Celebrate the World Cup with these BBQ Recipes from Around the World
Are you as excited as we are?
With the 2018 FIFA World Cup reaching the Semi Finals, celebrate by serving up some of these BBQ favorites from our competing countries!
Who do you want to see win this year?
France: Classic French Merguez
2 tsp cumin
2 tsp fennel
2 tsp coriander
2 tbsp paprika
2 tsp cayenne pepper
3/4 tsp cinnamon
3 pounds lamb and mutton (ground)
1/2 cup olive oil
2/3 cup cilantro (fresh, chopped)
1/3 cup mint (fresh leaves, finely chopped)
6 cloves garlic (crushed and finely chopped)
3 1/2-4 tsp salt
Toast the cumin, fennel, coriander seeds in a dry skillet set over medium heat, constantly stirring, for about 2 minutes, until they become fragrant. Be very careful not to overcook, and worst still, burn the spices. If you leave them too long, this will happen, and you will need to throw them away and start again.
Once toasted, allow the seeds to cool and then process them in a spice grinder.
Add the toasted, ground seeds to the paprika, cayenne pepper, and cinnamon. Place the ground lamb in a large bowl, drizzle it with the olive oil, and sprinkle the spice mixture, chopped herbs, crushed garlic, and salt over the meat. Mix the seasonings into the meat.
The seasoned meat can then be either formed into patties, the size and shape of your choice though avoid making them too big as they will be difficult to stuff into a sandwich. Or, fill bought sausage casings with the lamb sausage mixture. For this, you will need a sausage stuffer attachment often sold for stand mixers, or a stuffing machine.
Once made, chill before using. The sausages can be made in advance and kept in the refrigerator for a few days.
Grill the patties or sausages according to your taste, or simply fry until cooked right through. Serve stuffed into a bread bun, pitta or slice and serve in Middle Eastern flatbreads and fresh salad.
Belgium: Beef Skewers with Beer BBQ Sauce
1 1⁄2 lbs boneless beef roast, cut into 1 inch cubes
1 tbsp garlic, minced
1⁄2 cup onion, finely chopped
1 tbsp Dijon mustard
1⁄2 cup ale
1 cup ketchup
2 tbsp brown sugar
1 tsp hot pepper sauce
salt & pepper to taste
If using bamboo skewers, soak in water for at least 30 minutes before using.
Combine all sauce ingredients in a heavy pot. Bring to a boil & simmer until sauce thickens (about 10 minutes).
Thread beef on skewers & brush with BBQ sauce. Grill on high heat, lid down, for about 5 - 6 minutes per side (total 10- 12 minutes) or until still pink in the center.
Serve with extra sauce for dipping.
Croatia: Dalmatian BBQ Chicken
2 whole, small chickens
2 tbsp fresh sage leaves
2 tbsp fresh rosemary
2 1/2 tsp fresh thyme
1⁄2 tsp ground nutmeg
1 cup white wine
2 tbsp olive oil
2 tbsp lemon juice (freshly squeezed)
1 tbsp salt
1 tbsp pepper
Cut chickens into pieces, not too big.
Mix wine, sage, rosemary, thyme, nutmeg, oil, lemon juice, salt and pepper into a glass bowl. Add chicken pieces and marinate for 2 hours.
During BBQ-ing chicken, periodically spread olive oil with rosemary branch. Serve hot when ready.
England: Grilled Cheese With Baked Beans
2 plum tomatoes, cut into thick slices
Kosher salt and freshly ground pepper
2 thick slices white sandwich bread, toasted
1/2 cup prepared baked beans, warmed and drained
1 tsp Worcestershire sauce
1 1/2 cups grated sharp white cheddar cheese (about 6 ounces)
2 scallions, chopped
Preheat the grill. Place the tomatoes on at a low level heat and grill until edges brown. Season with salt and pepper. Transfer the tomatoes to a plate.
Grill the bread to toast and spoon the beans evenly on top. Cover with the tomatoes and drizzle with the Worcestershire sauce, then sprinkle with the cheese and scallions.