4 X EK FOOTBALL BBQ RECIPES
š„ā½ š„ā½ Elevate your EK soccer game experience with these easy to make and tasty barbecue recipes! Whether youāre cheering from the bench or hosting a gardenparty, these dishes are sure to score big with your soccer friends. šš„
Stay tuned for more grilling greatness! š„©šš„ Check out our 4 favorite EC BBQ recipes, including our instructional videos for:
1 Mini Chicken Fajita Taco
2 Meat Bomb
3 Dƶner Kebab sandwich
4 Moinkfakkels (or pigs in a blanket)
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1. Mini Chicken Fajita Taco’s
These one-bite tacos are ideal for a sunny day in the garden, at your front door at the flea market or an informal party. These tasty tacos are filled with juicy grilled chicken and a colorful mix of fresh vegetables with a spicy chili sauce for a real flavor explosion. A guaranteed hit with friends and family while watching football!
Are you going to prepare this dish this European Championship period? Let us know what the end result was! TAG #notjustbbq in your social media.
Ingredients
- 4 large tortillas
- 3 tablespoons of buttergram
- 500 grams Pulled Chicken from Chicken Thigh Fillet
- 200 grams of crĆØme fraĆ®che
- 6 slices of cheddar, cut into cubes
- 1 red pepper
- 1 red onion
- Not Just BBQ Chipotle Chilli Rub
- Not Just BBQ Beer Can Chicken
- XL Red Chilli Hot Sauce
Easy recipe steps:
TIP! Watch the live video recipe HERE >
1. Heat the BBQ to 200 degrees, indirect cooking.
2. Rub the chicken thigh fillets generously with Beer Can Chicken. Place the chicken thigh fillets on the grill, over indirect heat! And grill briefly until an internal temperature of 78 degrees is reached. (About half an hour)
3. In the meantime, cut as many rounds as possible from the tortillas. Use the ring shape.
4. Mix melted butter with Chipotle Chilli rub (very spicy/hot, so moderate). Dip the tortillas through this. Turn the metal muffin tin upside down and place the tortillas between the ‘cups’. Place in the grill for 5 minutes and let cool. Cooling down is extremely important, because this is the
5. Chop the red pepper and fry it briefly in an ovenproof dish or on the Monolith grill ring.
6. In a bowl, mix the pulled apart chicken, briefly fried diced peppers, fried red onion, crĆØme fraĆ®che, cubes of cheddar and a tablespoon of Chipotle Chill rub.
7. Fill each taco with the mix and sprinkle with cheddar. Place the tacos next to each other in an oven dish. Heat in the still warm BBQ for 5 minutes until the cheddar melts.
8. Drizzle with XL Red Chilli hot sauce.
2. Moink bombs
But wait, there’s more! This tasty bomb has a surprise at its core, because the filling is delicious melted cheese. A treat with every bite. And it’s so easy to prepare and these balls are guaranteed to fly off your serving plate.
Are you going to prepare this dish? Let us know how the end result was!TAG #notjustbbq in your social media. Then we will share it with all barbecue fans. And donāt forget to watch AND subscribe to our YouTube channel. You can also find us on Instagram, Facebook and Pinterest.
YOU CAN’T GO WRONG. BE THE MASTER.
Ingredients
- 500 g minced meat mix
- 1 egg
- Ā½ cup bread crumbs
- Ā½ cup grated parmesan cheese
- 3 yellow onions (choose medium to large)
- 300 grams of bacon
- Not Just BBQ Smoky Rub Set, we used Holy Smoke from this
- Not Just BBQ Sweet & Spicy BBQ marinade & sauce
- Not Just BBQ Hot Chilli Challenge
Necessities
- Kamado barbecue
- Coals, Not Just BBQ Firestarters
- Not Just BBQ Smoke Chunks
- Carving board
- mixing bowl
- baking dish or fat collection tray
Preparation
>> Watch HERE our step-by-step how-to video recipe <<
Easy recipe steps:
1. Mix meat, egg, crumbs, cheese and Holy Smoke.
2. Cut off the top and bottom of 3 onions, halve them and peel off the skin.
3. Then separate the onion into layers. Use the larger outer layers.
4. Take a small handful of your minced meat mixture and roll into 6 balls, placing each ball in a layer of onion.
5. Gently press another onion half onto the mixture. Here’s how to make an onion seal around your meatball.
6. Continue with the rest.
7. Wrap each “bomb” with 3 slices of bacon and secure with toothpicks.
8. Light the BBQ with fire starters. Prepare for indirect grilling at 110 degrees.
9. Fry in a bowl with sides (to catch the fat) or place the balls on the grill and place a bowl of water underneath to collect the fat. Grill for approximately 40 minutes or until internal temperature is 55 degrees C.
