Coyote Outdoor Living

Category: Recipes

  • Detroit Style Pizza

    Detroit Style Pizza

     

    Detroit Style Pizza

    • Coyote Outdoor 30″ Hybrid Multi-Fuel Outdoor Pizza Oven

    Pizza Dough:

    • 650 g High Protein Flour
    • 8 g Malt Powder
    • 315 g Cold Water
    • 15 g Salt
    • 15 g Olive Oil
    • 4.5 g Active Dry Yeast
    • 110 g Warm Water (for activating the yeast)

    Pizza Sauce:

    • 56 oz Crushed Tomato
    • Crushed Red Pepper Flakes (to taste)
    • 2 tbsp Dried Basil (or to taste)
    • 3 tbsp Garlic Powder (or to taste)
    • 2 tbsp Salt (or to taste)
    • 1/2 cup Olive Oil (use garlic infused olive oil to pack an extra punch)

    Veggie Supreme Toppings:

    • 8 oz Shredded Cheddar Cheese (for the Frico crust)
    • 8 oz Shredded Mozzarella (for the cheese base)
    • 8 oz Shredded Provolone (for the cheese base)
    • Red Onion (sliced; to taste)
    • Baby Portabella Mushrooms (sliced; to taste)
    • Cherry Tomatoes (to taste)
    • Mini Bell Peppers (sliced; to taste)
    • Kalamata Olives (to taste)
    • Parmigiano-Reggiano Cheese (grated)

    Pepperoni Burrata Toppings:

    • 8 oz Shredded Cheddar Cheese (for the Frico crust)
    • 8 oz Shredded Mozzarella (for the cheese base)
    • 8 oz Shredded Provolone (for the cheese base)
    • 6 oz Pepperoni slices
    • Burrata Cheese (to taste)
    • Basil Pesto (to taste)
    • Hot Honey (drizzle; to taste)
    • Parmigiano-Reggiano Cheese (grated )

    Prepare the Dough

    1. Bloom the Yeast: In a small bowl, combine warm water and yeast. Let sit until foamy.

    2. Mix Dry Ingredients: On a clean surface, create a well with the high-protein flour and malt powder.

    3. Incorporate the Liquid: Pour the yeast mixture into the well and begin mixing. Slowly add cold water while incorporating the flour.

    4. Add Salt and Olive Oil: After about 3-4 minutes of mixing, add the salt and olive oil. Continue mixing until a dough forms.
    5. Knead the Dough: Knead for about 4-5 minutes until smooth.
    6. First Rise: Transfer the dough to a proofing box or bowl, cover, and refrigerate for 24-48 hours.

    Prepare the Sauce

    1. Combine Ingredients: In a large mixing bowl, add crushed tomatoes, dried basil, dried oregano, garlic powder, salt, and chili flakes. (Play with the dry ingredients for the sauce until you get the perfect sauce for your taste)

    2. Incorporate Olive Oil: Drizzle in the olive oil and stir until evenly combined.
    3. Set Aside: Cover and set aside until ready to use. This sauce does not require cooking but should be gently warmed before adding to the pizza.

    Par-Bake the Dough

    1. Portion the Dough: After the first rise, divide into 450-500g portions.

    2. Prepare the Pan: Coat a deep, rectangular pizza pan with olive oil.

    3. Stretch the Dough: Gently stretch the dough to cover the bottom of the pan.
    4. Second Rise: Cover and let the dough proof at room temperature until puffy.
    5. Par-Bake: Preheat the Coyote Hybrid Pizza Oven to 350°F and bake for 10 minutes until set.

    Assemble the Pizza

    1. Apply Frico Layer: Sprinkle shredded cheddar cheese along the edges of the pan for the crispy cheese crust.

    2. Add Base Cheese: Spread mozzarella and provolone over the dough.

    3. Add Toppings for Veggie Supreme: Distribute vegetables evenly over the cheese.

    4. Add Toppings for Pepperoni Pizza: Arrange pepperoni slices over the cheese.

    Final Bake

    1. Increase Oven Temperature: Preheat to 500-550°F.

    2. Bake: Place the assembled pizza back in the oven for 8-10 minutes until the cheese base is melted and the frico crust is golden, crispy.

