Off-the-Grill Delights

Published: August 27, 2017

Celebrate a meaty Eid with these scrumptious barbecue recipes!

Cumin and Onion Marinated Beef


1 kg thick bavette or onglet steak

2 tbsp Worcestershire sauce

3 garlic cloves, crushed

2 juice limes

2 tbsp vinegar

1 tbsp cumin seed

1 tbsp chilli flakes

1 small onion, grated

2 tbsp olive oil, plus extra for drizzling


1. Cut the steak into 6 or 7 chunks. In a small bowl, mix together the Worcestershire, garlic, lime juice, vinegar, spices, onion and olive oil. Season meat well on both sides, then place in a flat non-metallic dish or baking tray. Cover with the marinade and chill for up to one day. Bring to room temperature one hour before grilling.

2. Heat an outdoor grill or griddle pan until very hot. Pat the meat dry and drizzle with a little more oil, then season. Thread two thin metal skewers through two of the steaks and repeat with the others. Grill for 3-4 mins on one side, then turn over and repeat. Let the beef skewers rest under foil for 10 mins, then slice and serve with the sauces (see ‘goes well with’, right).

Kafta Kebabs(BBQ)


1 1/2 pounds lean ground beef

1 medium onion, grated

1/2 cup finely chopped fresh parsley

1/4 tsp cayenne pepper

1/4 tsp ground allspice

1 tsp salt, or to taste

1/4 tsp black pepper

6 wooden or metal skewers


1. Preheat an outdoor grill for high heat. If using wooden skewers, soak in water.

2. In a large bowl, mix together the ground beef, onion, parsley, cayenne, allspice, salt and pepper until evenly blended. Divide into six portions, and press around one end of the skewers to form a log shape approximately one inch thick and six inches long.

3. Grill for 10 to 15 minutes, turning occasionally, until meat is no longer pink.

Texas Barbecue Brisket


5 kg/11 lb piece of beef brisket

500 ml/ 18 fl oz beef stock

For the barbecue sauce:

1 tbsp sunflower oil

1 small onion, finely chopped

3 garlic cloves, crushed

500 ml/ 18 fl oz tomato ketchup

100 ml/ 3½ fl oz Worcestershire sauce

75 ml/ 2½ fl oz lemon juice

2 tbsp brown sugar

1 tbsp malt vinegar

2 tsp Dijon mustard

1 tsp crushed chilli flakes

1 tsp Tabasco sauce

1 tsp dried thyme

For the rub:

2 tbsp each chilli powder and mustard powder

1 tbsp each paprika, ground cumin, garlic powder, ground black pepper, caster sugar

1 bay leaf, crushed


1. To make the barbecue sauce, heat the oil in a frying pan, then cook onion and garlic for a few minutes until soft. Add the rest of the sauce ingredients to the pan with a good pinch of salt and simmer for 20 minutes. Use a hand blender or food processor to whizz to a smooth purée.

2. Heat oven to 150C/130C fan/gas two. Make the rub by mixing all the ingredients together with a pinch of salt. Rub the mix all over the beef and set aside.

3. In a large roasting tin, mix the beef stock and ½ the barbecue sauce. Add the brisket to the tin, cover tightly with foil, then cook for 4-5 hours until the meat is really tender when you push a fork into it. The beef can be prepared the night before – just leave it to cool in the tin covered with foil, but don’t refrigerate.

4. To finish the beef, get a barbecue fired up and wait until the coals are completely ashen – you want a low, not fierce, heat. Lift the beef out of the roasting tin and place on the barbecue to char. If your barbecue has a lid, close it now. Cook for about 20 mins, turning it carefully with tongs, until lightly charred all over and heated through. Lift onto a board and serve sliced with the remaining barbecue sauce on the side.

BBQ Beef Ribs


4 to 5 pounds/1.8 to 2.3 kg beef back ribs (about 10 ribs)

1/2 cup/120 ml ketchup

1/2 cup/120 ml honey

1 4-ounce/120 ml can green chilies, diced

1 large onion, chopped

4 cloves garlic, minced

1 tsp/5 ml cayenne

1 tsp/5 ml salt

1 tsp/5 ml black pepper

1 tsp/5 ml dry mustard


1. Trim excess fat from beef ribs. Combine salt, pepper and cayenne. Rub over the ribs. Preheat grill and prepare for indirect grilling with a drip pan. Place ribs on grill over drip pan and close the lid. Cook for about 3 to 3 1/2 hours over a medium low, indirect heat (try to keep the temperature under 265 degrees F/130 degrees C).

2. To prepare sauce, combine onion, honey, ketchup, chili peppers, garlic and mustard in a sauce pan.Heat over a medium-low temperature, stirring until even and warmed through. When the ribs are nearly finished cooking, begin brushing the sauce on them until you get a thick coating.

3. Once cooked through, remove from heat and let stand for five minutes. Cut into individual ribs and serve. Make a little extra sauce to serve on the side.

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