Here are 120 vibrant, flavour-packed middle-eastern inspired recipes to grill, smoke and slow-cook on your barbecue.
Ditch burnt, joyless burgers for bold, flavoursome and wonderfully surprising barbecue food
‘Packed with over 120 tasty and tantalising barbecue recipes’ – Great British Food
Here are over 120 of the very best, lip-smackingly good barbecue recipes from ex-Ottolenghi chef, Josh Katz. Perfect for sharing and pairing in different combinations, all of the recipes are a celebration of flavour. A book that is not just for meat-lovers, equal status is given to vegetables so that they are never treated like a sideshow. Instead each and every component of the meal is big, bold and completely unforgettable.
Meats, fish and vegetables are left to marinate and are then smoked, grilled, slow cooked or burnt (on purpose); while essential extras such as punchy pickles, fiery sauces, creamy dips and fresh salads are prepared ahead and ready to be heaped onto the plate. Taking inspiration from East to West, from the modern to the traditional, these barbecue recipes are like nothing you have ever encountered before – mashing tastes and techniques from New York, the Middle East, London, North Africa and beyond.
With recipes including Cauliflower shawarma with pomegranate, pine nuts and rose; Harissa hot wings; Blackened hispi cabbage with lemon crème fraiche; Honeyed pork belly with pineapple salsa; Monster prawns with a pil pil sauce and Saffron buttermilk-fried chicken with tahini gravy, you will be inspired to grab a bag of charcoal and a lighter, and create your very own barbecue feast.
“Josh Katz cooks in Technicolor. [There is an] interplay of smoke and cumin and paprika; of sugar syrups and rose and pomegranate; of great cuts of meat, and sturdy vegetables surrendering themselves to the fire.”
Jay Rayner, The Guardian
“The tray I consumed of smoked short-rib with date glaze, cauliflower shawarma, and beets with whipped feta was so delicious, I woke up the next day considering a house move.”
Grace Dent, The Evening Standard
“We were particularly taken with the 'cauliflower shawarma': served whole, halved or quartered as if it were some particularly hardcore cut of offal, bathed in meaty exhalations from the grill, charred to a nutty crispness, suffused somehow with rosewater, slathered with tahini and strewn with pine nuts and [...] pomegranate seeds.”
Keith Miller, The Telegraph
“The cool factor and quality of Berber & Q still marks it out from the crowds.”
Guy Dimond, Time Out