    Add Finishing Touches

    1. Dislodge the Pizza: Use a spatula to carefully loosen the edges of the pizza from the pan.

    2. For Veggie Supreme: After baking, spoon your pizza sauce over the pizza and sprinkle with freshly grated Parmigiano-Reggiano.

    3. For Pepperoni Pizza: Top with burrata cheese, drizzle with basil pesto, sprinkle with Parmigiano-Reggiano, and finish with a hot honey drizzle.

    4. Slice into Portions: Let the pizza cool briefly and slice into six equal portions.

    5. Serve and Enjoy: Let the flavors meld for a moment before serving warm.

  • Cooking with Coyote: Peters Pasta Edition – Detroit Style Pizza Episode Recap

    Cooking with Coyote: Peters Pasta Edition – Detroit Style Pizza Episode Recap

    In this episode of Cooking with Coyote, Pittsburgh-based chef and influencer Ryan Peters—best known for his pasta-making expertise—steps outside to fire up the Coyote Hybrid Pizza Oven and create a Detroit-style pizza masterpiece. With its signature thick crust, crispy cheese edges, and robust flavors, this pizza is a showstopper.

    Ryan walks us through the full process—from crafting the perfect dough to using the frico technique for that iconic caramelized cheese edge and experimenting with a variety of toppings to satiate your taste. Using the Coyote Hybrid Pizza Oven, he demonstrates how precise temperature control and multi-fuel functionality can take pizza-making to the next level.

    What Makes Detroit-Style Pizza Unique?

    Unlike traditional Neapolitan or New York-style pizzas, Detroit-style pizza is baked in a deep rectangular pan, giving it a thick, airy crust. The signature frico crust—achieved by lining the edges with cheese before baking—creates a crispy, caramelized border that makes every bite irresistible. Sauce is typically added after baking, allowing the toppings and crust to take center stage.

    Crafting the Perfect Dough

    The foundation of any great pizza is the dough, and Ryan shares his expert approach. While the full recipe and step-by-step instructions can be found here, keep reading for some key takeaways from his method:

    • Let the dough ferment for 24-48 hours for optimal flavor development.
    • Using malt powder enhances the texture and color of the dough
    • A slow mix of ingredients, including high-protein flour, cold water, and olive oil, creates a well-structured dough.
    • Once prepared, the dough should be proofed for at least 12 hours before use.

    Sauce Simplicity

    Ryan’s pizza sauce is all about freshness and simplicity. He uses crushed tomatoes, dried herbs, and his homemade garlic olive oil, balancing flavors without overcomplicating the process. The sauce is never cooked beforehand—only warmed right before adding it to the pizza, preserving its bright, fresh taste.

    Prepping the Dough for Baking

    Once the dough is proofed and portioned, it’s time for a par bake—a crucial step for achieving the pizza’s signature structure.

    1. The dough is stretched into a deep square pan coated with garlic olive oil.
    2. It’s baked at 300°F for 5-10 minutes in the Coyote Hybrid Pizza Oven.
    3. This partial bake sets the crust, ensuring a crisp bottom and airy interior.

    Creating the Frico Edge

    One of the signatures of the Detroit Style Pizza is that crispy, cheesy edge on the crust. Before adding toppings, Ryan sprinkles freshly grated cheddar cheese along the edges of the par-baked dough. As it bakes, this cheese caramelizes against the pan, creating the iconic crispy frico crust that makes Detroit-style pizza so special.

    Building the Pizzas

    Detroit-Style Veggie Supreme Pizza

    Ryan’s first creation is a vibrant, flavor-packed veggie supreme pizza featuring:

    • Red onion, baby portabella mushrooms, cherry tomatoes, mini bell peppers, and Kalamata olives.
    • A base of shredded mozzarella and provolone.

    Pro Tip: Ryan prefers to use mini bell peppers in his pizza toppings because they have a slightly sweeter taste which adds a nice contrast to the entire slice.

    Baking & Final Touches

    • The pizza is baked at 550°F for 8-10 minutes in the Coyote Hybrid Pizza Oven.
    • After baking, the signature post-bake tomato sauce is spooned over each slice.
    • A final dusting of freshly grated Parmigiano-Reggiano ties everything together.

