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ooni pizza oven

Lemon-Rosemary Chicken Pizza

December 6, 2021 by zimmysnook Leave a Comment

A top down image of a lemon-rosemary chicken pizza topped with strips of Comte cheese.

Lemon-Rosemary Chicken Pizza

This may look like an Italian pizza, but the taste profile is unmistakably French. The brightness of the lemon and rosemary are not lost under the earthiness and complexity of the Camembert & Comté cheeses.

Layered with simple tomato sauce, baby spinach, zucchini, red onions, roasted garlic, lemon-rosemary chicken, and camembert, then baked. Finished with lemon zest and ribbons of Comté cheese.

This flavourful pizza pairs beautifully with Plan Pegau. A medium bodied red wine with loads of cherry fruit, light peppery notes, and a touch of Châteauneuf funk.

If you have yet to try Plan Pegau, it has loads of character and personality, and offers a true and loud echo of the flavor and style of Domaine du Pegau Châteauneuf-du-Pape. Best enjoyed slightly chilled at 17°C.

An image of a lit OONI oven with three bottles of Plan Pegau chilling on ice.
A bowl of marinated chicken strips.
An image of a skillet over a stove cooking chicken.
An image of a stretched out pizza dough.
A pizza on a peel, ready to go into the preheated pizza oven.
A top down image of a lemon-rosemary chicken pizza topped with strips of Comte cheese.

Getting a bottle for yourself, could not be more convenient! Just visit www.wineonline.ca , Canada’s original independent online wine shop. They are celebrating 17 years bringing amazing wines directly to the homes of Canadians.

*** Please enjoy responsibly! ***

Disclosure: I have participated in a paid partnership with Wine Online. Opinions in this post are my own.

A top down image of a lemon-rosemary chicken pizza topped with strips of Comte cheese.

Lemon-Rosemary Chicken, Camembert, Comte, Pizza

This may look like an Italian pizza, but the taste profile is unmistakably French. The brightness of the lemon and rosemary are not lost under the earthiness and complexity of the Camembert & Comté cheeses.
This flavourful pizza pairs beautifully with Plan Pegau. A medium bodied red wine with loads of cherry fruit, light peppery notes, and a touch of Châteauneuf funk.
Print Recipe Pin Recipe
Prep Time 25 mins
Cook Time 1 hr
Total Time 1 hr 25 mins
Course Dinner, Main Course
Cuisine French, Italian
Servings 4

Equipment

  • Pizza Oven (optional) or pizza stone for the oven.
  • Two glass containers with tight fitting lid.
  • Pizza Peel

Ingredients
  

  • 700 g ball of pizza dough divided into 2 x 350 g balls keep in lightly oiled glass containers with tight fitting lid.

Lemon Rosemary Chicken:

  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • 2 tablespoons minced fresh rosemary
  • 1  tablespoon Dijon mustard
  • 1  tablespoon lemon juice
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon kosher salt
  • 340 g chicken breast, sliced into bite sized strips (12 oz )

Sauce:

  • 1½ cup crushed tomatoes or passata
  • ¼ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 1 teaspoon dried oregano

Toppings:

  • 1½ cup packed baby spinach leaves about 40 leaves
  • 1 head of garlic roasted
  • 100 g of zucchini 20 – 24 very thin slices
  • ½ small red onion sliced very thin
  • 150 g Camembert thinly sliced
  • Zest of one lemon
  • 80 g Comte cheese shaved strips

Instructions
 

  • Preheat the oven to 400°F
  • Remove the pizza dough from the fridge 60 minutes before you plan to use it to allow it to come to room temperature.
  • Cut head of garlic, about ¼ inch from the top, to expose the tops of the cloves. Place garlic head, cut side up, in a sheet of foil. Drizzle with olive oil; season with salt and pepper. Fold up all sides of the foil and cover tightly.
  • Place on a small sheet pan in the oven and roast until cloves are golden brown and tender, about 40-50 minutes. Set aside until ready to top the pizzas.
  • In medium sized bowl, add garlic, oil, rosemary, Dijon, lemon juice, salt & pepper, whisk to combine. Add chicken pieces and toss to coat. Let marinade for 10-15 minutes.
  • Mix all sauce ingredients in a small bowl and set aside.
  • Heat a large skillet over medium high heat. Add marinated chicken to the skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Remove to plate and set aside.
  • If using a pizza oven, preheat the centre of the stone to between 850°F – 900°F. Cook time about 90 seconds.
  • If using an oven, place a pizza stone on the lowest rack of your cold oven and preheat to 450°F. The stone will require 15-20 minutes longer to come to temperature than your oven. Cook time 12-16 minutes.
  • When the cooking source has preheated, place one dough ball on a floured work surface and work with your hands to stretch to approximately an 11” (28cm) circle. Alternatively, use a rolling pin to roll out an 11” circle (do not stress, it doesn’t need to be a perfect circle!) The dough should not be sticky so continue to dust with flour while you stretch it out.
  • Place the stretched dough on a pizza peel, dusted with flour (or the back of a sheet pan that has been dusted with flour). Work quickly now to place the toppings on the pizza. Also, do not overload the pizza or it will stick to the peel (or sheet pan).
  • Begin with a layer of tomato sauce, half the spinach, half the chicken, dollops of half the garlic, half the zucchini, half the onions, half the camembert.

