi or horseradish, salt and pepper and set aside while you grill the steaks.
- Salt and pepper the steaks on both sides and grill on your fire bowl at a medium/high heat for about 3-4 minutes on each side. Your goal is a medium rare steak, pink inside. If you overcook the steak it will end up too tough. Allow your steak to rest covered for about 5-7 minutes.
- Thinly slice the steaks across the grain. Place a couple of large dollops of Bloody Mary Salsa on top. Enjoy!
Lemongrass Grilled Chicken with Sriracha Mayo
This lemongrass grilled chicken with Sriracha mayo is the perfect accompaniment to a warm, sunny summers evening. Delicious, healthy and easy to do, this meal is guaranteed to make everyone around the table very happy.
Total time: 1hour 30minutes
- 60ml Rape Seed/Vegetable oil
- 60ml Rice Wine vinegar (or can use apple cider vinegar)
- 2 Lemongrass Stalks
- 2 Garlic Cloves
- 2 tablespoons Gluten Free Soy Sauce
- 1 - 2-inch piece of Ginger
- Juice from 1 Lime
- 8 Chicken Thighs, bone-in
- Green onions, thinly sliced Chilies, Red Onion and a Lime, for garnish
For the Sriracha mayo:
- 60ml Gluten Free Mayonnaise
- 1-3 teaspoons Sriracha sauce, to taste
- A pinch of sea salt
- Firstly, place the oil, vinegar, lemongrass, garlic, ginger and lime juice in a blender and blend until smooth. Place the chicken thighs in a sealable container or plastic bag and pour the marinade over the top. Mix the chicken thighs around well, ensuring that piece is coated in the marinade. Let the chicken marinate for 1-2 hours.
- While the chicken is marinating you can make the Sriracha mayo. Combine the mayonnaise, Sriracha and sea salt in a small bowl and mix well. Refrigerate until you use it.
- Get you fire bowl ready to a medium-high heat.
- Remove the chicken from the bag and place the chicken on the grill, skin side up. Let the chicken cook for 10 minutes then flip it over and let it cook for another 8-10 minutes, or until it reaches an internal temperature of 165 degrees.
- Remove the chicken from the grill, top with garnishes and serve the Sriracha mayo on the side. Delicious!
These Jamaican-style ribs not only taste authentic but also are made for the BBQ. The jerk seasoning and smoky BBQ flavour complement each other perfectly, resulting in a truly mouth-watering dish.
Total time: 2hour 30minutes
- Full rack of baby back ribs
- 2 tbsp. dried minced onion
- 2 tsp. dried thyme
- 2 tsp. ground allspice
- 2 tsp. ground black pepper
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1 tsp. paprika
- 1 tsp. cayenne pepper
- 1/2 tsp. salt
BBQ Sauce Ingredients:
- 225ml Gluten Free Tomato Ketchup
- 60ml Apple Juice
- 2 tbsp. Raw Honey
- 1 tsp. Lime Zest
- 2 tbsp. fresh Lime Juice
- 2 tbsp. Gluten Free Soy Sauce
- 1 tsp. fresh ginger, minced
- 2 garlic cloves, minced
- 1/4 tsp. liquid smoke
- Rub the ribs evenly with 3/4 of the jerk seasoning.
- Wrap the ribs in foil and bake in oven for at least 2 hours on Gas Mark 4/180C
- Combine all the ingredients for the BBQ sauce in a small saucepan with the remaining jerk seasoning over medium heat. Simmer 9 to 10 minutes or until thickened.
- Remove from heat and let the sauce cool down.
- Once cooked baste all the ribs generously with the BBQ sauce, and place onto the grill of your fire bowl to finish off.