    Detroit-Style Pepperoni, Hot Honey & Burrata Pizza

    For those who love a combination of savory, sweet, and creamy, Ryan’s second pizza delivers:

    • Pepperoni as the primary topping before baking.
    • A base of shredded mozzarella and provolone.

    Baking & Final Touches

    • Baked at 500°F for 8-10 minutes.
    • Once out of the oven, it’s topped with burrata, basil pesto, and fresh Parmigiano-Reggiano.
    • A light drizzle of hot honey adds the perfect finishing touch.

    Pro Tip: Using ingredients that contrast temperature and texture make for the most enjoyable pizza experience.  Pairing that cool and creamy burrata on top of the hot and crispy pepperoni help achieve that. 

    The Power of the Coyote Hybrid Pizza Oven

    Throughout the cooking process, Ryan highlights why he loves using the Coyote Hybrid Pizza Oven:

    • Gas-powered efficiency for quick heat-up times.
    • Multi-fuel versatility—use wood for a traditional smoky flavor.
    • Precision temperature control, making it easy to adjust for different styles of pizza.

    Try These Recipes at Home

    Ready to recreate these Detroit-style pizzas in your own backyard? Find the full step-by-step recipes and ingredient lists here, and discover how the Coyote Hybrid Pizza Oven can elevate your outdoor cooking experience.

    For more Cooking with Coyote episodes, stay tuned to our blog and follow us on social media for the latest recipes and chef collaborations!

  • Jet Tila’s Cooking with Coyote: Episode 5 Recap – Mediterranean Feast

    Jet Tila’s Cooking with Coyote: Episode 5 Recap – Mediterranean Feast

    In the fifth episode of Jet Tila’s Cooking with Coyote, Jet and Ali Tila demonstrate just how versatile outdoor cooking can be by preparing a stunning Mediterranean feast. This episode showcases the robust flavors of the Mediterranean, featuring Beef Kefta Kebabs, Homemade Pita Bread, and a fluffy, garlicky sauce called Toum. With the help of their Coyote Outdoor Grill and Multi-Fuel Pizza Oven, Jet and Ali show how outdoor cooking can elevate your everyday meals into something extraordinary.

    The Heart of the Dish: Beef Kefta Kebabs

    Jet begins by creating Beef Kefta Kebabs, a classic Mediterranean dish made with spiced ground beef or lamb. The key to a good kefta is using the right blend of spices and a bit of technique.

    Jet combines ground beef with grated onion (to add moisture and flavor), fresh parsley, garlic, and a blend of aromatic spices, including cumin, smoked paprika, sumac, and coriander. With expert precision, he shapes the seasoned meat onto skewers, pinching ridges for even cooking. Using the Coyote Outdoor Grill, Jet sears the kebabs to perfection, achieving a smoky, charred exterior while keeping the inside juicy and tender.

    Pro Tip from Jet: Don’t use lean meat for kebabs. A higher fat content ensures the kebabs stay moist and flavorful during grilling.

    The Homemade Element: Pita Bread

    While Jet handles the kebabs, Ali steps in to make pita bread from scratch—a process that’s both fun and rewarding. Starting with a yeast mixture, Ali adds yogurt, eggs, and olive oil for a slightly tangy twist on traditional pita.

    After letting the dough rise, Ali shapes it into individual balls, rolls them out, and cooks them in the Coyote Outdoor Multi-Fuel Pizza Oven. The high heat gives the pita bread its signature puff, creating light, airy pockets perfect for scooping sauces or wrapping around kebabs.

    Ali’s Tip: A pizza oven is ideal for pita because it mimics the intense heat of traditional ovens, giving the bread its authentic flavor and texture.

    The Finishing Touch: Toum (Garlic Sauce)

    No Mediterranean meal is complete without toum, the creamy garlic sauce that adds a bold punch to every bite. Jet prepares this sauce in a food processor, blending garlic, oil, and lemon juice into a smooth emulsion. The result is a fluffy, garlicky delight that pairs perfectly with the kebabs and pita bread.

    Jet’s Insight: “Toum is all about patience—alternating oil and lemon juice slowly creates that luscious texture.”

