The picnic season will last for a long time, and you will hardly want to indulge yourself with barbecue all this time. Yes, and do not have to, because on the grill you can cook anything you want - from meat to fruit.

Meat.   Probably, when it comes to barbecue, it’s impossible to completely exclude meat from the menu, unless you are a vegetarian. If not, try to just add a little variety. Instead of lamb or pork, you can marinate veal or rabbit in herbs and wine, or bird in fruit juice. Offal, too, can be used, while they do not even have to marinate.

Fish and seafood.   Salmon and salmon, grilled on the grill - this is almost a classic. But mackerel, for example, would be a good choice. For cooking you need only lemon juice and herbs. Small seafood is better to wear skewers, so as not to lose. On cooking will take no more than ten minutes.

Vegetables.   Tomatoes and bell peppers are best roasted whole, zucchini and eggplants - in circles or strips, asparagus - on skewers and always watering the sauce, corn only sugar varieties. Fruits.   You can even cook an avocado on the grill - cut it in half and put it on the coals. And also apples with cinnamon and sugar or with spices, pears with cheese, sweet sauces and ice cream, bananas with chocolate, pineapples with caramel, citrus fruits as an additive to meat or fish, peaches and apricots - with sweet additives, to meat or simply fried .

What else? Mushrooms can be marinated in the same sauce as meat. Before this, it is better to pierce them with a toothpick. You can fry cheese, but only hard and cottage cheese varieties are suitable for this. It is necessary to cut it into large slices and not to disregard not for a second. Cheese on the grill is prepared no longer than two minutes. If you want something completely unusual, you can cook chestnuts. Until recently, they were almost an exotic treat, and now edible chestnuts can be purchased in large supermarkets.

If you are still afraid to experiment with your own recipes and combinations, you can cook something according to the already proven recipe. We tried to make as diverse a brazier menu as possible.

1. Shurpa

This dish is known to many oriental peoples under various names. But regardless of the combination of letters, the combination of ingredients remains more or less standard: it is a meat soup with vegetables, which, like the ear, becomes even tastier when cooked on a fire. Mutton is traditionally used, but you can also take pork. First you need to fry the meat with spices, then add coarsely chopped vegetables and simmer. After that, fill all with water and languish for about two hours. Potatoes are added shortly before readiness. Traditionally, broth and meat with vegetables are served in separate plates: each will take as much as he wants.

2. Potatoes

Potatoes can be baked in foil - either whole or in slices. If you choose the second option, cut the potatoes into slices, brush with butter, add chopped onions, cheese, spices, herbs and wrap in foil. Put on the coals and leave for 40 minutes, until the onions and potatoes soften. If you want to cook potatoes on skewers, it is better to boil it in uniforms (but not digest!). Then put in a marinade of lemon juice, olive oil, herbs and spices for several hours. Fry on the grill need to form a crust.

3. Meat envelopes

Meat can not just fry, but before cooking, cut lengthwise and wrap inside a few slices of cheese. You can also wrap vegetables. The main thing is not to overdo the stuffing and wrap the envelopes well so that the cheese does not start to flow out.

4. Burgers

Cooking them on the grill is very simple. Spread all the ingredients on the grill - meat, vegetables, fruits, mushrooms - and fry a little. Cut the bun in half and put it on the grill too; leave for 1-2 minutes. Then put everything in a pile and secure with a toothpick. Another great and quick option is pita bread. You can choose any filling - meat, sausages, fish, vegetables. Sprinkle with cheese, wrap and place on the grill for a moment.

5. Stuffed vegetables

The best thing for this is Bulgarian pepper. Peel off the core, put the minced meat inside, pieces of other vegetables and a little mozzarella. Then put on the grid and leave for 10-15 minutes. Meat stuffing is best to bring to a semi-finished state in a frying pan. For stuffing, you can also use mushrooms - mushrooms or pecheritsy. And an unusual option: tomatoes. Cut the pulp and mix with other vegetables. Put the tomatoes in a basket or on a baking sheet, then bake for about 20 minutes.

6. Asparagus

Some will find it hard to imagine how you can cook asparagus so that it does not turn out tasteless. In fact, everything is simple: take a few shoots and wrap them with a slice of bacon or smoked meat. So it will turn out juicy and fragrant.

7. Fish steak

Salmon and salmon are great for cooking on the grill. For the marinade, just a little olive oil, lemon or lime and spices that you like. From herbs it is best to use thyme, basil and dill. Lemon slices can be put on the steaks just before the readiness, as the fish must be constantly turned over. Serve with garlic sauce.

8. Shrimp

The easiest way is to stick the shrimp on skewers or toothpicks, sprinkle with lemon juice and sprinkle with coarse salt. You can make a kebab of shrimp and pineapple and smear them with sauce (for example, teriyaki). Keep on fire for about 10 minutes until crusting, while constantly turning over.

9. Corn

It is best to first fry the corn in the leaves. Then clean the head, brush with butter and place back on the grill. After that, fry for about 10 minutes, constantly turning. You can cook corn in Mexican style: first spread it with mayonnaise, then roll in a mixture of grated lemon peel, cheese and spices.

10. Bananas

You can not peel the banana; in this case, it will serve as a foil. Nevertheless, if you want to make the world's most delicious dessert on the grill, it is better to use peeled bananas. Make a cut, put in chocolate pieces and marshmallows. You can sprinkle with cinnamon or coconut chips - this is optional. Then wrap in foil and put on the grill for 5 minutes. You can put a scoop of ice cream on top.

Cooking on the grill - quite simple. The main thing is not to be afraid to experiment.

Have you ever thought about why we cook only kebabs on the grill? Or is it just me in ignorance what delicious unusual dishes on the grill can be made from vegetables, sausages, fruits ... Let's add a little imagination to our summer picnics near the barbecue or barbecue!

