Outdoor Kitchen Recipes

We have a selection of the best recipes for outdoor kitchens.



For the steak:

– 1 teaspoon minced garlic
– 1 teaspoon freshly chopped cilantro leaves
– 2 tablespoons olive oil
– 3 tablespoons tequila
– 1 tablespoon freshly squeezed lemon juice
– 1 tablespoon freshly squeezed lime juice
– 1/2 teaspoon salt
– 1 teaspoon freshly cracked black pepper
– 1 1/2 pound skirt steak, trimmed

For the 4-Herb chimichurri:

– 2 tablespoons freshly chopped cilantro leaves
– 2 tablespoons freshly chopped parsley leaves
– 1 tablespoon freshly chopped basil leaves
– 1 tablespoon freshly chopped oregano leaves
– 2 tablespoons minced white onion
– 2 tablespoons diced red bell pepper
– 2 tablespoons minced garlic
– 1 teaspoon salt
– 1 tablespoon freshly cracked black pepper
– 1/2 teaspoon ground cumin
– 2 tablespoons red wine vinegar
– 1 tablespoon pasilla peppers, dried
– 2 tablespoons extra-virgin olive oil


For the steak:

Combine all ingredients, and let steak marinate, refrigerated, for 1 to 3 hours. Heat grill or pan to high heat, cook skirt steak to medium-rare, let sit for 5 to 10 minutes, then cut on bias in 1/4 inch pieces, and top with chimichurri sauce.

For the 4-herb chimichurri:

Mix all ingredients lightly in food processor until a coarse sauce is formed. Set aside for 2 hours.


You will find this bread is such a winner at your barbecue event that it is worth the preparation. Pop the loaf into the covered BBQ just as the first guests arrive and by the time it is cooked everyone will have been driven crazy by the aroma.


For the Dough:

– 3 cups good quality plain flour
– 1 3/4 teaspoons salt
– 1 3/4 teaspoons sugar
– 2 teaspoons dried yeast
– 1/2 cup grated cheese
– 300ml warm water
– 2 teaspoons oil from sundried tomatoes

For the Herb Topping:

– 4 teaspoons Italian dried herbs
– 3 teaspoons sesame seeds
– 1 tablespoon oil from sundried tomatoes
– 1/2 cup sundried tomatoes


In a large plastic bowl combine the flour, salt, yeast, cheese and oil. Add half the warm water and mix. Continue adding water to make stiff dough. Cover with plastic, put in a warm place and allow to double in size (approx. 1 hour). NOTE: you can fill the sink with warm water and sit the bowl in this and cover with a towel to keep warm. When dough has doubled in size, turn out onto floured board. Gently shape the dough into a ball, coating with flour. Knead for a few minutes to expel the stale carbon dioxide and feel the dough becoming soft and smooth.
Place dough onto a greased baking tray and flatten into a large circle, approx. 2 to 3cm thick. Spread herb topping over. Place sundried tomatoes around the top in a circular fashion and press in with your thumb to indent (this is important or the tomatoes will burn if they are sitting too high).
Place in covered BBQ for 30 minutes.



– 1kg green prawns
– 2 cloves garlic, finely chopped
– 1 red onion, finely chopped
– 1 tablespoon lemon juice
– 1/4 cup olive oil
– 1/2 teaspoon sea salt
– 1/2 teaspoon ground pepper


Shell and de-vein prawns. Mix marinade ingredients in glass bowl and add prawns. Marinate for 15 minutes.
Cook prawns on hotplate that has been lightly oiled. Continue to toss prawns until they are just cooked and changed colour to pink (approx. 5 minutes).


There is no doubt the success of any pizza is in the base. The following recipe is fast, fool-proof and fantastic.