    The Mediterranean Fusion

    Once everything is ready, Jet and Ali assemble a stunning mezze platter featuring the kefta kebabs, pita bread, toum, hummus, and Shirazi salad. Each bite is a celebration of bold spices, fresh herbs, and smoky flavors from the grill.

    Jet emphasizes that an outdoor kitchen isn’t just for burgers and hot dogs—it’s a place to explore and elevate global cuisines. With a little creativity, you can turn your backyard into a culinary destination.

    Jet’s Outdoor Cooking Tips

    Jet and Ali share their tips for making the most of your outdoor appliances:

    • Coyote Outdoor Grill: Perfect for high-heat grilling to achieve those beautiful char marks.
    • Coyote Multi-Fuel Pizza Oven: Excellent for creating authentic breads and pizzas with the right balance of heat and texture.

    Seasoning & Emulsion: Take your time to build flavor—whether mixing spices or blending sauces, patience is key.

    Recipe and Resources

    🍢 Beef Kefta Kebabs: Get the recipe
    🥖 Homemade Pita Bread: Learn how to make it
    🧄 Toum: Master the garlic sauce

    Coyote Outdoor Appliances Used

    For more Mediterranean-inspired recipes and outdoor cooking tips, follow Coyote Outdoor on social media. Stay tuned for more culinary adventures with Jet Tila as he shows you how to transform your outdoor kitchen into a global flavor haven!

  • Jet Tila’s Cooking with Coyote: Episode Recap – Pineapple Chicken & Roasted Vegetables

    Jet Tila’s Cooking with Coyote: Episode Recap – Pineapple Chicken & Roasted Vegetables

    In this flavorful episode of Jet Tila’s Cooking with Coyote, Chef Jet Tila showcases the versatility of outdoor cooking by combining a classic poultry dish with bold, tropical flair. Jet takes us step-by-step through the process of creating a stunning Pineapple Chicken mounted on a fresh pineapple “throne,” paired with a medley of perfectly roasted vegetables and finished with a tangy pineapple vinaigrette. With the help of his trusted Coyote outdoor appliances, Jet demonstrates how your outdoor kitchen can elevate even the simplest ingredients into an unforgettable meal.

    The Main Event: Pineapple Chicken

    Jet kicks off the episode by introducing his flavorful twist on the popular beer can chicken—by replacing the beer can with a pineapple. The result? A dish that’s tender, juicy, and packed with tropical notes.
    To start, Jet prepares a brine for the chicken, explaining how a simple blend of salt, sugar, acid, and aromatics infuses the bird with moisture and flavor. After brining for up to 24 hours, the chicken is patted dry (inside and out) and seasoned with a custom spice rub featuring paprika, garlic, onion, coriander, cumin, and thyme.

    The showstopper, though, is how Jet mounts the chicken onto a pineapple base. This ingenious technique not only infuses the meat with sweetness but also makes for an eye-catching presentation.

    Pro Tip: Tuck the wings behind the bird (full nelson style) to ensure even cooking.

    The Perfect Roast: Cooking on the Grill
    Using indirect heat on the Coyote outdoor grill, Jet transforms his setup into a high-heat convection oven, cooking the chicken at 450-475°F. By placing the chicken on the “off” side of the grill while the other side remains on high, he creates a controlled environment that evenly roasts the bird to golden perfection.

    Jet reminds viewers to use a meat thermometer to check doneness—aiming for 160°F in the breast and 165°F in the thigh for juicy, fully cooked chicken.

    The Supporting Cast: Roasted Vegetables

    Jet’s side dish is a colorful blend of Treviso, endive, asparagus, fennel, carrots, shallots, and green beans—a perfect accompaniment to the pineapple chicken. He emphasizes roasting vegetables in large chunks to preserve their natural sweetness and achieve that perfect charred exterior.

    His secret to flavorful roasted veggies? Olive oil, salt, and pepper. Sometimes, simplicity wins.

    Pro Tip: Use a cast-iron pan in your outdoor oven or grill to lock in flavor and retain heat evenly.

