Keto Raclette Grill Plate: Chicken and Beef Strips with Paprika Garlic Marinade

How it is made

1. Cut the meat

   · approx. 10 minutes

   Done	Amount	Icon	Ingredient
   Check off chicken breast	300  g	🍗	chicken breast in 5 mm thin strips
   Check off beef rump	300  g	🥩	beef rump in 5 mm thin strips across the grain; sirloin as an alternative

   Pat the chicken breast (300 g) and beef rump (300 g) dry and cut them across the grain into strips about 5 mm thick. Use a separate board and knife for the poultry and wash them in hot water afterwards. Slightly frozen meat is especially easy to cut evenly.

2. Paprika garlic marinade for the chicken

   · approx. 5 minutes

   Done	Amount	Icon	Ingredient
   Check off olive oil	60  ml	🫒	olive oil approx. 4 tbsp, 30 ml per marinade
   Check off garlic	3  cloves	🧄	garlic 2 for the chicken, 1 for the beef; finely grated
   Check off sweet paprika	1  tsp	🫑	sweet paprika for the chicken
   Check off smoked paprika	0.5  tsp	🫑	smoked paprika for the chicken
   Check off lemon juice	10  ml	🍋	lemon juice approx. 2 tsp, for the chicken
   Check off salt	0.8  tsp	🧂	salt 0.5 tsp for the chicken, 0.25 tsp for the beef
   Check off pepper	0.5  tsp	🧂	pepper freshly ground, for both marinades

   Stir the olive oil (30 ml) with 2 finely grated garlic cloves, sweet paprika (1 tsp), smoked paprika (0.5 tsp), lemon juice (10 ml), salt (0.5 tsp) and pepper (0.25 tsp). Turn the chicken strips in it until they are coated red all over.

3. Rosemary mustard marinade for the beef

   · approx. 5 minutes

   Done	Amount	Icon	Ingredient
   Check off Dijon mustard	15  g	🌿	Dijon mustard approx. 1 tbsp, with no added sugar, for the beef
   Check off rosemary	3  g	🌿	rosemary approx. 1 sprig, needles finely chopped, for the beef

   Stir the olive oil (30 ml) smooth with 1 finely grated garlic clove, Dijon mustard (15 g), chopped rosemary (3 g), salt (0.25 tsp) and pepper (0.25 tsp). Mix in the beef strips.

4. Leave to marinate

   · at least 30 minutes

   Cover both bowls and leave them in the fridge for at least 30 minutes, or overnight if you like. Take them out only shortly before eating and put each on the table with its own tongs.

5. Cook on the grill plate

   · 2-8 minutes per round

   Done	Amount	Icon	Ingredient
   Check off rapeseed oil	10  ml	🌻	rapeseed oil approx. 2 tsp, for greasing the grill plate

   Preheat the grill plate for 10 minutes and grease it thinly with the rapeseed oil (10 ml). Put on only six to seven strips at a time: beef 1 to 2 minutes per side for pink, chicken 3 to 4 minutes per side until white all the way through. Eat the cooked meat from your plate with your own fork, never with the tongs used for raw meat.

celebration You did it! Enjoy every delicious bite.

Why is the keto grill plate practically carb-free?

Chicken breast and beef rump contain no carbs. The few grams come from the garlic, paprika, mustard and lemon juice and add up to approx. 1 g net carbs per person. Per serving you get 34 g protein, 20 g fat and around 320 kcal; the fat comes almost entirely from the olive oil in the marinades. Store-bought raclette meat platters, on the other hand, are often coated in ready-made grill marinades containing sugar, glucose syrup or honey - that can easily mean 5 to 10 g sugar per 100 g of marinated meat. If you marinate yourself, you know exactly what is on the plate. Together with the cheese pans, the result is an evening with plenty of fat and protein and hardly any carbs.

Source: USDA FoodData Central - Chicken breast, raw , Harvard T.H. Chan - The Nutrition Source: Added Sugar

How do I serve and vary the grill plate at a raclette night?

Place the two bowls of meat at opposite ends of the table, each with its own tongs, and put the grill plate on the machine to preheat for 10 minutes before eating. On a hot stone or metal plate the strips need different times: beef rump 1 to 2 minutes per side for pink, chicken 3 to 4 minutes per side until it is white inside and no longer translucent. In my experience the most common mistake is an overloaded plate - with more than six or seven strips on it at once, it cools down, the meat releases water and stews instead of browning. Better to cook in small rounds and move the meat straight from the grill into a cheese pan or onto your plate. In autumn, when raclette season begins, the pumpkin pan and the mushrooms from the base recipe go well with it.

Nutrition values

Note: Nutrition values are estimated averages per 100 g and per serving and may vary depending on ingredients, brands, portion size, and preparation. They do not replace individual nutrition or medical advice.

FAQ