10. Glaze the balls with Sweet & Spicy BBQ marinade & sauce and bake until internally 65 degrees C.
11. Remove from the grill and sprinkle with chopped chives or spring onions.
12. Serve on a sturdy wooden board with all 5 Hot Chilli Challenge bottles and possibly extra Sweet & Spicy BBQ sauce next to it.
3. Dƶner Kebab van kalfsvlees
Doner kebab is a popular meat dish that originated in Turkish cuisine, but is known and loved worldwide. The kebab dish consists of thinly sliced grilled meat, usually served in a bun.
We made this recipe the ‘easy way’. Traditionally, doner kebab is prepared with lamb or beef strung on a large vertical skewer and slowly grilled as it rotates. We marinated the meat in milk and frozen it so you can cut super thin slices. We used veal to make doner kebab as it gives a softer taste and texture to the dish compared to lamb or beef, very tasty.
Are you feeling hungry yet? Are you going to prepare this dish? Let us know how the end result was! TAG #notjustbbq in your social media and we’ll share it with all bbq fans. You can also find us on Instagram, Facebook and Pinterest. YOU CAN’T GO WRONG. BE THE MASTER.
Ingredients
- Veal from the flat buttock
- 1 onion
- Milk, 500 ml
- Splash of vinegar
- 4 Turkish sandwiches
- 1/2 carrot
- Quarter red cabbage
- Half a head of iceberg lettuce
- Not Just BBQ Chimichurri Rub
- Not Just BBQ Salt and pepper grinder
- Not Just BBQ Chilli Garlic Sauce
- Not Just BBQ Habanero XL hot sauce
Necessities
- Kamado barbecue (we used our Monolith Icon with Fireplate Plancha grill plate)
- Coals, Not Just BBQ Firestarters
- Cutting board
- Dish
Preparation
>> Wacht HERE our step-by-step how-to video recipe <<
Easy recipe steps:
1. Place the veal in a bowl and pour the milk over it.
2. Cut the onion into half rings and add to the meat. Season with salt, pepper and chimichurri rub and a dash of vinegar. Let the meat marinate in the refrigerator for about 2 hours.
3. Remove the meat from the marinade, wrap it in plastic foil and put it in the freezer for at least 5 hours (or overnight).
4. Cut the carrot, red cabbage and lettuce into thin strips and mix them.
5. Bake the pita breads on the baking tray.
6. Cut the frozen meat into very thin slices, add chimichurri rub (not too much!) and fry on high heat.
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7. Cut open the sandwiches and fill them GENEROUSLY! with salad and baked veal.
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8. Of course, kebabs cannot do without a sauce.
So we grabbed the Chilli Garlic Sauce and generously sprinkled it over the buns. For extra chilli lovers, the Habanero XL hot sauce was standing-by. Tasty!!!!
YOU CAN’T GO WRONG. BE THE MASTER.
Result kebab from veal
4. Eat Moink torches and roar during EK footbal
Warning: this is so good, the torches flew off the plate. Especially because of the cheese and the finish with the spicy sauces, this is a quick, delicious hot dog on a stick! Moink torches are actually moinkballs on a skewer, savory little “lollipops” that are a tasty snack at your garden party while watching the European Football Championship matches. We’ll show you how easy it is to make them.
Will you prepare this dish during the 2024 European Football Championship? Let us know what the end result was! TAG #notjustbbq in your social media.
> Watch HERE the step-by-step how-to video <<
Ingredients
- 500 grams Beef chipolata sausages
- 16 slices Breakfast bacon
- 150 grams of grated cheese
- BBQ skewers (Ā±20 cm, soaked in water)
- NJB-Smokey BBQ Braai Shaker
- NJB-Chilli Garlic Sauce
- NJB-Honey Mustard Sauce
Easy recipe steps:
Moink torches are basically moinkballs on a skewer, savory little “lollipops” that make a tasty snack at your King’s Day garden party. We’ll show you how easy it is to make them.
1. Put the beef chipolata sausages on the skewers
2. Place 2 slices of bacon on each plate and wrap skewers with it.
3. Prepare the grill for 180Ā°C indirect heat.
4. Grill the beef sticks indirectly for 20 minutes.
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5. Meanwhile, mix the two sauces and add grated cheese here.
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6. After 15 minutes, brush the skewers with the honey BBQ sauce mixture and grill indirectly for another 5 minutes. We first placed the sausages in aluminum trays so that the cheese does not leak too much into the barbecue.
7. Finally, grill the beef sticks over direct heat for about 3 minutes until crispy.
Need more meat dishes from the barbecue? Watch more bbq recipes:
