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Five International Barbecue Dishes to try out at Home

Barbecuing is a tradition in the United States. It draws friends and families together celebrating special events or just enjoying a family meal. Internationally, people of all nations have their version of a Barbecue – all resulting in delicious healthy food occasions.

Vary your Barbecue experience by trying out one of the Worldwide Barbecue interpretations below.

JAPAN- Yakitori

Yakitori is popular street food in Japan. It comprises bamboo skewers loaded with chicken meat, grilled over a white charcoal fire. Often the meat is chicken thighs, but it is not uncommon to see skewers loaded with chicken gizzards or livers.

Serve these with alcohol preferably some Saki or Kirin beer!


1 ½ cups Japanese Mirin (Can substitute with Dry Sherry)

¾ cup of good quality soy sauce

4 Tablespoons light brown sugar

1 crushed and peeled garlic clove

500 grams ( 1 lb) boneless chicken thighs

Bamboo skewers

Method :

Place mirin, soy sauce sugar, and garlic into a small pot over the heat. Reduce by half.

Cut the chicken into bite-size pieces leaving the skin on. Thread onto the skewer.

Grill the plain chicken skewers over the coals.

When the meat changes color brush the chicken with the sauce. Turn over the skewers and continue to cook over the coals. Brush the meat at least three times with the sauce.

Serve as a snack with Beer.

SOUTH AFRICA–Braaivleis (Literal translation Meat Burn)

Braaing is a strong South Africa tradition. There is even a National Heritage Day which has become known  locally as “National Braai Day “

South African’s barbecue anything! This can vary from fillet steak to lamb chops to chicken pieces to lamb’s liver. In addition, the local Snoek fish is popular, particularly in the Cape Area.

Apart from cooking stews in cast-iron pots (Potjie) over the coals one of the popular items to barbecue is Sosaties. These comprise skewered and marinaded meat pieces (Normally lamb) interspersed with pepper’s and dried peaches. These are then cooked over hot coals. They are of Cape Malay origin. The secret is in the marinade which gives the barbecued meat that “Malay” fruity mild curry flavor.


2 White Onions chopped

½ cup of white vinegar

375 ml of dry wine

2 Bay leaves

3 Teaspoons of sugar

½ Tablespoons mild curry powder

6 Teaspoons dried coriander

2 Teaspoons salt

½ Teaspoon Cinnamon

½ Teaspoon Ground Cumin


Heat all the ingredients in a pot and allow to cool.

Pour the marinade over the prepared lamb kebabs placing dried fruit apricots between pieces of meat. Leave to marinade for 24 hours.

Barbeque the sosatie “kebabs” over the barbecue coals.

BRAZIL- Churrasco

Churrasco is the name that refers to a particular barbecue technique popular in Latin America countries. They roast cuts of meat over an open flame usually placing these on a large metal skewer.

A popular beef cut in Brazil is Picanha. (also called coulotte) It is the cap of the top of the sirloin with the fat on. The focus is mainly on red meat.

The meat is not normally soaked or covered in marinade. Chefs season it with coarse salt which enhances the meat’s flavor. There is normally only one kind of meat per skewer. The Picanha cut rolls into a C shape and placed on the skewer.


Once cooked chefs slice the meat after resting to serve. A popular sauce to serve with the Churrasco is chimichurri. This is a fresh uncooked sauce made from chiles, jalapenos, fresh cilantro, and chopped garlic.

Next time you barbecue why don’t you try using the Picanha steak,  dipping the slices into the chimichurri sauce… Yum!


This is a popular method of barbecuing indoors in Korea. Each table has a small barbecue in the center and friends and family cook their own meat.

Bulgogi is very popular. They cook thin slices of marinated meat (usually tenderloin or sirloin) over the central grill. Sauces and side dishes accompany the grilled meat. It is possible to purchase small bbq grill boxes placed on an outdoor table. Get the coals ready and surround the table with Korean side dishes. Each person can control their own meat. Koreans never barbecue alone!

Recipe for Bulgogi


½ onion chopped

½ onion thinly sliced

1 Pear thinly sliced

Spring Onions -cut into pieces and also sliced into thin rounds

3 Tablespoons Sugar

1 Teaspoon Ground Black Pepper

1/3 cup of good quality soy sauce

2  Tablespoons Sesame Oil

1 Tablespoon Canola Oil

2 Garlic cloves crushed

1 Teaspoon toasted sesame seeds(for serving)


Slice the meat thinly. Frozen or cold meat is easier to slice

Blend the marinade ingredients setting aside the sliced onions and sesame seed for later decoration.

Pour marinade over the sliced beef and marinade for at least 30 minutes.

Pat the meat dry and then place over the coals for a quick sear. Serve with the sesame seeds and sliced spring onions as decoration.

Serve with Korean side dishes i.e. kimchi, Korean candy sweet potatoes, and gimbap.


The name Luau is a word that describes a social gathering. The definition of the word Kalua is to cook in an underground oven. The traditional way in Hawaii would be to cook a whole pig stuffed with hot rocks and wrapped in ti or banana leaves. They then cover it in a light canvas wrap and sand. Cooking will take at least seven to eight hours.

However, it is possible to use your kettle barbecue in your backyard to achieve the same result. Follow the tips below for your own luau gathering at home.


You need :

A large coal-burning barbecue with a lid. ( i.e. a Weber type kettle barbecue)

Wood logs/Charcoal

Mesquite wood chips

Disposable Foil pan and sheets of tin foil

Pork Butt (approx. 5 lbs)

Rock salt

Ti/banana leaves



On a layer of tinfoil sheets, place washed banana leaves.

Salt the Pork Butt lightly.

Place the pork on top of the leaves and seal the pork in the leaves.

Enclose leaf wrapped pork in the tinfoil–tightly sealed.

Pierce holes in the package’s top.

Place the disposable foil pan with water in it on one side next to the coals on the bottom of the barbecue.

Add the wood chips.

Place the pork package on the grid above the coals.

Close the lid.

Note: only open the barbecue to add more wood or coals if required. A steady temperature of below 350 degree F is preferable.


The meat should take approx. 6 hours to cook. It is ready when the pork is easy to shred.

Prick a few holes in the foil’s bottom packet to allow any juices to drain.

Take out the pork and shred it mixing in the juices.


There are many ways to enjoy a Barbecue. Surprise your family and friends with your International Cuisine.




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