Posts Tagged ‘barbecue’

(Français) Découvrir les fruits grillés au barbecue

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(Français) Crevettes sauce cacahuètes

Sorry, this entry is only available in Français.

Happy yakitoris


Yakitori in Japan are the grilled chicken skewers cooked on a wooden fire. Of course chicken can be replaced by any kind of meat, vegetables or seafood. Here we’ll go for chicken yakitoris and scallop yakitoris.


- 3 chicken breasts

- 18 scallops

- green of 6 green onions, or baby leeks

For the marinade:

- 1 ts grated ginger

- 8 ts soja sauce

- 4 ts sake

- 2 ts mirin

- 2 ts soft brown sugar

- 4 ts olive oil



  1. Cut the chicken breasts into chunks and make skewers, alternating one piece of chicken and one thread of green onion between each chicken piece.
  2. With a small knife, cross both sides of the scallops. Make skewers.
  3. In a dish, mix all the ingredients for the marinade. Leave the brochette in the the marinade for at least 30 mn.
  4. Drain the skewers. Cook them on the barbecue, 8 mn for the chicken and 4 mn for the scallops. With the skewers with marinade all along the cooking time.


Serve with a sauce made with :

1 ts grated ginger, 1 small red pepper, seeded and chopped, 1.5 ts chives, juice of 1 green lemon, 3 ts soja sauce, 1 ts rice vinegar, 1 ts sugar

grilled green asparagus

Here come the green asparagus! And what about cooking them with the barbecue? Try it, they will be delicious!

If they are very fresh, don’t peel them. Other wise only peel the last 1/3.

Coat them with olive oil, salt and pepper, and put them on the barbecue with mild heat.

Remove them when they become tender and get nice colors.

Eat with green dressing and why not a few parmesan shavings to top.

Bon appétit!

Marinated tuna kebabs


- 1 piece of fresh tuna

For the marinade:

- 1/2 cup fresh parsley sprigs

- 1/2 cup fresh coriander leaves

- 3 cloves garlic, bruised

- 1 teaspoon ground cinnamon

- 1 teaspoon ground cumin

- 1 teaspoon ground sweet paprika

- 1/2 cup lemon juice

- 1/4 cup olive oil

- 1 teaspoon grated lemon rind


  • The day before, cut the tuna into 3 cm cubes.
  • Blend or process all ingredients for the marinade until smooth
  • Combine tuna and marinade in a large bowl, miw well; cover and refrigerate overnight
  • Thread tuna onto 8 skewers, cook on barbecue until cooked as desired, turning once during cooking.
  • Serve with lemon wedges if desired.


Tip: Soak wooden skewers in water for several hours or overnight to prevent them from burning


Chicken brochettes, yoghurt dressing

  • 3 chicken breasts
  • 1 green pepper
  • 1/2 cucumber
  • 9 onces of cherry tomatoes
  • 7 onces fresh button mushrooms
  • 2 yoghurts
  • 1 teaspoon mustard seeds
  • 3 tablespoon lemon juice
  • 2 tablespoon olive oil
  • 1 tablespoon chopped chive
  • 1/2 teaspoon caraway
  • salt, pepper
  1. The day before, cut the chicken breasts to small pieces and leave them to marinate in 2 tablespoon of lemon juice and 2 tablespoon of olive oil.
  2. On the day, wash your mushrooms and cut them into chunks
  3. Wash the green pepper, seed it and cut it into straps
  4. Wash the cherry tomatoes
  5. Make your brochettes, alternating pieces of mushroom, chicken, pepper and tomato.
While it’s cooking on the BBQ for a few minutes, make the yoghurt dressing.
  1. Peel and cut the cucumber into very small pieces
  2. Mix yoghurt, mustard seeds, cucumber, lemon juice, caraway and chopped chive.


You’re ready to eat and enjoy!