Unusual dishes on the grill of mushrooms.

If you have small-sized mushrooms, you can simply bake them with skewers, seasoned with salt and spices.

If you buy mushrooms with large caps with a diameter of 10 cm, you can stuff them with a mixture of tomatoes with cheese and greens and bake on the grill too. In fact, such mushroom caps are like mini pizza and you can stuff them with anything to your taste: pepper, chicken, ham, etc.

What unusual dishes on the grill to cook from vegetables.

Cutting cauliflower along, and seasoning it with garlic and salt to taste, sprinkled with a little oil, you can bake it on a wire rack. Get a tasty and healthy vegetarian dish.

For fans of vegetables, but without vegetarian rules, you can cook Brussels sprouts wrapped in bacon on skewers.

Delicious on the grill turns potato "Volcano". For the potatoes we take for this already cooked in uniform. Stuff it to your taste - here: cheese, ham. But you can make your own version of what is in the fridge - mushrooms, tomatoes, chicken. Cheese is very desirable. Wrap the potatoes with bacon, fix with a toothpick and cook on a barbecue in an upright position until the golden crust of bacon.

  Cooking unusual dishes on the grill: flat cake with vegetables.

The basis for the cakes can be pita bread or special ready-made pizza cakes (burritos) in the supermarket.

Cut all the vegetables that are in the range for the season on the rings of the same thickness. From the available vegetables are very tasty carrots.

Slightly add vegetables, grease and bake on a wire rack.

For those who like quicker vegetables, add garlic.

Put the vegetables on one part of the tortillas, add cheese, greens, favorite sauce.

Fold in half and bake on the grill.

It turns out very tasty! It’s not only that we fry kebabs on the grill.

What is unusual to cook on the grill of sausages.

For lovers of kebabs, there is an option to cook sausages with vegetables on the grill. Even better are thick wieners or homemade sausages. We cut sausages diagonally, so that they have a larger diameter and string them on the skewer alternately with vegetables - tomatoes, zucchini, you can add mushrooms. Such kebabs are cooked very quickly and do not cause such trouble and costs as classic barbecues.

Delicious turns out pepper stuffed with cheese sausages and baked in bacon.

Fill the halves of pepper with soft cheese like cheese.

Shrimps on skewers, marinated potatoes and even orange muffins - this and not only can be done on the grill. Drooling? Pull yourself together and read to the end! Below you will find many interesting recipes that can be implemented in nature.

Many people spend these warm days after a long winter in nature. Fresh foliage, fresh air, friendly company, a brazier or a bonfire - this is a typical May picnic. The main dish on it, of course, kebabs. We offer you to diversify the menu. After all, on the coals you can cook a lot of delicious dishes. Soup, side dishes and even desserts!

1. Kebab “easy” with curry sauce

It will take:

• 2 eggplants

• 2 zucchini
• 3 multicolored peppers
• 2 tomatoes
• 6 champignons
• 3 tbsp. l dry wine
• 2 tbsp. l lemon juice
• 1 tbsp. l honey
• black pepper, salt to taste
• 2 tbsp. l olive oil

For the sauce:

• 1 garlic clove

• 1 tbsp. l flour
• 10 g of ginger
• 1 tbsp. l curry
• 1 tbsp. l tomato paste
• 200 ml of broth
• 2 tbsp. l raisins
• 30 g chopped parsley
• 50 g butter

4 servings
  40 min
  245 kcal

Cooking:

• Make a curry sauce. Raisin wash. Ginger peel, grate. Peel the garlic, chop, and fry in a saucepan on the butter. Add flour, curry to a saucepan, cook on low heat for 5 minutes. Put the tomato paste, remove from heat, cool. Pour hot broth, mix, add parsley, ginger, raisins, salt to taste, cook for 20 minutes.
• Eggplant and zucchini washed, cut into slices. Pepper wash, cut into 4 parts, remove the seeds and peduncles. Wash tomatoes and cut into circles.
• Pour wine into a bowl, add lemon juice, honey, pepper and salt. Mix. Put the slices of eggplant, zucchini and pepper in the marinade and leave for 1 hour.
• Wash mushrooms, cut in half. Vegetables and mushrooms strung on skewers interspersed with tomatoes. Sprinkle with olive oil and grill until tender for 15 minutes. Serve ready-made barbecue with curry sauce.

with onions and pickled peppers

It will take:

• 2 kg of potatoes

• 2-3 red onions
• 400 g bacon (slices)
• 3 sweet peppers

For the marinade:

• 2 tbsp. l Sahara

• 1 tbsp. l salt
• 1 bay leaf
• 2 tbsp. l vinegar

For 8 servings
  50 min
  455 kcal

Cooking:

1. Pepper wash, dry, cut in half, remove the stem and seeds, the pulp cut into wide strips.
2. Make a marinade. Boil 2 liters of water in a saucepan, add sugar, salt, bay leaf, vinegar.
3. Blanch the peppers in the marinade for 3 minutes. Throw in a colander. Peel the onion, cut each onion into 8 pieces. Potatoes pour cold water, wash thoroughly. Cut each tuber lengthwise and in half.
4. Preheat the grill. Fry the potatoes on it on each side until the crisp crust for 10 minutes. Then put onion, fry for 3 minutes on each side. Put bacon strips and fry over high heat.
5. Arrange potatoes, pepper strips, onions and bacon on plates. Serve hot.

