We are the GRILLNINJAS!
Sam, Hanna, Marleen and Max (from left) in action for the GRILLNINJAS ®
The GRILLNINJAS ® started in 2019 with a pilot project in a primary school in the Harz region and have made it their mission to strengthen the nutritional competence of children and young people. During joint barbecues in exciting participatory events, they show how healthy food can be integrated into everyday life without too much effort.
In this way, children and young people are introduced to lesser-known foods that are preferably regional and organic in a playful way and without being judged. The GRILLNINJAS ® concept brings fun and color to nutrition, trusts its target group to do a lot after prior instruction and thus ensures a wonderful community experience. FIRE&FOOD is the media partner of GRILLNINJAS ® and gathered the first impressions at a recipe shoot near Goslar.
Chicken skewers on rosemary stalks with beetroot couscous and yoghurt dip
The recipe is calculated for 4 adults, which is about 6 to 8 portions for children. The use of organic ingredients is recommended, but all vegetables should still be washed thoroughly with hot water and then rubbed dry before preparation.
Ingredients:
• 400–500 g chicken breast
(alternatively smoked tofu)
• BBQ seasoning as desired
(here: Kids BBQ by Royal Spice)
• fresh rosemary stalks as skewers
• 500 ml beetroot juice
• 250g couscous
• 300 ml vegetable stock
• Salt pepper
• Rapeseed oil or olive oil
For the yoghurt dip:
• 1 cup of natural yoghurt
• ½ bunch of chives
• Agave syrup
• Salt
• Pepper
Preparation:
Cut the chicken breast into pieces of about 2-3 cm and season with the BBQ seasoning, or simply with salt and pepper. Then put the pieces on the rosemary stalks.
Prepare the grill for indirect grilling or use a grill plate. Grill on both sides at around 180 °C, turning several times until a core temperature of at least 72 °C is reached.
For the couscous, bring the stock and beetroot juice to the boil in a saucepan. Roast the couscous in a little oil in a pan and deglaze with some (approx. ¾) of the liquid. Bring to the boil briefly, then cover and leave to rest. Stir every few minutes and add a little oil towards the end. If the couscous is too dry, add a little more of the liquid and stir well. The couscous should be nice and fluffy and grainy. The pot and pan can be used on the grill; some gas grills have an extra side burner or a sizzle zone for this purpose.
For the dip, put the yoghurt in a bowl and finely chop the chives. Add to the yoghurt and mix well. Season with agave syrup, salt and pepper.
All-in-one tool for real GRILLNINJAS:
The gas regulator key from GRILLNINJAS allows you to have an even easier and more comfortable grilling experience. With one side, you can connect and disconnect the small bottle regulator to the gas bottle valve with less effort. The other side is for securely screwing the hose connections. Thanks to the smart handling of the gas bottle key, you have a firm hold. Last but not least: The gas bottle key also has an integrated bottle opener, so you always have everything you need to hand when grilling.
More about GRILLNINJAS can be found on the web at www.grillninjas.de
