GRILLING INDOORS
Originally published by Tramontina USA
When you think grilling, you think summertime. But what if you live in a small apartment or simply don’t have a grill? Heck, sometimes it’s just too hot to go outside and stand over burning coals all day. In comes the heavy-gauge grill pan—giving you those great grill marks without the grill, all year long.
Here are a few tips to create an indoor grill using your grill pan:
Season your grill pan according to the manufacturer’s instructions.
Use smaller cuts of meat. Large cuts like a pork shoulder, for example, need to be covered and won’t work too well on a small pan. Go with chicken breasts, steaks, burgers, or fish.
Looking for that smoky barbecue flavor? Try liquid smoke, smoked paprika, or a smoked finishing salt to compensate for the real deal.
Heat up the grill pan on medium-high for about five minutes before you start cooking. Place the food on the grill and then turn the heat down to medium for the remainder of the time.
If you’re cooking a steak or non-marinated piece of meat, pat it dry with a paper towel and lightly rub it down with olive oil.
Using a minimum amount of oil will keep smoke at bay. Additionally, don’t press down too much on the meat or it will release its juices, causing smoke. In any case, make sure to have your overhead fan on.
Grilled kebabs are an easy go-to when you’re grilling indoors. Proteins and veggies prepared on one skewer make for convenient cooking and serving. The sweet and spicy citrus marinade softens up the texture for some melt-in-your-mouth goodness, while the grill marks add a smoky char that will fool you into thinking you’ve been outside grilling for hours—minus the sunburn.
Don’t worry, if you’re itching to venture outside, this recipe work perfectly on the barby, too.
Serves: 4-5 | Prep Time: 10 min | Cook Time: 15 min
INGREDIENTS
3 boneless chicken breasts, cut into 1½-inch pieces
½ cup fresh orange juice
¼ cup fresh lime juice
3 garlic cloves
3 Tablespoons chipotle peppers, in adobo sauce
1 habanero pepper, seeds removed
3 Tablespoons olive oil, plus more for grilling
1 teaspoon salt
½ bunch cilantro, chopped
1 red onion, cut into 1.5-inch pieces
1-2 red bell peppers cut into 1½-inch pieces
INSTRUCTIONS
Blend juices, garlic, peppers, oil, and salt in blender to combine. Whisk in cilantro.
Set aside ¼ cup of the mixture. Place remaining mixture in bag or dish, along with chicken pieces. Marinate 1-5 hours.
Toss peppers and onions in reserved ¼ cup of sauce.
Skewer chicken pieces onto skewers, alternating with peppers and onions.
Heat grill pan and oil on medium-high for a few minutes. Grill skewers for 3-5 minutes on each side until chicken is cooked through and you have some nice grill marks on your veggies. Serve immediately and enjoy!