Served in mushroom caps

It will take:

• 2 carrots

• 1 pot of green peas
• 1 tbsp. l vegetable oil
• 6 champignon hats
• 2 tbsp. l lemon juice

For the sauce:

• 1 tbsp. l starch

• 4 large onions
• 1 tbsp. l butter
• 100 ml of champagne
• greenery for decoration

3-4 servings
  50 min
  320 kcal

Cooking:

1. Mushrooms cap pour lemon juice for 20 minutes. Heat the grill or grill, put the caps on and fry for 3 minutes.
2. Carrot pour cold water, bring to a boil, cook for 10 minutes. Remove from the heat, carrot pour cold water, cool, peel, cut into the same cubes.
3. Tinned peas recline in a colander. Connect the peas with carrots.
4. Make a sauce. Onion peel, chop. Heat the butter in a skillet over low heat, add the onions and simmer for 15 minutes until the onions become transparent, add starch, mix everything well, pour in champagne and mix everything well again.
5. Remove the caps of mushrooms from the grill, cool, fill with carrots and peas and fry for another 10 minutes.
6. Put the mushrooms with the filling on a la carte plates, decorate with greens. Separately serve onion sauce.

Spicy and delicious

It will take:

• 1 eggplant

• 1 zucchini
• 3 multicolored peppers
• 2 tomatoes
• 1 onion

For the sauce:

• 1 tsp. lemon juice

• 2 tbsp. l olive oil
• 1 tbsp. l flour
• 2 cloves of garlic
• 0.5 tsp. tabasco sauce
• 0.5 tsp. paprika

For 2 servings
  45 min
  345 kcal

Cooking:

1. Wash eggplant, peel, cut into plates, soak in salt water for 20 minutes, remove, dry with paper towel.
2. Zucchini washed, dried, cut into plates, sprinkle with lemon juice.
3. Wash the pepper, cut it in half, remove the seeds and stalks, cut the flesh into plates.
4. Wash tomatoes and cut into circles.
5. Peel the onions, cut into wide rings.
6. Heat the grill or grate to medium temperature and fry the vegetables on both sides.
7. Make a sauce. Garlic peel, skip through the press. Heat olive oil in a skillet. Stir in small portions to add flour, stir to avoid lumps, salt, add paprika, tabasco sauce, mix everything well and remove from heat.
8. Put vegetables on plates, serve warm with spicy sauce.

Marinated in wine and honey

It will take:

• 800 g pumpkin

• 400 g cherry tomatoes

For the marinade:

• 4 tbsp. l Sahara

• 1 tbsp. l lemon juice
• 2 tbsp. l white dry wine
• 1 tbsp. l honey
• ground black pepper on the tip of a knife
• salt to taste
• 2 tbsp. l olive oil

4 servings
  50 min
  245 kcal

Cooking:

1. Peel the pumpkin, cut the flesh into cubes.
2. Make a marinade. In a wide bowl, pour in wine, lemon juice, honey, salt and pepper to taste, mix well. Put pumpkin in marinade and leave for 30 minutes. Wash tomatoes. Pieces of pumpkin out of the marinade, strung on skewers interspersed with tomatoes.
3. Sprinkle with vegetable oil and fry on an open fire until cooked for 10–15 minutes.

Unusually!

It will take:

• 6 corn cobs sugar

• 1 tbsp. l honey
• 1 tbsp. l olive oil
• 1 tbsp. l thyme
• 1 kg of tomatoes
• salt to taste

For 6 servings
  40 min
  365 kcal

Cooking:

1. Combine olive oil, honey, thyme, salt, mix well. Heat the grill to medium temperature.
2. Corn cobs cut in half, rub the resulting mixture.
3. Place the corn on the grill grate, fry until ready, about 10–12 minutes, turning the cobs every 4 minutes.
4. Tomatoes pour boiling water, leave for 30 s. Remove the skin, chop the pulp, salt and pepper to taste.
5. Arrange corn cobs on portions, tomatoes on them and serve.

7. Appetizer of baked peppers

with olives and oranges

It will take:

• 5 large multicolored sweet peppers

• 2 large oranges
• 250 g pitted olives
• 250 g pitted olives
• 3 cloves of garlic
• 1 bunch of parsley
• 2 tbsp. l orange juice
• 1 tbsp. l olive oil
• salt, freshly ground black pepper to taste

6–8 servings
  55 min
  235 kcal

Cooking:

1. Peppers wash, dry. Strung on skewers. Start a fire and burn peppers from all sides over the flame. Remove the peppers from the skewers and put in a plastic bag and leave for 15 minutes.
2. Garlic peel, skip through the press. Remove parsley tough stems, chop the leaves, combine with garlic.
3. With oranges, remove with a small grater a little zest, add to the garlic with parsley, mix. Peel oranges, remove films from slices. Peel peels and seeds. Pulp cut into strips.
4. Cut olives and olives in half. Mix the prepared olives and olives with the peppers and parsley and garlic.
5. Add in a mixture of peppers, olives, olives and parsley slices of oranges fillet.
6. Season the appetizer of baked peppers with orange juice, olive oil, salt, and pepper and serve.

Aromatic Oriental Dish

It will take:

• 1 pita

• 1 bunch of parsley
• 1 bunch of dill
• 1 tbsp. l paprika
• 6 large eggplants
• salt to taste
• black pepper to taste
• 200–300 g lightly salted or frozen bacon

For 6 servings
  80 min
  450 kcal

Cooking:

1. Eggplant wash. Cut each eggplant across every 1.5 cm, without cutting 1.5 cm to the very end. Salt so that salt gets into each section, leave for 20 minutes.
2. Cut bacon into rectangular or square pieces. Bacon pepper and season with paprika, mix, so that the pieces are covered with spices. Put a piece of bacon in the cuts.
3. String eggplants on skewers and fry over coals, often turning, for 15–20 minutes.
4. Remove the eggplant from the heat and serve on the table necessarily hot with greens and pita bread.

