Paella Mixta
A truly authentic Mallorcan specialty—paella! And this one, made according to the original recipe from the Mallorca Food Club using the MONOLITH Kamado Grill—an extraordinary taste experience!
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MONOLITH is culinary art
Discover the infinite world of kamado recipes from MONOLITH, where every creation is culinary art. Our variety of kamado recipes offers something for every taste - from sophisticated main dishes to tempting desserts. This collection reflects the limitless possibilities that the grill opens up for your kitchen and has been specially designed for the kamado grill. Whether you're new to the world of grilling or a seasoned chef, our Kamado recipes will expand your culinary horizons and transform every meal into an exceptional experience.
Paella Mixta
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Lamb Köfte
Lamb Köfte—with melted cherry tomatoes and chilled yogurt, cooked on the MONOLITH Kamado Grill fire plate.
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Oriental leg of lamb from the MONOLITH Dutch oven
Recipe for an oriental leg of lamb, with fine rice and a yogurt-mint sauce, prepared in the MONOLITH Grill Firepot.
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Dingle lamb - grilled lamb chops with salicornia, wild thyme & a touch of Ireland
A simple, honest dish. Straight from the grill and full of flavor. The best of lamb, refined with wild herbs and the salty bite of fresh salicorne (sea asparagus). Add...
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Rabbit low'n'slow from the kamado grill
Rabbit from the kamado grill, low & slow at 130 °C - not just a hit at Easter!
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Wild boar leg with smashed dumplings
A classic braised dish, including a side dish from the Dutch oven. Perfect for the kamado grill!
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Surf 'n' Turf Trøndelag style
Experience the surf 'n' turf Trøndelag style: tender pieces of lamb fillet and fresh scallops are grilled on the rotisserie at high heat. The recipe was developed exclusively for Monolith...
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Fallow veal steaks with grilled romaine and chili garlic olive oil
Few ingredients, great taste! Juicy and tender Steaks made from local venison, crispy side dishes & spicy oil - that's how you to create your perfect barbecue dish with game...
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Loin of venison with pumpkin wedges, fan potatoes and wild mushrooms
A hot tip not just for Halloween: venison loin with pumpkin slices and fresh wild mushrooms from the kamado grill!
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Grilled leg of venison
A boneless leg of venison is cut open and stuffed into incised pockets with a paste made from bacon, garlic, parsley, thyme, rosemary, anchovy fillets and balsamic vinegar. Stabilized with...
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Fresh haunch from the hay bed
Enjoy a tender leg of fresh venison cooked in a Dutch oven on an aromatic bed of hay with garlic, rosemary and thyme. Accompanied by caramelized chanterelles and golden-brown potato...
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Mediterranean leg of lamb with Lagrein sauce
Leg of lamb is seasoned with salt, pepper and rosemary, roasted in a Dutch oven and stewed with onions, carrots, leeks and tomatoes in red wine. Garlic rounds off the...
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Leg of lamb with mixed vegetable pan
Leg of lamb is boned and marinated overnight in a marinade of lime juice, olive oil, garlic and rosemary. Grilled on the rotisserie, its juices drip onto a pan of...
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