Celebrate around the World in 32 Sizzling Barbi’s
To celebrate this year's 21st National BBQ Week celebrations. The National BBQ’s GrillMaster has created some exciting, tasty, yet simple to prepare BBQ dishes from countries around the world. So, if you fancy being adventurous and want to explore the known Barbi World during National BBQ week, then this is your chance. Grab your grill, pack your bags and start off on a Barbi culinary journey of discovery!
Four-Pepper Chicken Kafta
Sahara do you like this Algerian classic made with Chicken. Take skinless chicken breasts and mince with garlic, sea salt, white pepper, paprika, and cumin, then add finely chopped flat-leaf parsley, and green and red bell peppers. Mould chicken mixture around metal skewer, brush with olive oil and grill.
Churrasco’ed Chimichurri Steak
'Do grill for me Argentina' with this famous, yet simple Churrasco grilled sirloin steak, marinated and basted on the grill with Argentina's quintessential Chimichurri sauce made from flat leaf parsley, spring onions, cloves, the ever present chillies and red wine vinegar - a real pampas Churrasco BBQ classic!
Beer Barbi’ed Wings
A 'chook' from down under, this a real BBQ wizard of Oz. Take chicken wings and make small cuts in surface, rub with mixture of peanut oil or butter, lemon juice, soy sauce, Australian lager, sea salt and black pepper. Grill slowly basting with residue of marinade, in final minutes coat with a spicy BBQ sauce also serve as dip.
This Mussels from Brussels recipe may not be strictly BBQ, but it’s good to eat alfresco and is easy to prepare; grab some fresh mussels, make a stock of white wine, garlic, chopped parsley & shallots, add some crème fraiche bring to boil then simmer and add mussels for 5 mins or so then serve with stock & don’t forget the frites, triple fried of course!
Bosnia & Herzegovina
Cevapcici Three Meat Patties
A real meat treat - burgers have been popular in the Balkans for years and these classic Cevapcici are made from ground beef, pork butt and veal or lamb, roughly ½ beef & ¼ each pork & lamb. Mixed with beef broth, ground coriander, flat leaf parsley and garlic. Formed into burger shape, they’re best fast grilled and great with a smoky BBQ sauce.
Stuffed Rib Roast
A real carnivore carnival! Use a bone-in, rolled rib. Pierce at regular intervals through to middle; soak in a sun-dried tomato & chipotle marinade. Thinly slice lengthwise carrot, green bell peppers, wedge cut onion, and thickly cut smoked ham and frozen provolone cheese. Push ingredients into holes in rolled rib. Score surface and press sliced garlic into cuts. Slow grill to taste.
You can certainly ring the changes with this typical African kebab, based on steak and pineapple. Cube sirloin steak, green bell peppers and pineapple, skewer alternately and roll in peanut flour, coat with a hot fiery BBQ sauce and finely chopped habanera chilli for extra heat; grill with an occasional basting of sauce and chilli.
Grilled Swordfish en Pipian
You can cross swords with this spicy fish dish, anytime. Meaty swordfish steaks, marinated in a mix of finely chopped jalapeno or Serrano chillies, fresh cilantro, lime juice, olive oil; seasoning to taste. Add a sauce made from boiled tomatillos, toasted pumpkin seeds, chopped chillies, garlic, spring onions, cilantro, flat leaf parsley, cumin, olive oil and lime juice.
Pamplona de Puerco
Rather than using more traditional beef and seafood, you can really start 'cutting the bacon' with this unusual Columbian pork dish. A simple, tasty and attractive dish comprising rolled tenderloin of pork, stuffed with chopped red bell peppers, Chipotle, cilantro and thickly sliced provolone cheese. Grill slowly, baste with seasoned olive oil.
You can certainly tinkle the ivories, with this spicy beef kebab. Cut sirloin steak into 1" cubes and marinade with a mixture of pureed onion, bell pepper, garlic, jalapeno chillies ginger, peanut oil and salt and black pepper. Chill for a couple of hours then skewer and coat in peanut flour, grilling on high heat for 3-4 minutes - sizzling!
