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Active Fire Time: 20 minutes       Total Time: 1 hour

Come together and enjoy those occasional pleasant days in the winter when, despite the cold, it feels like a glimpse of spring. Add a dash of culinary flair to your winter day get-togethers. Discover how to grill perfectly charred prawns and veggies alongside Chef Santiago Gomez and the Keveri H1. Seize the opportunity to savor these fleeting winter moments and make memories that will warm our hearts long after the snow melts away.

Ingredients

Serves 2+

3 to 4 jalapeños

1.2 teaspoons minced garlic

1 small white onion

1 cup chopped cilantro

Juice of 4 limes

2 teaspoons rice vinegar

2 tablespoons olive oil

1 teaspoon rock salt

10 to 12 prawns

4 hearts of artichokes

8 to 10 asparagus spears

2 heads of romaine lettuce

1 medium-sized sweet pepper

1 teaspoon minced garlic

1 small white onion

4 tablespoons olive oil

1 tablespoon sesame seeds

1 1/2 teaspoons of salt

 

Supplies:

2-3 lb natural briquettes or lump charcoal

High-Temperature Gloves

A blender or mixer

 

Preparation

Step 1:

Fast Grill Mode (630ºF - 720ºF). Light your Keveri H1 in the Fast Grill Mode and wait for it to reach approximately 630°F.

Step 2: 

To marinate the prawns, go ahead and make salsa verde. Combine jalapeño, garlic, white onion, cilantro, lime juice, salt, rice vinegar, and olive oil in a blender. Blend until smooth, pour the sauce over the prawns, and refrigerate for 1 hour.  

Step 3: 

Season artichoke hearts, asparagus spears, and romaine lettuce with rock salt and olive oil before grilling.

Step 4:

Blend garlic, white onion, sweet pepper, olive oil, sesame seeds, and salt until well mixed to prepare the vinaigrette. Set aside for dressing the grilled romaine lettuce.

Step 5:

With the Keveri H1 in Fast Grill Mode, set to approximately 630°F, grill the seasoned vegetables: romaine lettuce for about 3 minutes, asparagus for around 5 minutes, and artichoke hearts for approximately 8 minutes. Once the temperature reaches 650°F, add the marinated prawns and cook for 3 minutes on each side. If desired, add more cilantro green sauce during grilling. Serve hot and enjoy!

 

Cook's Notes:

Maximize flavor and texture by grilling the romaine lettuce with the core intact, keeping it crisp. As for tastier prawns, marinate them for even longer than an hour before grilling. Reserve some salsa for basting, this will infuse each bite with incredible flavors. Enjoy!

 

Share With Us

Post what you cook using the Keveri H1 on social and tag us @Keveri. usa #KeveriFam

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How To Light Up Your Keveri H1 for the Fast Grill Mode

Fast Grill Mode Mode Ignition