    The Finishing Touch: Pineapple Vinaigrette

    To tie the whole meal together, Jet creates a bright and zesty pineapple vinaigrette using the leftover pineapple pieces. Here’s what goes into this simple yet elevated dressing:

    • Pineapple
    • Dijon mustard (for flavor and emulsion)
    • Tarragon vinegar
    • Meyer lemon juice
    • Olive oil (streamed in slowly to create a silky emulsion)
    • Fresh herbs like thyme and finely chopped shallots

    Jet’s Tip: Stick to a ratio of 1 part acid to 3 parts olive oil for a balanced vinaigrette. The result is a tangy, aromatic dressing that enhances the roasted vegetables and ties back to the pineapple-infused chicken.

    Plating & Presentation

    Jet’s final presentation is as impressive as the flavors. He plates the whole roasted chicken in the center of a large platter, surrounding it with the roasted vegetables and drizzling everything with the pineapple vinaigrette.

    This “family-style” spread is the perfect blend of rustic and refined—ideal for entertaining. Jet encourages viewers to get hands-on with their food and enjoy a fun, interactive meal with friends and family.

    A golden-brown, spice-rubbed whole chicken sits upright on a pineapple base, surrounded by a colorful medley of roasted vegetables, including carrots, green beans, and shallots. The dish is presented on a white plate atop a wooden cutting board in an outdoor kitchen, with a cast-iron skillet and a Coyote Outdoor grill in the background.

    Jet’s Outdoor Cooking Essentials

    As always, Jet proves that anything you can cook indoors, you can cook even better in your outdoor kitchen. His key takeaways for maximizing your outdoor cooking experience:

    • Use indirect heat for slow roasting.
    • Don’t be afraid to season generously—especially when cooking outside where flavors can dissipate.
    • Invest in versatile tools like cast-iron pans and high-performance appliances to elevate your cooking.

    Recipes and Resources

    Coyote Outdoor Appliances Used

    For more outdoor cooking inspiration, follow Coyote Outdoor Living on social media and stay tuned for more innovative recipes and expert tips from Jet Tila. Whether you’re cooking for family or hosting an outdoor dinner party, this episode shows that bold flavors and creativity make all the difference!

  • Sweet and Savory Pineapple Vinaigrette

    Sweet and Savory Pineapple Vinaigrette

    Sweet & Savory Pineapple Vinaigrette

    • Blender
    • Ingredients:
    • 2 cups pineapple (reserved from the throne – refer to “Pineapple Beer Can Chicken” recipe)
    • Olive oil
    • Tarragon or champagne vinegar
    • Dijon mustard
    • Lemon juice
    • Fresh thyme
    • Chopped shallots
    • Salt & pepper
    1. Blend Vinaigrette: In a blender, combine pineapple, mustard, vinegar, lemon juice, salt, and pepper. Slowly add olive oil to emulsify.
    2. Finish: Stir in fresh thyme and chopped shallots.

    Pineapple Vinaigrette adds a sweet and tangy kick to your dishes, blending fresh pineapple with Dijon mustard, vinegar, and lemon juice. Emulsified with olive oil and finished with thyme and shallots, this dressing is the perfect balance of sweet and savory.

  • Multi-Fuel Oven Roasted Veggies

    Multi-Fuel Oven Roasted Veggies

     

    Multi-Fuel Oven Roasted Vegetables

    • Coyote Hybrid Multi-Fuel Pizza Oven
    • Ingredients:
    • Carrots
    • Fennel
    • Radicchio
    • Shallots
    • Asparagus
    • Endive
    • Green Beans
    • Olive oil (salt, and pepper)
    1. Instructions:
    2. Prep Vegetables: Roughly chop vegetables and toss with olive oil, salt, and pepper.
    3. Roast Vegetables: Place vegetables in a cast iron skillet and roast in a 500°F pizza oven until charred on the outside.

    Jet also shows how to perfectly char Rustic Vegetables in the Multi-Fuel Pizza Oven.