9. Stuffed Peppers

In the filling - mushrooms and greens

It will take:

• 6 sweet peppers

• 600 g champignon
• 2 eggs
• 1 bunch of green onions
• 1 bunch of cilantro
• 4 tbsp. l soy sauce
• 4 tbsp. l bread crumbs
• cooking oil for frying

6–8 servings
  60 min
  345 kcal

Cooking:

1. Wash champignons, cut into cubes, fry in vegetable oil for 5 minutes.
2. Wash the green onions and cilantro, dry on paper towels, chop them very finely.
3. Peppers carefully cut in half lengthwise, remove the core, retaining the stalk.
4. Beat eggs with soy sauce, combine with herbs and mushrooms. Add bread crumbs and mix thoroughly.
5. Stuff the halves of peppers with mushrooms, coat the peppers and stuffing with vegetable oil, wrap in an oiled foil.
6. Lay the peppers on the grid and bake on not too hot coals, turning from time to time, about 35 minutes.

Tasty and easy. Try it!

It will take:

• 6 tomatoes

• 1/2 Art. l red wine vinegar
• 0.5 cup olive oil
• 1 garlic clove
• 1 shallot
• pepper, salt to taste
• 1 tbsp. l chopped parsley

For 6 servings
  20 minutes
  220 kcal

Cooking:

1. Make refueling. Peel and chop the onion and garlic. In a bowl, beat the vinegar, 3 tbsp. l olive oil, garlic and shallot. Season to taste with salt and pepper.
2. Wash tomatoes, cut in half, then horizontally.
3. Carefully remove the seeds, sprinkle with salt on the side of the cut. Brush the tomatoes with the remaining olive oil.
4. Put the tomatoes on the heated grid of the grill and, turning, fry for 6–10 minutes.
5. Remove from the grid, sprinkle with dressing, sprinkle with chopped parsley. Serve tomatoes on the table hot.

Great appetizer!

It will take:

• 4 eggplants

• 2 tomatoes
• 2 carrots
• 1 onion
• 2 cloves of garlic
• 2 tbsp. l lemon juice
• 1 sweet pepper
• 1 bunch of lettuce
• salt, pepper to taste
• 1 tbsp. l vegetable oil
• 100 g grated hard cheese

4 servings
  45 min
  360 kcal

Cooking:

1. Eggplant cut in half lengthwise, cut from the middle of the flesh to make "boats".
2. Salt “boats”, leave for 15 minutes, then rinse under cold water to remove bitterness. Pour lemongrass over eggplant, leave for 10 minutes.
3. Peel carrots, garlic and onions. Dice carrots, chop onion and garlic.
4. Wash tomatoes, cut into cubes. Salad to wash, break. Pepper to remove the seeds, cut the pulp into squares. Fry the onions and carrots in oil, add tomatoes, pepper, garlic and salt. Simmer for 10 minutes over medium heat.
5. Put the vegetable stuffing in eggplants, put them on a heated barbecue grill and fry the eggplants, without turning them, for 10–15 minutes.
6. Remove from the heat, sprinkle with grated cheese, return to the grill and fry until the cheese is melted and browned. Serve eggplant with salad.

Prepare and serve on skewers

It will take:

• 3 red sweet peppers

• 2 zucchini
• 200 g of hard cheese
• 100 g olives stuffed with pepper
• ground black pepper
• 250 g butter
• 250 g of grain bread
• coarse sea salt

4 servings
  45 min
  550 kcal

Cooking:

1. Pepper cut in half, remove the seeds and lay cut up for 8-10 minutes on the grill. Then cool, peel and cut lengthwise into 3 cm wide strips.
2. Zucchini washed, dried, cut along on thin plates.
3. Cheese cut into large cubes and wrap in a plate of zucchini and strips of pepper. Soak wooden skewers for 1 hour in cold water. String rolls on skewers, alternating them with olives.
4. Salt rolls and grease with softened butter.
5. Bake on the heated grill on the grill until the cheese starts to melt. Rolls sprinkled with sea salt. Serve with cereal bread and butter.

Shurpa

This is a dish of Oriental cuisine, which has different, but consonant names among different peoples: shurpa, chorba, shorpo, sorpa and others. But, whatever you call it, it is a meat rich soup with vegetables. It is especially tasty if it is cooked on a fire. The dish is laborious, but if you spend the whole day in nature, it will warm and energize.

Traditionally, shurpa is cooked from mutton (it is better to take fresh loin or tenderloin). But you can use beef or pork. Turn to the classics.

Ingredients:
   1 kg of mutton (can be pitted);
   100 g fat tail;
   1 kg of onions;
   1 kg of potatoes;
   500 g fresh tomatoes;
   5 medium carrots;
   5 medium bell peppers;
   5 liters of water;
   salt, pepper and other spices;
   greens (parsley, basil, cilantro and so on).
For the marinade:
   500 ml of vinegar;
   500 ml of water;
   salt and sugar to taste.

Cooking

First marinate the onions. Take half of the onion (500 g), chop it into rings, salt it and cover with a mixture of water, vinegar, salt and sugar. Put under the press and leave for 1-2 hours.

To make shurpa you need a cauldron or saucepan with a thick bottom. Melt it fat tail. Cut the lamb into large pieces and fry with spices (it can be zira, barberry, ground coriander - to your taste). Remove roasted lamb from the cauldron for a while. On the remaining fat, fry the chopped carrots and the second half of the onion. Return the lamb to the cauldron. Add coarsely chopped tomatoes and bell peppers. Simmer meat and vegetables for a few more minutes.

Then fill them with water, cover the cauldron with a lid and poke about two hours. When boils, remove the foam. At the end add coarsely chopped potatoes and peppercorns. Salt and add spices to taste.

After another 20 minutes, you can pour the shurpa into plates. It is done this way. The broth is poured into one plate, and the meat and vegetables are put into another. Everyone will add as much mutton and vegetables as they like. Broth sprinkled with finely chopped greens and put in it pickled onions (a must!).