– 3 1/3 cups good plain flour
– 1 teaspoon salt
– 3 teaspoons yeast
– 1/2 cup grated cheese
– 400ml very warm water


In a large plastic bowl combine flour, salt, yeast and cheese. Add half of warm water and mix. Continue adding water to make stiff dough. Cover with plastic, put in a warm place and allow to double (approx. 1 hour).
When doubled, turn dough out onto floured board. Shape the dough into a large ball, coating with flour. Knead for a few minutes to expel stale carbon dioxide and feel the dough becoming soft and smooth. Divide dough into 2 or 3 balls, depending on size of pizza trays.
Roll dough to desired size onto greased tray, ready for the topping. Note: Pizza bases may be left in cold oven until ready.
Place in covered barbeque on medium for 30 minutes.

Suggested Toppings:

Prawn Pizza

– 24 green prawns
– 100g feta cheese
– 3 cloves garlic, minced
– 1/2 onion sliced
– Baby spinach or rocket
– Mozzarella cheese
– Oil

Supreme Pizza

– Salami, sliced
– 1/2 onion sliced
– Pizza topping sauce
– Mushrooms sliced
– Mozzarella cheese
– Capsicum sliced

Oregano Pizza

– 3 tablespoons fresh oregano
– 6 anchovies
– 2 tablespoons oil
– Olives
– Mozzarella cheese



– 750g pumpkin, peeled and thinly sliced
– 1 small onion, thinly sliced
– 1/2 cup cream
– Garlic powder
– Salt and pepper
– 3/4 cup grated cheese


Arrange layer of pumpkin and onion slices in greased ovenproof dish. Pour over some cream and sprinkle with seasonings. Continue these layers until all pumpkin is used. Cover with foil and cook in covered barbeque for 30 minutes. Remove dish and top with grated cheese. Continue cooking for a further 15 minutes (this ensures the cheese does not burn and allows the pumpkin to cook perfectly).



– 6 salmon steaks
– 1/2 cup soy sauce
– 1 clove garlic, minced
– 1 teaspoon chili
– 1 tablespoon olive oil
– 1 shallot, finely chopped
– 1 tablespoon honey


Place salmon in glass container. Combine ingredients and pour over salmon. Cover and refrigerate for 1 hour. Grill salmon over low heat until cooked half way through, turn and continue grilling for 1 minute – the salmon should still be pink in the middle.
The marinade may burn a little, but this crunchy coating adds flavour.
Serve with salad and mashed potatoes.



– 4 scotch fillet steaks
– 24 green prawns, peeled and de-veined
– 2 cloves garlic, crushed
– 2 tablespoons butter
– 4 mushrooms, sliced thinly
– 2 tablespoons fresh chives, snipped
– 1 tablespoon fresh parsley, chopped
– 1/2 cup cream


Melt butter in small pan, add garlic and prawns and cook gently until prawns are pink. Add mushrooms, chives, parsley and cream.
Cook the steaks over medium heat to required done-ness. Set aside on a plate and cover with foil. Allow to rest for 5 minutes. Spoon the prawn sauce over each steak. Serve with salad and bread.



1 large leg of lamb (2 kg)

For the Paste:

– 2 teaspoons ginger, minced
– 4 cloves garlic, minced
– 3 teaspoons sea salt
– 1 teaspoon ground cumin
– 1 teaspoon ground turmeric
– 1 teaspoon black pepper
– 1/2 teaspoon ground cinnamon
– 1/2 teaspoon ground cardamom
– 1/2 teaspoon ground chilies
– 1/4 teaspoon ground cloves
– 2 tablespoons lemon juice

For the Yoghurt Mix:

– 1 cup natural yoghurt
– 4 tablespoons ground almonds
– 1 tablespoon honey
– 1/4 teaspoon saffron


Cut off excess fat from lamb and make slits into flesh parts so marinade can penetrate. Place lamb in a heavy ovenproof dish. Mix paste ingredients and rub over the lamb well. (Fingers are best, but you will end up with yellow fingernails – try gloves).
Blend yoghurt mix and pour over lamb. Cover and allow meat to marinate overnight (even better – 2 days!).
To cook lamb, keep covered and bake for 30 minute in preheated covered barbeque, then reduce heat to medium and cook for a further 3 hours or until meat falls off the bone. The outside will be crusty, but the meat will be tender and juicy.