  • Pineapple “Beer Can” Chicken

    Pineapple “Beer Can” Chicken

     

    Pineapple “Beer Can” Chicken

    • Coyote Outdoor 36″ Built-In S-Series Gas Gril
    • Coyote Outdoor 30″ Hybrid Multi-Fuel Outdoor Pizza Oven
    • Ingredients:
    • 3-5 lb whole chicken
    • 1 pineapple (for the “throne”)
    • Wooden skewers (for extra support)
    • Brine:
    • 8 cups water
    • 1/2 cup salt
    • 1/4 cup sugar
    • 2 lemons (sliced)
    • Fresh thyme
    • 1 TBSP black peppercorns
    • Chicken Rub:
    • 2 tbsp paprika
    • 2 tbsp salt
    • 1 tbsp garlic powder
    • 1 tbsp onion powder
    • 1 tbsp dried thyme
    • 2 tsp ground cumin
    • 2 tsp ground coriander
    • 2 tsp black pepper
    1. Instructions:
    2. Brine Chicken: Bring water, salt, and sugar to a boil in a large pot. Turn off heat and add lemons, thyme, and black peppercorns. Once cooled, submerge chicken in brine and refrigerate overnight.
    3. Prepare Pineapple Throne: Cut off the top of the pineapple, score around the bottom, and remove the rind to create the “throne.” Save extra pineapple for the vinaigrette.
    4. Rub Chicken: After brining, pat the chicken dry, inside and out. Apply the spice rub evenly.
    5. Mount Chicken: Place the chicken on the pineapple throne, securing it with skewers.
    6. Cook Chicken: Heat grill to 450-475°F and cook over indirect heat until the internal temperature reaches 160-165°F.

  • Garlic Crack Sauce Recipe (Toum)

    Garlic Crack Sauce Recipe (Toum)

     

    Garlic Crack Sauce Recipe (Toum)

    • 1 cup peeled garlic cloves
    • 2 tsp of salt
    • 3 cup neutral oil
    • 1/2 cup lemon juice

    1. Add garlic cloves into a food processor and add the kosher salt to the garlic cloves. Process for a minute until the garlic becomes finely minced. Make sure to scrape down the sides of the food afterwards.

    2. While the food processor is running, slowly pour one to two tablespoons of oil, then stop and scrape down the bowl. Continue adding another tablespoon or two until the garlic starts looking creamy.

    3. Once the garlic looks emulsified by the few tablespoons of oil, increase the speed of pouring the oil and alternate with the 1⁄2 cup of lemon juice until all the oil and lemon juice is incorporated. This will take about 15 minutes to complete.

    4. Transfer the sauce into a glass container and cover with a paper towel in the fridge overnight. Makes about 4 cups.

    Discover the bold and addictive flavor of Garlic Crack Sauce, also known as Toum. This creamy Lebanese garlic sauce is made from just four simple ingredients: garlic, salt, neutral oil, and fresh lemon juice. The result is a rich, emulsified sauce that adds a zesty kick to any dish. Perfect for spreading on sandwiches, drizzling over grilled meats, or using as a dip for veggies and bread, this versatile sauce is sure to become a staple in your kitchen. Whip up a batch and let its vibrant flavors elevate your meals.

  • Ali Tila’s Pita Bread

    Ali Tila’s Pita Bread

     

    Ali Tila’s Handmade Pita Bread

    Yields 8 pieces of pita bread

    • Coyote Hybrid Multi-Fuel Oven
    • 1 1/4 cups 285 ml warm water
    • 1 tbsp 15 g instant yeast
    • 1/2 tbsp 8 g sugar
    • 1 extra large egg
    • 1/8 cup 30 ml olive oil
    • 3/4 cups 165 ml unsweetened plain yogurt
    • 4 3/4-5 cups 1070 g All-purpose flour plus more for kneading
    • 1/2 tsp baking powder
    • 1/2 tbsp 7 g salt

    1. In the mixing bowl of a stand mixer, combine the warm water, instant yeast and sugar. Stir with a whisk until it’s combined.

    2. Let it stand until a thick raft forms on top, about 10-15 minutes.

    3. In a separate bowl, beat the egg, olive oil and yogurt until well combined.

    4. Add this to the water/yeast mixture.

    5. Add flour, baking powder, and salt to the mixture and knead on low speed with the dough hook attachment for 10 minutes.

    6. Stop the mixer and scrape down the sides of the bowl, releasing the dough from the sides.

    7. Continue mixing it on low speed until the dough completely pulls away from the sides of the bowl, about 5 more minutes. The dough should be smooth, soft and slightly sticky.

