I remember the first time I ever cooked meat on a hot stone, it was at Jimmy’s Bulgogi Barbecue in Singapore, circa 1992. You picked what meat and vegetables you wanted, paid, then went back to your table to start cooking your picks. So much fun! 

More recently and closer to home, you can enjoy a Dolsot Bibimbap at Kimchi Cult in the West End of Glasgow. What is this you say? A dolsot is a stone bowl which is heated until extremely hot and then your bibimbap (mixed rice) ingredients are popped in alongside a raw egg which is then cooked against the sides of the bowl. Not as fun as cooking a big bowl of meat on your own little individual barbecue, but equally as delicious. On the subject of Kimchi Cult, the Ox Cheek Bulgogi is literally one of the best things in the city at the moment. 

When Thomas Cook Airlines contacted me to ask if I wanted to take part in a #LanzaroteCookOff cooking competition (alongside other bloggers) whereby I have to cook a traditional dish from Lanzarote using a lava stone, I was naturally up for the challenge (and not just because I’m rather competitive!). Little did I realise, it would being back all those childhood memories from back in the day. The prize? An all-inclusive holiday for two to Lanzarote. A place that has always been on my “must visit” list but have yet had the chance to visit. 

LanzaroteCookOff- Lava Rock

Food in this jewel of an island within the Mediterranean is taken rather seriously and it is no wonder with the rich fresh ingredients at their door. From fresh seafood to vegetables grown in black volcanic soil, the natural larder is full of goodness. Grilling seafood as well as steak on hot lava rocks not only makes the food taste great, but is much healthier than frying too due to the lack of oil. 

& I was about to put it to the test.

 With a lava rock by my side and a whole load of ingredients, I set about my mission. The hardest part was deciding what to cook. For inspiration, I researched some Volcanic rock recipes which are popular in Lanzarote because if you can’t be there sunning yourself in person, why not recreate it?! Okay maybe Glasgow isn’t the same as Lanzarote, but I turned my heating up full blast to mimic the sun!

After going round in circles, it had to be steak and prawns. Two of my favourite things and luckily for me, popular in Lanzarote. A great surf and turf! Traditionally, these are served with mojo (mo-ho) sauces and papas arrugadas (wrinkly potatoes). For me, the Mojo Rojo (Red Mojo) worked best with the prawns and Mojo Verde (Green Mojo) works best with meat. Everyone’s taste buds are different though, the beauty of the mojo sauces is that you can play around with them. Don’t like a thick sauce? Omit the bread. Like a thinner sauce? Add more olive oil. 

LanzaroteCookOff- Rib Eye in Mojo Verde

LanzaroteCookOff- Rib Eye cooking on Lava Rock

Mojo Marinated Rib Eye Steak and King Prawns
Serves 4
Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Prep Time
30 min
Cook Time
10 min
Total Time
40 min
For the Lava Rock
  1. 4 Rib Eye Steaks
  2. 250g King Prawns
For the Green Mojo (Mojo Verde) Sauce
  1. 2 large green peppers
  2. 1/2 cup fresh coriander or parsley
  3. 4 cloves of garlic, minced
  4. 1 teaspoons sea salt
  5. 2 tablespoons red wine vinegar
  6. 4 tablespoons olive oil
  7. 1 teaspoon dried cumin
  8. 1 slice bread, torn into small pieces
For the Red Mojo (Mojo Rojo) Sauce
  1. 2 large red peppers
  2. 6 cloves garlic, minced
  3. 4 small chillies, chopped
  4. 1 teaspoons sea salt
  5. 2 tablespoons vinegar
  6. 4 tablespoons oil
  7. 1 teaspoon dried cumin
  8. 1 slice bread, torn into small pieces
For the Lava Rock
  1. Heat the Lava Rock on the highest temperature setting in your oven for approximately 40 minutes. You cannot overheat the rock if you leave it in for longer.
  2. If you do not have an oven, you can heat it on the hob for 40 minutes, however, ensure you do not leave it on direct heat for any longer.
  3. No lava rock? Use a sizzling hot griddle pan.
For each Mojo sauce
  1. Blend all the ingredients together until you have a thick sauce. Do a taste test and add any more herbs, seasoning or spices if needed.
For the Steak
  1. Marinate the steaks in some of the Green Mojo Sauce for around an hour prior to cooking.
  2. Grill the pieces on the lava rock until slightly browned on each side. Serve immediately.
For the Prawns
  1. Marinate the prawns in some of the Red Mojo Sauce for around 30 minutes prior to cooking.
  2. Grill the prawns on the lava rock until they have turned pink on each side. Serve immediately.
  1. Ensure you have some Mojo sauce on the side for drizzling over your meat and seafood.
  2. I served the steaks and prawns with a large green salad. For a truly authentic experience, serve yours with Wrinkly Potatoes.
Ananyah https://ananyah.com/

It was an interesting experience cooking on lava rock, I underestimated how hot the rock would actually get and I had to wrap a towel around my oven gloves for extra hot support. You definitely do not want to burn your hands on a lava rock! It was extremely fun cooking with it and I can already picture cooking and using the rock as a main feature at the dinner table in the near future. Why cook for people when they can do it themselves?!

If you fancy recreating some traditional Lanzarote dishes, check out the Thomas Cook Airlines blog where they have recipes for stews, meats and fish. Now all you need is the sun, sea, fresh air and sand…. 

Have you ever been to Lanzarote? If so, what was your favourite thing to eat there? Have you ever used a lava rock to cook with? Or a hot stone? Let me know in the comments below

Disclaimer: Thomas Cook Airlines provided me with the lava rock and ingredients to take part in the competition. The winner will be decided upon a public vote. I may start bugging you all to vote for me! 

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