We’ve always loved experimenting with under-the-radar veggies and grilled kohlrabi tops our list for its crisp texture and earthy sweetness that grilling brings to life. Originating from the cabbage family in Europe it’s a versatile root that’s packed with nutrients and perfect for summer barbecues.
In our kitchen we’ve discovered how simple grilling techniques turn kohlrabi into a flavorful star whether sliced as steaks or skewered with herbs. Join us as we share easy recipes that’ll inspire you to fire up the grill and add this gem to your repertoire.
Ingredients
As grilling enthusiasts, we love how simple, fresh ingredients can elevate kohlrabi’s crisp texture and earthy sweetness on the grill. Below, we’ve organized the ingredients for our favorite grilled kohlrabi recipes—steaks and skewers—based on how they’re typically used in preparation. This ensures you have everything ready for a seamless cooking experience.
Grilled Kohlrabi Steaks
For this straightforward recipe, start with the main vegetable and build to seasonings and oils that enhance its natural flavors during grilling.
- Kohlrabi: 2 medium bulbs, peeled and sliced into ½-inch thick steaks for even grilling and a perfect char.
- Olive oil: 2 tablespoons, for brushing to prevent sticking and add a subtle richness.
- Salt: 1 teaspoon, for seasoning to draw out the vegetable’s inherent sweetness.
- Black pepper: ½ teaspoon, freshly ground for a peppery kick that complements the grill’s smokiness.
- Garlic: 2 cloves, minced to infuse a aromatic depth right before grilling.
Skewered Grilled Kohlrabi
Here, we focus on ingredients that work well for threading and marinating, starting with the kohlrabi and moving to complementary veggies and flavors for a vibrant, skewered dish.
- Kohlrabi: 4 small bulbs, peeled and cut into 1-inch cubes to ensure they cook quickly and evenly on the skewers.
- Bell peppers: 2 medium, assorted colors and cut into chunks for colorful contrast and a sweet, smoky bite.
- Onions: 1 large, cut into wedges to add a mild sharpness that caramelizes beautifully.
- Fresh herbs: A handful of rosemary and thyme, chopped to infuse herbal notes during grilling.
- Olive oil: 1 tablespoon, for lightly coating the skewers to promote even browning.
- Lemon juice: From 1 lemon, freshly squeezed to brighten the flavors and create a simple marinade.
Required Tools and Equipment
To prepare our grilled kohlrabi steaks and skewers seamlessly, we recommend gathering essential tools that ensure safety, efficiency, and optimal results. Building on the ingredients we’ve outlined, these items help transform fresh kohlrabi into flavorful grilled dishes with minimal effort.
Tools for Grilled Kohlrabi Steaks
For this recipe, focus on tools that handle larger pieces and even heat distribution:
- Grill or Grill Pan: A charcoal or gas grill provides authentic smoky flavors, while a sturdy grill pan works indoors for consistent results.
- Tongs: Use heat-resistant tongs to flip the kohlrabi steaks without piercing them, preserving their crisp texture.
- Sharp Knife and Cutting Board: A high-quality chef’s knife for slicing kohlrabi bulbs into even ½-inch steaks, paired with a stable cutting board to avoid slips.
- Basting Brush: Ideal for applying olive oil evenly, enhancing the earthy sweetness of the kohlrabi as it grills.
Tools for Grilled Kohlrabi Skewers
These tools support threading and quick cooking of smaller pieces:
- Grill or Grill Pan: Same as above, but ensure it’s preheated to medium-high for quick charring of skewered veggies.
- Skewers: Metal skewers for durability and reusability, or pre-soaked wooden ones to prevent burning during grilling.
- Tongs: Essential for turning skewers uniformly, ensuring all sides get that vibrant, caramelized finish.
- Sharp Knife and Cutting Board: For cubing kohlrabi and chopping add-ins like bell peppers and onions into uniform 1-inch pieces.
