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BBQ Class Recipes

Outdoor BBQ Cookery Class

We really hope you enjoyed your class at Food Sorcery. If you have any questions for chef please do ask and we’ll get back to you as soon as possible.

Tips for building your BBQ

  1. Always use the best quality responsibly sourced charcoal available, restaurant quality coals burn more evenly and longer than supermarket or petrol station coals.
  2. Avoid fire lighters and liquid based accelerants. Use the wooden lighters or paper and wood to get the fire going and then build up the coals.
  3. Generally, a lack of oxygen is why a fire isn’t burning, so if your BBQ has ventilation start with it fully open and make sure it’s not blocked.
  4. Spend your money on quality meat and veg – not the kit.
  5. Wait for the coals to be white and not smoking before you cook, reduce the air intake if possible to keep the coals from burning too hot and fast.
  6. If you want to eat everything together, have an oven on warm to keep your cooked items at the right temperature until everything ready. But one of the beauties of outdoor cooking is to graze as different dishes are ready. 

Baba Ganoush serves 2

  • 1 aubergine
  • ½ teaspoon cumin powder
  • 1 teaspoon tahini
  • Juice of ½ lemon
  • Salt & Pepper to taste
  • Small handful of fresh coriander

This is the exception to the rule as you can cook over the smoking coals, place the whole aubergines on the grill and turn occasionally – they will go brown and almost look burnt – remove from the heat.

  • Carefully scrape the flesh out from the skin of the aubergine, discard the skin.
  • Add the cumin, the tahini and the lemon juice, plus a small handful of chopped fresh coriander – mix thoroughly and season and taste.  Serve with a little coriander on top as a garnish.

Chicken Thighs, Spiced & Skewered – serves 2

  • 4 Chicken Thighs, roughly cubed
  • 2 tablespoons natural yoghurt
  • Juice of ½ lemon
  • 1 teaspoon turmeric powder
  • Salt & Pepper to taste


  1. mix all the ingredients together, and then cover the meat in the marinade. Leave for up to one day in the fridge, or if you are cooking immediately, as long as you can.
  2. If using wooden skewers, then make sure these are soaked in water ahead of use – metal skewers are great but mind your fingers!
  3. Skewer the chicken onto the sticks
  4. Chicken can stick to the BBQ grill; you can oil the rack using some kitchen roll and olive oil – you don’t need lots and take care to be quick, so you don’t burn yourself.

To cook – turn frequently and check cooked through, it only takes about 8 minutes depending on the size of your chicken.

Lamb Koftas or burgers – serves 2

  • 200g lamb mince
  • ½ tsp paprika
  • 1 tsp cumin powder
  • ½ tsp fennel seed
  • Fresh mint leaves – discard the stalks, chopped – handful
  • Fresh coriander – chopped leaves and stalks – handful
  • Pinch of Salt & Pepper

If you are making into a kebab, then soak your wooden skewers in water or use a metal skewer. 

Mix the lamb mince together with all the other ingredients – ideally get your hands in.

Then squeeze the mix onto the skewers and compress.  If you are making burgers, then shape into balls and squash flat.

Again, ideally lightly oil your grill in advance, then over the white coals, cook, taking care not to burn, and turn after a couple of minutes.  The kebabs or burgers will cook pretty quickly – depending on the thickness of your meat.


  • ¼ fresh cucumber, deseeded and diced
  • 100g cooked and cooled cous cous or bulgar wheat – make sure you break the grains up with a fork and drizzle some olive oil through.
  • ½ pepper (any colour, although red/ yellow are the sweetest) – deseeded and small dice
  • 1 fresh tomato – quarter, deseed and dice
  • Handful of each of the following fresh herbs:
  • Mint leaves (no stalks); Coriander, parsley, and dill – rough chop
  • Extra Virgin Olive oil – 1 tablespoon
  • Salt & Pepper to Taste
  • Optional – add radish and spring onions 


  1. Mix the herbs and vegetables through the grains, making sure there are no lumps.
  2. Squeeze the lemon juice over and then drizzle the olive oil on top. Taste, season and taste again.

Make in advance and chill till you need.  Give the dish a quick mix before serving.


Mint Yoghurt

In its simplest form, this is just a pot of yoghurt with shredded mint leaves and some salt and pepper.  But you can experiment for your perfect blend.  Try adding some diced, deseeded cucumber, a diced, deseeded cherry tomato and a little cumin powder or toasted cumin seeds.  Works beautifully with the lamb, all wrapped up in a flat bread!

Flat Breads

On this occasion we added fennel and cumin, but again be confident to experiment.  You can cook in a frying pan on the BBQ, or as we did inside on the hob.  If you are making ahead, cover in a clean moist tea towel in the low oven.

Makes 4 small – 150g plain flour, water, 1 tsp fennel seeds, 1 tsp cumin seeds


  1. Mix the dry ingredients together in a large bowl, then add water slowly, mixing until you make a dough. You can use a spoon or a table knife, scraping round the edges.  You know the dough is ready, when it has basically cleaned the bowl and formed a ball, of soft slightly tacky dough.  If you add too much water, it will be really sticky/ wet and you will need to add more flour.

To roll – flour the work surface and the rolling pin.  Divide into 4 and roll to about 2mm thick.  Heat your pan really hot and pop the breads in for about 2 minutes each side, they should blister and char slightly.

We hope you enjoyed the class!

We really hope you enjoyed your class at Food Sorcery. If you have any questions for chef please do ask and we’ll get back to you as soon as possible.

If you have the time it would be great if you could leave a review on Tripadvisor or google. If you have any feedback about the class please do let us know.

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Take a look at our classes online, booking is easy and you’ll be sent a confirmation email. Cookery gift vouchers are available and never expire.