Please make sure to read the enclosed Ninja® Instructions prior to using your unit.
Recipe List Your guide to grilling like a pro Welcome to the Ninja® Grill recipe guide. From here, you’re just a few pages away from recipes, tips and tricks and helpful hints. Now open the lid and let’s get grilling.
Cyclonic Grilling TECHNOLOGY Super-hot 265°C grilling chamber gives you the fast, juicy, chargrilled results you want by using the high-density, cast-aluminum, grilling surface and cyclonic air that circulates around food.
More flavour. Less smoke. Always use recommended oils After hundreds of hours of recipe testing, our chefs have paired For less smoke, use oils with a high smoke point, like vegetable, your favourite foods with a recommended temperature setting coconut, grapeseed or avocado oil instead of olive oil. that will maximise grill flavours while minimising smoke. If you choose to cook ingredients at a higher temperature with olive oil, it may result in more smoke.
Cooking best practices Carry-over cooking This occurs when meat continues to cook after it’s removed No two pieces of protein are alike and, for that reason, from the grill. For the best results, we recommend removing they’ll never cook the same. That’s why we recommend paying meat 5°C before actual internal cooking temperature is reached. close attention to the sizes of meat listed in our cooking charts. See the chart below.
Marinades Flavour-Building Tasty Marinades, Zesty Spice Rubs, and Irresistible Dipping Sauces For the following recipes, add all ingredients to a bowl and mix well. These marinades and spice rubs call for coarse salt— ensure you use that and not fine-grain salt. Use spice rubs liberally. Season meat or vegetables generously and allow to sit at room temperature for 30 minutes before grilling—this will promote evenness and faster cooking.
Spice Rubs Dipping Sauces MAKES: APPROX. 240G | SEASON: GENEROUSLY STORE: UP TO 6 MONTHS IN AN AIRTIGHT CONTAINER AWAY FROM LIGHT AND HEAT MAKES: APPROX.
Kickstarter Recipe Grilled Sirloin Steak & Asparagus PREP: 10 MINUTES | PREHEAT: APPROX. 8 MINUTES | COOK: 12 MINUTES | MAKES: 2–4 SERVINGS | PROGRAM: GRILL K INGREDIENTS Ground black pepper, as desired 2 uncooked Sirloin steaks (400-450g each) 2 tablespoons vegetable oil, divided 1 bunch asparagus, trimmed Salt, as desired DIRECTIONS Rub each steak on all sides with 1 tablespoon vegetable oil, then season with salt and pepper, as desired.
Kickstarter Recipe Teriyaki Marinated Salmon PREP: 5 MINUTES | MARINATE: 1–12 HOURS | PREHEAT: APPROX. 8 MINUTES | COOK: 7–9 MINUTES | MAKES: 4 SERVINGS PROGRAM: GRILL INGREDIENTS 4 uncooked skinless salmon fillets 240ml teriyaki marinade DIRECTIONS Place fish fillets and teriyaki sauce in a large resealable plastic bag or container. Move fillets around to coat evenly with sauce. Refrigerate for at least 1 hour and up to 12 hours. Insert grill plate in unit and close lid.
Kickstarter Recipe Barbecue Chicken Breasts PREP: 5 MINUTES | PREHEAT: APPROX. 8 MINUTES | COOK: 23–25 MINUTES | MAKES: 4 SERVINGS | PROGRAM: GRILL INGREDIENTS 4 frozen boneless, skinless chicken breasts Salt, as desired 2 tablespoons vegetable oil, divided 240ml prepared barbecue sauce Ground black pepper, as desired DIRECTIONS Insert grill plate in unit and close lid. Select GRILL, set temperature to MEDIUM and set time to 25 minutes. Select START/STOP to begin.
MAINS V E G E TA R I A N GRILLED CAULIFLOWER STEAKS WITH GREEK SALSA V PREP: 20 MINUTES | PREHEAT: APPROX. 8 MINUTES | COOK: 17 MINUTES | MAKES: 2 SERVINGS PROGRAM: GRILL GRILLED HALLOUMI AND RED PEPPER SKEWERS V MAINS V E G E TA R I A N PREP: 15 MINUTES | PREHEAT: APPROX. 8 MINUTES | COOK: 6 MINUTES | MAKES: 4 SERVINGS PROGRAM: GRILL INGREDIENTS DIRECTIONS INGREDIENTS DIRECTIONS 1 head cauliflower, leaves and stem removed 1 Cut cauliflower into two 5cm “steaks”; reserve remaining cauliflower.
MAINS BEEF SPICY BEEF BURGERS WITH SMOKED CHEDDER CHEESE AND PICKLED JALAPEÑO SMOKEY STEAK FAJITAS PREP: 20 MINUTES | PREHEAT: 8 MINUTES | COOK: 19-23 MINUTES | MAKES: 4 SERVINGS PROGRAM: GRILL MAINS BEEF PREP: 10 MINUTES | PREHEAT: APPROX. 8 MINUTES | COOK: 8 MINUTES | MAKES: 4 BURGERS PROGRAM: GRILL INGREDIENTS DIRECTIONS 750g beef mince, divided 1 Insert grill plate in unit and close lid. Select GRILL, set temperature to HIGH and set time to 8 minutes. Select START/STOP to begin preheating.
MAINS CHICKEN CHICKEN TACOS WITH QUICK PICKLED ONIONS SAUSAGE & PEPPER HOTDOGS PREP: 15 MINUTES | MARINATE: 1 HOUR | COOK: 15-17 MINUTES | MAKES: 4 SERVINGS PROGRAM: GRILL PREP: 15 MINUTES | PREHEAT: APPROX.
MAINS PORK PORK LOIN WITH CRACKLING K BBQ PORK CHOPS PREP: 5 MINUTES | PREHEAT: APPROX. 8 MINUTES | COOK: 6-8 MINUTES | MAKES: 4 SERVINGS PROGRAM: GRILL MAINS PORK PREP: 5 MINUTES | PREHEAT: APPROX. 3 MINUTES | COOK: 1 HOUR 15 MINUTES MAKES: 4 SERVINGS | PROGRAM: ROAST INGREDIENTS INGREDIENTS DIRECTIONS 1 Insert grill plate in unit and close lid. Select GRILL, set temperature to MEDIUM and set time to 8 minutes. Select START/STOP to begin preheating.
MAINS LAMB TANDOORI LAMB CHOPS PREP: 10 MINUTES | PREP: 2-12 HOURS | PREHEAT: APPROX. 8 MINUTES | COOK: 20 MINUTES MAKES: 4 SERVINGS | PROGRAM: GRILL INGREDIENTS DIRECTIONS 200g Greek yogurt 1 In a small bowl, make marinade by mixing together Greek yogurt, milk, garlic, ginger, lemon juice, cumin, garam masala, paprika and chilli powder. Coat chops well with marinade and refrigerate for at least two hours or overnight. Before grilling, allow lamb to sit at room temperature for 30 minutes.
MAINS FISH FROZEN COD AND VEGETABLE PARCELS GRILLED GARLIC & HERB FLATBREAD PREP: 15 MINUTES | PREHEAT: APPROX. 8 MINUTES | COOK: 15-18 MINUTES MAKES: 2 SERVINGS | PROGRAM: GRILL PREP: 30 MINUTES | RISE: 60-90 MINUTES | PREHEAT: APPROX. 8 MINUTES COOK: 16 MINUTES | MAKES: 8 FLATBREADS PROGRAM: GRILL V INGREDIENTS DIRECTIONS INGREDIENTS 300g new potatoes, sliced 1cm thick, par-boiled for 10 minutes 1 Place half the potatoes in the centre of one piece of foil.
S NACKS & SIDES V FRENCH FRIES WITH PARMESAN & GARLIC MAYO PREP: 15 MINUTES | PREHEAT: APPROX. 3 MINUTES | COOK: 20–22 MINUTES MAKES: 5–6 SERVINGS | PROGRAM: AIR FRY INGREDIENTS DIRECTIONS 450g frozen french fries 1 Insert crisper basket unit and close lid. Select AIR FRY, set temperature to 190°C, and set time to 22 minutes. Select START/STOP to begin preheating.
S NACKS & SIDES MEXICAN STREET CORN PREP: 10 MINUTES | PREHEAT: APPROX. 8 MINUTES | COOK: 12 MINUTES | MAKES: 4 SERVINGS PROGRAM: GRILL INGREDIENTS DIRECTIONS 4 corn on the cob 1 Insert grill plate in unit and close lid. Select GRILL, set temperature to MAX and set time to 12 minutes. Select START/STOP to begin preheating.
NASHVILLE HOT FRIED CHICKEN PREP: 20 MINUTES | MARINATE: 8 HOURS | PREHEAT: APPROX.
S NACKS & SIDES COCONUT PRAWNS APPLE TARTE TATIN PREP: 15 MINUTES | RISE: 60-90 MINUTES | PREHEAT: APPROX. 3 MINUTES COOK: 6 MINUTES | SERVES: 4-6 APPETIZER SERVINGS PROGRAM: AIR FRY PREP: 20 MINUTES | PREHEAT: APPROX. 3 MINUTES | COOK: 45-50 MINUTES MAKES: 6 SERVINGS | PROGRAM: BAKE INGREDIENTS DIRECTIONS INGREDIENTS 30g plain flour 1 In a medium sized bowl, mix flour and chilli powder. In a second bowl, crack egg and whisk well. In a third bowl, mix coconut and panko.
Grill Chart INGREDIENT TIP For less smoke, we recommend rubbing your food with vegetable oil before grilling. PLEASE NOTE All times are minimum cook times. Please ensure that your food has reached a safe temperature before consumption. Reference tables on page 7 for more details.
Grill Chart, continued INGREDIENT TIP For less smoke, we recommend rubbing your food with vegetable oil before grilling. PLEASE NOTE All times are minimum cook times. Please ensure that your food has reached a safe temperature before consumption. Reference tables on page 7 for more details.
Grill Chart, continued INGREDIENT TIP For less smoke, we recommend coating your vegetables with vegetable oil before grilling.
Air Fry Chart INGREDIENT For best results, shake or toss often. AMOUNT PREPARATION TOSS IN OIL TEMP COOK TIME VEGETABLES Asparagus 2 bunches Whole, trim stems 2 Tsp 200°C 12–14 mins Beetroot 6 small or 4 large Whole None 200°C 45–60 mins Bell peppers (for roasting) 4 Whole None 200°C 20–25 mins Broccoli 2 heads Cut in 2.5cm florets 1 Tbsp 200°C 12–16 mins Brussels sprouts 900g Cut in half, remove stems 1 Tbsp 200°C 15–18 mins Butternut squash 1.3kg Cut in 2.
Air Fry Chart, continued INGREDIENT AMOUNT For best results, shake or toss often.
Dehydrate Chart INGREDIENTS TIP W hen dehydrating meats and fish, it is recommended to ROAST at 170°C for 1 minute as a final step in order to fully pasteurise the food. PREPARATION TEMP DEHYDRATE TIME Apples Cut in 3mm slices, remove core, rinse in lemon water, pat dry 60°C 7–8 hours Asparagus Cut in 2.
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