BBQ's around the world

The term ‘barbecue’, referring to a cooking method was certainly known in England well before the First Fleet departed for Botany Bay.  But it was little used in Australia until the mid-1800s, and then normally in reference to events held in America.  The first use of the term for an Australian event seems to be a report of the Waverley Bowls Club’s Leg o’ Mutton Barbecue in 1903.

The term barbecue has its origin in Central America, but us Aussies have certainly taken it as our own.  

We all love our snags and steaks on the barbie - but here's some BBQ recipes from other parts of the globe............


Middle Eastern mixed grill beef plate

¼ cup extra virgin olive oil
1 tablespoon ground cumin
1 tablespoon smoked paprika
2 garlic cloves, crushed
4 Rib Eye/Scotch Fillet Steaks
4 Lebanese eggplants, halved lengthways
2 zucchini, thickly sliced diagonally
1 cup Greek-style yoghurt
2 tablespoons tahini
2 tablespoons flat-leaf parsley, chopped
250g cherry tomatoes, quartered
2 baby gem lettuces, quartered lengthways
1 Lebanese cucumber, cut into ribbons
2 pieces Lebanese bread, cut into pieces

Combine the oil, cumin, paprika and half the garlic in a small bowl. Rub one-third of the cumin mixture into the steaks. Place the remaining cumin mixture in a large bowl with eggplant and zucchini and toss to combine.

Heat a barbecue grill or chargrill on medium-high. Cook the steaks for 3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thickly slice.

Cook the eggplant and zucchini on the grill for 2 mins or until vegetables are tender.

Meanwhile, combine the yoghurt, tahini, parsley and remaining garlic in a bowl. Season. Arrange the beef, eggplant, zucchini, tomato, lettuce, cucumber and bread on serving plates. Serve with the yoghurt mixture.

Teriyaki chicken skewers with rice salad

750g chicken thigh fillets, trimmed, cut into 4cm pieces
1 cup sushi rice, washed, drained
Rice bran oil spray
2 green onions, thinly sliced diagonally
1 tablespoon sesame seeds, toasted
1 medium carrot, peeled, cut into thin matchsticks
1 Lebanese cucumber, cut into thin matchsticks
2 tablespoons coarsely chopped pickled ginger
1 tablespoon lemon juice
2 tablespoons rice wine vinegar
1 teaspoon sesame oil
Pinch caster sugar

Teriyaki marinade

1 garlic clove, finely chopped
⅓ cup dark soy sauce
1 tablespoon mirin
1 tablespoon caster sugar

You'll need 8 pre-soaked bamboo skewers

Make teriyaki marinade: Combine garlic, soy sauce, mirin and sugar in a bowl until sugar dissolves.

Combine marinade and chicken in a glass bowl. Cover, refrigerate overnight.

Place rice in a saucepan over medium-high heat. Add 1 ½ cups cold water. Bring to the boil. Reduce heat to low. Cover. Simmer for 10 minutes or until liquid is absorbed. Remove from heat. Set aside for 10 minutes. Stir rice with a fork. Rinse under cold water. Drain. Refrigerate for 30 minutes.

Drain chicken, reserving marinade. Thread chicken onto prepared skewers. Spray skewers with oil. Heat a barbecue chargrill or chargrill pan on medium heat. Cook skewers, turning and basting with reserved marinade, for 10 to 12 minutes or until browned all over and cooked through.

Meanwhile, place rice, onion, sesame seeds, carrot, cucumber and ginger in a bowl. Whisk lemon juice, vinegar, sesame oil and sugar together. Pour over salad. Season with salt and pepper. Toss to combine.

Serve skewers with rice salad.


BBQ Greek lamb chops

2 tablespoons extra virgin olive oil
2 tablespoons dry sherry
1 tablespoon garlic, crushed
6-8 lamb chops
1 teaspoon salt
2 teaspoons dried oregano
1 ½ teaspoon onion powder
1 ½ teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon beef stock powder
1 teaspoon dried parsley flakes
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg

Combine olive oil, sherry and garlic and rub over lamb chops. Allow to marinate at least 30 minutes.