Hamburgers

Sandwiches with meatballs and vegetables are considered fast food. However, cooked with their own hands, and even in nature, they are very different in taste. Besides cooking hamburgers is quite simple.

Ingredients:
   5 hamburger buns;
   3 medium onions;
   5 slices of processed cheese;
   lettuce, tomatoes, cucumbers and other vegetables;
   mayonnaise, sauce or mustard to taste.
For meatballs:
   500 g ground beef;
   100 g breadcrumbs;
   100 g of hard cheese;
   2 medium bulbs;
   salt and black pepper to taste;
   olive oil;
   Worcester sauce.

Cooking

The number of ingredients depends on how many hamburgers you want to make. In this case, designed for five people.

First, prepare the stuffing. Pork for him will be too fat, so it is better to use beef or turkey. Pass meat through a meat grinder. Finely chop the onion and fry in olive oil until golden. Rub cheese on a grater. Mix all the ingredients, salt, pepper, add a little Worcester sauce and make cutlets. Attention! Cutlets should be proportioned to buns. Also in the middle of each of them you need to make a groove, so that they do not lose shape when frying.

It is more convenient to make burgers at home, freeze and bring them with you to a picnic. But you can also form on the spot. The main thing is to prepare minced meat in advance.

Carefully place the cutlets on the barbecue grill and fry on both sides. Cut the buns across and dry on the grill so that they do not soften when juicy burgers are laid on them. If desired, in addition to the chops, you can fry the bacon.

Getting to build a burger. Here, nothing limits your imagination. There are many options. For example, put lettuce leaves on the bottom bun (to protect it from soaking), pour them with ketchup, mustard or mayonnaise (any sauce to your taste), put the cutlet, on it - cheese. Then fresh or pickled cucumbers, tomatoes and onions pickled at home. Cover the second half of the loaf from above. Hamburger is ready!

Kebab

Kebabs in the Caucasus and Central Asia are dishes from roasted meat. There are many varieties of this dish. Lula is a kebab of minced meat strung on skewers and fried on a brazier. According to the classic recipe, lyula is cooked from mutton, but you can use beef, pork, and even chicken. The specialty of mincemeat for a kebab is that no eggs or bread are added to it. Only meat, onions and spices. However, first things first.

Ingredients:
   1 kg of mutton;
   300 g fat tail;
   100 g onions;
   100 g of green onions;
   greenery;
   salt, pepper and spices to taste.

Cooking

Minced kebab meat can be cooked at home in advance. Then all you have to do around the campfire is to string it on skewers.

Wash the lamb and mince with a large grill. Separately miss the fat tail. It must be at least a quarter of the amount of meat. Cut onions into small cubes. You should not pass it through a meat grinder or chop with a blender, as there will be too much juice. Green onions also finely crumble. Combine all these ingredients, salt, pepper and add spices and herbs to your taste.

An important point - kneading minced meat for lula. More precisely, it must be repulsed. To do this, collect the resulting stuffing into a ball and throw in the force in a bowl. Repeat the process for 10 minutes. With each stroke, the stuffing will lose juice and become more plastic. So that when kneading it is not stuck to hands, soak them in salted water. After that, remove the stuffing for an hour in the fridge.

When the coals gain heat, the minced meat should be strung on skewers in the form of sausages 3-4 cm wide and about 15 cm long. Dampen your hands with water and, pressing the mince tightly to the skewer, shape the sausages on a skewer. Lyula kebab is fried quickly, and served with adjika or other sauce, pita and vegetables.

Salmon steak

Ingredients:
   1 kg of salmon.
For the marinade:
   olive oil;
   lime or lemon;
   salt, pepper and other spices.
For the sauce:
   200 g sour cream;
   2 cloves of garlic;
   greenery.

Cooking

If the fish is whole, then it must be gutted, washed and cut into pieces about 3 cm thick. After that, smear each piece with olive oil, pour with lemon juice, salt, pepper and sprinkle with spices (thyme, dill and basil are good for salmon). Let stand for 20-30 minutes.

Then put the fish steaks on the grid. On top of each, you can put the remaining slices of lemon. Grill salmon on the coals for about 20 minutes until golden brown. Constantly turn over.

Serve the steaks with sour cream garlic sauce. To cook it, chop the greens, skip the garlic through a press and mix it all with sour cream.

Shrimp on skewers

Many of you have probably already made shrimps on the grill. This is a very tasty dish, and most importantly, easy to prepare. The easiest option is to sprinkle the shrimp with lemon juice, sprinkle with coarse salt (preferably sea salt) and on the grill. We offer you a slightly more intricate, but unusually tasty recipe.

Ingredients:
   1 kg of king prawns;
   1 purple onion;
   jar of canned pineapples.
For the sauce:
   100 grams of teriyaki sauce;
   1 tbsp. l fried sesame seeds.

Cooking

While the fire is burning, prepare all the ingredients. Mix teriyaki with sesame seeds; cut pineapples if they are rings; peel the shrimp (tails can be left).

String alternately shrimps and pineapple slices on wooden skewers. Then generously grease them with your sauce. Keep the shrimp over the heat for 8–10 minutes until a crust forms. If desired, you can grease them periodically with sauce and during frying.

Stuffed pepper

Many, in addition to kebabs fry vegetables. Most often, they are simply cut, smeared with vegetable oil, strung on skewers, or put on a grill and braised on coals. So you can cook any vegetables: tomatoes, eggplants, zucchini and so on.

Also, vegetables are baked on charcoal in foil. In this recipe, the “vessel” is Bulgarian pepper.

Ingredients:
   6 bell peppers.
For filling:
   130 ml of olive oil;
   250 g Parmesan;
   2 tbsp. l ground walnuts;
   4 cloves of garlic;
   jar of canned corn;
   basil leaves.

