Last month we looked at some of the latest BBQ trends that’ll be finding their way into many a UK garden this summer. This month, I wanted to take it a step further and look at some of our fave BBQ recipes from around the globe.
The UK has an unfair reputation of bad BBQ, but that’s changing. OK we don’t have the climate for year-round outdoor grilling, but we’re fast becoming a nation of foodies, and when the sun is out, we love nothing more that getting outside and firing up the barbecue.
That’s not to say we can’t learn a thing or two. Many different countries have a strong tradition of outdoor cooking. From the Argentinian Asado to the Japanese Yakitori, there truly are some wonderful, and not to mention different, styles of BBQ. And here we’ve selected some of favourite BBQ recipes from around the world:
Mongolian Lamb Shashlik with Grilled Vegetables
Shashlik is basically a type of kebab. You can use fish, lamb, chicken, but what really makes this dish is the marinade. Essentially this is a picnic food in the countries of the former USSR. My preferred BBQ recipe is to take lamb, marinate it, skewer, and then cook until tender on the BBQ.
- 1 lb of leg or shoulder of lamb trimmed of all fat and cut into 2″ cubes
- 1/2 cup of lemon juice
- 1/2 cup of olive oil
- 1 tsp of black pepper
- 1 tsp of sea salt
- 1/4 tsp of ground red pepper
- 2 medium red onions cut into chunks
- 1 pint cherry tomatoes
- 2 large green peppers cut into chunks
- In a mixing bowl, add the lamb, olive oil, lemon juice, pepper, salt and red pepper.
- Cover with cling film and leave to marinate in the fridge for at least 2-3 hours before cooking.
- Place the marinated lamb onto BBQ skewers (about 6 cubes of meat per skewer).
- Be sure to apply a light coat of olive oil to each skewer prior to threading the meat.
- Place the tomatoes, peppers, and onion onto separate skewers, alternating type of vegetables. The meat and vegetables are cooked on different skewers as the meat will take a little longer cook. You don’t want charred veg!
- Cook the lamb shashlik skewers on a BBQ grill form around 10-12 minutes and turn to ensure even cooking.
- Grill the vegetable skewers for last 5 minutes of grilling. The vegetable should be crisp, but tender, and be careful not to overcook.
Japanese Style Yakitori Grilled Chicken Skewers
Yakitori is simply skewered chicken. It is popular Japanese dish that can be traced back over 400 years. ‘Yaki’ translates as grill or grilled and ‘tori’ is chicken. Yakitori stalls an incredibly popular form of street food in Japan and there are many variations of the recipe.
This is a simple Yakitori recipe I was given by a friend and it always goes down well. You can use veg, seafood, beef or pork, as well as chicken. But it tastes infinitely better if cooked outdoors on a BBQ grill…
- 1/2 lb of chicken cut into chunks
- 6 bamboo skewers
- 1/3 cup of soy sauce
- 1/3 cup of sake
- 1/3 cup mirin
- 2 tbsp of sugar
- 1/2 tsp of ground ginger
- 1/2 tsp of crushed garlic
- 1 tsp sesame oil
- Start by mixing all the spices into a sauce pan and simmer over a medium heat for 5 minutes.
- Skewer the chunks of chicken onto the bamboo skewers.
- Put half the sauce into a dish and add the chicken skewers. Give the chicken a coat of sauce on both sides and leave to marinate for at least 2 hours (over night is best).
- Cook the marinated chicken skewers on your BBQ grill for around 10 minutes.
- Remove chicken from the BBQ and dip it into the remaining half of the marinade.
- Pop the skewers back on the BBQ and grill for another 10 more minutes or until cooked through.
I’m not sure which country this recipe originates from, probably many. Anyway, I’m claiming it for the UK! Its really simply and is a great accompaniment to any cooked BBQ meat.
- 300g organic strong white flour
- 50g organic strong wholemeal flour
- 1 level tsp of dried yeast
- 1 tsp of fine sea salt
- A pinch of golden caster sugar
- 20ml olive oil
- 200ml tepid water
- Mix the flour together in a bowl.
- Add the yeast, salt, sugar and mix.
- Add the oil and water, then mix together to form a soft dough.
- On a floured table knead your dough for 10 minutes until smooth and elastic.
- Place in an oiled bowl, cover, then leave to rise in a warm place for 1 hour and doubled in size.
- When ready to bake, gently knock back the dough, divide into four and shape into an oval flatbread.
- Cook direct on the BBQ grill for 3-4 minutes per side.
South American Asado Chimichurri Sauce
In South America, any occasion is a good excuse to get together and eat BBQ. The Asado is basically a meat grilling extravaganza and the way that family and friends spend time together.
