Marion Grasby
Marion has a simple food philosophy that focuses on fresh flavours and tastes that satisfy. Her deep love of food and cooking has made her an intrepid eater who loves Thai street food as much as a fine dining degustation.
 
Marion is a food writer based in South Australia’s McLaren Vale wine region. She’s been cooking with the Cobb for more than seven years and is still amazed at how versatile it is, whether on the beach or the dining room table.
 

  
It’s been a cold, wet winter down here in McLaren Vale, which means outdoor entertaining is just too spine-chilling to contemplate. These cold winter nights are when my Cobb gets a regular work out as an indoor grill. A mixed grill of chicken, lamb and prawns is the perfect way to start a cosy home-cooked dinner for friends. By the time we crack open that first bottle of wine for the evening, all I need to do is fire up the Cobb. A bit of sizzle and a glass of wine later and we’re happily devouring our mixed grill starter.
 
 Cobb Mixed Grill
 
 
 
Golden Chicken Sticks

 
1 large chicken breast
½ cup natural yoghurt
1 garlic clove, grated
¼ tsp turmeric
¼ tsp chilli powder
1 tsp salt
pepper to taste

Combine the yoghurt, garlic, turmeric, chilli powder, salt and pepper in a large bowl. Cut the chicken breast into strips. Put the chicken into the yoghurt mixture and leave to marinate for about an hour.
 
Thread the chicken strips onto skewers and set aside until ready to grill.

 


Lamb Kofta

500g lamb mince
1 onion, finely chopped
2 garlic cloves, grated
½ cup breadcrumbs
2 tsp ground fennel seeds
2 tsp ground coriander seeds
1 egg
¼ cup parsley, finely chopped
1 tsp salt
pepper to taste
 
Combine lamb, onion, garlic, breadcrumbs, spices, egg, parsley, salt and pepper in a large bowl. Mix together and ‘knead’ until you get a smooth mixture.
 
Take a small lump of the mixture (a little bigger than a golf ball) and roll into a ball. Insert a skewer into the ball and mould the lamb into a sausage shape. Set aside until ready to grill.

 

 


Cucumber Raita
 
¼ cup cucumber, diced
½ cup natural yoghurt
1 tsp ground cumin seeds
 
Mix together cucumber, yoghurt and cumin seeds. Spoon into a serving bowl.
 

 


Butter-flied Garlic Prawns
 
500g raw prawns, unshelled
80g butter, softened
2 Tbsp garlic, finely chopped
1 tsp salt
pepper
 
Mash together the butter, garlic and salt. Set aside.
 
To prepare the prawns, remove the head and snip off the legs with a pair of scissors. With a serrated knife, butterfly each prawn by cutting through its back towards the belly without slicing all the way through. Remove any veins and rinse briefly with water. Lay out the butter-flied prawns on a large plate, shell side down. Smear generous spoonfuls of garlic butter onto the flesh of each flattened out prawn. Season with pepper. Set aside until ready to grill.
 
If you don’t want to fiddle around with the prawns, simply shell completely and grill as they are. You can spoon dollops of the garlic butter on top of them as they grill.

 

 

To Cook and Serve
 
2 Tbsp vegetable or olive oil
 
Cobb fuel: 1 Cobble Stone or 10 heat beads
 
Light the Cobb and place the Cobb Grill over the heat. When hot, brush the grill with oil. Grill Golden Chicken Sticks and Lamb Kofta until cooked. You can put the Cobb lid on to speed up the process and help the Lamb Kofta to cook through. Serve with Cucumber Raita.
 
To cook the prawns, simply brush the grill with more oil and place the prawns, shell side down, on the hot grill. Put the Cobb lid on for a couple of minutes until the prawns are cooked. Serve with plenty of napkins and bowls of lemon water to clean messy, garlicky fingers.