TO COOK:

  • Pizza oven – slide the pizza into the hot oven as far away from the live flame as possible. As the edges begin to rise, rotate the pizza ¼ turn. Continue to turn every 10 to 20 seconds until the pizza crust is cooked through and the toppings are hot. Total cook time approximately 90 seconds.
  • Oven – slide the pizza onto the hot pizza stone. Cook the pizza until the crust is cooked through and the toppings are hot, carefully rotating the pizza/stone 3 to 4 times while it cooks. Total cook time 10-14 minutes.
  • When to pizza is cooked, zest ½ a lemon over the pizza and finish with 40 g of Comte, thinly peeled (using a vegetable peeler) over the entire pizza.
  • Serve and enjoy!

Video

Notes

COOK’S TIP:
If cooking the pizza in the oven, it is often easier to bake the dough prior to adding toppings. To do this, add the dough to the hot stone and cook for 4-6 minutes until the dough begins to rise and brown on the edges. Remove the dough to the peel (or sheet pan). Let the dough cool for a few minutes, shaking it occasionally so it does not stick. Then proceed to add the toppings and finish the cooking process.
Keyword chicken pizza, chicken recipe, easy pizza recipe, ooni, ooni oven, ooni oven recipes, ooni recipes not pizza, pizza
Tried this recipe?Let us know how it was!

Hope you enjoy this Lemon-Rosemary Chicken Pizza recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy)

Filed Under: Chicken & Poultry, Mains, Pizza Tagged With: chicken recipe, lemon chicken, ooni pizza oven, pizza, wood oven pizza

Wood-Fired Turkey Breasts with Ginger-Jalapeño-Cranberry Sauce

November 23, 2021 by zimmysnook Leave a Comment

A top down image of two cooked turkey breasts on a skillet with herbs and cranberries. Broccolini, carrots, gravy, buns, cranberry sauce, wine glasses and florals surround this skillet.

Wood-Fired Turkey Breasts with Ginger-Jalapeño-Cranberry Sauce

A turkey breast (or two) is the perfect way to prepare a traditional turkey dinner for a smaller holiday gathering… but once you try this moist, tender, flavour packed turkey with subtle notes of smokiness, paired with the bold, bright, refreshing flavours of the ginger-jalapeno-cranberry sauce, you will not be waiting for a special occasion to make it again!

Wood-fired Turkey Breasts with Ginger-Jalapeño-Cranberry Sauce Ingredients layed out beside the Ooni Karu 16
Rubbing the turkey breast with butter under the skin.
Charring jalapeños directly on the coals
Ginger and cranberries are added into the pot.

This preparation is perfect for a Sunday dinner with leftovers for weekday lunches OR the ultimate “gameday” sandwiches when the gang gathers to cheer on the home team!

A beautiful golden turkey breast coming out a flaming Ooni oven.

While the turkey rests, I suggest charring carrots & broccolini in the turkey drippings on the grizzler plate, completely optional, but why waste a hot oven and the turkey drippings?

Roasted carrots on the Ooni grizzler pan in a flaming hot Ooni wood oven.
Roasted broccolini on the Ooni grizzler pan in a flaming hot Ooni wood oven.
A top down image of two cooked turkey breasts on a skillet with herbs and cranberries. Broccolini, carrots, gravy, buns, cranberry sauce, wine glasses and florals surround this skillet.
Roasting broccolini in my Ooni Karu 16 pizza oven on a beautiful evening.

Disclosure: I have participated in a paid partnership with Ooni. Opinions in this post are my own.