- Mixing Bowl: A medium-sized bowl for tossing ingredients with olive oil and herbs before skewering.
| Tool/Item | Recommended Quantity | Alternatives |
|---|---|---|
| Grill or Grill Pan | 1 | Indoor electric grill |
| Tongs | 1 pair | Spatula for larger pieces |
| Sharp Knife | 1 | Serrated knife for tougher veggies |
| Cutting Board | 1 | Bamboo or plastic options |
| Basting Brush | 1 | Silicone brush for easy cleaning |
| Skewers | 6–8 (for 4 servings) | Reusable metal vs. disposable wooden |
| Mixing Bowl | 1 medium | Any large bowl for marinating |
Instructions
Now that we have gathered our fresh kohlrabi and essential tools, let’s walk through the steps to create grilled kohlrabi steaks and skewers. We promise these simple instructions will yield a crispy, flavorful dish that highlights the vegetable’s natural crunch and smoky essence.
Prepare the Kohlrabi
First, we start by prepping the kohlrabi to ensure even cooking and maximum flavor absorption. For the kohlrabi steaks, begin with 2 medium kohlrabi bulbs: rinse them under cold water to remove any dirt, then peel the tough outer skin using a sharp knife for smooth, even slices. Slice each bulb into 1/2-inch thick rounds, yielding about 4-6 steaks per bulb, and place them in a mixing bowl.
For the kohlrabi skewers, take 4 small kohlrabi bulbs, wash and peel them as above, then cut into 1-inch cubes to create bite-sized pieces. In a separate bowl, toss the cubes with 1 cup of chopped bell peppers and onions, along with fresh herbs like rosemary or thyme. Drizzle with 2 tablespoons of olive oil and 1 tablespoon of lemon juice, then season with salt and black pepper—massage the mixture gently to coat everything evenly, allowing the bright, zesty flavors to infuse for 10-15 minutes.
Grill the Kohlrabi
With our kohlrabi prepped, we move to the grill to transform these humble vegetables into a smoky delight. Preheat your grill or grill pan to medium-high heat (around 400°F) for optimal charring—aim for visible grill marks that enhance the earthy sweetness and add a satisfying crispness.
For the kohlrabi steaks, use heat-resistant tongs to place the rounds directly on the grill grates, brushing them with a light coat of olive oil for a golden sear. Grill for 4-5 minutes per side, flipping once, until you hear the sizzle and see tender, caramelized edges that release an irresistible, grilled aroma. For the kohlrabi skewers, thread the marinated cubes, peppers, and onions onto metal skewers, then grill for 6-8 minutes, rotating every 2 minutes to ensure even cooking—the vegetables will soften slightly while developing a vibrant, charred exterior that amplifies their fresh, herbaceous notes.
Serve
Once grilled, we transfer the kohlrabi steaks and skewers to a serving platter immediately to preserve their warm, smoky texture. Arrange the steaks whole for a hearty presentation or slice them into wedges, and keep the skewers intact for easy sharing—drizzle with extra lemon juice and sprinkle fresh herbs on top to boost the bright, tangy flavors. Pair with grilled proteins or a light salad to complement the vegetable’s crisp bite and make this dish the star of your summer barbecue.
Make-Ahead Instructions
To make grilling kohlrabi steaks and skewers even more convenient for our busy readers, we often prepare components in advance. This approach saves time during your barbecue and keeps the kohlrabi‘s crisp texture and earthy sweetness intact. Below, we break down the steps for each recipe, focusing on safe preparation, storage, and reheating to ensure optimal flavor and nutrition.
Preparing Grilled Kohlrabi Steaks Ahead
We recommend prepping kohlrabi steaks up to 24 hours in advance to minimize last-minute work. Follow these steps for a seamless process:
- Step 1: Rinse and peel the kohlrabi bulbs as outlined in our earlier instructions, then slice them into ½-inch thick steaks.
- Step 2: In a mixing bowl, toss the steaks with olive oil, salt, black pepper, and minced garlic to enhance their natural flavors.
- Step 3: Place the seasoned steaks in an airtight container, layering them with parchment paper to prevent sticking.
- Step 4: Refrigerate the container for up to 24 hours. This allows the flavors to meld, making the steaks even more succulent when grilled.
When you’re ready to grill, simply remove the steaks from the fridge and let them sit at room temperature for 10-15 minutes. Grill as per our step-by-step guide for that freshly grilled char.
