--- Barbecue season is firing up on SBS Food! From 7.30pm every Friday, 9 October to 14 November, you'll find great stories and recipes in Food Safari Fire and a brand new season of Watts on the Grill ---
Grab the tongs and get set: every corner of the globe has their own way of firing up flavours and the 'cue is a great way to take your tastebuds on tour. Here are nine ideas to get you started, from Maeve O'Meara and guests on Food Safari Fire, and Watts on the Grill's Spencer Watts.
"Butter chicken on the barbecue mightn't be traditional, but this has all the essence and TLC of a good butter chicken," says Spencer Watts. The result is delicious: the chicken is super tender, the char is great and the marinade gives it heaps of flavour.
The fragrant marinade in Simon Goh's recipe, featured in Food Safari Fire, can be used with beef or chicken. The satay sauce makes plenty to serve with the skewers and more, so you can freeze the extra for next time.
“The joy of this recipe is just how easy it is – a handful of ingredients to marinate the pork belly and build beautiful flavours, then simply cooking over charcoal to bring it a smoky meltingly tender result,” says Maeve O'Meara of this recipe, shared by Nelson Burgos.
Skhug, a Middle Eastern green sauce, is the perfect partner with grilled cauliflower steaks in this recipe from Spencer Watts.
A truly global recipe: A south African chef in Australia, sharing a recipe for steak rubbed with a mix of spices inspired an Indian dish. Duncan Welgemoed's recipe requires a few hours of marinating time, but the cooking is done in under 10 minutes.
"Kumar Mahadevan is a master of spicing and this mix, to create juicy, delicious chicken, is one of his best recipes. The yoghurt marinade helps tenderise the chicken,” says Maeve O'Meara of this colourful dish.
You don't need a special smoker to channel all the rich flavour and falling-apart meat of American low-and-slow barbecue: in this recipe, Spencer Watts smokes the pork on the barbecue, using oak chips in foil packets.
In Turkey, every region, city and even village has its own kebab (or kebap) recipe, but Adana in the south-east is world-renowned. Somer Sivrioglu shares this version in Food Safari Fire.
Find hundreds of other ideas in SBS Food's barbecue recipe collection.
Paneer, a fresh white cheese, is a joy to grill and with this sauce as a marinade and some simple vegetables, it makes an amazing barbeque meal.
Fish tacos are a Californian classic, taking inspiration from wonderful Mexican heat and spice. If you don’t want to fire up the barbecue, the fish can easily be cooked on a grill pan.
Bananas, strawberry, cinnamon toast, a little bit of a char on the barbeque, and then drizzled in white and dark chocolate: these are delicious and fun to make, too. Great for kids - or your inner child!
Grilled haloumi, aka 'squeaky cheese', is as at home on a breakfast plate or mezze platter as it is as a meat substitute in a burger or kebab.
This popular Bai dish, known as “sheng pi” – literally, raw skin – has a long history. Marco Polo even reported on it after visiting Yunnan in the 13th century. He wrote, “The gentry also eat their meat raw; but they have it minced very small, put in garlic sauce flavoured with spices and then eat it as readily as we eat cooked meat”. Thankfully for those of us who find the idea of raw pork unpalatable, there is a cooked version where the meat is fried in rapeseed oil before being finely shaved. This version is known as “zhu sheng pi”, or “cooked raw pork”. Destination Flavour China