For this Wood-Fired Turkey Breasts with Ginger-Jalapeño-Cranberry Sauce recipe, I used the Ooni Dual Sided Grizzler Plate, and my Ooni Karu 16 Multi-Fuel Pizza Oven. Proud Onni Ambassador.

Some of our favorite Thanksgiving recipes – appetizers, sides & dessert.

  • Antipasto Skewers
  • Charcutterie with Warm Olives with Rosemary & Clementine Peel
  • Sous-Vide Colossal Shrimp Cocktail (with a Spicy Avocado Crema)
  • Ginger-Jalapeño-Cranberry Sauce
  • Homemade Gravy
  • Shredded Brussels Sprouts with Pine Nuts and Pancetta
  • Savoury Bread Pudding with Apples & Kale
  • Mini Stuffed Pumpkins with Wild Rice
  • Roasted Garlic-Sour Cream & Chive Mashed Potatoes
  • Ambrosia Apple Pie
  • Wood-Fired Sweet Potato Casserole
  • Crockpot™ Slow Cooker Cider Poached Pears

Tried this recipe?

If you get the chance to try this recipe, please drop back and leave us comment and rating. We would love to know what you think.

Cheers! James and Elaine

A top down image of two cooked turkey breasts on a skillet with herbs and cranberries. Broccolini, carrots, gravy, buns, cranberry sauce, wine glasses and florals surround this skillet.

Wood-Fired Turkey Breasts with Ginger-Jalapeño-Cranberry Sauce

A turkey breast (or 2) is the perfect way to prepare a traditional turkey dinner for a smaller holiday gathering… but once you try this moist, tender, flavour packed turkey with subtle notes of smokiness, paired with the bold, bright, refreshing flavours of the ginger-jalapeno-cranberry sauce, you will not be waiting for a special occasion to make it again! This preparation is perfect for a Sunday dinner with leftovers for weekday lunches OR the ultimate “gameday” sandwiches when the gang gathers to cheer on the home team!
Print Recipe Pin Recipe
Prep Time 25 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 40 mins
Course Dinner, Main Course
Cuisine American
Servings 4 -6 People

Ingredients
  

  • 2 split turkey breasts bone in, skin on, approximately 1 lb 12 oz for each breast (3 ½ pounds total)
  • Salt and freshly ground pepper

Cranberry Sauce

  • 2 large jalapeños charred, seeds removed, and finely diced
  • ½ cup water
  • 1 cup sugar
  • 1 tablespoon white balsamic vinegar
  • ½ teaspoon salt
  • 1 tablespoons sage finely chopped
  • 1 tablespoon grated ginger
  • 1 12-ounce package fresh or frozen cranberries (3 cups)

Butter Mixture

  • 3 tablespoons unsalted butter melted
  • 1 tablespoon chopped fresh sage.
  • 1 tablespoon finely chopped fresh rosemary
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground pepper

Serving Suggestions

  • Charred carrots and broccolini
  • Soft dinner rolls
  • Warm gravy homemade or your favourite store bought