Preparing Grilled Kohlrabi Skewers Ahead
For skewers, we find that assembling them ahead not only builds anticipation but also infuses the ingredients with vibrant herbs and citrus notes. Here’s how we do it:
- Step 1: Cut the kohlrabi into 1-inch cubes and chop bell peppers, onions, and fresh herbs as specified in the ingredients list.
- Step 2: In a large mixing bowl, combine the kohlrabi cubes, vegetables, and herbs with olive oil and lemon juice for a zesty marinade.
- Step 3: Thread the ingredients onto metal or pre-soaked wooden skewers, ensuring even distribution for uniform cooking.
- Step 4: Arrange the skewers in a single layer on a baking sheet, cover with plastic wrap, and refrigerate for up to 12 hours to preserve their crispness and bold flavors.
To finish, grill the skewers directly from the fridge, rotating as needed for even charring. In our experience, this method keeps the dish’s colorful appeal and nutritional benefits, like the high vitamin C content in kohlrabi, at their peak.
Storage and Reheating Tips
Proper storage is key to maintaining quality. We suggest the following guidelines, summarized in the table below for quick reference:
| Item | Storage Method | Maximum Time | Reheating Instructions |
|---|---|---|---|
| Kohlrabi Steaks | Airtight container in fridge | 24 hours | Grill directly; no additional reheating needed |
| Kohlrabi Skewers | Covered baking sheet in fridge | 12 hours | Grill as is; avoid microwaving to retain texture |
By following these make-ahead strategies, we help you enjoy grilled kohlrabi recipes with less hassle and more flavor at your next gathering.
Conclusion
We’re thrilled you’ve explored grilled kohlrabi with us. It’s a fantastic way to add fresh flavors to your barbecues and boost your meals’ nutrition.
As we wrap up let’s encourage you to experiment and make these recipes your own – you’ll discover how simple veggies can elevate everyday gatherings. Trust us it’s a game-changer for your grilling adventures.
Frequently Asked Questions
What is kohlrabi and why should I grill it?
Kohlrabi is a crisp, nutrient-packed vegetable from the cabbage family with an earthy sweetness that grilling enhances, making it perfect for summer barbecues. It’s versatile, easy to prepare, and offers health benefits like vitamins and fiber. Grilling brings out its natural flavors, turning it into a delicious side or main dish that’s both tasty and nutritious.
What ingredients are needed for grilled kohlrabi steaks?
For grilled kohlrabi steaks, you’ll need medium kohlrabi bulbs, olive oil, salt, black pepper, and garlic. These simple ingredients highlight the vegetable’s natural taste. Prep by peeling and slicing the bulbs, then season before grilling for a flavorful, healthy dish ready in minutes.
What ingredients are needed for grilled kohlrabi skewers?
The skewers recipe calls for small kohlrabi cubes, bell peppers, onions, fresh herbs, olive oil, and lemon juice. This mix creates a vibrant, flavorful dish that’s easy to assemble. Toss everything together for a colorful, nutritious option that’s great for sharing at gatherings.
What tools are essential for grilling kohlrabi?
You’ll need a grill or grill pan, heat-resistant tongs, a sharp knife, a cutting board, and a basting brush for steaks. For skewers, add metal or pre-soaked wooden skewers and a mixing bowl. These tools ensure even cooking and safe handling, making the process straightforward and efficient.
How do I prepare and grill kohlrabi steaks?
Start by rinsing, peeling, and slicing medium kohlrabi bulbs into steaks. Preheat your grill to medium-high, brush with olive oil, season, and grill for 4-5 minutes per side until tender and charred. Serve hot, garnished with herbs and lemon juice, paired with proteins or salads for a complete meal.
How do I prepare and grill kohlrabi skewers?
Cut kohlrabi into cubes and mix with bell peppers, onions, herbs, oil, and lemon juice. Thread onto skewers, preheat the grill to medium, and cook for 6-8 minutes, rotating for even charring. This method keeps everything juicy and flavorful, ideal for quick summer cookouts.
Can I prepare grilled kohlrabi in advance?
Yes, you can prep kohlrabi steaks and skewers ahead by slicing, seasoning, and storing in the fridge for up to 24 hours. This saves time and lets flavors develop. Grill directly from the fridge for best results, ensuring a crisp texture without sogginess at your next event.