Cooking

The number of ingredients depends on how many people will be at the picnic. In this case, designed for eight people: four peppers, cut in half, will give us eight servings.

Part of parmesan (200 g) rub on a large grater. Garlic skip through the press. Combine olive oil, cheese, basil, nuts and garlic. Mix thoroughly.

Peel two Bulgarian peppers from seeds, cut into cubes and fry in olive oil over medium heat. When the pepper is soft, add the corn and the previously prepared mixture to it. Roast a few more minutes.

Stuffing should be done at home, you can on the eve of departure for nature (fry and put in the refrigerator). Cut the remaining Bulgarian pepper across to make the boats. Remove the seeds. Put the peppers on the grill with the cut down and hold on the grill for 2-5 minutes so that they are baked from the inside. Then turn, fill and sprinkle with the remaining grated Parmesan (50 g). Roast on the grill for another 5 minutes.

Champignon

Mushrooms can also be an excellent side dish for meat. We offer you a simple, but very tasty recipe - mushrooms on the grill.

Ingredients:
   1 kg of fresh champignons;
   1 lemon;
   salt and pepper to taste.

Cooking

Mushrooms better to take fresh, not yet revealed. Before you go into the woods or to the country, they need to be pickled. It is done this way.

Wash the mushrooms and blot with a paper towel. Then pour them with the juice of one lemon, salt and pepper to taste, cover with a lid and send in the refrigerator for 5-6 hours.

At a picnic, put champignons on skewers and fry on coals. Mushrooms will lose some appearance, but inside they will be very juicy.

Potatoes in Foil

Baked potatoes - taste, familiar from childhood. Who has not eaten it, sitting by the fire and sprinkling salt, who has not burned his fingers and does not soil the ashes, cleaning it! But from the potatoes in nature you can cook a lot of dishes. For example, bake it in foil.

Ingredients:
   5 medium potatoes;
   1 medium onion;
   100 g cheddar cheese;
   150 g butter;
   1 tbsp. l Worcestershire sauce;
parsley;
   salt and pepper to taste.

Cooking

For this dish you will need a thick food foil: squares measuring 50 × 50 cm. Grease each of them with butter.

Wash the potatoes and cut into thin slices. Peel and chop the onion. Rub the cheese on a medium grater. Crumble greens. Put it all together, add Worcester sauce, salt and pepper. All these procedures are best done at home.

When the coals come up, lay out the filling on the foil and wrap the edges so that the tasty does not run away. Tomite dish on the heat about 40 minutes, until the potatoes and onions are soft.

Potatoes on skewers

This is an even easier way to cook potatoes at a May picnic. For those who love crisp.

Ingredients:
   1 kg of potatoes.
For the marinade:
   olive oil;
   lemon juice;
   mustard;
   garlic;
   paprika;
   thyme;
   rosemary;
   oregano;
   parsley.

Cooking

All the ingredients for the marinade are taken by eye, it all depends on taste preferences. Potatoes are used whole. It must be washed and boiled in uniform. The main thing - do not digest. Let the potatoes be damp inside - get ready on the grill.

Send the marinade potatoes for 1-2 hours. Then put on skewers and fry on coals until crusting.

Banana boats

There are two variants of this simple recipe: in the peel and without. In the first case, the rind replaces the foil. Read more about how to prepare the unpeeled banana to the grill, and see. And we will tell you how to cook a banana boat without a peel.

Ingredients:
   bananas (by number of people);
   marshmallows;
   chocolate;
   cinnamon or coconut chips to taste.

Cooking

Peel bananas and cut them along. Chocolate crumble into small pieces; marshmallow slice if they are large. Start the banana with chocolate and marshmallows, as shown in the photo.

Get something like a canoe. If you like cinnamon, sprinkle it with fruit. Wrap the banana in foil and fry on a wire rack.

After 5–6 minutes, you can remove it from the barbecue, uncover the foil and, having sprinkled coconut chips, enjoy the dessert. You can grab some more ice cream with you at the picnic and eat baked bananas with it.

Orange Cupcakes

"Baking in nature" sounds like masochism. In fact, everything is very simple and aesthetic.

Ingredients:
   4–5 oranges.
For the test:
   225 g of sugar;
   180 g of flour;
   160 ml of whole milk;
   60 g butter;
   80 g sour cream;
   2 chicken eggs;
   1.5 tsp. baking powder;
   0.5 tsp. salts;
   1 tbsp. l vanilla extract;
   bag of vanilla sugar.

Cooking

Make dough and blank cupcakes at home.

For the dough, mix plain and vanilla sugar. In another bowl, combine the flour, baking powder and salt. Separately, beat the eggs, sour cream and vanilla extract. Pour into the resulting mixture of flour and sugar. Continue to beat. Add softened butter. Beat up. Then slowly add milk to the dough and continue to beat at low speed. As a result, the dough will not cool, but not liquid. You can also make dough for any cupcake recipe you like.

Wash and cut oranges in half. Spoon remove the pulp from each half. Do not carefully clean the fruit, let the flesh remain on the walls of the crust. This home cooking ends.

All that remains to be done in nature is to prepare the coals and arrange the oranges into a “nest” of foil, or you can use the old metal mold for cupcakes. Three quarters fill each half with dough and send them to the coals.

The speed of baking cupcakes depends on the heat. It usually takes about 10 minutes. Check the readiness of the cupcakes by using a toothpick.

Serve cupcakes right in orange cups.

Baked apples

Another version of dessert for the May picnic is baked apples.

Ingredients:
   5 large apples;
   5 tsp. honey
   20 g of cranberries;
   5 walnuts;
   Cinnamon (optional).

