It’s no coincidence that at every pool party or cookout this summer, people naturally gather around the grill. It’s not just because we’re transfixed by the wafting aromas of sizzling meat; the spectacle of flame-licked veggies slowly blistering and charring; or the waves of heat billowing out from its depths. The grill isn’t just a place to prepare a meal, it’s a hub for community — where new connections are made; milestones are celebrated; and new, lasting memories are created.
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Purchasing a Prokan outdoor kitchen isn’t just an equipment upgrade — it’s a lifestyle upgrade, and unlike your standard BBQ grill, it increases your home value. Calling it a worthy investment is an understatement — it’s a total game-changer.
Prokan launched in Canada in March of this year and is available at RONA, Walmart Canada and Wayfair Canada. They also recently partnered with Wander Resort’s executive chef Justin Daniel Tse to help you elevate all of your al fresco summer cooking. Tse has curated a series of recipes made to shine on a Prokan outdoor kitchen — and we’re not just talking burgers and hot dogs. These are full-course, restaurant-quality meals complete with appetizers, mains and desserts. They’re true showstoppers that redefine outdoor cooking, just like Prokan.
A Prokan outdoor kitchen is all you need to make this summer — and every subsequent summer — truly unforgettable. To find out how you can upgrade your home and lifestyle with a Prokan outdoor kitchen, head to their website.
Grilled beef koftas with za'atar labneh sauce, fresh pita bread and herb salad
Makes 8
Preparation time 80 minutes
Cooking time 10 minutes
Ingredients
Beef koftas
- 800 g ground beef
- 125 g onion, finely minced
- 3 large garlic cloves, minced
- 60 g fresh parsley, finely chopped
- 60 g fresh cilantro, finely chopped
- 10 g each: ground cinnamon, cumin, paprika, dried oregano and Chinese five spice
- 10 g salt (adjust to taste)
- 10 g black pepper (adjust to taste)
Fresh pita bread
- 1 cup (240 g) warm water (105–110 F)
- 1 packet (2 ¼ tsp or ¼ oz) active dry yeast
- ½ tsp (2 g) granulated sugar
- 3 cups (360 g) all-purpose flour, divided: ½ cup and 2 ½ cups, plus more for dusting
- 2 Tbsp (28 g) olive oil
- 1 tsp (7 g) salt
Za'atar labneh sauce
- 2 cups full-fat Greek yogurt
- 30 g za'atar
- Zest of 2 lemons
- Zest of 1 orange
- 50 g olive oil (high quality)
- 20 g lemon juice
- 2 cloves garlic, grated
- Kosher salt to taste
Herb salad
- 50 g cilantro
- 50 g parsley
- 30 g dill
- Lemon juice, nice olive oil, kosher salt and black pepper, to taste
Pickled pearl onions
- Purple pearl onions, peeled and halved
- 2 small purple beets, peeled
- 250 g white vinegar
- 100 g rice vinegar
- 250 g water
- 200 g sugar
- 8 g each: coriander seeds, kosher salt, black peppercorns, mustard seeds
- 2 star anise
- 1 whole cinnamon stick (or substitute 40 g of store-bought pickling spice for simplicity)
Finished dish
- Za'atar labneh sauce
- Fresh lemony herb salad
- Pickled pearl onions and cucumbers
- Pomegranate seeds
- High-quality finishing olive oil
- Grilled lemon wedges
Method
Beef koftas
- Combine all ingredients and mix thoroughly by hand or in a stand mixer with paddle attachment.
- Form onto skewers or into small meatballs.
- Can be made ahead and stored in the fridge. Bring to room temperature for 20 minutes before grilling.
- Grill over Prokan Grill, flipping regularly for even cooking. Internal temperature should reach 160 F.
Fresh pita bread
- In a stand mixer bowl, combine warm water, yeast and sugar. Whisk in ½ cup flour and let sit uncovered in a warm spot until bubbly (about 15 minutes).
Add olive oil, salt and remaining 2 ½ cups flour. Mix by hand with a wooden spoon until shaggy, then use the dough hook to knead for 3 minutes. Cover with a clean towel and rest 10 minutes.
Knead again for 2 more minutes. Transfer to a lightly oiled bowl, cover with a damp towel and let rise until doubled (about 1 hour).
Preheat Prokan Kano Oven to 475 F.
Punch down dough, turn onto a floured surface, divide into 8 portions and shape into balls. Cover and rest 10 minutes.
Roll out each ball into a 6-inch round (one or two at a time to prevent drying).
Bake on stone surface for 2 minutes (rotating for even cooking), flip and bake another 2 minutes.
Serve warm or at room temperature.
Za'atar labneh sauce
- Hang Greek yogurt in a cheesecloth-lined strainer in the fridge overnight. Discard liquid.
- Mix hung yogurt with all remaining ingredients until smooth and well combined.
Herb salad
- Pick herb leaves and discard most stems.
- Toss herbs in a bowl with lemon juice, high-quality olive oil, salt and pepper. Adjust to taste.
Pickled pearl onions
- Place pearl onions and beet pieces in a clean, lidded container.
- In a pot, bring vinegars, water, sugar and spices to a simmer. Turn off heat, strain out solids.
- Let pickling liquid cool for 5 minutes, then pour over onions and beets.
- Let cool uncovered to room temperature before sealing and refrigerating.
- Use same-day, or store for up to 4–6 weeks. Flavour improves with time.
