Not a fan of the ubiquitous zalzett roża? These are my go-to options when I want to pretend I’m sophisticated as I spread sand all over my Riviera neighbours.
1. Classic BBQ Ribs
Start with 2 kg of pork ribs. Mix together 100 grams of brown sugar, 1 tablespoon of paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to create a dry rub. Coat the ribs generously with the rub and let them marinate for at least 2 hours, or overnight if possible. Preheat your grill to medium heat and cook the ribs indirectly for about 2-3 hours, or until tender. Brush with your favourite BBQ sauce in the last 30 minutes of cooking for a sticky, delicious finish.
2. Grilled Vegetable Skewers
Chop 1 red pepper, 1 yellow pepper, 1 courgette, 1 red onion, and 200 grams of mushrooms into bite-sized pieces. Thread the vegetables onto skewers and brush with olive oil. Season with salt, pepper, and a pinch of dried oregano. Grill over medium heat for about 10-12 minutes, turning occasionally, until the vegetables are tender and slightly charred. These skewers make a perfect side dish or vegetarian main.
3. Juicy BBQ Burgers
For the patties, mix 500 grams of minced beef with 1 finely chopped onion, 1 beaten egg, 50 grams of breadcrumbs, 1 tablespoon of Worcestershire sauce, and salt and pepper to taste. Form into 4 patties and chill in the fridge for at least 30 minutes. Preheat your grill to high heat. Cook the burgers for about 5-6 minutes on each side, or until they reach your desired doneness. Serve in toasted buns with your favourite toppings such as lettuce, tomato, cheese, and pickles.
4. Sticky BBQ Chicken Wings
Combine 1 kg of chicken wings with a marinade made from 100 ml of soy sauce, 2 tablespoons of honey, 1 tablespoon of ketchup, 1 teaspoon of garlic powder, and 1 teaspoon of ginger powder. Let the wings marinate for at least 1 hour. Preheat your grill to medium-high heat. Grill the wings for about 20-25 minutes, turning frequently and brushing with additional marinade, until the wings are cooked through and the skin is crispy and caramelized.
5. Charred Corn on the Cob
Buy a few of those pre-packed corn on the cob packages you find at all supermarkets. Preheat your grill to medium-high heat. Grill the corn, turning occasionally, for about 15-20 minutes, or until the kernels are tender and charred in spots. For extra flavour, brush the corn with melted butter and sprinkle with a pinch of sea salt and chopped fresh herbs like parsley or coriander before serving.
Just make sure you don’t get the entire Riviera gatecrashing.
