I think most of our summer memories revolve around the head of the family drenched in sweat in front of a charcoal grill, orchestrating a magnificent barbecue feast with arrays of side dishes.
Well, I canโt really say sides, as I vividly remember an endless spread of oven dishes and trays of all shapes and forms which in all honesty can make several meals on their own – not part of a 10 kg barbecue feast!
Things have moved on now both economically and socially; in terms of time and financial constraints. So, I hereby present to you the modern and much easier version of this glorious irreplaceable summer meal with more diverse ingredients and less hassle.
However, we still need a BBQ male maestro just for the kidsโ memorabilia, nothing to do with us not being able to handle the heat nor our hair and attire!
To plan a simple yet presentable BBQ, in my opinion you need to have; 2 meats, 1 seafood, veggie skewers and 1 unusual surprise.
Important tip! Take the meat, chicken or seafood out of the fridge at least 40 minutes before grilling; allowing it to cool down to almost room temperature – This makes a massive difference in cooking and texture.
Brazilian Churrasco (Beef) with Chimichurri Sauce:
Shopping Basket:
3kg beef sirloinโ 1 ยฝ tbsp sea salt โ2 minced garlic clovesโ ยฝ cup orange juice โยฝ cup hot water โ 1 tsp crushed peppercorn.
- Cut the beef fillets into 2 inches chunks, skewer then place on grill โ marinating is not needed.
- Stir all ingredients together in a cup.
- When meat starts to cook, baste it with the liquid mixture, keep repeating until meat is browned and cooked.
Chimichurri Sauce Ingredients:
1 small onion โ 1 red chilli pepper โ3 garlic cloves โ ยฝ cup vinegar โ ยฝ cup finely chopped cilantro โ ยฝ cup finely chopped parsley โ ยฝ tsp salt โ 2 tbsp dried oregano โ ยพ cup extra virgin oil.
- Put all ingredients in the food processor and blitz until finely chopped. Voila, your sauce is ready.
- Serve it as a side dip with the beef platter.
Persian Chicken Kabobs:
Shopping Basket:
2 kg of boneless chicken breasts or thighs โ 1 cup full fat yoghurt โ 1 large onion, thinly sliced โ 2 garlic cloves, crushed โ1/3 cup olive oil โ juice of 1 lemon โ 2 tbsp saffron โ 1 tsp salt.
- Cut the chicken into 2 inches cubes then smother in all above ingredients.
- Put in a tight container in the fridge and either leave overnight or at least 4 hours before grilling.
- Skewer the chicken cubes and grill until cooked through.
Butterfly Tiger Prawns:
Shopping Basket:ย 2 kg Tiger prawns, slit opened along the back, cleaned & flattened โ3 garlic cloves โ 1 cup of soft butter โยฝ cup finely chopped parsley โ ยฝ tsp salt.
- Season the butter and mix with herbs and garlic, then smear it over the opened back of the butterfly prawns.
- Leave for about 30 min before grilling. No need to marinade for long hours as nothing beats the fresh flavour of the sea.
Grilled Veggies Skewers:
Shopping Basket:ย
4 large courgettes โ3 large onions โ3 red bell peppersโ3 large eggplants โ 500g mushrooms.
- Cut all vegetables into medium cubes, brush with olive oil and season well.
- Grill until charred and cooked. You can either distribute them among your skewers or opt for having them as separate veggie skewers.
Cherry Kebab โKebab bel Karazโ:
It may sound a bit unusual! But this is the grilled version of a well-known Syrian and Armenian specialty. The sourness and sweetness of the cherries work wonderfully well with the barbecued meat.
Shopping Basket:ย
2 kg minced beef or lamb โ2 tsp Levant spices โ1 tsp ground coriander โ1 tsp ground cinnamon โ 1 jar sour cherry, pitted โ ยผ cup olive oil – salt & pepper.
- Mix the meat with spices and oil, leave for few hours or overnight in a tight fridge container.
- Shape into medium balls and skewer them; with one cherry in between every 2 balls.
- Grill until charred and cooked.