7 recipes that cannot be missed at a barbecue

Find out how to prepare delicious options to serve to family and friends

Barbecue is one of the greatest passions of Brazilian cuisine and a true symbol of celebration. To make this moment even more special and guarantee an unforgettable moment, it is essential to perfect your recipes. Below, check out 7 amazing options that will impress and please all your guests!

garlic bread

Ingredients

• 4 tablespoons of mayonnaise at room temperature
• 4 tablespoons of margarine at room temperature
• Dried parsley to taste
• 3 crushed garlic cloves
• Grated parmesan to taste
• 6 bread (French, Italian or baguette type)

Preparation method

In a bowl, mix all the ingredients well, except the bread and grated cheese. Book. Make 5 cuts in each loaf, as if you wanted to slice it, but without reaching all the way to the bottom. Fill each cut with the reserved garlic cream and, with the remaining cream, spread it on the top and sides of the bread. Sprinkle with grated cheese and place them on the barbecue grill or put them in the oven until golden brown. Serve immediately.

Farofa with passion fruit

Ingredients

• 300 g of chopped bacon
• 2 cloves garlic, minced
• 1 onion chopped
• Pulp 2 passion fruit
• 300 g of cassava flour
• Soybean oil to taste

Preparation method

In a pan, fry the bacon over medium heat until golden brown and add the garlic and onion. Fry until golden brown. Add the passion fruit pulp and sauté for 2 minutes. Add the cassava flour and cook, stirring constantly, for about 5 minutes. Serve immediately.

Vegetable mayonnaise

Ingredients

• 1 kg of potatoes cut into cubes
• 3 carrots dice
• 1 1/2 cups chopped green beans
• 200g canned peas
• 200g canned green corn
• 3 eggs, boiled and peeled
• 1/2 cup chopped green olives
• 1 grated onion
• 1 clove of grated garlic
• 1/2 bunch of chopped parsley
• Juice of 1 lemon
• 3 tablespoons of olive oil
• 500 g of mayonnaise
• 30 g of grated cheese
• 1 small apple cut into cubes
• Salt and ground black pepper to taste
• Waterfall

Preparation method

Place the vegetables in a pan and cover them with water. Cook over low heat until tender, but not fully cooked. After the vegetables are cooked, drain the water and let them cool. In a bowl, mix the onion, garlic, lemon juice, olive oil, salt, black pepper and parsley. Add the cooked vegetables, olives, corn, peas and apple. Mix everything carefully and add salt. Finally add the mayonnaise and mix well. Place in a baking tray and sprinkle with grated cheese. Store in the refrigerator until ready to serve.

Vinaigrette

Ingredients

• 3 tomatoes seeded and cut into cubes
• 1 teaspoon of sugar
• Salt and ground black pepper to taste
• 1/2 red onion diced
• 1/2 bunch chopped green perfume
• 4 tablespoons of olive oil
• 8 tablespoons of white wine vinegar

Preparation method

Place the tomato, red onion and green chili pepper in a container. Add salt, black pepper, oil, sugar and vinegar. Mix well. Store in the refrigerator until ready to serve.

Grilled fillet mignon with provolone

Ingredients

• 1kg of filet mignon
• 300 g of grated provolone
• Salt and ground black pepper to taste

Preparation method

Cut the fillet crosswise into slices. Season with salt and black pepper. Place on the barbecue with the salt side up and keep it on the grill without turning until the top starts to “sweat”. Turn the fillet and place the grated cheese on top; continue grilling until cheese melts. Serve immediately.

Thigh with paprika and mustard

Ingredients

• 6 chopsticks chicken boneless
• 2 tablespoons of mustard
• 1 teaspoon sweet paprika
• 1 teaspoon smoked paprika
• 2 cloves garlic, minced
• Juice of 1 lemon
• 2 tablespoons of olive oil
• Salt and ground black pepper to taste

Preparation method

In a container, mix the mustard, peppers, garlic, lemon juice, olive oil, salt and black pepper. Mix well until a smooth marinade forms. Place the boneless thighs on a plate or large bowl and pour the marinade over them. Massage the thighs to let the seasoning penetrate well. Cover with cling film and leave to marinate for at least 30 minutes. Once the resting time has passed, take them to the barbecue until they are golden and well cooked. Serve immediately.

Kafta on a skewer

Ingredients

• 500 g of minced meat
• 1 onion chopped
• 2 cloves garlic, minced
• 1/2 cup chopped fresh mint
• 1 teaspoon cumin powder
• 1 teaspoon paprika
• 1 teaspoon Syrian pepper
• Salt and ground black pepper to taste

Preparation method

In a large bowl, mix the ground beef, onion, garlic, mint, cumin, paprika, chili pepper, salt and black pepper. Mix well with your hands until all the ingredients are incorporated and the meat has a homogeneous consistency. Take a portion of the meat mixture and shape it around the skewer, pressing well until it forms a firm cylinder. Repeat the operation with the rest of the meat. Cook on the grill until golden brown. Serve immediately.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.