Beyond the burger – five recipes to max out your barbecue
There’s so much more you can cook on the barbecue than just sweetcorn and burgers – as delicious as they both are! Here are some of our favourite slightly more advanced dishes to make on the barbecue – with the help of some of our favourite equipment from Kamado Joe.
Beyond the burger – five recipes to max out your barbecue
There’s so much more you can cook on the barbecue than just sweetcorn and burgers – as delicious as they both are! Here are some of our favourite slightly more advanced dishes to make on the barbecue – with the help of some of our favourite equipment from Kamado Joe.
Things cooked over live fire always taste better than things cooked indoors. And while there's nothing wrong with sticking to the basics, you're missing out if you've never tried making anything more than burgers, sausages and corn. Take a look at some of our favourite recipes below that go beyond the basics, and show just how much a barbecue can do.
Apricot and chipotle glazed chicken shawarma
You might think that chicken shawarma is something that you can only get at restaurants and kebab shops – but you can actually make it at home with the help of a Joetisserie. This attachment connects to your barbecue, turning the food over the coals so your chicken cooks slowly and evenly, and you can have shawarma any time you want. Or at least, in the U.K., any time it’s not raining. We serve ours with a quick tabbouleh, yoghurt sauce and sumac onions, which are easy to put together while the chicken cooks.
Chicken and chorizo paella
While paella made on the hob is undeniably delicious, traditional paella is made in a wide paella pan over open fire. This lets you maximise the socarrat – or crispy rice that forms on the bottom of the pan – and doubles up as a beautiful centrepiece when sharing the paella. Kamado Joe now makes a carbon steel paella pan which can fit in a standard barbecue, so you can have a proper paella at home, with plenty of sticky, unctuous rice. We make ours with prawns, chorizo and chicken – not strictly Spanish, but very delicious!
Jerk chicken with mango coleslaw and hot sauce
Jerk chicken is a Jamaican icon, and it’s a dish that really needs to be made over open fire. The chicken is marinated overnight, and then cooked until the skin is blackened, crisp and irresistible. Cooked over bay leaves for fragrance, and with plenty of beautiful Scotch bonnets for fruity heat – this is a serious step up from sausages.
Peruvian grilled chicken with aji verde
Peruvian chicken, also known as pollo a la brasa, is smoky, moreish barbecued chicken served with a creamy, bright green sauce called ajì verde. The two marry together brilliantly – and it doesn’t hurt that everything is typically served with piles of chips. Using the Konnected Joe takes most of the work out of this dish for you: the heat can be controlled remotely, so all you have to do is put the chicken on the barbecue and shut the lid. All of the flavour, none of the fuss.
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