Charcoal mixed grill — cookly.recipes

One fire, five things, and an order of cooking that gets them all to the table hot.

WHAT YOU GET

The chef's hidden note — the technique no cookbook prints
Every component built from scratch, each with its own spec
Films on choosing and judging the produce before you buy it
Gross and net gram weights for every ingredient, per portion
Time and temperature at each stage, as run in the restaurant
A photo at every step that can go wrong
Substitutions for anything hard to find where you live
What usually goes wrong, and what to do about it

Yours for good once bought. Updates from the chef included.

BEFORE YOU BUY

Equipment: Charcoal grill, Skewers, Tongs
Allergens: Milk, Gluten
Method: 34 steps · 13 photographed · 6 filmed
Components: 4 made from scratch
Films: 3, 18 min

4 RECIPES INSIDE THIS RECIPE

Each with its own weights, steps and timings

The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».

Yoghurt marinade

Film

A marinade of thick yoghurt, grated onion juice, oil and pepper paste that clings to the chicken.

Shop marinades are acid-heavy and scorch over coals; yoghurt browns slowly and keeps the thigh meat juicy.

Thick yoghurt000 g
Onion000 g
Something cured000 g
A hard cheese000 g
The bitter leaf000 g

Steps: 6
Time: 4.3 h
Hands-on: 20 min

Makes About 400 g, enough for 1.2 kg chicken thigh · mix fresh; marinated meat keeps 24 hours refrigerated

The night before, or 4 hours minimum before the fire is lit

Weights and method unlock on purchase

Pepper paste rub

A stiff rub of red pepper paste, garlic, oil and dried herbs worked into the lamb with no liquid.

A wet marinade steams the lamb over coals; a rub this thick sticks, dries slightly and builds a crust.

Red pepper paste000 g
Garlic000 g
Something cured000 g
A hard cheese000 g
The bitter leaf000 g

Steps: 5
Time: 2.2 h
Hands-on: 10 min

Makes About 180 g, coats 1.5 kg lamb · the paste alone keeps 10 days refrigerated under oil

Rub the lamb 2 hours ahead; the paste itself up to 10 days ahead

Weights and method unlock on purchase

Smoked aubergine cream

Film

Whole aubergines charred on the coals until collapsed, then the flesh chopped with yoghurt, garlic and oil.

The smoke only comes from burning the skin on live coals — oven-roasted or jarred aubergine tastes of nothing.

Aubergine000 g
Garlic000 g
Something cured000 g
A hard cheese000 g
The bitter leaf000 g

Steps: 9
Time: 1 h
Hands-on: 25 min

Makes About 450 g from 3 large aubergines · keeps 3 days refrigerated, do not freeze

Char them while the first coals are still fierce, or up to a day ahead

Weights and method unlock on purchase

Sumac onions

Onions sliced paper-thin, salted and rinsed, then tossed with sumac, parsley and a little oil.

Salting and rinsing takes the raw burn out of the onion so it cuts the fat instead of fighting the meat.

Red onion000 g
Salt000 g
Something cured000 g
A hard cheese000 g
The bitter leaf000 g

Steps: 6
Time: 35 min
Hands-on: 15 min

Makes About 300 g · dress within 1 hour, salted onion keeps 2 days undressed

Salt the onions while the grill heats, dress them at the pass

Weights and method unlock on purchase

WEIGHED

INGREDIENTS

A taste of the list · the rest locked

A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.

Chicken thighs000 g
Lamb000 g
Aubergine000 g
New potatoes000 g
Yoghurt000 g
Smoked something000 g
A whole bulb000 g
Cold-pressed oil000 g
Aged for weeks000 g

The full list, weighed, unlocks on purchase

WATCH BEFORE YOU SHOP

3 films · 18 min

Most of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.

CHOOSING7:00

Buying lamb for skewers: cut, fat, thickness

KIT6:00

Building a two-zone charcoal fire

TECHNIQUE5:00

The order of the grill — timing chart

METHOD

STEP BY STEP — 34 STEPS

13 photographed · 6 filmed

Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 13 of the 34 carry a photo of what it should look like at that moment, and 6 carry a short clip for the parts a still cannot show.

Hardest step: judging when the coals are ready — step 20 of 34.

01
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview
02
03
04
05
06
+ 28 more steps, timed and photographed

WHERE IT USUALLY GOES WRONG

3 things Emre Yılmaz watches for every service. You can read what they are right now — the answer to each one comes with the recipe.

01
Skewers that do not spin
What to do about it
02
Resting on warm flatbread
What to do about it
03
When to move to the cool side
What to do about it

The chef's hidden note

The two-zone build and the timing chart that keeps nothing waiting.

Written by Emre Yılmaz. Visible only to people who bought this recipe.

Read it — $2.99

NOTES FROM THE KITCHENS

71 verified cooks · 86% said it worked

Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.

PAY $2.99 ONCE

71 people cooked it, 86% got it right, and that is the entire reason it costs $2.99 rather than nothing. In 129 more cooks the price becomes $6.99. Your copy never does.

One payment · Yours for good · No subscription