Barbecue U Course Recipes

International Mixed Grill

Greek Halloumi and Grilled Vegetables


  • 1 package (approx. 400 grams) Halloumi cheese
  • 1 green/yellow zucchini
  • 1 large red onion
  • 4 Roma tomatoes
  • 2 red peppers
  • 1/4 cup olive oil
  • Juice from 1 lemon and extra wedges
  • 1 tbsp. red wine vinegar
  • 2 garlic cloves, sliced thinly
  • 1 tbsp. dried oregano (rub the oregano to release the oils)
  • 6 mint leaves, torn
  • 5–6 crushed peppercorns


Place lemons, red wine vinegar, garlic, oregano, mint and peppercorns in a bowl and mix while slowly adding the oil for the vinaigrette marinade.

Cut the zucchini length-wise, then cut into half moon shapes, about an inch thick. Cut the rest of the vegetables into 1-inch squares. Toss in marinade and let sit for a half hour.

Grill the vegetable skewers on a high heat to mark, then place them to the side on indirect heat.

Halloumi works well grilled but also works in a cast iron frying pan. Simply grill or cook the cheese until the centre is soft.



  • 1 cup of Greek yogurt
  • 1/4 cup diced cucumbers
  • Fresh dill
  • Juice from half a lemon


After dicing the cucumbers, add a little salt, place in a colander and place a weight on top to release some of the water. Mince the dill, mix all ingredients in a bowl and let chill for a half hour.

Persian Koobideh


  • 1 lb. lamb
  • 1 lb. beef
  • 1/2 cup grated onion
  • 2 garlic cloves, crushed and chopped
  • 1 egg, beaten
  • Pinch of salt
  • 7 crushed peppercorns
  • 1/2 tsp. turmeric
  • 1/4 cup butter
  • Skewers
  • Roma tomatoes
  • Bell peppers
  • Onions
  • Oil


Mix all ingredients very well in a bowl. You’re looking for a sticky texture, not wet.

Use a bowl of cold water to help handle the meat while forming it to an oval shape along the skewer. Place the meat on the grill at a low to medium temperature. You’re looking for a nice shiny cooked outside, not charred.

Cut the tomatoes, peppers and onions in half and cover lightly with oil, salt and pepper. Grill them on medium heat and serve with the Koobideh.



  • 1/2 lb. beef
  • 1/2 lb. pork
  • 1/2 lb. lamb
  • 2 tbsp. grated onion
  • 2 garlic cloves, chopped
  • 1/2 tsp. cayenne
  • 2 tsp. paprika
  • 1/2 cup mint, chopped
  • Oil
  • Ajvar



Mix all ingredients extremely well and form them into an oval shape. You can do this on a skewer, or just into a kebab shape.

Clean and oil the grill, then place the meat on a medium to low heat. Cook it until the outside is nice and crisp, but not charred.

Place onto a plate with a nice salad and spread the ajvar over the Cevapcici.

Columbian Lomo Al Trapo


  • Tenderloin (1–2 inches per person)
  • 1–2 lb. box kosher salt
  • Fresh rosemary, thyme and oregano
  • 1 100% cotton cloth
  • 1 ball butchers twine
  • Water



Wet the cotton cloth with water. Pour salt all over the cloth about a 1/4 inch high and an inch away from the edge of the cloth. Put the herbs right where the beef is going to be placed (best to do it at the bottom of the cloth closest to you).

The most important part of this process is that you roll the cloth extremely tight. We are trying to create a crust and if there are air pockets, the cloth can set on fire and burn the meat. Roll the meat into the cloth. On the second roll, bring in the edges of the cloth, creating something like a burrito. Use the butcher tie technique (also known as a slip knot) to tie the cloth, making the knots about 2 inches apart.

Place the roll into the coals of the fire and let it cook for 7 mins. on each side for a perfect rare. Break off the crust and let rest for about 5 mins. Slice pieces of the tenderloin and put Chimichurri sauce directly on the meat.

Chimichurri sauce


  • 1 bunch cilantro
  • 1 bunch parsley
  • 1 medium-sized shallot
  • 6 cloves garlic
  • 1/4 cup red wine vinegar
  • 1 jalapeno
  • 2 oz. honey
  • 4 limes, juiced and zested
  • 1/2 cup extra virgin olive oil
  • Salt and pepper to taste


Wash cilantro and parsley and remove leaves from stem. Chop the herbs and place into blender. Chop garlic and shallots and add to blender.

Chop the jalapeno. For a spicier result, leave seeds and membrane of the jalapeno together while you chop it; for a milder sauce, remove both. Add to blender.

Add the remaining liquids with the exception of the oil, which will be used to emulsify the sauce. Blend on high for 10 seconds or until all the ingredients are pureed.

With the blender on a low setting, gradually add the oil. Add salt and pepper to taste.