Chimichurri is a green sauce that’s an absolute necessity in Argentine BBQ. A variety of different ingredients can be used depending on personal tastes or what’s available, but olive oil, vinegar, garlic and herbs are considered the standard ingredients for an authentic chimichurri.
Used as marinade or a condiment, Chimichurri tastes great with grilled meat from the BBQ
- 120 ml extra virgin olive oil
- 120ml red wine vinegar
- 90ml water
- 1-2 cloves garlic
- 1 tsp sea salt
- 3 tbsp fresh chopped parsley
- 3 tbsp fresh chopped oregano
- 1 tsp fresh chopped basil
- 1/2 tsp chili pepper flakes
- 1/2 tsp ground paprika
- 2 shallots
- 1 tomato
- 1 green pepper
- 1 green onion
- Place all of the above into a blender, except the olive oil and half of the water, and blend gently.
- Slowly add the olive oil and enough water to produce a smooth paste.
- Cover and leave to stand for at least 2 hours at room temperature before serving. Simple as that but super tasty!
Texas BBQ Brisket
I think its fair to say that BBQ beef brisket is the national dish of Texas and they take it very seriously. This is a simple recipe, no need for a smoker, and I’ve used for years. Perfect it and you’ll be cooking like a BBQ champion in no time.
- 5kg piece of beef brisket
- 500 ml of beef stock
For the BBQ Sauce
- 1 tbsp sunflower oil
- 1 small onion, finely chopped
- 3 garlic cloves, crushed
- 500 ml tomato ketchup
- 100 ml Worcestershire sauce
- 75 ml lemon juice
- 2 tbsp brown sugar
- 1 tbsp malt vinegar
- 2 tsp Dijon mustard
- 1 tsp chilli flakes
- 1 tsp Tabasco sauce
- 1 tsp dried thyme
For the Rub
- 2 tbsp hot chilli powder
- 2 tbsp mustard powder
- 1 tbsp paprika
- 1 tbsp ground cumin
- 1 tbsp garlic powder
- 1 tbsp ground black pepper
- 1 tbsp caster sugar
- 1 tbsp 1 bay leaf, crushed
- To make the sauce, heat the oil in a frying pan, then cook off the onion and garlic for a few mins until soft.
- Add the rest of the ingredients and a good pinch of salt, leaver to simmer for 20 mins.
- Use a hand blender or food processor to blend the sauce until thick and smooth.
- Make the rub by mixing all the ingredients together in a large mixing bowl.
- Rub the mix all over the beef and set aside.
- In a large roasting tin, mix the beef stock and half the BBQ sauce.
- Add the brisket to the tin, cover with foil and cook in the oven on a low heat for around 4-5 hrs until the meat simply falls apart.
- You can do this the day before, just take it out the oven and leave it covers, but do not refrigerate.
- To finish, cook on a BBQ with ash coals. You want a low heat to simply char the beef.
- And if your barbecue has a lid, shut it and cook for about 20 mins. Turn it gently with tongs, until lightly charred all over and heated through.
- Slice and serve with the remaining BBQ sauce.
Australian BBQ Tuna
This simple soy sauce and sherry marinade will work with just about any kind of fish, but tuna is my preference as its meatiness makes it a great fish to BBQ.
- 8 tuna steaks
- 4 tbsp soy sauce
- 4 tbsp sherry
- 3 tbsp vegetable oil
- 1 tbsp fresh lime juice
- 1 crushed garlic clove
- In a shallow dish mix the soy sauce, sherry, vegetable oil, lime juice and garlic.
- Add the tuna steaks, and turn to coat.
- Cover and refrigerate for at least 2 hours.
- Preheat BBQ to a medium/high heat.
- Lightly oil the BBQ grills to prevent sticking
- Place tuna steaks on the BBQ and grill for around 3-6 minutes on each side.
Jamaican Jerk BBQ Chicken
You can cut down on fat but not flavour with this slow cooked BBQ chicken drumstick recipe. Caribbean jerk seasoning and a BBQ rum sauce is a great dish that offers all the spice without too much heat.
- 8 skinless chicken drumsticks
- 2 tsp Caribbean jerk seasoning
- 3/4 cup of BBQ sauce
- 1 tbsp dark rum
- 1/4 cup of finely sliced spring onions
- Rub the chicken drumsticks with the jerk seasoning.
- Place in a dish and pour over the barbecue sauce and rum.
- Cover with cling film and leave to marinade for at least 2 hours.
- Cook on the BBQ at medium/low heat until the chicken is cooked through and tender.
- Sprinkle with spring onions and serve with coleslaw.
And there you have it. We could of hit you with many more recipes, but we’ll save them for another post!