Instructions
 

  • Remove turkey breasts from packaging, pat dry with a paper towel, season with salt and pepper, place breasts skin side up on a rack over a sheet pan and refrigerate uncovered while you make the cranberry sauce and butter mixture.
  • Preheat the Ooni Karu 16 oven to 450°F (I use a combination of lump charcoal & hardwood to maintain the heat and add layers of flavour).
  • While the charcoal heats up, place the jalapeños directly on the burning wood/charcoal and char the jalapeños completely. Remove jalapeños, place in a small bowl and cover with plastic wrap or a plate. Let steam for about 5 minutes. Using a paper towel wipe off charred skin, slice in half, remove seeds and finely dice.
  • To prepare the cranberry sauce add the water, sugar, jalapeños, white balsamic vinegar, salt, and sage in a heavy-bottomed saucepan over medium-high heat, stir to combine. Stir with a wooden spoon until sugar is dissolved, reduce heat to low and simmer 2 minutes.
  • Add ginger and cranberries, increase heat to medium-high and bring to a boil.
  • Reduce heat to medium and boil gently for 10 minutes, stirring occasionally until cranberries have softened.
  • Spoon sauce into a bowl(s), cover and cool at room temperature. Refrigerate until serving time. Makes 2 cups
  • Place butter, sage, rosemary, 1 teaspoon each salt & pepper in a small bowl, stir to blend.
  • Using your fingers, gently separate turkey skin from flesh. Pour 1/3 of butter mixture underneath the skin of each breast and massage in the butter. Pour half the remaining mixture over the skin of each breast and gently rub it all over. Set aside at room temperature.
  • When the oven has reached 450°F, place the Ooni Dual-Sided Grizzler Plate in the oven, ridge side up, and heat for 5 minutes.
  • Open the rear fuel hatch and the glass door and let the oven cool down to about 425°F. Place the turkey breasts on the grizzler plate, as close to the front of the pan as possible and insert into the oven. Close the glass door but leave the fuel hatch open. Cook for 10 to 15 minutes, rotating each breast front to back once.
  • When the temperature drops to around 350°F, close the fuel hatch and cook until the internal temperature reaches 158-160°F. Approximately 50 – 60 minutes longer.
  • Add fuel as required to maintain a temperature near 350°F. If the oven gets too hot, open the fuel hatch and glass door to control temperature.
  • If the skin is browning too much cover with foil.
  • When internal temperature is reached, remove breasts to a platter or tray, cover with foil and place a towel over the foil. Let rest 15-20 minutes before carving (internal temperature will rise to 165°F, while the breasts rest.)
  • While the turkey rests, I suggest charring carrots & broccolini in the turkey drippings on the grizzler plate (completely optional, but why waste a hot oven and the turkey drippings?)
  • Add fuel to begin bringing the oven back up to 425°F. Place thin carrots (or sliced carrots) on grizzler pan, season with salt, pepper, plus a splash of olive oil, and cook for 15 minutes, until lightly charred and slightly softened (note, the carrots will still have a bit of a bite, they are charred, not roasted). Remove carrots to a plate and cover tightly with foil to keep warm. Add the broccolini (cutting any thick pieces in to thinner strips) to the grizzler plate, season with salt, pepper, plus a splash of olive oil and place if the oven. Add another piece of wood and char the broccolini for 5 minutes turning once. Remove broccolini to a plate and cover tightly with foil to keep warm while you carve the turkey.
  • Serve sliced turkey breast with ginger-jalapeño-cranberry sauce and enjoy!
Keyword Cranberry Sauce recipe, Ooni oven recipe, Ooni recipe, ooni recipes not pizza, ooni skillet recipes, Thanksgiving, Thanksgiving Turkey, Turkey recipe, Wood-fired Turkey
Tried this recipe?Let us know how it was!

Looking for different ways to cook turkey?

Here are a few other recipes:

  • Herb Roasted Turkey. We love turkey all year round! To lighten the meal up from a traditional holiday turkey dinner, we skipped the dressing/stuffing, avoided the cranberry sauce, and freshened up the flavour with five herbs including cilantro.
  • Wood-Fired Turkey Breasts with Ginger-Jalapeño-Cranberry Sauce. A turkey breast (or two) is the perfect way to prepare a traditional turkey dinner for a smaller holiday gathering… but once you try this moist, tender, flavour packed turkey with subtle notes of smokiness, paired with the bold, bright, refreshing flavours of the ginger-jalapeno-cranberry sauce, you will not be waiting for a special occasion to make it again!
  • Dry-Brined & Grilled Turkey Dry brining and grilling a turkey produce amazing flavour, crispy skin, and juicy meat. Not only does grilling a turkey taste amazing, but it also frees up space in the oven during the holidays!
  • Moist and Juicy Roasted Turkey (and Gravy) Truth be told, I’m not always as planned and thoughtful as required, to get an early jump on brining the bird. My shortcut recipe is to dry rub the bird and put it in the fridge uncovered (on a rack, over a sheet pan) for about an hour. From the fridge, it goes straight into the convection oven at 390°F for 20 minutes to really dry the skin.
  • Leftover Turkey Pot Pie Perfect when made ahead and reheated for a quick weeknight meal or incredible when prepared following a day full of winter adventures… and nothing beats the smell of a pie baking in the oven.

Filed Under: Chicken & Poultry, Holiday Entertaining, Mains, Ooni Oven Recipes Tagged With: Ginger-Jalapeño-Cranberry Sauce, ooni, ooni pizza oven, ooni recipes, Special occasion meal, Sunday night dinner, thanksgiving, thanksgiving dinner, thanksgiving turkey, turkey, turkey breasts, wood oven recipes

Wood-Fired Sweet Potato Casserole

November 23, 2021 by zimmysnook Leave a Comment

Sweet Potato Casserole with toasted marshmallows in a cast iron pan. A scoop is take out to reveal the inside and a portion is plated. Glassed, dishes, toppings and flowers surround the dish.

