Quantity: 1 portion
Grilling time:

    • Halloumi cheese 4 minutes
    • Zucchini 10 minutes

Halloumi cheese is a traditional semi-hard cheese from Cyprus. It doesn’t melt or crumble when heated, making it ideal for grilling. It’s a perfect ingreditent for salads, grilled vegetables, sandwiches, as well as sauces such as jam and honey.


  • Halloumi cheese (200-250 gr)
  • 1-2 zucchini
  • A handful of radishes
  • Lambs lettuce
  • Salt
  • Pepper
  • Olive oil
  • Balsamic vinegar


Remove the halloumi cheese from the package, dry it with kitchen paper, slice it to uniform strips, then place it on the EcoGrill on 200°C for a minute, two on both sides. Wash the zucchini, then cut them lengthwise, marinate with olive oil, salt and pepper, then grill on the EcoGrill on 220°C for 5 minutes on both sides. Add halloumi cheese on one half of the plate, and on the another half zucchini. In between, add lamb’s lettuce and sliced radishes . Sprinkle balsamic vinegar on top. Enjoy!


Quantity: 1-2 portions
Grilling time: 6 minutes

Caramelized watermelon is a perfect refreshment during the summer, which will give any dish a slightly exotic taste. For all lovers of sweet-salty combinations, this is a must-have recipe.


  • Watermelon
  • Arugula
  • 50g feta cheese
  • Olive oil
  • Alceto balsamic vinegar
  • Roasted hazelnuts


Cut the washed watermelon into thick pieces. Grill the watermelon on 180°C for 3 minutes on both sides. First put the arugula on the plate, then arrange the caramelized watermelon. Put feta cheese on the top, then drizzle with olive oil and alceto vinegar. If desired, add roasted hazelnuts. Enjoy!


Quantity: 1 portion
Grilling time: 6 minutes

Piadina is a traditional Italian tortilla. There are various fillings and each has its own name. Both salty and sweet versions exists and the inevitable filling of salty ones is definitely cheese, which melts perfectly in the crust of this unleavened dough.



  • 500g flour
  • 170ml warm water
  • 70g fat 
  • 1 tablespoon salt
  • 1 teaspoon baking soda

FILLING (for 1 portion)

  • 200g mozzarella
  • 100g cheese
  • 100 g prosciutto
  • Arugula/ baby spinach


All ingredients for the dough mix well until smooth. Then let the dough rest for 30 minutes. Divide the mass into 8 equal balls and then roll them out with a rolling pin in the shape of a pancake, about 5 mm thick. Grill the piadina on the EcoGrill at a temperature of 180°C for 3 minutes on both sides. When you remove them from the grill, cover them with a rag. In order to melt cheese perfectly, first arrange a thicker layer of cheese on the warm piadina, then the prosciutto and arugula. Enjoy!


Quantity: 1 porcija
Grilling time:
Salmon 7 minutes
Vegetables 7-10 minutes

Salmon is a mild-tasting fish with a rich, slightly oily taste. Apart from being delicious, salmon is very healthy and rich in vitamins. With the combination with vegetables, you will get a perfectly nutritionally balanced lunch or dinner.


  • Piece of salmon (200g)
  • Eggplant
  • Zucchini
  • Bell pepper (green, red)
  • Salt
  • Pepper
  • Olive oil
  • Lemon


Marinate the salmon in olive oil, with salt and pepper. Grill it for 4 minutes on one side and 3 minutes on the other side on 240°C. It is preferable that it is not overcooked (then it becomes white) so that the taste is more complete, and it should retain a slightly pink color during grilling. Cut vegetables as desired, season in the same way and arrange next to the salmon. Grilling time for eggplant is about 7 minutes, while zucchini and peppers should be grilled for about 10 minutes in total. At the end, when you serve the dish, squeeze two or three drops of lemon and sprinkle coarse sea salt on top. Enjoy!


Quantity: 1 portion
Grilling time: 11 minutes

Crispy bun, melting cheese and a leaf of lettuce, it’s a combination that will make you hungry, even if you’re not. This dish goes perfectly with crispy baked potatoes or french fries.


  • 250g of ground beef
  • Slice of tomato
  • Cheddar cheese
  • Lettuce leaf
  • BBQ sauce
  • Bun


Bake the shaped beef patty for 6 minutes on one side and 5 minutes on the other side on 210°C. Then put a sheet or two of cheddar cheese on the baked flat patties at the end, so that it melts. Cut the bun in half and heat it slightly on the EcoGrill, grill from the inside for a few minutes. Put BBQ sauce, chopped green salad, burger with cheese and finally a slice of tomato in the bun. Enjoy!


Quantity: 1 portion
Grilling time: 7-8 minutes

Ćevapi is grilled dish of minced meat with the origins in the Balkans and represents a regional speciality. Usually, they are served in the group of 5 or 10 pieces, with a flatbread.


  • 200 g of ground beef (10 pieces)
  • Bun/ flatbread
  • Chopped onion
  • 1-2 tablespoons of sour cream („kajmak“)


Grill the kebabs on the EcoGrill on 200°C for 7-8 minutes, until they got golden brown colour. Cut the bun in half, heat it a little on the grill. Finely chop the onion and add kebabs, onions and sour cream. Enjoy!