    8. Remove the bowl from the mixer and scrape down the sides of the bowl releasing the dough.

    9. Cover it and let it stand in a warm spot in the kitchen until it doubles in volume, about one hour.

    10. Turn out the dough on a very lightly floured work surface. Gently deflate the dough by punching it down.

    11. Scale it into 3 – 4 ounce portions. Round the portions into balls and space them two inches apart on a sheet pan lightly dusted with flour.

    12. Cover it loosely with a towel or plastic wrap. Let it stand in a warm spot for about 15-20 minutes or until the balls are puffy and tender when poked with a finger.

    13. Roll the balls into 8 to 9-inch ovals.

    14. Lightly dust them with flour to prevent the rounds from sticking to each other.

    15. Preheat your grill to high and allow to preheat at least 10 minutes. This can also be cooked in a cast iron skillet in a 500-degree oven.

    16. Lightly spray raw bread with oil and place them on the preheated grill.

    17. Once the rounds brown and puff, turn them over, about 45 seconds.

    18. Continue cooking them for an additional 45 seconds. Stack them on top of each other to prevent the rounds from drying out.

    Experience the delight of homemade pita bread with Ali’s Pita Bread recipe. This easy-to-follow guide yields seven perfectly soft and fluffy pita breads, ideal for grilling or baking. With a rich blend of yogurt, olive oil, and a hint of sweetness from sugar, these pita rounds puff up beautifully on the grill, delivering a golden-brown crust with a tender interior. Perfect for sandwiches, dips, or enjoying warm straight off the grill, this recipe brings a taste of Mediterranean comfort to your kitchen.

  • Jet Tila’s Mediterranean Kefta Kabobs

    Jet Tila’s Mediterranean Kefta Kabobs

     

    Jet Tila’s Meditteranean Kefta Kabobs

    • 2 lbs. ground beef
    • 1 tbsp medium yellow onion (grated, drained in a strainer)
    • 5 cloves garlic (smashed)
    • 4 tbsp finely chopped parsley
    • 1 tsp ground sumac
    • 2 tbsp ground cumin
    • 1 tsp ground coriander
    • 1 tbsp paprika
    • 1/2 tsp ground cinnamon
    • 1 tsp Kosher salt
    • 1/4 tsp ground black pepper
    • 2 tbsp Extra virgin olive oil
    1. Soak the skewers in warm water, reserve.

    2. Smash the garlic, then mince finely, along with the parsley.

    3. If preparing by hand, grate the onion and press out the excess liquid.

    4. If using a food processor, rough chop the onion, then process to fine pieces. Scrape down the bowl and process again as needed. Transfer to a strainer or several layers of paper towels to remove excess liquid.

    5. Return to the processor, and add garlic, parsley, spices, salt, pepper, and olive oil. Process until well integrated.

    6. In a bowl large enough to mix, include the ground beef, onion, garlic and parsley mixture, all the spices, salt and pepper, and EVOO.

    7. With clean hands, gently mix the beef with the seasonings. It may start out crumbly, but it should come together like a loose ball of dough. Do not overmix, or the kefta will be tough.

    8. Divide into golf ball sized portions, approximately 2 ounces each.

    9. Lightly roll into a football shape, then flatten to approximately 1/2”.

    10. Pierce with the skewer, place in a container, cover and hold in the refrigerator for at least two hours, which allows the flavors to develop, like marinating.

    11. Grill on one side until well marked, about 2 minutes, flip and cook for another 2 minutes for medium (135 F internal temp) or desired doneness.

    *Makes a great appetizer in a smaller size.

    Jet Tila’s Mediterranean Kefta Kabobs are a flavorful and aromatic dish, perfect for grilling. Made with ground beef mixed with grated onion, garlic, parsley, and a blend of spices like cumin, coriander, sumac, and cinnamon, these kabobs are shaped into football-like portions and skewered. After resting in the fridge to let the flavors meld, they’re grilled to perfection, creating a deliciously seasoned, juicy bite. Whether served as an appetizer or main course, these kabobs are sure to impress with their bold Mediterranean flavors. Yields 18 two-ounce pieces.