Wood-Fired Sweet Potato Casserole

Take the classic flavours of a Sweet Potato Casserole to new heights, by cooking with the smoky flavours of lump charcoal and wood! The caramelization of the roasted sweet potatoes in the Ooni Karu 16 oven is life changing! The perfect browning of the marshmallows, as the flames gently roll across the top of the oven is mesmerizing!

A sweet potato casserole in the flaming wood oven

Finishing with pecan wood creates a intoxicating aroma! This “side dish” was so good that my wife enjoyed leftovers with her morning coffee!

Sweet Potato Casserole Ingredients layed out beside the Ooni Karu 16
Baking sweet potatoes in a flaming wood oven.
Six baked sweet potatoes with the skin peeled off on one.
A bowl of the mashed potatoes with the remaining ingredients ready to be added into the bowl.
Sweet casserole spooned into the cast iron pan.
Sweet Potato skillet in a flaming wood oven.

Disclosure: I have participated in a paid partnership with Ooni. Opinions in this post are my own. Proud Onni Ambassador. Opinions in this post are my own.

For this recipe, I used the Ooni Dual Sided Grizzler Plate, the Ooni Cast Iron Skillet (9”) and my Ooni Karu 16 Multi-Fuel Pizza Oven.

Tried this recipe?

If you get the chance to try this recipe, please drop back and leave us comment and rating. We would love to know what you think.

Cheers! James and Elaine

Sweet Potato Casserole with toasted marshmallows in a cast iron pan. A scoop is take out to reveal the inside and a portion is plated. Glassed, dishes, toppings and flowers surround the dish.

Wood-fired Sweet Potato Casserole

Take the classic flavours of a Sweet Potato Casserole to new heights, by cooking with the smoky flavours of lump charcoal and wood! The caramelization of the roasted sweet potatoes in the Ooni Karu 16 oven is life changing! The perfect browning of the marshmallows, as the flames gently roll across the top of the oven is mesmerizing! This “side dish” was so good that my wife enjoyed leftovers with her morning coffee!
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 45 mins
Course Side Dish
Cuisine American
Servings 8 people

Ingredients
  

  • 4 pounds medium sized sweet potatoes (approx. 6), washed and dried 1.9 kg
  • ¼ cup packed brown sugar 45g
  • 3 tablespoons butter melted
  • 1 tablespoon fresh sage finely chopped
  • 2 large eggs
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 teaspoon vanilla
  • salt to taste
  • ½ cup half and half optional

Topping

  • 2 cups miniature marshmallows 110g
  • ⅓ cup chopped pecans 35g

Instructions
 

Roasting the Potatoes

  • Preheat the Ooni Karu 16 oven to 400°F (I use a combination of lump charcoal & hardwood to maintain the heat and add layers of flavour).
  • When the oven has reached 375°F, place the Ooni Dual-Sided Grizzler Plate in the oven, ridge side up, to preheat. Pierce potatoes several times.
  • Once the oven has reached 400°F, place the sweet potatoes on the grizzler plate and bake for 1-1¼ hours or until soft. Rotate the potatoes and change positions every 10 minutes to ensure even cooking. The rear of the oven and sides are slightly hotter, so moving positions will ensure consistent cooking.
  • As you add fuel, if the flames are too large and are rolling towards the rear potatoes, causing them to burn, open the fuel hatch and allow the flames to burn down, then replace the hatch.
  • Once the potatoes are done, remove from oven. Set aside until cool enough to handle, then peel off the skin. (Alternatively, cut open and scoop out the pulp). Mash to desired consistency.

Assembling and Baking the Casserole

  • Add all the ingredients EXCEPT for the toppings (half & half is completely optional).
  • Mix well, then spoon into an oiled Ooni Cast Iron Skillet (9”).
  • Bake at 375°F for 25 minutes, until heated through.
  • Top with marshmallows and pecans and bake 5 minutes or until marshmallow are lightly toasted.
  • Note: for the baking process and browning of the marshmallows, I used a couple of chunks of pecan wood to add additional flavour.

Additional Notes

  • To make ahead, assemble the casserole, do not bake, or put on the toppings. Cover tightly and refrigerate for up to 3 days. Remove from the refrigerator while preheating the oven and bake as per directions.
Keyword casserole, Ooni Karu 16 recipes, ooni oven recipes, Ooni recipes, ooni recipes not pizza, ooni skillet recipes, sweet potato recipe, Thanksgiving, wood-fired recipe
Tried this recipe?Let us know how it was!
Sweet Potato Casserole Ingredients layed out beside the Ooni Karu 16
Sweet casserole spooned into the cast iron pan.