Grilled Pork Tenderloin
Doesn’t cost a packet and is easy to do with just the right balance of smoke n'sweet! Marinade pork tenderloin in mix of wine vinegar, olive oil, crushed dried chillies, garlic, mustard and cilantro. Drain, dry, then rub mix of honey brown sugar, molasses, mustard, olive oil and ginger, season and sprinkle with more crushed chilli and grill. Serve as medallions!
Crafty Stuffed Pljeskavica
A big bold Balkan burger with a cheesy heart. Mix minced beef and finely minced garlic and red & white onions, season paprika and salt & pepper and roll into flat patty grate goats cheese and place in middle, wrap patty around cheese. Grill to taste sprinkle more grated goats cheese over top and serve with salted raw onions and warm bread.
Go Galapagos Grilled Lobster
Maybe not something normally associated with Ecuador, but then there’s the Galapagos. Simply grill fresh rock or spiny backed lobsters belly-up, snip-open under the tail and pack with a mixture of crushed garlic, apricot puree, soy sauce, lemon juice, black pepper and cayenne. When ready, serve with a spicy, fruity mayo.
Bangers, Bacon & Eggs Breakfast Barbi
A brilliant Barbi breakfast, a traditional English kick-start to the day, comprising pork sausages, lean thick cut bacon rashers, thick sliced black pudding, grilled tomatoes and field mushrooms, plus thick sliced granary bread steeped in olive oil - grill and season to taste. Oh yes, and don't forget the fried egg - unfortunately eggs have a habit of slipping through the grill bars, so unless your BBQ grill has an attached griddle plate; cheat and use a frying pan or tin foil!
Escargots Grilles a la Perpignan
Zut Alors! You may have to shell out a bit for these unusual, but traditionally South Western France dish consisting of large snails packed with Garlic, unsalted butter, finely chopped shallots and celery, flavoured with a dash of anise and then grilled on the Barbi. Forget and dig in; a great hors oeuvre for the adventurous!
Berlin Barbi Bockwurst
Ich bin en barbecuer - what could be more German than sausage and grilled Bockwurst, is one of the best. A simple coating of a sweet n'spicy BBQ sauce and a slow grilling, combined with some char-grilled red onions, cooled sliced and mixed with saukraut or a standard coleslaw makes a great quick sausage meal!
Yes’sir I can Barbi. A traditional, fiery, yet unusual African BBQ dish where meat is grilled then simmered in a hot sauce. Using skin-on chicken breasts marinated in garlic, Scotch Bonnet chilli, oil and seasoning, slow grilled, then removed to a pan and simmered over a low heat in a lemon and mustard sauce containing olives, lemon juice and Scotch Bonnet chillies. This is Hot stuff!
The Grill-gods will really smile if you get this right. Cube boneless shoulder of lamb and marinade in yoghurt, olive oil, crushed garlic, lemon juice and dried Ancho pepper flakes. Wrap in vine-leaves and skewer. On separate skewer, grill plum tomatoes and bull's horn peppers, grill until skin is blackened serve immediately.
Let's all go bananas, well plantains actually for this quick and simple big brother relative to the perennially popular banana. Simply, grill the plantains in their skins, the sugars in the plantain caramelise and help make the flesh sweet and moist; however you could always add some dark Honduran rum to spice things up!
Spiced, Vine-leaf Grilled Quail
Don't shah away from this ancient Persian game dish. Consisting of quail rubbed with a mixture of sea salt, cumin and coriander seeds, whole black peppercorns chopped garlic and oil. Wrap the quail in vine leaves and grill directly over hottest coals, serve in the vine leaves but remove before eating.
Tuscan Pancetta Chicken Ciabatta
A real chicken renaissance masterpiece a stylish blend of three essential Italian ingredients. Chicken breasts, rubbed with mixture of garlic, black pepper, olive oil and crushed sage leaves. Wrap pancetta around chicken breasts; grill slowly. Slice Ciabatta rub cut face with olive oil, grill, serve with chopped sundried tomato, rocket and basil.
