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Alan Johnson, Sydney.

Just amazing! Have a small courtyard with limited space so wanted something that was compact and not looking as though the whole courtyard was overpowered by a B.B.Q. Have the natural gas version, heats up extremely quick and quite powerful when 3 burners are all on. Love that it folds down and looks quite small in size, had to buy the stand as well, as I have no large wall spaces due to lots of glass, it is perfect and a great accessory to have if you have no walls to attach it or are a renter. Have had many B.B.Q.s over the years and this is the best ever for looks, size and power. Have already convinced friends who are about to buy a new B.B.Q. to get the Space Grill. A great buy!

The Space Grill has been a great BBQ!

I bought the grill in 2016. it's been on my balcony for 2 years and it looks basically brand new. Great engineering!

This is the best and HOTTEST bbq I have ever owned.

Highly recommend!!

great product

Very well made product, good quality, worth every cent & great customer service.

News

BBQ Halloumi & Vegetable Kebabs

BBQ Halloumi & Vegetable Kebabs

Authored By Space Grill

BBQ Halloumi & Vegetable Kebabs

People tend to forget there’s more to BBQing than just marinating a piece of meat and chucking it on the grill! Looking after all of our herbivores here, we threw together a quick and easy recipe that caters to all tastebuds.
Check it out next time you fire up the grill and let us know what you thought on our website!


INGREDIENTS

  • 2 x Zucchini
  • 2 x 180g Haloumi
  • 250g Cherry Tomatoes
  • 1 x red onion
  • 1 x tb/s olive oil
  • 1 x t/s chopped oregano
  • 1 x t/s paprika
  • Lemon wedges to serve
  • Bamboo Skewers

METHOD

STEP 1 : Preheat Space Grill on a medium heat. Place zucchini in a heatproof bowl, cover with boiling water and set aside for roughly 2 minutes. Once completed, drain the water.

STEP 2 : Pop zucchini, onion and tomatoes into a large bowl. Drizzle olive oil over vegetables and garnish with oregano and paprika for flavour.

STEP 3 : Thread haloumi and vegetables onto soaked bamboo skewers, cook for 2 minutes each side until lightly charred.

When complete, serve on a platter with lemon or lime wedges.


Enjoy Grillers!



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