More of my favourite Ooni recipes (not pizza) to enjoy!

  • Wood-Fired Baked Ham with Brown Sugar Glaze
  • Wood-Fired Turkey Breasts with Ginger-Jalapeño-Cranberry Sauce
  • Wood-Fired Sweet Potato Casserole
  • Sizzling Steak Fajitas
  • Cast Iron Lobster Tails & Wild Shrimp
  • Savoury Apple-Brie Hand Pies

Filed Under: Holiday Entertaining, Meatless, Ooni Oven Recipes, Salads, Sides & Dips Tagged With: ooni, ooni pizza oven, ooni recipes, Sweet potato recipes, thanksgiving, Thanksgiving side dish, wood fired recipes

Sizzling Steak Fajitas

March 8, 2021 by zimmysnook Leave a Comment

Slices of steak are laid on top of cooked peppers and onions on the Ooni grizzler plate.

Sizzling Steak Fajitas. Trimmed the fat and crosshatched a couple of striploins, then marinated for 2.5 hours before searing on a cast iron in the Ooni outdoor oven. While the steaks rested, sautéed the onions, and cooked down the peppers, before serving everything on the sizzling cast iron with Pico de Gallo, guacamole and sour cream.

For serving: Surround the hot Grizzler plate (on its wooden base) with all the accompaniments in separate dishes so that people can assemble their own fajitas.

Watch how these Steak Fajitas were made here.

This recipe was cooked & served on the Ooni Dual Sided Grizzler Plate using my Ooni Koda 16 oven. Proud Onni Ambassador. Opinions in this post are always my own.

Tried this recipe?

If you get the chance to try this recipe, please drop back and leave us comment and rating. We would love to know what you think.

Cheers! James and Elaine

Slices of steak are laid on top of cooked peppers and onions on the Ooni grizzler plate.

Sizzling Steak Fajitas

Trimmed the fat and crosshatched a couple of striploins, then marinated for 2.5 hours before searing on a cast iron in the Ooni outdoor oven. While the steaks rested, sautéed the onions, and cooked down the peppers, before serving everything on the sizzling cast iron with Pico de Gallo, guacamole, and sour cream.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 25 mins
Marinating Time 3 hrs
Total Time 3 hrs 40 mins
Course Dinner, Game Day Snack, Main Course
Cuisine Mexican
Servings 5 -6 people

Equipment

  • 1 Ooni Koda 16 Gas Powered Pizza Oven
  • 1 Ooni Dual-Sided Grizzler Plate

Ingredients
  

Marinade Ingredients

  • 2 cloves garlic minced
  • 1 teaspoon fresh lime zest
  • 1 teaspoon fresh orange zest
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fresh orange juice
  • 2 tablespoons finely chopped fresh cilantro
  • 1 tablespoons Worcestershire sauce
  • ½ tablespoon minced fresh jalapeño
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1 teaspoon chilli powder
  • 1 teaspoon freshly ground pepper
  • 1/2 teaspoon Kosher salt

Fajita Ingredients

  • 2 x 16 oz striploin steaks trimmed of all visible fat and gristle (minimum 1.5” thick)
  • 1 small red onion sliced into 1/4” strips
  • 1 small yellow onion sliced into 1/4” strips
  • 1 small green bell pepper sliced, 1/4” strips
  • 1 small red bell pepper sliced, 1/4” strips
  • 1 small orange bell pepper sliced, 1/4” strips
  • 1 small yellow bell pepper sliced, 1/4” strips
  • 1 medium jalapeño thinly sliced circles
  • Olive oil
  • Kosher salt & freshly ground pepper

For serving

  • Guacamole store bought, or make fresh
  • Pico de Gallo store bought, or make fresh
  • Sour cream mixed with sriracha, optional
  • Flour or Corn tortillas warmed
  • Sour cream
  • Fresh cilantro
  • Lime wedges
  • Maldon salt