Cooking

Wash the apples and remove the core with a knife. But not entirely - about half. In each apple, put one teaspoon of honey, one walnut (can be crushed) and a little bit of berries. If desired, you can add cinnamon.

Wrap each apple in foil and bake on the coals or grill until the fruit is soft.

Serve with ice cream.

Grog

Of course, a picnic can not do without drinks. May though happy with warmth, but the weather is often capricious. Therefore, it is important that there is something warming.

Grog is an alcoholic drink invented by English sailors and named after Vice Admiral Edward Vernon, nicknamed Old Grog. It was he who invented in order to save the sailors to give not pure, but diluted rum. So the recipe for grog was born.

Ingredients:
   water;
   tea (brewing);
   cognac;
   rum.

Cooking

The number of ingredients depends on the size of the pot and the company. First make strong tea, and then add brandy and rum in it in the ratio of 1 liter of tea to 5 teaspoons of brandy and 5 tablespoons of rum.

When the drink boils, pour it into cups and enjoy the pleasant warmth.

Travel Coffee

You can take a thermos with you, or you can make a fragrant drink right on the fire.

Ingredients:
5 tsp. instant coffee;
   1 l of water;
   100 g of chocolate;
   sugar to taste.

Cooking

On the coals, you can make coffee in Turkish. For this you need a Turk and a knack. A simpler option is to make coffee right in the pot or kettle on the fire.

Pour the water into the pot, bring it to a boil and add coffee. After a couple of minutes, add chopped chocolate. Make sure the drink does not run away.

When the chocolate is completely dissolved, pour the coffee into cups. Sweeten everyone to taste.

Dishes on the grill   - This is a category of meals designed for a picnic, because it is difficult to imagine that in the conditions of a normal city apartment a hostess will cook in the heat of embers. It's no secret that this kind of food is, as a rule, kebabs of any kind: meat, fish, vegetable, mushroom or any other. Less common are recipes made in a cauldron on the grill. It can be an ear or some soup, pilaf, goulash, etc.

In order for the dishes cooked on the grill to turn out really tasty you should know some rules and tricks. You need to cook only in the heat of the coal, and therefore an open flame in the grill is unacceptable.   Because of it, you risk just burning the dish.

The best wood for barbecue is fruit trees.   It is she who gives that unique taste and smell of the fire. In no case should not use logs of conifers. Because of them, the dish that you will prepare, will acquire a specific smell and taste. In addition, you can use ready-made charcoal, which today are sold in all supermarkets.

In cooking on the grill, there are some tricks. So, for example, if you are going to bake the fish entirely, then keep in mind that during the whole cooking process it can be turned over only once. If you do this every minute, you risk overdrying it. In addition, such manipulations will contribute to the fact that the ready-made fish will fall apart.

Very tasty on a brazier vegetables turn out. Just keep in mind that it will take very little time to prepare them, much less than for meat or fish. Therefore, do not overdo them. Otherwise, you will have to eat vegetables with a taste of "burning".

In addition to the standard kebabs, on the grill you can cook and rather unusual dishes. For example, you can bake fruits over coals of coal and, fill them with some sweet sauce. As a result, you will get a wonderful dessert that you can enjoy with pleasure not only children, but also adults. By the way, you will find a lot of such recipes on this site.

In general, if we talk about the best dishes cooked on the grill, then the first place, of course, will be kebabs. This is a simple to prepare and very tasty dish. It is popular among millions and is truly "popular."

So, if you are going on a picnic and pick up dishes that you would like to cook, then welcome to our website. Here is an extensive collection of photo recipes. Among them you will find both quite familiar foods and very unusual and original ones. All recipes are provided with detailed descriptions of each cooking step. In addition, each stage contains a photo, and therefore the preparation of the dish is not difficult. Join now!

Pork shashlik is the most common variant of this popular meat dish in our country, as It is nutritious, tasty and affordable. Pork for kebabs marinated in different ways. Today we want to introduce you to the recipe for its preparation on kefir. Marinade from kefir makes pork more tender and juicy. The kebab from it turns out to be incredibly appetizing, despite the fact that it is cooked surprisingly simple, which you will soon see by reading our step-by-step recipe with photos.

9326 1 510 min. 6 people

The dish that we will prepare today is very unusual, even if only to create completely unpeeled fish to create it. No need to mess around with scales, and even the head doesn’t need to be cut off. The speed of cooking - a definite plus dishes Koktal. Also, the way of cooking itself will be unusual, because for such a dish there is its own device - a cocktail. However, due to its absence, the grill with a lid will do.

4698 0 90 min. 10 people

Probably, everyone at least once in his life heard about a dish with the mysterious name “Lula kebab”. In fact, its translation is not as poetic as the sound, because from the Arabic “Lula kebab” is just “roasted meat”. So the Arabs called oblong meat meat fried on coals. The dish is also Arabic, but it has become especially popular in Central Asia. You learn about how Tatar Lyula kebab is prepared from our step-by-step recipe.

8094 1 60 min. 10 people

Kazan-kebab is a traditional meat dish of Central Asian cuisine, which is especially popular in Uzbekistan and is meat roasted in a cauldron on an open fire without prior processing (for example, pickling). Just pieces of meat that are stewed / languishing / fried in their own juice. Despite the apparent lightness, Kazan-kebab is a complex dish, because it requires constant regulation of temperature. You will learn how to cook Uzbek kazan-kebab from our recipe with a photo.

13164 0 220 min. 4 people

Pork shish kebab, probably, tried everything. However, not everyone guessed it in the cooking process to combine it with some kind of fruit garnish. It is known that pork perfectly harmonizes with vegetables and fruits that have a sour-sweet taste, for example, with pineapples. We in our recipe connected pork shish kebab with pears and lemon. It turned out a delicious dish with an interesting fruity flavor, whose added advantage was that the meat does not need to marinate for a long time. Pork tenderloin kebab for this recipe is cooked in just minutes!

