One of the great joys of live fire cooking is preparing multiple dishes over the same bed of glowing charcoal. While each ingredient demands a slightly different approach, they all benefit from the clean heat, subtle smoke and theatre that only real fire can provide.

This GrillBox cook combines three favourites. Traditional yakitori chicken skewers glazed with a sweet savoury tare sauce, a whole seabass grilled simply with lemon and herbs, and a thick cut pork tomahawk seasoned with a bold dry rub and cooked until perfectly juicy.

Together they showcase the versatility of the GrillBox Robata Frame and demonstrate how a single charcoal fire can take you from delicate seafood to rich pork and perfectly caramelised chicken.

Serves

4 to 6

Preparation Time

45 minutes

Cooking Time

30 to 40 minutes

Equipment

• GrillBox Fire Cooking System
• GrillBox Robata Frame
• Bamboo or metal skewers
• ETI Thermapen

Yakitori Chicken

Combine the soy sauce, mirin, sake and sugar in a saucepan and simmer gently until reduced by approximately one third.

Cut the chicken thighs into bite sized pieces and thread onto skewers with sections of spring onion.

Season lightly with sea salt.

Cook over medium charcoal heat on the Robata Frame, turning regularly.

Brush repeatedly with the tare glaze during the final stages of cooking until beautifully caramelised.

Cook until the chicken reaches an internal temperature of 74°C.

Whole Seabass with Lemon & Herbs

Pat the fish dry and lightly score both sides.

Season generously with salt and pepper.

Fill the cavity with lemon slices, parsley and thyme.

Brush with olive oil.

Cook over moderate charcoal heat on the Robata Frame, turning carefully.

The skin should blister and crisp while the flesh remains moist and delicate.

Cook until the thickest part of the fish flakes easily.

Serve immediately with grilled lemon.

Pork Tomahawk with Punchy Dry Rub

Combine all rub ingredients.

Coat the pork tomahawk generously and allow to sit for 30 minutes.

Cook over medium charcoal heat, turning regularly to build colour and crust.

Move slightly further from the fire if flare ups occur.

Cook until the internal temperature reaches approximately 63°C.

Rest for 10 minutes before serving.

Bringing Everything Together

With the fish resting and the pork carving beautifully, finish the yakitori with one final brush of tare glaze and serve everything straight from the grill.

This style of cooking is exactly what the GrillBox was designed for. Different ingredients, different techniques and different cooking times, all managed over the same bed of glowing charcoal.

The result is a feast that captures everything we love about outdoor cooking: simple ingredients, live fire and great company.

Fire Note

When cooking multiple dishes together, think in terms of heat zones. Position delicate items such as fish further from the hottest embers, while pork and yakitori can tolerate more direct radiant heat. The Robata Frame makes it easy to manage several dishes simultaneously without losing control of the fire.

Serving & Pairing

Serve with grilled flatbreads, charred vegetables and a crisp green salad.

For wine, try a chilled Portuguese Alvarinho or a light, fresh red such as Niepoort Nat Cool Tinto. Cold Japanese lager is also an excellent match for the yakitori.