Combine salt, oregano, onion/garlic/beef stock powder, pepper, parsley, cinnamon and nutmeg to make a dry rub. Rub generously over marinated chops, and allow to marinate at least another 30 minutes.

Cook on a hot BBQ until done to your liking.

Vietnamese pork kebabs

400g pork mince
¼ cup dried breadcrumbs
4 garlic cloves, crushed
2 eschalots, peeled, finely chopped
2 tablespoons fish sauce
250g dried rice vermicelli noodles
⅓ cup Vietnamese dipping sauce for spring rolls
⅓ cup lemon juice
¼ iceberg lettuce, shredded
1 cup chopped fresh mint leaves
1 cup chopped fresh coriander leaves

You'll need 8 pre-soaked bamboo skewers.

Combine mince, breadcrumbs, garlic, eschalot and half the fish sauce in a bowl. Season with pepper. Shape ¼ cup mixture around each skewer.

Cook noodles in a saucepan of boiling water for 3 minutes or until tender. Drain. Place in a large bowl. Add dipping sauce, lemon juice and remaining fish sauce. Toss to coat.

Preheat a lightly greased barbecue plate or chargrill on medium-high heat. Cook skewers, turning, for 8 minutes or until cooked through.

Toss lettuce, mint and coriander through noodle mixture. Serve with skewers.


Korean barbecued chilli beef and quick kimchi

3 cups boiling water
⅓ cup sea salt
1 baby wombok (Chinese cabbage), quartered crossways, leaves separated
¼ cup caster sugar
4 garlic cloves, crushed
2 tablespoons fish sauce
1 ½ tablespoons lightly dried chilli flakes
2 tablespoons gochujang (Korean red chilli paste)
650g beef eye fillet
¼ cup, firmly packed) brown sugar
1 cup beef stock
2 tablespoons soy sauce
1 green shallot, thinly sliced diagonally

Combine the water and salt in a large glass or ceramic bowl. Add the wombok and stir until well combined. Set aside, stirring every 5 minutes, for 30 minutes or until the wombok softens slightly. Drain and rinse under cold running water.

Combine the caster sugar, garlic, fish sauce and chilli flakes in a large bowl. Add the wombok and stir until coated.

Preheat a barbecue grill or chargrill pan on high. Spread gochujang over the beef to coat. Barbecue for 7 minutes each side for rare or until cooked to your liking. Transfer to a plate and set aside for 5 minutes to rest. Thinly slice the beef.

Meanwhile, combine the brown sugar, beef stock and soy sauce in a saucepan. Bring to a simmer over medium-high heat. Simmer for 10-15 minutes or until reduced and thickened slightly.

Sprinkle the beef with shallot and serve with the kimchi and sauce.

Brazillian Caramelised pineapple with coconut yoghurt

1 fresh pineapple
⅓ cup fresh mint leaves, finely chopped
⅓ cup demerara sugar
Fresh mint leaves, to serve

Coconut yoghurt

1 cup Greek natural yoghurt
1 tablespoon brown sugar
1 teaspoon coconut essence

You'll need 8 pre-soaked long bamboo skewers.

Cut top and bottom from pineapple. Slice lengthways down pineapple to remove skin. Cut pineapple lengthways into quarters. Remove core. Cut each quarter in half. Thread onto skewers lengthways.

Make coconut yoghurt: Place all ingredients in a bowl. Stir until combined.

Combine mint and sugar in a bowl. Sprinkle mixture over pineapple, turning to coat.

Heat a barbecue plate on medium-high heat. Cook pineapple, turning occasionally, for 8 to 10 minutes or until caramelised. Serve skewers with yoghurt.


Recipe source:

Knights Meats