Instructions
 

  • For the marinade: Add all the marinade ingredients into a bowl, stir to combine.
  • For the fajitas: Place the steak in a large resealable plastic bag and pour the marinade over. Press out as much air as possible and seal the bag. Shake the bag to distribute the marinade then lay the bag flat and refrigerate for 2-3 hours (flipping it halfway through).
  • 20-30 minutes before cooking, remove steak from the fridge. Remove steak from the marinade and shake off excess liquid (or lightly pat dry with a paper towel).
  • Preheat Ooni Koda 16 oven on high for 15-20 minutes.
  • Place the Ooni Dual Sided Grizzler Plate (flat side up) in the middle of the of oven until cast iron temperature reaches 600°F (4-6 minutes).
  • Carefully remove Grizzler Plate from the oven (using handles) and place on wooden base. Place the steaks closer to right hand side of the plate and return to oven as close to the right-hand side as possible away from the flames. Cook the steak for 2 minutes, then remove the Grizzler plate from oven, rotate the steaks (front to back) and exchange positions (left to right). Return to oven and cook for 2 minutes more. Flip steaks and cook for 1.5 minutes, then rotate and exchange positions (check internal temperature using an instant read thermometer). Return steaks to oven and cook for about 1.5 minutes more until internal temperature reaches between 125-130°F. Remove steaks to a platter and tent with foil while you cook the vegetables (steak temperature will rise to 135°F – medium rare as it rests).
  • Pour 2 tablespoons of oil onto the Grizzler plate, add onions, season with salt and pepper and mix to combine. Adjust the temperature control on the Koda 16 to the lowest setting and return Grizzler pan with onions in oven on the right-hand side.
  • Cook onions for about 6 minutes (stirring occasionally) until softened. Add the peppers & jalapeños, season with salt & pepper, add a splash of olive oil and mix carefully to combine with onions (the Grizzler plate will be full, but since the veggies are cooking from the top and bottom, they will cook evenly). Return the Grizzler plate to the oven (keeping to the right) and adjust temperature back to high. Let them cook undisturbed for 2 minutes. Stir then continue cooking, stirring occasionally, until they are softened and have some browned spots, 4 to 6 minutes.
  • While the peppers finish cooking, begin thinly slicing the steaks across the grain.
  • When peppers are done, remove the Grizzler plate to the wooden base and place sliced steak on top of steaming hot peppers & onions.
  • For serving: Surround the hot Grizzler plate (on its base) with all the accompaniments in separate dishes so that people can assemble their own fajitas.

Video

Keyword fajitas, ooni, Ooni Koda 16 recipes, ooni oven, Ooni oven recipe, ooni recipes not pizza, ooni skillet recipes, steak fajitas, steak recipes
Tried this recipe?Let us know how it was!

More of my favourite Ooni recipes (not pizza) to enjoy!

  • Wood-Fired Baked Ham with Brown Sugar Glaze
  • Wood-Fired Turkey Breasts with Ginger-Jalapeño-Cranberry Sauce
  • Wood-Fired Sweet Potato Casserole
  • Sizzling Steak Fajitas
  • Cast Iron Lobster Tails & Wild Shrimp
  • Savoury Apple-Brie Hand Pies

Filed Under: Beef, Grilling In the Nook, Mains, Ooni Oven Recipes Tagged With: cast iron steak, fajitas, ooni, ooni pizza oven, ooni recipes, steak, striploin steak, tex-mex

Cast Iron Lobster Tails & Wild Shrimp

September 29, 2020 by zimmysnook Leave a Comment

Two lobster tails on a cast iron skilled cooked in the Ooni Koda 16 oven.

Cast Iron Lobster Tails & Wild Shrimp in the Ooni Koda 16 outdoor oven. It’s a great combination of baking & broiling as the heat rolls down from the top of the oven. Lemon, garlic and honey bring delicious flavours to these succulent seafood treasures!

This recipe was cooked on the Ooni Dual Sided Grizzler Plate using my Ooni Koda 16 oven. Proud Ooni Ambassador. Opinions in this post are my own.

Butterfly the lobster tails

Using kitchen shears, cut down the center of the top shell, all the way to the tail.

Using kitchen shears, cut down the center of the top shell, all the way to the tail.
Lobster meat has been up over the shell.

Use your thumbs and fingers to spread the shell, and gently separate the meat from the shell. Leave the end attached to the tail fin. Pull lobster meat above the shell. Slightly push together the empty shell underneath and place the row of meat on top.

Place the lobster tails (meat side up) on the cast iron pan, and brush lobster tails liberally with butter mixture.

Add the shrimp to the marinade and mix well to coat.

Place the cast iron pan into the hot oven with the tails as far away from the flame as possible and turn the oven down to medium. the hottest part of the oven will hover around 500°F. Cook lobster for 3 minutes. Remove cast iron from oven and turn the tails 180° (meat side still up), brush with more butter.