2269 0 30 min. 4 people

Barbecue is a broad concept that includes both the method of cooking on ember (grilled, skewers, skewers), and equipment for it, and the dishes themselves, and a special sauce for them. We offer you a recipe for cooking pork ribs barbecue with sweet and sour Chinese sauce. The ribs baked in this way are so appetizing that it is impossible to refuse to taste at least a piece of this dish. At the same time, they are so tasty that they will surely follow the first piece again ...

9045 0 600 min. 4 people

We learned the recipe for this wonderful shish kebab salad from an Armenian who ingeniously prepared kebabs and perfectly understood the side dishes for them. The best, he called this particular salad of vegetables, baked on coals that were still hot after roasting meat. We gladly share the secrets of its preparation with you. Salad is cooked quickly and easily and at the same time is really the perfect complement to any kebab.

14907 0 40 min. 6 people

Picnic season is approaching, and at a picnic hardly anyone will give up on quality fried meat. Ideally, if it is a tender, juicy pork brisket, the recipe of cooking which on the grill, we bring to your attention. In this step-by-step recipe with a photo, you can cook pork loin both on the grill and on the homemade grilled pan. In any case, it will be an amazingly appetizing dish that will appeal to both adults and children.

8086 0 600 min. 3 people

Grill - one of the best ways to cook chicken. On it it turns out ruddy, juicy, with smoke. And if the weather is not for a picnic, you can bake the chicken in the oven all on the same grill. If you know some secrets, it will turn out almost as tasty as on coals! We have prepared for you a recipe for chicken drumsticks grilled with stuffed champignons. This dish is especially good because it turns out great on the grill and in the oven. Why not have a picnic on a rainy day?

6194 0 120 min. 3 people

3595 0 100 min. 4 people

During a picnic, it is customary to cook meat dishes on the grill. However, no less tasty and nutritious is thin pita bread baked on the grill with tomatoes and cheese. Step-by-step recipe of its preparation, we bring to your attention. In addition to the great taste, an important advantage of this dish is the speed of its preparation, since the lavash with cheese and tomatoes is prepared almost at lightning speed. Just 10 minutes in the grill on the grill - and a hearty lunch or dinner for the whole company is ready!

33985 1 20 min. 5 people

Almost any grilled fish turns out amazingly tasty. In the shops now a lot of frozen mackerel. It is much cheaper than smoked or dried, but after cooking it turns out no less tasty. We suggest you grill mackerel in foil together with mushrooms and cheese according to our step-by-step recipe with a photo. This simple and fairly quick picnic dish will delight you with an appetizing smell and unexpected, but amazingly pleasant taste combinations.

Pork shashlik in wine

Pork - one of the most popular types of meat for barbecue. However, the taste of the dish depends not only on the variety and quality of the pork meat, but also on the marinade in which it is aged. It is the marinade that makes the pork softer, and the kebab - tasty and fragrant. Try marinating pork shashlik in white wine according to our step-by-step recipe with a photo. Despite the simplicity of the technology, the dish will turn out to be tender, juicy and appetizing. With this barbecue will be any picnic!

4116 0 120 min. 6 people

Without exaggeration, we can call the fish shish kebab the quickest type of kebab in cooking. We offer to make it from sturgeon in our recipe with step by step photos. Sturgeon shashlik is extremely popular in the Azerbaijani cuisine, although many believe that in the Caucasus this dish is made only from meat (especially from lamb). In fact, this is not true, and the fish kebab there is a fairly common phenomenon, because it is easy to prepare and at the same time surprisingly juicy and tender. And what else is needed for a picnic in nature to succeed?

Chicken wings - an easily accessible and inexpensive product that is perfect for cooking kebabs. True, for the stomach, chicken is somewhat heavy, but not heavier than the traditional for this dish pork and lamb. In addition, the chicken wings according to our recipe are marinated quickly and roasted on the grill for a short time. This is a great option for picnic skewers in the country or at the cottage.

3747 0 90 min. 4 people

Since such tasty and healthy meat as turkey is now available to everyone, a variety of dishes are prepared from it, including kebabs. Turkey turkey is considered the most useful, because Turkey is a dietary product. However, there is one problem: turkey - lean meat, and therefore during heat treatment is dried very quickly. To prevent this from happening, it should be well marinated. To learn how to do this, as well as other cooking secrets, read our recipe.

Although we have consistently associated kebabs with meat, we should not forget about vegetarians either, especially since shish kebabs are made from mushrooms and vegetables! Step-by-step recipe with a photo of one of them - shish kebab of champignons - we have prepared for you today. It uses a minimum of products, practically only champignons and onions, but the dish turns out to be fragrant, tasty and in its own hearty (mushrooms are vegetable protein). And to make its taste more piquant will help a special marinade, the secrets of which we also revealed in the recipe.

6435 0 75 min. 3 people

In the Caribbean, kebabs from poultry, mostly from chicken, are incredibly popular. It is marinated in hot sauce, and then fried on a fire. With the step-by-step recipe for making such kebabs, we decided to introduce you today. True, chicken meat in our country has been replaced by a more dietary and healthy turkey, but kebabs only benefited from this. Before frying, we marinate the turkey in a sharp marinade with the addition of ginger. It will turn out to be non-trivial, satisfying, healthy and really tasty!

3744 0 205 min. 9 people

Kebab is considered one of the most ancient and favorite meat dishes in the world. And although he is known and loved in many countries, the best is considered to be the one prepared in Central Asia and the Caucasus. Today, we are sharing with you a step-by-step recipe for the original Uzbek lamb kebab strung on rosemary twigs. Have you ever tried this? Believe me, it is very beautiful and delicious!

2572 0 70 min. 2 people