Tokyo Yakitori Chicken
Have a yen for something different, a very popular Japanese form of BBQ. Normally chicken thighs, breasts are better. Dice chicken, half leeks, remove green part and slice thickly, alternately place on skewer. Mix soy sauce, mirin, sake sugar, ginger, garlic and finely chopped spring onions, heat until sugar dissolved coat kebabs, then grill, baste and serve!
Pork Shashlyk in Roubley Red Wine & Pomegranate Marinade
You’ll be rushing to try this Shashlyk, so cut pork into cubes, slice onions, then place in a saucepan, pour in red wine, plus pomegranate and lemon juice. Season to taste with thyme, caraway, salt & pepper, add a dash of olive oil and leave for 24 hours. Thread pork & onions, plus red & green peppers onto skewers and grill turning frequently. Heat remaining marinade and pour over, serve with a beetroot salad.
Sesame Grilled Beef
Be the life & Seoul of the party with this classic Korean BBQ Dish, consisting of thick strips of tenderloin beef marinated in dark soy, sesame oil and rice wine, shallots and sugar, grilled and based with remaining marinade, serve immediately and dress with freshly ground black pepper and toasted sesame seeds.
Arriba, arriba hot, spicy with a real kick and almost too hot to handle! Chicken breasts marinated in a mixture of olive oil, spring onions, garlic, lime juice, finely chopped jalapeno, cilantro, cumin and coriander, plus of course a generous slug of Tequila! Allow to soak and then grill on medium heat, serve with lime wedges.
Dutch Saté Ayam
With a strong Indonesian influence, but from Breda, not Bandung, these spicy chicken saté's use a mixture of diced breast and liver coated in a mix of sweet soy sauce finely chopped onion, peanut sauce (butter) chilli paste (sambal olek) and lime juice, quickly grilled and served with the remaining sauce mix. It's an instant East meets West.
Fiery Stick Meat
The Nigerian equivalent of Saturday night fever! Grab some sirloin and cube it, add a liberal coating of mixed cayenne pepper, ground black pepper & salt, skewer and grill to taste. Serve with sliced raw onion. Take sirloin cubes and sliced raw onion, add as much cayenne as you can take and wait for the after-burners to kick-in - wow!
A veritable port in any storm! Grilled fresh sardines are as popular in Portugal as hotdogs are in the US. Simply gut fresh sardines, dry and cover in sea salt for around an hour. Remove salt and grill quickly basting with olive oil and black pepper, serve immediately with lemon wedges and mayo.
Spicy BBQ’ed Chorizo
Straight from the Costa del Coals; this classic Spanish hot pepper sausage works really well with the smoky flavour of the grill and served in a warmed crusty roll with grilled bell peppers, Spanish onions and a side dipping sauce or a chilli mayonnaise, makes a great Barbi snack.
Alpine Downhill Raclette
Yodel doodle do, it’s all downhill from here. Cut really thick chunks of Raclette cheese; grab garlic bread and pre-cooked small potatoes, half, then coat with crème fraiche, sea salt, black pepper and lemon juice. Grill cheese directly on BBQ until starts to melt, then add potatoes and scrape melted cheese over, keep cheese on grill and serve with warmed garlic bread.
Texan Brisket of Beef
Steak your claim to one of the US’s BBQ classics. Take a brisket of beef, rub in a mixture of sea salt, chilli powder, brown sugar, ground cumin and black pepper allow to stand for 4 hours. Place brisket in metal tray, fat side up and slowly smoke in a kettle BBQ, using wet wood or mesquite chips, for at least 4/5 hours, basting occasionally with juices that collect in pan. Serve with a robust BBQ sauce.
Pamplona de Pollo
Salsa on down with this traditional stuffed chicken. Using whole skinless breasts, cut red and green bell pepper, smoked ham, hard-boiled egg and prunes into strips. Rub breasts with mixture black pepper, dried oregano, sea salt and olive oil, place strips inside breasts and wrap, securing with a small metal skewer. Grill and baste slowly.
All Round the World BBQ Recipes