Add the shrimp to the cast iron pan (closer to the flame). Put cast iron into oven and cook for 2 minutes. Remove cast iron and flip shrimp. Return cast iron to the oven and turn the heat back to high.

Cook until the meat is opaque and slightly browned 2 minutes more. Total cook time approximately 7-8 minutes.

A lobster tail is fully cooked when it turns opaque, white, and the shell turns bright red. If the lobster still looks grey it’s not cooked – if it is white and pink, it’s done. Fully cooked lobster will be 140°F internal temperature.

Finish your lobster tails & shrimp with fresh parsley and serve with a squeeze of lemon.

Two Lobster Tails & Shrimp on the Ooni griddle plate

Tried this recipe?

If you get the chance to try this recipe, please drop back and leave us comment and rating. We would love to know what you think.

Cheers! James and Elaine

Two Lobster Tails & Shrimp on the Ooni griddle plate

Cast Iron Lobster Tails & Wild Shrimp

Lobster tails and shrimp done in the Ooni outdoor oven. It’s a great combination of baking & broiling as the heat rolls down from the top of the oven. Lemon, garlic and honey bring delicious flavours to these succulent seafood treasures!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 8 mins
Total Time 17 mins
Course Dinner, Entree, Main Course
Cuisine North American
Servings 2 People

Ingredients
  

Ingredients:

  • 2 6-7-ounce lobster tails
  • 8-12 large Wild Argentinian shrimp peeled and deveined

Butter for lobster tails:

  • ¼ cup butter – melted
  • 1 tablespoons olive oil
  • ½ tablespoon freshly squeezed lemon juice
  • ½ tablespoon honey
  • 1 garlic glove minced
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper

Shrimp marinade:

  • 3 tablespoons olive oil
  • 2 tablespoons Peperoncini Piccanti chopped hot peppers in oil
  • 1 tablespoon freshly squeezed lemon juice
  • ½ tablespoon sriracha
  • ½ tablespoon honey
  • 1 garlic glove minced
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper

For serving:

  • 2 tablespoons chopped flat-leaf parsley
  • 1 lemon halved

Instructions
 

  • Preheat the Ooni gas outdoor oven on high.

Butterfly the lobster tails:

  • Using kitchen shears, cut down the center of the top shell, all the way to the tail.
  • Use your thumbs and fingers to spread the shell, and gently separate the meat from the shell. Leave the end attached to the tail fin. Pull lobster meat above the shell. Slightly push together the empty shell underneath and place the row of meat on top.
  • Place the lobster tails (meat side up) on the cast iron pan, and brush lobster tails liberally with butter mixture.
  • Add the shrimp to the marinade and mix well to coat.
  • Place the cast iron pan into the hot oven with the tails as far away from the flame as possible and turn the oven down to medium. Cook lobster for 3 minutes. Remove cast iron from oven and turn the tails 180° (meat side still up), brush with more butter.
  • Add the shrimp to the cast iron pan (closer to the flame). Put cast iron into oven and cook for 2 minutes. Remove cast iron and flip shrimp. Return cast iron to the oven and turn the heat back to high. Cook until the meat is opaque and slightly browned, about 2 minutes more per ounce of individual tail.
  • Finish your lobster tails & shrimp with fresh parsley and serve with a squeeze of lemon.

Notes

No outdoor oven? Make this recipe on the bottom rack of your oven using convection broil.
Keyword cast iron lobster, Ooni Koda 16 recipes, ooni koda recipes, ooni oven recipes, ooni recipes not pizza, ooni skillet recipes, recipes for ooni pizza oven
Tried this recipe?Let us know how it was!

More of my favourite Ooni recipes (not pizza) to enjoy!

  • Wood-Fired Baked Ham with Brown Sugar Glaze
  • Wood-Fired Turkey Breasts with Ginger-Jalapeño-Cranberry Sauce
  • Wood-Fired Sweet Potato Casserole
  • Sizzling Steak Fajitas
  • Cast Iron Lobster Tails & Wild Shrimp
  • Savoury Apple-Brie Hand Pies

Filed Under: Mains, Ooni Oven Recipes, Seafood Tagged With: cast iron recipe, grilled lobster, Lobster, lobster recipe, Ooni Koda 16 recipes, ooni not pizza recipes, Ooni oven recipes, ooni pizza oven, ooni skillet recipes, pizza oven, shrimp, shrimp recipe

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